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Mawa Anarsa Goli is my Bihari style anarsa recipe. I make it round, like small golis, not the flat discs you often see.

It uses soaked rice, sugar syrup, and mawa instead of a long fermented dough. Most anarsa recipes need days of waiting, but this one does not.

Each one is crisp outside and soft inside. A coat of sesame seeds gives it a nutty crunch.

This is the anarsa I grew up eating during Sawan, Teej, and Diwali.

(step-by-step-recipe-video)

What is Mawa Anarsa Goli?Anarsa is a traditional Indian sweet made from rice, a sweetener, and a seed coating. Most versions use jaggery or sugar, and poppy seeds or sesame seeds.

Mawa Anarsa Goli is the Bihari version my family makes. We shape it into small round balls and add mawa, also called khoya.

It is different from the more common Maharashtrian anarsa. That version is flat, uses poppy seeds, and needs several days of fermentation.

My version skips the fermentation completely. I use a quick sugar syrup instead, so it comes together in one day.

Regional Variations of Anarsa Across IndiaAnarsa is one of those sweets that changes shape and flavour depending on which kitchen it comes from.Here are a few versions I have come across, along with the one I grew up with.

Bihari Anarsa (Mawa Anarsa Goli): This is my family’s version, made round and ball shaped instead of flat.We use mawa for softness and coat the golis in sesame seeds, and we skip the fermented dough completely.

Maharashtrian Anarsa: This is the version most people picture when they hear the word anarsa. It is shaped into a flat disc and rolled in poppy seeds.

The dough is made from rice and jaggery. It needs four to five days of fermentation before frying, a slow process one food writer calls a fine art.

Tamil Nadu’s Adhirasam: In South India, a very close cousin of anarsa is called adhirasam.It also uses rice and jaggery. Like the Maharashtrian version, it is shaped into a flat disc and deep fried until dark and glossy.

Nepal’s Version: Anarsa is also made across the border in Nepal, where it holds a similar place at festival time.The core idea stays the same: rice, a sweetener, and deep frying. The exact method changes from home to home.

That is what I love about anarsa. Every home is different, every place is different, and so it gets made a little differently everywhere.

The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources. If you are from any of these regions and something reads differently from what you know, I would love to hear from you in the comments.

Preparation Tips for How to Make Anarsa the Right WayI have made this anarsa recipe enough times now to know exactly where it can go wrong.Here is what I tell anyone trying it for the first time.

Use short grain fragrant rice, like Gobindo Bhog or Jeera Samba. Basmati rice will not give you the right texture, so please skip it here. But you can use basmati broken rice. The one I have used today and that also works fine.

Do not fully dry the soaked rice before grinding.It should feel dry on the outside but still a little moist inside. Otherwise the dough will not come together well.

Grind the rice to a texture between sooji and rice flour. It should not be as fine as flour or as coarse as semolina. This in-between texture is what gives the golis their light, slightly grainy bite. Bjut if you want you can make fine powder also.

Cook your sugar syrup only to one string consistency, no further.If you cook it too long, the syrup turns hard and your dough will crack instead of binding.

Always keep the dough covered while it rests.I once left mine uncovered by mistake and it turned hard and dry within minutes.

If your dough does dry out, do not panic and do not throw it away.Add a spoon or two of melted ghee and knead it back to life. If it is still dry, add a little milk.

Why This Recipe WorksThis Mawa Anarsa Goli recipe skips the days of fermentation that traditional anarsa needs. You can make it in one afternoon.That alone makes it a good starting point if you have never made anarsa before.

The sugar syrup does the same binding job that fermentation usually does.It holds the ground rice together without any waiting, so there is less that can go wrong.

Mawa adds richness and softness to the inside of each goli.Without it, the golis can turn out drier and less flavourful.

The small ball shape means the golis fry evenly and cook through fast.Flat discs can stay raw in the centre if you are not careful, but golis rarely have that problem.

The Time My Anarsa Dough Went Hard, and What I LearnedAnarsa is not something I make every week. It comes out during Sawan, Teej, and always at Diwali, when the kitchen smells of ghee and jaggery.

I learned this recipe the way most Bihari women learn their festival sweets, by watching and helping. Slowly, I was trusted to make it myself, even though the rice, the syrup, and the shaping all take practice.

The last time I made this batch, I mixed the rice into the hot syrup and got distracted. I forgot to keep it covered while it cooled, and it went hard and dry.

For a second, I thought I had ruined the rice and the syrup. But I did not panic, and I added two tablespoons of ghee to soften it.

I worked the ghee in until the dough softened again, then added the mawa and kneaded it in. Then I rolled the golis, coated them in sesame seeds, and fried them like normal.

They turned out amazing, maybe even better than usual. It reminded me that in the kitchen, a mistake is not always the end of the story.

What to Serve with This Anarse RecipeMawa Anarsa Goli is sweet and rich, so it pairs best with something simple.A hot cup of chai is my first choice, always.

During festivals, we serve it alongside other Bihari sweets like thekua and til ke laddu on the same plate. It also works well as a small gift box for neighbours and family during Diwali or Teej.

How to Store Bihari Anarsa Golis So They Stay CrispOnce the golis have cooled completely, store them in an airtight container at room temperature.They stay good for three to four days this way.

For longer storage, keep them in the fridge for up to a week.Let them come back to room temperature before you eat them, since they taste best that way.

Do not store them while they are still warm, since trapped steam will make them soft.A little softness after a few days is normal, and does not mean they have gone bad.

Pro Tips for Perfect Bihari Anarsa RecipeSoak the rice for minimum three hours.

Spread the rice under a fan, not in direct sun.A fan dries it evenly without drying it out too fast.

Stir the rice flour into the hot syrup slowly, a little at a time. Adding it all at once is the fastest way to end up with lumps.

Let the rice and syrup mixture cool to warm, not hot, before adding the mawa.Hot syrup can melt the mawa instead of blending into the dough.

Crumble the mawa well before adding it in.Large chunks will not mix in evenly and can leave soft spots in your golis.

Roll the golis to the size of a small marble for the most even frying.Bigger golis take longer to cook through and can burn outside first.

Wet your hand slightly before pressing sesame seeds onto the golis.This helps the seeds stick without needing extra oil or ghee.

Fry only on medium heat, never high.High heat browns the outside before the inside is fully cooked.

Turn the golis gently with a spoon, not too often.Turning them too fast or too roughly is the main reason they crack apart in the oil.

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Basic Ingredients for This Bihari Anarsa Recipe with Rice FlourShort-Grain Fragrant Rice: This is the base of the whole recipe, and the variety matters more than people expect. I use Gobindo Bhog or Jeera Samba because their natural fragrance carries into the final golis. I have also tried making it with broken basmati rice, and that also worked just fine.

Sugar: Sugar is cooked into a syrup that binds the ground rice into dough.It also replaces the days of fermentation that traditional anarsa recipes need.You can swap in jaggery if you prefer a more traditional, earthy sweetness.

Mawa (Khoya): Mawa is dried, thickened milk, and it is what makes these golis soft on the inside.It adds richness that plain rice and sugar cannot give on their own.Fresh mawa works best, and it should be soft enough to crumble easily with your fingers.

White Sesame Seeds: Sesame seeds coat the outside of each goli and turn golden and nutty once fried. This is the classic Bihari coating, different from the poppy seeds used in Maharashtra. Press them on firmly so they do not fall off much during frying.

Ghee or Oil: You need enough ghee or oil for deep frying. Keep a little extra ghee ready in case your dough dries out while resting.Ghee gives a richer flavour, while oil is a lighter, more neutral option.Either one works, so use whichever you keep on hand.

How to Make Anarsa Recipe (Mawa Anarsa Goli), Step by StepHere is exactly how I make this anarsa recipe at home, from soaking the rice to frying the last goli.You can find the full printable version in the recipe card below.

Preparing the RiceWash the rice well, then soak it in water for three hours.Drain out all the water once the soaking time is done.

Spread the rice on a clean cotton cloth and let it dry under a fan for about thirty minutes.It should feel dry on the outside but still hold a little moisture inside.

Grind the rice into a slightly coarse powder, finer than sooji but coarser than regular rice flour.This texture is what gives the golis their light bite once fried.

Making the DoughIn a heavy bottomed kadai, mix one cup of water with one cup of sugar.Cook this over medium heat until it reaches one string consistency.

Lower the heat and slowly add the ground rice, stirring the whole time so no lumps form.Cook this together for one to two minutes, then turn off the heat.

Let the mixture cool until it is just warm to the touch.Add the crumbled mawa and knead everything together until you get a smooth, soft dough.

Shaping the GolisTake small portions of the dough and roll them into smooth, marble sized balls.Wet one side of each ball lightly with water before coating it in sesame seeds.

You can coat just one side for a lighter crunch, or cover the whole ball for extra flavour.Keep the shaped golis aside while the oil heats up.

Frying the GolisHeat oil or ghee in a pan over medium heat.Once it is medium hot, gently slide in a few golis at a time, without crowding the pan.

Turn them slowly and patiently as they fry.Fry until they turn an even golden brown. Lift them out with a slotted spoon and drain on a paper towel.

Let the golis cool completely before you store or serve them.Small cracks on the surface are normal, and actually mean the outside has turned properly crisp.

PrintMawa Anarsa Goli (Bihari Style Anarsa)These crisp little golis are my family’s Bihari take on anarsa, made round instead of flat and rolled in sesame seeds instead of poppy seeds. Soaked rice, a quick sugar syrup, and soft mawa come together into a dough with no days of waiting for fermentation. Crisp outside, soft inside, and perfect with a hot cup of chai during Sawan, Teej, or Diwali.Course Dessert, sweetsCuisine bihariKeyword anarsa recipePrep Time 20 minutes minutesCook Time 25 minutes minutesTotal Time 4 hours hoursServings 20 GolisCalories 99kcalAuthor PujaEquipment Mixer Grinder * Mixing Bowl * Parat * Kadai Ingredients 1½ cups short-grain fragrant rice such as Gobindo Bhog or Jeera Samba, soaked for 3 hours * 1 cup water * 1 cup sugar * 50 g mawa khoya, crumbled * White sesame seeds as needed * Oil or ghee for deep frying Instructions Wash the rice thoroughly and soak it in water for 3 hours. Drain all the excess water. * Spread the soaked rice on a clean cotton cloth and let it dry under a fan for about 30 minutes. It should feel dry on the outside but still hold a little moisture inside. * Grind the rice into a slightly coarse powder, finer than sooji but coarser than regular rice flour. * In a heavy-bottomed kadai, combine the water and sugar. Cook until the syrup reaches one-string (ek taar) consistency. * Reduce the heat and gradually add the ground rice, stirring continuously so no lumps form. Cook for 1 to 2 minutes, then switch off the heat. * Let the mixture cool until warm. Add the crumbled mawa and knead well until you get a smooth dough. * Take small portions of the dough and roll them into smooth, marble-sized balls. * Lightly wet one side of each ball with a little water and coat it with white sesame seeds. You can coat one side or the entire ball, depending on preference. * Heat oil or ghee over medium heat. Once medium hot, gently slide in a few golis at a time. * Turn them slowly and patiently while frying. Fry until evenly golden brown. * Remove with a slotted spoon and drain on a paper towel. Allow to cool completely before serving. NotesUse short-grain fragrant rice like Gobindo Bhog or Jeera Samba. Whole basmati does not work well, but broken basmati (tukda) is a good substitute.The soaked rice should be semi-dry, not fully dry, before grinding.Cook the sugar syrup only to one-string consistency. Cooking it further can make the dough crack instead of bind. Keep the dough covered while it rests.If it dries out, knead in 1 to 2 teaspoons of melted ghee, and a little milk if it is still dry.Small cracks on the surface while frying are normal and mean the golis have turned crisp.Store in an airtight container at room temperature for 3 to 4 days, or refrigerate for up to a week.Bring to room temperature before serving.NutritionCalories: 99kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 0.1mgFrequently Asked Questions About Anarsha Recipe:What is anarsa made of?*

Anarsa is made from rice, a sweetener, and a seed coating. Most recipes use jaggery or sugar, with poppy seeds or sesame seeds on top. My Bihari version also adds mawa for extra softness.

What is anarse recipe, and how is it different from anarsa?

Anarse is simply another common spelling of anarsa, not a different sweet. Both names point to the same rice based fried sweet, though the exact recipe changes from region to region.

Can I make this anarsa recipe with jaggery instead of sugar?

Yes, you can swap the sugar for an equal amount of grated jaggery. It gives the golis a deeper, more traditional flavour. The syrup stage needs a little more attention, since jaggery burns faster than sugar.

Why did my anarsa dough turn hard?

This usually happens when the dough is left uncovered while it rests, and the air dries it out quickly. If this happens to you, do not worry. Add a spoon or two of melted ghee and knead it back into a soft dough before shaping.

Why does anarsa crack while frying, and is that bad?

Small cracks on the surface while frying are completely normal and are actually a good sign. They mean the outside has turned crisp while the inside stays soft, which is exactly what you want.

Can I use basmati rice for anarsa?

I would not recommend it. Basmati rice does not grind or bind the same way as short grain fragrant rice like Gobindo Bhog. The texture of your golis will suffer without it. But you can try using broken basmati rice.

Is anarsa healthy?

Anarsa is a deep fried festival sweet, made with rice, sugar or jaggery, and ghee or oil. Like most Indian sweets, it is best enjoyed occasionally and in small portions rather than as an everyday food.

Can I skip the mawa in this recipe?

You can, but the golis will turn out slightly less soft on the inside. If you skip it, add a little extra ghee to the dough to help make up for the lost richness.

How long can I store mawa anarsa goli?

Store them in an airtight container at room temperature for three to four days. For longer storage, keep them in the fridge for up to a week. Let them warm up to room temperature before eating.

Can I use poppy seeds instead of sesame seeds?

Yes, poppy seeds are actually the more common coating in other regions, especially Maharashtra. Sesame seeds are the coating my Bihari family uses, but either one works well with this dough.

Recommended ProductsI ground the rice for this recipe in my Bosch mixer grinder. It made a real difference in getting the right texture.

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A strong, steady grinder like this one helps avoid uneven batches. Some rice can stay coarse while some turns too fine.

If your usual grinder struggles with dry grinding, it is worth having a reliable one just for recipes like this.

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₹6,896 Buy on Amazon You Might Also Want to Try: Rasiya Recipe Rasiya Recipe – A traditional Bihari sweet made with rice and jaggery. This Chhath Puja prasad is a flavorful, healthy jaggery rice dessert, easy to prepare! Check out this recipe Malpua Recipe Malpua is one of the special recipe prepared on Holi festival. You would find people enjoying malpua on this special occasion. Its a quick Indian recipe which can also be served as a sweet dish along with an rabri. Check out this recipe Mawa Pitha Recipe Mawa Pitha Recipe: This is a sweet dish from Bihar, also known as Dudh Pitha, khoya pitha and also called as Gokul Pitha in some parts of Bihar. It uses mawa/khoya to make a soft and tasty dessert that’s perfect for special occasions. Let’s learn how to make it step by step! Check out this recipe Dudh Peda Recipe An easy and simple traditional 3 ingredients Indian Dessert made with milk solids across india during festivals. Check out this recipe Parval ki Mithai Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well. Check out this recipeIf you liked this Anarsa Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

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If you have been thinking about buying an air fryer and keep landing on the Solara 4.5L model, I get it. I picked it up for the same reason.

After using it properly in my own kitchen, samosas included, I wanted to share exactly what I found. No sponsored gloss, just what worked and what did not.

What Is the Solara 4.5L Air Fryer?The Solara 4.5L Air Fryer is a compact digital air fryer with a see-through window, 10 preset cooking menus, and manual time and temperature control. It runs on 1500 watts, uses 360-degree hot air circulation to cook food, and comes with a removable non-stick basket sized for small households.

What I LikedThe see-through window is genuinely useful. With most air fryers you end up pulling the basket out every few minutes just to check on your food. Here I could watch the colour change through the window and only opened it once the samosas actually looked done.

Build quality feels solid. When I first picked it up out of the box, it did not feel like a light or cheap appliance. The design is simple and not flashy, which I personally prefer in a kitchen appliance.

It handles everyday Indian snacks well. I tested it with samosas specifically because crispiness is the real test for any air fryer. They came out golden and crispy on top, with the filling properly warm inside, and none of that heavy deep-fried oil feel.

Cleaning takes no effort. The basket lifts out easily and washes clean in a few minutes.

Beginner friendly. The 10 preset menus mean you do not need to know exact times and temperatures to get started, though the manual controls are there if you want more control later.

It is not loud. The noise level stayed normal through the whole cooking cycle, nothing that felt disruptive in a small kitchen.

What I Did Not LikeHonestly, I do not have a major complaint after using it. If I had to point to something to keep in mind, it is the size. The 4.5 litres is a practical, everyday size for a small family, but if you regularly cook for a larger household or want to make big batches in one go, you will end up doing it in rounds rather than all at once.

It also comes with just the basket and no extra accessories like racks or skewers, so if you are looking for an all-in-one oven-style air fryer, this is not that.

How I Used It in My KitchenThe real test in my kitchen was a full batch of samosas, arranged in the basket with the timer set. Because I could see the colour through the window, I did not have to keep opening it to check.

What stood out was the texture. It was crispy on the outside without that heavy, greasy feel you get from deep frying, and the inside stayed properly cooked and warm. I have been trying to cut down on deep frying at home, and this made it a lot easier without giving up the taste I actually want.

I also went through what other buyers on Amazon had to say before finalising my own opinion, and the same points kept coming up: even cooking with very little oil, the see-through window being a rare feature at this size and price, and the 4.5 litre capacity being just right for a small family. A couple of reviewers mentioned the handle feeling slightly flimsy, though that did not match my own experience with the unit.

Who Should Buy ThisIf you are a small family or a couple who wants to make everyday snacks like samosas, cutlets, or fries with less oil, this is a practical fit. It is also a good pick if you are new to air frying and want something simple to learn on, since the presets take away the guesswork while the manual mode is there once you get more confident.

Who Should Skip ThisIf you regularly cook for a large family or host often, the 4.5 litre basket will feel small and you will be doing multiple batches. If you specifically want an air fryer oven with racks, rotisserie, or a much bigger capacity, look at a larger model instead.

Final Verdict: Is the Solara 4.5L Air Fryer Worth Buying?For a small household that wants to eat lighter without losing the crisp and taste of fried snacks, yes, I think it is worth it. Air frying itself uses a fraction of the oil deep frying does, and this model does the job without complicating it with extra features you may never use.

You can check current pricing on Amazon using the link below.

Solara 4.5L Air Fryer: Check Price on Amazon

Frequently Asked Questions About this Recipe:Is the Solara 4.5L air fryer worth buying?

Yes, if you are a small family or beginner looking for an easy, everyday air fryer. It handles common Indian snacks well and is simple enough for anyone to use straight out of the box.

What are the pros and cons of the Solara 4.5L air fryer?

The pros are the see-through window, simple presets, solid build quality, and low oil results. The main thing to keep in mind is the 4.5 litre size, which suits small households better than large families cooking in bulk.

Can you make samosas in an air fryer?

Yes. I tested this specifically in the Solara 4.5L and the samosas came out golden and crispy on the outside with the filling properly cooked inside, using far less oil than deep frying.

Is 4.5 litres big enough for a family?

It works well for 2 to 4 people and everyday snacking. For a larger family or bigger batches, you will need to cook in rounds or consider a bigger capacity model.

Does the Solara air fryer need oil at all?

You need very little, sometimes just a light brush or spray, compared to the amount used in deep frying. The texture stays light rather than heavy or greasy.

Is the Solara air fryer noisy?

No, the noise level stayed normal during cooking and was not disruptive in my kitchen.

How do I clean the Solara air fryer?

The basket is removable and non-stick, so it washes easily by hand in a few minutes. No special cleaning routine needed.

Where can I buy the Solara 4.5L air fryer?

It is available on Amazon India. You can check current pricing through the link in this post.

That is my honest take on the Solara 4.5L air fryer, from my own kitchen to yours. If you end up trying it, I would love to know what you make first.

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This besan bread toast recipe, also called bread chilla, is a quick Indian breakfast made by dipping bread in a spiced gram flour and paneer batter, then toasting it on a tawa until golden and crisp.

I make this in one bowl with pantry staples and whatever vegetables need using up. It is my go-to when I want something warm on the table fast, whether that is breakfast, a lunch box filler, or a plate of something hot on a rainy afternoon.(step-by-step-recipe-below)**

What Is Besan Bread Toast?Besan bread toast also called as bread besan toast recipe is a savory Indian breakfast dish made by coating bread slices in a spiced gram flour (besan) batter mixed with vegetables and paneer, then pan-toasting them on a tawa with a little oil until golden and crisp on both sides.

It is egg-free, comes together in one bowl, and tastes like a lighter, tawa-toasted version of bread pakora, without the deep frying.

Some people call this dish bread chilla instead, since the batter is really a paneer besan chilla mix, just poured over bread rather than ladled straight onto the tawa on its own. Either name means the same thing.

Gram flour itself is a staple across Indian, Bangladeshi, Nepali, Pakistani, and Sri Lankan kitchens. It shows up in dhokla, kadhi, pakoras, and chila, which is exactly why this dish carries both names depending on which part of the country you grew up in.

Regional VariationsBread dipped in a besan batter and cooked shows up across India in a few different forms, each with its own name and method. Here are a few versions I came across while researching this post.

Bread pakora is the North Indian street food cousin of this recipe, and the one most people picture first. Triangular bread slices, sometimes sandwiched with a mashed potato filling, get dipped whole into a besan batter and deep-fried rather than pan-toasted, which gives it a heavier, more indulgent bite than besan bread toast.

Bread rolls take a different approach entirely, skipping the batter dip. Boiled, mashed potato filling gets rolled up inside the bread slice itself, then the whole roll is deep-fried until crisp. The besan here, if used at all, is just a thin coating to seal the roll, not the main batter.

Besan omelette, also called eggless omelette or besan chilla, uses the same base batter as this recipe, gram flour, spices, and vegetables, but skips the bread entirely and pours the batter straight onto the tawa like an egg omelette. It is the closest thing to besan bread toast without any bread at all.

The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources. If a version from your region reads differently from what you know, I would love to hear about it in the comments.

Preparation Tips for the Best Besan Bread ToastI chop the carrot, onion, and tomato quite fine for this batter, since large pieces make it harder for the bread to hold the coating evenly and cook through in the short time it is on the tawa.

Chopping everything this fine by hand takes time, so I use a vegetable chopper to speed it up (linked below), or pulse the vegetables a few times in a mixer jar, just enough to crush them, not grind them into a paste.

The corn gets a light crush rather than a fine grind. Whole kernels of boiled corn stay slightly firm and add texture, while a light crush releases just enough of their natural sweetness into the batter.

Do not skip the hing and garlic even though the quantities look small. Hing is added to besan batters for the same reason it goes into pakoras and kadhi, gram flour can sit heavy on the stomach, and a pinch of hing helps with that while also rounding out the flavor.

Grate the paneer instead of cubing it. Grated paneer blends into the batter and coats the bread evenly, while cubes tend to fall off the bread as you dip it.

The batter itself should end up medium-thick, closer to a pancake batter than a thin dip. Add the water gradually rather than all at once, since it is much easier to loosen a thick batter than to fix one that has gone too thin.

Why This Recipe WorksThis besan bread toast recipe works because it solves a handful of real, everyday problems rather than being fancy for its own sake. Here is why I keep coming back to it.

Once the batter is mixed, each slice only takes a couple of minutes on the tawa, so the whole thing comes together fast even on a rushed morning.

It holds up well packed warm in a lunch box, and travels better than a lot of other Indian breakfast options, which is part of why it works so well for both kids and adults.

There is something about hot, crisp toast and a cup of chai when it is pouring outside. This recipe was practically made for a rainy day, and it adjusts easily between breakfast, an evening snack, or a light dinner depending on what you need it to be.

Between the besan and the paneer, this is not just carbs and oil either. Both ingredients carry real protein, which I get into in more detail further down this post.

Why Besan Bread Toast Became My Go-ToThis recipe started as a practical fix more than anything else. A loaf of bread a day or two past its best, half a block of paneer left over from another dish, and a fridge drawer of vegetables that needed using before they went soft.

Among leftover bread recipes, Indian kitchens rely on this one often, since it turns bread that is a day or two old into something crisp, spiced, and worth serving fresh off the tawa.

Instead of letting any of it go to waste, all of it went into one bowl of batter, and the bread got a second life as something crisp and hot off the tawa. It turned out to be faster than most other breakfasts I was making at the time, and nobody in the house complained about eating up leftovers when they came out looking and tasting like this.

It stuck around in my kitchen for the same reasons it probably will in yours, it is quick on busy mornings, it packs well for a lunch box, and it is the first thing I think of making when guests turn up without much notice. There is no big family story behind it, just years of it being the reliable, no-fuss recipe on ordinary mornings.

Serving Suggestions for This Besan Bread ToastServe this hot, straight off the tawa, with green coriander chutney or tomato ketchup on the side. The slight tang of the chutney cuts through the richness of the paneer nicely.

For a full breakfast spread, pair it with a cup of masala chai or filter coffee. A side of curd also works well if you want something cooling alongside the spiced batter.

When I am serving this for guests, I keep the chutney and ketchup out on the table and toast the slices in small batches, so everyone gets theirs hot rather than waiting for one big batch to finish.

How to Store Besan Bread Toast So It Stays FreshBesan bread toast is best eaten fresh off the tawa, since the texture softens as it sits. This is not a dish that holds its crispness well over time, so I would not plan on making it too far ahead of when you want to eat it.

The batter, on the other hand, keeps well. You can mix it a few hours ahead and store it covered in the fridge, then dip and toast the bread fresh whenever you are ready to eat.

If you do have leftover toast, a quick reheat on a dry tawa for a minute on each side brings back some of the crispness, though it will not be quite as crisp as when it was fresh. There is no need to refrigerate or freeze the cooked toast itself.

Pro Tips for Perfect Besan Bread ToastGetting the batter consistency right is the one step that decides whether your toast turns out crisp or soggy. A thin, dripping batter soaks straight through the bread, makes it soggy, and takes far longer to cook through on the tawa. If your batter looks runny, whisk in another tablespoon or two of besan.

Use bread that is a day old rather than very fresh. Slightly firmer bread holds its shape in the batter better and is less likely to fall apart while dipping.

Do not overcrowd the tawa. Give each slice enough room so it toasts evenly instead of steaming against the slice next to it.

Fry on medium heat throughout rather than high. High heat browns the outside before the batter has properly cooked through in the middle.

If you are making this for guests, mix the batter ahead of time, then dip and toast just before serving so everyone gets it hot and crisp rather than sitting around.

Is Besan Bread Toast a High Protein Breakfast?Yes, and this is where the paneer in this recipe really earns its place. Gram flour carries about 22 grams of protein per 100 grams, more than most other flours, along with fiber and no gluten. Paneer adds close to 16 grams of protein per 100 grams on top of that, plus calcium. Between the besan batter and the grated paneer folded into it, this version of bread toast holds up as a genuinely high protein Indian breakfast, not just a plate of fried bread.

Looking for Some More Recipes Like ThisEasy potato sandwich

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Basic Ingredients Used to Make Besan Bread ToastBesan (Gram Flour) This is the base of the batter and what gives the dish its name. It carries real protein and fiber, and needs no eggs or leavening to hold together on the tawa.

Whole Wheat Bread Bread that is a day old works better here than very fresh bread, since it holds its shape in the batter without falling apart while dipping.

Paneer Grated paneer is what gives this version its bite of protein and a slightly rich texture. Grate it rather than cubing it so it blends evenly into the batter.

Carrot, Onion, and Tomato Finely chopped, these bulk out the batter and add moisture and natural sweetness. Chop them small so the batter holds together and cooks through evenly.

Corn Boiled and lightly crushed corn adds a bit of natural sweetness and texture that balances the garlic and green chilies. You can leave it out if you do not have any on hand.

Garlic and Green Chilies Crushed garlic and finely chopped green chilies do a lot of the flavor work in this batter. Go easy on both if you are making this for kids.

Coriander Leaves Finely chopped coriander leaves add freshness that cuts through the richness of the besan and paneer.

Turmeric, Garam Masala, and Black Pepper These three spices give the batter its color and warmth without turning it sharp, which keeps it kid-friendly as long as the chilies stay mild.

Hing (Asafoetida) A small pinch goes a long way here. Hing is traditionally added to besan batters to help with digestion, since gram flour can sit heavy on the stomach, while also rounding out the flavor.

Oil Just enough to toast the bread golden on the tawa, not deep-fry it. This is what keeps besan bread toast lighter than bread pakora.

How to Make Besan Bread Toast, Step by StepHere is exactly how I make this besan bread toast recipe at home. You will find the complete recipe with exact quantities in the recipe card below.

Making the BatterIn a large mixing bowl, combine the besan, chopped carrot, onions, tomatoes, crushed corn, green chilies, grated paneer, crushed garlic, coriander leaves, turmeric, garam masala, black pepper, salt, and hing.

Add water gradually and whisk until you get a smooth, medium-thick batter, similar to a pancake batter. It should coat the back of a spoon without running off.

Dipping the BreadDip each bread slice into the batter, making sure both sides are coated evenly. Do not let the bread sit in the batter too long, ten to fifteen seconds a side is enough, since bread that soaks too long tends to fall apart on the tawa.

Toasting on the TawaHeat a tawa or a flat griddle on medium flame and drizzle a little oil across the surface. Place the batter-coated bread on the hot tawa.

Drizzle a little more oil around the edges and let it cook for two to three minutes, until the underside turns golden brown. Flip and toast the other side the same way, then transfer to a plate and serve immediately with green chutney, ketchup, or a hot cup of chai.

Since a standard tawa only fits one or two slices at a time, toasting all 9 to 10 pieces happens in batches, which is where most of the cook time goes.

PrintBesan Bread Toast on Tawa (Bread Chilla)Besan bread toast, also called bread chilla, is a quick Indian breakfast made by dipping bread in a spiced gram flour and paneer batter, then toasting until golden and crisp on a tawa.Course Breakfast, SnackCuisine IndianKeyword besan bread toastPrep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutesServings 10 Bread toastCalories 208kcalAuthor PujaEquipment Mixing Bowl * Parat * Whisker * Tawa * Vegetable Chopper Ingredients 9-10 whole wheat bread slices * 2 cups besan gram flour * 2 cups water or as needed * 1 carrot finely chopped * 2 onions finely chopped * 2 tomatoes finely chopped * ½ corn boiled and lightly crushed * 3-4 green chilies finely chopped * 100 gm paneer grated * 4-5 garlic cloves crushed * coriander leaves handful, finely chopped * ½ tsp turmeric powder * ½ tsp garam masala powder * ½ tsp black pepper powder * 2 tsp salt or to taste * ¼ tsp hing asafoetida * Oil for toasting InstructionsMaking the Batter In a large mixing bowl, combine the besan, chopped carrot, onions, tomatoes, crushed corn, green chilies, grated paneer, crushed garlic, coriander leaves, turmeric, garam masala, black pepper, salt, and hing. * Add water gradually and whisk until you get a smooth, medium-thick batter, similar to a pancake batter. It should coat the back of a spoon without running off. * Dip each bread slice into the batter, making sure both sides are coated evenly. Do not let the bread sit in the batter too long. * Heat a tawa or a flat griddle on medium flame and drizzle a little oil across the surface. Place the batter-coated bread on the hot tawa. * Drizzle a little more oil around the edges and let it cook for two to three minutes, until the underside turns golden brown. Flip and toast the other side the same way. * Transfer to a plate and serve immediately with green chutney, ketchup, or a hot cup of chai. NotesKeep the batter medium-thick, not watery, for the best texture.A thin batter makes the bread soggy and takes longer to cook.Bread that is a day old holds its shape in the batter better than very fresh bread.Serve immediately for the crispest bite, this toast softens as it sits.NutritionCalories: 208kcal | Carbohydrates: 30g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 650mg | Potassium: 385mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1236IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 2mgFrequently Asked Questions About This Besan Bread Toast RecipeCan I make besan bread toast without paneer?*Yes. The paneer adds protein and a slightly rich bite, but the recipe works fine without it if you leave it out or swap in crumbled tofu.

Why did my besan bread toast turn out soggy?This almost always comes down to a batter that is too thin. If the batter is watery, it soaks straight through the bread instead of forming a coating, which makes it soggy and slower to cook. Thicken the batter with a bit more besan and it should crisp up properly.

Can I use this recipe to finish up leftover bread?Yes, this is actually one of the better uses for bread that is starting to go a little stale, since firmer bread holds its shape in the batter better than very fresh bread.

Is besan bread toast good for a lunch box?Yes. It holds up well packed warm and travels better than a lot of other Indian breakfast options, which is part of why I make it so often for lunch boxes.

Can I use gluten-free bread for this recipe?Yes. Since besan is naturally gluten-free, using a gluten-free bread makes the entire dish gluten-free.

What can I substitute for corn in the batter?You can simply leave it out. It adds a bit of sweetness and texture, but the batter holds together fine without it.

My Recommended Product:Chopping the carrot, onion, and tomato this fine by hand takes a while, so a good vegetable chopper makes this recipe a lot easier to put together.

I use the Ganesh Multipurpose Plastic Vegetable Master Chopper for this, since its stainless steel blades chop everything down to a fine size in just a few pulls, without needing a knife and board for every vegetable. It is a large, 900 ml jumbo size, which is handy when you are chopping enough vegetables for a full batch of this batter at once.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

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₹258 Buy on Amazon You Might Also Want to Try: Paneer Pakoda Recipe Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. Check out this recipe Babycorn Pakoda Babycorn pakoda is a delicious snack made with crispy, fried baby corn and various spices. It’s perfect for parties, potlucks, or any time you’re in the mood for something tasty! Check out this recipe Onion Pakoda Onion pakoda are onion fritters prepared with gram flour or besan batter, thinly sliced onions, and a few spices. Check out this recipe Maggi Pakoda Recipe Maggi Pakoda Recipe is a tasty and easy fusion snack that combines delicious Maggi noodles with crispy pakoras. It’s perfect for the monsoon season or whenever you’re craving something crunchy and delicious. Check out this recipe Recipe for Aloo Pakora This Recipe for Aloo Pakora also known as aloo pakoda or aloo bajji is a tasty, crispy snack made with potatoes dipped in spiced gram flour and fried until crispy. Check out this recipe Stuffed Mirchi Bhajji Recipe Stuffed Mirchi Bhajji Recipe, also known as Stuffed Menasinakai Bajji or Milagai Bajji, is a perfect spicy Monsoon snack or evening snack, especially when paired with a cup of tea. Check out this recipeIf you liked this Besan Breat Toast Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

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If you have ever stood in the cookware aisle wondering whether a pressure pan is really different from your regular pressure cooker, I have been there too.

I picked up the BERGNER Argent Classic Triply 3.5 Litre Pressure Pan a while back and have been using it regularly in my kitchen since, and this is my honest bergner pressure pan review, what worked, what did not, and who I think should actually buy it.

What Is the BERGNER Argent Classic Triply Pressure Pan?The BERGNER Argent Classic Triply Pressure Pan is a 3.5 litre outer lid pressure cooker made with triple layered, triply construction for even heat distribution and quicker cooking. It comes with a resettable safety valve, a sturdy heat resistant handle, a 304 stainless steel lid, and an induction compatible base that also works on gas, electric, vitroceramic, and halogen stoves. It carries a 5 year warranty on manufacturing defects and is ISI certified for safety.

Pressure Pan vs Pressure Cooker: What Is the Difference?

A pressure pan is wider and shallower than a traditional pressure cooker, with an outer lid that sits on top of the pan rather than fitting inside it. This shape makes it easier to saute onions and spices directly in the pan before pressure cooking, which is why it works so well for one pot meals like khichdi, pulao, or a quick dal tadka.

A traditional inner lid cooker is taller and narrower, and tends to be better suited for plain boiling, like rice, rajma, or chole, where you do not need much surface area. Once you use both for a while, you start reaching for the pressure pan more often simply because it does double duty as a saute pan and a cooker.

What Is Triply Cookware?Triply cookware has three bonded layers of metal in the base and body, usually stainless steel on the outside with a core layer sandwiched in between for heat spreading. In this pressure pan, that construction is what gives it faster, more even heating compared to a basic single layer stainless steel or aluminium cooker.

What I LikedIt heats up fast. The triply base means the pan comes up to pressure quicker than the old aluminium cooker I used before. I noticed this the very first time I made dal, the first whistle came sooner than I expected.

The wide mouth is genuinely useful. Being able to saute the tempering directly in the pan before adding dal or rice saves washing an extra pan every single time. For one pot meals like khichdi or vegetable pulao, this is the biggest advantage over a regular cooker.

The safety valve feels reassuring. The resettable safety valve is a nice upgrade from the older style cookers I grew up watching Maa use, where a jammed valve meant waiting and worrying. It resets easily if it trips, without needing a service visit.

It works on both gas and induction. I split my cooking between the two depending on the day, and this pan has handled both without any issues.

The handle stays cool. Even after the pan has been on the flame for a while, I can lift it without needing a cloth, which matters more than it sounds when you are juggling multiple pots at once.

What I Did Not LikeThe pan is noticeably heavier than my old aluminium cooker, especially once it is full. If you have any wrist strain or find heavy cookware difficult to manage, this is worth keeping in mind before you buy.

It also took me a couple of tries to get comfortable with aligning and locking the outer lid properly. Once you get the hang of it, it becomes second nature, but the first few times felt slightly fiddly compared to my old cooker.

How I Used It in My KitchenI use this pressure pan for the bulk of my everyday cooking now, dal, khichdi, rajma, and a simple vegetable pulao when I want a one pot dinner sorted quickly. The wide base lets me temper jeera and hing directly in the pan before the dal goes in, which is exactly the kind of shortcut that makes weekday cooking easier.

Making khichdi in it was where the pressure pan really won me over. I could saute the rice and moong dal briefly in ghee, add water, and pressure cook it all in the same pan without a single extra dish to wash.

For rajma, I found I needed slightly less water than I was used to with my older cooker, since the even heating cooks things through more efficiently. It took one batch to adjust the water level, and after that it has been consistent every time.

I also made a quick tomato onion pulao in it on induction one evening, and the base heated evenly enough that nothing caught or browned unevenly at the bottom, which used to happen occasionally with my old pan.

Who Should Buy ThisThis pressure pan is a good fit if you cook Indian food regularly and want a cooker that can also double as a saute pan for one pot meals. It also makes sense if your kitchen has an induction cooktop and you want one pan that works everywhere, or if you are looking to move away from an old, worn out aluminium cooker to something sturdier.

Who Should Skip ThisIf you mostly cook plain rice, rajma, or chole and rarely make one pot meals, a regular inner lid cooker may serve you just as well for less money. If lifting heavier cookware is a concern for you, it is worth checking the weight of this pan against what you are used to before buying.

Final VerdictThe BERGNER Argent Classic Triply Pressure Pan has become one of the pans I reach for most in my kitchen, mainly because of how much easier it makes one pot cooking. It is not the lightest cooker on the shelf, but the even heating, the wide saute friendly base, and the resettable safety valve make it a solid, practical upgrade for anyone cooking Indian food day to day.

I also walked through this pan in more detail on my YouTube channel if you would like to see it in action before buying.

BERGNER Argent Classic Triply Pressure Pan 3.5L | Check Price on Amazon

Frequently Asked Questions About Bergner Pressure CookerIs the BERGNER Argent Classic Triply Pressure Pan good for everyday Indian cooking?Yes. It handles dal, khichdi, rajma, and one pot rice dishes well, and the wide base makes tempering and sauteing before pressure cooking much easier than a regular cooker.

What is the difference between a pressure pan and a pressure cooker? A pressure pan is wider and shallower with an outer lid, which makes it better for sauteing and one pot meals. A regular pressure cooker is taller and narrower and works well for plain boiling like rice or rajma.

Is this pressure pan safe to use?Yes. It has a resettable safety valve and is ISI certified, which are both important safety markers to look for in any pressure cooker.

Can I use the BERGNER Argent Classic Triply Pressure Pan on induction? Yes. The triply base is induction compatible and also works on gas, electric, vitroceramic, and halogen stoves.

How do I clean this pressure pan?Hand washing is recommended over the dishwasher to keep the finish looking good over time. A regular wash with warm soapy water is enough for most everyday cooking.

Does it come with a warranty?Yes, it comes with a 5 year warranty on manufacturing defects

Is triply cookware better than regular stainless steel?Triply cookware heats more evenly and quickly because of its layered construction, which usually means less time spent managing the flame and fewer hot spots compared to a basic single layer pan.

What size pressure pan should I buy?The 3.5 litre size works well for a small family of 2 to 4 people. If you cook for a larger household, Bergner also makes this pan in bigger capacities.

Loved This ReviewIf you end up trying the BERGNER Argent Classic Triply Pressure Pan, I would love to know how it works out in your kitchen. Drop a comment below and let me know what you cook in it first.

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This atta biscuits recipe makes crisp, golden whole wheat biscuits with sooji, coconut and nuts, all fried in a kadai without needing an oven. They taste just like the tea-time biscuits many of us grew up eating in Punjab and Bihar.

I make these in one bowl with pantry staples, no oven or fancy equipment required. This is my go-to recipe when I want that bakery-style crunch at home, especially on days I am cooking for a house full of guests.

(step-by-step-recipe-video-below)

What Is an Atta Biscuits Recipe?An atta biscuits recipe is a crisp, golden Indian tea-time biscuit made from whole wheat flour, sugar, ghee and milk, often with chopped nuts and coconut mixed right into the dough. Unlike Western butter cookies, it uses atta instead of maida, which gives it a denser bite and a slightly nutty flavor.

Some people also call this dish “aata biscuits,” using the more phonetic spelling of the Hindi word for whole wheat flour. Either way, it means the same thing.

In many Punjabi and Bihari homes, atta biscuits were traditionally made without an oven at all, just a kadai, hot oil and a rolling pin. This fried version is what most home cooks actually grew up eating, long before ovens became common in Indian kitchens.

Regional VariationsFried wheat biscuits like this one show up across India, and each region gives it its own name, shape and flavor. Here are a few versions I came across while researching this post.

Punjabi atta biscuits recipe is closest to what most people picture when they hear the name, thick, slightly sweet, and often made with chopped cashews and almonds folded into the dough like this one. Punjabi households have long made these at home for tea time, especially when guests are expected.

Shakarpara or shankarpali takes a similar wheat dough but cuts it into small diamonds before frying. It is popular across Maharashtra, Gujarat and Karnataka, and comes in both sweet and spicy versions, with the spicy one closer to what North India calls namak para. In Bihar, many people just call it shakarpala, a name I grew up hearing at home.

Diamond biscuits are the South Indian cousin of shakarpara, small crisp diamond-shaped bites fried the same way. You will find these in South Indian bakeries and homes as a tea-time snack, similar in spirit to this recipe, just cut into a different shape.

Nankhatai is a related but different tea-time biscuit, a shortbread-style cookie believed to have roots going back to the Mughal era in North India. Unlike this fried version, nankhatai is baked and has a more crumbly, melt-in-the-mouth texture.

Thekua, from Bihar and the Mithila region, is the sweet these biscuits remind me of most. It is deep fried like this recipe and uses wheat flour and ghee as its base, though thekua leans on jaggery and is made especially for Chhath Puja.

Preparation Tips for the Best Wheat Biscuit RecipeI always use fine sooji, not the coarse variety, because it blends smoothly into the dough and gives a better bite. Coarse semolina tends to leave gritty pockets in the finished biscuit.

If you cannot find fine sooji where you live, just pulse the coarse variety once or twice in a dry grinder. That is enough to bring it close to the fine texture this recipe needs.

Keep the milk chilled, not at room temperature, before you add it. Cold milk keeps the ghee from melting too fast while you knead, which helps the dough stay short instead of greasy.

Do not overmix once the ghee goes into the flour. Overmixing at this stage makes the dough tough instead of light and crumbly.

Roll the dough to a medium thickness, not too thin or too thick. Too thin and the biscuits turn hard, too thick and the center stays underdone even after frying.

Watch your oil temperature closely, since this is where most people go wrong. If the oil is too hot, the biscuits brown on the outside before the inside cooks through, and if it is too cool, they soak up excess oil and can break apart while frying.

Fry in small batches instead of crowding the kadai. Too many biscuits at once drops the oil temperature and makes the whole batch greasy.

Let the biscuits cool completely on a paper towel-lined plate before storing them. Warm biscuits release steam that softens the entire batch if sealed too early.

Why This Recipe WorksThis atta biscuits recipe works because it needs no oven, no thermometer and no special equipment, just a kadai and a stove. Here is why it holds up every time I make it.

The semolina and coconut add texture that plain atta alone cannot give, so the biscuits stay crisp instead of turning cakey. That crunch is what makes them feel closer to a bakery biscuit than a homemade one.

Ghee mixed into the dry flour before the wet ingredients go in is what gives these biscuits their short, crumbly bite. Skipping this step is the most common reason homemade biscuits turn out dense.

Frying instead of baking means the outside turns deep golden and crunchy while the inside stays tender, all in under ten minutes a batch. Cardamom and nuts round it off, making these taste closer to a festive sweet than a plain biscuit, which is why they disappear fast whenever I serve them to guests.

This Recipe and the Thekua My Bihar Kitchen Never ForgotIn many Bihar households, ovens were never really part of the kitchen. Sweets and biscuits either came from the bazaar or got made at home with nothing more than a kadai and hot oil.

Fried atta biscuits were one of those things that showed up during tea time, or the moment guests dropped by unannounced. One bowl, whatever was in the tin, some sooji, a fistful of nuts, a spoon of ghee, and the biscuit tin was full again within the hour.

It is a humble, practical kind of cooking that never needed any special equipment. Every time I make this recipe, it reminds me of thekua, the wheat and jaggery sweet that is such a big part of Chhath Puja back in Bihar.

Thekua is deep fried too, made with the same wheat flour and ghee base, and often has coconut mixed in, just like this recipe. The texture when you bite into a well-made thekua, that dense, slightly crisp crumb, is very close to what these biscuits taste like.

Now that I live in South India, the smell of these biscuits frying in the kadai still brings back that same tea-time feeling from home. It is proof that you do not need an oven to make something that tastes like it came from a proper kitchen.

Serving Suggestions for This Atta Cookies RecipeServe these warm or fully cooled with a hot cup of masala chai, the classic pairing for any atta cookies recipe like this one. The slight sweetness and crunch hold up beautifully against strong, spiced tea.

These also work well as a lunchbox snack, since they hold up without refrigeration for days. Pair them with filter coffee if you are serving South Indian style, or with plain black tea for something simpler.

For festive trays, place them alongside nankhatai or shakarpara for a mix of textures. Guests always end up trying a bit of everything.

How to Store Atta Biscuits So They Stay CrispStore completely cooled biscuits in an airtight steel or glass container at room temperature. Kept this way, they stay fresh and crunchy for two to three weeks, sometimes longer if your kitchen is not too humid.

Avoid storing them in plastic bags, since trapped moisture softens the crust over time. A steel dabba or glass jar works far better.

There is no need to refrigerate or freeze these biscuits at all. That is another reason this recipe fits so well into a no-oven, low-fuss kitchen.

Pro Tips for Perfect Atta Biscuits RecipeSift the whole wheat flour before mixing so the dough comes together without lumps.

Chop the cashews and almonds small, not too fine, so every bite has a bit of crunch.

Add the sugar to the milk exactly as the recipe says, no need to dissolve it fully, since it melts naturally as you knead.

Rest the dough for about 10 minutes after kneading. This makes it easier to roll without cracking at the edges.

If you are short on time, you can skip this step, since any cracked edges get trimmed away anyway when you cut the biscuits into shape.

Use a heavy-bottomed kadai for frying, since it holds oil temperature more evenly than a thin one.

Test the oil with one small piece of dough before frying the full batch. If it rises steadily without browning too fast, the oil is ready.

Turn the biscuits gently with a slotted spoon while frying. Flipping too often can break them before they set.

Fry on medium heat throughout, never on high. High heat browns the outside before the inside is cooked.

For a deeper golden color, lower the heat slightly in the last minute of frying instead of raising it.

Keep a paper towel-lined plate ready before you start frying. Biscuits sitting in leftover oil while you look for something to drain them on turn greasy fast.

Looking for Some More Recipes Like ThisBihari style thekua recipe

Easy thekua recipe

Ragi thekua recipe

Methi mathri recipe

Layered Namak Para recipe

Nankhatai recipe

Jeera biscuits recipe

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Basic Ingredients Used to Make Atta Cookies RecipeWhole Wheat Flour (Atta)This is the base of the dough and what gives these biscuits their name. Choose a good quality, finely milled atta for the best texture, since a coarse atta can make the biscuits gritty.

Fine Semolina (Sooji)Sooji adds bite and helps the biscuits stay crisp instead of turning soft. Use the fine variety here, not the coarse one meant for upma.

Desiccated CoconutCoconut adds a subtle sweetness and a slightly chewy texture between the crunch. It also brings this recipe closer to thekua, which uses coconut in a similar way.

SugarRegular white sugar sweetens the dough and helps the biscuits turn golden as they fry. You can use powdered sugar instead if you want a smoother dough.

Chilled MilkCold milk binds the dough without melting the ghee too quickly. This keeps the biscuits short and crumbly rather than dense.

GheeGhee gives these biscuits their rich flavor and short texture. Homemade ghee works best, but any good quality store-bought ghee does the job just fine.

Cardamom PowderA small amount of cardamom powder makes these biscuits taste festive rather than plain. Freshly ground cardamom has a stronger aroma than the pre-ground kind.

Cashews and AlmondsChopped cashews and almonds add crunch and make these biscuits feel closer to a sweet than an everyday snack. Toast them lightly first if you want a deeper, nuttier flavor.

Groundnut Oil, or Any Neutral OilGroundnut oil has a high smoke point and a mild flavor that does not overpower the biscuits. Sunflower oil, rice bran oil or any other neutral oil works just as well if that is what you have on hand.

How to Make Atta Biscuits Recipe, Step by StepHere is exactly how I make this atta biscuits recipe at home. You will find the complete recipe with exact quantities in the recipe card below. So let us learn how to make biscuits without oven.

Making the DoughIn a bowl, combine the chilled milk and sugar and set it aside. There is no need to stir or dissolve the sugar at this stage.

In a large mixing bowl or parat, add the whole wheat flour, semolina, desiccated coconut, cardamom powder, chopped cashews and chopped almonds. Mix everything together well.

Add the ghee and gently work it into the flour mixture until combined. Do not overmix at this stage, then gradually add the sugar and milk mixture, a little at a time, and knead into a soft, smooth dough.

Shaping the BiscuitsDivide the dough into equal portions and shape each one into a ball. Lightly grease your work surface with oil or ghee before rolling.

Roll each ball into a medium-thick disc, not too thin and not too thick. Cut the rolled dough into your preferred shape, round, rectangular or triangular, using a glass, small bowl or knife as your cutter.

Frying to Golden PerfectionHeat groundnut oil, or any neutral oil, in a kadai over medium heat. Once the oil is moderately hot, gently slide the biscuits in without overcrowding the kadai.

Fry on medium heat, turning the biscuits gently from time to time, until they are evenly golden brown and crisp. Remove them with a slotted spoon and drain on a paper towel.

Allow the biscuits to cool completely before storing them in an airtight container.

PrintAtta Biscuits (Whole Wheat Fried Biscuits)Crispy whole wheat biscuits made with sooji, coconut and nuts, deep fried in a kadai with no oven needed. A homely tea-time snack rooted in Punjab and Bihar.Course SnacksCuisine IndianKeyword atta biscuits recipe, atta cookies recipePrep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutesServings 26 biscuitsCalories 105kcalAuthor PujaEquipment Parat * Chopping Board * Knives * Cookie Cutter * Kadai * Glass Mixing Bowl with Lid Ingredients 1½ cups whole wheat flour atta * 1 cup semolina sooji, fine * ¼ cup desiccated coconut * ¾ cup sugar * ½ cup milk chilled * 3 tablespoons ghee * ½ teaspoon cardamom powder * 3 tablespoons cashews chopped * 3 tablespoons almonds chopped * Groundnut oil or any neutral-flavored cooking oil, for deep frying Instructions In a bowl, add the chilled milk and sugar. Keep it aside. There is no need to stir or dissolve the sugar. * In a large mixing bowl or parat, add the whole wheat flour, fine semolina, desiccated coconut, cardamom powder, chopped cashews, and chopped almonds. Mix everything well. * Add the ghee and gently mix it into the flour mixture until everything is well combined. Do not overmix. * Gradually add the sugar first, followed by the chilled milk little by little, and knead into a soft and smooth dough. * Divide the dough into equal portions and shape each portion into a ball. * Lightly grease your work surface with a little oil or ghee. Roll each dough ball into a medium-thick disc, not too thin or too thick. * Cut the rolled dough into your preferred shape, round, rectangular, or triangular. Use a glass or small bowl as a cutter for round biscuits, or trim the edges for triangles. * Heat groundnut oil in a kadai over medium heat. Any neutral-flavored oil such as sunflower or rice bran oil also works. * Once the oil is moderately hot, gently slide the biscuits in without overcrowding the kadai. * Fry on medium heat, turning gently from time to time, until evenly golden brown and crisp. * Remove with a slotted spoon and drain on a paper towel. * Allow the biscuits to cool completely before storing in an airtight container. NotesUse fine semolina for the best texture. If you can’t find it, pulse coarse semolina once or twice in a dry grinder.Roll the dough to a medium thickness for evenly cooked, crispy biscuits.Always fry on medium heat for the perfect golden color and crisp texture.Do not overcrowd the kadai. Fry in batches and turn gently to prevent breaking.A heavy-bottomed kadai, like a cast iron one, holds oil temperature more evenly and helps prevent hot spots.Cooled and stored in an airtight container, these stay fresh and crisp for 2-3 weeks.NutritionCalories: 105kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 3mg | Potassium: 65mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.03mg | Calcium: 13mg | Iron: 1mgFrequently Asked Questions About this Aata Biscuits RecipeCan you make biscuits without an oven?*Yes, this entire recipe is proof of that. Deep frying whole wheat dough in a kadai gives you the same crisp, golden biscuit texture you would expect from an oven-baked one, no special equipment needed beyond a pan and a stove.

What is the difference between atta biscuits and atta cookies?Nothing really, atta biscuits and atta cookies are two names for the same thing. Some people use “cookies” because of the shape and texture, but the ingredients and method stay the same.

Can I bake these instead of frying them?Yes, if you prefer an oven-baked version, bake them at 160 degrees Celsius for about 15 to 18 minutes instead of frying. The texture will be slightly different, less deeply golden, but still crisp.

Why did my atta biscuits turn out hard?This usually happens if the dough was overmixed or rolled too thin. Handle the dough gently once the ghee goes in, and keep the thickness medium, not paper thin.

Can I skip the semolina or coconut?You can skip the coconut if you prefer, though it does add a nice texture. I would not leave out the semolina entirely, since it is what gives the biscuits their crisp bite.

Why do my biscuits absorb too much oil?This happens when the oil is not hot enough before you start frying. Always test with one small piece of dough first, it should rise steadily without browning too quickly.

How long do atta biscuits stay fresh?Stored in an airtight container at room temperature, these stay fresh and crisp for two to three weeks. Just make sure they are completely cooled before you store them.

Can I use maida instead of whole wheat flour?You can, but then it is no longer really an atta biscuits recipe, it becomes a different, softer cookie. The whole wheat flour is what gives this recipe its nutty flavor and denser bite.

Are atta biscuits the same as Punjabi atta biscuits?Punjabi atta biscuits are essentially this same recipe, since the style is closely associated with Punjab. Regional versions vary slightly in sweetness and the nuts used, but the base method stays the same.

Can I make these vegan without ghee?Yes, you can substitute the ghee with a neutral oil or a plant-based butter in equal quantity. The texture will be a touch less rich, but the biscuits will still turn out crisp.

My Recommended Product:Use a heavy-bottomed kadai for frying, since it holds oil temperature more evenly than a thin one.

I use The Indus Valley Super Smooth Cast Iron Kadai for this, since cast iron holds heat evenly and fries in batches without hot spots. It is pre-seasoned and has no chemical coating, which matters to me when I am frying in bulk for a big batch of biscuits.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

       The Indus Valley Super Smooth Cast Iron Kadai | Medium, 25.4cm/10…     * 🌿 Toxin free cookware: Made from 100% Natural cast iron cookware, this cast iron kadai is a 100% Healthy cookware, food …

💊Enriches food with iron: Adds iron content to your food that helps fight iron deficiency.
😋MAKES FOOD TASTIER: Enhances the quality of your dishes by adding a distinct flavour. Enjoy restaurant-like yummy dishe…

₹1,339 Buy on Amazon You Might Also Want to Try: Kerala Pakkavada Recipe | How to make Pakkavada Crispy Ribbon pakoda recipe is one of the most loved Kerala tea time snacks. Also known as ribbon pakkavada in Kerala, this crispy and crunchy snack is made from rice flour and besan with a perfect blend of spices. Check out this recipe Garlic Pakkavada Recipe Garlic Ribbon Pakkavada is a crispy and flavorful South Indian snack, perfect for tea-time munching or festive occasions. With the bold taste of garlic infused into the classic ribbon murukku batter, this snack is loved across Kerala and Tamil Nadu. Check out this recipe Butter Murukku Recipe Butter Murukku Recipe is a light, crispy, and buttery South Indian snack that’s perfect for tea-time or festivals. Made with rice flour, gram flour, and a touch of butter, it melts in the mouth and is truly addictive. Check out this recipe Ragi Murukku Recipe Ragi Murukku is a crispy and tasty snack made with ragi flour. It’s a perfect choice for a healthy, quick bite that everyone in the family will enjoy. Check out this recipe Nimki Nimki is a crispy, crunchy, and flaky tea time snack that can be served with tea or, coffee and makes for a nice evening snack. Check out this recipeIf you liked this Aata Biscuits Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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A good layered namak para recipe should break into thin, crisp flakes the moment you bite into it.

This version leans on the folding technique used in Bengali-style nimki, where the dough is greased, dusted with flour, and folded before frying, so every piece comes apart in thin, crisp sheets instead of one solid bite.

It works just as well with your evening chai as it does sitting in a jar during Diwali. (step-by-step-recipe-video-below)**

What is Namak Para?Namak para is a savory Indian snack made from a stiff dough of flour, oil, and spices, deep fried until crisp. The name comes from namak, meaning salt, and para or pare, meaning pieces or bites, so the word itself just means salted bites.

Across India, this same snack goes by different names and takes different shapes. In Bengal, it is called nimki, and it is often made using this exact folding method, which gives it thin, flaky layers instead of the plain diamond cuts more common further north.

Regional Variations of Namak ParaNamak para travels across India under different names, and almost every region has shaped it its own way.

In Bihar and much of North India, namak para also called as Nimki is usually rolled out and cut into diamond shapes with a knife, seasoned simply with ajwain and cumin. This is the older, more traditional root of the snack.

In Bengal, the same snack becomes nimki, and it takes on kalonji as its signature flavor instead of the plain ajwain seasoning used elsewhere. Bengali cooks often roll the dough tight and fold it in layers, the same technique this recipe uses, which is what gives bangla nimki its flaky bite.

A smaller, bite-sized diced version of this is called kucho nimki, cut into tiny diamonds rather than rolled into full-sized pieces.

In Maharashtra, a sweet cousin of this snack is known as shankarpali, made the same way but finished with sugar instead of salt and spice.

Down south, home cooks make a similar savory snack and call it diamond biscuit or diamond cuts, again pointing back to the classic cutting style rather than the layered one.

Preparation Tips for Khasta, Flaky Namak ParaBefore you start, a few things separate a soft, chewy batch from one that shatters the way good namak para should.

Rub the oil into the flour properly before adding any water. When you press a handful of the flour mixture in your palm and it holds its shape, the moyan is right, and this is what gives the dough its short, flaky bite later.

Keep the dough stiff, not soft. A soft dough puffs up in the oil instead of staying flat and layered, and it never crisps the way you want it to.

Grease lightly and dust only a thin layer of dry maida between folds. Too much oil at this stage makes the layers slide apart instead of holding together while frying.

Always prick both sides gently with a fork before frying. If you skip this step, trapped air pushes the layers apart and the namak para puffs up like a poori instead of staying flat and crisp.

Fry on low to medium-low heat the whole way through. Namak para needs time in the oil to cook through the layers, and high heat browns the outside before the inside is done.

Why This Layered Namak Para Recipe WorksA few small details make this recipe work. Rush them, and you cannot fix it once the dough is frying.

Rubbing the oil into the flour by hand, rather than mixing it in loosely, coats every bit of flour and breaks the gluten just enough to give you that short, flaky crumb.

Folding the dough with a light grease and a dusting of dry flour between each fold is what actually creates the layers. Skip this step and you just get a flat, dense cracker instead of a layered one.

Frying on low to medium-low heat lets the layers cook through evenly, so the namak para stays crisp all the way to the center instead of turning chewy in the middle.

Using a stiff dough, rather than a soft one, keeps every piece flat and even while frying, which is really the whole point of a good layered namak para recipe.

Why I Started Layering My Namak Para Instead of Cutting ItGrowing up in a Bihar household, namak para at home always meant the diamond-cut kind, rolled out and sliced with a knife before frying. It was the version I knew before I knew any other.

It was only after I left Bihar, first for Delhi and later for South India, that I started noticing how differently other kitchens made the same snack. A Bengali neighbor once handed me a jar of something that looked similar but tasted different, nuttier, with a bite that came apart in layers instead of snapping in one piece.

That was nimki, and once I understood the trick behind it, greasing the dough lightly and folding it before frying, I could not go back to the plain diamond cuts. The layering takes a few extra minutes per batch, and I will not pretend otherwise.

But the first time a piece shattered into flakes in my hand instead of just crunching, I understood why Bengali kitchens have held onto this method for so long. Now this layered version is the one I make at home, kalonji and all.

Serving Suggestions for Crispy Namak ParaNamak para was made for chai. A hot, strong cup makes the salt and kalonji taste even better.

It also holds its place on a Diwali snack tray, sitting next to chakli or sev without feeling out of place.

Pack a few in a small tin for guests who drop by unannounced, since this keeps well and needs no last-minute frying. It also travels well in a lunchbox or as part of a train journey snack box.

How to Store Leftover Bengali Namak ParaStore cooled namak para in an airtight container at room temperature. It stays fresh and crisp for three to four weeks this way.

Make sure every piece is completely cool before you seal the container. Any trapped warmth turns into moisture, and that moisture is what softens a crisp batch within days.

If your kitchen tends to be humid, keep the container away from the stove and any damp corners. Nimki does not need refrigeration, and cold storage actually makes it go soft faster, not slower.

Pro Tips for Perfect Layered Namak ParaUse groundnut oil for both the dough and the frying. It has a mild flavor that does not compete with the kalonji and ajwain.

Do not skip the resting time for the dough. Twenty to thirty minutes lets the gluten relax, which makes rolling each piece thin and even a lot easier.

If you are making a large batch, roll and fold five to six pieces together before frying the first lot. This way, one batch fries while you shape the next, and you are not standing at the stove for hours.

Keep the oil at a moderate temperature before you drop the heat to low to medium-low for frying. Oil that starts too cool leaves the namak para greasy instead of crisp.

Do not overcrowd the pan while frying. Each piece needs room to puff and color evenly, and a crowded pan cools the oil down too fast.

Turn the pieces occasionally rather than constantly. Namak para needs steady, even heat on both sides to crisp through the layers properly.

Drain fried pieces on a wire rack instead of stacking them on paper towels. Stacking traps steam underneath, and that steam softens the bottom layer before it even cools.

If a piece comes out pale instead of golden, your oil was likely too cool. Bring the temperature up slightly for the next batch and watch the color more closely.

Let every piece cool completely on the rack before you even think about storing them. Warm namak para in a sealed container is asking for a soft, chewy batch by the next morning.

Looking for Some More Recipes Like ThisNimki Recipe

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Basic Ingredients Used in This Namak Para RecipeMaida or all-purpose flour (3 cups / 375 g): The base of the dough and what holds the layers together once folded. Use a good quality maida, since the gluten in it is what gives you a smooth, workable dough.

Kalonji or nigella seeds (1 tbsp): The seed that gives Bengali-style nimki its signature nutty, slightly bitter flavor. Do not swap this out if you want the true bangla nimki taste rather than a plain namak para.

White sesame seeds (1 tbsp): Adds a light crunch and a faint toasted flavor once fried. It also gives the surface of each piece a slightly speckled, homemade look.

Ajwain or carom seeds (1/2 tsp): A small amount goes a long way here, cutting through the richness of the oil and helping with digestion, which is why it appears in so many fried Indian snacks.

Salt (1½ tsp): Beyond seasoning, salt firms up the gluten slightly, which helps the dough hold its shape while you roll and fold it.

Groundnut oil (used three ways: moyan, greasing, and frying): Rubbed into the flour for the moyan, it is what gives the dough its short, flaky texture before you even add water. The same oil is used to grease each layer while folding and to deep fry the finished pieces.

How to Make Layered Namak ParaHere is the full step-by-step method for this namak para recipe, and you can find the complete recipe card with exact measurements further down this page.

Making the DoughIn a large mixing bowl, combine the maida, kalonji, sesame seeds, ajwain, and salt. Add the six tablespoons of groundnut oil and rub it into the flour with your fingertips until it looks like breadcrumbs and holds its shape when pressed in your palm.

Add the water gradually, about three quarters of a cup in total, and knead into a stiff, smooth dough. Cover and let it rest for twenty to thirty minutes, then divide it into small, equal-sized balls.

Rolling and Layering the Namak ParaRoll one dough ball into a thin circle. Grease the surface lightly with oil, sprinkle a little dry maida over it, then fold the circle in half.

Grease the folded surface again, dust it with a little more maida, and fold once more to build the layers. Press gently with your palm, then prick both sides lightly with a fork to stop the piece from puffing up in the oil.

If you are making a larger batch, roll five to six dough balls at a time and repeat the greasing, dusting, and folding steps on all of them together before you start frying. This way, one batch can fry while the next is being shaped.

Frying the Namak ParaHeat enough groundnut oil for deep frying until moderately hot, then lower the flame to low or medium-low. Slide the prepared pieces into the oil without overcrowding the pan.

Fry slowly, turning occasionally, until every piece is evenly golden and crisp on both sides. Lift them out with a slotted spoon, drain on a wire rack, and let them cool completely before storing.

PrintLayered Namak Para (Bengali-Style Nimki)Crispy, flaky namak para made the Bengali nimki way, greased and folded into layers, flavored with kalonji, sesame, and ajwain.Course SnacksCuisine Bengali, IndianKeyword Bengali-Style Nimki, Layered Namak Para RecipePrep Time 30 minutes minutesCook Time 40 minutes minutesResting time 30 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 40 pieceCalories 62kcalAuthor PujaEquipment Kadai * Mixing Bowl * Parat * Rolling Board * Rolling Pin * Cooking Tools IngredientsFor the Dough 3 cups 375 g maida (all purpose flour) * 1 tbsp kalonji nigella seeds * 1 tbsp white sesame seeds * 1/2 tsp ajwain carom seeds * 1 1/2 tsp salt * 6 tbsp groundnut oil for moyan * About 3/4 cup water or as needed add gradually For Layering 2 to 3 tbsp groundnut oil for greasing * 2 to 3 tbsp maida for sprinkling For Frying Groundnut oil as required InstructionsPrepare the Dough In a large mixing bowl, combine the maida, kalonji, sesame seeds, ajwain and salt. * Add the 6 tbsp groundnut oil and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. When you press a handful of flour in your palm, it should hold its shape. This indicates the moyan is perfect. * Gradually add about 3/4 cup water and knead into a stiff, smooth dough. Do not make the dough soft. * Cover and let the dough rest for 20 to 30 minutes. * Divide the dough into small equal-sized balls. Method 1: Prepare One Namak Para at a Time Roll one dough ball into a thin circle. * Lightly grease the surface with a little groundnut oil. * Sprinkle a little dry maida over it. * Fold the dough in half. * Again, lightly grease the folded surface, sprinkle a little dry maida and fold once more to create the layers. * Gently press it with your palm. * Prick both sides lightly with a fork. * Repeat the same process with the remaining dough balls. * Once you have prepared enough for one batch, fry them together on low to medium-low heat until crisp and golden. Method 2: Prepare Several Pieces Together (Recommended) Roll 5 to 6 dough balls into thin circles. * Lightly grease each rolled circle with oil. * Sprinkle a little dry maida over each one. * Fold each circle in half. * Again, lightly grease each folded piece and sprinkle a little dry maida. * Fold them once more to create the layers. * Gently press each folded piece with your palm. * Prick all the prepared pieces lightly with a fork on both sides. * Fry the prepared batch on low to medium-low heat until crisp and golden. * While one batch is frying, prepare the next batch in the same way. Fry the Namak Para Heat enough groundnut oil for deep frying. * Once the oil is moderately hot, reduce the flame to low to medium-low. * Carefully slide the prepared pieces into the oil without overcrowding the pan. * Fry on low to medium-low heat, turning occasionally, until they are evenly golden brown and crisp from both sides. * Remove using a slotted spoon and drain on a wire rack or paper towel. * Allow to cool completely before storing. NotesUse a stiff dough for crispy and flaky results.Rub the oil well into the flour before adding water. This step is important for achieving flaky layers.Grease lightly and sprinkle only a thin layer of dry flour while layering. Prick gently with a fork to prevent puffing up while frying.Always fry on low to medium-low heat for even, crisp cooking. Let cool completely before storing.Naturally vegan (no dairy or egg). Store in an airtight container at room temperature for 3 to 4 weeks.NutritionCalories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 88mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mgFrequently Asked Questions About Bengali Namak ParaIs namak para the same thing as nimki? They belong to the same family of savory fried snacks, but nimki is specifically the Bengali version, often flavored with kalonji and made using this layering technique. Namak para is the broader, more general name used across North India.

Why did my namak para puff up like a poori while frying?This usually means you skipped pricking the dough with a fork before frying. Trapped air has nowhere to go and pushes the layers apart, so always prick both sides gently before it goes into the oil.

Why is my namak para chewy instead of crisp?Chewy namak para usually comes down to a soft dough or oil that was not hot enough when frying started. Keep the dough stiff and fry on low to medium-low heat so the layers cook all the way through.

Can I make this namak para recipe with whole wheat flour instead of maida?Yes, though the texture will turn out denser and less flaky than the maida version. If you want the classic khasta, layered bite, maida works better here.

Is this namak para recipe vegan?Yes, this recipe uses groundnut oil throughout with no ghee, butter, or dairy, so it is naturally vegan as written.

How long does homemade namak para stay fresh?Stored in an airtight container at room temperature, it stays crisp for three to four weeks. Just make sure every piece is completely cool before you seal the container.

Can I prepare the dough balls ahead of time?You can shape and layer the pieces ahead and keep them covered for a few hours before frying, but frying them fresh gives the best texture. I would not recommend keeping the raw dough itself for more than a day in the fridge.

What is the difference between nimki and kucho nimki?Kucho nimki is a smaller, diced version cut into tiny diamond shapes, while the nimki in this recipe is rolled into full-sized pieces and folded into layers. Both come from the same Bengali snack tradition, just shaped differently.

Can I bake this namak para instead of deep frying it? You can, though the texture will be closer to a cracker than the shatter-crisp bite you get from frying in oil. If you do bake it, brush lightly with oil and keep an eye on the pieces since baking times vary by oven.

Why does my namak para turn soft a few days after frying?This almost always means moisture got into the storage container, either from the pieces not being fully cool or from a humid kitchen. Keep the container in a dry spot away from the stove and reseal it tightly after every use.

What oil is best for frying namak para?Groundnut oil is a good choice since it has a mild flavor and a high smoke point, both of which suit slow frying at low to medium-low heat. Any neutral oil you regularly cook with will work just as well.

Can I add other spices to this namak para recipe?Yes, a pinch of crushed black pepper or cumin seeds works well if you want to lean the flavor more toward a classic namak para instead of the kalonji-forward Bengali style. Keep the total quantity small so it does not overpower the dough.

My Recommended Product:For this recipe, I use the Indus Valley Super Smooth Cast Iron Kadai, the medium 10 inch, 2.5 litre one. It holds heat evenly at lowto medium.

Low flame, which matters a lot for namak para, since the layers need slow, steady heat to cook through without browning too fast on the outside. It comes preseasoned and nonstick, so frying in batches is easy and cleanup afterward takes barely any time.

I like that it is toxin-free with no chemical coating, just cast iron doing what cast iron does best.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

       The Indus Valley Super Smooth Cast Iron Kadai | Medium, 25.4cm/10…     * 🌿 Toxin free cookware: Made from 100% Natural cast iron cookware, this cast iron kadai is a 100% Healthy cookware, food …

💊Enriches food with iron: Adds iron content to your food that helps fight iron deficiency.
😋MAKES FOOD TASTIER: Enhances the quality of your dishes by adding a distinct flavour. Enjoy restaurant-like yummy dishe…

₹1,339 Buy on Amazon You Might Also Want to Try: Kerala Pakkavada Recipe | How to make Pakkavada Crispy Ribbon pakoda recipe is one of the most loved Kerala tea time snacks. Also known as ribbon pakkavada in Kerala, this crispy and crunchy snack is made from rice flour and besan with a perfect blend of spices. Check out this recipe Garlic Pakkavada Recipe Garlic Ribbon Pakkavada is a crispy and flavorful South Indian snack, perfect for tea-time munching or festive occasions. With the bold taste of garlic infused into the classic ribbon murukku batter, this snack is loved across Kerala and Tamil Nadu. Check out this recipe Butter Murukku Recipe Butter Murukku Recipe is a light, crispy, and buttery South Indian snack that’s perfect for tea-time or festivals. Made with rice flour, gram flour, and a touch of butter, it melts in the mouth and is truly addictive. Check out this recipe Ragi Murukku Recipe Ragi Murukku is a crispy and tasty snack made with ragi flour. It’s a perfect choice for a healthy, quick bite that everyone in the family will enjoy. Check out this recipe Chura Bhuja Recipe Chura Bhuja recipe is one of the most popular evening snack recipes of Bihar that is tasty and healthy. Chura Bhuja is a combination of crispy, chivda, fresh seasonal cauliflower, peas, onion, and potato. Check out this recipe Makhana Dry Fruits Namkeen Snack Recipe Makhana Dry Fruits Namkeen Snack Recipe also known as fox nuts and lotus seeds is a healthy snack recipe that can be consumed on fasting during Navratri. Check out this recipe If you liked this Khasta Namak Para Recipe or Nimki and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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This protein ladoo recipe is the one I make on a Sunday and eat all week. It takes roasted sattu, a ready seed and nut mix, and soft dates, no sugar and no jaggery, just pure ghee holding everything together.

It is the kind of sweet you can pack into your child’s tiffin and also eat yourself before a workout, without feeling like you are cheating on either promise.

(step-by-step-recipe-video)

What is This Protein Ladoo Recipe?This protein ladoo recipe combines roasted chana sattu, a store-bought protein-rich seed and nut mix, and mashed dates into a no-sugar, no-jaggery sweet bound only with ghee. It follows the same Bihar tradition behind sattu ladoo, but swaps hand-roasting six different nuts and seeds for a ready mix, so you get the same protein without losing your evening to the kadai.

Sattu itself is roasted gram flour, made by grinding roasted chana. In my kitchen it has always been the thing you reach for when you need real food fast, whether that is a glass of sattu sharbat in the summer or a batch of ladoo for the week ahead.

What makes this version different from the usual dry fruit ladoo you find online is the sattu base. Most protein ladoo recipes lean on almonds, cashews, and oats. This one is built around a grain that Bihar has trusted for generations, with a seed mix doing the extra work.

Regional VariationsSattu is not unique to one kitchen. It travels across Bihar, Jharkhand, eastern Uttar Pradesh, and parts of West Bengal, and each region leans on it differently.

In Bihar, sattu is most famous as the stuffing inside litti, eaten with smoky chokha and a spoon of ghee. It is also the base of sattu paratha, a stuffed flatbread that shows up on breakfast tables through winter.

Across Bihar, UP, and Jharkhand, sattu turns into a cooling summer drink too. A few spoons stirred into cold water with black salt and lemon is what people reach for during a heatwave, long before anyone called it a superfood.

In parts of West Bengal and Odisha, sattu is sometimes cooked into a light porridge, eaten plain or lightly sweetened rather than shaped into anything at all. Ladoo made from sattu, the version this recipe belongs to, sits alongside these as the sweet, portable form of the same grain.

Preparation Tips for the Best Healthy Laddu RecipeI roast the sattu on low heat and stay close to the kadai. It goes from raw-smelling to fragrant in under six minutes, and a few seconds past that point, it turns bitter.

I pulse the seed mix in short bursts, three or four times, not a continuous grind. You want it coarsely broken, not powdered, so the ladoo still has some bite.

Dates need to be soft to mash well. If yours feel dry or leathery, warm them in the ghee for an extra minute before you start mashing.

Add the melted ghee gradually while mixing, a couple of tablespoons at a time. Stop as soon as a small ball holds its shape when you press it in your palm.

If the mixture still crumbles after all the ghee is in, do not add more sattu or seed mix to fix it. Add one more tablespoon of ghee instead, since dryness is almost always a ghee problem, not a ratio problem.

Shape the ladoo while the mixture is still warm. Once it cools completely, it turns stiff and is much harder to bind into a smooth round shape.

Why This Recipe WorksThis protein ladoo recipe works because it stacks two protein sources instead of relying on just one. Chana sattu carries roughly 20 to 22 grams of protein per 100 grams (ICMR Indian Food Composition Tables, 2017), and the seed and nut mix adds close to 27 grams per 100 grams on its own.

The dates do the sweetening, and because they come with fibre, they do not hit your system the way a spoon of sugar or jaggery syrup does. You get roundness in flavour without the sugar crash an hour later.

Using a ready seed and nut mix instead of six separate jars means this recipe takes half the time of my other dry fruit ladoo. That matters more than it sounds, because a recipe you can actually repeat every week is the one that becomes a habit.

There is no sugar, no jaggery, and no syrup stage to get wrong. Ghee is the only thing binding this together, which also means the ghee you choose really shows up in the final taste.

How This Became My Weekly Protein HabitFor a while, I was making a big batch of nut and seed ladoo every couple of weeks, and it was eating up my evenings. Roasting five different seeds separately, then toasting three kinds of nuts on their own, then grinding everything in batches, by the time I got to shaping the ladoo I had already lost an hour.

I picked up a ready seed and nut mix expecting it to feel like a shortcut I would be a little embarrassed about. I thought a homemade batch made from scratch would always taste better.

It did not turn out that way. The mix gave me the same crunch and the same protein, and the whole process from kadai to cooling rack took half the time it used to.

That is really the point of this recipe. It is not built for a festival or a special occasion, it is built to be the one healthy thing I have managed to keep doing every single week, for myself and not just for anyone else in the house.

Some weeks that consistency matters more than any perfectly roasted, from-scratch version ever did.

How to Serve This Ladoo as a Healthy Lunch Box SnackPack Ladoo in your child’s tiffin box alongside a fruit, and you have a no-sugar sweet that still feels like a treat, next to a bowl of curd or a piece of fruit.

They work well before or after a workout, since the combination of sattu and dates gives you steady energy rather than a quick spike. A couple of ladoo with your evening chai also does the job when the 5 pm hunger hits before dinner is ready.

How to Store This High-Protein LadooOnce the ladoo have cooled completely, store them in an airtight container. At room temperature, they stay good for 7 to 10 days.

In the refrigerator, they last up to 3 weeks without losing texture. I do not recommend reheating them, since they are meant to be eaten at room temperature or straight from the fridge, and warming tends to soften the ghee too much.

Pro Tips for Perfect Protein Ladoo RecipeUse a good quality desi ghee. With no sugar or jaggery to mask flavour, the ghee you choose is doing more work than in a regular ladoo, and you will taste the difference.

Judge the sattu by smell, not colour. It should smell distinctly roasted and nutty before you take it off the heat, since colour alone can be misleading on a low flame.

Buy your seed and nut mix fresh, and check the pack date. Seeds that have sat too long can turn slightly bitter and carry that bitterness straight into your ladoo.

Deseed your dates carefully and check each one with your fingers before you start cooking. A missed seed is the kind of mistake you only make once.

If your dates feel dry, do not skip softening them. A stiff date will not mash smoothly no matter how long you cook it in the ghee.

Add ghee two tablespoons at a time once the sattu and date mixture is combined, and stop the moment it binds. Oversized quantities of ghee make the ladoo greasy rather than rich.

Always test-bind a small portion in your palm before shaping the full batch. This tells you in ten seconds whether the mixture needs more ghee.

Roll the ladoo while the mixture is still warm, since it firms up as it cools and becomes harder to shape.

If a ladoo cracks while you are rolling it, the fix is more ghee, not more pressure. Pressing harder only breaks the edges further.

Grease your palms lightly with ghee before shaping each ladoo, so the mixture does not stick to your hands and you get a smoother finish.

Looking for Some More Recipes Like ThisSattu Ladoo Recipe

Alsi Ladoo Recipe

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Til Gud ke Ladoo

Kodo Millet Laddu

Sattoo Laddu Recipe

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Basic Ingredients Used To Make this High Protein LadooRoasted Sattu (Chana Sattu): This is the base of the whole recipe, made from roasted and ground chana. Look for a fresh pack with a strong roasted aroma, since stale sattu smells flat and will not toast well in the kadai.

Tata Sampann Protein 7-in-1 Seed & Nut Mix: This ready mix carries chia, flax, pumpkin, watermelon, sunflower, and sesame seeds along with soya nuts, and it adds close to 27 grams of protein per 100 grams. Pulsing it coarsely instead of grinding it fine keeps some crunch in the final ladoo.

Dates: Seedless dates are what give this recipe its sweetness, so choose ones that feel soft and slightly sticky, not dry or hard. They also bring fibre that slows down how quickly the natural sugar hits your system.

Desi Ghee: Ghee is the only binder in this recipe, so its quality matters more here than in a jaggery-based ladoo. Use a ghee you would happily eat on its own, since there is nothing else to hide behind.

Cardamom Powder: A single teaspoon of cardamom lifts the whole mixture and cuts through the richness of the ghee. Freshly ground cardamom makes a real difference over the pre-ground kind sitting in your spice box for months.

How to Make This Protein Ladoo RecipeThis comes together in under 35 minutes once your ingredients are measured out, and you will find the full recipe card with exact quantities and timings below this post.

Roasting the SattuHeat a heavy-bottomed kadai on low heat. Add the roasted sattu and dry roast it for 5 to 6 minutes, stirring continuously until it turns aromatic, then transfer it to a large mixing bowl.

Preparing the Seed and Nut MixAdd the seed and nut mix to a mixer jar and pulse it 3 to 4 times until coarsely crushed. Add this to the bowl with the roasted sattu, along with the cardamom powder, and mix well.

Cooking the DatesHeat 2 tablespoons of ghee in the same kadai. Add the seedless dates and cook on low heat for 5 to 6 minutes, stirring continuously, then mash them with the back of a spatula until soft and sticky.

Bringing It All Together and ShapingAdd the cooked dates to the bowl with the sattu and seed mix. Add the melted ghee gradually, mixing thoroughly with your hands as you go.

Press a small amount of the mixture in your palm to check the bind. If it holds together, start shaping the ladoo, and if it feels dry, add the remaining ghee one tablespoon at a time until it binds well.

Take about 2 tablespoons of the mixture at a time, press firmly, and roll into a smooth ladoo, greasing your palms with ghee if it helps. Let the ladoo cool completely before storing them in an airtight container.

PrintHigh-Protein Sattu Ladoo (Protein Ladoo Recipe)A high-protein sattu ladoo made with a ready seed and nut mix, soft dates, and pure ghee, with no sugar and no jaggery at all. Ready in about 35 minutes, this batch makes 35 to 40 ladoo that work equally well as a lunch box snack, a pre-workout bite, or a quick fix for evening hunger.Course Snack, sweetsCuisine IndianKeyword protein ladoo recipePrep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutesServings 40 LaddooAuthor PujaEquipment Kadai * Mixing Bowl * Parat Ingredients 4 cups roasted sattu 500 g * 200 gm Tata Sampann Protein 7-in-1 Seed & Nut Mix * 400 gm seedless dates * 10-12 tbsp desi ghee 2 tbsp for cooking dates + 8-10 tbsp for mixing * 1 tsp cardamom powder Instructions Heat a heavy-bottomed kadai on low heat. Add the roasted sattu and dry roast for 5-6 minutes, stirring continuously, until aromatic. Transfer to a large mixing bowl. * Add the Tata Sampann Protein 7-in-1 Seed & Nut Mix to a mixer jar and pulse 3-4 times until coarsely crushed. Add to the bowl with the sattu. * Add the cardamom powder to the bowl and mix well. * Heat 2 tbsp ghee in the same kadai. Add the seedless dates and cook on low heat for 5-6 minutes, stirring continuously. * Mash the dates with the back of a spatula until soft and sticky. * Add the cooked dates to the bowl with the sattu and seed mix. * Add the melted ghee gradually (start with 8 tbsp), mixing thoroughly with your hands. * Press a small amount of the mixture in your palm to check the bind. If it feels dry, add the remaining 2 tbsp ghee, one tablespoon at a time, until it binds well. * Take about 2 tablespoons of the mixture, press firmly, and roll into a smooth ladoo. Grease your palms with ghee if needed. * Let the ladoo cool completely before storing. NotesRoast sattu on low heat only; a few seconds too long turns it bitter.Judge doneness by smell, not colour.Pulse the seed mix coarsely, not into a powder, to keep some crunch in the final ladoo.If dates feel dry or hard, warm them briefly in the ghee before mashing so they soften properly.Dryness in the final mixture is almost always a ghee problem.Add ghee one tablespoon at a time rather than adding more sattu or seed mix.Shape the ladoo while the mixture is still warm; it firms up and becomes harder to shape once fully cooled.Vegan substitution: replace ghee with melted coconut oil (changes flavour noticeably).Gluten-free as long as the sattu used is chana-based, not wheat-based.Frequently Asked Questions About This Protein Ladoo RecipeHow much protein is in one sattu protein ladoo?*Based on the protein content of sattu and the seed mix used here, each ladoo works out to roughly 4 to 5 grams of protein. That is on top of whatever protein you are already getting from the rest of your meal.

Can I make this protein ladoo recipe with jaggery instead of dates?Yes, though it changes the character of the recipe entirely. If you want a jaggery version, my Sattoo Laddu Recipe is built specifically around that method.

Is this good for weight gain or weight loss?It depends on your portion and the rest of your day. Ghee and dates are calorie-dense, so one or two ladoo fit well into a weight-maintenance or weight-gain routine, while anyone watching calories closely should treat it as an occasional protein snack rather than a daily habit.

Can I use a different seed and nut mix instead of Tata Sampann? Yes, any roasted seed and nut mix with a similar protein content will work. Just pulse it coarsely the same way, and check that the total quantity stays close to 200 grams so the mixture still binds properly.

Is besan ladoo the same as this protein ladoo?No. Besan ladoo is made from raw gram flour cooked in ghee until it changes colour, while this recipe uses sattu, which is already roasted, so the cooking time and texture are both different.

Can I eat one ladoo daily?One a day is a reasonable amount for most people, since it adds protein and fibre without being excessive. If you are managing a specific health condition, it is worth checking with your doctor first.

Is this recipe gluten-free?Yes, as long as your sattu is made from chana and not wheat, since chana-based sattu is naturally gluten-free. Always check the pack if you are cooking for someone with a gluten intolerance.

Can I make this vegan?You can replace the ghee with melted coconut oil, though the flavour will be noticeably different since ghee is central to this recipe’s taste. The texture should still bind in a similar way.

Can I add makhana to this recipe?Yes, roasted and coarsely crushed makhana can be added along with the seed mix for extra crunch. Add it in small batches so the overall mixture does not turn too dry to bind.

Why did my ladoo not bind together?This almost always means the mixture needed more ghee. Add one tablespoon at a time, mixing well after each addition, until a small test portion holds its shape in your palm.

Is this a good lunch box snack for kids?Yes, it is one of the reasons I started making this recipe regularly. It travels well, does not need refrigeration for a few hours, and gives kids protein and natural sweetness without any added sugar.

How long do these ladoo stay fresh?They stay fresh for 7 to 10 days at room temperature in an airtight container, and up to 3 weeks if you keep them in the refrigerator.

My Recommended Product:I make this recipe in my BERGNER Argent Triply Kadai, and it genuinely makes a difference here. The even heat means the sattu roasts to that nutty aroma without one patch of the pan running hotter and turning bitter first, and the dates cook down smoothly instead of catching in one spot.

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₹3,679 Buy on Amazon You Might Also Want to Try: Raw Mango Sattu Drink This Raw Mango Sattu Drink is a refreshing and healthy choice for summer. It blends the sour taste of raw mango with nutritious sattu flour, spices, and a bit of citrus. It’s easy to make, perfect for hot days, and everyone will enjoy it. Check out this recipe Sattu Sharbat Recipe Sattu Sharbat is one of the most popular, traditional healthy Summer Drink from Bihar, made usually with roasted black chickpeas(kala chana) flour. Kala Chana Sattu is high in fibre and protein. Sattu Sharbat helps keep the body hydrated and it also helps in avoiding sunstrokes. Check out this recipe Sattu Ka Paratha Sattu ka Paratha is made with roasted Chana dal. It’s an easy to make recipe and can be served along with sweet and salty tomato chutney, baingan ka bharta or can also be eaten with any kind of pickle as well. Check out this recipe Litti Chokha Recipe Litti is an authentic ghee dunked wheat balls, stuffed with sattu and some Indian spices and then it is served along with chokha. Check out this recipeIf you liked this Date and Nut Ladoo Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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This pudina pulao recipe is a quick, one-pot mint rice made in the pressure cooker with fresh paneer, vegetables, and a freshly ground mint-coriander paste.

It comes together in under 30 minutes of active cooking, makes a complete meal on its own, and works beautifully as a lunch box recipe for both kids and adults. Serve it with a cold raita for lunch or pair it with papad and pickle for a light dinner.

If you have a big bunch of fresh pudina sitting in the fridge and a block of paneer to use up, this is the recipe to make. Saute the whole spices and onion first, add the tomato, then stir in the mint paste and vegetables and cook it all together in the pressure cooker.

The basmati rice then cooks directly in that base, soaking up all the colour and flavour as it goes. One whistles, thirty minutes of resting, and you have a fragrant, bright green pulao that smells like a proper home-cooked meal.

This mint pulao recipe is different from my Coconut Mint Rice – no coconut, no tamarind, and no separate pan for the rice. The base is simpler, the method is faster, and the addition of paneer, carrot, beans, and sweet corn means you do not need a side dish to make this a full meal. (Step-by-step-recipe-video)

What is Pudina Pulao?Pudina pulao is a fragrant Indian rice dish made by cooking basmati rice in a base of freshly ground mint leaves, coriander, onion, and spices. Pudina means mint in Hindi, and this dish turns up in home kitchens across the country as a quick weekday lunch or a reliable lunch box recipe.

Unlike biryani, which layers rice and curry separately, pulao cooks the rice directly in the spiced base inside one pot. No separate cooking, no layering, no fuss. The rice absorbs the paste and the spices as it cooks, and every grain ends up coloured and flavoured all the way through.

This version uses a pressure cooker, which cuts the cooking time right down. One whistles and thirty minutes of resting time, and the rice comes out perfectly cooked, each grain separate, soaked through with the green of the mint paste.

Regional Variations of Pudina PulaoPudina pulao appears across Indian home cooking in slightly different forms depending on where you are. In South Indian kitchens, the mint paste often includes coconut and tamarind, giving the rice a tangier, richer base – that version is what I make in my Coconut Mint Rice.

In North Indian and Mughlai-influenced cooking, the pulao leans on whole spices and a cleaner herb base, closer to the version in this recipe.

Pulao as a cooking method has roots in Persian and Mughal traditions that spread across the subcontinent and adapted to local ingredients over centuries. The technique of cooking rice in a spiced base – absorbing the stock or paste as it cooks – became a staple of Indian home kitchens in its own right.

This recipe sits in the North Indian style: no coconut, whole spices bloomed in ghee, and a clean mint-coriander paste that lets the herb flavour come through without being masked by souring agents.

The paneer and vegetables make it more filling than most pulao versions you will find, which is what makes it work so well as a lunch box recipe.

Preparation Tips for the Perfect Pudina PulaoSoak the rice for at least 30 minutes before you start. Soaked basmati rice cooks evenly in the pressure cooker and gives you separate, fluffy grains.

Without soaking, the outside cooks faster than the inside and you get an uneven texture. I soak mine for 45 minutes when I have the time.

Grind the mint paste as smooth as you can get it. If the paste is coarse, the colour will be uneven and the raw onion flavour will not cook out properly during sauteing. Add a tablespoon of water to help the blender along if needed, but not more than that, too much water makes the paste loose and it will not saute well.

Roast the cashews separately in a small pan with ghee and a pinch of Kashmiri chilli.

This takes barely two minutes but makes a real difference. The cashews turn golden and fragrant, and the light coating of chilli gives them a gentle warmth that balances the freshness of the mint in the finished dish.

Why This Pudina Pulao Recipe WorksMost mint pulao recipes are just rice and herbs. What makes this version different is the combination of paneer, sweet corn, carrot, and beans cooked right into the pot. Protein, vegetables, and rice in one go, no side dish needed unless you want one.

The mint and coriander paste does the heavy lifting here. Because you grind the herbs with onion and green chilli into a smooth paste, the flavour goes into every grain of rice rather than sitting on the surface. The whole spices like star anise, cloves, cardamom, cinnamon, and bay leaf, bloom in the oil first and give the base a warm, layered depth that you would not get from ground spice powder.

The cashews roasted in ghee with Kashmiri chilli at the end are not just garnish.

They add crunch and a gentle warmth that cuts through the freshness of the mint. In my kitchen, those cashews vanish before the pulao even reaches the table.

How This Pudina Pulao Came TogetherOne weekday morning I had a large bunch of pudina that needed to be used, and a block of paneer left from the evening before. Lunch boxes needed to go out within the hour and I did not have time to make a separate sabzi and rice.

I had made the coconut version many times before, but that morning I did not want to grate coconut or deal with tamarind. I just needed something fast.

So I ground the mint with coriander, onion, and green chilli, added it to the pressure cooker with the vegetables and paneer, put the rice in, and took one whistles. Thirty minutes later when I opened the lid, the kitchen smelled like a good dhaba at lunchtime. The kids came home that afternoon and asked if there was more left.

That is how this recipe stayed. It is the weekday version of mint pulao, quicker, simpler, and just as satisfying.

Serving Suggestions for This Pudina Pulao RecipePudina pulao works as a complete meal on its own because the paneer and vegetables are already in it.

But a cold raita alongside is the natural pairing. Boondi raita or simple cucumber raita or onion raita cuts through the warmth of the whole spices and cools the palate.

For the lunch box, pack it with a small container of plain curd and boondi and a pinch of salt. It travels well and tastes good at room temperature.

For dinner, a side of crispy papad and a pickle is all it needs.

If you are making it for a small gathering, double the recipe, the pressure cooker method scales easily, and this is the kind of dish that people quietly go back for a second helping of before you even notice.

How to Store Leftover Pudina PulaoThis pulao keeps in the fridge for up to 2 days in an airtight container. The colour will deepen slightly as it sits overnight, which is normal.

To reheat, add a tablespoon of water to the container, cover with a damp cloth or lid, and microwave in 90-second intervals, stirring between each one. Or reheat in a pan on the lowest heat with the lid on, checking every couple of minutes.

Do not freeze this pulao. The paneer turns rubbery after freezing and the basmati grains lose their texture when thawed.

Pro Tips for Perfect Pudina PulaoThe water ratio matters more in a pressure cooker than in an open pot. Because the rice has been soaked, it needs less water. Stick to 1½ cups of water for 1 cup of soaked rice but if you want little mushy texture use 2 cups of water.

If your pulao comes out wet or mushy, the two most likely causes are too much water or opening the lid before the full 30 minutes are up. The pressure inside the cooker is still doing work after you turn off the heat. Releasing it too early lets the steam escape and the rice loses its structure.

Adjust the chilli to the people eating it. Two green chillies give a medium heat. For children’s lunch boxes, one chilli or none at all works fine, add a pinch of white pepper to the paste instead for a milder warmth.

If the mint paste has gone darker by the time you add it to the pot, that is normal. Fresh mint oxidises quickly once ground. It does not affect the flavour, only the colour before cooking.

Looking for Some More Recipes Like ThisCoconut Rice Recipe

Toovar Dal Rice Recipe

Curd Rice Recipe

Lemon Rice Recipe

Mango Rice Recipe

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Basic Ingredients Used in This Pudina Pulao RecipeFresh mint leaves or pudina (1½ cups): The star of the recipe. Pudina is what gives the pulao its colour, fragrance, and that clean, cooling taste. Use fresh leaves only, dried mint will not work here. Pick leaves that are bright green and crisp, not wilted or yellowing.

Fresh coriander leaves (1 cup): Goes into the paste along with the mint. Coriander balances the sharpness of the mint and gives the paste more body and depth. Without it, the paste can taste a little thin.

Onion (1, for the paste): Adds a mild sweetness and helps the paste cook out evenly when you saute it. Grinding the onion into the paste means it caramelises into the base rather than sitting in chunks.

Green chillies (2): Goes into the paste and gives the pulao its heat. Two chillies give a medium spice level. Adjust to one or none if you are making this for children.

Oil and ghee (1 tbsp each): Using both together gives you the flavour of ghee without the risk of burning. The ghee adds richness and a nutty aroma to the whole spices as they bloom; the oil stabilises the heat.

Whole spices like cumin seeds, star anise, cloves, cardamom, cinnamon, bay leaf: These are not background players. Each one contributes a layer to the base. The cumin gives earthiness, the cardamom and cinnamon add warmth, the cloves and star anise give depth. Bloom them properly in the oil and ghee before adding the onion, that is where most of the flavour is built.

Ginger garlic paste (1 tbsp): Adds the savouriness that ties the whole masala base together. Saute it until the raw smell disappears completely before moving on. Undercooked ginger garlic paste leaves a sharp, unpleasant aftertaste in the finished pulao.

Tomato (1, sliced): Breaks down into the base and gives it a slight acidity that balances the richness of the ghee and paneer. Do not skip it, even if you only have a small one.

Paneer (100g, cubed): Makes this a complete, protein-rich meal without needing any side dish. Use fresh paneer if you can, it stays soft and absorbs the flavour of the masala better than older, drier paneer.

Vegetables – carrot, French beans, sweet corn: These three together give texture, colour, and nutrition to the pulao. Cut the carrot and beans small so they cook through in the same time as the rice. The sweet corn adds a mild sweetness that works well against the herby base.

Basmati rice (1 cup, soaked 30 to 60 minutes): Basmati is the right rice for this because the long grains stay separate after pressure cooking and carry the colour of the mint paste well. Soaking is important – it reduces cooking time and gives you fluffy, non-sticky grains.

Water (1½ cups): The right ratio for soaked basmati in a pressure cooker. More water than this and the pulao turns mushy. If you have not soaked the rice, increase to 1¾ cups to 2 cups.

Cashews roasted in ghee with Kashmiri chilli powder: The finishing touch that makes this pulao feel like a proper restaurant-style dish at home. The ghee toasts the cashews golden and the Kashmiri chilli gives them a gentle warmth and a deep red colour without too much heat.

How to Make Pudina Pulao Recipe in Pressure CookerMaking the Mint PasteAdd the mint leaves, coriander leaves, onion, and green chillies to a blender. Grind into a smooth paste. Add a small splash of water if needed to help it move. Set aside.

Tempering the Whole SpicesHeat the oil and ghee together in the pressure cooker on medium heat. Add the cumin seeds and let them splutter, about 20 to 30 seconds. Add the star anise, cloves, cardamom, cinnamon, and bay leaf. Stir for about 30 seconds until the spices smell fragrant and have opened up in the oil.

Building the BaseAdd the sliced onion and saute on medium heat until it turns light golden, about 5 to 6 minutes. Do not hurry this step – the onion is where the base sweetness of the pulao comes from. Add the ginger garlic paste and saute until the raw smell goes away.

Cooking the VegetablesAdd the sliced tomato and saute on medium heat until it softens and breaks down into the base, about 3 minutes. Add the paneer cubes, carrot, sweet corn, and beans. Saute for a minute, just enough to coat everything in the masala.

Adding the Mint PasteAdd the ground mint paste and salt to the cooker. Stir well to bring everything together. Turn the heat to high and saute for 2 to 3 minutes. This cooks the raw herb flavour out of the paste and deepens the colour from a bright green to a deeper, richer shade.

Adding the Rice and WaterDrain the soaked basmati rice and add it to the cooker. Stir gently – basmati grains break easily and you want them to stay whole. Pour in the 1½ cups of water. Give the whole thing one good stir to make sure nothing is sticking at the bottom.

Pressure CookingClose the lid. Cook on medium heat for 1 whistles, then turn off the heat completely. Do not open the lid. Leave the cooker to sit and rest for 30 minutes. The rice keeps cooking in the residual steam during this time and finishes cooking through without going mushy.

Opening and GarnishingAfter 30 minutes, open the lid carefully. The pulao should be fluffy with a deep green colour all through. Let it sit for a couple of minutes before you serve. Top with the ghee-roasted cashews just before serving so they stay crunchy.

PrintPudina Pulao RecipeA quick, fragrant mint pulao made in the pressure cooker with fresh paneer, mixed vegetables, and a freshly ground mint-coriander paste. No coconut, no separate pan, just one pot, two whistles, and a complete meal that works for lunch box, lunch, or a light dinner.Course dinner, lunch, Main CourseCuisine IndianKeyword Pudina pulao recipePrep Time 15 minutes minutesCook Time 25 minutes minutesResting Time 30 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 4 peopleCalories 562kcalAuthor PujaEquipment Pressure Cooker * Mixer Grinder * Chopping Board * Knives * Cooking Tools IngredientsIngredients to Grind 1½ cups fresh mint leaves * 1 cup coriander leaves * 1 onion * 2 green chillies For the Pulao 1 tbsp oil * 1 tbsp ghee * ½ tsp cumin seeds * 1 star anise * 2 cloves * 2 to 3 cardamom pods * 1 piece cinnamon * 1 bay leaf * 1 large onion sliced * 1 tbsp ginger garlic paste * 1 tomato sliced * 100 g paneer cubed * 1 carrot diced * 10 French beans chopped * ½ cup sweet corn * 1 tsp salt or to taste * 1 Lemon * 1 cup basmati rice soaked 30 to 60 minutes * 1½ cups water add half cup extra if you want little more mushy type texture For Garnish Cashews roasted in ghee with Kashmiri chilli powder Instructions Grind mint, coriander, onion, and green chilli into a smooth paste. Set aside. * Heat oil and ghee in pressure cooker. Add cumin seeds, let splutter. Add star anise, cloves, cardamom, cinnamon, bay leaf. Stir 30 seconds. * Add sliced onion, saute until light golden. Add ginger garlic paste, saute until raw smell goes. * Add tomato, saute until soft. Add paneer, carrot, corn, and beans. Saute one minute. * Add mint paste and salt. Saute on high heat for 2 to 3 minutes. * Add drained rice, stir gently. Add water, mix well. * Add lemon juice. * Close lid, cook on medium heat for 1 whistles. Turn off heat, rest 30 minutes without opening. * Open lid, fluff gently. Garnish with roasted cashews and serve. Notes Soak the basmati rice for at least 30 minutes before you start. Soaked rice cooks more evenly in the pressure cooker and gives you separate, fluffy grains. * Grind the mint paste as smooth as you can. A coarse paste will not saute evenly and the raw onion flavour will not cook out properly. Add a tablespoon of water to help the blender, but no more. * Use 1½ cups of water for 1 cup of soaked rice. You can use 2 cup of water also. * Do not open the lid before the full 30 minutes resting time is up. The pressure inside continues cooking the rice after you turn off the heat. Opening it early makes the rice mushy. * For children’s lunch boxes, use one green chilli or none. Add a pinch of white pepper to the paste instead for a milder warmth. * If the mint paste looks darker by the time you add it to the pot, that is normal. Fresh mint oxidises quickly after grinding. It does not affect the flavour. * Do not freeze this pulao. The paneer turns rubbery after freezing and the basmati loses its texture when thawed. It keeps well in the fridge for up to 2 days. * Roast the cashews in ghee with a pinch of Kashmiri chilli just before serving. It takes two minutes and makes a noticeable difference to the finished dish. NutritionCalories: 562kcal | Carbohydrates: 89g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 817mg | Potassium: 3125mg | Fiber: 13g | Sugar: 11g | Vitamin A: 7142IU | Vitamin C: 370mg | Calcium: 965mg | Iron: 27mgFrequently Asked Questions About Pudina Pulao RecipeWhat is pudina pulao made of?Pudina pulao is made with basmati rice, a freshly ground paste of mint leaves and coriander, whole spices, onion, ginger garlic paste, and vegetables. This version also includes paneer cubes for protein. It is a complete one-pot meal as it is.

Can I make mint pulao recipe in a pressure cooker?Yes, and the pressure cooker is one of the best methods for it. One whistles on medium heat, followed by 30 minutes of resting with the lid closed, gives fluffy, perfectly cooked rice every time.

How much water do I use for pudina pulao in a pressure cooker?For 1 cup of basmati rice soaked for 30 minutes, use 1½ cups of water. If you have not soaked the rice, increase the water to 1¾ cups. You can also add 2 cups of water if you want to have mushy type pulao.

Why does my mint pulao turn sticky or clumped?Too much water is the most common reason. The second is opening the lid before the 30 minutes of resting time are done. Always wait the full time before lifting the lid, the steam is still finishing the rice.

Is pudina pulao good for a lunch box?It is one of the best lunch box recipes because it holds its texture at room temperature, packs well without getting soggy, and is filling on its own. A small container of curd alongside is enough.

Can I make paneer pudina pulao without a pressure cooker?Yes. Use a heavy-bottomed pot with a tight-fitting lid. After adding the rice and water, bring it to a boil, then lower the heat to the minimum, cover tightly, and cook for 15 to 18 minutes. Rest for 10 minutes with the lid on before opening.

What can I serve with mint pulao?Raita is the most natural pairing. boondi raita onion raita or cucumber raita both work well. Plain curd, papad, and pickle are also good options. The pulao is filling enough on its own for a lunch box.

My Recommended ProductA good pressure cooker makes a real difference to recipes like this one.

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If you are looking for a reliable pressure cooker that handles both sauteing and pressure cooking well, the Bergner range is worth considering.

You can check out my recommended one down below

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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₹4,909 Buy on Amazon You Might Also Want to Try Bisi Bele Bhaat Recipe Bisi bele bhaat recipe is a popular South Indian dish made with rice, toor dal, vegetables, tamarind, jaggery, and homemade masala. Check out this recipe Sambar Sadam Recipe | Easy One Pot Sambar Rice Sambar sadam, also called sambar rice, is rice and toor dal cooked together with vegetables and sambar spices until they come together into one soft, fragrant, deeply satisfying pot. This one pot sambar sadam recipe is made in a pressure cooker, comes together in under 30 minutes, and works beautifully for lunch, dinner, or a lunchbox meal. Check out this recipe Rasam Rice Recipe Rasam rice recipe is a simple one pot South Indian comfort food made by cooking rice and toor dal together with tamarind, spices, and rasam powder. This pressure cooker recipe is quick, easy to make, and perfect for everyday meals when you want something light, flavorful, and satisfying. Check out this recipe Ghee Rice Recipe This ghee rice recipe is made in a pressure cooker with basmati rice, desi ghee, whole spices, and topped with roasted cashews and raisins. Ready in under an hour. Check out this recipe Tomato rice recipe Tomato rice recipe made in pressure cooker using simple ingredients. Learn how to make easy one pot tomato rice that is quick, flavorful, and perfect for everyday meals. Check out this recipeIf you liked this Pudina Pulao Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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A good nankhatai recipe should give you a cookie that crumbles the moment your teeth touch it, tastes of ghee and cardamom, and disappears from the tin before anyone admits how many they had.

This version is eggless, built from simple pantry staples like maida, besan, and sooji, and gives you that classic khasta texture, just like the nankhatai biscuit you would pick up from a good bakery, without any special equipment.

It works just as well on a Diwali sweet tray as it does with your evening cup of chai. (step-by-step-recipe-video-below)

What is Nankhatai?Nankhatai is a traditional Indian shortbread cookie made from flour, sugar, and ghee, flavoured with cardamom and finished with a scatter of nuts on top. It has an eggless, crumbly texture that sits between a biscuit and a cookie, closer in spirit to shortbread than to a Western butter cookie.

The name comes from Persian and Afghan roots, nan meaning bread and khatai referring to a style of biscuit.

The cookie is believed to have developed in Surat in the sixteenth century, when Dutch traders introduced a European biscuit called koekje, and a local Parsi baker reworked the recipe, dropping the egg and alcohol-based ingredients in favour of ghee, flour, and cardamom, which is roughly the nankhatai recipe still baked today.

What sets nankhatai apart from a regular cookie is the ghee. It gives the dough a short, sandy crumb that no butter substitute quite matches, and it is the reason this eggless nankhatai recipe still tastes rich without any dairy butter at all.

Regional Variations of NankhataiNankhatai has travelled well beyond Surat, and almost every region that bakes it has added its own small twist.

In Gujarat, especially around Surat, the version stays closest to the original Parsi bakery recipe. It is plain, maida-based, and flavoured only with cardamom, letting the ghee do most of the talking.

Across Punjab and North India, halwai shops sell a nankhatai biscuit with semolina worked into the dough for extra crunch, usually topped with a whole pistachio pressed into the centre.

In Pakistan, the same cookie is often called naan khatai and leans a little heavier on butter than ghee. It tends to be thinner, crisper, and a permanent fixture on tea trolleys in Lahore and Karachi.

Some home cooks swap the maida for atta, which gives a denser, nuttier bite that holds up well for everyday snacking rather than festival trays. There is also a badam-pista bakery version, where ground almonds are folded into the dough itself instead of just scattered on top, popular with sweet shops around Diwali.

The information shared here is based on my own research across food blogs, recipe sites, and publicly available sources. If something reads differently from what you know, I would love to hear from you in the comments.:)

Preparation Tips for the Perfect Nankhatai BiscuitBefore you start, a few things make the real difference between a good batch and a great one.

Keep your ghee semi-solid, not melted and not fridge-hard straight from cold storage. If it has turned runny sitting on the counter, give it ten minutes in the fridge before you begin.

Whisk the ghee and sugar until the mixture turns pale and fluffy, not just combined. Rushing this step is the most common reason nankhatai turn out dense instead of light.

Do not add water or milk to bring the dough together, even if it feels dry at first. A spoon of extra ghee fixes a dry dough, while water changes the texture completely and takes away the khasta crumb you are baking this recipe for.

If your last batch spread too much in the oven, chill the shaped balls for fifteen minutes before baking. Cold fat holds its shape longer once it hits the heat.

Sieve the dry ingredients at least once, twice if you have the patience. A lump of besan is easy to miss now and unpleasant to bite into later.

Space the balls out generously on the tray. Nankhatai spread more than they look like they will, and crowded cookies bake unevenly.

Resist the urge to overbake. The cookies firm up fully as they cool, so pull them out while the tops still look pale and slightly soft in the centre.

Why This Nankhatai Recipe WorksThis recipe works because of a few details that are easy to skip and hard to undo once you have. So it is important to understand the minor details.

The ratio of ghee to sugar to flour keeps the dough rich enough to stay short and crumbly instead of turning tough. Too little ghee and you get a biscuit that fights back instead of melting.

Using maida, besan, and sooji together, rather than plain flour alone, is what gives this version its layered khasta texture, smooth from the maida, faintly nutty from the besan, and gritty-crisp from the sooji.

There is no water or milk anywhere in the dough. That absence is what keeps the bake dry and light instead of chewy.

The spicing stays to a single note, just cardamom, so nothing competes with the taste of ghee, which is really the whole point of a good nankhatai recipe.

Why I Finally Started Making Nankhatai at HomeI had been hearing about nankhatai everywhere for months before I finally made a batch myself. Every time chai came up in conversation, someone mentioned it, and I kept telling myself I would get around to trying it soon.

Until now, nankhatai was always something I picked up from the market, a packet grabbed on the way home without much thought. I never really looked at what went into it beyond the ingredients printed in small type on the back.

What finally pushed me to bake this nankhatai recipe at home was simple. I wanted to know exactly what was going into something I was eating regularly, made with ingredients I trust and understand.

Once I made my first batch with ghee, sooji, and cardamom I already had in the kitchen, I realised how little reason I had to keep buying it from outside. It tastes just as good, and I know exactly what is in every bite.

Serving Suggestions for This Eggless Nankhatai RecipeNankhatai was made for chai. A strong, milky cup pulls out the cardamom in a way plain water never will.

It also holds its own on a Diwali or Holi mithai platter, sitting comfortably next to ladoo and barfi without feeling out of place.

For a quieter afternoon, a couple of these with filter coffee work just as well. The bitterness of the coffee balances the sweetness nicely.

Pack a few in a small tin as a gift, or drop them into a lunchbox. They travel well and do not turn soft the way cream-filled biscuits do.

How to Store Leftover Nankhatai RecipeStore cooled nankhatai in an airtight container at room temperature. They stay fresh and crisp for about two weeks.

Make sure they are completely cool before sealing the container. Any leftover warmth traps moisture inside and softens the texture within a day.

If your kitchen runs humid, keep the tin somewhere dry and away from the stove. Should they soften anyway, a few minutes back in a warm oven brings the crunch back.

Pro Tips for Perfect NankhataiUse powdered sugar rather than granulated. It dissolves fully into the ghee and helps the dough hold its shape instead of spreading thin.

Check that your baking powder is fresh. Baking powder loses its strength over time, and an old batch gives you flat, dense cookies no matter how well you creamed the ghee.

Bring the dough together with a light hand, almost like folding rather than kneading. Overworking it develops the flour and takes away the short, crumbly bite you want.

Press the pistachio and almond pieces gently into the dough instead of just sprinkling them on top. This way they stay stuck to the cookie, instead of falling off once it cools.

Bake on the middle rack of the oven. The top and bottom heat evenly there, so you get consistent colour on all the cookies in one batch.

Let the tray sit untouched for a good ten minutes after baking. Nankhatai are fragile straight out of the oven and can crack apart if you try to lift them too soon.

If you prefer a firmer bite, closer to the nankhatai biscuit you would find at a bakery, add an extra minute or two to the bake time. For a softer, more melt-in-the-mouth cookie, pull them out right as the edges turn pale gold.

Doubling the recipe works well, but bake in batches rather than crowding two trays into the oven at once. Even heat matters more than saving time here.

Line your storage tin with parchment before adding the cooled cookies. It keeps them from picking up moisture from the base of the container.

Looking for Some More Recipes Like ThisJeera Biscuits Recipe

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Basic Ingredients Used in This Nankhatai RecipeGhee (1/2 cup): The base of the whole recipe and the reason nankhatai tastes the way it does. Use it at room temperature, semi-solid rather than melted, so it creams properly with the sugar.

Powdered sugar (3/4 cup): Sieve it before use to avoid lumps in the finished dough. Powdered sugar also absorbs moisture better than granulated sugar, which keeps the bake from spreading too much.

All-purpose flour or maida (1 cup): Gives the cookie its main structure. Sieve it along with the other dry ingredients to keep the dough smooth.

Gram flour or besan (2 tbsp): Adds a faint nuttiness and helps build the short, crumbly texture that makes this an eggless nankhatai recipe worth repeating. Do not skip it even though the quantity looks small.

Semolina or sooji (2 tbsp): The ingredient responsible for that light, gritty crunch inside an otherwise soft cookie. It is what separates a good nankhatai biscuit from a plain shortbread, giving it that khasta bite in the centre.

Baking powder (1/2 tsp): Gives the cookies just enough lift so they are not dense. Check that yours is fresh before you start.

Salt (2 pinches): A small amount that balances the sugar and rounds out the flavour. Do not leave it out just because the recipe is sweet.

Cardamom powder (1/2 tsp): The only spice in the recipe, and it carries the whole flavour. Freshly ground cardamom makes a noticeable difference over the pre-ground kind that has been sitting in your spice box for months.

Pistachios and almonds: Used whole or roughly chopped as a garnish pressed onto each cookie before baking. They add colour, a light crunch, and a slightly festive look for gifting or serving on a platter.

How to Make NankhataiHere is the full step-by-step method for this nankhatai recipe, and you can find the complete recipe card with exact measurements further down this page.

Creaming the Ghee and SugarTake the ghee in a mixing bowl at room temperature, semi-solid rather than melted. Sieve the powdered sugar directly into the bowl.

Whisk the two together using a whisk, fork, or hand blender until the mixture turns light, fluffy, and noticeably paler in colour. This takes about five minutes of steady whisking, and it is worth the effort.

Making the DoughPlace a sieve over the bowl and add the flour, besan, semolina, and baking powder together. Sieve them straight into the creamed ghee and sugar to remove any lumps.

Add the salt and cardamom powder. Gently bring everything together into a semi-soft dough, using a light hand rather than kneading it like bread dough.

If the dough feels dry, mix in a little extra ghee rather than any water or milk. The dough should hold together when pressed but should not feel sticky.

Shaping and GarnishingGrease a baking tray with a little ghee or line it with butter paper. Take small portions of dough and roll them into smooth, medium-sized balls between your palms.

Place the balls on the tray with enough space between them, since they spread slightly while baking. Press the top of each one lightly, then press a few chopped pistachios and almonds into the centre.

BakingPreheat your oven to 180°C (350°F) for about ten minutes before baking. Bake the nankhatai on the middle rack for fifteen to eighteen minutes, until the tops look pale gold and small cracks start to appear on the surface.

Leave the tray untouched for ten minutes once it comes out of the oven. The cookies are soft and fragile while warm, and they firm up completely as they cool.

PrintNanKhatai RecipeA classic nankhatai recipe made with ghee, semolina, and cardamom, giving you that soft, khasta crumb in every bite. Naturally eggless and ready in about 35 minutes, these little cookies are perfect with a cup of chai or on a festive mithai tray.Course SnacksCuisine IndianKeyword Nankhatai, Nankhatai recipePrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 22 CookiesCalories 1763kcalAuthor PujaEquipment otg * Mixing Bowl * Baking Tray * Whisker * Spatula Ingredients 1/2 cup Clarified Butter Ghee * 3/4 cup Sugar Powder * 1 cup All Purpose Flour Maida * 2 tbsp Gram Flour Besan * 2 tbsp Semolina Sooji * 1/2 tsp Baking Powder * 2 pinches Salt * 1/2 tsp Cardamom Powder Elaichi Powder Instructions In a mixing bowl, take the semi-solid ghee at room temperature. * Sieve the powdered sugar and add it to the ghee. * Whisk well until the mixture becomes light, fluffy, creamy, and pale in color. You can use a whisk, fork, or electric hand blender. Continue whisking for about 5 minutes. * Place a sieve over the bowl. Add all-purpose flour, gram flour, semolina, and baking powder. Sieve them together to remove any lumps. * Add salt and cardamom powder. Salt helps balance the sweetness and enhances the overall flavor. * Gently mix everything to form a semi-soft dough. Do not overwork the dough. * If the dough feels dry, add a little more ghee. Do not add water or milk. * Grease a baking tray with ghee or line it with butter paper. * Take small portions of the dough and shape them into medium-sized balls. * Place the balls on the prepared tray and lightly press the top of each one. * Keep some distance between the nankhatai while arranging them on the tray, as they will spread slightly during baking. * Garnish with chopped pistachios and almonds. * Preheat the oven at 180°C for 10 minutes. * Place the tray in the preheated oven and bake at 180°C for 15 minutes or until the nankhatai are lightly golden. * Remove from the oven and allow them to cool completely before serving or storing. NotesGhee consistency matters most. If it is too soft or melted, chill it for 10 minutes before creaming.Do not skip the cooling time. Nankhatai are fragile when warm and firm up fully only once cooled.Store in an airtight container at room temperature for up to 2 weeks. Unbaked, shaped dough balls can be frozen for up to 3 months.Bake straight from frozen, adding 2 to 3 extra minutes. For a firmer, bakery-style bite, bake 1 to 2 minutes longer.For a softer, melt-in-the-mouth cookie, pull them out as soon as the edges turn pale gold.NutritionCalories: 1763kcal | Carbohydrates: 217g | Protein: 20g | Fat: 92g | Saturated Fat: 56g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 230mg | Sodium: 793mg | Potassium: 531mg | Fiber: 6g | Sugar: 90g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 8mgFrequently Asked Questions about Nankhatai:Why is my nankhatai hard instead of crumbly?*This usually comes down to overbaking or not creaming the ghee and sugar long enough at the start. Pull the cookies out while the tops still look pale, since they continue to firm up as they cool.

What is the difference between nankhatai and nan khatai?Nothing at all. Nankhatai and nan khatai are two spellings of the same cookie, so whether you searched for a nankhatai recipe or a nan khatai recipe, you have landed on the right one.

Can I make this an eggless nankhatai recipe if the version I have seen elsewhere uses egg?This recipe is already eggless. Traditional nankhatai does not need egg at all, since the ghee and semolina do the work that egg would do in a Western cookie.

Why did my nankhatai spread too flat in the oven?The ghee was likely too warm or the dough was too soft when it went into the oven. Chill the shaped balls in the fridge for fifteen minutes before baking next time.

Can I use butter instead of ghee to make Nankhatai?You can, but the flavour and texture will change noticeably. Ghee is what gives nankhatai its signature khasta bite, and this recipe is built around that.

What does khasta actually mean in Nankhatai recipe? Khasta describes a texture, crumbly, short, and almost flaky, the way good shortbread falls apart the moment you bite into it. It comes from getting the ghee-to-flour ratio and the creaming step right.

Can I skip the semolina in Nankhatai?You can, but the cookies will lose some of their signature crunch. Semolina is what gives a good nankhatai biscuit its texture, so I would only skip it if you have no other option.

How long does this nankhatai recipe keep?About two weeks in an airtight container at room temperature, longer if your kitchen stays dry and cool.

Can I make the Nankhatai dough ahead of time? Yes. Shape the balls, freeze them on a tray until solid, then move them to a freezer bag. Bake straight from frozen, adding a couple of extra minutes.

Why does the nankhatai biscuit from a bakery look shinier than mine?Bakeries often use a light egg wash or extra ghee brushed on top before baking. This recipe skips that to keep it fully eggless, so the finish will look a little more matte, which is completely normal.

Do I need a stand mixer to Make Nankhatai recipe?No. A regular whisk or even a fork does the job, though a hand blender saves some effort during the creaming step.

Can I add other nuts instead of pistachio and almond in Nankhatai?Yes. Cashew pieces or a sprinkle of chironji work well too. Use whatever you enjoy or already have in your kitchen.

My Recommended Product:The Oven I Use for This Recipe

I bake these nankhatai in my USHA 3635Rc 35 litre oven toaster grill, and the convection setting is what gives me that even, golden colour on every cookie instead of pale tops and dark bottoms. Thirty five litres is enough space to fit a full tray without crowding the cookies together.

It comes with six heating modes, so I switch between plain baking and the grill function depending on what I am making that day. The rotisserie is not something I need for nankhatai, but it is useful for other things I cook in the same oven.

At 1600 watts it heats up fast, which is handy on days I do not want to stand around waiting before I can start baking. Mine is the wine colour version, and it has held up well with regular use.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

       USHA 3635Rc 35L Oven Toaster Grill With Rotisserie And Convection…     * 6 Mode Heating Function

₹9,999    Buy on Amazon     You Might Also Want to Try: Stuffed Vegetable Cheese Bun Stuffed vegetable cheese bun is a soft, fluffy bakery savory bread flavored with cheese, oregano seasoning, and stuffed vegetables. Check out this recipe Korean Cream Cheese Garlic Bread The Korean Paneer Garlic Cheese Bun is a tasty fusion snack that combines creamy Indian paneer and garlic butter in a fluffy bun. Check out this recipe Recipe for Cheesy Garlic Bread This homemade recipe for cheesy garlic bread recipe will help you make light and fluffy garlic bread, filled with the aromatic tastes of garlic and mozzarella cheese. Check out this recipe Homemade Pita Bread Learn how to make Homemade Pita Bread with our simple recipe. Whether you bake it in an oven or cook it on a stove, you’ll get soft and fluffy pita bread every time. Try making this Homemade Pita Bread at home for a fresh and tasty alternative to the bread you buy at the store. Check out this recipe Paneer Pita Pocket Recipe Paneer Pita Pocket is a combination of soft homemade pita bread with tasty paneer seasoned with peri peri spices. It also has home made creamy hung curd dip, mozzarella cheese, and fresh tomato slices to make it even more delicious. This simple yet flavorful meal is perfect for a quick meal or special occasion. It’s great for busy days and sure to be a hit at your table! Check out this recipe Veggie Pockets Try our Veggie Pockets: soft pita filled with fresh veggies and creamy cashew sauce. It’s a quick, healthy, and satisfying lunch option! Perfect for a busy day or when you need a delicious meal without the hassle. Check out this recipe*If you liked this Nankhatai Recipe and happen to make these in your kitchen,, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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There is something about a jeera biscuit recipe that no other tea time snack quite replaces.

That thin crunch. The warm smell of roasted cumin. The way it sits in your hand without crumbling. And that taste, not fully sweet, not fully salty, but somewhere in the middle where everything feels right.

I have been buying these from the local bakery for years.

A small polythene packet of zeera biscuits, tucked under my arm on the way home. A guilty pleasure, I used to tell myself.

Store-bought. Not made with my hands.

For a long time, this jeera biscuit recipe sat on my mental to-do list. One of those things I kept meaning to try. One of those recipes I assumed would be complicated or fussy.

It is not. Not even slightly.

Once I finally made these eggless jeera biscuits in my own kitchen, I felt a little foolish for waiting so long. The dough comes together in one bowl. The prep takes ten minutes. The baking takes about twelve. And the result is crispier, more fragrant, and more satisfying than anything I have bought from a shop.

I now keep a tin of these at home at all times. They go into my daughter’s snack box. They come out with afternoon chai. And whenever I want something sweet but not too sweet.

that mix of meetha and namkeen, this is what I reach for.

What Is a Jeera Biscuit?A jeera biscuit or Zeera biscuit recipe is a crispy, mildly sweet, lightly salted Indian bakery biscuit flavoured with roasted cumin seeds. Jeera is the Hindi word for cumin, and it is the only spice in this recipe,

but it carries everything.

These biscuits are eggless, baked, and have a short, crumbly texture that comes partly from butter and partly from the combination of all-purpose flour with rice flour. They are one of the most popular tea-time biscuits across North India and are equally well known in Pakistani bakeries under the name zeera biscuit.

What makes them different from a regular butter cookie is that balance between sweet and salty. Not a dessert biscuit. Not a savoury cracker.

They sit somewhere in between,

warm from the cumin, rich from the butter, and light enough that you reach for another before you have finished the first.

Regional Variations of Jeera BiscuitJeera biscuits have made their way into almost every part of the subcontinent, and each region has its own version.

In North India, particularly in Old Delhi and UP, these are a bakery staple. The classic version is made with all-purpose flour, butter, and roasted cumin, straightforward and deeply familiar. Old Delhi bakeries have been making these for generations, and the recipe has not changed much because it does not need to.

In Pakistan, the same biscuit goes by zeera biscuit and is deeply tied to tea culture. Brands like Lu have their own commercially produced versions, but home bakers and small bakeries across Lahore and Islamabad continue to make them by hand. The Pakistani version tends to be a little thinner and very crisp.

In Gujarat, specifically in Surat, there is a version called Surati jeera biscuit that uses caraway seeds rather than regular cumin. Caraway and cumin look similar but taste quite different, caraway is more anise-like and slightly sharp.

The Surati version is also baked for much longer at a lower temperature, which gives it an almost melt-in-the-mouth texture. It is a staple of Gujarati breakfast culture, though not very well known outside the community.

The version I make at home is the North Indian bakery style – roasted cumin, butter, rice flour for extra crunch, and that familiar balance of sweet and salt.

Tips for Making Jeera Biscuit RecipeBefore you begin, a few things that will make a real difference.

Roast the cumin before adding it to the dough. Raw cumin has a sharp, slightly green smell. Dry roasting it on a tawa for a minute or two draws out the warmth and fragrance that makes these biscuits what they are. Do not skip this step, it is the difference between a biscuit that smells like a bakery and one that just smells like flour.

Use butter at room temperature. Cold butter will not cream properly with the sugar. If the butter is too hard, the dough will not come together smoothly and the texture of the biscuit will be off. Take it out of the fridge at least 30 minutes before you start.

Do not overbake. Pull the biscuits out when the edges are lightly golden. The centres will look soft, that is correct. They firm up and crisp up fully as they cool. If you wait for them to look done inside the oven, they will be too hard by the time they reach the table.

Cool completely before storing. Any warmth left in the biscuits creates moisture inside the tin, and moisture makes them go soft. Leave them on the tray for at least 45 minutes before transferring to a container.

Keep the shapes even. Biscuits that are uneven in thickness will bake unevenly, the thin edges burn while the thick centres stay soft. Take a minute to press each one to a consistent thickness before baking.

Why This Recipe WorksThere are two things in this recipe that make it better than a basic jeera biscuit recipe.

The first is rice flour. Most recipes use only all-purpose flour. Adding rice flour gives the biscuit a finer, crispier crunch and a lighter overall texture. It is a small addition but the difference is noticeable from the very first bite.

The second is the salt quantity. This recipe uses 1.5 teaspoons of salt, which sounds like a lot. It is intentional. The salt keeps the biscuits from tasting like ordinary butter cookies, brings out the cumin, and creates that sweet-salty balance that makes jeera biscuits so hard to stop eating. A timid hand with the salt will give you a perfectly acceptable biscuit. The right amount of salt gives you the one you keep reaching for.

The First Time I Finally Made These at HomeI have loved this eggless jeera biscuits since I can remember. The small bakery packets. The ones that come in a steel tin at a relative’s house. The ones you buy without meaning to and finish before you reach home.

But for the longest time, making them myself felt like something I would get to eventually. It stayed on my to-do list the way a lot of things do, important but not urgent, always pushed to next week.

When I finally made them, I could not believe I had waited so long.

The dough came together in minutes. The biscuits went into the oven, and my kitchen smelled of roasted jeera in a way that was genuinely comforting.

And when they came out and cooled on the tray and I bit into one, that crunch, that warmth, that saltiness – it was exactly what I had been buying in packets all those years.

Now I make a batch every week or two. My daughter takes them in her snack box. They come out with chai. And I no longer feel guilty reaching for a biscuit, because I know exactly what went into making it.

What to Serve with Jeera BiscuitsThese biscuits were made for chai. Masala chai, ginger chai, plain milk tea , all of them work. The cumin and salt in the biscuit go particularly well with a strong, milky cup.

They also work well alongside coffee, especially black coffee or a light filter coffee where the bitterness picks up the warm spice of the jeera.

For a snack box or a travel tin, jeera biscuits pack beautifully. They do not crumble the way cream-filled biscuits do, and they hold up well for a few days outside of a container.

If you are putting together a small chai snack plate, these go well with roasted chana, namkeen mixture, or a simple piece of jaggery on the side.

How to Store Jeera BiscuitsStore in an airtight container at room temperature. They stay crisp and fresh for up to two weeks.

Make sure the biscuits are completely cool before you seal the container, at least 45 minutes after they come out of the oven. Sealing them warm traps moisture and makes them soft.

Keep the tin in a dry, cool spot away from the stove or any source of heat. In humid weather, they may soften a little faster. If that happens, you can put them back in the oven at 150°C for 5 minutes to crisp them up again.

Pro Tips for Perfect Jeera BiscuitsRoast the cumin on a dry tawa over medium heat, stirring constantly, for 1 to 2 minutes until it smells fragrant and turns a shade darker. Spread on a plate to cool completely before adding to the dough. Hot cumin will soften the butter.

If the biscuits spread too much in the oven, the butter was too soft. Refrigerate the shaped biscuits for 15 minutes before baking next time.

If the biscuits come out too hard, they were overbaked. Check at the 10-minute mark and pull them out as soon as the edges colour.

For a uniform look, use a small cookie scoop or tablespoon measure to portion the dough. This takes the guesswork out of getting even sizes.

If you want a slightly crumblier, more melt-in-mouth texture, add an extra tablespoon of powdered sugar and reduce the salt slightly.

Press a few extra cumin seeds on top of each biscuit before baking if you want, it looks nice and adds a little extra fragrance.

Looking for Some More Recipes Like ThisEggless Tutti Frutti Cookies

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Basic Ingredients Used in Jeera Biscuit RecipeUnsalted butter (150 g): The base of the dough and what gives these biscuits their richness. Use unsalted so you can control the salt yourself. The butter must be at room temperature before you begin, cold butter will not cream properly.

Powdered sugar (1/2 cup): Also called icing sugar or pisi cheeni. Powdered sugar dissolves smoothly into the butter and gives the dough a uniform, fine texture. Do not substitute with granulated sugar, it will not dissolve the same way and will affect how the biscuit bakes.

All-purpose flour (1 1/2 cups): The main structure of the biscuit. Sieve it before use to avoid lumps.

Rice flour (1/2 cup): The ingredient that makes this recipe different from a standard jeera biscuit. Rice flour adds a finer crunch and a lighter texture to the finished biscuit. If you do not have it, you can use only all-purpose flour, but the rice flour is worth using if you have it.

Salt (1 1/2 tsp): More than you might expect, and deliberately so. The salt is not just seasoning here, it is part of the flavour balance that makes jeera biscuits distinct from a sweet cookie.

Baking powder (3/4 tsp): Gives a small lift and keeps the biscuits from being too dense.

Roasted cumin seeds / jeera (2 tbsp): The star of the recipe. Dry roast the cumin on a tawa until fragrant before adding it to the dough. Roasted cumin has a completely different depth of flavour compared to raw cumin straight from the packet.

How to Make Jeera Biscuit RecipeStep 1: Cream the butter and sugarMeasure the butter into a large mixing bowl. Sieve the powdered sugar directly into the bowl. Whisk the two together until the mixture is light, pale, and fluffy, about 2 to 3 minutes by hand. Do not rush this step. The creaming is what gives the biscuit its texture.

Step 2: Sieve and mix the dry ingredientsIn a separate bowl, sieve the all-purpose flour and rice flour together. Add the salt and baking powder and stir to combine. Add the roasted cumin seeds and mix through the flour.

Step 3: Bring the dough togetherAdd the dry ingredients to the creamed butter and sugar. Mix with your hands or a spatula until a soft, smooth dough forms. It should come together cleanly and not stick to your palms. If the dough feels too soft in a warm kitchen, wrap it and refrigerate for 10 to 15 minutes before shaping.

Step 4: Shape the biscuitsPinch off small portions of dough, roughly the size of a large marble. Roll each portion into a smooth ball between your palms, then press gently to flatten. Keep all the pieces roughly the same size so they bake evenly. Arrange on a greased baking tray with a little space between each one.

Step 5: Preheat and bakePreheat the oven to 180°C (350°F) for 10 minutes. Slide the tray in and bake for 10 to 12 minutes, until the edges are just turning lightly golden.

Step 6: Cool on the trayRemove from the oven and leave the biscuits on the tray. They are fragile when hot. Let them cool completely, they will crisp up fully as they come to room temperature. Transfer to an airtight container once cooled.

PrintJeera Biscuits RecipeCrispy, buttery, eggless cumin cookies with a perfect balance of sweet and salt. A classic Indian bakery favourite ready in 30 minutes.Course SnacksCuisine IndianKeyword jeera biscuits recipePrep Time 10 minutes minutesCook Time 12 minutes minutesPreheat 10 minutes minutesTotal Time 32 minutes minutesServings 20 biscuitsCalories 117kcalAuthor PujaEquipment otg * Mixing Bowl * Whisker * Hand Blender * Spatula * Baking Tray * Baking Sheet Ingredients 150 g unsalted butter * 1/2 cup powdered sugar * 1 1/2 cups all purpose flour * 1/2 cup rice flour * 1 1/2 tsp salt * 3/4 tsp baking powder * 2 tbsp roasted cumin seeds Instructions Measure the butter into a mixing bowl. Sieve the powdered sugar into the bowl and whisk together until light and fluffy, about 2 to 3 minutes. * In a separate bowl, sieve the all-purpose flour and rice flour together. Add the salt and baking powder and mix. Add the roasted cumin seeds. * Add the dry ingredients to the creamed butter and sugar. Mix to form a soft dough. * Pinch off small portions of dough, roll into balls, and press gently to flatten. * Arrange on a greased baking tray. * Preheat the oven to 180°C (350°F) for 10 minutes. * Bake for 10 to 12 minutes until the edges are lightly golden. * Remove from the oven and cool completely on the tray before transferring to an airtight container. * Serve with a hot cup of chai and enjoy. NotesBiscuits will look soft in the centre when you remove them from the oven.They firm up fully as they cool.Do not overbake.Store in an airtight container at room temperature for up to 2 weeks.NutritionCalories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 177mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 0.05mg | Calcium: 16mg | Iron: 1mgFrequently Asked Questions About Jeera CookiesWhy are my jeera biscuits soft and not crispy?*Two common reasons. Either they needed a minute or two more in the oven, the edges should be lightly golden before you pull them out, or they were stored before cooling fully. Both cause soft biscuits. Let them cool completely on the tray before sealing the tin.

Can I make these without rice flour?Yes. Use only all-purpose flour and the biscuits will still taste good. But rice flour genuinely makes them crispier and lighter. If you have it at home, use it.

What is the difference between jeera biscuit and zeera biscuit?They are the same thing. Jeera and zeera are both spellings of the Hindi and Urdu word for cumin. In Indian bakeries the name is usually jeera biscuit. In Pakistani bakeries you will more often see zeera biscuit.

Can I make these without an oven?Microwave convection mode at 180°C should work. I have only made these in a regular oven, so I cannot say from personal experience, but I have seen others do it successfully. Check at the 10-minute mark.

Can I make these without an oven? Microwave convection mode at 180°C should work. I have only made these in a regular oven, so I cannot say from personal experience, but I have seen others do it successfully. Check at the 10-minute mark.

How many biscuits does this recipe make?Approximately 20, depending on how large you shape them.

Are these good for kids?Yes. They are eggless, not heavily sweet, and they hold up well in a snack box without crumbling. The cumin flavour is warm but mild. My daughter takes them to school and looks forward to them.

Can I use salted butter instead of unsalted?You can, but reduce the added salt to 1 teaspoon to compensate. Salted butter varies by brand, so taste the dough and adjust from there.

How do I know when the biscuits are done?Watch the edges. When they turn a light golden, the biscuits are done. The centres will still look pale and a little soft, that is correct. They will firm up fully as they cool.

My Recommended Product:For creaming the butter and sugar in this recipe, a good hand mixer makes the job much easier, especially if you are making bakery style jeera biscuits regularly.

I use the Philips HR3705/10 Hand Mixer and it has been reliable in my kitchen. It is a 300W motor, which is enough power for everyday baking tasks like this one. It comes with two strip beaters and dough hooks, so you are covered for both mixing and light kneading. The 5 speed settings plus turbo mode give you good control – I usually start on the lowest speed when creaming butter so the sugar does not fly out of the bowl, and move up from there.

The cord is 1.2 metres long, which sounds like a small thing but makes a real difference when your kitchen counter is not right next to a socket. The accessories are stainless steel, easy to rinse clean, and do not bend or warp with regular use.

It is compact, not heavy to hold, and backed by a 2-year warranty. If you are looking for a hand mixer that does the basics well without taking up half your counter, this one is worth considering.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

       Philips HR3705/10 300 Watt Lightweight Hand Mixer, Blender with 5…     * 300W Powerful Performance – The Philips Hand Mixer delivers efficient mixing with a 300W motor for everyday recipes.

2 Beaters & Dough Hooks Included – This Hand Mixer comes with two strip beaters and dough hooks for mixing and kneading …
5 Speeds + Turbo Function – The Philips Hand Mixer offers 5 speed settings and a turbo mode for greater control.

₹2,329 Buy on Amazon You Might Also Want to Try: Eggless Mawa Cake Recipe This Mawa Cake recipe offers a deliciously rich, creamy texture with the warm aroma of cardamom, traditionally found in Parsi bakeries. Although Mawa Cake is generally made with eggs, this version is completely eggless, making it lighter yet equally flavorful. Check out this recipe Eggless Plum Cake Learn how to make a moist, delicious eggless plum cake without soaking fruits! This quick and easy recipe is perfect for Christmas and other holiday. Check out this recipe Walnut Cake Recipe This carrot walnut cake is a soft, moist, and comforting homemade cake made with whole wheat flour, dates, jaggery, carrot, and crunchy walnuts. Naturally sweetened and eggless, it is perfect for everyday tea time as well as small celebrations. Check out this recipe Quick Eggless Vanilla Cake Recipe – Soft Sponge Cake Recipe Eggless Vanilla Cake Recipe or Sponge Cake Recipe is a light and fluffy dessert that’s easy to make and perfect for any occasion. Whether you’re looking for a tea-time snack, a base for a layered cake, or just something sweet to enjoy, this recipe is a must-try. Eggless Banana Cake Recipe Eggless Banana Cake Recipe is a delicious and moist cake recipe made with some ripe bananas. And as the name says , this recipe does not contain egg in it. Check out this recipeIf you liked this jeera biscuit recipe and happen to make these cumin cookies Indian style in your kitchen,, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Looking for a crispy, comforting snack to enjoy with your evening chai?

This Aloo Bonda recipe is just what you need. With a spicy mashed potato filling and a crunchy golden coating, it’s a South Indian favorite that’s easy to make at home.

Perfect for rainy days, gatherings, or simply when you’re craving something warm and delicious.

Aloo Bonda is a delicious deep-fried snack made with spicy mashed potatoes dipped in a gram flour batter. Crispy on the outside and soft on the inside, this popular South Indian snack is perfect for tea time or as a rainy day treat.

This recipe is also close to my heart for another reason, it’s a family effort. And that makes it even more special.

Let me tell you a little more about the story behind it before we dive into the actual recipe.

They say daughters are a special blessing from God. And I feel it every single day.

My little one is always around me. Watching, learning, and offering to help. Whether I’m filming a video or trying to cook with one hand (thanks to my fractured wrist), she’s there.

Stirring a bowl, handing me ingredients, or simply putting things back in place.

Earlier, we’d tell her, “This is grown-up work, beta, not for kids.” But now she reminds me, even big work can be done by small hands.

These days, every recipe I share feels like a team effort. Dilip handles the heavy lifting. My daughter takes care of the tiny but important tasks. And I just guide them both.

Today’s recipe is one such creation, made with their hands, and my heart.

About Aloo Bonda Recipe:If you’ve ever tried the famous Maharashtrian Batata Vada, you’ll find Aloo Bonda quite similar, though it carries its own South Indian charm.

‘Aloo’ means potato and ‘bonda’ refers to a small, round fried snack. The name comes from its ball-like shape and crisp texture.

To make aloo bonda, boiled potatoes are mashed and mixed with spices. Small balls are shaped from this mixture, then dipped into a thick gram flour batter and deep-fried until golden brown and crispy.

It’s one of those simple yet comforting snacks you can enjoy with chutney and chai, especially on a rainy day.

It has a crunchy outer layer and a soft, flavorful potato filling inside. Though it looks similar to Maharashtrian batata vada, aloo bonda is slightly different in taste and style.

Aloo bonda is more commonly made in South Indian households and is usually served with coconut or green chutney.

Different parts of India prepare this snack in their own way. In Mumbai, it’s famously used in vada pav. In the South, it’s enjoyed on rainy days with hot chai.

It’s a simple yet satisfying snack that brings a feeling of comfort with every bite.

Serving Suggestion:Aloo bonda tastes best when served:

With green chutney or coconut chutney

Alongside a cup of hot chai

As a side snack in South Indian meals

Inside pav like a mini vada pav for a twist

Storage Suggestion:Best enjoyed fresh and hot

You can refrigerate leftover bondas for 1 day and reheat in an air fryer or oven before serving

Avoid storing for long as the texture may turn soggy

Pro Tips:Make sure the potato mixture is dry, moist filling can break the batter coating

Add a pinch of baking soda to the batter for extra crispiness

Fry on medium heat to cook evenly from inside

Why You Should Make This Recipe:It’s a quick and easy snack that comes together with basic ingredients.

Perfect for rainy days, tea time, or when you’re craving something comforting and spicy.

A great way to use up leftover boiled potatoes in a fun and delicious form.

Kid-friendly and loved by all age groups.

You can pair it with chutneys, serve it in pav, or enjoy it as is. It’s versatile and filling.

Looking for Some More Recipes Like this:Aloo pakora recipe

Stuffed Aloo Bread Pakoda

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Basic Ingredients Used to Make this Crispy Aloo Bonda:Boiled Potatoes: Potatoes are the key ingredient in this recipe. Once mashed, they form the base of the bonda filling. Their soft, starchy texture helps bind the spices and gives the snack its signature comfort-food bite.

Besan (Gram Flour): Used to coat the potato balls. When deep-fried, it creates a crispy outer shell, giving the bonda its signature crunch.

Red Chilli Powder: Adds a slight heat to the batter, giving it a mild spicy flavor and enhancing color.

Turmeric Powder: Gives the potato mixture a golden yellow color and adds earthy notes. Turmeric also has antibacterial and digestive properties. Used in the batter also to maintain a uniform golden color and give it warmth in flavor.

Salt to taste: Essential for bringing out the flavor of all the other ingredients.Ensures the batter is well-seasoned to complement the spiced potato filling.

Water: As needed to make a thick batter that coats the potato balls properly before frying.

Oil: Used to cook the bondas to a crispy golden brown on the outside while keeping the inside soft and flavorful.

PrintAloo bonda recipeThis Aloo Bonda recipe is just what you need. With a spicy mashed potato filling and a crunchy golden coating, it’s a South Indian favorite that’s easy to make at home. Course Snack, SnacksCuisine South IndianKeyword aloo bondaPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 4 peopleCalories 119kcalAuthor PujaEquipment Kadai * Mixing Bowl * Parat * Cooking tool * Jhara Ingredients 6 Potatoes large, boiled and mashed * Coriander leaves handful, finely chopped * 1 cup Gram flour * 1 tsp Red chili powder * 1 tsp Turmeric powder * Salt to taste * Oil to deep fry * Water as needed Instructions* In a pan or kadhai add water. * Add turmeric powder, salt, red chilli powder, coriander leaves and saute for few minutes until the raw smell of turmeric goes off. * Add the mashed potatoes to it and mix everything well. * Once done take out the mixture in a plate and let it cool down. * Heat oil in a kadai. * In a bowl, add gram flour, pinch of red chilli powder and turmeric powder. Add salt to taste. * Add water as needed and mix everything well until smooth and there are no lumps. * Ensure that the batter is not too thick, nor too liquid. * Make small balls out of the mashed potato mixture and drop the balls into the gram flour mixture. * Cover the mixture well with the batter and drop it slowly into the hot oil. * Drain the fried potato vadas from the oil when it is slight golden brown. Follow the same process with the rest of the potato mixture. * Serve hot along with coriander chutney. NutritionCalories: 119kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 28mg | Potassium: 276mg | Fiber: 4g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 2mgFrequently Asked Question About this Recipe:What is the difference between Aloo Bonda and Batata Vada?Aloo Bonda is a South Indian snack with milder spices and a coconut chutney pairing, while Batata Vada is Maharashtrian, spicier, and commonly served inside pav with garlic chutney.

Can I make Aloo Bonda without deep frying?Yes, you can air-fry or shallow-fry aloo bonda for a healthier version. Brush them with oil and cook until golden and crispy.

Can I prepare the potato filling in advance?Absolutely! You can make the filling a day ahead and refrigerate it. Shape and fry the bondas just before serving.

Why does my Aloo Bonda break while frying?This usually happens if the potato mixture is too moist or the batter is too thin. Keep the filling dry and ensure the batter is thick enough to coat properly.

How long can I store leftover Aloo Bonda?Store them in an airtight container in the fridge for up to 1 day. Reheat in an oven or air fryer for best results.

Is Aloo Bonda gluten-free?Yes! Since the coating is made with gram flour (besan), aloo bonda is naturally gluten-free.

My Recommended Product:If you make pakoras often, having the right kadai really helps. I personally recommend the Borosil Stainless Steel Kadhai with Lid.

It’s induction-friendly, has a tri-ply bottom for even heating, and works great for deep-frying pakoras evenly without burning them.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Borosil Stainless Steel Kadhai With Lid, Induction Friendly, Impact Bonded Tri-ply Bottom, 1.8 L

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

You Might Also Want to Try: Paneer Pakoda Recipe Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. Check out this recipe Onion Pakoda Onion pakoda are onion fritters prepared with gram flour or besan batter, thinly sliced onions, and a few spices. Check out this recipe Babycorn Pakoda Babycorn pakoda is a delicious snack made with crispy, fried baby corn and various spices. It’s perfect for parties, potlucks, or any time you’re in the mood for something tasty! Check out this recipe Garlic Bread Pakora Garlic Bread Pakora is an extremely popular Indian tea-time snack and breakfast recipe that is quite simple to prepare. Check out this recipeIf you liked this South Indian Aloo Bonda Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Lauki kofta curry recipe is a delicious way to turn a simple vegetable like bottle gourd into something special.

Soft dumplings made from grated lauki are simmered in a spiced tomato-onion gravy, making this dish comforting and full of flavor.

So if you are craving something comforting and healthy?

Try this lauki kofta in tomato gravy, a flavorful Indian curry made with soft bottle gourd dumplings simmered in a spiced onion-tomato base. Perfect with rice or roti!

About Lauki Kofta Curry Recipe:This lauki kofta curry recipe is one of my all-time favorites. If you’ve ever enjoyed those soft, flavorful dumplings soaking in a rich curry, then you know what I mean.

Whether it’s banana kofta or lauki ke kofte (also called dudhi kofta in some regions), I simply love the feel of those little dumplings melting in the mouth with a spoonful of plain rice.

Maybe that’s why I’ve always had a soft spot for “badis” too—those sun-dried lentil dumplings we add to curries back home.

Koftas remind me of comfort food, something warm and homemade. And this bottle gourd kofta curry is a perfect example of that.

This curry is made with tender koftas of grated lauki (bottle gourd), lightly spiced and shallow-fried until golden.

Then they’re simmered in a mildly spicy, slightly tangy tomato-onion gravy. This version is lighter than traditional fried versions, making it a more healthy lauki kofta option.

While some people treat lauki as a boring vegetable, this dish proves otherwise. It turns a humble lauki ki sabji into something that feels festive and special.

So let us learn how to make lauki kofta in tomato gravy with my easy step by step recipe.

Serving Suggestion:Serve hot with plain basmati rice for a comforting meal

Pairs well with jeera rice or roti

Also great with mild pulao or paratha

Storage Suggestion:Store the koftas and curry separately for best texture

Keep refrigerated in airtight containers

Use within 2 days; reheat gently before serving

Pro Tips:Squeeze excess water from grated lauki before mixing into the batter. You can use that water for gravy.

Add koftas to the curry just before serving to keep them soft but intact

For extra richness, you can finish the curry with a spoon of cream

Why You Should Make This Recipe:Delicious way to enjoy veg kofta curry

Great for lunchboxes or weekend meals

A comforting alternative to regular lauki ki sabji

Soft, melt-in-the-mouth koftas that even kids will love

A wholesome dish that turns everyday ingredients into something special

Looking for Some More Recipes Like this:Besan ke Gatte ki Sabzi

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Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this healthy lauki kofta!

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Basic Ingredients Used to Make this Recipe:Lauki / bottle gourd: For the best koftas, always use young, tender lauki (also known as dudhi or bottle gourd). Look for a medium-sized one with light green, smooth skin and no dark spots.

Avoid old or overripe lauki, as it becomes fibrous and watery with more seeds, which can affect the texture of the koftas.

Fresh lauki has just the right amount of moisture and soft flesh to bind easily with besan and absorb spices well.

Gram Flour (Besan): Works as a binder and adds a slightly roasted, nutty flavor to the koftas.

Spices: I have used spices like cumin seeds, turmeric, coriander powder, red chilli powder, and garam masala. Each one adds depth, color, and warmth to the curry without overpowering the taste.

Onion & Tomato: These form the base of the curry and gives tanginess, and slightly sweetness to the curry.

Green Chilli, Ginger, and Garlic: Add sharpness, warmth, and classic Indian curry aroma.

Whole Spices (Bay Leaf, Black Cardamom, Cinnamon Stick): Infuse the curry with subtle, deep aromas.

Oil or Ghee: Helps bring out the flavors of the masala.

Chopped Coriander Leaves: Adds freshness and a burst of green at the end.

Water: Adjusts the thickness of the gravy to your liking.

PrintLauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry RecipeLauki Kofta Curry Recipe is a North Indian Curry Recipe made of shredded bottle gourd and goes well with jeera rice or plain rice.Course Main CourseCuisine IndianKeyword lauki kofta curry recipePrep Time 25 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour 5 minutes minutesServings 4 peopleCalories 143kcalAuthor PujaEquipment Kadai * Mixing Bowl * Grater * Parat * Cooking Tools * Knives * Chopping Board Ingredientsto make lauki koftas 2 cups Bottle Gourd / lauki grated * 4 tbsp Gram Flour besan * 1/4 tsp Garam Masala Powder * 1/4 tsp Red Chilli Powder * Salt to taste * Oil to deep fry Ingredients for curry 1 Onion finely chopped * 2 Tomatoes roughly chopped * 2 Green Chilli * 1 inch Ginger * 5 pods Garlic crushed * 1 tsp Cumin Seeds * 1/2 tsp Red Chilli Powder * 1/4 tsp Turmeric Powder * 1 tsp Coriander Powder * 1/2 tsp Garam Massala Powder * 2 Bay Leaf * 1 Black Cardamom * 1 pcs Cinnamon Stick * 3 tbsp Chopped Coriander Leaves * 2 tbsp Oil * Salt to taste * Water as needed Instructions Mix coriander powder, red chilli powder, garam masala powder in a small bowl with some water. Set aside. * Roughly chop the tomato, ginger and green chilli and make puree out of it. Set aside. * Rinse and peel the lauki and grate it. * Squeeze the grated lauki and keep it aside. (Do not discard the water as you can use this water for gravy). * Mix gram flour, garam masala, red chilli powder and salt to taste with the grated lauki. Mix everything well. * Now make small round shape balls out of it. * Heat oil in a kadai and deep fry them nicely till they get brown. * Take it out in a plate and set aside. * Remove the extra oil from the frying pan, keep about 2 to 3 tbsp oil in kadhai. * Now heat oil, add cumin seeds to it. * When the seeds starts spluttering add bay leaf, cinnmon stick and black cardamom. * Now add chopped onion, turmeric powder and salt to it. Fry until golden brown. * Add crushed ginger and garlic and fry until the raw smell goes off. * Then add wet masala to it and fry until the raw smell of masala goes off. * Now add tomato puree, stir and continue to fry the masala paste till it starts leaving oil from the sides. * Add the lauki juice and water as needed to the paste. * Stir and simmer for 10 minutes.Now add fried lauki kofta. * Switch off the fire and let them be in the curry for few minutes so that the koftas will become soft. * Garnish with coriander leaves and serve lauki kofta along with hot rotis, naan, jeera rice or plain rice. NutritionCalories: 143kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 94mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 659IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 2mgFrequently Asked Question About Bottle Gourd Kofta Curry:Can I make the koftas without frying?Yes! You can bake or air-fry them for a healthier version.

Why do my koftas break in the curry?Make sure to squeeze all the water from lauki and don’t add the koftas too early. Add them just before serving.

Is this the same as dudhi kofta?Yes, dudhi and lauki are the same vegetable. Different names in different regions.

Can I make this ahead of time?Yes. Store the koftas and curry separately. Mix and heat just before eating.

Can I use this for meal prep?Absolutely. You can prep the koftas and curry in advance and assemble when needed.

My Recommended Product:I used my Bergner Kadhai. It has a sturdy base and heats evenly, which is really important when making mix vegetable curry to prevent burning or sticking.

It’s a great investment for your kitchen. You can check out the same one I use below

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Kathal Aloo ki Sabji – Raw Jackfruit Potato Curry Recipe Kathal Aloo ki sabji is a delicious curry made with kathal or raw jack fruit. kathal aloo ki sabji goes really well along with plain rice, pulao, roti, puri, paratha or naan. Check out this recipe Pyaz Wale Karele ki Sabzi Recipe Pyaz wale karele ki sabzi recipe is a tasty side dish. Pyaz wale karele ki sabzi goes really well along with roti and paratha Check out this recipe Baingan Aloo Ki Sabzi Check out this recipe Masalewali Turai Ki Sabji Turai ki Sabzi is a simple and delicious Indian vegetable dish made from ridge gourd also know as Jhingli in Bihar. It’s perfect for a quick lunch or dinner and pairs wonderfully with chapati or plain rice. This recipe is easy to make and is packed with flavors that will remind you of home-cooked meals. Check out this recipeIf you liked this Bottle gourd kofta curry and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Looking for an easy and comforting mix veg recipe?

Today I am sharing a simple Bihari-style mix veg curry made with everyday vegetables and badi.

It’s a no onion no garlic recipe that’s full of flavor and perfect for daily meals.

In our Bihari household, we used to call it Pastina. That’s the name I grew up hearing at home, though many people may know it simply as a mix veg sabji with badi.

But in our home, ‘Pastina’ had its own identity.

It’s not just any mix veg recipe it’s something very special.

This traditional Bihar sabzi is made with badi (sundried lentil dumplings) and small bits of different vegetables, including edible stems and peels that we often throw away.

For me, Pastina is full of memories of my Maa saving small vegetable pieces like danthal (stems) of hara saag and laal saag (amaranthus), hard stems of cauliflower etc, and turning them into something delicious.

About Mix Veg Sabji:Pastina is a rustic mix vegetable curry from Bihar. It’s made with a mix of vegetables and small badis.

The sabzi uses vegetables like lauki, parwal, tori, beans, and even the danthal of leafy greens.

What makes it unique is how it’s made slowly collecting small bits of leftover vegetables over a few days and cooking them all together with badi in mustard oil.

This variety of vegetables creates a healthy and flavorful mixed veg curry.

In our house, Pastina was a regular during Makar Sankranti. After we had dahi-chura, we always ate chuda-murhi (puffed rice) with Pastina.

Whenever Maa cooked, she would quietly keep aside a few bits of vegetables—some pumpkin pieces, a little bhindi, or even lauki peels.

Slowly, these added up, and when there was enough, she made Pastina.

But that doesn’t mean you can’t make Pastina if you don’t have leftovers. In fact, the idea behind this no onion no garlic sabzi is to use a variety of vegetables.

You can plan ahead when making sabzi today and save a little for later.

For example, if you’re cutting pumpkin today, save a few pieces and the peel.

Tomorrow, when cooking brinjal, save a few more. Soon, you’ll have enough veggies for this wholesome mixed vegetable curry.

It’s a smart way to avoid waste and enjoy a flavorful meal.

This dish, also known as a Bihari mix veg sabji is a perfect example of how simple home cooking can turn into something delicious.

Serving Suggestion:This traditional Bihar Sabzi tastes best when served with:

Steamed rice with ghee

Chuda bhunja or murhi (puffed rice)

Dahi-chura during Makar Sankranti

Plain parathas as a side dish

Storage Suggestion:Eat fresh for best taste

Can be kept in the fridge for 1-2 days

Reheat with a little water, as badi absorbs moisture

Pro Tips:Always fry badi before adding, it brings out the flavor

Use mustard oil for a strong, authentic taste

Add a pinch of hing for nice aroma

Include stems and peels of vegetables to make it wholesome

Why You Should Make This Recipe:Great way to use up small leftover veggies

Easy and traditional mix veg sabji from Bihar

Tastes unique and earthy with badi and mustard oil

Nutritious and full of fiber from many vegetables

A comforting mix vegetable curry with badi that suits all seasons

Looking for Some More Recipes Like this:Lauki ki sabzi recipe

Turai ki sabzi recipe

Karele ki sabzi recipe

Baingan aloo ki sabzi

Kathal aloo ki sabzi

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Basic Ingredients Used to Make this Mix Veg Sabji:Fried badi: These sun-dried lentil dumplings are the hero of this dish. Once fried, they add a rich, earthy flavor and a chewy texture to the sabzi.

Mixed vegetables: A variety of seasonal vegetables like pumpkin, lauki, parwal, brinjal, and danthal (leafy green stems) give this curry depth, nutrition, and rustic charm.

Mustard oil: A key to traditional Bihari flavor, mustard oil adds sharpness and an aromatic base that pairs beautifully with badi.

Turmeric powder: Adds color and warmth

Red chilli powder: This five-spice mix adds deep flavor and aroma to the tadka, giving the sabzi its signature Bihari touch.

Cumin seeds: This five-spice mix adds deep flavor and aroma to the tadka, giving the sabzi its signature Bihari touch.

A pinch Hing: A digestive spice that enhances the flavor and gives a subtle umami taste.

Salt to taste: Balances and lifts all the flavors in the sabzi.

Water: Helps bring the sabzi together and gives it a slightly curry-like consistency.

PrintMix Veg Recipe with BadiPastina is a traditional Bihari mix veg recipe with badi. A no onion no garlic sabzi made using seasonal vegetables.Course Main CourseCuisine IndianKeyword mix veg recipeCalories 2196kcalAuthor PujaEquipment Mixing Bowl * Kadai * Parat * Chopping Board * Knives * Cooking Tools IngredientsVegetables: 200 gm pumpkin sitafal * 2 ridge gourds turai * 250 gm cauliflower gobhi * 250 gm french beans * 1 radish mooli * 250 gm flat beans sem * 250 gm leafy stalks danta or green stems like saag * 4 brinjals long baingan * 3 potatoes aloo, boiled * 3 tomatoes tamatar Spices & Seasoning: 1 tbsp red chilli powder * 3 tsp turmeric powder haldi * 3 tsp salt adjust to taste * 3 tbsp coriander powder * 1 tbsp cumin powder jeera powder * ½ tbsp garam masala * 1 tbsp ginger (adrak) crushed * 1 tsp panchphoran * 3 bay leaves tejpatta * asafoetida a pinch Other: 20 fried badi * 1/3 cup mustard oil plus 1 tsp * Water as needed Instructions* Fry the Badi in 1 tsp mustard oil until crisp. Set aside. * Add 1/3 cup mustard oil in the same kadhai. Add panchphoran, whole red chilli, a pinch of hing and tejpatta. Let them splutter. * Add chopped turai, beans, pumpkin and flat beans, leafy stalks, radish, cauliflower and brinjal. * Then add turmeric powder and salt. Give it a nice mix. * Cover and cook on medium heat until veggies soften. * In the meanwhile, in a bowl add coriander powder,cumin powder, garam masala powder, red chilli powder and water . Mix welll. * Now add this masala to the cooked veggies. * Also add boiled and chopped potato, sliced tomato and fried badi add little water and give it a nice stir. Cook for 3–4 minutes. * Cover and simmer for 5–7 minutes until everything is cooked and flavors are blended. * Now add ginger, mix well and cook for another minute. * Serve hot with steamed rice, paratha, poha or puffed rice. NutritionCalories: 2196kcal | Carbohydrates: 333g | Protein: 71g | Fat: 85g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 45g | Sodium: 7524mg | Potassium: 11870mg | Fiber: 102g | Sugar: 100g | Vitamin A: 48540IU | Vitamin C: 529mg | Calcium: 1103mg | Iron: 42mgFrequently Asked Questions About Mix Vegetable Curry:Can I make Pastina without badi?Yes, you can. But badi gives this mix veg sabji a special taste. If you don’t have homemade badi, you can use storebought.

What vegetables can I use in Pastina?Use any small quantity of vegetables like lauki, cauliflower, tori, pumpkin, brinjal, danthal, and stems of saag. The more variety, the better.

Is this only for Makar Sankranti?No, you can make it any time. But it’s very popular during Sankranti with chuda and dahi.

Can I add potatoes or carrots?Yes, but in small amounts. The badi and mustard oil should be the main flavors.

What is badi made of?Badi is made by grinding soaked urad dal or moong dal, shaping it into small pieces, and drying it in the sun.

My Recommended Product:I used my Bergner Kadhai. It has a sturdy base and heats evenly, which is really important when making mix vegetable curry to prevent burning or sticking.

It’s a great investment for your kitchen. You can check out the same one I use below

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  BERGNER Argent TriPly Stainless Steel 24 cm Kadai with Stainless Steel Lid, 2.5 Liters Kadhai, Less Oil Use, Healthy Cooking, Food Safe, Stay Cool Cast Handles – Induction and Gas Stove Ready  * 🍯Less Oil Use & Low Flame Cooking : The triply material heats evenly and reduces hot spots, preventing food from burning or sticking. This allows you to use less oil while still achieving a non-stick effect for healthier cooking

✔️TriPly Construction : TriPly stainless steel construction where the inner body is constructed using 18/10 stainless steel, the middle layer is of aluminum sheet, the outer layer is 18/0 stainless steel
🆒Handle : Stay cool cast handle with riveted joints makes it easier to hold while cooking
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🔢Measurement Scale : It comes with an inbuilt measurement scale, which helps you to follow the recipe effortlessly

Buy on Amazon You Might Also Want to Try: Chana Dal Sabzi | Ramruch | Traditional Bihari Style Recipe This chana dal sabzi, also known as Ramruch, is a traditional Bihari-style Indian recipe made from soaked and ground chana dal. A rare, rustic dish packed with flavor and family tradition. Check out this recipe Jimikand ki Sabzi Bihari Style Jimikand ki sabzi is a delicious spicy Indian Curry recipe. This recipe goes really well along with plain rice, plain roti and plain paratha. Check out this recipe Besan ke Gatte ki Sabzi Recipe Gatte ki Sabzi Recipe or Gatta Curry Recipe is a popular mouthwatering Rajasthani recipe. Gatte ki Sabzi made up from gram flour, curd, and some Indian spices. Check out this recipe Lauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry Recipe Lauki Kofta Curry Recipe is a North Indian Curry Recipe made of shredded bottle gourd and goes well with jeera rice or plain rice. Check out this recipe Tari Wale Aloo ki Sabzi Tari Wale Aloo ki Sabzi is a combination of potato cooked in tomato based curry with a nutty flavor of gram flour and a blend of Indian spices. Tari wale aloo ki sabzi goes really well along with poori. Check out this recipeIf you liked this Mix Veg Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Dehori recipe is a traditional Bihari sweet dish made using rice flour and curd. These deep-fried discs are soaked in jaggery syrup and served warm.

Slightly tangy, mildly sweet, and beautifully nostalgic, it’s a forgotten Indian sweet that deserves a comeback. (step-by-step-recipe-video)**

A Little Story Before We Begin:My mother used to make Dehori when I was a child, but like many forgotten Indian sweets, it slowly disappeared from our kitchen over time.

This time, when she came to visit, I asked her to make something unique and traditional for my audience.

She smiled and said, “Toh chalo, ek purani recipe yaad dilate hain.”

She hadn’t made Dehori in years. And honestly, I had almost forgotten about it too. But as soon as she started preparing the batter with curd and rice flour, something clicked.

The smell, the texture, the way the syrup coated to each piece, it brought everything back.

As I watched her flip each one gently in hot oil and dip them in melted jaggery syrup, it felt like reliving a part of my childhood.

So here I am, bringing this traditional Bihari sweet dish back for all of you.

About Dehori Recipe:Dehori is a traditional Bihari recipe made using rice flour and curd. The batter is kept for resting for 30 minutes and then deep-fried into small, round discs or in rough pakora shapes.

These are then dipped in jaggery syrup which adds a beautiful sweetness with a hint of rustic depth.

It is a forgotten Indian sweet that deserves to be remembered, not just for its unique taste, but for the emotions it brings with every bite.

Serving Suggestion: This rice flour sweet tastes best when served warm and freshly soaked in syrup. It also tastes good for 3-4 days.

You can serve it as a dessert after a simple homemade meal

You can have along with tea for a traditional snack or as part of a festive or winter platter with other regional sweets

Storage Suggestion:This recipe stays good for 3-4 days at room tempreture.

Pro Tips:Let the dough rest for 30 minutes before frying for the better result.

Use little sour curd best result.

Fry on medium so the inside cooks properly.

Why You Should Try This Dehori Recipe:If you love rediscovering traditional Indian sweets, this one is a gem. It’s simple, made with pantry staples, and carries a flavor that’s both nostalgic and unique.

In a world full of viral fusion desserts, Dehori is a reminder that some of the most heartwarming recipes were never trending, they were just close to the heart.

Looking for Some More Recipes Like this:If you’re looking for more traditional recipes like this one, here are a few handpicked suggestions for you to try next:

Roasted wheat flour gujiya

Balushahi recipe

Mawa Pitha Recipe

Caramel Poha recipe

Lavang lata sweet recipe

Suryakala Sweet

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Dehori Recipe!

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It’s the best way to keep up with all the tasty things happening here. Don’t miss out. Subscribe today and join our community of food lovers!

Basic Ingredients Used in this Recipe:Curd: The base for fermentation. It gives Dehori its soft texture and a slight tangy flavor.

Rice Flour: Provides structure and a light crispness to the fried Dehori. Wheat flour can be used, but it will give a denser texture and change the flavor.

Jaggery: Adds natural sweetness and deep, earthy flavor in the syrup. Sugar can be used, but it won’t provide the same depth or traditional taste.

Water: For making syrup.

Oil: Used to fry the batter into crisp, golden discs. Use vegetable oil for best results.

PrintDehori RecipeDehori recipe is a traditional Bihari sweet dish made using fermented rice flour and curd. These deep-fried discs are soaked in jaggery syrup and served warm.Course DessertCuisine IndianKeyword dehori recipePrep Time 1 day day 10 minutes minutesCook Time 40 minutes minutesResting time 30 minutes minutesTotal Time 1 hour hour 20 minutes minutesServings 5 peopleCalories 422kcalAuthor PujaEquipment Mixing Bowl * Parat * Kadai * Cooking Tools Ingredients 500 gm Curd sour curd * 500 gm Rice powder * 2 cup Jaggery gur, grated or crushed * 1 cup Water * Oil for deep frying InstructionsPrepare the Batter In a large bowl, mix curd and rice powder. * Mix well until well combined. * Cover the bowl and let it rest for 1/2 hours. Fry the Dehori Heat oil in a deep pan or kadhai for frying. * Once the oil is medium hot, drop small portions of the batter into the oil.(just like pakoras) * Fry on medium flame until golden brown and slightly crisp on the outside. * Remove onto a plate. Making Syrup (Gur ki Chashni)* In a pan, add water and jaggery. * Heat on low flame until the jaggery fully melts and forms a 1-taar chashni (single-thread consistency). * Now add fried pakoda in syrup and mix nicely until all the pakodas gets coated nicely. * Remove and serve warm or let them rest for some time and serve. NotesThis recipe uses only jaggery—no sugar at all.The slight sourness from the curd gives the Dehori its unique tangy-meetha flavor.Adjust the syrup consistency 1-taar is ideal.Stays good for 3-4 days.Strain jaggery if needed to remove impurities and keep warm.NutritionCalories: 422kcal | Carbohydrates: 83g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 6mg | Fiber: 1g | Sugar: 81g | Calcium: 153mg | Iron: 2mgFrequently Asked Questions About this Recipe:Is Dehori a festive recipe?Not necessarily. It was often made at home without any occasion, just for the love of it.

Can I use sugar instead of jaggery?Traditionally, it’s made with jaggery. You can use sugar, but it won’t have the same depth.

Is 30 minutes of resting necessary?Yes, it gives the Dehori its soft texture and signature tangy flavor.

Can I make it with wheat flour?This version uses rice flour. Wheat flour may change the texture completely.

How long does Dehori last?Up to 3-4 days at room temperature.

My Recommended Product:I used a traditional iron kadhai to fry the Dehori. It gives that perfect rustic texture and helps retain heat well for even frying.

If you already have one at home, it’s a great option for recipes like this.

For the jaggery syrup, I used my Bergner Kadhai. It has a sturdy base and heats evenly, which is really important when working with jaggery to prevent burning or sticking.

It’s a great investment if you often make Indian sweets or curries.

You can check out the same one I use below

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  BERGNER TriPro TriPly Stainless Steel 24 cm Kadai with Stainless Steel Lid, 3.1 L Kadhai, Metal Spatula Friendly, Easy to Clean, Induction Bottom and Gas Stove Ready, 5-Year Warranty  * 🍯Less Oil Use & Low Flame Cooking : The triply material heats evenly and reduces hot spots, preventing food from burning or sticking. This allows you to use less oil while still achieving a non-stick effect for healthier cooking

✔️Material : Tri-ply stainless steel construction with inner body 18/10 stainless steel, middle layer aluminum sheet, outer layer 18/0 stainless steel
🤏🏻Stainless Steel handles with fine grip gives you a firm hold on the cookware and makes the handle long lasting
⏩Faster Cooking : Its construction helps to cook food 2 times faster than ordinary stainless steel cookware
🔘Induction Base : 360° Induction base allows greater contact with the heat source and a much faster cooking time, it Saves 30% Energy
✅Compatibility : Compatible with induction, gas, halogen, electric, and vitro-ceramic

Buy on Amazon You Might Also Want to Try:Check out some of the popular Bihari Sweet Recipes from my Blog!

Sattu Ladoo Sattu Ladoo is healthy energy balls made with roasted Bengal Gram Flour. Sattu is rich in protein and is widely used as a superfood. Check out this recipe Malpua Recipe Malpua is one of the special recipe prepared on Holi festival. You would find people enjoying malpua on this special occasion. Its a quick Indian recipe which can also be served as a sweet dish along with an rabri. Check out this recipe Gur Ka Pua – How to Make Gulgula Recipe Gur ka Pua or gulgula is a deep-fried, easy-to-make North Indian sweet and savory snack recipe made with wheat flour and jaggery. Check out this recipe Parval ki Mithai Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well. Check out this recipe Tisi Pitha Recipe Tisi Pitha Recipe is a healthy Bihari Sweet Dish also known as Chikana ka Pittha. It is a very rich and nutritional recipe since it includes alsi / flaxseeds and gur. It is said that we should eat a spoon of flaxseeds and a small piece of jaggery every day to stay healthy. Check out this recipe Dudh Peda Recipe An easy and simple traditional 3 ingredients Indian Dessert made with milk solids across india during festivals. Check out this recipeIf you liked this Bihari Sweet Dish and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Kulthi ki dal is a traditional Indian lentil recipe made using roasted and broken horse gram. This wholesome dal is known for its earthy flavour, simple ingredients, and health benefits.

Often enjoyed during winter, kulthi dal is warming, easy to digest, and perfect with steamed rice or roti.

Whether you call it kurthi dal or horse gram dal, this recipe is comforting, nutritious, and can be made throughout the year. (step-by-step-recipe-video)

About Kulthi ki Dal Recipe:In our home, we call this kurthi ki dal, and it holds a very special place in my heart.

My mother always made it during winters in our hometown. I still remember those foggy days, the warmth of the kitchen, the smell of dal roasting in the pan, and the quiet comfort that came with it.

This wasn’t just food, it was Maa’s way of wrapping us in care and warmth.

Now in Bangalore, as the weather turns chilly and it starts to rain, I find myself going back to this same kulthi ki dal recipe.

There’s something about its simplicity that brings peace. It’s light on the stomach, yet satisfying, Perfect for when you want something filling but not heavy.

Though traditionally made in winter due to its warming nature, kulthi dal can be enjoyed throughout the year. It’s one of those dishes that brings both nourishment and comfort in every bite.

Serving Suggestion:Serve this warm and rustic dal with plain steamed rice and a spoon of ghee.

It also tastes lovely with soft roti and simple salad.

Storage Suggestion:Store in a clean container in the fridge for up to 2 days.

Reheat with little water if needed, as the dal thickens after cooling.

Pro Tips:Always roast and lightly grind the dal for better texture and digestion.

Heat mustard oil well before adding spices to reduce its sharpness.

Adjust water based on how thick or soupy you like your dal.

Why You Should Make this Recipe:Made from horse gram, a powerhouse of protein and fiber

Helps in weight loss, digestion, and detox

Known to reduce inflammation, cold & cough, and even support kidney health

Warming in nature (garam taseer), perfect for monsoon and winter

Best enjoyed with steamed rice or roti

Looking for Some More Recipes Like this:Toor Dal Parippu Recipe

Quick Masoor Dal Recipe

30 Minutes Masala Dal Recipe

Muringakka Leaves Dal

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Basic Ingredients Used in this Recipe:Kulthi Dal: This is the main ingredient. It’s packed with protein, iron, and fiber. Horse gram is known for its warming nature, helps in weight loss, and supports kidney health and digestion. Using lightly roasted and crushed kulthi dal also makes it easier to cook and digest.

Tomatoes: They add natural tanginess and help balance the earthy flavour of the dal. Tomatoes are rich in Vitamin C and antioxidants.

Turmeric Powder: A natural anti-inflammatory spice. It gives the dal a beautiful colour and helps boost immunity.

Salt: Essential for enhancing the overall flavour. It also helps break down the dal while cooking.

Mustard Oil: Used for tadka. It has a strong, traditional flavour that brings out the rustic taste of this kulthi dal recipe.

Cumin Seeds (Jeera): Adds warmth and supports digestion. A common spice in traditional Indian dals.

Dry Red Chillies: Brings a light heat and smokiness to the dal. You can adjust based on your spice preference.

PrintKulthi ki DalKulthi ki dal is a traditional Indian lentil recipe made using roasted and broken horse gram. This wholesome dal is known for its earthy flavour, simple ingredients, and health benefits.Course Main CourseCuisine IndianKeyword kulthi ki dalPrep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutesServings 4 peopleCalories 529kcalAuthor PujaEquipment Kadai * Pressure Cooker * Parat * Strainer * Mixing Bowl * Cooking tool Ingredients 500 gm Horse gram Kulthi dal * 4 Tomatoes roughly chopped * Water as required * Salt to taste * ½ tsp Turmeric powder * 2 tbsp Mustard oil * 1 tsp Cumin seeds Jeera * 2 Whole dry red chillies Instructions* Dry roast the horse gram (kulthi dal) in a pan on medium flame until it turns aromatic and slightly darker. * Let it cool down completely. * Once cooled, pulse grind the dal coarsely, don’t make it powder, just break it slightly. * Sieve it using a strainer to remove the powdery bits (you want only the broken dal, not flour-like particles). * Wash the broken dal properly, strain the excess water. * In a pressure cooker, add washed dal, tomatoes, Salt to taste, turmeric powder and water.(just enough to cover and cook the dal) * Cook for 5-6 whistles or until done. * If not fully cooked, close the lid and cook again for 1–2 more whistles. (add more water if needed) * In a small tadka pan, heat 2 tbsp mustard oil until it starts to smoke lightly. * Add cumin seeds and let them crackle. * Add dry red chillies and fry for a few seconds. * Pour the hot tadka into the cooked dal. * Serve hot with plain rice or roti. A spoonful of ghee on top makes it even more comforting. NutritionCalories: 529kcal | Carbohydrates: 80g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 15mg | Potassium: 1505mg | Fiber: 40g | Sugar: 6g | Vitamin A: 1146IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 10mgFrequently Asked Question About this Recipe:What is kulthi dal?Kulthi dal or horse gram dal is a traditional Indian lentil known for its health benefits and rustic taste. It’s often eaten during winters.

Is this the same as kurthi dal?Yes! In many regions, it is also called kurthi dal — the same ingredient with regional name changes.

Can I make this dal in summer too?Yes, you can eat it all year round. Just have it in moderation during peak summer, as it is warming in nature.

Can I skip the tadka?Tadka adds flavour, but if you’re avoiding oil, you can skip it. The dal still tastes great with just salt and turmeric.

My Recommended Product:If you regularly cook dals at home, I highly recommend using a good-quality pressure cooker.

It saves time, cooks the dal evenly, and locks in all the flavour. I personally use this cooker and it makes the process so much easier.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try:If you enjoyed this kulthi ki dal, here are some more comforting recipes using dal that you’ll love:

Chana Dal Sabzi | Ramruch | Traditional Bihari Style Recipe This chana dal sabzi, also known as Ramruch, is a traditional Bihari-style Indian recipe made from soaked and ground chana dal. A rare, rustic dish packed with flavor and family tradition. Check out this recipe Masoor Dal This simple, comforting masoor dal is made with whole brown lentils cooked in the Instant Pot until creamy and flavorful. The vegan and gluten-free stew pairs perfectly with rice, quinoa or roti and can also be enjoyed as a soup. Check out this recipe Cholar Dal Recipe Cholar Dal is a no onion-no garlic, traditional Bengali Dish made with Bengal Gram or chana dal. Cholar dal goes really well along with Bengali style puri known as Luchi. Check out this recipe Restaurant Style Dal Makhani Recipe Dal Makhani Recipe is a flavorful creamy dal recipe popular in North. Dal Makhni goes really well along with naan, paratha, roti or jeera rice. Check out this recipe Odia Dalma Recipe Dalma is a traditional and healthy dish from the Indian state of Odisha. Dalma is a combination of mixed vegetables and lentils tempered with panch phoran masala and garnished with coconut and coriander leaves. Check out this recipeIf you liked this Horsegram Dal Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Looking for the best pakora recipes for rainy season?

Here are 8 crispy and flavorful Indian pakora varities you can enjoy this monsoon. From onion and aloo to paneer and baby corn, this collection of easy pakora recipes for tea time is perfect on a rainy day!

Rainy Days, Paper Boats, and PakorasFor me, monsoon is not just about rain. It’s about memories…

When I was a child, we had a big aangan with a mitti ka floor. On one side, there was a long shed made of dried hay.

My father and uncle would sit there on a chowki, sipping chai and chatting, while rainwater flowed down and created a small stream-like channel in the corner.

That little rainwater stream became our playground.

We kids would fold paper boats and float them in the water. Sometimes, we placed tiny ants on them and imagined they were off on a long journey.

One time, a squirrel slipped into the water near the cow’s feeding spot and started struggling. I quickly ran and helped it out.

It was soaked and scared, but after a moment, it shook itself and ran off. We laughed with relief. It’s a memory I’ll never forget!

After marriage, I remember one beautiful moment standing on the terrace with Dilip and our daughter, enjoying the rain together.

But now, things have changed. We worry about wet clothes, thunderstorms, and damp floors. Still, one thing hasn’t changed is our love for these Indian pakora varieties for rainy season.

There’s truly nothing more comforting during monsoon than enjoying monsoon special pakora recipes served hot with a steaming cup of chai.

So if your heart says ‘chai time’ every time it rains, you’re going to love these best pakora recipes for monsoon, perfect for cozy evenings and even better with family around.

Maggi Pakoda Recipe Maggi Pakoda Recipe is a tasty and easy fusion snack that combines delicious Maggi noodles with crispy pakoras. It’s perfect for the monsoon season or whenever you’re craving something crunchy and delicious. Check out this recipe Stuffed Mirchi Bhajji Recipe Stuffed Mirchi Bhajji Recipe, also known as Stuffed Menasinakai Bajji or Milagai Bajji, is a perfect spicy Monsoon snack or evening snack, especially when paired with a cup of tea. Check out this recipe Recipe for Aloo Pakora This Recipe for Aloo Pakora also known as aloo pakoda or aloo bajji is a tasty, crispy snack made with potatoes dipped in spiced gram flour and fried until crispy. Check out this recipe Garlic Bread Pakora Garlic Bread Pakora is an extremely popular Indian tea-time snack and breakfast recipe that is quite simple to prepare. Check out this recipe Stuffed Aloo Bread Pakora Recipe Stuffed Aloo Bread Pakora is a very commonly found street food in North India. Stuffed aloo bread pakora can be served along with green coriander chutney and tomato sauce. Check out this recipe Babycorn Pakoda Babycorn pakoda is a delicious snack made with crispy, fried baby corn and various spices. It’s perfect for parties, potlucks, or any time you’re in the mood for something tasty! Check out this recipe Paneer Pakoda Recipe Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. Check out this recipe Onion Pakoda Onion pakoda are onion fritters prepared with gram flour or besan batter, thinly sliced onions, and a few spices. Check out this recipe Aloo bonda recipe This Aloo Bonda recipe is just what you need. With a spicy mashed potato filling and a crunchy golden coating, it’s a South Indian favorite that’s easy to make at home. Check out this recipeSmall Things That Help:These are small tips that make cooking pakora recipes for rainy season easier and tastier:

I make chutneys a day in advance to save time.

Keep tea boiling while frying pakoras—the aroma is heavenly.

For a healthier version, use an air fryer or bake them.

Always use fresh oil and drain pakoras on tissue.

What to Serve With Pakoras:Hot adrak wali chai or masala chai

Green chutney or imli chutney

You can also serve soup of your choice with pakoras

You can also explore my collection of Indian Chutney Recipes to pair with pakoras:

Green Chutney Recipe

Red Chilli Garlic Chutney

Tamarind Chutney Recipe

Sarson ki Chutney Recipe

Coriander and Mint Chutney Recipe

Storage Tips:Pakoras taste best when hot and fresh.

You can store chutneys in the fridge for 3–4 days.

Leftover pakoras can be reheated in an air fryer or oven. Avoid microwaving—they turn soggy.

Frequently Asked Question about Pakora Recipes for Rainy Season:Which pakora is best for rainy season?Onion, aloo, and bread pakoras are the most popular for monsoon evenings.

Can I make pakoras without deep-frying?Yes, try air-frying or baking them for a lighter version.

How can I make crispy pakoras?Use cold water in the batter, fry in hot oil, and don’t overcrowd the pan.

Are pakoras gluten-free?Most are! Just use besan and avoid adding wheat flour.

Monsoon brings with it a craving for warmth, comfort, and something crispy to go with chai, and that’s where pakoras never fail.

These humble fritters bring people together, spark conversations, and remind us of home.

I hope this little collection of easy pakora recipes for tea time during rainy season gives you plenty of ideas to enjoy the rains a little more.

So next time the clouds roll in, don’t forget to grab your chai, pick a recipe, and make some memories.

Just like we used to. 🙂

My Recommended Product:If you make pakoras often, having the right kadai really helps. I personally recommend the Borosil Stainless Steel Kadhai with Lid.

It’s induction-friendly, has a tri-ply bottom for even heating, and works great for deep-frying pakoras evenly without burning them.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  Borosil Stainless Steel Kadhai With Lid, Induction Friendly, Impact Bonded Tri-ply Bottom, 1.8 L  * MADE OF HEAVY GAUGE STAINLESS STEEL - Whether youre an amateur cook or a pro, youll appreciate the versatility this vessel brings to your kitchen. The Borosil stainless steel, deep bottom kadhai with lid can be used to fry puris, samosas or simmer dals, subzis and curries. The lid catches any oil spits so its great for large batch, long hours cooking activities. The heavy gauge stainless steel also makes the vessel durable and long-lasting TRI-PLY BASE FOR UNIFORM HEATING - Encapsulated tri-ply base heats quickly and allows heat to be evenly distributed providing a smooth and flawless cooking experience.

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Buy on Amazon If you liked this Collection of Monsoon Special Pakora Recipes and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

Please take a moment and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Flax seed powder is packed with health benefits and blends easily into Indian meals. Learn how to make it at home with simple steps and storage tips. (step-by-step-recipe)

About Flax Seed Powder (Alsi ka Powder):Flax seeds, or chikna as we called it at home, have always been a part of my life, even before we knew how healthy they were.

My father used to grow flax seeds on our farming land. After harvesting, some of the seeds would be kept in the baramda, not for drying, just placed there casually.

Some of it we would sell, and some we gave to relatives. At that time, we didn’t know the value of flax seeds. It was just another crop.

At home, my mother would make chikna kaddu, tisi ka paratha, or simply add it to dal-chawal.

That taste, hot dal, plain rice, and a little flax seed powder was something else.

My brother loved it so much that he would keep saying, “Thoda aur de na… aur thoda… bas thoda sa aur chikna daal de!”

And just like that, he would end up pouring so much that he couldn’t even eat it! 😄 The chikna would be more than the rice on his plate. We still laugh about that.

Now that we know about the health benefits, we’ve started using flax seed powder again. But the funny thing is, we now have to buy it from the store. It’s not cheap either!

After marriage, when I brought flax seed powder home, everyone thought it was chai patti. Even my daughter still calls it that.

But now, it’s something we all enjoy, for the taste, the memories, and the health.

Flax seeds are small brown seeds rich in Omega-3 fatty acids, fiber, and other nutrients. But when eaten whole, the body doesn’t absorb all the goodness.

That’s why it’s better to roast and grind them into a powder.

Roasting makes them tastier and easier to digest. Grinding the turns flax seeds into a soft powder is easy to use in everyday food. This simple alsi powder recipe brings back both nutrition and nostalgia.

You might want to check out Tisi ka Pitha Recipe that we make using this flax seed powder.

Serving Suggestions:Here are some easy ways to include flax seed powder in your daily meals. These ideas are based on common flaxseed uses in Indian food like roti, chutney, and dal-chawal.

Mix with peanut powder to make chutney
Add 1 tsp to atta while making roti or paratha
Mix into hot rice with ghee and salt
Add to sabudana khichdi with peanut powder
Mix into sattu paratha stuffing
Sprinkle over dal-chawal (our family favorite!)
Add to stuffed baingan or bhindi masala
It blends in easily and adds a nutty taste to your food.

Storage Tips:1. Store in an airtight container 2. Keep it in the fridge for up to 1 month 3. If kept outside, use within 3–4 days 4. Always grind small batches for freshness 5. Whole flax seeds stay good for months

Pro Tips:1. Roast on low flame only. Flax seeds can burn quickly 2. Use a cast iron tava if you have one. It roasts evenly 3. Keep a lid ready. The seeds may pop 4. Let the seeds cool down fully before grinding 5. Avoid any moisture in the container

Why You Should Make This at Home:1. Super quick and easy 2. Cheaper and fresher than store-bought 3. Full of fiber, omega-3, and nutrients 4. Good for gut health and digestion 5. Can be added easily to Indian food

Health Benefits and a Note of Caution:Flax seed powder is great for your gut health. It’s full of fiber, supports digestion, and can be added to many meals.

This simple flaxseed powder benefits your body in many ways, from keeping your stomach happy to helping your skin and heart.

But too much can cause bloating or gas, especially if your body isn’t used to high fiber.

Start with 1–2 tablespoons a day, and if you have any health concerns, talk to your doctor first.

Looking For Some More Recipes Like This:Biryani Masala Powder

Gun Powder Chutney

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Basic Ingredients Used to Make this Recipe:Flax Seeds: This is the only ingredient needed for this recipe. Flax seeds are full of omega-3 fatty acids, dietary fiber, and are known to support digestion and gut health.

When eaten whole, most of their nutrients pass through the body undigested. But when roasted and ground, they become easier for the body to absorb.

The nutty flavor also becomes more enjoyable after roasting.

PrintFlax Seed PowderFlax seed powder is packed with health benefits and blends easily into Indian meals. Learn how to make it at home with simple steps and storage tips.Course Side DishCuisine bihariKeyword flax seed powderPrep Time 2 minutes minutesCook Time 4 minutes minutesTotal Time 6 minutes minutesServings 75 ml powderCalories 6kcalAuthor PujaEquipment Mixer Grinder * Parat * Kadai * Cooking tool * Storage Jar Ingredients 1/2 cup Flax Seeds Tisi / Alsi, or as needed Instructions* Heat a clean, dry pan or kadai on low flame. * Add the flax seeds and roast them, stirring every few seconds to prevent burning. * The seeds will start popping like mustard seeds. * Keep a lid handy and cover in between stirring to avoid them jumping out. * Roast for about 3–4 minutes, until you get a warm, nutty aroma. * Turn off the flame and let the seeds cool down completely. * Once cooled, transfer them to a dry spice grinder and grind into a fine powder. * Store in an airtight container. * For longer freshness, refrigerate and use within 1 month. * If storing outside, finish within 3–4 days. NotesAlways roast on low flame to avoid bitterness. Let seeds cool fully before grinding. Use only dry jars, moisture can spoil the powder.For the best taste, make in small batches and consume fresh.Tisi powder can be added to paratha dough, chutneys, sabudana khichdi, sattu, or even sprinkled on dal-chawal.NutritionCalories: 6kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 0.3mg | Potassium: 9mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.1mgFrequently Asked Questions About this Recipe:Why should we roast flax seeds before grinding?Roasting improves the taste and helps with digestion.

Can I eat flax seeds raw?Yes, but your body won’t absorb all the nutrients unless they are ground.

How much flax seed powder is safe per day?1 to 2 tablespoons is enough for most people.

How long can I store ground flax seed?Use within a few days if kept outside, or up to 1 month if refrigerated. For the best taste and freshness, it’s better to consume it within a week. Make small batches so you can enjoy it fresh every time.

What does flax seed powder taste like?It has a mild nutty taste that blends well with Indian food.

Can flax seed powder be given to kids?Yes, in small amounts. You can mix it in their roti dough, chutney, or dal to make it part of their diet.

My Recommended Product:A good-quality mixer grinder makes all the difference while grinding soaked chana dal. I personally recommend using the below listed Mixer grinder. It’s powerful, efficient, and gets the texture just right without overheating.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  Sujata MG 01 The New Generation Mixer Grinder (3 Jars) ABS, Black, 1000 Watts  * A 1.75 litre unbreakable transparent liquidizer jar for multiple uses like shakes, purees, cold coffee, cocktails, mocktails, butter milk etc.

A 1 litre rust-free stainless-steel jar with aluminium metal base and has high strength food grade blades to grind dips, batters, masalas coffee bean etc, suitable for both dry grinding and wet grinding.
A 500 ml rust-free stainless-steel jar with aluminium metal base comes with safety locks perfect for smaller quantities like mint (pudina) chutney, coconut chutney, ginger garlic paste, tamarind ( imli ) paste etc.

Buy on Amazon You Might Also Want to Try: Sarson ki Chutney Recipe Make this authentic Sarson ki Chutney Recipe in just 10 minutes! This spicy mustard chutney from Bihari cuisine adds bold flavors to litti, parathas, and more. Check out this recipe How to make Onion Tomato Chutney Tomato chutney is a South Indian condiment made with onion, tomatoes, spices, and herbs. It’s typically served with south Indian breakfast foods such as idli and dosa. But don’t confine it to south Indian cuisine! Serve with sandwiches, pakoras, parathas, and other munchies. Check out this recipe Green Chutney for Chaat Green Chutney is one of the most popular aromatic chutneys used for Indian chaat, snack, or sandwiches. This chutney helps enhance the taste of any dishes that it is added in. Check out this recipe Red Chilli Garlic Chutney for Chaat Red Chilli Garlic Chutney is a spicy and colorful chutney made with Kassmiri Red Chilli and Garlic. This chutney can be added to any Indian Chaat Recipe to enhance the flavor and can also be used for appetizers too. Check out this recipe Tamarind Chutney Tamarind chutney is very popular for its natural sour taste and this can be served with almost all kinds of fried snacks and chaats. Check out this recipe Peanut Chutney Recipe Peanut chutney or groundnut chutney is a healthy, quick, and great substitute for Coconut Chutney. Peanut chutney can be served along with idli, dosa, medu vada, or uttapam to make your breakfast, more healthy. Check out this recipeIf you liked this Flax Seed Powder Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Chana dal sabzi isn’t just another everyday curry. In our home, we called it Ramruch, a silky, rustic sabzi made from whole chana dal that’s soaked, ground, and cooked into melt-in-the-mouth cubes.

It’s simple, soulful, and brings back the warmth of old-school Indian kitchens. If you love traditional Indian recipes or unique homemade chana dal curry, this one is a must-try. (step-by-step-recipe-video)

About Traditional Chana Dal Sabzi:Some recipes don’t exist on the internet, just like this soaked chana dal recipe, not because they aren’t delicious, but because they’ve quietly lived inside homes, passed down from one generation to the next.

Ramruch also called as chana dal sabzi is one such dish.

You won’t find this version in cookbooks or restaurant menus. It starts with whole chana dal, soaked and coarsely ground, then cooked to a thick paste and set into slabs.

Once firm, it is cut into pieces and gently added in a spiced tomato-based curry.

Unlike besan-based sabzis, this preparation brings out the nutty, hearty flavor of chana dal.

There is no steaming, no deep frying. Just honest ingredients and time-tested technique.

It was a regular part of meals at home, yet always felt special.

We never questioned the name Ramruch (chana dal sabzi). It just meant comfort, tradition, and a meal everyone looked forward to.

And now, I’m so happy to share this almost-forgotten Bihari style chana dal sabzi with you.

Serving Suggestion:This homemade chana dal curry goes well with roti, paratha, or even steamed rice.

Tastes amazing with a side of green chutney or a spoon of mango pickle.

For a fuller meal, pair itwith boondi raita or plain curd.

Storage Suggestion:Store the leftover chana dal sabzi in an airtight container in the refrigerator.

Keeps well for 2–3 days.

Reheat on low flame; avoid over-stirring to prevent breaking the pieces.

If you are making extra, store the pieces and curry separately. When ready to serve, heat the curry first, dip the pieces in gently, and then serve hot.

Pro Tips:Grind the chana dal coarsely, not into a fine paste.

Cook the ground dal mixture on low flame until it thickens and leaves the sides.

Let the mixture cool down completely before cutting it into pieces, or you can cut it once it has fully set and cooled.

Use mustard oil for an earthy, traditional flavor.

To avoid breaking the pieces, add them to the gravy just before serving. Some pieces may break slightly, but that’s completely normal and won’t affect the deliciousness of the dish.

Why You Should Make This Bihari Style Chana Dal Sabzi:Unique recipe you won’t find easily online.

Made with simple pantry ingredients.

Packed with plant-based protein from chana dal.

Looking for More Such Recipes Like This:Besan ke Gatte ki Sabzi Recipe

Kadi Pakoda Recipe

Lauki Kofta Curry Recipe

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Basic Ingredients Used to Make this Chana Dal Sabzi Recipe:Chana Dal: Chana dal is the core of this chana dal sabzi. It gives the dish structure, protein, and a nutty richness that makes every bite hearty and satisfying.

Garlic: Adds depth and bold aroma to both the dal and the gravy.

Ginger: Brings warmth, aids digestion, and balances the richness.

Green Chillies: Offers a fresh, sharp heat.

Tomatoes: Adds richness and a mild tang, helps thicken the gravy naturally, and balances the overall spice mix with gentle acidity.

Onions: Adds sweetness and volume to the gravy.

Water: Used to adjust consistency while grinding and cooking.

Coriander Leaves: For garnish and a touch of freshness.

Mustard Oil: The signature flavor carrier; adds sharpness and authenticity.

Spices: I have used spices like coriander powder, cumin powder, garam masala powder, turmeric powder, and chilli powder to bring out the bold, layered flavors in this homemade chana dal curry.

Hing (Asafoetida): Enhances flavor and supports digestion.

Salt: Essential seasoning that balances all other flavors.

Whole Dry Red Chillies: Adds smoky heat and visual appeal.

PrintChana Dal Sabzi | Ramruch | Traditional Bihari Style RecipeThis chana dal sabzi, also known as Ramruch, is a traditional Bihari-style Indian recipe made from soaked and ground chana dal. A rare, rustic dish packed with flavor and family tradition.Course Main CourseCuisine IndianKeyword chana dal sabziPrep Time 20 minutes minutesCook Time 40 minutes minutesSetting Time 30 minutes minutesTotal Time 1 hour hour 30 minutes minutesCalories 2467kcalAuthor PujaEquipment Mixer Grinder * Mixing Bowl * Parat * Kadai * Cooking Tools * Knives IngredientsFor the Dal Mixture (to grind): 500 gm Chana Dal soaked for 4–5 hours * 15 cloves Garlic * 2 inch Ginger * 4 Green Chillies * water a little To Cook ground chana dal: 1/3 cup Mustard Oil * Asafoetida a pinch * 1 tsp Cumin seeds * 1 tsp Turmeric powder * 2 tsp Salt or to taste For Greasing and Setting: Mustard Oil to grease the thali For Shallow Frying: Mustard Oil as needed Spices Mixture (for gravy) 2 tbsp Dhania Powder coriander powder * 1 tbsp Jeera Powder cumin powder * 1/2 tsp Garam Masala * 1 tbsp Kashmiri Red Chilli Powder * 1/2 tsp Haldi turmeric powder * Little water For the Gravy: 1/4 cup Mustard Oil * Asafoetida a pinch * 1 tsp Cumin Seeds * 3-4 Whole Dry Red Chilli * 3 Onions finely sliced * 10 cloves Garlic crushed * 2 inch Ginger crushed * Spice Mixture that we soaked * 3-4 Tomato * Salt to taste * Water as needed for the gravy * Coriander Leaves handful, chopped InstructionsSoak and Grind: Soak chana dal for 4–5 hours. Drain the water completely. * Grind it coarsely along with garlic cloves, ginger, green chillies and little water. Do not make it smooth or watery. Cook the Dal Mixture: Heat oil in a pan. * Add hing aad cumin seeds. Let it splutter. * Add gound chana dal, turmeric powder and salt. Mix well. * Cook the ground mixture on medium heat, stirring continuously. * Cook until the mixture thickens or dry and starts leaving the sides of the pan. Mash and Set: Transfer the cooked dal mixture to a large thali. * While still warm, mash it thoroughly with your hands to make it soft. * Grease another thali, transfer the miture and press the mashed mixture evenly into it. * Let it cool slightly and cut into barfi- or diamond-shaped pieces. Shallow Fry: Heat mustard oil in a pan and shallow-fry the cut pieces until golden brown and crispy. * Fry few pieces at a time. Do not overcrowd and turn gently, so that the pieces doesn’t break) * Once done, set aside. Soaking Masala: In a bowl add coriander powder, cumin powder, garam masala powder, kashmiri red chilli powder, turmeric powder. * Add little water and mix the spices well and set aside. Prepare the Masala Gravy:* Heat 1/4 cup mustard oil until it smokes slightly, then reduce the heat. * Add a pinch of hing and cumin seeds. * Add whole dry red chilli (broken). * Add sliced onions, saute until golden brown. * Now add crushed garlic and ginger, saute util the raw smell goes. * Now add soaked masala’s. Cook until the raw smell goes off. * Now add sliced tomato and salt, give it a nice stir. * Cover and cook until the tomatoes gets mushy on low flame. * Add water to make a gravy (as per your desired consistency) and bring it to a boil. * Now add chopped coriander leaves. * Gently add the fried chana dal pieces into the gravy. Let it boil and switch off the flame. * You can also add pieces in the gravy while serving. * Both ways they are tasty. * Serve hot with roti or rice. This sabzi tastes rich, rustic, and full of comfort — a true taste of home. NutritionCalories: 2467kcal | Carbohydrates: 250g | Protein: 63g | Fat: 147g | Saturated Fat: 17g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 81g | Sodium: 5369mg | Potassium: 4093mg | Fiber: 64g | Sugar: 63g | Vitamin A: 4777IU | Vitamin C: 347mg | Calcium: 691mg | Iron: 29mgFrequently Asked Question About Chana Dal Sabzi:Is this the same as pitod ki sabzi?No. Pitod is usually made with besan (gram flour), while Ramruch is made with soaked and ground chana dal.

Why is it called Ramruch?That’s what it was called in our home. It may not have a dictionary meaning, but it holds emotional value for us.

Can I make this ahead of time?Yes! You can make both the set pieces and the gravy in advance. Just store them separately and combine before serving.

What should I do if the pieces break in the gravy?Don’t worry! Some breaking is natural and doesn’t affect the taste. Just handle gently while stirring.

Is this recipe vegan?Yes, the entire recipe is vegan as long as you use mustard oil instead of ghee.

Why is it called Ramruch?That’s what it was called in our home. It may not have a dictionary meaning, but it holds emotional value for us.

Can I make this ahead of time?Yes! You can make both the set pieces and the gravy in advance. Just store them separately and combine before serving.

Can I make this dish without onion and garlic?Yes, you can skip onion and garlic to make a satvik version. Just adjust the spices for more flavor.

Can I double this recipe for a large gathering?Yes, this recipe can easily be doubled. Just make sure to cook the ground dal mixture in batches if needed to ensure even thickening.

What’s the best way to reheat leftovers?Reheat the gravy first, then gently add the pieces and heat through on low flame. Avoid over-stirring to keep pieces intact.

Can I shallow fry the pieces ahead of time? Yes, you can fry the pieces in advance and store them separately. Just warm them in the gravy before serving.

Does this dish have to be spicy?You can reduce or skip the green chillies and red chilli powder to make a milder version, especially for kids.

My Recommended Product:A good-quality mixer grinder makes all the difference while grinding soaked chana dal. I personally recommend using the below listed Mixer grinder, it’s powerful, efficient, and gets the texture just right without overheating.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  Sujata Mixer Grinder MG 02 1000W with 3 Jars  * Model Type & No. SUJATA MG02 MIXER GRINDER Motor Heavy duty, universal types 1000 Watts with double ball bearing. Power Supply 230 to 240 Volts, AC 50-60 Hz. Power Consumption 1000 Watts on maximum load. Rating 90 minutes. Speed Control 3 speed Rotary switch with pulse action. Motor Speed No load speed maximum 25000 R.P.M. Protection Class I double insulated. Flex Cord P.V.C. approx. 2.15 meters usable with 6 Amp. 3 pin plug. Net Weight with Carton Approx. 6.30 Kg. Dimensions(in Cms.) 54.9 x 27.80 x 37.50 L * W * H Capacity of Jars Stainless Steel (S.S.) Blender Jar – 1.50 Ltr. Dry Grinder Jar – 1 Ltr. Chutney Jar – 0.5 Ltr.

Buy on Amazon   You Might Also Want to Try: Kathal Aloo ki Sabji – Raw Jackfruit Potato Curry Recipe Kathal Aloo ki sabji is a delicious curry made with kathal or raw jack fruit. kathal aloo ki sabji goes really well along with plain rice, pulao, roti, puri, paratha or naan.  Check out this recipe Jimikand ki Sabzi Bihari Style Jimikand ki sabzi is a delicious spicy Indian Curry recipe. This recipe goes really well along with plain rice, plain roti and plain paratha. Check out this recipe Pyaz Wale Karele ki Sabzi Recipe Pyaz wale karele ki sabzi recipe is a tasty side dish. Pyaz wale karele ki sabzi goes really well along with roti and paratha Check out this recipe Lauki Sabzi Recipe – How to Make Bottle Gourd Curry Recipe Check out this recipe*If you liked this Soaked Chana Dal Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Banana milkshake recipe that’s creamy, healthy, and easy to make in minutes. Perfect for kids, breakfast, or as a quick energy drink any time of day!

This banana milkshake for kids is not only healthy and filling, but also a great way to sneak in fruits without any complaints!

About Banana Milkshake Recipe:Who doesn’t like a milkshake?

I still remember one of those old ads we saw as kids. It showed a FREE shake bottle with Nescafé, and we were so impressed—we tried everything to convince our parents to buy it.

Now, we were a tea-drinking family. Coffee wasn’t really a thing at home. But somehow, they finally agreed. Sadly, by the time they did, the offer had ended.

We felt like we had missed out on winning a lottery by just a whisker.

Back then, the easiest shakes we could make were a simple coffee shake or a classic banana milkshake.

We would toss in a few ice cubes, add milk, spoon in some chocolate health drink, blend it all—and there it was: a cool, frothy quick milkshake recipe that made us feel like little chefs.

If it was a coffee shake, we had to buy a small Nescafé packet first. But that effort always felt worth it.

Growing up in northern India, where summers often touched 42–43°C, a cold milkshake was pure bliss.

In cities like Delhi and Bhagalpur (my hometown), the heat makes you crave something cold and refreshing.

You’d find juice corners and healthy banana shake stalls popping up near food joints—especially during summer. These small shops thrived in the heat and quietly disappeared once the season changed.

Even in Bangalore, where it’s not that hot, we still prefer a chilled drink in summer.

Mango shake is an obvious favorite during mango season, but today’s recipe is different—simple, filling, and loaded with natural energy.

It’s a drink many people ignore, but I love it throughout the year—whether it’s for breakfast, after a workout, or as a banana milkshake for kids when they need something tasty and nutritious.

So if you’ve been wondering how to make banana milkshake that’s creamy, quick, and healthy—let me show you my favorite way to do it!

If you love chilled drinks like I do, don’t miss my collection of 14 Summer Drinks Recipes to Beat the Heat — perfect for summer or anytime you need a quick energy boost.

Serving Suggestion:1. Serve chilled in a tall glass with a few ice cubes for a refreshing twist. 2. Garnish with chopped nuts, chia seeds, or a drizzle of honey for added texture and nutrition. 3. You can also top it with a scoop of vanilla ice cream or a sprinkle of cinnamon if serving as a dessert. 4. This healthy banana shake is perfect for breakfast, post-workout, or as a quick energy drink for kids.

Storage Suggestion:Banana milkshake is best consumed fresh. Avoid storing for too long as bananas may darken and change taste.

Pro Tips to Make Perfect Healthy Banana Shake:1. Use ripe bananas for natural sweetness—this way, you can skip adding sugar. 2. To make it extra creamy, use chilled milk and frozen banana slices. 3. Add a pinch of cardamom powder or cinnamon for a subtle flavor twist. 4. For a thicker shake, reduce the milk or add soaked oats or nut butter. 5. Always blend just before serving to retain freshness and avoid browning.

Why You Should Make this Quick Milkshake Recipe:1. It’s a nutritious and filling drink loaded with potassium and fiber from bananas. 2. This is a quick milkshake—ready in under 5 minutes with just a few basic ingredients. 3. No need for added sugar if using ripe bananas—naturally sweet and healthy. 4. Perfect for kids, adults, and busy mornings—a great way to stay energized. 5. Customizable with your favorite flavors, nuts, or seeds—one recipe, many variations!

Looking for Some More Recipes Like this:Mango milkshake recipe

Mango mastani recipe

Mango lassi recipe

Muskmelon Lassi

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Basic Ingredients Used to Make this Recipe:Ripe Bananas: Bananas are the heart of this milkshake. They add natural sweetness, creaminess, and are a great source of energy, potassium, and fiber—perfect for kids and adults alike.

Chilled Milk: Milk adds smoothness and makes the shake rich and creamy. It also provides protein, calcium, and makes the drink more filling.

Sugar: Although you won’t need sugar in this, if you prefer, you can add a little—or substitute it with honey or jaggery

Cardamom or Cinnamon (optional): Adds a light aroma and subtle flavor, especially loved in Indian-style milkshakes. It also aids digestion.

Ice Cubes (as needed): Makes the milkshake chilled and refreshing—especially for hot summer days.

Others: You can add chopped nuts or chia seeds for a crunchy texture and extra nutrition, making it a great healthy banana shake for growing kids or a post-workout snack.

PrintBanana Milkshake Recipe – Quick & CreamyBanana milkshake recipe that's creamy, healthy, and easy to make in minutes. Perfect for kids, breakfast, or as a quick energy drink any time of day!Course DrinksCuisine IndianKeyword Banana MilkshakePrep Time 10 minutes minutesTotal Time 10 minutes minutesServings 1 glassCalories 325kcalAuthor PujaEquipment Mixer Grinder * Serving Glass Ingredients 1 1/2 cup Milk * 1 Ripe banana * Sugar as per required, optional * 1 pinch Cardamom Powder * 2-3 Ice cubes optional Instructions* Peel the skin of Banana. * Chop banana into 3-4 pieces. * Add banana, milk, ice, sugar, and cinnamon powder in a blender and blend everything till smooth. * Pour into a glass and serve immediately. NotesIf you are really short of time and want a quick banana shake, the easiest way is just to whip banana and milk together along with some sugar.NutritionCalories: 325kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 142mg | Potassium: 973mg | Fiber: 3g | Sugar: 32g | Vitamin A: 668IU | Vitamin C: 10mg | Calcium: 457mg | Iron: 0.3mgFrequently Asked Question About this Recipe:Can I make banana milkshake without sugar?Yes! Use ripe bananas for natural sweetness. You can also add honey, dates, or jaggery if needed.

Why does banana milkshake turn brown?Bananas oxidize quickly. To avoid this, blend the shake just before serving or add a few drops of lemon juice to slow down browning.

Can I store banana milkshake for later?It’s best consumed fresh, but if needed, store it in an airtight container in the fridge for up to 12–16 hours.

Is banana milkshake good for kids?Yes, banana milkshake for kids is a great option as it’s naturally sweet, easy to digest, and packed with energy—perfect for busy mornings or evening snacks.

My Recommended Product:If you make smoothies, milkshakes, or chutneys regularly at home, a good mixer grinder can really save time and effort.

I personally recommend using a high-speed mixer grinder that can blend bananas into a smooth shake without any lumps.

It’s also great for grinding spices, making pastes, or even nut butters.

I only recommend products I’ve personally used or truly believe in for home cooking.

A good mixer really makes a difference in both speed and texture—especially when you’re blending soft fruits like bananas.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  Sujata MG03 Mixer Grinder | The New Generation Mixer Grinder | Powerful and Versatile Kitchen Appliance | 1000 Watts Motor | 4 Stainless Steel Jars  * Brand: Sujata

Material: Polycarbonate
Blade Material: Stainless Steel

Buy on Amazon You Might Also Want to Try: Buttermilk Curry leaves chaas is a refreshing and nutritious beverage made by blending curd with fresh curry leaves and green chilies. Originating in South India, this drink is believed to have been created as a way to beat the heat and aid digestion during the hot summer months. Check out this recipe Recipe for Aam Panna This easiest recipe for Aam Panna is a quick and tasty summer beverage you can make at home. Also known as kairi ka panna, this is a cool summer drink made with raw mango. Aam ka Panna is nutrient-dense and aids in overcoming the negative effects of severe summer. Check out this recipe Raw Mango Sattu Drink This Raw Mango Sattu Drink is a refreshing and healthy choice for summer. It blends the sour taste of raw mango with nutritious sattu flour, spices, and a bit of citrus. It’s easy to make, perfect for hot days, and everyone will enjoy it. Check out this recipe Sattu Sharbat Recipe Sattu Sharbat is one of the most popular, traditional healthy Summer Drink from Bihar, made usually with roasted black chickpeas(kala chana) flour. Kala Chana Sattu is high in fibre and protein. Sattu Sharbat helps keep the body hydrated and it also helps in avoiding sunstrokes. Check out this recipe Bael ka Sharbat – Wood Apple Squash Bael ka Sharbat is a fiber-rich, ayurvedic summer drink made with bael pulp, ideal for keeping the body cool and the stomach healthy during hot weather. Check out this recipeIf you liked this Quick Milkshake Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Kannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala.

This recipe is very simple to make and can be stored for longer time. (step-by-step-recipe)

About Kannimanga Achar Recipe – Tender Mango PickleKannimanga Achar is a traditional Kerala style mango pickle made using tiny, unripe mangoes—known as kannimanga—that appear at the very start of summer.

These tender mangoes are preserved whole in a spiced gravy and left to mature over months, developing a bold and tangy flavor that pairs beautifully with curd rice and plain rice meals.

This recipe is very special to me.

As soon as my Mother in Law sees the baby mangoes at the market, she brings them home and prepares this flavorful tender mango pickle just like she learned from her elders.

Watching her make it with so much care and experience is something I look forward to every summer.

It’s stored in a bharani (ceramic jar) and left to mature for a few months—just the way it has always been made in Kerala households.

Serving Suggestion:Tastes amazing with curd rice or moru curry.

Serve with plain rice and sambar for a comforting Kerala-style meal.

Even a small piece of this pickle can bring life to a simple plate of rice.

Storage Suggestion:Store the pickle in a clean, dry bharani or glass jar.

Always use a dry spoon to avoid spoilage.

Keep it in a cool, dark place for up to a year or more. You can even refrigerate.

The liquid should always cover the mangoes—this helps preserve them longer.

Pro Tips:Use only baby mangoes with stalks—it helps them stay firm while pickling.

Don’t skip the gingelly oil—it adds authentic Kerala flavor and improves shelf life.

Always let the gravy cool completely before mixing with the mangoes.

The water level should always be above the mangoes inside the jar.

Wait at least 3 months before using—the taste deepens beautifully with time.

Why You Should Make This Spicy Mango Pickle Recipe:It’s a traditional South Indian pickle passed down from generations.

Made with seasonal tender baby mangoes that are naturally sour and perfect for pickling.

It stays good for months and makes even the simplest meals taste special.

It’s full of bold, spicy and tangy flavors that develop beautifully over time.

This recipe carries the love and care of my mother-in-law’s kitchen—and now, it’s part of mine too.

Looking for Some More Recipes Like This:Kadumanga Achar Recipe

Traditional Aam ka Achar

Lemon Pickle Kerala Style

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Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Kerala Style Mango Pickle Recipe!

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Basic Ingredients Used to Make this Recipe:Kannimanga / Tender Baby Mangoes: The main ingredient. These tiny mangoes are sour, firm, and perfect for whole pickling.

Salt: Acts as a natural preservative and draws out water from the mangoes to start the fermentation.

Chilli Powder: Gives the pickle its vibrant red color and signature heat.

Yellow Mustard Seeds: Adds a sharp, earthy flavor that balances the sourness.

Mustard Seeds: Used in the tadka (tempering) to enhance aroma and taste.

Gingelly Oil: Essential in Kerala style mango pickle—gives it richness and helps preserve the achar.

PrintKannimanga Achar RecipeKannimanga Achar Recipe is a recipe made using Tender Mangoes and is a specialty of Kerala. This recipe is very simple to make and can be stored for longer time.Course Side DishCuisine IndianKeyword kannimanga achar recipePrep Time 2 days days 15 minutes minutesCook Time 5 minutes minutesMaturing Time 90 days daysTotal Time 92 days days 20 minutes minutesServings 250 gmCalories 209kcalAuthor PujaEquipment Bharani * Patila * Mixing Bowl * Stirer Ingredients 250 gm Kannimanga / tender mango * Salt to taste * 3 tbsp Chilly Powder or to taste * 2 tsp Yellow Mustard Seeds crushed in a mortar and pestle (You can crush them in a mixer instead) * 1/4 tsp Mustard Seeds to temper * 3 tsp Gingelly Oil Instructions* Wash the tender mangoes well and put aside to drain off excess water or pat dry. * Each tender mango should have a little stalk along with them so do not remove their stalks completely. * Put them in a bharani. * Boil some water and cool it down to room temperature. * Add this water to the mangoes in bharani. * Close the bharani with its lid and keep aside for 1 – 2 days. Water will ooze out from the tender mangoes. * Take out the bharani in 2 days. * Heat a pan, add 2-3 tsp gingelly oil. * Add mustard seeds and let it splutter. * Take out the mango gravy in a bowl from the bharani and pour it into the pan. * Add mustard powder, chili powder and salt to taste, and bring it to a boil. Remove from the fire. * Check the salt and if needed add more salt. * Let it cool down completely. * When the gravy has cooled down, add the gravy back to the mangoes in bharani glass jar and shake and mix well. * Close the bharani with its lid. Keep in a cool, dry place for at least three months before using. Use a clean and dry spoon to serve the pickle. NotesThe more the pieces are soaked in the masala mix, the tastier it will be.The liquid level should be above the mango pieces so that the mangoes are completely soaked in.NutritionCalories: 209kcal | Carbohydrates: 13g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 394mg | Potassium: 468mg | Fiber: 8g | Sugar: 2g | Vitamin A: 7115IU | Calcium: 90mg | Iron: 4.5mgFrequently Asked Question About this Recipe:What is Kannimanga Achar made of?Kannimanga achar is made using tender baby mangoes, salt, chilli powder, mustard seeds, and gingelly oil. It’s a traditional Kerala style mango pickle made in summer.

Why should I keep the stalks on the mangoes?Leaving a bit of the stalk helps the mangoes stay firm during the long soaking and pickling process. It also helps hold in the natural juices.

How long should I wait before eating the pickle?The pickle should rest for at least 3 months to allow the flavors to fully develop. The longer it matures, the better it tastes.

Can I use any other oil instead of gingelly oil?Gingelly oil gives the achar its authentic Kerala taste. You can use mustard oil in a pinch, but it will change the flavor.

How long can Kannimanga Achar be stored?If stored properly in a clean, dry jar with enough liquid covering the mangoes, it can last for up to a year or more.

My Recommended Product:Once your tender mango pickle is ready and cooled, storing it properly makes all the difference. I personally like using glass storage jars because they keep the achar fresh.

If you’re looking for a good option, here’s I have listed a product (jar) I use in my kitchen.
It’s airtight, looks nice on the shelf, and works well for any kind of homemade pickle.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

  QIMACPLUS Handmade Ceramic Pickle Jar Set with Lids – Achar Barni | Containers for Pickles, Spices, Chutneys, and Sauces Storage (1000ml Pack of 2)  * Decorative Canister Is An Excellent Choice For Traditional Or Modern Theme Home Setting.

Versatile Lidded Container: This Storage Jar Is Suitable To Be Placed Anywhere At Your Home–Bedroom, Living Room, Dining Room Or Kitchen.
The Ceramic Jar Features Sophisticated Oriental Inspiration Mixed With Modern Technique That Makes It One Of A Kind Decor Accent For Any Home
Hand-Finished Decorative Jar: Crafted Of Hand-Thrown Porcelain, The Lidded Canister Is Hand Painted In Timeless Cobalt Blue And White In Beautiful Floral Pattern
Product Material: PURE Ceramic, MADE IN INDIA Color: Cream Glossy Finish Jars/Broad Mouth, Perfect Quality, You Can Sufficiently Store Anything In These Beautiful Eye Catching Pickle Jars As Per Your Likings,100% Food Safe

Buy on Amazon You Might Also Want to Try: Aam ka Chunda Aam chunda is a spicy, sweet, and sour mango pickle made with green raw mangoes in Gujarati style. This instant pickle goes great with summer Indian cuisine. Check out this recipe Aam ka Murabba Aam ka Murabba or Aam ka Meetha Achar is a sweet and tangy mango preserve made from unripe green mangoes. Aam ka Murabba goes really well wih paratha, poori or roti. (Step-by-Step-Recipe) Check out this recipe Aam ki Launji – How to make Instant Gudamba Recipe Gudamba, aam ki launji or khatta mitha aam ka achar is a sweet, spicy and tangy pickle or chutney made with raw mangoes, jaggery and some aromatic Indian spices. It goes really well with puri, kachori, paratha, stuffed paratha, roti or pulav. Check out this recipe Recipe of Mango Jam This recipe of Mango jam is a delicious spread for freshly buttered toast. It has a rich tangy flavor and a beautiful texture that is sure to please your taste buds. Check out this recipeCompilations of my Mango Recipes:Here’s a quick compilation of the various mango recipes on my blog.
30 Mango Recipes – (Raw and Ripe Mango Recipes)
16 Delicious Recipes from Raw Mango – Raw Mango Recipes
16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
14 Summer Drinks Recipes to Beat the Heat – Summer Drinks

If you liked this raw mango pickle recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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If you’re looking for the best electric chopper for kitchen use, the Borosil Chef Delite 300 Watts Electric Chopper is a great choice. It makes chopping, dicing, mincing, and blending quick and easy.

After using this chopper, I must say it has exceeded my expectations. If you want a reliable electric chopper to help with your meal prep, keep reading for my detailed review.

Why Choose the Borosil Chef Delite Electric Kitchen Chopper?One of most difficult and tedious things to do in the kitchen is chopping and dicing vegetables.

In fact, that is what takes the most time when you prepping for your cooking process.

And worst, is the messiness that it makes in the kitchen.

If you have been cooking your meals, I am sure you can relate to this.

It was long that I was looking for a solution to this. I tried some of the manual choppers out there but found it even more messier.

That is when I came across the Borosil Chef Delite Electric Chopper.

The Borosil Chef Delite Electric Chopper is designed for efficiency and ease, making it an ideal choice for busy home cooks.

And you will know why I am saying so, when you read this complete review.

Key Features at a Glance:Here are some of its key features at a glance.

Powerful 300W motor for quick and efficient chopping.
Twin Blade Technology for uniform and precise cuts.
600ml ‘Chop-Serve-Store’ bowl for convenience.
Safety motor mount switch to prevent accidental operation.
Multipurpose functionality: chops, minces, dices, whisks, and blends.
Easy to clean and store, making kitchen tasks hassle-free.

One of the things that attracted me the most was its powerful motor. It meant that the motor could take care of even the more difficult chopping and mincing as well.

The bowl is another decent piece of innovation. You can chop in it and then use the base as a lid to store it. So not more transferring the items to another bowl in order to store them in the refrigerator.

  Borosil Chef Delite 300 Watts Electric Chopper for Kitchen, Twin Blade Technology, 600 ml ‘chop-n-store’ plastic bowl with lid, Vegetable Chopper, Cutter, Chop, Mince, Dice, Whisk, Blend  * Versatile Chopper for Kitchen Tasks: Elevate your kitchen experience with the Chef Delite Chopper, an electric chopper that excels as a vegetable chopper and a versatile kitchen accessory.

Convenient Chop-Serve-Store Bowl: Our mini chopper for kitchen use comes equipped with a 600 ml plastic bowl and lid, making it the ideal vegetable cutter for kitchen enthusiasts who appreciate easy storage.
Safety First with Motor Mount Switch: Our vegetable chopper prioritizes safety with a motor mount switch, perfect for those seeking reliable and secure kitchen accessories items.
Precision and Power at Your Fingertips: Whether youre in need of a vegetable cutter for kitchen prep or a speedy solution for various kitchen tasks, the Chef Delite Chopper offers two-speed options, including turbo mode, all powered by a robust 260W 100% copper motor. Discover the ultimate electric chopper for your kitchen.

Buy on Amazon My Experience with the Borosil Chef Delite Chopper:To be frank, I was pretty impressed with the performance of this chopper.

I was a little skeptical in the beginning, thanks to my not so great experience with other choppers, but this one exceeded my expectations..

Here’s some of the things that I liked the most about this chopper.

Easy to Use: This best electric chopper for kitchen use is very simple to operate. Just place your ingredients in the bowl, press the button, and you’re done!

Even if you’re not tech-savvy, you can use it without any trouble.

Performance & Efficiency: The sharp stainless steel blades work fast and chop vegetables in just a few seconds.

It works well with onions, tomatoes, and spinach, making it great for curries, stir-fries, and salads.

The two-speed operation, including a turbo mode, gives you control over the chopping process. Be careful not to over-process, or your vegetables might turn into a puree instead of being finely chopped.

Compact and Durable Design: The ergonomic and lightweight design makes it easy to store. The food-grade plastic chopping jar prevents lingering food odors, even after chopping garlic and onions.

The motor is strong and does not heat up quickly, making it reliable for everyday use.

Easy to Clean: The chopper is very easy to clean. The detachable parts make washing simple, and you can rinse them under running water.

The rubber lid ensures safe and spill-free operation.

Pros and Cons of Borosil Chef Delite Chopper:There are quite a few things that I liked about the chopper and most of its features are extremely good and beneficial.

Here are some of the pros and cons of the chopper.

Pros:

The motor is extremely powerful at a 300W and is very helpful for fast chopping.
The sharp stainless steel blades are excellent for even cutting and avoids rusting.
The chopper is good for multipurpose use: chops, minces, dices, and blends and it does everything pretty efficiently.
It is extremely easy to use and clean because of its detachable design. In fact, this is one thing I liked the most about this chopper.
It is compact and lightweight, making it easy to store.
It is free of odor and you won’t find any food odor left behind in the chopping bowl.
The safety motor mount switch for added security, is a nice addition.

Cons:

It is not suitable for hard foods like frozen items, ice, rice, or coffee beans.
If used for too long, vegetables get minced instead of chopped which is in a way expected from such choppers.
It is slightly expensive compared to other brands but the fact that it is backed by the quality from Borosil, still makes it a worthwhile solution.

Is the Borosil Chef Delite Chopper Worth Buying?Yes! If you want a compact, efficient, and easy-to-use electric chopper, the Borosil Chef Delite 300 Watts Electric Chopper is a smart choice.

It’s perfect for everyday cooking, especially if you need to chop vegetables, herbs, or make purees and dips.

While it may not be the cheapest option, its performance, durability, and ease of use make it a great investment.

Final Verdict: A Must-Have Kitchen GadgetWith its powerful motor, easy operation, and compact design, the Borosil Chef Delite Electric Chopper is a great addition to any kitchen.

Whether you’re a busy professional, a home cook, or someone who dislikes manual chopping, this vegetable chopper will save you time and effort.

If you’re searching for a reliable and efficient mini chopper, this is definitely worth buying.

You can order the Borosil Chef Delight from here. You can also find all my recommended products in my Amazon Shop.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

Hope this review helped! Let me know your thoughts in the comments.

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The IKEA TOKIG salad spinner for kitchen is a must-have for every home. If you love fresh, crispy salads, this salad spinner could be the perfect addition.

This easy-to-use salad spinner removes extra water from washed greens, keeping them fresh and crunchy.

Here’s a simple review to help you decide if this is the best salad spinner for kitchen use.

About the Best Salad Spinner for Kitchen:I am sure you are aware of what a salad spinner is. But if you are like me and this is your first encounter with a salad spinner then it is a simple and useful kitchen essential that makes salad prep easy.

Whether you’re washing lettuce, spinach, or herbs, this spinner helps dry them fast.

The IKEA TOKIG salad spinner is one of the best spinners around primarily due to its quality.

Here’s a little about what the features of this spinner.

Material: Made of high-quality polypropylene and synthetic rubber.
Size: 15D x 12.5W x 15H cm.
Color: White, a simple and stylish choice for any kitchen.
Multi-Use: The bowl can also be used for serving salads. Also you can store leftover herbs or leaves in that spinner and you can refrigerate.
Easy to Clean: Simple design makes washing quick.
Lightweight and Portable: Easy to carry and store.

Ikea TOKIG Salad Spinner, White with TSS Cotton Balls * With this salad spinner you can easily dry your wet salad. * The bowl of the salad spinner is also suitable for serving. * In the kitchen sink, rinse the salad in the basket and then put the basket in the spinner and turn it around with the handle. The excess water ends up in the bowl and your salad is no longer wet.

Buy on Amazon My Experience with the Salad Spinner:I have been using this salad spinner for a little more than 10 months now and I am extremely satisfied and happy with it.

In fact, this salad spinner has become my kitchen essential to store my greens like lettuce after washing and drying them, because the container is extremely handy to also store your greens.

Here’s my experience about this salad spinner:

Easy to Use: This spinner is very simple and easy to use. Just put the washed greens inside, secure the lid, and spin. It works smoothly and removes water well, keeping the greens crisp.

Design & Quality: The polypropylene and synthetic rubber build feels sturdy. The white color looks nice in any kitchen, and the size is great for daily salad prep. However, the lid does not have a strong grip while spinning, which could be a downside.

Performance: The spinner works smoothly and removes water well. It helps reduce prep time, but it may not be as fast as some high-end models.

Cleaning & Maintenance: A big plus of this Spinner is its easy-to-clean design. The bowl and spinner separate, making it quick to rinse under water.

Pros and Cons:This little kitchen tool was extremely useful for me, especially since I used to always struggle with washing the greens and then drying them.

There would often be water left in the greens which results in them getting destroyed pretty fast..

But this spinner came as a blessing for me.

Here are some of the pros and cons of this spinner.

Pros:1. Lightweight and easy to use: The salad spinner is not heavy, making it easy to handle and operate. This is especially useful for people who prefer lightweight kitchen tools for convenience and comfort. 2. Can also be used as a serving bowl: The bowl of the salad spinner can double as a serving dish, so after spinning your greens, you can use the same bowl to serve your salad without needing an extra dish. 3. Removes extra water effectively: The spinner does a good job of removing excess water from washed vegetables, making them dry and crisp. This helps keep your salads fresh and prevents them from becoming soggy. 4. Easy to clean and store: The simple design ensures that washing and maintaining the salad spinner is hassle-free. It can also be stored easily without taking up too much space in the kitchen. 5. Affordable and looks stylish: It is budget-friendly compared to other salad spinners on the market while still having a modern and appealing look that fits well in most kitchens.

Cons:1. Lid does not grip well while spinning: The lid isn’t very secure when spinning, which means you might need to hold it down while using the spinner. This could make it slightly inconvenient, as a tighter grip would make the process smoother. 2. Not as fast as high-end salad spinners: Compared to premium salad spinners, this one spins at a slower speed. High-end models often have a more powerful spinning mechanism that removes water more quickly and efficiently. 3. Small size – not ideal for big batches: The spinner works well for small to medium portions but may not be suitable if you’re preparing a large amount of salad at once. If you regularly make salads for a big family or gatherings, a bigger model might be better.

Is the Salad Spinner Worth Buying?If you want an affordable, lightweight, and easy-to-use salad spinner, this Salad Spinner is a great choice. It’s ideal for small kitchens and daily use.

While the lid grip could be better, it still does a good job drying greens.

Final Verdict: A Simple Kitchen EssentialThis easy-to-use salad spinner features a lightweight design, simple operation, and good performance, making it a handy tool for any kitchen.

If you often make salads and need an affordable option, this is a great buy.

Would I recommend it?Yes! If you’re looking for a simple and effective way to keep your greens crisp and fresh, this is a great choice. It may not have the high-end features of premium models, but for the price, it does the job well.

Whether you’re a salad lover or just need a quick drying solution for your leafy greens, the Salad Spinner is a reliable and affordable kitchen tool to consider.

If that’s not a deal breaker, and looking for the best kitchen spinner then this salad spinner is a useful and reliable kitchen gadget you can also choose for you kitchen.

You can order the Ikea Tokig Salad Spinner from here. You can also find all my recommended products in my Amazon Shop.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

Hope this review helped! Let me know your thoughts in the comments.

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Tisi Pitha Recipe is a Traditional healthy Bihari Sweet Dish also known as Chikana ka Pittha. It is a very rich and nutritious recipe since it includes alsi / flaxseeds and gur.

It is said that we should eat a spoon of flaxseeds and a small piece of jaggery every day to stay healthy.

About Tisi Pitha Recipe:Tisi Pitha also called as chikana ka pitha is something, which is very common in Bihar. Tisi Pitha is prepared in most of the house during winter.

It is said that tisi gives warmth to your body hence it is the most preferred sweet dish in winter.

It tastes best, when served cold. Infact if you are making Pitha today, it is advisable serving it the next day.

Tisi Pitha is typically eaten as a snack with chai, or as treats during special occasions, just like mithai.

Pitha is very much similar to Kozhukattai made in Kerala. You can also check out the Mawa Pitha Recipe, another recipe that is very close to my heart.

Chikana ka Pitha has all the goodness of flaxseeds as well as jaggery which is also full of antioxidants.

Jaggery has a lot of benefits like it cleanses our liver by detoxing the body and helps in indigestion and is full of zinc and selenium, and many more such minerals.

Nowadays, flax seeds are being categorized as a “super food” as more scientific research points to their health benefits.

10 Health Benefits of Flax Seeds that are supported by Science1) Flax seeds are good sources of many nutrients. Their health benefits are mainly due to their content of omega-3 fats, lignans, and fiber.

2) Flax seeds are a rich source of the omega-3 fatty acid ALA. Plant-based ALA fatty acids are proven to have heart health benefits and are linked to a lower risk of stroke.

3) Flax seeds contain a group of nutrients called lignans, which have powerful antioxidant and estrogen properties. They may help in preventing breast and prostate cancer, as well as other types of cancer.

4) With so much fiber packed in each tiny seed, adding flax seeds to your diet promotes regular bowel movements and can improve your digestive health.

The high fiber content of flax seeds can help lower cholesterol and may play an important role in improving heart health.

5) Flax seeds have been proven to lower blood pressure and are especially helpful for those with high blood pressure.

6) Flax seeds are a good source of plant-based protein and can be an alternative protein source for people who do not eat meat.

7) Flaxseeds may lower blood sugar due to their insoluble fiber content. They can be a beneficial addition to the diet of people with diabetes.

8) Flax seeds keep you full for longer and may help you manage your weight by controlling your appetite.

9) Flax seeds are versatile and can be easily added to your daily diet. There are a variety of recipes you can try.

10) Ground flax seeds provide the greatest health benefits. If using flaxseed oil, remember to store it in a cool, dark place and use it when cooking at a lower temperature to retain its nutritional properties.

Now after reading all of the above you would have realized that this is the best healthy sweet you can make in Winters. I just love Pithha’s.

In fact, I just can’t stop at one.

So do try this recipe during this Winter, your kids are going to love this.

Serving Suggestion:You can serve Tisi Pitha after it cools down. It tastes even better the next day!

Tisi Pitha is great for breakfast with milk tea or coffee. You can also enjoy it as a dessert anytime.

Storage Suggestion:Tisi Pitha stays fresh outside for up to 2 days, including the day it is made. If the weather is hot, it’s best to refrigerate it and finish it the next day.

Once refrigerated, it may become hard, but you can reheat it in the microwave or steam it before serving to soften it.

Pro Tips for Making Perfect Tisi ka Pitha Recipe:Rice Powder: It is important to use good quality rice powder for tisi pitha recipe, else the outer cover might break while stuffing or cooking. Prefer using rice powder like Nirapara rice Powder or Double Horse.

Jaggery: Usage of good quality jaggery is necessary since we will not be able to separate the dirt from the Jaggery by pouring water and melting it. We will be mixing jaggery along with flax seeds powder. So do take care of this.

Flax Seeds: Be careful, while roasting Flax seeds, it is normal for the seeds to splutter a little, so don’t worry about it! You can cover and roast it while stirring in between.

Why You Should Make this Recipe:Super Healthy – Rich in Omega-3, fiber, and protein, great for digestion & heart health.

Traditional & Authentic – A classic Bihari delicacy with natural ingredients.

Weight Loss Friendly – Keeps you full longer, reduces cravings & boosts metabolism.

Easy to Make – Simple ingredients, quick prep, and no fancy equipment needed.

Versatile & Delicious – Perfect for breakfast, snacks, or dessert with chai or coffee.

Energy Booster – Flaxseeds + jaggery provide long-lasting energy.

Guilt-Free Treat – No oil no ghee, just wholesome goodness!

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Pitha Recipe.

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Looking For Some More Recipes Like This:If you love Bihari sweets and desserts, then you might want to check out some of these recipes,

Gur ka Pua Rcipe

Malpua Recipe

Wheat flour Thekua Recipe

Khasta Thekua Recipe

Mawa Gujia Recipe

Makhana Kheer Recipe

PrintTisi Pitha RecipeTisi Pitha Recipe is a healthy Bihari Sweet Dish also known as Chikana ka Pittha. It is a very rich and nutritional recipe since it includes alsi / flaxseeds and gur. It is said that we should eat a spoon of flaxseeds and a small piece of jaggery every day to stay healthy.Course Dessert, SnacksCuisine IndianKeyword tisi ka pithaCalories 3921kcalAuthor PujaIngredientsFor the Outer Cover 3 Cup Rice Flour * 2 1/2 Cup Water or as needed to mix the dough For Stuffing 1 Cup Flax Seeds tisi, alsi * 1 1/2 Cup Jaggery powdered InstructionsHow to Prepare Stuffing: Take a pan or Kadai. * Dry roast the flax seeds, until dark brown or until the nice aroma starts coming. Let it cool down. (Make sure to stir it occasionally to avoid it from burning). * Once it gets cold, grind it and make a powder. (do not grind too much else it will leave oil) * Now add jaggery to it and mix well. Set aside. (you can sprinkle little water so that it binds well) How to Mix Dough: Heat water in a pan, let it boil. * Add rice flour to the water slowly and mix well. Turn off the flame and leave for some time. * After that take out the mixture in a bowl and knead it into a soft and smooth dough. How to Make Pitha:* Take a small portion of dough and flatten with your hand. * Now put some flax and jaggery mixture. * Close it from all sides and give the desired shape. * Now take a deep vessel and fill it with 3/4 part of water and let it boil. * Now slowly add Pithas to boiling water. * Initially, it will go down to the bottom of the vessel and after some time it floats upon the surface of the water, which means it’s done and it’s time to take it out. * Take it out of the water. * Pitha is ready to be served. * You can eat it, hot or cold. NutritionCalories: 3921kcal | Carbohydrates: 737g | Protein: 59g | Fat: 78g | Saturated Fat: 8g | Sodium: 80mg | Potassium: 1731mg | Fiber: 57g | Sugar: 307g | Vitamin C: 1mg | Calcium: 595mg | Iron: 14mgMy Recommended Product:Here I have listed a product you might need while making this recipe.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

  Bergner Argent TriPly Stainless Steel 26cm Deep Kadai with Stainless Steel Lid, 4.5 Liters Deep Kadhai with Lid, Food Safe, Stay Cool Cast Handles, Dishwasher Safe – Induction Bottom & Gas Stove Ready  * Less Oil Use & Low Flame Cooking : The triply material heats evenly and reduces hot spots, preventing food from burning or sticking. This allows you to use less oil while still achieving a non-stick effect for healthier cooking

TriPly Construction : TriPly stainless steel construction where the inner body is constructed using 18/10 stainless steel, the middle layer is of aluminum sheet, the outer layer is 18/0 stainless steel
Handle : Stay cool cast handle with riveted joints makes it easier to hold while cooking
Faster Cooking : The construction helps to cook food 2 times faster than ordinary stainless steel cookware
Measurement Scale : It comes with an inbuilt measurement scale, which helps you to follow the recipe effortlessly

Buy on Amazon You Might Also Want to Try Some More Bihari Recipes: Deep Fried Cookies Thekua Recipe – Step by Step Video Bihari Style Thekua recipe is an easy, flaky tea-time sweet snack recipe with no preservatives, yet can be stored and consumed for 15-20 days. Check out this recipe Bihari Nimki Recipe Nimki is a crispy, crunchy, and flaky tea time snack that can be served with tea or, coffee and makes for a nice evening snack. Check out this recipe Sattu Ladoo Sattu Ladoo is healthy energy balls made with roasted Bengal Gram Flour. Sattu is rich in protein and is widely used as a superfood. Check out this recipe Thekua Recipe Thekua Recipe is a popular sweet snack from Bihar, often made during festivals like Chhath Puja. It’s crunchy, mildly sweet, and made with whole wheat flour and jaggery, making it a healthier option than many other sweets.Whether you’re making it for a festival or to enjoy with tea, this easy-to-make snack is perfect for any occasion. Check out this recipeIf you liked this Tisi Pitha Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Eggless Vanilla Cake Recipe or Sponge Cake Recipe is a light and fluffy dessert that’s easy to make and perfect for any occasion.

Whether you’re looking for a tea-time snack, a base for a layered cake, or just something sweet to enjoy, this recipe is a must-try.

Made with simple ingredients like curd, butter, and a touch of vanilla essence, this cake has a soft texture and a delicious flavor that everyone will love. Let’s get started!

About Vanilla Cake Recipe:This eggless vanilla cake recipe is a simple, beginner-friendly dessert that’s perfect for every occasion. It is soft, fluffy, and has a delicious vanilla flavor that makes it a favorite among kids and adults alike.

Unlike traditional cakes that use eggs for texture and rise, this recipe uses curd and baking soda to achieve the same light and airy result. The addition of melted butter keeps the cake moist, while vanilla essence gives it that classic, sweet aroma.

What makes this sponge cake recipe so special is that it uses everyday ingredients you probably already have at home, like flour, sugar, curd, and butter. You don’t need any fancy tools or baking experience to make it.

It’s quick, simple, and turns out perfect every single time.

This eggless vanilla cake recipe is not just great as it is but also works beautifully as a base for layered cakes. You can top it with whipped cream, chocolate ganache, or fresh fruits for a special touch, or simply enjoy it plain with your evening tea or coffee.

Whether you’re making it for a birthday, a celebration, or just a sweet treat, this vanilla sponge cake recipe is sure to impress.

So, if you’ve been looking for an easy-to-follow recipe to make an eggless vanilla cake that tastes amazing, this is the one for you. Give it a try, and you’ll have a cake that’s fluffy, flavorful, and perfect for sharing!

Serving Suggestion:Plain and Simple: Enjoy a slice of this soft eggless vanilla cake as it is with your favorite tea or coffee.

Frosted Treat: Top the cake with whipped cream, buttercream, or chocolate ganache for a richer dessert.

Fruit Topping: Add a layer of fresh fruits like strawberries, blueberries, or sliced bananas for a fruity twist.

Ice Cream Pairing: Serve a warm slice with a scoop of vanilla or chocolate ice cream for a comforting dessert.

Layered Cake: Use this recipe as a base to create a layered cake with your favorite fillings, like jam, mousse, or cream.

Storage Suggestions:Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight or heat.

Refrigeration: For longer storage, refrigerate the cake in a sealed container. It will stay fresh for up to 5 days. Before serving, bring it to room temperature or warm it slightly in the microwave.

Pro Tips for Perfect Eggless Vanilla Sponge Cake:Use Room Temperature Ingredients: Make sure curd, butter, and water are at room temperature. This helps in achieving a smooth batter and even baking.

Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the cake dense instead of fluffy.

Preheat the Oven: Always preheat the oven for at least 10 minutes to ensure the cake bakes evenly.

Grease the Pan Properly: Grease the pan and line it with parchment paper to prevent the cake from sticking.

Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready.

Cool Completely: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. This prevents it from becoming soggy.

Add a Twist: You can mix in a handful of chopped nuts, chocolate chips, or dried fruits to the batter for added texture and flavor.

Choose Quality Vanilla Essence: Since vanilla is a key flavor, use a good-quality vanilla essence or extract for the best results.

Why You Should Make this Sponge Cake Recipe:This eggless vanilla cake recipe is the perfect recipe for anyone who loves baking, whether you’re a seasoned baker or a beginner looking for a simple baked dessert. Here’s why I think you should surely make this sponge cake recipe.

Perfect for Everyone: This cake is completely egg-free, making it ideal for vegetarians or those with egg allergies. It’s a dessert everyone can enjoy, and you don’t have to compromise on taste or texture.

Soft, Fluffy, and Delicious: The combination of curd, baking soda, and lemon juice ensures that the cake turns out soft, light, and airy. The buttery richness and hint of vanilla make it irresistibly tasty.

Simple and Quick to Make: With just a handful of common ingredients like flour, sugar, butter, and curd, this recipe is super simple and quick to prepare. You don’t need any fancy equipment or advanced baking skills—just mix, bake, and enjoy!

Versatile and Customizable: You can enjoy this cake plain, add frosting, layer it with jam or cream, or even experiment with mix-ins like nuts, chocolate chips, or dried fruits. It’s versatile enough to suit any occasion.

A Healthier Dessert Option: Because it doesn’t use eggs, this cake has a lower cholesterol content compared to traditional recipes. Plus, you can customize the recipe to suit your preferences by using raw sugar, whole wheat flour, or even plant-based yogurt.

Perfect for Any Occasion: Whether it’s a birthday, a celebration, or a simple tea-time snack, this cake fits for all occassion.

Great for Beginners: Even if you’ve never baked a cake before, this eggless vanilla sponge cake recipe is easy to follow and almost impossible to mess up. It’s the perfect starting point for anyone looking to build their baking skills.

Kid-Friendly: Kids love the soft, moist texture and the sweet vanilla flavor of this cake. It’s also a great recipe to bake with your little ones—they’ll enjoy mixing the batter and, of course, licking the spoon!

Looking for Some More Recipes Like this:Jam Sponge Cake

Plum Cake Recipe

Tutti Frutti Cake Recipe

Mawa Cake Recipe

Eggless Carrot Cake Recipe

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Eggless Vanilla Cake Recipe.

Subscribe to my email list to ensure you’re the first to get these recipes. You’ll receive updates and new recipes delivered straight to your inbox.

It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!

Basic Ingredients Used to Make this Recipe:All-purpose flour: Provides structure to the cake while keeping it light and soft. You can use Whole wheat flour if you want.

Baking powder: Helps the cake rise and keeps it fluffy.

Butter: Adds richness and moisture to the cake. You can skip and use oil if you want.

Curd (yogurt): Adds moisture and contributes to the soft texture of the cake.

Water: Helps achieve the perfect consistency while keeping the cake light. Milk is a great alternative to water if you want a creamier result.

Sugar: Sweetens the cake and balances the tartness of the jam glaze.

Vanilla extract: Enhances the overall flavor of the cake.

Lemon juice: Reacts with the baking soda to help the cake rise. You can use buttermilk or any other mild acidic ingredient.

Baking soda: Combines with lemon to create the necessary leavening.

PrintQuick Eggless Vanilla Cake Recipe – Soft Sponge Cake RecipeEggless Vanilla Cake Recipe or Sponge Cake Recipe is a light and fluffy dessert that’s easy to make and perfect for any occasion. Whether you’re looking for a tea-time snack, a base for a layered cake, or just something sweet to enjoy, this recipe is a must-try.Course Cakes, DessertCuisine WorldKeyword vanilla cake RecipePrep Time 15 minutes minutesCook Time 35 minutes minutesTotal Time 50 minutes minutesServings 12 SlicesCalories 179kcalAuthor PujaEquipment otg * Baking Tin * Baking Tray Round * Mixing Bowl * Spatula * Seiver Ingredients 1.5 cups all-purpose flour * 1 tsp baking powder * ½ cup melted butter salted * ¼ cup Curd yogurt * ½ cup water * ¾ cup white sugar or raw sugar * 1 tsp vanilla essence * 1 tbsp lemon juice or white vinegar * ½ tsp baking soda Instructions* In a bowl, add curd, sugar, vanilla essence, lemon juice, and water. * Mix well until the sugar dissolves completely and the mixture looks smooth. * Add baking soda to the wet ingredients and stir gently. * You’ll notice the mixture fizz as the lemon juice activates the baking soda, helping the cake rise. * Sift together all-purpose flour and baking powder directly into the wet mixture. * Fold the mixture gently using a spatula or whisk, ensuring there are no lumps. Be careful not to overmix. * Preheat your oven to 180°C (356°F) for 20 minutes. * Grease the baking tin, sprinkle some flour, and spread it evenly across the tin. Tap out any excess flour. * Pour the batter into the prepared tin and tap it gently on the counter to release any air bubbles. * Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. * Once baked, let the cake cool in the tin for 5-10 minutes. * Carefully remove the cake from the tin and place it on a wire rack to cool completely before adding the glaze. NotesIf the batter looks thick, due to the quality of flour, add some water or milk to the batter to get it to the right consistency.NutritionCalories: 179kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 110mg | Potassium: 66mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mgFrequently Asked Questions About this Sponge Cake Recipe:What can I use as a substitute for curd (yogurt)?You can use plant-based yogurt for a vegan option.

How do I know if the cake is done baking?Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it comes out with wet batter, bake it for a few more minutes.

Can I make this cake in advance for a party?Definitely! You can bake the cake a day in advance and store it in an airtight container. Add the jam glaze and powdered sugar just before serving to keep it looking fresh and vibrant.

My Recommended Product:For recipes like Eggless Vanilla Sponge Cake, an OTG helps ensure even baking, perfect texture, and a golden crust that a microwave oven may struggle to achieve.

The temperature precision and versatility make an OTG the perfect appliance to elevate your baking experience.

Incase you are looking for an affordable, user friendly OTG then you might want to check the product I have listed below.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

  USHA Oven Toaster Griller (30L), 8-in-1 Cooking Options, Air Fry Mode, 360° Convection Tray, Double Glass Door, Dehyrdation Mode, Stay ON, Keep Warm Function, Digital Panel (Black)  * Accessories Included: Skewers, Rotiserrie Forks, Grill Rack, Bake Tray, Crumb Tray, Rotiserrie Tong, Grill & Bake Tong, 360° Convection Tray

8 Cooking Options: Toasting, Airfry, Baking, Broil, Chicken, Rotisserie, Pizza, Dehydration
Air Fry with Turbo Convection Mode (fan with 2600RPM) for Faster & Even Cooking resulting in a super-crisp surface while keeping the interior moist
360° convection tray with mesh design allows even heating from all the sides resulting in crisping and browning on all the surfaces. No need to roll over the food to get it cooked evenly!
Double Glass Door results in better heat insulation between two glass layers and results in higher heat retention in the oven and shorter cooking time due to low heat dissipation.

Buy on Amazon You Might Also Want to Try: Eggless Banana Cake Recipe Eggless Banana Cake Recipe is a delicious and moist cake recipe made with some ripe bananas. And as the name says , this recipe does not contain egg in it. Check out this recipe Aata and Jaggery Cake This aata jaggery cake is a very tasty and moist sweet cake. It is made with whole wheat flour (aata) and jaggery. So when you are craving something sweet, you can enjoy this guilt-free cake. Check out this recipe Dry Fruit Cake Eggless Dry Fruit Cake Recipe is an easy, tasty and deliciously moist cake recipe. This eggless cake is a rich cake full of dried fruit raisins and nuts. Check out this recipe Eggless Mango Cake Recipe Mango suji cake is a delicious eggless cake made using mangoes. This is a delicious dessert that I am sure, will soon become your favorite too. This is a popular recipe for special occasions and get-togethers. Check out this recipe Eggless Chocolate Truffle Cake Recipe Eggless Chocolate Truffle Cake is a flavored chocolate cake with a hint of coffee flavor. This is sandwiched and then coated with chocolate ganache and topped with some grated dark chocolates. Check out this recipeIf you liked this Sponge Cake Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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In the bustling heart of Bangalore, amidst the daily rush of managing a home business while keeping up with family demands, finding the right tools to simplify life is more than a convenience—it’s a necessity.

One such indispensable tool in my kitchen has been the Hawkins 3 Litre Pressure Cooker.

After my old cooker started giving me problems, the need for a robust and reliable replacement brought me to this stainless steel wonder.

Known for its efficiency and durability on Amazon with an impressive 4.5-star rating from over 20,700 reviews, my expectations were high.

Here’s how the Hawkins cooker stood up to the demands of a typical Indian kitchen like that of mine.

  Prestige Svachh 3 Litre Outer Lid Pressure Cooker With Hard Anodized Aluminium Body (Black), 3 Liter  * Unique Deep Lid which Controls Spillage, Mini Metallic Safety Plug, Durable Handles

Anti Bulge Induction Base, Controlled Gasket Release System
Gas and Induction compatible, Hard Anodized Body
Capacity 3 L
Warranty 5 Years

Buy on Amazon Hawkins 3 Litre Pressure Cooker Review – First ImpressionsUpon first glance, the Hawkins 3 Litre Pressure Cooker appears sturdily built and aesthetically pleasing with its shiny stainless steel exterior. It promises a multitude of features that any home cook in India would appreciate.

This cooker is designed with an 18Cr/8Ni AISI 304 Food-grade Stainless Steel body and lid, which not only gives it a sleek look but also ensures it remains free from corrosion and pitting, making it extremely hygienic for everyday cooking.

Key Features and Benefits1. Capacity and Build: Perfect for a family of 3-4, the 3-litre capacity is ideal for preparing daily meals without excessive leftovers, ensuring freshness in every meal. The high-quality stainless steel build provides a durable, non-reactive surface, perfect for Indian cooking which often involves acidic ingredients like tomatoes and tamarind. 2. Heat Distribution: The extra-thick, 5.8 mm sandwich bottom with a core of thick aluminium ensures even heat distribution, reducing the chances of food sticking or burning. This feature is crucial when preparing layered biryanis or slow-cooked dals, which require consistent heat over long periods. 3. Versatility: Compatible with various heat sources including gas, induction, electric, ceramic, and halogen, the versatility of this cooker means it can be used in any Indian kitchen, regardless of the preferred cooking method. 4. Safety Features: The pressure-locked safety lid and automatic safety valve provide peace of mind, ensuring that the high-pressure environment inside the cooker is managed safely, reducing the risk of accidents. 5. Energy Efficiency: The improved pressure regulator is designed to save more fuel, which is a boon considering the rising energy costs in urban Indian households.

User Experience and PerformanceUsing the Hawkins pressure cooker over the past month has been a revelation. The simple yet effective design makes it easy to handle, even for novice cooks.

The inner lid mechanism ensures a secure seal, which is crucial for achieving the high pressures required for fast cooking.

The wide design not only facilitates easy stirring but also makes it simpler to add and remove larger cuts of meat or vegetables, a common requirement in Indian cooking.

One of the standout experiences was using the cooker to make mutton biryani. The even heat distribution ensured that the rice cooked perfectly without any grains sticking to the bottom—a common issue I faced with previous cookers.

Additionally, the cooker’s ability to retain heat meant that the mutton cooked in its own juices, enhancing the flavors and tenderness of the meat.

Balancing the Scales: Pros and ConsPros:

Durability and Hygiene: The high-quality stainless steel ensures the cooker will last for years without issues like rust or corrosion.
Even Cooking: No hotspots mean food cooks uniformly, enhancing flavor and texture.
Safety: Robust safety features make it suitable even for the inexperienced cook.
Energy Efficiency: Saves fuel, which is economically beneficial.

Cons:

Accessory Limitations: It comes with only one gasket; an additional one would be useful for longevity.
Weight: Weighing around 1800 grams, it may be slightly cumbersome for some users, particularly when washing.

Research and TestingIn writing this review, I undertook a detailed analysis that included:

Real Customer Reviews: I delved into the vast number of user reviews on Amazon to understand common praises and grievances.
Personal Testing: I used the cooker under various cooking conditions to test its versatility and durability.
Comparative Analysis: Features and benefits were compared against other popular models in the same category to gauge its market standing.
Expert Consultations: Insights from culinary experts were sought to understand the technical aspects of the cooker’s design and functionality.

Hawkins 3 Litre Pressure Cooker Review – Final VerdictAfter extensive use and thorough research, I am confident in recommending the Hawkins 3 Litre Inner Lid Pressure Cooker to any modern Indian kitchen.

It is a reliable, safe, and efficient tool that not only meets but exceeds the culinary demands of daily cooking.

While it does have minor drawbacks in terms of accessories and weight, that is not much of a deal breaker given its overall performance and quality.

You can confidently go ahead and buy this for your kitchen!

If you found this post helpful, I’d love to hear from you!

You can also check out my page on Amazon for all my favorite kitchen tools and essentials here.

Do share your thoughts, experiences, in the comments below.

Your feedback helps me create more valuable content tailored to your needs.

Happy cooking!

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Plain Kalonji Kachori Recipe is one of my favorite traditional Indian snacks. They are crispy, flaky, and full of flavor and is perfect to enjoy with a cup of tea or whenever you’re in the mood for a savory treat.

Today, I’m sharing a simple Kachori recipe.

This version is light, crunchy, and full of flavor, with the unique taste of kalonji (nigella seeds) making it extra special. (step-by-step-recipe)

About Kalonji Kachori Recipe:Kalonji Kachori or Nigella Seeds Kachori is a traditional Indian snack known for its light, crispy texture and the distinct flavor of kalonji (nigella seeds).

It’s a simple yet flavorful recipe.

Unlike stuffed kachoris, which are often filled with spiced lentils, peas, or onions, Kalonji Kachori keeps it minimal.

The addition of kalonji seeds to the dough gives it a subtle yet aromatic flavor.

Nigella seeds are known for their slightly bitter, nutty taste with a hint of onion-like sweetness, which makes this kachori stand out.

Serving Suggestion:With Chutneys: Serve the kachoris with tangy tamarind chutney or refreshing mint-coriander chutney for a burst of flavor.

With Chai: Pair them with a hot cup of masala chai or your favorite tea for a perfect tea-time snack.

With Yogurt: Enjoy them with a bowl of chilled spiced yogurt (raita) for a lighter, cooling side.

As a Side Dish: Serve them with aloo ki sabzi or a light curry for a wholesome meal.

On Their Own: These kachoris are so delicious that they can be eaten plain!

Lunch Box: The best part I like about this recipe id that they can be packed for lunch box or snack box.

Storage Suggestion:Once the kachoris cool completely, store them in an airtight container. They stay fresh and crispy for 2 days at room temperature.

Pro Tips:Measure Ingredients Carefully: Use the right ratio of flour to ghee (or oil). The ghee is key to achieving flaky and crispy kachoris.

Don’t Overwork the Dough: Knead the dough just until it comes together. Over-kneading can make the kachoris dense instead of flaky.

Rest the Dough: Let the dough rest for at least 20-30 minutes before rolling. This helps it soften and makes the kachoris easier to shape. But incase you are short of time you can make immediately.

Fry on Medium Heat: Fry the kachoris on medium heat for the perfect golden-brown color and crispiness. High heat can cause them to brown quickly on the outside but remain uncooked inside.

Check Oil Temperature: Before frying, test the oil by dropping a small piece of dough into it. If it rises slowly to the surface, the oil is ready.

Use Fresh Kalonji: Ensure your nigella seeds (kalonji) are fresh for the best flavor and aroma.

Serve Immediately: Kalonji Kachoris taste best when served hot and fresh.

Why You Should Make this Crispy Indian Snack:Simple Ingredients, Great Taste: This recipe needs just a few basic ingredients like maida, ghee or oil, kalonji, salt, and water.

Easy to Make: Unlike stuffed kachoris, this plain version is simple and quick to prepare. It’s perfect for beginners or when you’re short on time.

Unique Flavor: Kalonji (nigella seeds) adds a nutty, earthy taste that makes these kachoris special and different from other snacks.

Great for Any Occasion: Whether it’s a tea-time snack, a party treat, or part of your festive menu, Kalonji Kachori is always a hit.

Perfect for Sharing: Serve them to guests, take them to picnics, or add them to a snack platter. Their crispiness and flavor will impress everyone.

Customizable: You can add a pinch of ajwain or enjoy them with chutneys for extra flavor, if you want.

Homemade Goodness: These are fresh, hygienic, and preservative-free. Plus, homemade snacks always taste better!

Budget-Friendly: This snack uses affordable ingredients and is easy on the pocket while feeling indulgent.

Looking For Some More Recipes like This:Plain Kachori Recipe

Plain Paratha Recipe

Gajar Mooli Paratha Recipe

Rice Flour Roti Recipe

Makke ki Roti Recipe

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Basic Ingredients Used to Make this Crispy Indian Snack:Maida: Maida is the main ingredient for making the dough. It gives the kachori its flaky and crisp texture. The soft, pliable dough made from maida ensures the perfect crunch when fried.

Ghee: Ghee adds richness and flavor to the kachori. It’s also responsible for making the layers flaky and crispy. Properly mixing ghee into the flour (a process called “moyan”) is the secret to a perfect kachori texture. You can use oil also instead of ghee.

Kalonji: Kalonji is the star ingredient in this recipe. These tiny black seeds add a unique nutty, slightly bitter flavor that makes the kachori stand out from other snacks. They also have a wonderful aroma that enhances the overall taste.

Salt: A pinch of salt balances the flavors and gives the kachori just the right savory taste.

Water: Water binds the ingredients together to form a smooth dough. The consistency of the dough is crucial for the kachoris to puff up and become crispy.

PrintKalonji Kachori RecipePlain Kalonji Kachori Recipe is one of my favorite traditional Indian snacks. They are crispy, flaky, and full of flavor and is perfect to enjoy with a cup of tea or whenever you’re in the mood for a savory treat.Course Breakfast, SnackCuisine bihariKeyword kalonji kachori recipePrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 4 peopleCalories 332kcalAuthor PujaEquipment Kadai * Cooking tool * slotted spoon * Rolling Board * Rolling Pin * Strainer * Casserole Ingredients 2 cup Maida * 1/2 tsp Salt * 1/2 tsp Sugar * 2 tsp Kalonji * 3 tbsp Ghee * Water as needed * Oil to deep fry Instructions* In a bowl add flour, nigella seeds, salt and sugar. Mix well. * Add melted ghee and mix for 2 minutes. * Add water little by little and knead into a smooth dough. * Now make small balls out of the dough. * Apply little oil on the rolling board and roll each balls into small flat kachori. * Heat enough oil in a wok. * Gently slide the oprepared kachori in the medium hot oil and fry from both the sides until it gets puffy and golden brown in color. * Once fried take out the fried pooris onto the kitchen paper towel to remove excess oil. * So the easy to make kachoris are ready to serve. * It goes well with aloo bhujiya or tamarind chutney. NutritionCalories: 332kcal | Carbohydrates: 49g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 4mgFrequently Asked Question About Kachori Recipe:Can I use whole wheat flour instead of maida?Yes, you can use whole wheat flour as a healthier alternative. However, the texture might be slightly denser and less flaky compared to maida.

What can I pair with Kalonji Kachori?Kalonji Kachoris taste great with tamarind chutney, mint-coriander chutney, or a cup of hot masala chai. You can also serve them with yogurt or aloo ki sabzi for a more filling meal.

Can I add spices to the dough?Absolutely! You can add ajwain (carom seeds), chili flakes, or cumin seeds to the dough for extra flavor.

What oil is best for frying kachoris?Any neutral-flavored oil like vegetable oil or sunflower oil works well. Ghee can also be used for a richer flavor.

Can I make the dough ahead of time?Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling and frying.

My Recommended Product:For recipes like this you need a good quality of frying pan, you might want to check the product I have listed below.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

  Stahl Artisan Hybrid Triply Frying Pan with Lid, Fry pan Induction Base, Frying pan Non Stick, Omelette Pan Non Stick, Frying pan Stainless Steel, 2.3 L, 28 cm  * Triply: Made of high quality triply material. 0% Contact with Aluminum and 100% PFOA free.

Omni-Heat: Quick and uniform heat distribution with no hotspots for quick and healthy cooking.
Easy to Clean: It doesnt need hours of scrubbing to clean and is easy to maintain.
HANDLES: Fitted with custom-made Investment Cast Stainless Steel handles for a more ergonomic grip.

Buy on Amazon You Might Also Want to Try: Stuffed Mooli Paratha Recipe Stuffed Mooli Paratha Recipe is a tasty Indian flatbread made with whole wheat flour, grated radish, coriander leaves, and a few Indian spices. Check out this recipe Stuffed Chana Dal Paratha Stuffed Chana Dal Paratha is basically an Indian Flat Bread stuffed with protein-rich lentils and spices. Chana Dal Paratha can be served for breakfast and can also be packed for Tiffin. Check out this recipe Methi Paratha Recipe Besan Methi Paratha Recipe is a delicious paratha stuffed with roasted besan and nutritious methi leaves, which makes it a terrific breakfast choice or dinner option. Try it; it just takes 20 minutes to put it all together for a great breakfast or dinner. Check out this recipe Sattu Ka Paratha Sattu ka Paratha is made with roasted Chana dal. It’s an easy to make recipe and can be served along with sweet and salty tomato chutney, baingan ka bharta or can also be eaten with any kind of pickle as well. Check out this recipe Gobi Paratha|how to make punjabi gobi ka paratha recipe Check out this recipe Paneer Parantha Check out this recipeIf you liked this Kalonji Kachori Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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If you are a bachelor and are trying to find out what are those essential kitchen items for bachelors in an Indian kitchen, then this post is for you.

Kitchen tools are not just about convenience; they are about making cooking efficient and stress-free.

For someone living alone or managing a hectic lifestyle, having the right tools and equipment can simplify meal preparation and even make it enjoyable.

This guide breaks down the must-have kitchen items that cater to the unique needs of Indian cooking, ensuring you’re well-equipped to whip up everything from quick snacks to hearty meals with ease.

Setting up a kitchen for the first time can feel overwhelming, especially if you’re a bachelor trying to manage cooking alongside a busy lifestyle.

An Indian kitchen comes with its unique requirements, considering the variety of dishes and cooking techniques involved.

Whether you’re a novice or someone with some culinary skills, having the right tools and essentials kitchen items can make cooking a breeze.

10 Essential Kitchen Items for Bachelors:Pressure CookerA pressure cooker is a cornerstone of any Indian kitchen. It’s perfect for cooking staples like rice, dal, rajma, and chole in a fraction of the time it would take otherwise. Look for a 3-liter or 5-liter capacity cooker to suit your needs. A pressure cooker saves energy, reduces cooking time, and is versatile enough to make everything from pulao to steaming vegetables.

Tip: Opt for a pressure cooker with an induction base so you can use it on both gas stoves and induction cooktops.

  Prestige Popular Svachh Hard Anodised Outer Lid Pressure Cooker (5.0 L, Black, Deep Lid-Controls Spillage), 5 Liter  * Hard Anodised Body

Controls Spillage, Deep Lid
Highest Safety-Metallic Safety Plug
Comfortable Handles
Controlled Gasket Release System
5 Years Warranty
Colour-Black, Capacity-5L
Made In India

Buy on Amazon Cast IronA Cast Iron tawa is essential for making rotis, parathas, dosas, or even pancakes. Cast iron Tawa are the best when compared to other chemical coated non-stick Tawa’s. They add iron to the food that makes food even healthier.

Not only this Dosas & Chapati’s taste much better in cast iron Tawa compared to other vessels.

Tip: They can last longer with proper seasoning and care. Also you can use The Indus Valley Tawa on the Induction cooktop, Gas Stoves.

  The Indus Valley Pre-Seasoned Cast Iron Tawa for Dosa/Chapathi | 25 cm/10 inch, 1.7kg | Induction Friendly | Naturally Nonstick, 100% Pure & Toxin-Free, No Chemical Coating  * HEALTHY - Cast iron Tawa are the best when compared to other chemical coated non-stick Tawas. They add iron to the food that makes food even healthier.

TASTY - Expect improved taste when cooking in cast iron Tawa. Dosas & Chapatis taste much better in cast iron Tawa compared to other vessels.
IRON INTAKE - Many people suffer from iron deficiency, but cooking with iron products can help increase your iron content.
DISHES THAT CAN BE COOKED - Dosa, Chappati, Roti, Parotta, Pancakes, Flat breads, Naan.
READY TO USE & FOOD SAFE - A new cast iron Tawa is pre-seasoned with vegetable oil. So one can start cooking in it. However, before the initial use, a gentle wash is recommended.
COMPATIBLE - We can use The Indus Valley Tawa on the Induction cooktop, Gas Stoves.
LONG LASTING - They can last longer with proper seasoning and care.
USE & CARE - Clean the Tawa completely using mild liquid/water and pat dry using a soft cloth. Then apply cooking oil all over a surface and leave it for 6 hours. And then heat the Tawa under medium flame for 5 mins. After 5 mins, switch it off and let it cool down completely. Repeat the process for 3- 4 times before starting to cook to get your desired result.

Buy on Amazon Kadhai (Deep Fry Pan)An Indian kitchen is incomplete without a kadhai. It’s ideal for deep-frying, sautéing, or making curries. A thick-bottomed stainless steel or non-stick kadhai ensures even heat distribution and prevents food from burning.

Tip: Go for a kadhai with a lid to make it multipurpose for steaming or slow cooking.

  Stahl Triply Stainless Steel Wok with Lid I Tri Ply Deep Steel Kadai I Deep Fry Pan with Induction Base I Artisan 4722, Dia 22cm, 2 L (Serves 6 People)  * 100% PTFE and PFOA free (Serves 6 People)

Buy on Amazon   Mixer GrinderA mixer grinder is a must-have for preparing masalas, chutneys, or even blending smoothies. Indian cooking often requires grinding spices or making pastes, and a good mixer grinder can make this task effortless. Look for one with at least two jars—a large one for grinding and a smaller one for chutneys.

Tip: Choose a mixer grinder with a powerful motor (around 500-750 watts) for better performance.

  Cookwell Bullet Mixer Grinder (5 Jars, 3 Blades, Silver) – Copper, 600 Watts – 2 Year Warranty  * Compact and consumes less space as compared to the bulky food processors and mixers

Easy to operate, clean, detachable and easily washable parts
This complete kitchen machine offers all-in-one solution and performs four functions - those of a mixer, grinder, juicer and chopper
Blender for fresh and healthy vegetables or fruit juices in seconds and grinder for dry spices and chutney

Buy on Amazon Knife Set and Cutting BoardA sharp knife and a sturdy cutting board are indispensable. Whether you’re chopping vegetables, cutting fruits, or slicing meat, having a reliable knife set can save time and make prep work easier.

Tip: Invest in a wooden or BPA-free plastic cutting board to avoid damaging your knives and for easy cleaning.

  Pigeon by Stovekraft Medium Natural Bamboo Wood Chopping Cutting Board & Knife Set for Kitchen Vegetables, Fruits & Cheese, BPA Free, Eco-Friendly, Anti-Microbial (28 x 20 cm)| Brown  * 100% FOOD SAFE- naturally antimicrobial ,bamboo cutting board is made from high quality, top-grade, eco-friendly bamboo tree, 100% BPA-free & doesn’t contain any chemicals or toxic elements

ALL-IN-ONE- Ideal for chopping, slicing, dicing, cutting & serving food. You can use them on the kitchen counter while cooking.
Easy to Clean - Thick Bamboo that can withstand heavy blows, chopping and soaking, would not warp or split, and is more durable than most brand cutting board whose material is wood
REVERSIBLE DESIGN – Stylish reversible and ultra-thick design makes bamboo chopping board for kitchen a must for your cooking tasks. This reversible cutting board design offers versatility that allows you to cut food on one both the surface. HANDLE DESIGN: This wooden chopping block has a handle which makes it easy to take and carry, and meanwhile you can hang the board on the kitchen walls.
KNIFE FRIENDLY - wooden cutting board is better for your knives and cutlery than plastic, glass, acacia, teak and maple when prepping fruit, veggies, chicken or bread

Buy on Amazon Rice CookerIf you’re someone who eats rice daily, a rice cooker can be a game-changer. It’s a simple plug-and-play device that cooks rice perfectly without requiring constant attention. Many rice cookers also have a keep-warm feature to keep your rice ready to eat.

Tip: Some rice cookers come with steaming trays, which you can use to steam vegetables or idlis.

  AGARO Royal Electric Rice Cooker,5 Litre Ceramic Coated Inner Bowl,Steam Basket,6 Preset Cooking Function With Advanced Fuzzy Logic,Keep Warm Function,Cooks Up To 8 Cups (1500G) Of Raw Rice,Silver.  * 5 L 2mm thick Inner Bowl, Cooks up to 5-6 cups of Raw Rice or 800 gms of raw rice

5 Layered Ceramic coated inner bowl
6 Preset Cooking function- Saute, oatmeal, quinoa, mixed grain, brown rice, White rice
4 cooking function- Steam, delay start, keep warm, cancel
ADVANCED FUZZY LOGIC RICE COOKER TECHNOLOGY - auto adjust temperature and timings for optimal rice cooking combined with tailored useful add on options including steam, porridge, slow cook settings
Keep warm function
Cool touch handle, Led display
Contents: Main Unit with inner bowl, steam tray, rice spoon, soup spoon, measuring cup
1 Year Warranty

Buy on Amazon Basic Spice Box (Masala Dabba)Indian cooking relies heavily on spices, and a spice box helps you keep them organized and within easy reach. Fill it with the basics like turmeric, red chili powder, cumin seeds, mustard seeds, coriander powder, garam masala, and asafoetida (hing).

Tip: Look for an airtight spice box to keep your spices fresh and prevent them from losing their aroma.

  ATROCK Masala Dabba | Masala Box Stainless Steel For Kitchen | Masala Dani | Spice Storage Container (Glass Lid, 1200Ml), Silver  * ATROCK Masala Dabba | Masala Box Stainless Steel For Kitchen | Masala Dani | Spice Storage Container (Glass Lid, 1200ml)

7 Bowls with 1 spoons & Masala Dabba
Keep all your masalas at one place
Made of high quality stainless steel; Rust-proof, durable for daily use
These stylish kitchen canisters are great for use as a Masala / Spice dabba and for storing tea, coffee, spices and other kitchen staples.
The steel masala box, Bowls which are suitable for storing small quantity of mukhwas, dryfruit etc.
For cleaning a quick wipe with a Dry and Wet cloth will be good But The canisters are dishwasher safe, however we recommend hand washing to protect the mirror finish.
Made from 100% food grade stainless steel making it highly durable and resistance to corrosion. All Bowls are of Same sizes which will fulfill all your Storage Needs as per requirement. Easy to clean and all are dishwasher safe too.
See-Through Window on top makes Containers Easy To use and we can see content which is inside of Spice Box.
These stylish, food storage Bowls made from durable steel will enhance your kitchen space and fit with both modern and traditional Kitchen.

Buy on Amazon Gas Stove or Induction CooktopYou can’t cook without a heat source, and a 2-burner gas stove is usually sufficient for bachelors. If you’re in a space where a gas connection isn’t available, an induction cooktop is a great alternative. It’s compact, energy-efficient, and easy to clean.

Tip: Check for an induction cooktop with pre-set cooking options for rice, curries, or chapatis to simplify your cooking.

  MILTON Royal Stainless Steel Gas Stove 3 Burners | ISI Certified Manual Ignition 3 Burner Gas Stove | 360 Degree Nozzle | High Powered Brass Burners | 1 Year Manufacturer’s Warranty  * It comes with stainless steel thick guage body. It offers a rust resistance while delivering long lasting performance.; Equipped with 3 Distinct sized ( 1 Jumbo,1 Regular and 1 Small) Fuel Efficient Tri Pin Brass Burners for your varied needs.

Durable Body Material: Features a durable and rust-proof stainless steel body material, ensuring long-lasting performance and reliability. The stainless steel body is also water-resistant, making it easy to clean and maintain. Beautiful Oval Design:- Classic oval shape brings style and charm to your kitchen.
Brass Gas Valves: Comes equipped with high quality brass gas valves that provide added protection and reliability during use. The stoves bakelite knobs offer precise flame control and added durability for a comfortable user experience.
High-Efficiency Brass Burners: Equipped with high-efficiency tri-pin brass burners that provide quick and efficient heating, reducing cooking time.It Features three brass burners that offer versatile cooking options to cater to your diverse culinary needs. It is Equipped with heavy-duty pan supports that offer reliable and stable support for your cookware, ensuring safe and stable cooking.
12+6 MONTHS WARRANTY : Milton Products Come With A Standard 1 Year Warranty. T&C Apply. Extended 6 Months Warranty Can Be Availed By Registering Your Purchase On Call (Refer Warranty Card For Details)

Buy on Amazon Storage ContainersStaying organized is key to maintaining a functional kitchen. Airtight containers help preserve the freshness of dry groceries like rice, dal, and flour. Transparent containers make it easy to identify ingredients quickly.

Tip: Opt for stackable containers to save space in smaller kitchens.

  SQINELLI Airtight Container for Kitchen Storage Set Lock & Fresh Sqaure Plastic Fridge Container and Jars 500mlx6 + 1000mlx6 + 1500mlx6 + 2100mlx6 Food grade BPA free with Lock & Seal Lid (Pack of 24)  * These food-safe keepers are ideal for storing dry food items such as rice, beans, and cereals. They can also be used to keep liquids such as juice, soup, and pasta fresh and dry.

This is a complete set that comes with a variety of food storage containers and reusable labels that allow you to organize your food storage like never before.
These Bins are designed to maximize space in the kitchen, allowing you to organize and free up space in the pantry. They are also easy to clean and are fully functional.
These kitchen storage containers are ideal for storing dry food such as rice, sugar, and flour. They have wide openings to allow for easy access to the supplies.
We are 100% confident that you will love our containers. if you dont love it or dont feel it was worth every penny of your investment today, well give your full payment back no questions asked and you can keep the Containers as well.
Sqinelli Airtight Container for Kitchen Storage Set Lock & Fresh Sqaure Plastic Fridge Container and Jars 500mlx6 + 1000mlx6 + 1500mlx6 + 2100mlx6 Food grade and BPA free with Lock & Seal Lid Clear (Pack of 4)

Buy on Amazon Basic Utensils SetYou’ll need a few essential utensils for cooking and serving, such as:

Cooking Spoon Set

A whisk for mixing batters

Serving Plates

Spoons sets

Bowl Sets

Rolling Board & Rolling Pin

Tip: Stainless steel utensils are durable and easy to clean, making them ideal for daily use.

Bonus Tips for Bachelors:Start small: You don’t need to buy everything at once. Begin with the essentials and add items as needed.

Invest wisely: Spend a little extra on high-quality tools; they last longer and make cooking easier.

Keep it simple: Focus on meals that are easy to prepare, especially if you’re new to cooking.

If you found this guide on Essential Kitchen Items for Bachelors in an Indian Kitchen helpful, I’d love to hear from you!

You can also check out my page on Amazon for all my favorite kitchen tools and essentials here.

Do share your thoughts, experiences, and any additional must-have items you think are essential for a bachelor’s kitchen in the comments below.

Your feedback helps me create more valuable content tailored to your needs. If you’re setting up your kitchen with these items, tag me on Instagram and share your setup using #TheTastesofIndia.

Let’s inspire more people to create their dream kitchen!

Also, don’t forget to share this post on your favorite social media platforms to help others simplify their cooking journey.

Happy cooking!

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This Instant Gajar Muli Mirch ka Achar is perfect for those who love quick and easy recipes. Pickles are an essential part of Indian meals, adding a burst of flavor to any dish.

The best part?

You can make it in just 15 minutes without needing any sunlight!

With simple ingredients and a simple process, this homemade pickle is not only delicious but also free from preservatives.

Whether you’re a fan of tangy, spicy flavors or just looking to enhance your meals, this recipe is a must-try!

So Let’s get started.

About Instant Gajar Muli Mirch ka Achar:Pickle, or achar, is a favorite Indian side dish made with different vegetables. Mango and lime are the most common because they are naturally tangy and sour.

This Gajar Mooli ka Achar recipe is made with carrots and radishes, sliced thick and mixed with simple spices.

It has a spicy, tangy flavor and goes well with poori, paratha, roti or dal-rice. And the best part I like about this recipe is that it does not require sunlight and you can make this pickle with everyday ingredients.

While mango, lime, and green chili are common in pickles, but this gajar muli hari mirch ka achar version is unique.

The spices, like mustard and red chili powder, give it a strong and delicious flavor.

Winter is the best time to make this mixed achar, as fresh carrots and radishes are abundant in the market.

Serving Suggestion:Enjoy this mixed achar as a side dish with dal and steamed rice for a flavorful meal.

Pair it with parathas, stuffed rotis, or theplas for a spicy and tangy kick.

Add a small portion to your tiffin box to enhance the taste of your lunch.

Serve it alongside curd rice or khichdi for a comforting and balanced meal.

Storage Suggestion:Store the pickle in a clean, airtight glass jar to keep it fresh and flavorful.

Place the jar in a cool, dry spot away from direct sunlight.

If you live in a warm or humid climate, store the pickle in the refrigerator to extend its shelf life.

Always use a dry spoon to take out the pickle to avoid moisture contamination, which can spoil it.

If you store properly, this gajar mooli ka achar stays fresh for up to 2-3 weeks.

Pro Tips:Slice Evenly: Cut carrots and radishes into thin, uniform slices to ensure they absorb the masala evenly.

Roast Spices: Make sure to roast the spices slightly before grinding to enhance their flavor and aroma.

Adjust Spice Level: You can increase or decrease red chili powder to match your spice preference.

Fresh Ingredients: Use fresh and firm carrots and radishes to get the best crunch and flavor.

Taste Before Storing: Let the pickle rest for a few hours after mixing, then taste and adjust salt, spices, or tanginess as needed.

Avoid Water Contact: Ensure all tools, jars, and utensils are completely dry before use to prevent spoilage.

Why You Should Make this Recipe:This Gajar mooli hari mirch ka achar is more than a side dish; it adds amazing flavor to any meal. The mix of mustard and red chili gives it a unique smell, and the crunchy carrots and radishes make it even better.

Looking for Some More Recipes Like this:Aam ka Achar Recipe

Ginger Green Chilli Pickle

Lemon Pickle Recipe

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Basic Ingredients Used to Make this Mixed Achar:Each ingredient contributes to making this pickle not only flavorful but also nutritious. From digestion-aiding spices to Vitamin A-rich carrots, this achar is as healthy as it is tasty.

This combination of ingredients makes the Carrot Radish Pickle a delightful addition to any meal, packed with flavor, aroma, and a lots of health benefits!

Carrot: Adds natural sweetness, crunch, and vibrant color to the pickle. A rich source of Vitamin A and antioxidants. Make sure to pick fresh and firm carrot for the better results.

Radish: Brings a sharp, peppery flavor and firm texture. Known for helping digestion and boosting immunity.

Green Chili: Adds heat and a fresh, spicy flavor. High in Vitamin C and antioxidants. You can decrease the quantity of green chilli if you want.

Turmeric Powder: Turmeric powder is kown for its anti-inflammatory and antibacterial properties. Provides a warm, earthy flavor and bright yellow color.

Red Chili Powder: Adds bold spiciness and enhances the overall flavor.

Dry Mango Powder: Brings tanginess to the pickle, balancing the heat from the chili. Made from dried mangoes, it adds a unique flavor and helps digestion.

Spice Mix: For this pickle I have used spices like black mustard seeds, yellow mustard seeds, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds and carom seeds.

These spices are roasted slightly and then powdered and added to the pickle. This spice powder is the heart of the pickle, combining all the aromatic spices for a rich, complex flavor.

Kalonji: Adds a slightly bitter, nutty taste and enhances the aroma. Known for its health benefits, including improving metabolism.

Mustard Oil: Acts as the base for the pickle, binding the ingredients and preserving the achar. Adds a pungent, robust flavor that is iconic to Indian pickles.

PrintInstant Gajar Muli Mirch ka Achar – 15 Minutes Mixed AcharThis Instant Gajar Muli Mirch ka Achar is perfect for those who love quick and easy recipes. Pickles are an essential part of Indian meals, adding a burst of flavor to any dish.Course Side DishCuisine IndianKeyword gajar muli mirch ka acharCalories 948kcalAuthor PujaEquipment Kadai * Cooking Tools * Turner * Parat * Mixer Grinder IngredientsIngredients for Spice Mix: 1 tbsp Black Mustard Seeds * 1 tbsp Yellow Mustard seeds * 1 tbsp Coriander seeds * 1 tbsp Cumin seeds * 1/2 tbsp Fenugreek seeds * 10-15 nos Black Pepper * 1 tbsp Fennel seeds * 1/2 tsp Carom seeds Other Ingredients: 1 cup Carrot * 1 cup Radish * 100 gm Green chilli * 1/2 tsp Turmeric powder * 1.5 tbsp Red chilli powder or to taste * 1 tbsp Dry mango powder or as needed * 3 tbsp Spice Powder prepared masala powder * 1/2 tsp Kalonji * 1/4 cup Mustard Oil * Salt to taste Instructions Heat a kadai. * Add all the spices mentioned under spice mix section and slightly dry roast all the spices. Let it slightly cool down. * Now trasfer the spices in a mixer grinder jar and make a powder of it. Set aside. * Heat oil in a pan until you see smoke coming out of it. * Now add slited green chilli saute for 30 seconds. * Now add carrot and radish. Combine well. Keep the flame low and do not cook so that the crunch remain the same. * Now add turmeric powder, kashmiri red chilli powder, salt and kalonji. * Mix well. then add 3 tbsp ground spice powder and amchur powder.Mix well. * Cook for a minute while stirring. * Once it gets cool. Transfer in an airtight container. NutritionCalories: 948kcal | Carbohydrates: 74g | Protein: 19g | Fat: 73g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 42g | Sodium: 695mg | Potassium: 1870mg | Fiber: 29g | Sugar: 16g | Vitamin A: 25177IU | Vitamin C: 46mg | Calcium: 533mg | Iron: 22mgFrequently Asked Question About this Recipe:Can I use other vegetables in this pickle?Yes, you can! This recipe is versatile, and you can add vegetables like cauliflower, turnip, or even ginger for added flavor.

How long does this pickle last?Since this is an instant pickle, it is best consumed within 7-10 days. If stored properly, this can stay good for a month in the refrigerator.

Does this pickle require any sunlight?No, this recipe does not require sunlight.

My Recommended Product:Storing pickles properly is essential to maintain their freshness, flavor, and shelf life.

The right storage jar not only keeps the pickle safe from moisture and contaminants but also enhances its taste over time.

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Aam ka Murabba Aam ka Murabba or Mango murabba is a sweet and tangy mango preserve made from unripe green mangoes. Aam ka Murabba goes really well wih paratha, poori or roti. (Step-by-Step-Recipe) Check out this recipe Aam ka Chunda Aam chunda is a spicy, sweet, and sour mango pickle made with green raw mangoes in Gujarati style. This instant pickle goes great with summer Indian cuisine. Check out this recipe Aam ki Launji – How to make Instant Gudamba Recipe Gudamba, aam ki launji or khatta mitha aam ka achar is a sweet, spicy and tangy pickle or chutney made with raw mangoes, jaggery and some aromatic Indian spices. It goes really well with puri, kachori, paratha, stuffed paratha, roti or pulav. Check out this recipe Amla Chunda Amla chunda is a popular condiment in Gujarat, where it is also known as chhundo. It goes well with parathas, rotis, rice, or even as a snack by itself. Check out this recipe Recipe of Mango Jam This recipe of Mango jam is a delicious spread for freshly buttered toast. It has a rich tangy flavor and a beautiful texture that is sure to please your taste buds. Check out this recipeIf you liked this Gajar Mooli ka Achar Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Til Ke Ladoo is a sweet dessert made with sesame seeds and jaggery. It is a popular winter snack, especially during Makar Sankranti and Lohri.

These ladoos are simple to make, healthy, and full of flavor. Do try this recipe during this winter and let me know how it turned out for you. (step-by-step-recipe)

About Til ke Ladoo Recipe:Talk about “Til ke ladoo” and the first thing that comes to your mind is “Makar Sankranti”.

It is January and Winters are normally packing their bags to retreat.

But the weather usually is nice with the slightly cool northern wind blowing.

There are a lot of other festivals during this same time, with Lohri being another prominent one.

The smell in the air during this time of the year itself reminds you of all the “Ghazaks”, “Til ke ladoos” and “Til Kathris or Tilkut”.

As we enter December, I thought why not start preparing for the fantastic time of the year.

Til or, “Sesame Seeds” has numerous health benefits as well. In the Northern part of India where the winters are very cold, it is believed that Til keeps the body warm.

Til is also extremely good in diabetes management, controlling blood pressure, cancer prevention, bone health and a multitude of other things.

So, for a healthy you, let’s get onto the recipe of “Til Aur Gur Ke Ladoo Recipe” .

Serving Suggestion:Til Gud ladoo can be served as a quick snack with tea or coffee.

Add them to your festive platter during Makar Sankranti or Lohri.

You can pack these delicious til gud ladoo in your kid’s lunchbox or enjoy as an energy booster.

Storage Suggestion:Store the ladoos in an airtight container at room temperature for 10-12 days. Ensure the container is dry and free from moisture to avoid spoilage.

Pro Tips to Make Perfect Til ke Laddu Every time:Here I have got some tips and tricks, following which you can make perfect ladoos every time.

Make sure to roast sesame seeds on a low flame to enhance their nutty flavor.
Use fresh and clean jaggery for the best taste and texture.
Cook jaggery syrup until it forms a soft ball when dropped in water.
Shape the ladoos while the mixture is warm. Grease your hands with ghee to make it easier.
Adjust the sweetness by increasing the amount of jaggery as per your preference.

Why You Should Make Til Gud Ladoo Recipe:Healthy Snack: Sesame seeds and jaggery are packed with nutrients.

Simple Ingredients: Made with just three basic ingredients easily found in most kitchens.

Festive Favorite: Perfect for Makar Sankranti and Lohri celebrations.

Quick Energy: Great for a midday energy boost during winters.

Easy to Make: Even beginners can make this recipe easily.

Looking for Some More Recipes Like this:Healthy Ragi Ladoo Recipe

Dry Fruit Ladoo Recipe

Kodo Millet Ladoo

Khoi Ladoo Recipe

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Basic Ingredients Used to Make this Recipe:White Sesame Seeds (Til): Sesame seeds are the key ingredient in this recipe. Sesame seeds add crunch, warmth, and are rich in calcium and iron.

Jaggery (Gur): A natural sweetener that binds the ladoos and adds a caramel-like flavor.

Water: Helps melt the jaggery and make the syrup for binding.

PrintTil Ke Ladoo RecipeTil Ke Ladoo is a sweet dessert made with sesame seeds and jaggery. It is a popular winter snack, especially during Makar Sankranti and Lohri. Course DessertCuisine bihari, IndianKeyword til ke ladooPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 15 PieceCalories 85kcalAuthor PujaEquipment Kadai * Cooking Tools * Mixing Bowl * Parat * Storage Jar Ingredients 1 cup Til, White Sesame seeds * 1/2 cup Jaggery, Gud * 1 tbsp Water Instructions* Clean sesame seeds, wash and then dry it . * Dry roast the sesame seeds in a pan on medium flame until brown. * Let it cool down. * Now heat the pan/kadhai, add jaggery and some water and bring it to boil. * Make a thick syrup. * Turn off the flame . * Add melted jaggery syrup to the roasted sesame seeds and mix well. * Divide this mixture into equal portions and shape into lemon-sized ladoos. * Start making ladus immediately while the mixture is still hot, once it cools down you may not be able to shape it properly. * So your Til ke Laddoo is ready. * Store it in air-tight container. NotesYou can always check the consistency of jaggery by putting a small drop in chilled water.
The consistency of jaggery is right if the ball forms immediately.NutritionCalories: 85kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Calcium: 100mg | Iron: 2mgFrequently Asked Questions About this Recipe:Can I use black sesame seeds instead?Yes, but black sesame seeds have a stronger flavor. White sesame seeds are milder and more commonly used.

Why aren’t my ladoos holding their shape?The jaggery syrup may not have reached the correct consistency. Cook it until it forms a soft ball when dropped in water.

Can I add nuts to this recipe?Yes, adding chopped nuts like almonds or cashews will give extra crunch and nutrition.

Can people with diabetes eat these ladoos?Jaggery is a form of sugar, so consult a doctor before consuming if you have diabetes.

How long can I store these ladoos?They stay fresh for 10-12 days at room temperature. You can refrigerate them for a longer shelf life.

Can I use powdered jaggery?Yes, powdered jaggery works well and melts faster during cooking.

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Sattu Ladoo Sattu Ladoo is healthy energy balls made with roasted Bengal Gram Flour. Sattu is rich in protein and is widely used as a superfood. Check out this recipe Coconut Laddoo Recipe Coconut Laddoo is a traditional, utterly delicious Indian Sweet, prepared during festivals like Dussehra, Diwali, Ganesh Chaturthi, etc. Check out this recipe Pink Coconut Ladoo Quick and easy “5 minutes coconut laddo” made with coconut and natural color. Best recipe to try during this festive season. Check out this recipe Paan Coconut Laddoo Instant Paan Coconut Ladoos filled with dates and tutti fruity is the perfect sweet treat for Diwali! In fact, you only need 20 minutes to make this delicious Indian recipe! In this article, we will provide you with the step-by-step process on how to prepare Paan Coconut Ladoos at home. Check out this recipe How to make Chocolate Coconut Laddoo Chocolate coconut laddoo is a quick three-ingredient dessert made with freshly grated coconut, condensed milk, and dark chocolate. This chocolate coconut laddoo recipe is a twist on the classic nariyal laddoo. Check out this recipe Mango Coconut Laddoo Mango Coconut Ladoo is a quick and easy dessert made with mango puree, coconut, and sweetened condensed milk. Check out this recipeIf you liked this Til ke Ladoo Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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If you’re looking for a delicious and easy-to-make eggless carrot cake recipe, you’re in the right place!

This healthy carrot cake recipe is made with wheat flour, Milkmaid (condensed milk), and a blend of wholesome ingredients that make it moist, flavorful, and irresistible.

Perfect for tea-time snacks or special occasions, this recipe is sure to be a hit with everyone in the family.

About Eggless Carrot Cake Recipe:Winter is the season of fresh red carrots—sweet, juicy, and bursting with flavor. These vibrant carrots are at their best during the colder months, making it the ideal time to whip up recipes that showcase their natural goodness.

Whether you’re a seasoned baker or a beginner, this carrot cake recipe is a must-try during the winter months.

Carrots add a wonderful natural sweetness to the cake, making it moist and wholesome without the need for extra sugar or fats.

This Carrot cake with wheat flour is not just a treat for the taste buds but also a healthier alternative to traditional desserts. It’s made with wheat flour and olive oil, ensuring you indulge without guilt.

This no egg carrot cake has been a family favorite for years, perfect for celebrations or cozy evenings with a warm cup of tea.

The richness of Milkmaid (condensed milk) gives it a creamy texture, while raisins and almonds add a delightful crunch and sweetness in every bite. Packed with nutrients from carrots, this cake is as nourishing as it is delicious.

But it’s not just about the taste. Carrots are a powerhouse of vitamins, antioxidants, and fiber, making this cake a treat you can feel good about serving to your loved ones.

So, gather those fresh, red carrots while they’re in season and create this magic in your kitchen.

This Healthy carrot cake recipe is not just a dessert; it’s a celebration of the winter season and its bounty.

Serving Suggestion:This eggless carrot cake recipe is incredibly versatile and can be enjoyed in various ways:

Tea-time treat: Slice the cake and serve it with a warm cup of chai or coffee for a cozy winter evening.

Dessert delight: Add a dollop of cream cheese frosting or a scoop of vanilla ice cream to make it a decadent dessert.

Healthy snack: Pack a slice in your lunchbox for a wholesome midday treat.

Festive indulgence: Decorate with powdered sugar or edible flowers to make it a centerpiece for celebrations.

Storage Suggestion:Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s kept in a cool, dry place.

Refrigeration: To extend its shelf life, refrigerate the cake in an airtight container. It will stay fresh for up to a week.

Pro Tips to Make Carrot Cake with Wheat Flour:Use fresh carrots: Grate the carrots just before mixing for the best flavor and texture.

Don’t overmix: Overmixing can make the cake dense and chewy.

Customize toppings: Swap almonds and raisins with walnuts, pecans, or even chopped dates.

Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Why You Should Make this No Egg Carrot Cake:Eggless and Healthy: This carrot cake with wheat flour and no eggs, it’s a guilt-free treat.

Simple Ingredients: Uses pantry staples like carrots, olive oil, and raisins.

Versatile: Perfect for birthdays, celebrations, or even as a breakfast cake.

Looking for Some More Recipes Like this:Jam Sponge Cake

Plum Cake Recipe

Tutti Frutti Cake Recipe

Mawa Cake Recipe

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this No Egg Carrot Cake.

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Basic Ingredients Used to Make this Healthy Carrot Cake Recipe:Condensed Milk: Acts as a sweetener and binds the ingredients together, giving the cake a rich, creamy texture.

Buttermilk: Adds moisture and acidity, which reacts with the baking soda to help the cake rise. You can use yogurt or curd thinned with water (in equal parts) or plant-based milk with a teaspoon of vinegar.

Olive Oil: Keeps the cake moist and adds a subtle richness without overpowering flavors. You can use melted coconut oil, vegetable oil, ghee or even melted butter for a richer taste.

Wheat Flour: Provides structure to the cake and makes it a healthier alternative to all-purpose flour. You can use all-purpose flour or a mix of both if you want.

Carrots: The star ingredient, adding natural sweetness, texture, and moisture.

Almonds: Provide a delightful crunch in every bite. You can also use chopped walnuts, pecans, or dried cranberries for a variation. Or you can skip dry fruits and nuts altogeather.

Cinnamon Powder: Adds warmth and enhances the overall flavor profile of the cake. Incase you don’t have then you van use nutmeg or pumpkin spice for a slightly different but equally delicious taste.

Lemon Juice: Reacts with baking soda to create air pockets, making the cake light and fluffy. You can use Vinager instead of lemon juice if you don’t have lemon or you don’t want to use.

Baking Powder and Baking Soda: Essential leavening agents that help the cake rise. Make sure they are fresh for the besst results.

Vanilla Essence: Enhances the flavor and balances the sweetness. You can use vanilla extract in place of vanilla essence.

PrintEggless Carrot Cake RecipeTry this easy eggless carrot cake recipe made with fresh red carrots, Milkmaid, and wheat flour. Perfect for winter, it’s a healthy and delicious treat for celebrations or tea-time snacks!Course CakesCuisine InternationalKeyword Eggless Carrot Cake RecipePrep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutesServings 1 LoafCalories 2919kcalAuthor PujaEquipment otg * Baking Tin * Mixing Bowl * Spatula * Hand whisker * Cooking Tools * Spoons Ingredients 1 tin condensed milk 400 gm * ½ cup buttermilk * ¼ cup olive oil * 1 tsp vanilla essence * 1 tsp lemon juice * 2 cups wheat flour * 1 tsp baking powder * ½ tsp baking soda * ¼ tsp cinnamon powder * pinch of salt * 1 cup carrot grated tightly packed * 2 tbsp almonds / badam chopped Instructions* In a large mixing bowl add condensed milk. * Now add buttermilk, olive oil, vanilla essence and lemon juice. * Whisk smooth making sure everything is well combined. * Now in a sieve take wheat flour, baking powder, baking soda, cinnamon powder and pinch of salt. sieve everything well. * Combine well with cut and fold method. * Now add grated carrot and almonds. * Combine well and make sure not to over mix the cake batter as it turns chewy. * Now, transfer the cake batter into the cake mould. * Bake the cake at 180 degree celsius for 30-40 minutes or until done. (in the preheated oven at 180 degree for 20 minutes) * Finally, serve the carrot cake. NutritionCalories: 2919kcal | Carbohydrates: 432g | Protein: 66g | Fat: 105g | Saturated Fat: 33g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 57g | Cholesterol: 148mg | Sodium: 1275mg | Potassium: 2873mg | Fiber: 13g | Sugar: 230g | Vitamin A: 22641IU | Vitamin C: 20mg | Calcium: 1576mg | Iron: 14mgFrequently Asked Question About Carrot Cake with Milkmaid:Can I make this cake vegan?Yes! Replace Milkmaid with any plant-based condensed milk and use almond milk instead of buttermilk.

Can I add other spices?Absolutely! You can add nutmeg or ginger powder for a spicier flavor.

Can I use all-purpose flour instead of wheat flour?Yes, but wheat flour adds a healthier twist to the recipe.

Is it necessary to use buttermilk? Can be skip it?Yes, you can add milk instead of buttermilk.

Do I need to use unsalted buttermilk?Yes, you need to use unsalted buttermilk.

My Recommended Product:For recipes like this Carrot Cake, an OTG helps ensure even baking, perfect texture, and a golden crust that a microwave oven may struggle to achieve.

The temperature precision and versatility make an OTG the perfect appliance to elevate your baking experience.

Incase you are looking for an affordable, user friendly OTG then you might want to check the product I have listed below.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Eggless Banana Cake Recipe Eggless Banana Cake Recipe is a delicious and moist cake recipe made with some ripe bananas. And as the name says , this recipe does not contain egg in it. Check out this recipe Aata and Jaggery Cake This aata jaggery cake is a very tasty and moist sweet cake. It is made with whole wheat flour (aata) and jaggery. So when you are craving something sweet, you can enjoy this guilt-free cake. Check out this recipe Eggless Mango Cake Recipe Mango suji cake is a delicious eggless cake made using mangoes. This is a delicious dessert that I am sure, will soon become your favorite too. This is a popular recipe for special occasions and get-togethers. Check out this recipe Eggless Chocolate Truffle Cake Recipe Eggless Chocolate Truffle Cake is a flavored chocolate cake with a hint of coffee flavor. This is sandwiched and then coated with chocolate ganache and topped with some grated dark chocolates. Check out this recipe Dry Fruit Cake Eggless Dry Fruit Cake Recipe is an easy, tasty and deliciously moist cake recipe. This eggless cake is a rich cake full of dried fruit raisins and nuts. Check out this recipeIf you liked this Carrot Cake Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

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This Mawa Cake Recipe is rich and creamy, with a warm aroma of cardamom, just like the ones found in Parsi bakeries. While Mawa Cake usually contains eggs, this version is completely eggless, making it lighter and flavorful.

Made with khoya (mawa), wheat flour, and curd, this cake is perfect for tea time or festive occasions. Learn how to make Mawa Cake at home with my simple (step-by-step-recipe)

About Mawa Cake Recipe:Mawa Cake is a popular dessert in India, especially loved in Parsi bakeries. Known for its rich flavor, soft texture, and lovely aroma of cardamom, this cake combines the goodness of Indian and Western flavors, giving it a unique taste.

The main ingredient, khoya or mawa (a thickened milk solid), is commonly used in Indian sweets and adds a creamy, melt-in-your-mouth texture to the cake.

Each bite is mildly sweet, with floral hints of rose petals and the warm taste of cardamom.

This Mawa Cake is perfect as a tea-time snack or dessert and is often enjoyed on special occasions or festivals. Made with wheat flour and curd, it offers a wholesome twist while keeping the cake soft and moist.

The added flavors of cardamom and saffron make it aromatic and visually appealing.

The cake gets its name from its key ingredient, mawa (or khoya), which is a thick, creamy milk solid often used in Indian desserts.

Mawa is made by slowly cooking milk until almost all the water evaporates, leaving the rich, creamy milk solids behind.

This Parsi mawa cake recipe is eggless, making it lighter than traditional mawa cakes that use eggs.

For this recipe, I used homemade mawa since it was Diwali time, and I had to make several other sweets with khoya.

I preferred making homemade khoya for all my sweets, and after finishing my other recipes, I had some leftover mawa.

I thought it was the perfect time to make a mawa cake! Though mawa takes time to prepare, it’s easy if you make it while working on other tasks in the kitchen. Just keep an eye on it and stir occasionally.

I’ve made this cake many times using both regular flour and whole wheat flour, and it always turns out great. You can use either one or mix both types of flour.

Origin of Khoya Cake Recipe:This Mawa Cake has an interesting origin rooted in Indian and Parsi culture. It’s believed to have been popularized by Parsi bakeries in Mumbai, especially by Irani cafés in the early 20th century.

These cafés were started by Iranian immigrants who came to India, bringing along their unique baking styles and flavors.

They combined Western baking techniques (like cake-making) with Indian ingredients, such as mawa (or khoya), which is a staple in Indian sweets. This fusion resulted in the rich, fragrant Eggless Mawa Cake we know today.

Irani cafés became famous for their freshly baked mawa cakes, which paired beautifully with tea.

Over time, Mawa Cake became a much-loved treat in Mumbai and other parts of India, bringing together the flavors of India’s dairy-rich sweets with a classic cake texture.

Today, it’s enjoyed all over the country and even internationally, by those who appreciate this unique blend of cultures in a dessert.

Serving Suggestion:Tea-Time Snack: Mawa Cake goes well with a hot cup of masala chai, cardamom tea, or even coffee. Its mild sweetness and rich texture make it a perfect companion for a relaxing tea time.

With a Scoop of Ice Cream: You can serve a slice of warm mawa cake with a scoop of vanilla or pistachio ice cream. The warm cake with the ice cream tastes well.

Serve with Whipped Cream: Add a dollop of lightly sweetened whipped cream on the side for a simple yet delicious touch.

Storage Suggestion:Room Temperature: Mawa Cake can be stored at room temperature in an airtight container for up to 2 days. Make sure it’s completely cooled before storing to avoid any moisture buildup.

Refrigeration: To keep it fresh for a longer time, store the cake in the refrigerator in an airtight container. It will stay good for up to 5-7 days. You can warm it slightly in the microwave or let it sit at room temperature for a few minutes to soften, before serving.

Pro Tips:Use Fresh Mawa: Freshly made or fresh store-bought mawa gives the best flavor and texture. If your mawa feels hard or crumbly, warm it slightly to soften it before mixing it into the batter.

Avoid Overmixing: When combining wet and dry ingredients, gently fold them together. Overmixing can make the cake dense and tough, so mix just until everything is combined.

Use freshly Ground Cardamom: Freshly ground cardamom has a stronger and more aromatic flavor than pre-ground powder. Grinding whole cardamom seeds yourself will maximize the cake’s taste.

Grease the baking tray: Grease the baking tray well so that your cake doesn’t stick. This makes it easier to remove the cake once baked.

Cool the Cake Properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps the cake set properly and prevents it from becoming soggy.

Mixing Flours: You can use either all-purpose flour or whole wheat flour, or even a mix of both. Whole wheat flour adds a wholesome, slightly nutty flavor, while all-purpose flour keeps the cake lighter.

Why You Should Make Mawa Cake Recipe:Unique Flavor Combination: Mawa Cake beautifully combines the richness of Indian ingredients like mawa, cardamom, and saffron with the softness of a classic cake, giving you a dessert that’s both unique and flavorful.

Perfect for Celebrations: This cake is ideal for festivals, tea-time gatherings, or any special occasion.

Eggless and Customizable: This recipe is completely eggless, making it lighter than traditional versions. You can also customize it with your choice of flour, and add nuts or saffron for an extra touch of luxury.

Simple and Easy to Make: With straightforward ingredients and easy steps, this recipe is perfect even for beginners. Plus, it doesn’t require any fancy equipment or techniques.

Rich and Comforting: The addition of mawa makes the cake rich. Each bite melts in your mouth with warm hints of cardamom, rose petals, and saffron, making it a delicious treat for yourself or your loved ones.

Serving Options: This Mawa Cake can be enjoyed with a cup of tea in the afternoon and it can also be served as dessert. This can is also good to pack for a kid’s snack box.

Looking for Some More Recipes Like this:Eggless Dry Fruit Cake Recipe

Eggless Aata Jaggery Cake

Eggless Chocolate Truffle Cake

Eggless Chocolate Cake Recipe

Eggless Banana Cake

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Basic Ingredients Used to Make this Parsi Mawa Cake Recipe:Wheat Flour: This is the base of the recipe. Whole wheat flour gives the cake a nutty flavor and makes it healthier, but you can also use all-purpose flour for a lighter crumb.

Mawa (Khoya): Mawa is the star ingredient that gives this cake its unique richness and creamy, melt-in-the-mouth texture.

Curd (Yogurt): Curd adds moisture and helps bind the ingredients, creating a soft, tender crumb. In this eggless recipe, the curd is also essential for giving the cake a slightly fluffy texture, reacting with baking soda to create lightness.

Milk: Milk adds additional moisture, ensuring that the batter blends smoothly. It helps soften the mawa, making the cake rich and keeping it from drying out.

Baking Soda and Baking Powder: These leavening agents are important in helping the cake rise slightly. Baking soda works well with curd to add lightness while baking powder ensures the cake has a soft, even texture.

Oil: Oil keeps the cake moist and tender. Unlike butter, oil remains liquid at room temperature, which helps the cake stay soft even after cooling. You can substitute with melted butter if you prefer a richer flavor.

Powdered Sugar: Powdered sugar sweetens the cake and dissolves easily, distributing sweetness evenly. Its fine texture blends smoothly into the batter, which helps the cake achieve a soft texture without being overly sweet.

Cardamom Powder: Cardamom is an essential spice in Indian desserts, adding a warm, floral aroma that elevates the cake’s flavor.

Freshly ground cardamom is ideal, as it gives a more intense fragrance that complements the mawa perfectly.

Saffron and Dried Rose Petals: These ingredients are optional but add an exotic touch to the cake. Saffron provides a hint of warmth and color, while dried rose petals add a floral sweetness and make the cake visually appealing.

Almonds and Extra Rose Petals for Garnish: Garnishing with almonds and rose petals enhances the cake’s presentation and adds a delightful crunch. You can add any other nuts also if you want.

PrintEggless Mawa Cake RecipeThis Mawa Cake recipe offers a deliciously rich, creamy texture with the warm aroma of cardamom, traditionally found in Parsi bakeries. Although Mawa Cake is generally made with eggs, this version is completely eggless, making it lighter yet equally flavorful.Course CakesCuisine IndianKeyword Mawa Cake RecipePrep Time 20 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hourServings 1 CakeCalories 1815kcalAuthor PujaEquipment otg * Mixing Bowl * Cooking tool * Plate * Knives * Spatula * Strainer * Baking Tray Ingredients 100 gms Curd * 100 gms Milk * 80 gms Khoya/Mawa unsweetened , grated if store bought or nicely crumbled if homemade * 45 gms Oil * 100 gms Powdered Sugar * 1 tsp Cardamom Powder freshly crushed * 160 gms Wheat Flour * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 tbsp Dried Rose Petals * Few strands Saffron optional * Almonds & Extra Dried Rose Petals for garnish Instructions* Grease the baking container with oil and coat it with wheat flour. Tap the container to spread the flour evenly. Set aside. * Mixing Wet Ingredients * Combine the curd, milk, oil, powdered sugar, and khoya in a mixing bowl. Mix thoroughly until everything is well combined. * Then add wheat flour, baking soda, baking powder, cardamom powder, saffron strands and few rose petals. * Fold gently to avoid lumps. Do not overmix, as it can lead to a dense cake texture. * Pour the batter into the prepared baking container. * Garnish with almonds and extra rose petals on top. * Preheat the oven for 180 degree for 20 minutes. * Then bake the cake for about 50 minutes or until a toothpick inserted into the center comes out clean.(the baking time can vary depending upon your oven) * Once done, remove the cake from the oven and allow it to cool slightly before unmolding. * This eggless Mawa Cake is now ready to enjoy, perfect for tea-time or as a dessert! * Serve warm or at room temperature. NutritionCalories: 1815kcal | Carbohydrates: 274g | Protein: 58g | Fat: 55g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 1027mg | Potassium: 2207mg | Fiber: 6g | Sugar: 145g | Vitamin A: 2193IU | Vitamin C: 10mg | Calcium: 1468mg | Iron: 10mgFrequently Asked Questions About Parsi Mawa Cake Recipe:How do I make sure the rose petals don’t burn?To prevent rose petals on top from burning, you can add them halfway through the baking process or lightly press them into the batter. Alternatively, garnish with rose petals after baking for a fresh look.

How can I make the cake extra moist?To make the cake extra moist, you can add a tablespoon of extra milk or even a spoonful of thick cream to the batter. Be careful not to add too much, as it can affect the texture.

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This Matta Lemon Rice recipe is a refreshing, tangy dish perfect for a quick meal or light lunch. With Kerala’s nutty Matta rice, bright lemon juice, and aromatic spices, this recipe is both flavorful and nutritious.

Enjoy the vibrant, nutty goodness of this simple yet satisfying South Indian delight! So let us learn How to Make Lemon Rice with Matta Rice with my (step-by-step-recipe)

About Matta Lemon Rice Recipe :This Matta Lemon Rice Recipe is a tasty version of the popular South Indian lemon rice, but with a twist – it’s made using Matta rice instead of regular white rice. Matta rice is a unique kind of rice from Kerala, known for its slightly nutty flavor and chewy texture.

Not only does it taste great, but it’s also packed with nutrients. This dish is perfect for a quick meal, as it’s simple yet full of flavor.

Lemon rice is loved for its light, zesty taste. The fresh lemon juice mixed with turmeric, mustard seeds, and curry leaves creates a comforting, tangy dish.

Making lemon rice with Matta rice becomes even more satisfying, as the grains soak up all the flavors and make every bite enjoyable.

This combination is a great way to enjoy the classic taste of lemon rice with a bit more texture and heartiness.

For those who love South Indian flavors, Matta Lemon Rice is a great choice. Matta rice is a staple in many homes in Kerala, often served with curries and vegetables.

By using it in lemon rice, we bring a taste of Kerala to a popular dish across South India. This twist is both nostalgic for those familiar with Matta rice and an exciting new experience for those who are not.

Making Matta Lemon Rice is simple but requires a few steps to get the best flavor. Cooking Matta rice takes a little more water and time than white rice, as the grains are thicker. Once cooked, it’s spread out to cool, which keeps the rice fluffy.

The seasoning starts with peanuts, cashews, mustard seeds, and a touch of asafoetida (hing), which gives a nice aroma.

Adding lemon juice at the end gives the rice a fresh, tangy taste, while sesame oil and turmeric add richness and warmth. The mix of flavors and textures makes this dish comforting and refreshing at the same time.

In many South Indian homes, lemon rice is a comforting and familiar dish. By using Matta rice, you give it a bit more depth and nutrition, making it a satisfying and tasty option that’s sure to become a favorite.

The best part is Matta Lemon Rice is a versatile dish that you can enjoy as a quick meal or even as part of a festive meal.

It’s especially refreshing in warm weather since the lemon is light and easy on the stomach. For busy days, this dish is perfect – it’s quick to make, tasty, and healthy.

What Makes Matta Rice Unique?Matta rice, also called Kerala red rice or Palakkadan Matta, has been grown in Kerala for generations. It’s a little different from white rice because it still has its outer layer, which gives it a reddish color and makes it healthier.

This layer is filled with good stuff like fiber, iron, and magnesium, which help with digestion, support heart health, and keep you feeling satisfied.

When used in lemon rice, Matta rice adds a delicious earthy flavor and a satisfying bite.

Serving Suggestion:Serve Matta Lemon Rice with sides like yogurt or raita to balance the tangy flavors. Pickles or papadams add a delightful crunch and spice.

Complement the dish with fried or sauteed paneer.

Include sautéed vegetables such as carrots, peas, or bell peppers to enhance both nutrition and color.

Storage Suggestion:Store any leftover Matta Lemon Rice in an airtight container in the refrigerator. It remains fresh for up to 2 days.

To reheat, sprinkle a few drops of water over the rice and microwave until warm. Alternatively, reheat on the stovetop over low heat, stirring gently to prevent sticking.

Pro Tips:Proper Soaking: Soak Matta rice for at least 30 minutes before cooking. This step softens the grains and reduces cooking time.

Cooking Time: After soaking, cook the rice until it’s tender yet firm. This typically takes about 20-30 minutes, which also depends on the method used.

Flavoring: Add lemon juice after removing the rice from the heat to preserve its fresh, tangy flavor.

Adding Nuts: Roast peanuts and cashews separately before adding them to the rice to maintain their crunch and enhance their nutty taste.

Spice Level: Adjust the number of green chilies as per your taste.

Why You Should Make this Easy Kerala Matta Rice Recipe:Frankly, before trying it, the only thing on my mind was whether it would taste good. But after cooking and tasting it with my family, we all agreed it tasted amazing without compromising on flavor also it’s a,

Healthier Choice: Matta rice has a lower glycemic index than regular white rice, meaning it releases sugar into the body more slowly, which is better for managing blood sugar levels.

Perfect for Lunch Boxes: Lemon rice is often a favorite for travel or packed lunches because it doesn’t spoil easily. Using Matta rice makes it even better, as the grains hold up well and don’t turn mushy.

Easy to Customize: You can add toppings like grated coconut, chopped veggies, or even fried chickpeas to make it more filling. For some extra crunch, roasted peanuts or cashews work well.

Looking for Some More Recipes Like this:Ven Pongal Recipe

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Basic Ingredients Used to Make this Recipe:Each ingredient in Matta Lemon Rice plays an important role in balancing flavors, textures, and aromas, making it a delightful combination of taste and nutrition.

Matta Rice: Matta rice is the star ingredient in this recipe, giving it a unique texture and nutty flavor that makes it different from regular white rice.

Its slightly chewy texture complements the tangy, spiced lemon flavor while providing extra fiber and nutrients like iron and magnesium.

Lemon Juice: Lemon juice is an essential ingredient in this recipe. Its refreshing, tangy taste, brightens up the dish and gives it its signature “lemon rice” flavor.

The acidity in lemon juice enhances the spices and balances the richness of the sesame oil and peanuts.

Sesame Oil: Known for its nutty aroma, sesame oil brings depth to the dish and is commonly used in South Indian cooking. It enhances the rice’s flavor and adds a smooth richness that pairs well with the tangy lemon.

Peanuts and Cashews: These nuts provide a delicious crunch, that goes well with the soft rice. They also contribute healthy fats and protein, making the dish more satisfying and balanced.

Mustard Seeds: Mustard seeds are essential in tempering. When they pop in hot oil, they bring an authentic South Indian taste and aroma to the dish.

Urad Dal and Chana Dal: These dals add a mild crunch and a subtle earthy flavor, which also makes the dish more wholesome. They are commonly used in South Indian tempering to give additional texture to rice dishes.

Dry Red Chilies and Green Chilies: Both types of chilies add spice, with dry red chilies giving a smoky, slightly milder heat and green chilies adding a fresh kick. You can add as per your preference.

Curry Leaves: Curry leaves are highly aromatic and key to South Indian cuisine. They add a unique aroma and enhance the overall taste of the lemon rice.

Asafoetida (Hing): Asafoetida adds depth to the dish and helps balance the flavors of the spices.

Turmeric Powder: Turmeric brings a bright yellow color to lemon rice and adds a warm, earthy flavor. It’s also known for its anti-inflammatory properties, making this dish not only tasty but healthy too.

PrintMatta Lemon RiceMatta Lemon Rice is a refreshing, tangy dish that’s perfect for a quick meal or a light lunch. With its nutty texture, bright lemon flavor, and aromatic spices, it’s both flavorful and nutritious.Course dinner, lunchCuisine IndianKeyword Matta Lemon Rice RecipePrep Time 15 minutes minutesCook Time 35 minutes minutesTotal Time 45 minutes minutesServings 3 peolpeCalories 371kcalAuthor PujaEquipment Pot * Kadai * Cooking Tools * Parat * serving bowl Ingredients 1 cup Matta Rice * 1 tsp Salt for boiling rice * 2 tbsp Sesame Oil * 1/4 cup Peanuts * 2 tbsp Cashews * 1 tbsp Oil * 1 tsp Mustard Seeds * 1 tsp Urad Dal * 1 tsp Chana Dal * 2 Whole Dry Red Chilies * 1-2 Green Chilies finely chopped * 1 sprig Curry Leaves * A pinch of Asafoetida * 1/2 tsp Turmeric Powder * 2 tbsp Lemon Juice * Salt to taste InstructionsCook the Matta Rice Wash the Matta rice thoroughly and soak it for at least 30 minutes. This softens the grains and helps them cook faster. * After soaking, cook the rice in a pot with enough water and 1 tsp salt until it becomes soft but not mushy. Alternatively, you can use a pressure cooker, cooking it for 3-4 whistles based on the rice’s quality. * Drain any excess water and spread the rice on a large plate to cool. Cooling it down prevents clumping when mixing the other ingredients. Prepare the Seasoning Heat 2 tbsp sesame oil in a large pan or kadai. Sesame oil adds a lovely aroma that enhances the dish’s flavor. * Add 1/4 cup peanuts and roast until golden and crispy. Remove the peanuts and set them aside. * In the same pan, add 2 tbsp cashews and fry until golden. Remove and set aside with the peanuts. Tempering the Spices* In the same pan, add 1 tbsp oil. Once hot, add 1 tsp mustard seeds and allow them to splutter. * Add 1 tsp urad dal and 1 tsp chana dal. Sauté until they turn golden brown. * Add 2 whole dry red chilies and 1-2 finely chopped green chilies and sauté for a few seconds. * Add 1 sprig curry leaves and a pinch of asafoetida. This will give a lovely aroma to the rice. * Then Lower the heat and add 1/2 tsp turmeric powder to the tempering mixture, stirring well to combine. * Add the cooked and cooled Matta rice to the pan. Gently mix to coat the rice with the seasoning. * Pour in 2 tbsp lemon juice and adjust salt to taste. Carefully stir to ensure the lemon juice is evenly distributed without breaking the rice grains. * Garnish with the roasted peanuts and cashews for a final touch of crunch and nuttiness. * Serve warm and enjoy! NotesPair it with plain yogurt, raita, or a light vegetable curry.
Serve it with pickle or papad for an added burst of flavor.NutritionCalories: 371kcal | Carbohydrates: 34g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Sodium: 835mg | Potassium: 270mg | Fiber: 4g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 56mg | Calcium: 33mg | Iron: 3mgFrequently Asked Questions About this Recipe:What is Matta rice, and can I use other types of rice for this recipe?Matta rice, also known as Kerala red rice, has a distinct nutty flavor and chewy texture. While it’s ideal for this recipe, you can substitute it with other varieties like basmati or jasmine rice, though the texture and flavor will differ.

How long should I soak Matta rice before cooking?Matta rice should be soaked for at least 15-20 minutes before cooking to soften its texture. Soaking helps reduce the cooking time and enhances the rice’s chewiness.

Is Matta Lemon Rice a healthy dish?Yes! Matta rice is rich in fiber, iron, and other essential nutrients. Combined with the health benefits of turmeric, peanuts, and lemon, this dish is a nutritious meal option.

Can I make Matta Lemon Rice ahead of time?Absolutely! You can prepare it ahead and refrigerate it in an airtight container for up to 2-3 days. Just reheat before serving, adding a sprinkle of lemon juice to refresh the flavors.

Can I skip the peanuts or cashews in the recipe?Yes, you can skip them if you have allergies or prefer a nut-free version. However, the peanuts and cashews add a nice crunch and extra flavor to the dish.

Is this recipe suitable for vegans and vegetarians?Yes, Matta Lemon Rice is both vegan and vegetarian-friendly, as it contains no animal products.

What makes this different from regular lemon rice?Matta Lemon Rice uses Kerala Matta rice, which gives it a unique flavor and texture compared to traditional lemon rice made with white rice.

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Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

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So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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These No-Bake Marie Biscuit Energy Bites Recipe are a quick and tasty snack that’s perfect for any time of day. With just a few ingredients like Marie biscuits, peanut butter, and honey, you can make these bites in minutes without any baking.

They’re great for a quick energy boost, whether you’re at home, work, or packing a lunchbox for the kids. Enjoy a healthy snack that’s easy to make and full of flavor! (step-by-step-recipe-video-below)

About Energy Bites Recipe:These days numerous videos are being circulated online about how unhealthy substitutes are used in sweet recipes.

This is primarily because of the high demand and the shortage of raw materials.

This might not be true for all vendors, but many resort to these methods.

And this is alarming.

Have you ever thought about what goes into those sweets that you buy? Probably not. Who has time to delve into all of those things? We trust our sweet vendors and buy all the sweets that we need.

But, this is not right. I just wanted to caution you all to be aware of what you are buying especially during festival seasons when the demand is very high.

With that out of the way let us get onto today’s recipe, which is a sweet that you can easily make at home..

Marie Biscuits No Bake Energy Bites is a tasty and healthy sweet that you would want to try not just during festivals but also as a general energy bite.

It can be just another way you can avoid buying adulterated sweets as well.

This recipe is very simple to make and is very healthy too aside from the fact that we are using Marie biscuits. It has peanut butter, honey, and sesame seeds.

This can be a good tiffin recipe for your kids as well.

So, let us jump straight into the recipe…

Serving Suggestion:This recipe can be used as a quick energy booster because it has peanut butter and honey in it both of which gives you energy.

They’re great for kids’ lunch boxes too.

Storage Suggestion:Refrigerator: Store these energy bites in an airtight container in the refrigerator. They stay fresh for up to 3-4 days.
On-the-Go: If you’re packing them in a lunchbox, wrap each bite individually in parchment paper to prevent them from sticking together.

Pro Tips for Protein Bites:Adjust Sweetness: If you prefer a sweeter taste, add a little extra honey or a pinch of powdered sugar to the mixture.

Custom Coating Options: You can roll the bites in other toppings for variety! You can try chia seeds, flaxseeds, or even cocoa powder for a different flavor profile.

Nut Butter Varieties: Feel free to swap out peanut butter for almond or cashew butter to change up the taste or for those with peanut allergies.

Binders: If the mixture seems too crumbly, add a little more melted peanut butter to help bind it better.

Add-Ins: Boost nutrition by mixing in chopped nuts, dried fruits like raisins or cranberries, or a sprinkle of protein powder for extra energy.

Why You Should Make this Marie Biscuit Energy Bites Recipe:Nutritious and Energizing: These energy bites are packed with protein, fiber, and healthy fats, thanks to peanut butter, honey, and sesame seeds. They offer a natural energy boost without the need for processed sugars or artificial ingredients.

Quick and No-Cook: This is a no-fuss, no-cook recipe that comes together in just minutes.

Kid-Friendly: The mild, sweet flavor and chewy texture make these bites enjoyable for kids and adults alike. Plus, they’re highly customizable; you can add dried fruits, different seeds, or even a dash of chocolate for variety.

Great for On-the-Go: These bites are easy to carry and great for lunchboxes, a quick snack at work, or before and after workouts. You can grab them quickly, making them perfect for a busy lifestyle.

Longer Shelf Life: They stay fresh in the fridge for days and can even be frozen for later use. This makes them an excellent make-ahead snack that you can keep on hand whenever you need a quick, healthy option.

Simple Ingredients: Made with common pantry ingredients like Marie biscuits, honey, and peanut butter, you likely already have what you need at home. It’s budget-friendly and accessible for everyone.

Healthier Sweet Treat: If you’re craving something sweet but want to avoid sugary snacks, these bites offer a satisfying yet healthier alternative to cookies or candy.

Looking For Some More Recipe Like this:Sattu ke Laddoo Recipe

Kodo Millet Laddoo Recipe

Ragi Ladoo Recipe

Dry Fruits Laddu Recipe

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Basic Ingredients Used to Make this Recipe:Marie Biscuit Powder: This forms the base of the bites, adding a light sweetness and a bit of crunch. It helps hold the shape of each bite.

Peanut Butter: Peanut butter is full of protein and healthy fats, making the bites filling and nutritious. It also helps bind everything together and adds a nice nutty flavor.

Honey: Honey provides natural sweetness and acts as a sticky binder to hold the bites together. It’s a healthier alternative to sugar.

Coconut Oil: A small amount of coconut oil makes the bites smooth and helps them set well in the fridge. It also adds a hint of flavor.

Sesame Seeds: Sesame seeds give a crunchy coating, adding texture and extra nutrition with their healthy fats and fiber.

PrintMarie Biscuits No Bake Energy BitesCourse DessertCuisine IndianKeyword energy bites recipeTotal Time 15 minutes minutesServings 11 12Calories 169kcalAuthor PujaEquipment Mixing Bowl * Parat * Cooking tool * Kadai * Storage Jar Ingredients 1 cup Marie Biscuit Powder * 1/2 cup Peanut Butter melted * 1/3 cup Honey * 1 tsp Coconut Oil * Sesame Seeds as per required, dry roasted Instructions* In a mixing bowl, add marie biscuit powder, peanut butter, honey and coconut oil. * Mix everything well. * Now make a small ball out of the mixture and roll them in the sesame seeds to form a nice coat. * Keep the laddoos in a refrigerator for an hour. So that they are set. You can skip that too. * After an hour take it out and serve. NotesYou can store these energy bites in the refrigerator for 3-4 days.NutritionCalories: 169kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 128mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mgFrequently Asked Questions About this Energy Bites Recipe:Can I use a different type of biscuit instead of Marie biscuits?Yes, you can substitute Marie biscuits with other plain, lightly sweetened biscuits or cookies. Ensure they have a similar texture to maintain the consistency of the energy bites.

What can I use as a substitute for peanut butter?If you have a peanut allergy or prefer a different flavor, you can use almond butter, cashew butter, or sunflower seed butter as alternatives.
The taste will vary slightly, but the texture should remain consistent.

Is there an alternative to honey for sweetening?Yes, you can use maple syrup, jaggery syrup, or date syrup as substitutes for honey. Keep in mind that this may alter the flavor slightly.

How should I store these energy bites, and how long will they last?Store the energy bites in an airtight container in the refrigerator for up to 3-4 days. Allow them to sit at room temperature for a few minutes before consuming if frozen.

Can I add other ingredients to this recipe?Absolutely! You can customize the energy bites by adding ingredients like chopped nuts, dried fruits, chia seeds, or chocolate chips to enhance flavor and nutrition.

Are these energy bites suitable for children?Yes, these energy bites are kid-friendly and make for a healthy snack option. However, ensure that none of the ingredients pose allergy risks to your child.

Do I need to melt the peanut butter before mixing?Yes, melting the peanut butter makes it easier to mix with the other ingredients, ensuring a smooth and consistent mixture.

Can I omit the sesame seed coating?Yes, the sesame seed coating is optional. If you prefer, you can roll the energy bites in shredded coconut, or crushed nuts, or leave them plain.

Are these energy bites gluten-free?Marie biscuits typically contain wheat flour, so they are not gluten-free. To make a gluten-free version, use gluten-free biscuits or cookies as a substitute.

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Buy on Amazon You Might Also Want to Try: Thekua Recipe Thekua Recipe is a popular sweet snack from Bihar, often made during festivals like Chhath Puja. It’s crunchy, mildly sweet, and made with whole wheat flour and jaggery, making it a healthier option than many other sweets.Whether you’re making it for a festival or to enjoy with tea, this easy-to-make snack is perfect for any occasion. Check out this recipe Deep Fried Cookies Thekua Recipe – Step by Step Video Bihari Style Thekua recipe is an easy, flaky tea-time sweet snack recipe with no preservatives, yet can be stored and consumed for 15-20 days. Check out this recipe Ragi Thekua Ragi Thekua brings together the nostalgic flavors of Bihar with the health benefits of ragi. This snack offers a unique combination of taste and nutrition in every crunchy bite! Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Balushahi Recipe Balushahi, also known as Badusha in South India, is a delicious Indian sweet with a crispy outside and a soft, flaky inside. Its mild sweetness makes it a favorite during festivals and special occasions. Check out this recipeIf you liked this energy bites recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Instant Energy Bites made with Oats and Chocos are the perfect quick snack! No cooking is needed—just mix, roll, and enjoy a healthy, guilt-free treat anytime you need an energy boost.

About Oats and Chocos Instant Energy BitesI have used Oats in this recipe because of the fiber content that it provides. I have used Chocos, but you can use Corn Flakes as well if you prefer.

Oats and Cornflakes are part of my daily breakfast and hence I prefer using them in most of my energy bites.

The overall making time for this recipe would hardly be about 10 minutes and you can store it and use it for up to 3-4 days. You can store it in the refrigerator for a longer shelf life.

Actuallyyyy……

I have always been a fan of fitness. Whenever I could find time, I would spend about 30 minutes doing Yoga or, just dancing in my room.

So when it came to joining a gym and working out, my obvious choice was aerobics.

Why?

I would never get bored if it had anything to do with dancing to one of your favorite dance numbers. I feel terrific when I dance to my favorite tune. And when I am dancing I would keep everything aside and dance.

I am not a great dancer though. I have always believed that to dance, you do not need to be a good dancer. You just need to know how to tap your feet to the beats. And if you can do that, you can dance.

Forget about everything around you. Forget what people around you might think about you and your dance. Just listen to the music and dance.

The 30 minutes I used to spend dancing (whenever I had time) helped me stay fit and flexible. I was able to get rid of the stiffness in my body and that in turn made me more confident.

So eventually, I decided I would join an aerobics class and I did join one a few months back. One hour of sweat and workout and you feel so good throughout the day.

Something that I realized after I joined aerobics was the need to plan my diet. I had to supplement my body with energy but at the same time, I had to ensure that I was not eating junk.

And that is where my quest for energy foods started.

One such thing that I keep making as part of these energy foods is energy bites. And today’s recipe is one such energy bite that is quick to make and you can just pop 2 of that into your mouth if you feel hungry.

So let us quickly jump straight into this protein bites recipe.

Serving Suggestion:On-the-Go Snack: These energy bites are perfect for a quick, grab-and-go snack. Pack a few in a small container for a healthy option when you’re out.

Post-Workout Boost: Serve as a post-workout snack to help refuel with natural energy. Pair it with a glass of milk or a smoothie for added protein.

Kids’ Lunch Box: These no-bake energy bites make an ideal treat for kids’ lunch boxes. They’re nutritious, and the chocos add a touch of sweetness kids will love!

Festive Treats: Arrange these energy bites on a plate with other healthy treats for festive gatherings or as a dessert option after meals.

Storage Suggestion:Room Temperature: Store the energy bites in an airtight container at room temperature for up to 4-5 days. Keep them in a cool, dry place away from sunlight.

Refrigeration: For a longer shelf life, place them in the fridge, where they’ll stay fresh for up to 2 weeks. Refrigerating also makes them a bit firmer, which some people enjoy.

Pro Tips for No Cook Energy Bites:Customizable: You can add chopped nuts, seeds, or dried fruit to the mixture for extra flavor and texture.

Bind the Mixture Well: If the mixture feels too crumbly, add a teaspoon of honey or more peanut butter to help bind it better.

Sweetness: If you prefer less sweetness, reduce the quantity of chocos and add extra oats or seeds to balance the flavor.

Why You Should Make this Recipe:Healthy Energy Boost: These bites are packed with oats and other nutritious ingredients, providing a natural energy source. They’re perfect for a quick snack that fuels your body without added sugar or processed ingredients.

No-Cook: This recipe doesn’t require any cooking, which makes it quick and easy to prepare. It’s ideal for busy days when you need a fast, nutritious snack without spending time in the kitchen.

Kid-Friendly: With the addition of chocos, these energy bites have a touch of sweetness that kids love, making them a great choice for lunchboxes or after-school snacks that are both tasty and healthy.

Customizable: You can easily customize the recipe to suit your taste by adding nuts, seeds, or dried fruit.

Post-Festive Balance: After Diwali or other festivals, these energy bites satisfy sweet cravings without the heaviness of traditional sweets, helping you take back to a balanced diet.

Convenient: Whether you’re going to work, the gym, or on a hike, these energy bites are easy to carry. Just pack a few, and you have a wholesome snack ready whenever you need it.

Budget-Friendly: With minimal ingredients, this recipe is affordable and reduces reliance on store-bought snacks.

Looking For Some More Recipe Like this:Kodo Millet Laddoo Recipe

Ragi Laddoo Recipe

Dry Fruit Laddu Recipe

Paan Coconut Laddoo

Marie Biscuit No Bake Energy Bites

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Basic Ingredients Used To Make These Protein Bites Recipe:Oats: Oats are a nutritious base ingredient, providing a good amount of fiber, vitamins, and minerals. They help with sustained energy release, making these bites an excellent snack for long-lasting energy.

Oats also add a pleasant texture and help bind the ingredients together.

Chocos: Chocos add a light sweetness and crunch to the bites, making them more enjoyable for kids and adults alike. They also contribute to the chocolate flavor, making the energy bites feel like a treat while still being nutritious.

Peanut Butter: Peanut butter is the primary binding ingredient that holds the bites together. It also adds a rich, creamy texture along with healthy fats and protein, making the energy bites more filling and satisfying.

The natural protein in peanut butter supports muscle recovery, making this an ideal post-workout snack.

Roasted Sesame Seeds: Sesame seeds bring a nutty flavor and a slight crunch to the bites, along with added nutrients like calcium, magnesium, and healthy fats.

Roasting enhances their flavor and helps balance the sweetness of the chocos and honey.

Honey: Honey acts as a natural sweetener, adding a mild sweetness to the bites. It also works as a secondary binder to help the oats and other dry ingredients stick together.

Honey is rich in antioxidants, making it a healthier choice than refined sugars.

PrintInstant Energy Bites RecipeInstant Energy Bites made with Oats and Chocos are the perfect quick snack! No cooking is needed—just mix, roll, and enjoy a healthy, guilt-free treat anytime you need an energy boost.Course SnacksCuisine IndianKeyword instant energy bites recipeTotal Time 15 minutes minutesServings 12 PiecesCalories 182kcalAuthor PujaEquipment Mixer Grinder * Mixing Bowl * Parat * Cooking Tools * Storage box Ingredients 1 cup Oats * 1 cup Chocos * 3/4 cup Peanut Butter or as needed * 1 1/2 tbsp Roasted Sesame Seeds * 1 tbsp Honey or as needed Instructions* Add oats and chocos in a mixer grinder and grind them coarsely. * Take it out in a bowl. * Now add peanut butter, sesame seeds and honey to it and mix them well. * Now make a small lemon size ball and slightly flattened them using your palm. * So the tasty, easy energy bites are ready to serve now. NutritionCalories: 182kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 26mg | Potassium: 177mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 2mgFrequently Asked Questions About this No Bake Energy Bites:Can I use a different nut butter instead of peanut butter?Yes! You can substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter if you prefer a different flavor or have a peanut allergy. Just ensure it’s a thick consistency to bind the ingredients well.

Can I make this recipe without honey?Absolutely. If you want to skip honey, you can use maple syrup as a vegan alternative. You can also leave it out if you prefer less sweetness, but you may need to add a bit more peanut butter to help the bites hold together.

Are these energy bites suitable for kids?Yes, these bites are kid-friendly, especially with the chocos that add a touch of sweetness kids will love. They make a great lunchbox treat or an after-school snack. Just be mindful of any nut allergies when sharing with kids.

How long do these energy bites last?Stored in an airtight container at room temperature, they’ll last up to 4-5 days. In the refrigerator, they can stay fresh for up to 2 weeks.

What if the mixture is too dry to roll into balls?If the mixture is too dry or crumbly, try adding a bit more peanut butter or honey to improve the binding.

My Recommended Product:Are you looking for a Mixer Grinder, then you might want to check. You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

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Ragi Thekua Recipe brings together the nostalgic flavors of Bihar with the health benefits of ragi. This Millet Thekua offers a unique combination of taste and nutrition in every crunchy bite! (step-by-step-video-below)

About Ragi Thekua Recipe:If you are like me and love experimenting with traditional recipes, then I’m sure you’ll enjoy the recipe I’m sharing today.

It’s a tasty and healthy addition to your kitchen that combines the goodness of ragi (finger millet) with the nostalgic flavors of Thekua also called khajur, a popular snack from Bihar traditionally made during festivals like Chhath Puja.

If you are a regular reader, you might already be familiar with Thekua. If not, you can check out the two Thekua recipes I shared before. The links to those recipes are given below.

Thekua is a sweet snack from Bihar, often called the “Bihari cookie” because of its crunchy texture and mild sweetness.

Traditionally, it’s made during Chhath Puja as prasad (a religious offering) and enjoyed with family and friends.

Generally, Thekua is made with simple ingredients like whole wheat flour and jaggery or maida and sugar; some people even add suji (semolina) for extra texture.

In this version, we’ve given Thekua a healthy twist by adding ragi flour (finger millet). Ragi is rich in calcium, iron, and fiber, making it a nutritious choice. It supports bone health, aids digestion, and boosts energy, making it suitable for both kids and adults.

The subtle, nutty flavor of ragi blends well with the traditional ingredients, enhancing the snack without losing its authentic taste.

This healthy twist adds nutrition without compromising on taste, making Ragi Thekua a great option for school tiffin boxes or as an energy-boosting treat for the whole family. It’s also perfect for any festive season.

What makes this Millet Thekua special is that it fits into any celebration, not just Chhath Puja. It’s ideal for Diwali, Holi, or Raksha Bandhan, offering a wholesome sweet treat. You can enjoy it during festivities or pack it for tiffin boxes and snack breaks.

The sweetness comes from jaggery, a natural and healthier alternative to refined sugar, making this snack both festive and nutritious.

Since Thekua stays fresh for several days, it’s also perfect as a travel snack or tea-time munchie. Prepare a batch during the festive season and enjoy it with your family all week long.

With this healthier twist, you can enjoy Thekua guilt-free, knowing it’s packed with wholesome ingredients and essential nutrients.

Whether it’s for festive celebrations, a quick snack, or a tiffin box treat, this Ragi Cookie is the perfect choice. It’s simple, healthy, and delicious—bringing you the best of tradition and nutrition in every bite!

Serving Suggestion:With Chai: Enjoy with a cup of masala chai or coffee.

For Festive Platters: Arrange Ragi Thekuas on your Diwali sweet platter to impress guests with a healthier option.

As Tiffin Snacks: Pack these for your kids’ school lunch boxes—they’re filling and healthy.

Storage Suggestion:Store the Ragi Thekuas in an airtight container at room temperature; they stay fresh for 7-10 days.

Pro Tips for Millet Thekua:Use Fresh Jaggery: For the best flavor and sweetness, always use fresh, soft jaggery. If the jaggery is hard, melt it in water before adding it to the dough to ensure it mixes evenly.

Ghee: Ghee adds a rich flavor, making the Thekua crisp and crumbly. Skipping or reducing ghee may result in a dry texture.

Dough Consistency: The dough should be pliable and a little soft. It is unlike the normal thekua where we keep the dough a little firm.

Frying: Always fry on medium heat to ensure the Thekuas cook evenly inside and turn golden brown. If the oil is too hot, they may brown on the outside but stay undercooked inside.

Shaping: Press the dough into discs with gentle hands. You can use a fork or knife to create patterns on top for a traditional look.

Flavouring: For a richer taste, you can add chopped nuts like almonds or pistachios to the dough, or sprinkle some sesame seeds on top before frying.

Storing: Let the Thekuas cool completely after frying before storing them in an airtight container. This ensures they remain crispy and fresh for a longer time.

Binding: For this recipe, I have used only ragi, If you want you can use a combination of ragi and whole wheat flour. Wheat flour gives better binding and structure.

Why One Should Make This Recipe:A Healthy Festive Treat: Traditional Thekua is indulgent, but adding ragi flour makes it healthier without sacrificing flavor.

Great for Diwali and Festive Celebrations: Whether it’s Diwali, Chhath Puja, or even Raksha Bandhan, Ragi Thekua is a perfect sweet treat.

Easy to Make: This recipe is beginner-friendly and doesn’t require any special equipment. It’s as simple as kneading dough, shaping it, and frying.

Snack for All Ages: Be it kids or adults, everyone loves a crunchy bite. It’s perfect for school tiffin boxes, travel snacks, or evening chai-time munchies.

Looking For Some More Recipes Like this:Bihari Style Thekua Recipe

Wheat Flour and Jaggery Thekua

Balushahi Recipe

Nimki Recipe

Subscribe for More Deliciousness!I hope you liked this Millet Recipe and are excited to try this Ragi Thekua.

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Basic Ingredients Used to Make this Millet Thekua:Ragi Flour: Ragi flour or finger millet, forms the base of this recipe, replacing the usual wheat flour to make the Thekua healthier.
Ragi is a powerhouse of calcium, iron, and fiber. It supports bone health, and digestion, and helps maintain steady energy levels, making it great for kids, adults, and the elderly alike.

The addition of ragi flour gives a slightly nutty and earthy flavor that pairs well with the sweetness of jaggery, giving the Thekua a unique and satisfying taste. It also gives the Thekua a denser, more rustic texture.

Jaggery: I have used jaggery in this recipe, which is the natural sweetener in this recipe, replacing refined sugar to make it healthier.
Jaggery adds a deep, caramel-like sweetness that enhances the flavor of ragi. It also binds the ingredients together, and brings out the nice chewiness to the Thekua.

Fennel Seeds: Fennel seeds act as a natural flavor enhancer. Fennel seeds add a light, aromatic flavor that complements the nuttiness of ragi and the sweetness of jaggery, giving the Thekua a touch of traditional Indian flavor.

Ghee: Ghee acts as the moin in this recipe, which means it’s rubbed into the flour to make the Thekua softer and more crumbly. Ghee gives the Thekua a rich, buttery flavor and ensures a crisp, crumbly texture when fried.

Coconut Pieces: Chopped coconut adds texture and mild sweetness to the Thekua, enhancing the richness. Coconut provides healthy fats, fiber, and a range of minerals that make the snack more filling and nutritious.

It also gives the Thekua a slight crunch and a hint of natural sweetness

Others: We would also need water to knead the dough and oil to deep fry the thekua.

PrintRagi ThekuaRagi Thekua brings together the nostalgic flavors of Bihar with the health benefits of ragi. This snack offers a unique combination of taste and nutrition in every crunchy bite!Course SnacksCuisine IndianKeyword ragi thekua recipePrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 10 thekuaCalories 120kcalAuthor PujaEquipment Kadai * Parat * Cooking Tools * Cutting Pad * Knives * Mixing Bowl Ingredients 1 cup Ragi Flour * 1/4 cup Jaggery * 1/4 tbsp Fennel seeds * 1/8 cup Ghee for moin * 1/2 – 1 tbsp Coconut * Water to knead * Oil to fry Instructions* In a bowl, add ragi flour and ghee. * Mix it well until the flour binds properly when you try to make a ball out of it. This step ensures the Thekua will be crumbly and soft. * Add jaggery, chopped coconut, and fennel seeds. Mix thoroughly. * Add water gradually and knead it into a soft dough. * Take small portions of the dough and make balls out of it. * Roll each ball and flatten it slightly to about 1/2 inch thickness. You can use your palm or fingers to press it down gently. * Make some design with the help of kitchen tools, or with the mould, if you have. * Heat oil or ghee in a pan over low flame. * Fry the flattened thekuas slowly until they turn golden brown and are cooked thoroughly from the inside. * The Thekuas are now ready to serve. NutritionCalories: 120kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 3mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 0.2IU | Vitamin C: 0.04mg | Calcium: 85mg | Iron: 1mgFrequently Asked Questions About Ragi Thekua Recipe:Can I bake the Thekuas instead of frying them?Yes! You can bake them the thekua.

What can I use instead of jaggery?You can replace jaggery with brown sugar or coconut sugar, though jaggery adds an authentic flavor.

Can I use wheat flour along with ragi flour?Yes, of course! Adding wheat flour to ragi flour makes this recipe easier to handle.

My Recommended Product:To make Ragi Thekua, if you are searching for Thekua Mould, so here I have listed a product here just for you. You might want to check it out. You can even check out my page on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Aloo Samosa – How to Make Samosa Recipe This weeks recipe is about how to make samosa, a famous Street Snack recipe made of potato stuffing. Check out this recipe Chura Bhuja Recipe Chura Bhuja recipe is one of the most popular evening snack recipes of Bihar that is tasty and healthy. Chura Bhuja is a combination of crispy, chivda, fresh seasonal cauliflower, peas, onion, and potato. Check out this recipe Sweet Caramel Poha Recipe Sweet Caramel Poha recipe is very addictive and can be had as an evening tea time snack, after school snack, or, even at times when you are craving for a sweet bite. Check out this recipe Tisi Pitha Recipe Tisi Pitha Recipe is a healthy Bihari Sweet Dish also known as Chikana ka Pittha. It is a very rich and nutritional recipe since it includes alsi / flaxseeds and gur. It is said that we should eat a spoon of flaxseeds and a small piece of jaggery every day to stay healthy. Check out this recipe Mawa Pitha Recipe Mawa Pitha Recipe: This is a sweet dish from Bihar, also known as Dudh Pitha, khoya pitha and also called as Gokul Pitha in some parts of Bihar. It uses mawa/khoya to make a soft and tasty dessert that’s perfect for special occasions. Let’s learn how to make it step by step! Check out this recipeIf you liked this ragi thekua recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Balushahi, also known as Badusha in South India, is a delicious Indian sweet with a crispy outside and a soft, flaky inside. Its mild sweetness makes it a favorite during festivals and special occasions.

In my hometown Bhagalpur, we knew this sweet by the name Tikri. (step-by-step-video)

About Balushahi Recipe:Growing up in Bhagalpur, Tikri also called Balushahi or Badusha, was one of the most loved sweets, especially at weddings. Along with other sweets like khaja, and boondi ka laddoo, Tikri was always part of the wedding celebrations.

After the wedding ceremonies, there were often leftover sweets, which would be distributed among family and neighbors.

Since refrigerators were not available back then, sweets like boondi laddoo and boondi had to be given away quickly as they would spoil fast.

However, Tikri and khaja were perfect for storing at room temperature, and we could enjoy them for days after the celebrations.

My mom used to pack these sweets for special guests as a farewell gift, which we called baina—a local term used in Bhagalpur for the tradition of gifting sweets to guests after a wedding.

It was our way of sharing joy and showing appreciation to loved ones.

Though Balushahi is known as a North Indian sweet, it seamlessly became part of Bhagalpur’s traditions as Tikri. It’s amazing how different regions have similar sweets with unique local names, connecting us to our roots and keeping traditions alive.

Even though I love this sweet, I always felt it would be too difficult to make at home. For years, I kept delaying it, unsure if I could get that perfect flaky texture and mild sweetness.

But recently, something made me want to try it—maybe a craving or just the excitement of doing something new—and I finally gave it a shot.

To my surprise, it turned out perfect! The Badushah was crispy on the outside, soft on the inside, and mildly sweet, just like I remembered.

What I love most is that it’s not too sweet, so you can enjoy more than one without feeling guilty. It’s now a favorite in my family, and I plan to make it often, especially during festivals or whenever I want to make something special for my loved ones.

If you notice, Badushah sweet looks a lot like doughnuts. The main difference is the shiny glaze on Badushah, which comes from dipping it in sugar syrup after frying. If you love doughnuts, you will enjoy this flaky and mildly sweet treat too.

Every house has their way of making the recipe for Balushahi or Badusha. In South India, Badusha tends to be juicier, sweeter, and flakier than the version made in the North.

These small differences give each version its unique flavor while keeping the original charm of the sweet.

Anyway, in short, I just want to say that the Badusha recipe is much simpler than it looks. So let us learn how to make balushahi at home.

Give it a try, and let me know how it turns out for you!

Serving Suggestion:Pair Badushah with a warm cup of chai or coffee for a cozy evening snack.

Garnish with chopped pistachios or almonds to make it look festive and add some crunch.

Storage Suggestion:Store Badushah in an airtight container at room temperature for about a week.

If the weather is humid, refrigerate it. Let it come to room temperature before serving to maintain its flaky texture.

Pro Tips:Don’t over-knead the dough: Mix until everything comes together. Over-kneading will make it dense instead of flaky.

Fry on low heat: Cook on low to medium heat to ensure even frying inside and out.

Add lemon juice to the syrup: This keeps the syrup from crystallizing and gives it a smooth texture.

Use ghee for a richer flavor: While you can fry in oil, ghee enhances the taste.

Why You Should Make This Badusha Recipe:Easy to make: No complicated techniques or tools required.

Perfect for special occasions: Great for festivals, family events, or when you crave a sweet treat.

Not too sweet: Ideal for those who prefer mild sweetness.

No preservatives: Made with simple, natural ingredients.

Keeps well: Stays fresh for a week, perfect for making ahead.

Looking For Some More Recipes Like This:Nimki Recipe

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Whole wheat flour thekua

Suryakala Recipe

Lavang Lata Recipe

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Basic Ingredients Used to Make this Recipe:All-purpose flour: Forms the base of the dough, giving structure.

Ghee: Adds richness and creates a flaky texture.

Curd (yogurt): Makes the dough soft and light.

Baking powder & baking soda: Help the sweetness rise slightly and stay soft inside.

Sugar syrup: Coats the Badushah, adding a thin layer of sweetness.

Cardamom powder: Adds a gentle aroma and enhances the flavor.

Nuts (almonds or pistachios): Garnish for added crunch and festive appeal.

Oil or ghee for frying: Gives the Badushah its crisp, golden exterior and also gives it a unique desi flavor.

PrintBalushahi RecipeBalushahi, also known as Badusha in South India, is a delicious Indian sweet with a crispy outside and a soft, flaky inside. Its mild sweetness makes it a favorite during festivals and special occasions.Course DessertCuisine IndianKeyword badushah, balushahiPrep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 55 minutes minutesServings 18 PieceCalories 122kcalAuthor PujaEquipment Kadai * Parat * Cooking Tools * Chopping Board * Knives * Hand whisker * Pan IngredientsFor balushahi dough 2 cups All-purpose flour * ¼ cup Ghee in a semi-solid state * ¼ cup Curd * 8 to 9 tbsp cold water for kneading or as required * 1 pinch salt * 1 pinch baking soda * ½ teaspoon baking powder For sugar syrup 1 cup Sugar * 1/2 cup water * 1 tsp cardamom powder or add as required * 10 to 12 saffron strands * 2 to 3 drops lemon juice optional Other ingredient oil or ghee for deep frying, as required For garnish 1 to 2 tbsp chopped pistachio or almonds or nuts of your choice InstructionsCreaming ghee Take ¼ cup ghee in a bowl. * With a spoon or spatula or a small wired whisk, beat the ghee till it is smooth, light and fluffy. You will see the color will also lighten. * Now add ¼ cup chilled fresh curd (dahi). * Again mix and whip the curd with the creamed ghee until light and smooth. Making badusha dough Now using a sieve, take the all-purpose flour in it. Place it on the bowl itself. * Add 1 pinch salt, 1 pinch baking soda and ½ teaspoon baking powder. * Sift directly in the creamed ghee and curd. * Mix the flour lightly with the creamed ghee and curd using a spoon or spatula. * Sprinkle some cold water in parts and begin to mix it. Overall you can use 8 to 9 tablespoons cold water. Add 2 to 3 tablespoons water at a time and mix. * Mix and combine everything to form a soft dough. Do not knead. Just mix and bring everything together to a dough. * In case the dough becomes sticky, then add 1 to 2 tablespoons flour. Use light pressure from hands and form a dough. At this point, do not knead heavily or if required then knead very lightly. * Cover the dough and set aside for 15 minutes. Making sugar syrup Meanwhile make sugar syrup. While frying balushahi also you can make sugar syrup. Take 1 cup of sugar in a pan or bowl. * Use a bowl or pan with more surface area so that the balushahi can get enough space for soaking. * Add ½ cup water and mix. * Place the pan on a low heat. * Using a spoon stir the sugar so that it dissolves. * If there are impurities in the sugar syrup, then add 1 tablespoon milk. Remove the scum that forms at the top. * When all the sugar has dissolved, add 1 teaspoon green cardamom powder. Then add 10 to 12 saffron strands. Stir and mix again. * Simmer the sugar solution on a low to medium-low heat. Stir occasionally. To avoid crystallization of sugar, you can add some drops of lemon juice at this point. * Simmer till the syrup becomes sticky or you get ½ string consistency in the syrup. You can even cook it to 1 string consistency if you prefer. * The sugar syrup should be sticky. Take little syrup in a spoon, cool it and touch it, it should feels sticky. When the syrup becomes sticky, then switch off heat. Frying balushahi Before frying balushahi you can begin to heat oil in a kadai or pan on a medium heat. You can also use ghee instead of oil to fry balushahi. * Pinch small to medium-sized balls from the dough. Roll them gently and lightly between your palms. * Then make an indent or depression in them. You can flatten them slightly incase you prefer. Make 6-7 badhusha depending on the size of kadai. * Cover the remaining dough and keep aside. * Check a tiny piece of the badhusha dough in the medium hot oil. It should come up gradually and steadily. * Now gently begin to place balushahi in the hot oil. * Be careful when you are keeping the balushahi in hot oil. Add 5 to 6 or 7 balushahi depending on the size of kadai. * The badushah will expand in oil while frying, so ensure not to over crowd the kadai or pan. * Begin to fry badusha on a low to medium heat. * When one side firms up and is light golden, turn over each badusha. * Keep on turning them over at intervals and frying them on a low heat. * Frying balushahi on a low to medium flame takes about 12 to 15 minutes. This will depend on the size, thickness of kadai and the intensity of flame. * It took me 15 minutes to fry each batch of 6 balushahi. * Fry till golden and crisp. * Using a slotted spoon remove them draining the extra oil. * Place them on kitchen paper towels. When the first batch is getting fried, you can make balushahi from the dough and keep them ready to fry in the second round. * Keep the shaped and prepared balushahi covered with a kitchen napkin. Then fry the second batch of balushahi in the same way. Making balushahi After a couple of minutes, when fried balushahi are still hot, place them in the hot or warm sugar syrup. * With spoon or tongs turn over each badusha, so that both sides are coated with sugar syrup. Let these badusha soak in the sugar syrup for about 14 to 15 minutes. * After 14 to 15 minutes, using tongs or spoon, lift each balushahi and place it in a serving tray or bowl. In the same sugar syrup, now add the second batch of balushahi. * Sprinkle 1 to 2 tablespoons of pistachios all over. You can even sprinkle some saffron strand and rose petals if you want to. * You can press the pistachios slightly with your fingers or spoon, so that they stick to the sugar syrup on the badusha. * Fry the remaining badusha and then soak them in the sugar syrup. * In case if sugar syrup crystallizes then add 2 to 3 tablespoons water and warm or heat the syrup again on a low flame. * Serve Balushahi as a sweet. Leftovers can be easily stored in an air-tight jar or container at room temperature for about 5 to 6 days. NotesDo not knead the dough. Gently mix with a spoon and form to a evenly mixed dough.
Ensure that the ghee is grainy and in a semi-solid state. It should not be melted, runny, or cold and solidified.
Make sure to follow the frying method as mentioned in the recipe.
You can scale to make a smaller portion or a big batch of balushahi.NutritionCalories: 122kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 19mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mgFrequently Asked Questions About this Recipe for Balushahi:Can I use whole wheat flour instead of all-purpose flour?Yes, but the texture may be denser. All-purpose flour gives the best results.

What can I use instead of curd?You can try milk, but curd gives the dough a softer texture.

How do I prevent the syrup from crystallizing?Add a few drops of lemon juice to the syrup to keep it smooth.

Can I bake Badushah instead of frying?You can try, but it may not be as flaky. Traditional Badushah is fried for the best texture.

How do I know the dough is ready?The dough should be soft and easy to shape but not sticky or too wet.

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon   You Might Also Want to Try: Bread Jalebi Bread jalebi is a unique and innovative fusion dish that combines the traditional Indian sweet jalebi with slices of bread. It is often served as a special dessert at weddings, festivals, and other celebrations. Check out this recipe Parval ki Mithai Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well. Check out this recipe Dudh Peda Recipe An easy and simple traditional 3 ingredients Indian Dessert made with milk solids across india during festivals. Check out this recipe Instant Milk Powder Peda Recipe This recipe for making milk powder peda is very easy. It does not take much time – only about 10 minutes. These sweet milk pedas taste very good but are simple to make. You only need a few basic ingredients. Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe*If you liked this recipe for balushahi and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Nimki or Namak Para is a crispy, crunchy, and flaky tea-time snack that can be served with tea or, coffee and makes for a nice evening snack. (Step-by-step-video)

About the Bihari Nimki RecipeNimki, also called namak para or salty diamond fritters, is a tea-time snack recipe. I can vouch for “no one can eat just one,” as it says in the Uncle Chips ad. Nimki means “Salty” in Hindi. But that name doesn’t justify the other attributes of this nice Snack recipe.

It is very crispy and flaky, which can be attributed to the continuous kneading of the dough. This process is very important and is what gives Nimki its texture.

As kids, the only snack that we knew about was Namak Para. And yes, there was the mixture (I always wonder as to what that name is and am confused if it should be a Noun or, verb).

And if there was ever a competition on a plate between Nimki and anything else, it was also Nimki who won.

And I am sure it will win over your taste buds as well.

My brother was in Town last week. I was so excited and happy to see him after such a long time. I had plans to do a lot of things; going out for a trip, making him his favorite dishes, and a lot of many others.

After all, he is my little brother. I might sound a little partial at this point. But I should mention here that I have two brothers and one sister and all three of them are younger than me. All of us live in different cities but that bond still keeps us together.

The reason I am telling you about all this is because today’s recipe is my brother’s favorite recipe. Frankly speaking, I had never tried my hand at making this.

“Our paths may change as life goes along, but the bond between us remains ever strong”

(Sigh)…

As time passes by, life changes and a lot many new things come into our lives. We meet new people, get involved with new things, our responsibilities increase and as a consequence, we finally end up with no time for things that we left behind.

We don’t even get time for people with whom we were connected before. But then life goes on.

But I firmly believe that if you are soft-hearted, caring, and the kind of person who gets attached to people emotionally then no matter where you are, you will keep caring for every one of those whom you love.

You will think of them and a lot of times you will end up crying (I do it a lot and people around me start to wonder as to what just happened) because you miss your loved ones very much.

I am one such, very emotional person.

It was my Mom who would always make it for us, whenever we visited her.

This time when my brother was about to leave I thought of packing some homemade snacks for him. He stays in a hostel and I thought he could at least enjoy this homemade snack for some time.

And I thought of making Nimki also called namakpara and some thekua(Indian cookies).

I was feeling a little lazy and slightly unwell but then you can say it was that invisible bond of “love” which pushed me to make this recipe myself. That connection was so nicely narrated in “Interstellar”. And I experienced it.

I, immediately called my Mom and asked for the recipe details. I ran to the kitchen and started with the recipe.

30 minutes and I was asking myself if I made it.

I called my hubby to taste it and he just loved it (BTW, I wonder if there is anything that I cooked, that he has ever disliked). He said it tasted just like my mom’s recipe. After all, the inspiration was my mom, and when she inspires we do better than we would expect.

I made one more snack that day and I will be sharing the recipe soon with you all.

At the end of it all, as my brother left for the airport, I felt hugely satisfied; that I was able to do something for my brother.

So here is the Best Recipe for Nimki for you. Give it a try!!!

Also, you might want to check out the Collection of Diwali Sweets Recipes and Diwali Snacks Recipes for Diwali.

Serving Suggestion:Bihari Nimki can be served on its own as a snack, or you can pair it with chutneys, dips, or sauces to enhance the taste and experience.

Storage Suggestion:Store the Nimki in an airtight container once they have cooled completely. This will help retain their crispiness for a longer time.

Pro tips for making Recipes for Nimki or Namak ParaIngredients and Measurements: To make perfect Nimki it is important to follow the recipe closely and measure the ingredients accurately.

Dough Preparation: Knead the dough well to get the right consistency. The dough should be firm and smooth, but not too hard. Let the dough rest for some time to make it more pliable.

Rolling Technique: Roll out the dough evenly, neither too thick nor too thin. A consistent thickness ensures that the Nimki cooks evenly and remains crispy.

Cutting Technique: Use a sharp knife or a pizza cutter to cut the rolled-out dough into desired shapes. Traditionally, Nimki is cut into diamond or square shapes, but you can get creative with shapes if you like.

Frying Temperature: Fry the Nimki on medium heat to keep them crispy and thoroughly cooked inside. Frying on low heat can make them hard, while high heat may brown them too quickly without cooking them inside.

Draining Excess Oil: Once fried, put the Nimki on paper towels or a rack to get rid of extra oil. This keeps them crispy and stops them from getting soggy.

Looking For Some More Recipes Like this:Crispy Papdi Recipe

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Basic ingredients used for Bihari Nimki RecipeAll-Purpose Flour: Maida is the main ingredient used for this recipe. Use good quality of maida to get the perfect results.

Nigella Seeds: Nigella seeds/ kalonji is another important ingredient for this recipe. I really love the taste of it, when it is added to this recipe.

Ghee or oil: is important for making Nimki crispy and rich, giving it the texture you want.

Salt: Enhances the overall taste of Nimki and balances the flavors.

Water (for kneading the dough): When you add water to the dough, it makes everything stick together and helps it become smooth. Using the right amount is important to get the dough perfect.

Oil (for frying): Plays a critical role in the cooking process, giving Nimki its crispy exterior. The choice of oil can also influence the overall flavor.

PrintBihari Nimki RecipeNimki is a crispy, crunchy, and flaky tea time snack that can be served with tea or, coffee and makes for a nice evening snack.Course SnackCuisine IndianKeyword nimkiPrep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutesServings 10 peopleCalories 1856kcalAuthor PujaEquipment Mixing Bowl * Kadai * Parat * Cooking Tools * Rolling Board * Rolling Pin * Knives * Pizza Cutter Ingredients 2 cups All purpose flour Maida * 1 tsp Nigella Seeds * 1 tsp Salt * 1/4 cup Ghee/Vegetable Oil * 3/4 cup Water for kneading, or as needed * Oil to deep fry Instructions* In a bowl add flour, kalonji and salt. Mix well . Now add ghee and mix well. The ghee or oil should be mixed very well with the flour. * Gradually add water to make a tight yet a pliable dough. * Cover the dough and rest it for 10-15 min. * Heat oil in a heavy bottom frying pan. * While the oil is heating divide into 5-6 dough balls. * Take each dough ball and roll it with a rolling pin into a slightly thicker roti. * Cut the flattened dough with a sharp knife or pizza cutter into diamond shape or whichever shape you like. * Once the oil is hot, reduce the heat to low flame. * Carefully take the small diamonds and drop one by one into the hot oil (Do not over crowd). * Fry in batches till evenly brown. * Once done take out on paper towel to drain oil. * Let it cool down. * Store in an air tight container away from moisture, it can stay for up to a month. * Nimki can be served with Tea and coffee. NotesYou can use ghee if you want while mixing the flour.
Make sure you fry Nimkis on low to medium heat, if the flame is high the Nimkis will turn brown quickly and will remain raw and soft inside.NutritionCalories: 1856kcal | Carbohydrates: 192g | Protein: 26g | Fat: 112g | Saturated Fat: 89g | Sodium: 2340mg | Potassium: 295mg | Fiber: 8g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 12mgFrequently Asked Questions about Nimki RecipeCan we make Nimki with Whole Wheat Flour?Yes, you can. You can make them with either or both.

Can we store them?Yes, you can make them in bulk store them in an airtight container, and enjoy them with tea for a few weeks.

Can I skip using oil or ghee while mixing flour?Ghee/ oil is used which helps give these Nimkis soft flaky texture. So it’s better to use.

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Deep Fried Cookies Thekua Recipe – Step by Step Video Bihari Style Thekua recipe is an easy, flaky tea-time sweet snack recipe with no preservatives, yet can be stored and consumed for 15-20 days. Check out this recipe Thekua Recipe Thekua Recipe is a popular sweet snack from Bihar, often made during festivals like Chhath Puja. It’s crunchy, mildly sweet, and made with whole wheat flour and jaggery, making it a healthier option than many other sweets.Whether you’re making it for a festival or to enjoy with tea, this easy-to-make snack is perfect for any occasion. Check out this recipe Lavang Latika A flaky parcel, filled with khoya(sweetened reduced milk), sealed with a clove, deep fried, and coated with sugar syrup. Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Suryakala Sweet Suryakala Sweet is an Indian Diwali sweet recipes with maida and khoya as main ingredients. Check out this recipeIf you liked this Nimki Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

Please take a moment to rate the recipe and leave a comment below to let us know what you think. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.

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This 15-minute Dry Fruit Laddu Recipe is a healthy and delicious sweet snack you can enjoy during Navratri or any time of the year.

This dry fruit laddu recipe does not use any sugar or jaggery but is naturally sweetened with dates and raisins.

It’s quick to make, full of nutrition, and perfect for busy moms who are looking for something tasty and healthy without spending too much time in the kitchen. (step-by-step-recipe-video)

About Dry Fruit Laddu Recipe:During Navratri, many people fast and eat only certain types of foods. Each household has a different way of fasting—some avoid non-vegetarian food, some skip onion and garlic, some don’t use salt, and others avoid grains, etc.

During this festive time, people look for snacks that are filling, healthy, and easy to make. This healthy Dry Fruit Laddu is perfect for such days.

It is packed with energy-giving ingredients like makhana (fox nuts), almonds, cashews, and seeds, all of which are very nutritious.

The best part of this Dry fruit laddu Recipe is that it doesn’t use any artificial sugar or even jaggery.

It has the natural sweetness of dates and raisins, which means if you’re looking for a sweet treat that you can give to your family without feeling guilty, then this recipe is for you.

These dry fruit laddus are not only sweet but also healthy. My kids loved them, and now they keep asking for them all the time!

Making these sugar free dry fruit laddoo is super simple. You don’t need any fancy ingredients or too much time. Just a few basic ingredients like nuts, dates, and makhana, and that’s it—you’re good to go. You can easily make these in under 15 minutes.

These easy dry fruit laddoos are not only tasty but also full of nutrients. The nuts and seeds provide good fats, protein, and vitamins, while the dates and raisins add natural sweetness and fiber.

These ingredients make the laddus perfect for both kids and adults.

So, if you are fasting during Navratri or just looking for a healthy snack, these healthy dry fruit laddus will give you the energy you need without any added sugar.

Let’s jump straight into the recipe now!

Serving Suggestion:Serve the Dry Fruit Laddus as a snack during the day when you need a quick energy boost.

They are great for kids as an after-school snack or for packing in their lunchbox.

You can also have them as an evening snack or for breakfast along with some fresh fruit and a glass of warm milk.

Storage Suggestion:These dry fruit laddu stay fresh for a few days at room temperature and up to two weeks in the fridge.

But trust me, they’re so delicious that they’re likely to be gone before you know it!

You can also prepare a larger batch and refrigerate them for a few weeks, or freeze them for a couple of months to enjoy later.

Pro Tips:Nuts: You can use any nuts, but make sure they are fresh and not stale or bitter. I usually go for easily available nuts like almonds, cashews, and pistachios. You can adjust the combination of nuts based on what’s available locally to you.

Dry Fruits: It’s important not to skip the dates as they help in binding the laddus and add natural sweetness, so you don’t need to add any sugar. Dates also bring in a lot of flavor, making the laddus taste even better.

Dates: I recommend using good-quality dates. If possible, use pitted dates as they are easier to chop. If your dates have seeds, make sure to remove the seeds before chopping.

Scaling: This laddu recipe can easily be doubled or tripled if you want to make a larger batch for festive occasions.

Use Ghee for Flavor: A small amount of ghee adds a rich flavor to the laddus and helps bind the mixture together. If you prefer, you can use coconut oil instead of ghee.

Why You Should Make This Sugar free Dry Fruit Laddoo:Healthy and Nutritious: No added sugar or jaggery, only the natural sweetness of dates and raisins.

Quick and Easy: You can make these laddus in just 15 minutes, which is perfect for busy days when you want something healthy and quick.

Perfect for Fasting: These laddus are ideal for Navratri, as they are filling enough to keep you energized throughout the day.

Kid-Friendly: A great way to get your kids to eat more nuts and dry fruits without them even realizing it.

Full of Energy: These laddus are packed with healthy fats and protein, providing the energy you need to stay active all day.

Looking for Some More Recipes Like this:Healthy Ragi Ladoo Recipe

Kodo Millet Ladoo Recipe

Khoi Ladoo Recipe

Sattu Ladoo Recipe

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Basic Ingredients Used to Make this Sugar-Free Dry Fruit Laddoo:Makhana (Fox Nuts): Makhana is a popular ingredient during fasting. It is high in protein and calcium, making it a great addition to these laddus

Dates: Dates are the key ingredients in this recipe. Dates are a natural sweetener, packed with fiber and minerals like potassium. They add sweetness to the laddus without the need for sugar.

Black Raisins: Black raisins add natural sweetness, help bind the laddus, and provide extra nutrition like iron and fiber, enhancing both the taste and health benefits of the recipe.

Nuts: I have used nuts like almond, cashews, pista in it. These nuts are full of healthy fats, which are good for your heart and provide a rich flavor to the laddus.

Sesame and Watermelon Seeds: Seeds are full of nutrients like protein and healthy fats. They make the laddus even more nutritious.

Ghee: Ghee adds a rich flavor to the laddus and helps bind the mixture together. You can substitute it with coconut oil for a vegan option.

PrintDry Fruit LadduDry fruits laddu is a nutritious and healthy sweet snack recipe, perfect for snacking without added sugar.Course Snack, sweetsCuisine IndianKeyword dry fruits ladduPrep Time 5 minutes minutesCook Time 10 minutes minutesTotal Time 15 minutes minutesServings 12 LadduCalories 82kcalAuthor PujaEquipment Mixing Bowl * Parat * Mixer Grinder * Cooking Tools * Storage Jar Ingredients 2 cups Makhana fox nuts * 1/2 cup dates * 1/2 cup black raisins * 20 almonds * 1 tablespoon pista pistachios * 1 tablespoon cashews * 1 tablespoon sesame seeds * 1 tablespoon watermelon seeds * 1 teaspoon ghee Instructions* Dry roast the 2 cups Makhana in a pan until they turn crispy. Set them aside to cool. * In the same pan, lightly roast the 20 almonds, 1 tablespoon pista, 1 tablespoon cashews, and 1 tablespoon 1 tablespoon watermelon seeds for a few minutes. Remove them onto a plate. * Next, roast the 1 tablespoon sesame seeds in the same pan. Once roasted, take them out on a plate and let everything cool down. * Now, in a mixer grinder, blend the roasted nuts and seeds along with the 1/2 cup dates and 1/2 cup black raisins. * Blend everything together until a sticky mixture forms. * Transfer the mixture to a plate, add 1 teaspoon ghee, and mix well until all the ingredients are combined. * Shape the mixture into laddoos with your hands. * And enjoy! NutritionCalories: 82kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 189mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mgFrequently Asked Questions About this Healthy Dry Fruit Laddu Recipe:Can I skip makhana?If you don’t have makhana, you can still make the laddus using just the dry fruits. However, makhana adds a nice crunch and enhances the texture.

Can I make these laddus ahead of time?Yes, you can easily make these dry fruit laddu in advance. They stay fresh for up to a week at room temperature or two weeks in the fridge.

Can I add other nuts or seeds?Yes, you can add other nuts like walnuts or seeds, depending on what you have at home.

Are these laddus suitable for fasting?Yes, this recipe is perfect for fasting during Navratri or any other religious fast, as it follows the typical fasting rules, using nuts, seeds, and dry fruits.

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Buy on Amazon You Might Also Want to Try: Makhana Dry Fruits Namkeen Snack Recipe Makhana Dry Fruits Namkeen Snack Recipe also known as fox nuts and lotus seeds is a healthy snack recipe that can be consumed on fasting during Navratri. Check out this recipe Recipe for Makhana Kheer Makhana Kheer is a traditional healthy Indian dessert made by simmering Makhana’s in milk till it becomes creamy. Makhana is also known as “Lotus seeds” or “Foxnuts.” This dessert is simple and quick to make, taking less than 30 minutes with just a few basic ingredients. Makhane ki kheer is a perfect dessert if you are fasting. Check out this recipe Healthy Kala Chana Sundal Recipe Sundals are healthy snacks recipe, you can have any time of the day. This can also be served as an instant breakfast along with a glass of milk and can also be served as a side dish along with your meals too.
Check out this recipe White Peas Sundal White Peas Sundal, also known as Thenga Manga Pattani Sundal, is a famous snack from the beaches of Chennai. This coconutty, tangy, and salty treat is a delicious snack that I can enjoy at any time of the day. Check out this recipeIf you liked this Dry Fruit Laddu Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Makhana Namkeen Snack Recipe is a healthy snack recipe that can be consumed on fasting during Navratri.

Makhana also known as fox nuts and lotus seeds are a healthy ingredient and are a great option, for munching during the day.

About Makhana Namkeen Snack Recipe:Makhana Namkeen is one of the most healthy snack recipes. My Daughter and Dilip are fond of this Roasted Makhana Chivda and they never complain about eating them because they’re tasty and nutritious.

This Fox Nuts Trail Mix is a combination of Phool Makhana and Dry fruits. Makhana also known as Phool makhana, lotus seeds or fox seeds has lots of health benefits too.

They are available in most Indian stores and are available in both the summer and winter seasons. In India Makhana is considered auspicious and is often offered to gods on festivals.

You can make a variety of snacks and many other dishes using Makhana and consume them during fasting.

Every year during the Navratri festival I make sure that I make this recipe, in batches so that I can consume it during the day as a snack. It gives me lots of energy and keeps me full.

By the way, if you would like to know the significance of this Navratri festival, then keep on reading, I am sure you would find this article informative.

Significance of Navrati Festivals:I like this time of the year. It starts and then keeps going on.

Wondering what?

Festivities…

And then there is that unique fragrance in the air. The fragrance of well-being, prosperity, and positivity.

Most festivals celebrated around this time of the year are around the victory of good over evil. And I feel that it shows in the air as well.

Ganesh Chathurthi is over and now it is time for the Navratras culminating into Durga Puja and then Dussehra.

The Navratras are also considered as the period of cleansing by a lot of people and they fast during this time of the year.

But the other story is related to Goddess Durga and her nine avatars, each of which is worshipped on one specific day in these nine days.

This is how these 9 days signify each of these incarnations –

Day 1 – Shailaputri: Shailaputri means “Daughter of the Mountain”. This is an incarnation of “Parvati”. She is also considered as the direct incarnation of “Mahakali” and it is in this form that she is worshipped as the consort of Shiva.

Day 2 – Brahmacharini: Goddess Bramhacharini is another incarnation of “Parvati”.

She is so-called because this is the unmarried self of Parvati, the “Sati”. Brahmacharini is worshiped for emancipation or moksha and endowment of peace and prosperity.

Day 3 – Chandraghanta: Chandraghanta is so-called because after marrying Shiva, Parvati adorned her forehead with the half-Chandra. She is considered the embodiment of beauty and a symbol of bravery.

Day 4 – Kushmanda: This incarnation of the goddess is considered to be the creative power of the universe and she is associated with the vegetation on the earth. She is always shown as having eight arms and sitting on a tiger.

Day 5 – Skandmata: Skandmata is the mother of “Skanda”, also called “Karthikeya”. She is always depicted as holding a baby which is symbolic of the transforming strength of a mother when her child is confronted with danger.

Day 6 – Katyayani: This avatar of the goddess is born to the sage Katyayana and is also known as the warrior goddess. This incarnation is considered one of the violent forms of Goddess Parvati.

Day 7 – Kalaratri: This form is considered the most ferocious form of Goddess Durga. It is believed that Parvati removed her fair skin to kill the demons Sumbha and Nisumbha.

She is always depicted as wearing a white color attire though the color of her skin is dark with fury and rage. This white color depicts prayer and peace and assures her devotees that she is their protector.

Day 8 – Mahagauri: This avatar of the goddess stands for optimism, intelligence, and peace.

Day 9 – Sidhidhatri: This avatar is also known as “Saraswati Devi” and is considered as the source of Knowledge and education. She is called “Siddhidatri” because she is considered to be the one who possesses and bestows all types of Siddhis.

Fasting during the Navaratri is considered good for both mind and health. A lot of people hence fast during these days.

Whatever the significance of these days and these festivals, I enjoy the sheer positivity that they bring in. I wish the same positivity and prosperity to each one of you as well.

Serving Suggestion:Serve this Makhana Namkeen as a crunchy snack during Navratri or between meals while fasting.

It pairs well with a refreshing drink like coconut water or a light herbal tea.

You can also enjoy it as a nutritious post-workout snack.

Storage Suggestion:Allow the Makhana Namkeen to cool completely before storing to avoid moisture buildup.

Store in an airtight container at room temperature. It will stay fresh and crispy for up to 10 days.

If the snack becomes slightly soft, reheat it in a pan for a few minutes to restore the crunch without over-toasting the dry fruits.

Pro Tips:Roast the makhana on low heat to ensure they stay crispy without burning.

Infact roast everything on low flame to get the better results. Be careful whiile roasting raisins.

Feel free to experiment with spices, if you are making as a normal days snacks.

Why You Should Make Makhan Namkeen Snack Recipe:This kind of recipe made with makhana is a healthy option for kids. So just make a good amount of this recipe, store it in an airtight container, and eat it whenever you feel like snacking, or pack it for your kid’s snack box.

So you see, there are many reasons for making this recipe for you and your family.

Simple and easy to make

An ideal snack for kids and adults.

Rich in fiber and protein and very low in fat content.

Great snack recipe, while traveling

Interesting right?

So if you like this recipe then you will also like Makhana Kheer Recipe and Sabudane ki khichdi.

Looking for some more snack recipes:It is easy to plan for lunch and dinner. But it is really difficult to plan for snack recipes. Check out the below-mentioned 4 snack recipes, you can make at home for your kids.

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Basic Ingredients used to make this Recipe:Makhana/ Foxnuts: Makhana is the key ingredient. Make sure you use good-quality makhana to make this recipe.

Nuts: I have used nuts like peanuts, almonds, cashews, and raisins also to make this recipe.

Green Chili: To bring fresh spiciness to the recipe, I have added chopped green chili. If you want you can skip the same.

Curry Leaves: Curry leaves are another healthy ingredient in this recipe. So I make sure, I use them, whenever I make Makhana Namkeen Recipe.

Ghee: Don’t compromise on ghee ingredients, as ghee brings a great flavor to the recipe. Moreover, if you are making this recipe for fasting then ghee is a must.

Rock Salt: If you are making this recipe for fasting then use rock salt, else use normal salt.

Others: To make this recipe a little chatpata I have also used black pepper powder and mango powder.

PrintMakhana Dry Fruits Namkeen Snack RecipeMakhana Dry Fruits Namkeen Snack Recipe also known as fox nuts and lotus seeds is a healthy snack recipe that can be consumed on fasting during Navratri.Course SnacksCuisine IndianKeyword makhana namkeen snack recipePrep Time 5 minutes minutesCook Time 10 minutes minutesTotal Time 15 minutes minutesServings 2 peopleCalories 599kcalAuthor PujaEquipment Kadai * Cooking Tools * Knife * Mixing Bowl * Parat * serving bowl Ingredients 2 Cup Lotus Seeds makhana, fox nuts * 1/4 cup Peanuts * 1/4 cup Cashew Nuts * 1/4 cup Almonds * 1/4 cup Raisins * 1/4 Tsp Black Pepper * 1/2 Tsp Dry Mango Powder * 1/2 Tsp Rock Salt * 1 Green Chilli Chopped * Curry Leaves a few * 2 Tbsp Ghee Instructions* Heat a pan, add 2 Tbsp Ghee to it Then add few curry leaves and fry for few swconds. Add green chill and give it a quick stir. * Now add 1/4 cup Peanuts, 1/4 cup Cashew Nuts and 1/4 cup Almonds. * Fry all of these for 2-3 minutes or until you see the curry leaves have become crispy and nuts are slightly brown and toasted. (Keep stirring while roasting * Now take it out in a plate and set aside. * Now in the same pan add 1/4 cup Raisins to it and fry for few seconds and take it out in a plate and set aside. * Again in the same pan add makhana to it and fry stirring continuously, until it gets roasted and become crispy. Switch off the fkame. * Add the dry fruits mixture and fried raisins to it. Mix well. * Add 1/4 Tsp Black Pepper, 1/2 Tsp Rock Salt, and 1/2 Tsp Dry Mango Powder Powder and give everything a nice mix. So that everything is coated well to the makhana and nuts. (you can skip salt if you don't take salt during navratri). * So the instant Dry Fruit Makhana Namkeen is ready to be served now. You can store it in an airtight container, It stays good for a week or so. NutritionCalories: 599kcal | Carbohydrates: 49g | Protein: 17g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 669mg | Potassium: 964mg | Fiber: 7g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 4mgMy Recommended Product:To store Makhana Namkeen’s Recipe, you need a storage container. Here I have listed a product you might want to have a look at it.

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Buy on Amazon Frequently Asked Questions about Makhana Namkeen Recipe:Is salted makhana healthy?Makhana is a great supplement to a healthy, well-balanced diet because it is high in various vital elements. It’s high in carbs and micronutrients like calcium, magnesium, iron, and phosphorus, and comes in a variety of flavors.

How is makhana made?In a pond, or ideally, in stagnant water, the seeds grow on the leaf. After collecting the seeds, they are washed and sun-dried for a few hours. After they have dried, they are roasted in a skillet at high temperature and then smashed, causing the black shells to break and a white puff to appear.

Is Makhana hot or cold?After digestion, Phool Makhana is believed to have a ‘madhura’ (sweet) rasa and is described as having ‘sheeta veerya’ (cold potency). It is also known as ‘guru’ (meaning u0022heavy in natureu0022) and u0022snigdhau0022 (oily or unctuous).

Can we eat makhana daily?Every day, a handful of makhanas can help you look younger and make your skin glow. Makhanas are even better for gut health because they contain antioxidants.

Does makhana cause weight gain?Fox nuts, commonly known as makhana, are delicious snacks to eat. They’re low in cholesterol, fat, and sodium, making them a great snack for when hunger strikes suddenly.
They’re also gluten-free, high in protein, and carbohydrate-dense. Furthermore, makhanas are known to aid with weight loss.

How does makhana taste?Makhana has no flavor or taste on its own, but it may quickly absorb any flavor that is cooked with it.

You might also want to try: Healthy Kala Chana Sundal Recipe Sundals are healthy snacks recipe, you can have any time of the day. This can also be served as an instant breakfast along with a glass of milk and can also be served as a side dish along with your meals too.
Check out this recipeIf you liked this Fox Nuts Trail Mix (makhana namkeen) Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

This post was originally published on 25th Sept 2019 and has been updated for additional information on 1st Oct 2024 and has been republished.

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Gun Powder Chutney Recipe or Milaga Podi is a blend of spices that is very tasty and easy to make. It can be had along with hot steamed rice and ghee. (Step-by-step-recipe-video)

About Gun Powder Chutney Recipe:Imagine if you walk into a restaurant and are asked if you would like to be served gunpowder. What would be your reaction?

Today’s recipe has a strange nickname, “Gunpowder” and Dilip had this experience that I spoke about above and took a few seconds to realize that it is the name of a recipe.

If you mix this gunpowder with coconut oil, this chutney can be served with dosa and idli. But the best way to have this powder is to have it with plain hot rice and a generous dollop of ghee.

Take a plate add plain rice, some ghee, and this chutney powder to taste and mix everything well and have it. Mmmmmm it tastes heavenly, you just can’t stop eating.

Milaga Podi or Milagai Powder means “chili powder” in Tamil.

But this isn’t your normal chili powder that you use. It’s a mixture of roasted lentils, seeds, and spices ground to perfection.

Each family has its secret recipe and changes the ingredients to suit their taste buds.

The result is a powder that’s spicy, nutty, and addictive. You can try another variation called curry patta chutney here.

So let us now quickly look at what this Gun Powder Chutney Recipe is.

Serving Suggestion:Mix a tablespoon of Milaga Podi with coconut oil, or ghee to form a paste. Use it as a dip or spread it directly onto your idli, uthappam, or dosa.

Sprinkle it over steamed rice along with a dollop of ghee for a quick and flavorful meal.

Use it to spice up stir-fries, and curries, or even sprinkle it over popcorn for an adventurous snack.

Storage Suggestion:Store the Milaga Podi in a clean, dry, airtight container to prevent exposure to air and moisture.

Keep the container in a cool, dark place away from direct sunlight.

In humid climates or for extended shelf life, store the Instant chutney powder in the refrigerator. It can last up to 3 months when refrigerated properly.

Always use a dry spoon to take out the powder to prevent moisture from entering the container.

Consider dividing the chutney into smaller portions and storing them separately. This way, you only expose a small amount at a time to air and moisture.

Pro Tips for Idli Dosa Powder:Even Roasting: Roast the lentils and spices on medium heat, stirring continuously for uniform color and flavor.

Cool Before Grinding: Let the ingredients cool completely before grinding.

Texture: For a finer powder, grind longer. If you prefer a coarser texture for added crunch, pulse the grinder in short intervals.

Adjust Spice Levels: Customize the spice level as per your taste. You can use different varieties of dried red chilies, such as Kashmiri chilies for milder heat and vibrant color.

Shelf Life: If the chutney loses its aroma or develops an off smell, it’s time to make a fresh batch.

Why You Should Make This Instant Chutney Powder:Great with Many Foods: Perfect with idlis, dosas, rice, and more.

Authentic Taste: Bring the rich, spicy essence of South Indian cuisine to your table.

Simple Ingredients: Made with basic ingredients.

Easy to Make: This recipe is very simple and easy to make.

Nutritious: High in protein and healthy fats from lentils and sesame seeds.

Long-Lasting: Stores well for weeks, offering a quick flavor boost anytime.

Customizable: Easily adjust spice levels and ingredients to your taste.

Cost-Effective: More economical than store-bought versions, with no preservatives.

Looking for Some More Recipes like this:If you are looking for some more chutney recipes then you might want to check these out

Curry Patta Chutney

Dry Coconut chutney for appam

Kara chutney recipe

Wet coconut chutney for appam

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try Gun Powder Chutney Recipe.

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Basic Ingredients Used to Make this Milagai Podi:Rice: Adds a slight crunch. You can use any rice for this instant chutney powder.

Roasted Chana Dal: Gives a nutty flavor and makes the chutney hearty.

Urad Dal: Urad dal brings an authentic flavor.

Peppercorns: Brings a warm, spicy kick to the gunpowder chutney. You can use ground black pepper if you don’t have whole pepper.

Whole Red Chilies: Brings spicyness and color to the chutney. You can reduce the quantity of chili for less heat or milder varieties like Kashmiri chilies.

Asafoetida: Adds unique flavor and helps digestion.

Sesame Seeds: Adds a nutty aroma and taste. You can skip it if you don’t have it or are allergic to it.

Desiccated Coconut Powder: Gives a subtle sweetness and richness. You can use fresh grated coconut, but make sure to dry roast it first.

Curry Leaves: Adds authentic South Indian flavor.

Salt: Enhances all the flavors in the chutney. Use any salt you have.

PrintGun Powder Chutney RecipeGun Powder or Milaga Podi is a blend of spices which is very tasty and easy to make. And can be had along with hot steamed rice and ghee.Course Side DishCuisine IndianKeyword gun powder chutney recipePrep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutesServings 10 peopleCalories 331kcalAuthor PujaEquipment Mixer Grinder * Kadai * Cooking tool * Storage Jar * Mixing Bowl * Parat Ingredients 1 tbsp Rice * 3 tbsp Roasted Chana Dal * 1 tbsp Urad dal * 1 tsp Pepper Corns * 10 gms Whole Red Chillies * 1/4 tsp Asafoetida * 1 tsp Sesame Seeds * 1 tbsp Desiccated Coconut Powder * 5-6 sprig Curry Leaves or as needed * Salt to taste Instructions* Heat a pan add whole red chilly, peppercorns, urad dal and roast this for 4 – 5 minutes in a slow flame. * Add roasted chana dal, rice, sesame seeds and roast for another 4-5 minutes till rice changes color. Take it out in a plate. * Now in the same pan add curry leaves and dry roast until the leaves become crisp. * Now add asafoetida, salt and desiccated coconut powder and dry roast all the ingredients and switch off the flame. Let it cool down. * Now put everything in the blender along with salt to taste and make a powder. * Store it in an air-tight container. * Serve along with ghee rice, idli , dosa , uttapam. NutritionCalories: 331kcal | Carbohydrates: 47g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 619mg | Fiber: 14g | Sugar: 13g | Vitamin A: 7945IU | Vitamin C: 9.4mg | Calcium: 53mg | Iron: 3.7mgFrequently Asked Questions About this Recipe:How spicy is Gunpowder Chutney?Gunpowder Chutney (Milaga Podi) is typically spicy due to the red chilies and peppercorns. However, you can adjust the heat by reducing the number of chilies or using milder varieties like Kashmiri red chilies for more color and less heat.

How do I store Gunpowder Chutney?Store the chutney powder in an airtight container in a cool, dry place. It stays fresh for up to 2 weeks at room temperature. For longer shelf life, refrigerate it for up to 3 months.

How do I use Gunpowder Chutney?Mix a tablespoon of Gunpowder Chutney with coconut oil or ghee and use it as a dip for idli or dosa. You can also sprinkle it over rice or add it to stir-fries for an extra kick of flavor.

Is Gunpowder Chutney healthy?Yes, it is! This chutney is rich in protein (from lentils), healthy fats (from sesame seeds), and spices that have digestive benefits. It’s a nutritious and flavorful addition to meals.

Can I make this chutney without coconut?Yes, you can skip the desiccated coconut if you prefer.

How long does it take to make the recipe?It will take only 5-10 minutes. Gunpowder Chutney is quick and easy to make, especially if you have all the ingredients ready and roasted.

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You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Red Chilli Garlic Chutney for Chaat Red Chilli Garlic Chutney is a spicy and colorful chutney made with Kassmiri Red Chilli and Garlic. This chutney can be added to any Indian Chaat Recipe to enhance the flavor and can also be used for appetizers too. Check out this recipe Raw Mango Chutney Recipe – Aam ki Chutney Kacche aam ki chutney, also known as raw mango chutney, is a delicious accompaniment to plain dal rice, khichdi, stuffed parathas, pakoras, samosas, and other Indian snacks. Check out this recipe Tamarind Chutney Tamarind chutney is very popular for its natural sour taste and this can be served with almost all kinds of fried snacks and chaats. Check out this recipeIf you liked this Gun Powder Chutney Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Ragi Paniyaram Recipe also known as Ragi Appe is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chilies, and coriander leaves.

Ragi Kara Paniyaram goes well along with kara chutney or any coconut chutney. (step-by-step-recipe)

About Ragi Paniyaram Recipe:Nowadays many of us look for meals that are quick yet healthy. Ragi is one of those superfoods that you must consider adding to your diet.

It helps strengthen bones, control blood sugar levels, and improve digestion.

For busy women juggling many tasks, it’s important to have meals that are both healthy and easy to make.

In my family, when we started including more millet in our meals, Ragi Paniyaram recipe became a go-to.

It’s the kind of snack that my kids love for lunch boxes or as an after-school snack, and I feel good serving it because it’s wholesome and filling.

And most importantly the process of making paniyaram is quite fun and easy.

Ragi kuzhi paniyaram is an easy-to-make breakfast recipe and even for tea-time snacks. It’s quick and healthy, making it ideal for those days when you want to serve something nutritious.

If you have leftover idli-dosa batter and ragi flour at home, you can easily make this recipe in no time. The idli-dosa batter adds a nice, tangy flavor to the paniyarams, which goes well with ragiflour.

You can also make the batter from scratch by grinding rice, urad dal, and ragi together, but I prefer making paniyarams this way because it’s simpler.

In my kitchen, I always keep a stock of ragi flour, and whenever there’s leftover idli-dosa batter, I just mix the two. It’s my go-to when I need a quick snack for my family.

I like to add sauteed onions and green chilies to give it more flavor, but on busy days, you can skip the sauteing and just add raw onions to the batter. The paniyarams will still taste great!

Ragi, also known as finger millet, is one of the most nutritious grains. It’s rich in calcium, iron, and fiber, making it great for both kids and adults.

Growing up, I didn’t know much about ragi, but after marrying into a South Indian family, I realized how versatile and healthy it is.

My kids, who are usually fussy about eating millets, love these finger millet paniyaram because of their crispy exterior and soft center.

These finger millet paniyaram are great to serve with chutneys. I usually pair them with kara chutney or a simple coconut chutney.

The crispiness of the ragi appe paniyarams with the tangy chutneys is just amazing. If you’re a mom looking for a quick, healthy snack that your kids will enjoy, this is a recipe you must try.

Ragi Paniyaram is a great lunch box recipe too.

Serving Suggestion:Serve these crispy ragi appe with some spicy kara chutney or simple coconut chutney.

You can also pair them with other South Indian breakfast items like idli or dosa for a hearty meal.

Storage Suggestion:Ragi Appe tastes best when it is hot and fresh. But in case there are any leftovers store them in an airtight container in the fridge for a day or 2.

Reheat them on a tawa to restore their crispiness.

Pro Tips:Cook on Medium Flame: Cooking on medium heat ensures the paniyarams get a crisp outer layer without burning.

Sauteed Onions: Sauteing the onions adds extra flavor, but if you’re in a hurry, raw onions work just fine.

Fill Only 3/4: While pouring the batter into the paniyaram pan, fill each mould only 3/4th full to allow them to puff up nicely.

Why You Should Make Ragi Kuzhi Paniyaram:Quick and Easy: Ideal for busy mornings or snack time.

Healthy: Packed with the goodness of ragi, making it a nutritious healthy option.

Versatile: Works for breakfast, lunch boxes, or evening snacks.

Minimal Ingredients: You can make this recipe with basic ingredients usually available at home.

Looking for Some More Recipes Like this:Little Millet Pongal Recipe

Jowar Khichdi Recipe

Little Millet Upma

Kodo Millet Ladoo Recipe

Ragi Ladoo Recipe

Ragi Murukku Recipe

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Basic Ingredients used in to make Ragi Kara Paniyaram Recipe:Idli Batter: Idli batter is the base for the paniyarams, giving them a slight sourness and fluffy texture.

Ragi Flour: Rich in calcium and fiber, it adds both nutrition and a mild, earthy flavor.

Onion and Green Chilies: Adds crunch and spice to the paniyarams.

Curry Leaves: Added some curry leaves for a typical South Indian Flavor. Make to chope and then add.

Coconut Oil: Enhances the taste, if unavailable, you can use vegetable oil.

Mustard Seeds and Urad Dal: Tempered in the oil for that traditional crunch and flavor you get in South Indian food.

PrintRagi Paniyaram RecipeRagi Paniyaram is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chillies and coriander leaves.Course Breakfast, SnacksCuisine IndianKeyword ragi paniyaram recipePrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 4 peopleCalories 96kcalAuthor PujaEquipment Paniyaram Pan * Mixing Bowl * Cooking Tools * Knives * Patila Ingredients 1 cup Idli Batter * ¼ cup Ragi Flour * 1 Onion finely chopped * 2 – 3 nos Green Chilies finely chopped * Curry leaves few, finely chopped * 2 tbsp Coriander Leaves finely chopped * 1/2 tsp Urad Dal * 1/4 tsp Mustard Seeds * 1 tbsp Coconut Oil * Oil to shallow fry * Salt to taste Instructions* Heat coconut oil in a small pan over medium flame. * Add mustard seeds to it. * Once the seeds start crackling add curry leaves, fry for few seconds. * Add urad dal to it and fry until slightly brown. * Now add chopped onion and green chilli, saute until onion turns light pink. * Turn off the flame and let the mixture cools down. * Take a large bowl, add idli-dosa batter to it. * Add onion mixture, coriander leaves and salt to taste. Mix well. * The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter. * Add little water, if the mixture is too thick. * Now heat paniyaram pan over medium flame. * Add a few drops of oil in each round mould. * Pour a spoonful of batter into each one. (fill only until 3/4 of each mould). * Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until bottom surface turns light golden brown. * Remove the lid and flip each paniyaram using a fork and spoon. * Cook another side for about a minute until the bottom surface turns light golden. * Remove them using a spoon and transfer to a plate. * Serve hot along with kara chutney or any kind of coconut chutney of your choice. NutritionCalories: 96kcal | Carbohydrates: 479g | Protein: 61g | Fat: 3g | Saturated Fat: 3g | Sodium: 3754mg | Potassium: 140mg | Fiber: 30g | Sugar: 16g | Vitamin A: 55IU | Vitamin C: 7.2mg | Calcium: 73mg | Iron: 1.2mgFrequently Asked Questions About this Ragi Kuzhi Paniyaram:Can I use store-bought idli batter for this recipe?Yes, store-bought idli-dosa batter works perfectly fine for making paniyaram.

What can I serve with ragi paniyaram for kids?For kids, you can serve it with ketchup, or Onion tomato chutney.

Is it necessary to use coconut oil?No, you can use any cooking oil, but coconut oil gives it a more authentic South Indian flavor.

What is the consistency of the batter supposed to be?The batter should be thicker than dosa batter but slightly thinner than idli batter. You can adjust by adding a little water if it’s too thick.

Can I add vegetables to the batter?Absolutely! You can add finely chopped vegetables like carrots, spinach, grated cucumber to make it more nutritious.

How do I know when the paniyarams are done?The paniyarams are ready when the outside turns golden brown and crispy. You can check the doneness by poking a toothpick into the center; if it comes out clean, that means they’re done!

My Recommended Product:If you are looking for the Iron Paniyaram Pan then, you might want to check out the product below.

This product is worth buying if you’re planning to make this Ganesh Chaturthi sweet and need a lot of grated coconut.

Please note that this recommendation is based on my experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Paniyaram Recipe With Idli, Dosa Batter – Fermented Rice Balls Check out this recipe Stuffed Idli with Leftover Batter This delicious 30-minute stuffed Idli with leftover Batter is a quick and delicious snack or breakfast option. It’s a simple and fun twist on regular idli with yummy potato stuffing inside. Check out this recipe Rice Idli Recipe – How to Make Soft Rice Idli Rice Idli Recipe is a perfect healthy South Indian recipe made from a combination of rice and lentils that have been soaked, ground, and fermented into a smooth dough. Check out this recipe Vegetable Uthappam Recipe – South Indian Pancake With Vegetable Toppings Vegetable Uthappam Recipe is a South Indian Breakfast Recipe made out of Idli-Dosa batter. This recipe can also be served as a lunch, dinner, snacks or tiffin. Check out this recipe Masala Dosa Recipe – South Indian Crepes With Potato Filling Check out this recipe Plain Dosa Recipe With Homemade Dosa Batter – Rice and Lentil Crepes Plain Dosa Recipe is a South Indian Breakfast Recipe made out of Fermented rice batter and black gram batter. Plain dosa recipe goes really well along with sambhar, chutney or idli podi.
Check out this recipeIf you liked this Ragi Appe Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Ragi Ladoo Recipe or Nachni Laddu recipe is delicious, healthy, and nutritious Ladoo. Ragi Ladoo is a great snack recipe for toddlers, kids, and women. (step-by-step-recipe-video)

About Ragi Ladoo Recipe:Ragi Ladoo Recipe is a great snack and dessert recipe for everyone. This recipe has the goodness of ragi also known as Nachni, ghee, and sesame seeds.

Ragi, or finger millet, is often called a “superfood” because of its many health benefits.

While it’s commonly used in traditional dishes, turning it into a sweet like Ragi Ladoo is a great way to include it in your diet.

I now make these regularly at home, especially when I want a healthy snack option for my family.

So whenever you feel like snacking, grab two of these power-packed ladoos to reduce your hunger craving.

Ragi is also beneficial to women during pregnancy and it has several health benefits post-pregnancy as well.

It helps in cell and tissue repair and is a good source of energy.

The best part? You can make these ladoos in no time and enjoy them anytime you feel like snacking.

They’re not too sweet, but just enough to satisfy your cravings without making you feel guilty.

Plus, with the added benefits of ghee and sesame seeds, you get healthy fats and extra nutrition in every bite.

Today, I’ve used sugar in this recipe, but you can replace it with raw sugar or jaggery to make it more healthy.

Serving Suggestion:Serve these ragi millet ladoo as a healthy snack for kids or as a festive sweet treat during Diwali or Janmashtami.

You can also pack these as part of lunchbox treats for kids or serve them as an after-meal dessert.

Storage Suggestion:Store the Ragi Ladoos in an airtight container at room temperature for up to a week.

You can refrigerate them to extend their shelf life up to 2 weeks but ensure they’re brought to room temperature before serving for the best taste.

Pro Tips for Perfect Ragi Laddu:Roasting is Key: Ensure the ragi flour is roasted well to avoid a raw smell and taste.

Adjust Sweetness: Depending on your preference, you can adjust the amount of sugar. You can add jaggery instead of sugar if you want.

Cool Before Shaping: Let the mixture cool slightly before shaping the ladoos, but don’t let it cool completely, or it will be hard to make laddoo. Warm ghee makes it easier to roll them into perfect shapes.

Add Variety with Nuts: You can add in chopped almonds, cashews, or raisins to add a little crunch and extra nutrition to your ladoos.

Store Properly: Store the ladoos in an airtight container. They stay fresh at room temperature for about a week, but you can refrigerate them to extend their shelf life.

Vegan Option: For a vegan version, you can replace ghee with coconut oil, which also adds a lovely flavor to the ladoos.

Why You Should Make this Finger Millet Ladoo Recipe:Rich in Nutrients: Ragi is a powerhouse of calcium, iron, and fiber. It is ideal for anyone looking to add more wholesome ingredients to their diet.

Kid-Friendly: A great way to introduce millets into your kid’s diet.

Quick and Easy: The recipe is simple and takes less than 30 minutes to prepare.

Looking for Some More Recipes Like this:Are you looking for some more Millet Recipes? Then you might want to check these out:

Ragi Murukku Recipe

Ragi Paniyaram Recipe

Kodo Millet Laddoo

Little Millet Pongal Recipe

Little Millet Upma Recipe

Jowar Khichdi

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Ragi Ladoo Recipe.

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Basic Ingredients Used to Make this Recipe:Ragi Flour: Ragi flour is the star ingredient of this recipe. It’s packed with calcium, iron, and fiber, making it a highly nutritious option.

Ragi is a gluten-free grain, which makes these ladoos a great snack for those avoiding gluten. It also helps in controlling blood sugar levels and promotes bone health.

Sugar: Sugar provides the sweetness that makes these ladoos a delightful treat. It helps balance the earthy flavor of ragi and binds the ingredients together.

You can replace regular sugar with jaggery or raw sugar for a healthier version. Jaggery also adds a rich, deep flavor that complements the ragi.

Ghee: Ghee acts as a binding agent in the recipe and adds richness and moisture to the ladoos. It also enhances the flavor and helps the ingredients come together while providing healthy fats.

For a vegan option, you can use coconut oil or olive oil, though ghee’s flavor is unique and gives a traditional touch to the recipe.

Sesame Seeds: Sesame seeds add a nutty flavor and a bit of crunch to the ladoos. They are also a good source of calcium and healthy fats, which makes the ladoos even more nutritious.

Cardamom Powder: Cardamom powder gives the ladoos a pleasant aroma. It adds a traditional, festive touch to the recipe.

PrintRagi LadooRagi Ladoo Recipe or Nachni Ladoo recipe is delicious, healthy and nutritious Ladoo. Ragi Ladoo is a great snack recipe for toddlers, kids, and women.Course DessertCuisine IndianKeyword ragi ladoo recipePrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 4 peopleCalories 415kcalAuthor PujaEquipment Kadai * Mixing Bowl * Cooking Tools * Parat Ingredients 1 cup Ragi Flour * 1/2 cup Sugar * 1/4 cup Ghee * 2 tbsp Sesame Seeds * 1/4 tsp Cardamom powder Instructions* In a pan roast sesame seed till they start popping and transfer to the plate. * Heat half of the ghee that is 1/8 cup of ghee in a pan, add ragi flour to it, roast until nice aroma comes, it will become sandy in texture and there will no raw smell. * Roast in low flame for about 5-7 mins stirring in between. Cooldown completely then add sugar to it. * Mix well then add sesame seeds, cardamom powder and remaining 1/8 cup ghee to it. Mix well so that it is mixed evenly. * Take a handful of flour, press tight and shape them as ladoos. Repeat to finish the mixture. * Store in a dry container. Keeps well at least for a week. NutritionCalories: 415kcal | Carbohydrates: 69g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 7mg | Potassium: 262mg | Fiber: 1g | Sugar: 25g | Calcium: 247mg | Iron: 3mgFrequently Asked Questions About this Recipe:Can I replace sugar with jaggery in this recipe?Yes, you can use jaggery as a healthier alternative.

Are Ragi Ladoos good for weight loss?Ragi is rich in fiber, which helps in digestion and keeps you full for longer. However, since ladoos contain ghee and jaggery, enjoy them in moderation.

How long can I store Ragi Ladoos?Ragi Ladoos can be stored in an airtight container at room temperature for up to 1 week. If you want to keep them longer, you can refrigerate them, where they will last for about 2 weeks. Make sure to bring them to room temperature before eating for the best taste.

Can I make these ladoos without ghee for a vegan version?Yes, you can replace ghee with coconut oil to make a vegan version of ragi ladoos. However, keep in mind that the taste and texture might be slightly different.

Can I skip sesame seeds?Yes, sesame seeds are optional in this recipe.

Can I add more nuts or dry fruits to this recipe?Definitely! You can add chopped almonds, cashews, or raisins for extra flavor and nutrition. Lightly roasting the nuts before adding them to the mixture will enhance their flavor.

Is Ragi Ladoo safe for kids?Yes, Ragi Ladoos are safe and nutritious for kids. Ragi is a great source of calcium and iron, making it a healthy snack option for growing children.

Can I make these ladoos gluten-free?Yes! This recipe is naturally gluten-free since ragi (finger millet) is a gluten-free grain. Make sure to use gluten-free versions of any added ingredients if you’re strictly avoiding gluten.

Why are my ladoos not binding properly?If your ladoos are not binding, the mixture may be too dry. Try adding a little more warm ghee to the mixture and mix it again. Also, make sure you shape the ladoos while the mixture is still warm, as this helps with binding.

My Recommended Product:You might want to check out this beautiful Airtight Container to store these healthy and delicious ragi ladoos.

This product is worth buying if you’re planning to make this Ganesh Chaturthi sweet and need a lot of grated coconut.

Please note that this recommendation is based on my experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also want to Try: Besan Ke Laddoo Check out this recipe Sattu Ladoo Sattu Ladoo is healthy energy balls made with roasted Bengal Gram Flour. Sattu is rich in protein and is widely used as a superfood. Check out this recipe Khoi Laddoo – How to Make Khoya Moa Laddu Moa laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts. Check out this recipe Paan Coconut Laddoo Instant Paan Coconut Ladoos filled with dates and tutti fruity is the perfect sweet treat for Diwali! In fact, you only need 20 minutes to make this delicious Indian recipe! In this article, we will provide you with the step-by-step process on how to prepare Paan Coconut Ladoos at home. Check out this recipe Pink Coconut Ladoo Quick and easy “5 minutes coconut laddo” made with coconut and natural color. Best recipe to try during this festive season. Check out this recipe Mango Coconut Laddoo Mango Coconut Ladoo is a quick and easy dessert made with mango puree, coconut, and sweetened condensed milk. Check out this recipe Coconut Laddoo Recipe Coconut Laddoo is a traditional, utterly delicious Indian Sweet, prepared during festivals like Dussehra, Diwali, Ganesh Chaturthi, etc. Check out this recipe How to make Chocolate Coconut Laddoo Chocolate coconut laddoo is a quick three-ingredient dessert made with freshly grated coconut, condensed milk, and dark chocolate. This chocolate coconut laddoo recipe is a twist on the classic nariyal laddoo. Check out this recipeIf you liked this Ragi Ladoo Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This Healthy Curry Patta Chutney is a simple and tasty way to use up extra curry leaves and add flavor to your meals.

If you’ve ever bought curry leaves and found yourself wondering how to use up the extra before they get spoiled, you’re not alone!

This Curry Patta Chutney is the perfect solution to that problem. It’s a quick and easy dry chutney that not only helps you make the most of those extra curry leaves but also adds a burst of flavor to your everyday meals.

Whether you’re pairing it with idlis, dosas, or even a bowl of ghee rice, this chutney is a game-changer. Plus, it’s packed with nutrients, making it a healthy addition to your kitchen staples. (step-by-step-video)

About Curry Patta Chutney:Whenever I buy curry leaves online, they always send way too much of it! Even though I try to store them properly, I just can’t finish them all in time, and after a while, they start to go bad.

I don’t like wasting food, and this kept happening every time I bought curry leaves. That’s when I started thinking about how to make better use of them.

Being married into a South Indian family, idlis and dosas are a regular part of our meals.

But making coconut chutney or sambar every single time isn’t always possible, especially when you’re short on time or just want something quick. One thing I do regularly is make a batch of gun powder chutney (a dry chutney that’s perfect with idlis and dosas).

So, I thought, why not add curry leaves to the gunpowder and make a chutney out of it? I tweaked a few ingredients here and there, and that’s how this Curry Patta Chutney recipe was born.

Another reason I love this chutney is that I love ghee chawal with a pinch of salt—it’s my go-to comfort food when I want something simple and quick.

Now, with a batch of this chutney always in the fridge, I add a spoonful to my ghee chawal, and trust me, it’s just heavenly! The rich flavor of the curry leaves, mixed with the ghee and rice, makes it an absolute treat. You’ve got to try it, and I’m sure you’ll be thanking me later!

This recipe also solves the problem of wasting curry leaves. Instead of tossing them aside after using them in a tadka, you get to consume them and enjoy all their health benefits fully.

Curry leaves are great for digestion and are packed with nutrients like iron and calcium. By making this curry leaves chutney powder, you’re not just saving food—you’re adding a nutritious element to your meals.

Total Time to make this Curry Leaves Chutney:The total time you will need for this Curry Patta Chutney is 20-25 minutes, which includes roasting and grinding ingredients.

Prep Time: 10 minutes (for washing and drying the curry leaves, peeling the garlic, and measuring out the ingredients).
Cooking Time: 10-15 minutes (for roasting the ingredients and letting them cool before grinding).

So, in total, the Prep and Cooking Time should be around 20-25 minutes.

Serving Suggestion:With Idli or Dosa: This chutney goes well as a side for idli and dosa, giving your meal a flavorful twist.

With Rice: Add a spoonful of chutney to ghee rice, and enjoy a simple yet flavorful dish.

In Wraps and Sandwiches: Spread the chutney in wraps or sandwiches for a quick lunch or snack.

As a Side: Serve it with parathas poori or chapatis for a delicious and tangy accompaniment.

With Sambar: Also you can add some with your sambar while having sambar chawal it tastes awesome.

Storage Suggestion:Store the chutney in an airtight container and keep it in the fridge. It will stay fresh for up to 3-4 weeks.

Always use a clean, dry spoon to scoop out the chutney to avoid it from getting spoilt.

Pro Tips for Kadi Patta Chutney:Dry the Curry Leaves Thoroughly: Ensure your curry leaves are completely dry before making the chutney. This helps them fry well and maintain their flavor.

Adjust the Spice Level: You can add or reduce the number of red chilies depending on how spicy you like it.

Fry on Low Heat: When frying the curry leaves and spices, use low heat to avoid burning them. This brings out the best flavors.

Don’t Skip on the Aamchur powder: The aamchur powder balances the spice and gives the chutney a tangy kick, so don’t leave it out.

Why You Should Make this Kadi Patta Chutney:No Wastage: A great way to use up extra curry leaves and avoid wastage.

Nutritious: Packed with the health benefits of curry leaves, including improved digestion and hair health.

Quick and Easy: You can make a batch in under 20 minutes, and it will last for weeks.

Versatile: Works with a variety of dishes, from Stuffed idli to Plain idli and sambhar to ghee rice.

Looking for some more recipes like this:If you are looking for more chutney recipes then you might want to check these out:

Wet coconut chutney recipe

Kara chutney recipe

Dry coconut chutney recipe

Onion tomato chutney recipe

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Basic Ingredients Used to Make this Curry Leaves Powder Recipe:Curry Leaves: Curry leaves are the key ingredients of this chutney. They provide numerous health benefits like helping in digestion and being rich in antioxidants, iron, and calcium.

Peanuts: Peanuts add richness, and nuttiness, to the chutney. They also provide protein and healthy fats, making this chutney more filling and nutritious.

Dry Coconut: Dry coconut gives a subtle sweetness and richness to the chutney, balancing the spiciness and adding texture. It also contains healthy fats that are good for energy.
If dry coconut is unavailable, you can use fresh coconut, but it may shorten the shelf life. You can skip it if you want.

Sesame Seeds: Sesame seeds add a nutty, earthy flavor to the chutney, while also increasing its nutritional value with calcium, magnesium, and healthy fats. They also contribute to the texture of the chutney, giving a nice flavor.

Cumin Seeds: Cumin seeds give a warm, earthy flavor that adds depth to the chutney. They also help with digestion and are a staple in Indian cooking.

Dry Mango Powder: Dry mango powder (amchur) adds a tangy kick to the chutney, balancing out the rich and spicy flavors. It’s a great way to add acidity with a hint of sweetness.

You can use tamarind instead of aamchur powder, though it will slightly alter the taste and texture of the chutney.

Garlic Cloves: Garlic adds a strong, pungent flavor and spiciness that enhances the overall taste of the chutney. It also has various health benefits, including boosting immunity.
You can reduce the garlic if you prefer a milder flavor or skip it entirely.

Whole Red Chilies: Red chilies provide heat and a smoky flavor, making the chutney spicy and flavorful. You can adjust the number of chili as per taste, You can use chili powder in case whole red chili is unavailable.

Asafoetida: Asafoetida (hing) gives the chutney a savory, umami flavor and helps with digestion. It’s often used in Indian cooking to enhance the overall taste of dishes.
If you don’t have asafoetida, you can skip it, but it adds a unique flavor to the chutney.

Salt: Salt balances all the flavors and enhances the taste of the chutney. You can use rock salt or Himalayan pink salt for a different flavor, but salt is essential in any form.

Oil: Oil is used to fry the curry leaves, garlic, and other ingredients, helping to bring out their flavors and ensuring that the chutney lasts longer.
Any neutral oil like sunflower oil or groundnut oil can be used. For added flavor, you can use sesame oil or coconut oil.

PrintCurry Patta ChutneyCurry Patta Chutney is a simple and tasty way to use up extra curry leaves and add flavor to your meals.Course Side DishCuisine IndianKeyword curry patta chutneyPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesCalories 1750kcalAuthor PujaEquipment Kadai * Cooking Tools * Mixing Bowl * Mixer Grinder * Storage Jar Ingredients 2 cup Curry Leaves * 1/2 cup Peanut * 1/4 cup Dry Coconut * 1/4 cup Sesame Seeds * 2 tsp Cumin Seeds * 2 tbsp Dry Mango Powder * 10 Garlic Cloves * 6-7 Whole Red Chilli * 2 pinch Asafoetida * Salt to taste * 2-3 tbsp Oil Instructions* Wash curry patta and dry completely. * Heat 2 tbsp oil in a pan. * Add curry leaves and cook until crisp. * Transfer to a bowl and let it cool down. * Now heat 2 tbsp oil in the same pan. * Add peanuts and fry for 1 minute. * Now add garlic and whole dry red chilli. Fry until 1 minute again. * Now add cumin seeds, sesame seeds and fry until you get nice aroma and the garlic cloves shrink. (don’t let the color change) * Switch off the flame. * Now add asafoetida and coconut and mix well. * Let the mixture cool down. * Add to mixer to a grinder jar. * Add aamchur powder and salt and grind to a coarse powder. NotesThe total time you will need for this Curry Patta Chutney is 20-25 minutes, which include roasting and grinding ingredients.Prep Time: 10 minutes (for washing and drying the curry leaves, peeling the garlic, and measuring out the ingredients).
Cooking Time: 10-15 minutes (for roasting the ingredients and letting them cool before grinding).So, in total, the Prep and Cooking Time should be around 20-25 minutes.NutritionCalories: 1750kcal | Carbohydrates: 210g | Protein: 56g | Fat: 84g | Saturated Fat: 26g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Sodium: 228mg | Potassium: 1659mg | Fiber: 45g | Sugar: 70g | Vitamin A: 38405IU | Vitamin C: 19326mg | Calcium: 4504mg | Iron: 17mgFrequently Asked Questions About this Recipe:How long can I store this chutney?You can store it in the fridge for up to 3-4 weeks.

What if I don’t have fresh curry leaves?Fresh curry leaves are important for the best flavor, you can use dried curry leaves however, dried curry leaves won’t give the same taste.

Can I skip the garlic in this chutney?Yes, you can skip it if you prefer, though garlic adds a nice flavor to the chutney. But if you want no onion no garlic chutney then you can definitely skip.

Can I use fresh coconut instead of dry coconut?Yes, you can use fresh coconut, but keep in mind that it may reduce the chutney’s shelf life. If you do, try to consume the chutney within a week and store it in the refrigerator.

How do I know when the curry leaves are properly roasted?The curry leaves should turn crispy but not burned. They will become darker green and release a strong aroma. Be careful to roast them on low heat to avoid burning. So be patient while roasting.

Can I skip any of the ingredients if I don’t have them or have allergies?Yes, you can adjust the recipe based on your needs. For example, if you have a peanut allergy, you can replace peanuts with cashews or roasted chickpeas, or simply skip them. The same goes for sesame seeds. However, the taste and texture may vary slightly if you omit or substitute ingredients.

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Buy on Amazon You Might Also Want to Try: Green Chutney for Chaat Green Chutney is one of the most popular aromatic chutneys used for Indian chaat, snack, or sandwiches. This chutney helps enhance the taste of any dishes that it is added in. Check out this recipe Raw Mango Chutney Recipe – Aam ki Chutney Kacche aam ki chutney, also known as raw mango chutney, is a delicious accompaniment to plain dal rice, khichdi, stuffed parathas, pakoras, samosas, and other Indian snacks. Check out this recipe Red Chilli Garlic Chutney for Chaat Red Chilli Garlic Chutney is a spicy and colorful chutney made with Kassmiri Red Chilli and Garlic. This chutney can be added to any Indian Chaat Recipe to enhance the flavor and can also be used for appetizers too. Check out this recipe Tamarind Chutney Tamarind chutney is very popular for its natural sour taste and this can be served with almost all kinds of fried snacks and chaats. Check out this recipe Coriander and Mint Chutney Recipe – How to Make Restaurant Style Hari Chutney Coriander and Mint Chutney Recipe also known as Hari chutney, is an Indian Dip made with fresh coriander and mint leaves flavored with ginger garlic and some Indian spices. Coriander and Mint Chutney can be served along with snacks as a dip, spread or chutney. Check out this recipeIf you liked this Curry Patta Chutney Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This delicious 30-minute stuffed Idli with leftover Batter is a quick and delicious snack or breakfast option. It’s a simple and fun twist on regular idli with yummy potato stuffing inside.

In this recipe, idlis are stuffed with a flavorful potato filling. This makes them both filling and flavorful, great for lunch boxes, even as an evening snack, breakfast, or any meal. (Step-by-step-recipe-video)

About Stuffed Idli with Leftover Batter:Stuffed Idli is a unique take on the regular idli, a staple in many South Indian households.

As you might know, idlis are made from a simple batter of rice and urad dal, which is soaked, ground, steamed, and served with chutney or sambar.

But, we humans tend to get bored if we eat the same thing every day. Am I right?

Idli is one of those recipes where we always grind a batch so that breakfast and tiffin become easy by making idli, dosa, uthappam, or paniyaram.

So, I found a solution.

When you’re bored of plain idlis or have leftover batter in the fridge, this recipe adds a whole new level of flavor!

The idea of stuffing idlis with potatoes came to me one day when I had some leftover boiled potatoes, and my kids didn’t feel like eating regular idlis again. So, I mashed the potatoes, added a few spices, and used them as a filling.

The result was amazing!

The taste is quite similar to masala dosa, as the base batter is the same, and the stuffing is almost identical. The only difference is that dosa is roasted on a tawa, while idlis are steamed.

It’s not only delicious but also convenient. You can make the potato stuffing a day before, shape them into tikkis, and store them in the fridge.

The idlis take only a few minutes to steam. Plus, they are mess-free, making them perfect for lunch boxes or travel snacks. The kids love them, and even picky eaters enjoy the soft, spiced potato filling.

Whether you’re short on time or just want to try something new, this Potato Masala Stuffed Idli is a great choice. It’s nutritious, easy to prepare, and adds a fun twist to your usual idli routine!

Serving Suggestion:With Chutney: Serve these potato stuffed idlis with coconut chutney Peanut chutney, Onion tomato chutney, or tomato chutney.

With Sambar: For a more filling meal, you can pair them with hot sambar. Though you won’t fully taste the stuffing with sambar, it’s still a great choice if you prefer.

For Kids: If your kids like something simple, serve them as they are—they’ll love it!

Storage SuggestionsIn the Fridge: Store leftover stuffed idlis in an airtight container in the fridge for up to 2 days. Reheat them by steaming or microwaving for a fresh taste.

Make Ahead: Prepare the potato stuffing a day in advance and store it in the fridge to save time in the morning.

Pro Tips for Potato Stuffed Idli:Greasing: Lightly grease the idli molds with oil or ghee to ensure the idlis don’t stick.

Adjust the Spice: For a spicier stuffing, add green chilies or extra garam masala.

Why You Should Make Quick Stuffed Idli Recipe:Kid-Friendly: Kids love the soft, tasty potato filling.

Quick & Easy: A fast recipe, perfect for busy mornings or evening snacks. Also good to make when you want something different than regular idli.

Healthy: Steamed idlis are healthy and easy to digest.

Great for Leftovers: A creative way to use up leftover idli batter and boiled potatoes.

Lunch Box Friendly: These stuffed idlis are ideal for lunch boxes—filling and mess-free.

Looking for some more recipes like this:Rice Idli Recipe

Plain Dosa Recipe

Masala dosa recipe

Vegetable Uthappam Recipe

Masala Paniyaram recipe

Ragi paniyaram recipe

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Basic Ingredients used to make this Aloo Masala Stuffed Idli Recipe:Idli Batter: The key ingredient for your stuffed idli. You can use store-bought or homemade idli batter. Fresh batter gives the best results.

Potatoes: The filling that makes your idlis more filling and tasty. Potatoes are a good source of energy and pair well with the spices.

Onions: Adds flavor to the stuffing. You can skip it if you want.

Mustard Seeds, Curry Leaves, Urad Dal, Chana Dal: These are tempering ingredients that add flavor and texture to the stuffing. These ingredients are common in South Indian cooking. Also, the addition of urad and chana brings crunchiness to every bite.

Turmeric: Gives the stuffing a warm color and flavor.

Hing: A pinch of hing helps with digestion and enhances the flavor of the filling.

Garam Masala: Brings a nice flavor to it.

Amchur Powder: Adds a tangy flavor. You can substitute this with lemon juice if you don’t have amchur.

Ginger Garlic Paste: You get a nice flavor in the masala, but if you want you can skip.

Salt: an important ingredient, add as per your taste.

PrintStuffed Idli with Leftover BatterThis delicious 30-minute stuffed Idli with leftover Batter is a quick and delicious snack or breakfast option. It’s a simple and fun twist on regular idli with yummy potato stuffing inside.Course Breakfast, SnackCuisine IndianKeyword stuffed idli with leftover idli batterPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesCalories 2208kcalAuthor PujaEquipment Idli cooker * Mixing Bowl * Cooking Tools * Kadai * Pressure Cooker Ingredients 500 gm Batter * 1 Onion big, chopped * 4 Potato medium, boiled & mashed * 1-2 Green chilli chopped * 2 tbsp Oil * 1/2 tsp Mustard seeds * 2 Curry leaves sprigs,chopped * 1 tsp Urad dal * 2 tsp Chana dal * 1/2 tsp Turmeric powder * Hing a pinch * 1 tsp Garam masala * 1 tsp Amchur powder * 1 tsp Ginger garlic paste * 2 tsp Salt 1 tsp for batter and 1 tsp for masala, or to taste InstructionsPrepare the Potato Stuffing: Heat 2 tbsp oil in a pan. Add mustard seeds. * When the seeds splutter add chopped curry leaves, urad dal, chana dal. Saute for few seconds. * Add finely chopped onions and saute until golden brown. * Add turmeric powder and cook until the raw smell goes off. * Add asafoetida and mix well. * Stir in the boiled, mashed potatoes. garam masala, amchur powder. And give it a nice mix. * Add salt and cook for 2-3 minutes. * So the stuffing is ready and let it cool down completely. * Once cool down, make the tikkis out of it. Set aside. Prepare the Idli Batter: Use leftover idli batter or prepare fresh batter. Assemble the Stuffed Idlis: Grease the idli molds with a little oil or ghee. * Pour a small amount of batter into each mold. * Add a spoonful of the potato stuffing in the center. * Pour more batter on top to cover the stuffing. Steam the Idlis: Preheat your steamer for 5 minutes. * Place the idli molds in the steamer and steam for 10-12 minutes, or until the idlis are cooked through. * Let them cool for a minute before removing from the molds. Serve:* Serve hot with coconut chutney, tomato chutney, or sambar. You can have these idlis just like that also. * Enjoy your delicious Aloo Masala Stuffed Idlis! NutritionCalories: 2208kcal | Carbohydrates: 441g | Protein: 21g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 6060mg | Potassium: 227mg | Fiber: 6g | Sugar: 8g | Vitamin A: 81IU | Vitamin C: 54mg | Calcium: 50mg | Iron: 1mgFrequently Asked Questions About the Stuffed Idli Recipe:Can I use leftover idli batter for this recipe?Yes! This recipe is perfect for using up leftover batter. It turns regular idlis into something new and very tasty.

How do I make sure the idlis don’t stick to the molds?Grease the idli molds with a bit of oil or ghee before pouring the batter. This helps the idlis come out easily after steaming.

Can I make the stuffing ahead of time?Yes, the potato stuffing can be made a day in advance and stored in the fridge. It makes the recipe even faster to prepare.

Can I use sweet potatoes instead of regular potatoes?Yes, sweet potatoes can be used as a healthier alternative. They add a slight sweetness, which pairs well with the spices.

What’s the ideal consistency for the stuffing?The stuffing should be mashed well but not too watery. It should hold its shape when you place it in the batter.

How long should I steam the stuffed idlis?Steam the stuffed idlis for about 10-12 minutes.

What can I serve with these stuffed idlis if I don’t have chutney or sambar?They taste great on their own too!

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You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

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Buy on Amazon You might also want to try: South Indian Coconut Chutney Recipe For Masala Dosa and Idli South Indian Coconut Chutney is a must-have accompaniment for south Indian dishes like dosa idli and vada. It is a simple recipe made out of coconut and has all the goodness and health benefits of coconut. Check out this recipe Peanut Chutney Recipe Peanut chutney or groundnut chutney is a healthy, quick, and great substitute for Coconut Chutney. Peanut chutney can be served along with idli, dosa, medu vada, or uttapam to make your breakfast, more healthy. Check out this recipe Kara Chutney Recipe – Spicy Red Tomato Chutney Recipe Kara Chutney Recipe is a hot and spicy South Indian Side dish recipe. Kara chutney goes really well along with Idli, Dosa, Paniyaram or Uttapam. Check out this recipe Manglore Cucumber Sambar This recipe is for Mangalore Style Southe Sambar, a delicious dish made with Mangalore cucumber. It combines fresh spices and coconut to bring a unique flavor. Perfect for anyone looking to try a new variety of sambar, this recipe is both tasty and easy to make. Check out this recipe Instant South Indian Sambar Recipe for Masala Dosa Instant South Indian Sambar Recipe for Masala Dosa is a mildly spicy recipe from South India. Sambar is a combination of lentil, vegetables, tamarind juice and some mild spices. Check out this recipe How to make Onion Tomato Chutney Tomato chutney is a South Indian condiment made with onion, tomatoes, spices, and herbs. It’s typically served with south Indian breakfast foods such as idli and dosa. But don’t confine it to south Indian cuisine! Serve with sandwiches, pakoras, parathas, and other munchies. Check out this recipeIf you liked this Aloo masala Idli Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Ragi Murukku Recipe is a crispy and tasty snack made with ragi flour. It’s a perfect choice for a healthy, quick bite that everyone in the family will enjoy. (step-by-step-recipe-video)

About Ragi Murukku Recipe:Ragi Murukku recipe or finger millet snacks is a healthier version of the traditional South Indian snack, murukku.

Usually made with rice flour, this version uses ragi flour, which is full of calcium, iron, and fiber. This makes the snack not only tasty but also good for you.

I first tasted murukku when my mother-in-law introduced me to it after I got married into a South Indian family.

Murukku was a regular snack in their home, especially during Onam when lots of snacks were made, and murukku was always one of them.

For me, this kind of snack was very new and a bit challenging to make. The ingredients, the process, and of course, the murukku maker—which I was seeing for the first time—were all new to me. So, I found it difficult to get it right.

Since it was hard for me to make, I started buying murukku from a small Sindhi shop near our home in Delhi. Their murukku was so crispy and delicious that it quickly became one of our favorite snacks.

I became so addicted to that murukku that as soon as we ran out of stock, I would rush to the shop to buy more and restock.

When we moved to Bangalore, I became more curious about South Indian cooking and decided to give murukku another try.

With practice and help from my family, I slowly got the hang of it.

Making millet murukku recipe at home felt like a big achievement, and it made me feel more connected to my new family’s traditions.

As I learned more about South Indian recipes, I heard about the health benefits of millet like ragi, also known as finger millet.

Ragi is often used in dishes like porridge, dosa, and idli because it’s very healthy.

Since murukku was something we enjoyed regularly, I thought, why not try making it with ragi flour?

This way, it could be a bit healthier.

So first, I focused on mastering the basics with rice murukku, and then one day, I decided to try making murukku by replacing rice flour with ragi flour.

My family was curious when they saw me mixing ragi flour into the dough instead of the usual rice flour. They even thought I was going to make chapati out of it since I was known for making chapati, which isn’t usually made in Kerala.

They were a bit unsure at first, but when the first batch of Ragi Murukku came out of the oil, it smelled and looked delicious. The murukku was crispy and had a nice earthy flavor. Everyone loved it, and soon, Ragi Murukku became a regular snack in our home.

When my mother-in-law saw it, she was amazed that a snack like murukku could be made with ragi flour.

Many people avoid making ragi murukku because they get confused about how to tell when it’s done.

But here’s a small tip: as soon as you see the sizzling stop after dropping and frying the murukku, that’s the indication that it is properly cooked and fried.

So, see, it’s that simple!

Ragi Murukku is not just a festive treat; it’s also a great everyday snack. You can make it ahead of time and store it, so you always have a healthy option ready when you want a snack.

So, Ragi Murukku is a perfect choice whether you want a healthy snack for Onam, Diwali or just need a quick and tasty snack for your family.

Let’s start making these delicious and Healthy South Induan Snacks together!

Serving Suggestion:You can enjoy finger millet snacks with a hot cup of tea or coffee, It’s light, crispy, and much healthier than most other snack options.

This finger millet snacks are a great alternative to store-bought chips or murukku so you can pack a few murukkus in your kid’s lunchboxes as a crunchy, healthy snack.

Serve Millet Murukku Recipe alongside other festive treats like laddoos and barfis during festivals like Diwali or Onam.

Storage Suggestion:These finger millet snacks can be stored in an airtight container at room temperature. This will keep them fresh and crispy for up to 2 weeks.

Pro Tips:Some suggestions and tips will help you make and enjoy the perfect Ragi Murukku recipe, every time.

Oil Temperature: Fry the murukkus on medium heat. If the oil is too hot, the murukku will brown quickly on the outside but remain uncooked inside. If the oil is not hot enough, the murukku will absorb more oil and become greasy.

Test Batch: Fry a small piece of dough first to check the oil temperature. The dough should rise to the surface slowly, not too quickly.

Sesame Seeds: Lightly roast the sesame seeds before adding them to the dough for an extra nutty flavor.

Even Thickness: When pressing the murukku, ensure the spirals are of even thickness for uniform cooking. Uneven thickness may cause some parts to be overcooked while others remain undercooked.

Sizzling Sound: The key to knowing when your murukku is done is to listen for the sizzling sound. When it reduces and stops, that’s your indication to remove the murukku from the oil.

Why You Should Make Millet Murukku Recipe:Healthier Alternative: Ragi Murukku is a healthier version of the traditional murukku, made with ragi flour, and packed with calcium, iron, and fiber.

Easy to Make: With some practice, you can make delicious finger millet snacks at home. This recipe is simple to follow and made with a few basic ingredients.

Kid-Friendly: This snack is perfect for kids who love crunchy treats.

Great for Festivals and Everyday Snacking: Great recipe for any festive season. Also ideal for everyday munching.

Make in advance: You can make a batch in advance and store it for up to two weeks. It’s a convenient snack option when you need it.

Looking For Some More Diwali Snacks Recipes Like this:In case you are looking for some more Snack Recipes for upcoming Diwali festival, you can check them out here:

Crispy Papdi Recipe

15 minutes easy murmura namkeen recipe

Bihari style thekua recipe

Crispy Okra Recipe

Mawa gujia recipe

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Ragi Murukku Recipe.

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It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!

Basic Ingredients Used to Make These Healthy South Indian Snacks:Ragi Flour: The star ingredient, ragi flour is packed with nutrients and gives the murukku a unique, earthy flavor.

Rice Flour: Little rice flour brings the crispiness of the recipe.

Besan (Chickpea Flour): Adds a slight nuttiness and helps binding the dough.

Asafoetida: A pinch of asafoetida enhances the flavor and helps in digestion.

Sesame Seeds: Adds a slight crunch and nuttiness.

Butter: Makes the murukku light and crispy.

PrintRagi Murukku RecipeRagi Murukku is a crispy and tasty snack made with ragi flour. It’s a perfect choice for a healthy, quick bite that everyone in the family will enjoy.Course SnacksCuisine IndianKeyword Ragi MurukkuPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesCalories 1965kcalAuthor PujaEquipment Murukku Press * Kadai * Strainer * Cooking Tools * Parat * Mixing Bowl Ingredients 2 cup Ragi flour * 1/2 cup Rice flour * 2 tbsp Besan * 1/2 tsp Asafoetida * 1 tsp Salt * 2 tsp Sesame seeds * 1 tsp Butter * Oil for deep frying Instructions* In a deep bowl add ragi flour, rice flour, besan, asafoetida, salt and sesame seeds. Mix everything well. * Now slowly add little by little water and knead dough. * You can use the disc with 3 holes or the single star disc. I have used the single star disc. * Take a portion of murukku dough, form it into a log shape, then place it inside the murukku press and press it in a circular motion to form murukkus as seen in the picture below. You can directly press into the oil or you can press it on greased ladle or small plate as shown below. (Tips – if the murukku dough breaks while pressing through the murukku maker, the dough is a little dry. You may add few tsp of water, mix the dough well and continue). * Heat oil in a kadai, once the oil is hot, reduce the heat to medium. To check if the oil is hot, add a small bit of dough into the hot oil, if it raises to the surface immediately, the oil is hot enough to fry the murukkus. * Gently drop 3-4 murukkus into the hot oil (number of murukkus added depends upon the quantity of oil used). * Let it cook for some time, then flip it over to the other side for uniform cooking. * Once the sizzling sound stops, remove the murukku from the pan and place it in a colander or kitchen towel to drain excess oil. * Repeat the same process for the remaining dough. Enjoy making delicious Ragi murukkus this Diwali. NutritionCalories: 1965kcal | Carbohydrates: 415g | Protein: 43g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 2420mg | Potassium: 2145mg | Fiber: 4g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 0.2mg | Calcium: 1691mg | Iron: 20mgFrequently Asked Questions About this Finger Millet Snacks:How do I know when the murukku is done frying?When you hear the sizzling sound in the oil reduces and stops. This means the moisture has evaporated, and the murukku is fully cooked.

Can I use ghee instead of butter in the dough?Yes, you can use ghee for a richer flavor. Ghee also adds a lovely aroma to the murukku, but make sure to use it in the same quantity as butter.

Why is my murukku breaking while pressing?If your murukku dough is breaking while pressing, it means the is too dry. Just add a few teaspoons of water and knead the dough again to make it smoother and easier to press.

How do I prevent the murukku from absorbing too much oil?If the oil is too cool, the murukku will absorb more oil and become greasy. To prevent murukku from becoming oily, make sure the oil is hot enough before frying. Fry them on medium heat.

Can I add other spices to this recipe?Yes! You can add spices like cumin seeds, carom seeds (ajwain), or even red chili powder for extra flavor.

Is Ragi Murukku suitable for people with diabetes?Ragi is a low glycemic index grain, which makes it a better option for people with diabetes compared to regular snacks made with refined flour. But then it’s best to enjoy it in moderation.

My Recommended Product:If you are looking for the Latest Murrku Press then, you might want to check out the product below.

This product is worth buying if you’re planning to make this Ganesh Chaturthi sweet and need a lot of grated coconut.

Please note that this recommendation is based on my experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Kodo Millet Laddoo Kodo millet Laddoo is rich in antioxidants and vitamins. It is easy to digest and perfect snack for your kids. Check out this recipe Ragi Ladoo Ragi Ladoo Recipe or Nachni Ladoo recipe is delicious, healthy and nutritious Ladoo. Ragi Ladoo is a great snack recipe for toddlers, kids, and women. Check out this recipe Ragi Paniyaram Recipe Ragi Paniyaram is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chillies and coriander leaves. Check out this recipe Makhana Dry Fruits Namkeen Snack Recipe Makhana Dry Fruits Namkeen Snack Recipe also known as fox nuts and lotus seeds is a healthy snack recipe that can be consumed on fasting during Navratri. Check out this recipe Bihai Nimki Recipe Nimki is a crispy, crunchy, and flaky tea time snack that can be served with tea or, coffee and makes for a nice evening snack. Check out this recipeIf you liked this Ragi Murukku Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Ukadiche Modak Recipe is a special sweet popular during Ganesh Chaturthi. The word “Ukadiche” means “steamed” in Marathi, which is how these modaks are cooked.

Steaming makes them soft and delicious. If you want to try making this traditional steamed modak recipe at home, this easy recipe will show you how even without a mould. So let’s start making these tasty, steamed Modak sweets at home. (step-by-step-recipe-video)

About Ukadiche Modak Recipe Without Mould:I got to know about this Ganesh Chaturthi sweet called Ukadiche Modak during Ganesh Chaturthi celebrations in our apartment and also from social media posts.

I saw the world talking about this steamed modak recipe – some discussing the traditional modak, and others making different variants during Ganesh Chaturthi in Mumbai. I got curious about this cute-looking mithai and wanted to try making it myself.

After seeing all this, I realized that I had seen these modak pictures in Ganesha’s photos before but never realized what it was – or you could say I was inattentive.

Anyway, I thought of giving this recipe a try and started with a simpler version, which you can find on my blog here. This simpler recipe is perfect for beginners or for those who are short on time. But trust me, the result, which I believe is all about the taste, will be amazing. So, no need to worry.

But I didn’t stop there. I wanted to learn how to make the traditional Ukadiche Modak without using a mould. So, I tried many times, though it wasn’t easy.

The dough would break, the filling would spill out, and shaping the modaks by hand felt hard. But after trying again and again and being patient, I finally got it almost right!

The modaks turned out soft, delicious, and beautifully shaped, even without a mould.

And I guess you are the best judge who can give me feedback about it. I would be happy to see your comments and hear your thoughts.

This recipe is proof of how focused I was on getting it right. If you’re like me and didn’t grow up with this tradition but want to try it, remember that it’s okay if your first try isn’t perfect.

Keep practicing, and you’ll get it right. I’m still working on perfecting my modaks and exploring other ways to make this sweet, and I’ll be sharing more of those with you soon.

Ukadiche Modak is special because it’s simple but deeply connected to Indian festivals, especially Ganesh Chaturthi.

The soft, steamed rice flour on the outside and the sweet, coconut-jaggery filling inside make it a dessert that’s not just tasty but also a way to bring a little bit of tradition into your home, no matter where you’re from

Serving Suggestion:Serve Hot: Modaks taste best when served warm, immediately after steamed. The warm, soft outer layer with the sweet coconut jaggery filling is irresistible.

With Ghee: You can serve modak with a little melted ghee by pouring over the modaks before serving for extra flavor and richness.

As Prasad: If making for Ganesh Chaturthi, offer the modaks as prasad before serving to your family.

Storage Suggestion:Ukadiche Modak is best eaten fresh. However, if you have leftovers, they can be stored at room temperature in an airtight container for up to 1 day.
If you want to store them longer, place the modaks in an airtight container and refrigerate them. They can last up to 3 days in the fridge. Reheat them in a steamer or microwave before serving.

Pro Tips:Use Fresh Ingredients: Freshly grated coconut and good quality jaggery will make a huge difference in the taste.

Proper Kneading: Knead the dough while it’s still hot for a smooth texture. This is key to making soft modaks.

Avoid Overstuffing: Be careful not to overstuff the modaks, as they might break while steaming.

Steaming Time: Do not over-steam; 12 minutes on a low flame is perfect to cook the modaks without making them dry.

Making Modak: Keep in mind that once your dough is ready then prepare the modak immediately.

Why You Should Make this Modak without Mould:Traditional Recipe: Modak is a traditional recipe that connects you to Indian traditions.

Healthy Sweet: Steamed and made with natural ingredients like coconut and jaggery, making it a healthier sweet option.

Perfect for Festivals: An important part of Ganesh Chaturthi celebrations.

Customizable: You can easily adjust the sweetness or add dry fruits to the filling.

Looking for Some More Recipes Like this:Coconut Laddoo Recipe

Paan Coconut Laddoo

Pink Coconut Laddoo

Chocolate Coconut Laddoo

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Basic Ingredients Used to Make Steamed Modak Recipe:Coconut: Coconut is the key ingredient for this recipe. Make sure to use freshly grated coconut for a better taste and texture.

Jaggery: Provides a rich, earthy sweetness that complements the coconut perfectly. You can substitute it with brown sugar, but jaggery gives the authentic taste. The color of the filling will depend on the color of the jaggery.

I have used powdered jaggery which is dark in color. You can use jaggery block which you can grate also you can use chopped jaggery.

Rice Flour: Rice flour is another key ingredient. Make sure to use good quality, fine rice flour for best results.

Cardamom and Nutmeg: These spices add a warm, aromatic flavor to the filling.

Ghee: Used both in the filling and dough, it adds richness and helps in binding the ingredients. So it’s an important ingredient.

Salt: A pinch of salt balances the flavor. You can skip if you want to.

PrintUkadiche Modak Recipe Without MouldUkadiche Modak is a special sweet popular during Ganesh Chaturthi. The word “Ukadiche” means “steamed” in Marathi, which is how these modaks are cooked. Steaming makes them soft and delicious. If you want to try making this traditional treat at home, this easy recipe will show you how, even without a mould. So let’s start making these tasty, steamed Modak sweets at home.Course DessertCuisine IndianKeyword Ukadiche Modak RecipePrep Time 30 minutes minutesCook Time 30 minutes minutesTotal Time 1 hour hourServings 15 nosCalories 151kcalAuthor PujaEquipment Parat * Kadai * Cooking Tools * Steamer Pot * Modak Mould IngredientsIngredients for Saran / filling 2 cups coconut grated * 1 cup jaggery powdered, grated or copped * 1 pinch cardamom powder * 1/4 no nutmeg grated * 1 tbsp ghee Ingredients for Peeth / dough 1 cup rice flour * 1 cup water * 1 tbsp ghee + 1 tbsp +little more to apply on dough after kneading * 1 pinch salt Instructions In a vessel add 1 tbsp ghee ( do not heat the ghee too much) * Now add the grated coconut and jaggery to this. * Cook on the low flame while stirring continuosly until the jaggery melts into it completely. * Once the jaggery is cooked switch off the gas. * Now add cardamom powder and grated nutmeg. Mix everything well. Now let it cool down. Method for Dough: In a vessel add 1 cup of water. * After adding water add 1 tbsp ghee and a pinch of salt . Stir nicely. * Now bring the water to boil and as soon as water comes to a boil, immedieately turn of the flame. * Now add rice flour to it. Mix them well. * Once the flour mixed with water nicely then cover it with a lid and let it rest for 5 minutes. * Once you have rested the dough for 5 minutes, your dough will still be hot. * Transfer it to a big plate. * You will see that it might still be hot, but it has to be kneaded while it is hot. * Use your hand and knead the dough nicely. * Knead the dough for about 8-10 minutes. (if you find the dough is too hot in the beginning , you can use the back side of bowl and flatten out so that the dough gets a little more malleable and gets some binding and your dough should starts coming togeather. * When you will see the dough started leaving the surface of the plate add 1 tbsp of ghee to it and knead the dough once again for few more minutes. * Once your dough is ready apply some ghee on it lightly and cover it with a damp cloth intil you shape the modak else your dough will become dry. * Keep in mind that once your dough is ready then prepare the modak immedietely. (if you leave the dough out for long then the modaks won't shape well. Shaping Modak: First of all apply some ghee on your palm so that the dough doesn't stick to your hands. * Now take some dough and shape it into a round ball. * Then flatten it with your palms. * Keep rotating and pressing and make a disc or chapati out of this. (you can even roll it out using a rolling pin as well to make a disc. * Do not make the disc to thick or too thin. * Now place the index finger on top and thump and middle finger below and pinch it and shape it. * Continue making this shape throughout the whole circle. * Once you have prepared the whole circle. * Put little coconut stuffing after making a small round ball of it. * Now using your thumb, press the mixture slowly. * Now make a c with your hands and bring all the edges togeather in the centre. * Make sure not to press the pleats.Bring all the edges togeather to a single peak. * So the modak is ready to steam. * Just like this shape ll the modak and then place them in a plate and cover with a damp cloth. How to steam:* Preheat a steamer nicely. * Place a muslin cloth in this. (you can use turmeric leaf or banana leaf) * Now one by one place modaks on it. (make sure that the modaks should not touch each other. * Now sprinkle some ater on this and rhen cover the steamer. * Now you have to cook these modaks on lowest flame for 12 minutes. * Remove the lid of the steamer our modaks are perfectly cooked. * Now take out the modak otherwise they will stick on the cloth itself. * So the Ukadiche Modal are ready to serve. NutritionCalories: 151kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 6mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 0.03IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.4mgFrequently Asked Questions About Ukadiche Modak Recipe:Can I make the modak dough in advance?Yes, you can prepare the dough a few hours in advance. Just keep it covered with a damp cloth to prevent it from drying out. And make modak

What can I use if I don’t have a steamer?You can use an idli cooker or any deep vessel with a tight lid. Place a stand inside and steam the modaks on it.

My modak dough is too dry. What can I do?If the dough is too dry, sprinkle a little warm water and knead again until you reach the desired consistency.

Can I use dry coconut for the filling?Fresh coconut is recommended for this recipe due to its moisture content and taste. However, if using dry coconut, you may need to add a little more ghee or water while cooking the filling to prevent it from becoming too dry.

Can I use store-bought rice flour for the dough?Yes, you can use store-bought rice flour. However, make sure it is of fine quality and specifically labeled for making modak or other similar sweets. Some brands offer slightly coarser rice flour, which might affect the texture of the modaks.

My modaks are cracking while shaping them. What should I do?Cracking usually happens if the dough is too dry or hasn’t been kneaded enough. To fix this, you can apply a little water or ghee to your hands while shaping the modak. Knead the dough again if necessary to make it smoother.

Can I make modak in advance for a party?Yes, you can make them a few hours in advance. Keep them covered with a damp cloth until serving to ensure they remain soft. If you need to store them longer, refer to the storage suggestions mentioned earlier.

My Recommended Product:If you are looking for a Nice coconut scrapper for grating coconut then, you might want to check out the product below.

This product is worth buying if you’re planning to make this Ganesh Chaturthi sweet and need a lot of grated coconut.

Please note that this recommendation is based on my experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  Nesday Electric Coconut Scraper – Beemax – Coconut Grater Electric by Jm Traders  * Efficient Scraping: The BEEMAX Electric coconut scraper offers a convenient and time-saving solution for grating coconuts.

Buy on Amazon   You Might Also Want to Try: Kodo Millet Laddoo Kodo millet Laddoo is rich in antioxidants and vitamins. It is easy to digest and perfect snack for your kids. Check out this recipe Khoi Laddoo – How to Make Khoya Moa Laddu Moa laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts. Check out this recipe Motichoor Ladoo recipe – how to make motichur laddu recipe Check out this recipe*If you liked this Modak Sweet and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Jowar khichdi also known as Sorghum Khichdi, is a nutritious gluten-free khichdi recipe, perfect for a quick, healthy meal.

This khichdi is a combination of millets, lentils, and fresh vegetables, making it an ideal choice for those looking for a healthier khichdi without spending too much time in the kitchen. (step-by-step-recipe-video)

About Jowar Khichdi Recipe:In India, most of us grew up eating khichdi, which is considered the ultimate comfort food because it’s easy on the stomach and quick to prepare.

Traditionally, khichdi is made with rice and lentils. But did you know that you can make our traditional khichdi even healthier by using millets like jowar instead of rice?

And the best part is, you won’t have to compromise on taste.

Yes, you heard it right.

Jowar, or sorghum, is a powerhouse of nutrients and has been a staple in many Indian households for centuries.

When I first learned about using millets in place of rice, I was a bit hesitant because, for me khichdi meant rice and dal cooked together to create a mushy, delicious comfort food.

But with the world moving towards healthier eating habits, I decided to replace my traditional rice and dal khichdi with jowar and dal khichdi, and I was surprised by the results.

It was not only nutritious, but I also loved the nutty flavor that jowar added to the dish.

Now, I believe Jowar Khichdi is a great way to introduce millets into your family’s diet, especially if you are looking for a healthy meal option.

The addition of coconut, garlic, curry leaves, and coriander leaves takes this khichdi to the next level. And the best part is that it’s a one-pot meal that you can prepare in under an hour, making it perfect for those busy weeknights.

Initially, when I planned to bring millets into my kitchen, my family wasn’t too keen on trying new grains, but when I served this khichdi, they loved it, including my kid.

So now this gluten free khichdi is a regular meal for us, especially on days when I want to serve something nutritious without spending too much time in the kitchen.

So, if you too are looking for a healthy gluten-free khichdi, an easy-to-make meal that’s packed with nutrients, this Jowar Khichdi is the perfect choice.

Without further delay, let’s jump straight into today’s healthy millet recipe!

7 Powerful Benefits of Jowar Khichdi:Rich in Nutrients: Jowar (sorghum) is full of essential nutrients like iron, magnesium, and vitamins.

High in Fiber: Jowar is one of the best source of dietary fiber, which helps with digestion and maintaining a healthy gut. It keeps you full for longer and hence is a good option for weight loss.

Gluten-Free: Jowar Khichdi is an excellent alternative to traditional rice khichdi. It’s naturally gluten-free so is a safe and healthy choice for those who need to avoid gluten.

Low Glycemic Index: Jowar is a great option for people with diabetes since it has a low glycemic index.

Heart-Healthy: The combination of jowar and lentils in this khichdi provides nutrients like potassium, which helps regulate blood pressure, and antioxidants that protect the heart.

Boosts Energy: Jowar is rich in complex carbohydrates, which will give you all the energy you will need throughout the day.

Easy to Digest: Jowar Khichdi is easy on the stomach. The combination of millet and lentils makes it a light yet satisfying meal, perfect for anyone with a sensitive digestive system.

Serving Suggestion:Serve the Jowar Khichdi hot, with a drizzle of ghee for extra flavor.

You can also serve it with fresh yogurt/ curd or a simple cucumber raita or any raita of your choice.

A side of pickle or papad will add a nice crunch and tanginess to your meal.

Storage Suggestion:You can store the leftover khichdi in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan with a splash of water or ghee to bring back its original consistency.

Pro Tips for this Gluten-Free Khichdi:Soak Jowar: Make sure to soak the jowar for at least 2 hours to ensure it cooks evenly and becomes soft.

Grind Coarsely: Keep the jowar and spice mix coarse to maintain a nice texture in the khichdi.

Ghee: Don’t skip the ghee; it adds a lovely richness and enhances the flavor of the khichdi. But in case you want to make it vegan, you can use coconut or vegetable oil, but the taste will differ.

Pressure Cooking: Be careful with the number of whistles; 3 whistles on a medium flame should be just right to cook everything evenly without turning it too mushy.

Water: Make sure to add water as mentioned. The quantity of jowar I took was 1/2 cup which became 1 cup after soaking so the ratio of jowar and water should be 1:5.

Why You Should Make this Recipe:Nutritious: Jowar is rich in fiber, proteins, and essential minerals, making this dish a healthy choice for everyone in the family.

Easy to Digest: The combination of jowar and lentils makes this khichdi light on the stomach and easy to digest.

Quick & Easy: It’s a one-pot meal that doesn’t require much time and is perfect for busy weeknights.

Flavorful: The blend of coconut, garlic, curry, and coriander leaves makes this khichdi irresistible.

Looking for Some More Recipes Like this:Onion-garlic masoor dal khichdi

Mili juli dal chawal ki khichdi

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Ven pongal recipe

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Jowar Khichdi Recipe.

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Basic Ingredients Used to Make this Recipe:Jowar (Sorghum): A healthy alternative to rice, rich in fiber and nutrients. You can substitute it with other millets like bajra or ragi.

Toovar Dal & Moong Dal: These lentils add protein and a creamy texture to the khichdi. You can use either one or a combination of both.

Coconut: Adds sweetness and richness to the dish. Freshly grated coconut works best, but you can use desiccated coconut if needed.

Garlic, Curry Leaves & coriander leaves: add depth and aroma, making the khichdi flavorful and fragrant.

Ghee: Enhances the taste and gives a lovely richness. You can use oil if you prefer a vegan version, but ghee is highly recommended for the best flavor.

PrintSorghum Khichdi | Jowar Khichdi RecipeSorghum Khichdi, also known as Jowar Khichdi, is a nutritious dish that is perfect for a quick, healthy meal.Calories 1469kcalAuthor PujaIngredientsIngredients: 1/2 cup Jowar after soaking it becomes 1 cup To Grind coconut: 1/4 cup Coconut grated * 8-10 Garlic Cloves peeled * 1 sprig Curry Leaves * 3-4 Green Chilli * Coriander Leaves handful Ingredients: 1 – Onion roughly chopped * 1 – Carrot diced * 1/2 cup Fresh Green Peas or frozen * 1 – Tomato roughly chopped * 3 tbsp Ghee * 1 tsp Mustard Seeds * 1/2 tsp Asafoetida * 1/2 tsp Turmeric Powder * 3 tbsp Toovar Dal * 2 tbsp Moong dal with chilka * 5 cup Water * Salt to taste For Tadka 1 tbsp Ghee * 1 sprig Curry leaves * 1 tsp Chilli powder Instructions* Wash jowar for 2-3 time and drain water. * Now soak jowar in warm drinking water for atleast 2 hour. * Then drain the water completely. * Transfer the soaked jowar in a blender and grind until coarse without adding water. Set aside. * Add coconut, garlic, curry leaves, chilli and coriander leaves in a blender and grind coarsely. Set aside. * Heat a pressure cooker and add ghee. * Now add mustard seeds add let it splutter. * Now add asafoetida, onion, carrot and peas. Stir well. * Add turmeric powder and ground spice mix. Saute for few seconds. * Then add toovar dal, moong dal and jowar. Stir well. * Add chopped tomato and 5 cups of water. Mix well. * Add salt to taste and give it a quick stir . * Then cover the pressure cooker and cook until 3 whistle on medium flame. * Let the pressure release and then open. * Garnish with some chilli, ghee and curry leaves and serve hot. NutritionCalories: 1469kcal | Carbohydrates: 172g | Protein: 38g | Fat: 74g | Saturated Fat: 44g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 154mg | Sodium: 655mg | Potassium: 1604mg | Fiber: 38g | Sugar: 24g | Vitamin A: 12552IU | Vitamin C: 164mg | Calcium: 265mg | Iron: 10mgFrequently Asked Questions About this Recipe:Can I use other vegetables in this khichdi?Yes, you can add vegetables like beans, potatoes, or even spinach to increase the nutritional value.

Can I make this khichdi vegan?Absolutely! Just replace the ghee with coconut oil or sunflower oil.

Is it necessary to soak the jowar?Yes, soaking the jowar helps it cook faster and ensures it becomes soft and chewy.

Can I cook Jowar Khichdi in a regular pot instead of a pressure cooker?Yes, you can cook Jowar Khichdi in a regular pot. However, it will take longer to cook compared to a pressure cooker. Make sure to keep the pot covered and stir occasionally to prevent sticking. You might need to add extra water as it cooks.

My Recommended Product:If you are looking for a Small Pressure Cooker, you might want to check out the product below.

Please note that this recommendation is based on my experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

  Prestige Svachh 3 Litre Outer Lid Pressure Cooker With Hard Anodized Aluminium Body (Black), 3 Liter  * Unique Deep Lid which Controls Spillage, Mini Metallic Safety Plug, Durable Handles

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Buy on Amazon You Might Also Want to Try: Ragi Ladoo Ragi Ladoo Recipe or Nachni Ladoo recipe is delicious, healthy and nutritious Ladoo. Ragi Ladoo is a great snack recipe for toddlers, kids, and women. Check out this recipe Ragi Paniyaram Recipe Ragi Paniyaram is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chillies and coriander leaves. Check out this recipe Little Millet Pongal Little Millet Pongal is a special and tasty South Indian Recipe. This recipe is made from a unique grain called ‘little millet,’ also called samai. It’s like a flavorful and healthy twist on regular rice pongal. Check out this recipe Little Millet Upma (Samai Upma) Little Millet Upma is a quick and nutritious breakfast or dinner option, prepared with minimal ingredients and ready in under 30 minutes. Check out this recipeIf you liked this Jowar ki Khichidi Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Kodo Millet Laddoo is a simple and nutritious sweet made with Kodo millet, peanut, jaggery, ghee, cashew, and a touch of cardamom.

These laddoos are tasty and healthy, making them a great snack for all ages.

If you’re looking for a quick, healthy snack, then the Kodo Millet Laddu is an excellent choice.

This Kodo Millet Laddu or Millet Sweet is a wonderful way to bring back traditional Indian sweets into your home while keeping health in mind.

It’s simple, quick, and perfect for the festive season. (step-by-step-recipe-video)

About Kodo Millet Laddoo Recipe:Kodo millet, also called varagu in Tamil, is a small, healthy grain that has been part of Indian diets for a long time. It’s full of good things like antioxidants, vitamins, and minerals, making it a better choice than some other ingredients we usually use.

Nowadays, people are looking for healthier options, and kodo millet allows you to enjoy sweets without feeling guilty.

These Millet sweets are easy to make and don’t require any fancy ingredients. With my easy-to-follow method, you can quickly make a batch of laddoos.

And the best part? These laddoos are not just for festivals! These millet sweets are also great for after-school snacks for kids or a quick energy boost during a busy day.

Kodo millet is a great choice for adding more fiber and nutrients to your diet.

Using jaggery instead of sugar makes these laddoos healthier and gives them a rich flavor that pairs nicely with the nutty taste of millet and peanuts.

For Kodo millet laddu, you first need to rinse the millet until the water runs clear and then lightly roast it to bring out its flavor. The peanuts are also roasted.

After grinding them into a fine powder along with cardamom, they are mixed with jaggery, roasted cashews, and ghee to make a delicious mixture, which is then shaped into small balls.

That’s it!

Your delicious and healthy Millet Laddoos are ready to serve.

Whether you’re making them for a festival or just want a healthy snack at home, these Kodo Millet Laddoos are always a great choice.

They’re easy to digest, making them perfect for kids, and are packed with nutrients that everyone in the family can enjoy.

Serving Suggestion:You can serve these millet sweets as a sweet treat after a meal.

They make for a great snack with a cup of warm milk or tea, especially during the festive season.

Pack these laddoos in your kids’ lunchboxes for a nutritious and tasty treat.

Storage Suggestion:You can store these millet laddoos in an airtight container at room temperature. They will stay fresh for up to a week.

But if you want to store them for longer, you can refrigerate them, but be sure to bring them to room temperature before serving to enjoy their full flavor.

Pro Tips for Kodo Millet Laddoo:Roasting the Millet: Make sure to roast the millet on a low flame, following that practice will get the best flavor.

Peanut Substitutes: If you or your family are allergic to peanuts, you can replace peanuts with roasted almonds or cashews.

Shaping the Laddoos: If the mixture feels too dry when shaping them, add a little more warm ghee to help bind them together.

Why You Should Make Kodo Millet Laddu:This healthy laddoo recipe is made with kodo millet and jaggery, making them healthier than sugary sweets. So this healthy kodo millet laddu is a great choice for you.

This easy-to-make recipe doesn’t require any difficult steps, making it perfect for busy moms.

These laddoos are easy to digest and packed with energy, making them ideal for kids.

Looking for Some More healthy laddoo recipes:Ragi Laddoo Recipe

Sattu Laddoo Recipe

No-bake energy bites recipe

Khoi Laddoo Recipe

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Basic Ingredients Used to Make this Millet Sweet:Kodo Millet (Varagu): A gluten-free grain that is rich in fiber and antioxidants. It’s great for digestion and helps in weight management.

Peanuts: Adds protein and a nice crunch to the laddoos. Make sure to roast the peanuts since roasting enhances their flavor.

Cardamom: Brings out an aromatic flavor that complements the jaggery.

Jaggery: A natural sweetener that is rich in iron and other minerals. It gives the laddoos a deep, earthy sweetness.

Ghee: Ghee is a very important ingredient. It adds richness and helps bind the laddoos.

PrintKodo Millet LaddooKodo millet Laddoo is rich in antioxidants and vitamins. It is easy to digest and perfect snack for your kids.Course DessertCuisine IndianKeyword kodo millet laddooPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesAuthor PujaEquipment Kadai * Spatula * Knife * Chopping Board * Strainer * Parat Ingredients 1 cup Kodo Millet varagu * 1/2 cup Peanut * 2 nos Cardamom * 1 cup Powdered Jaggery * 1/2 cup Ghee + 1 tsp to roast cashew * 10-15 nos Cashews broken and chopped Instructions* Rinse the millet in cold water until the water runs clear to remove any dust or grit. * Transfer the kodo millet in the strainer, draining excess water. * Keep the strainer in a bowl and let it sit for some time so that the water drains completely. * Now roast the kodo millet in a dry pan on low flame for about 5 minutes, stirring often until it turns a shade darker and releases a mild, nutty aroma. * Now in the same pan add peanut and dry roast on low flame. Let it cool down. * Now add kodo millet, peanut and cardamom in a mixer grinder jar and grind to a fine powder. * Now add powdered jaggery. * Add some chopped cashew (roasted in ghee). Mix well. * Add ghee to it. Mix well so that everything is well combined. * Now start preparing laddu using your hand. * So the healthy and delicious kodo millet laddu is ready to serve. Frequently Asked Questions About Kodo Millet Laddu:Can I use another type of millet for this recipe?Yes, you can use other types of millet like ragi or foxtail millet, but the flavor and texture may vary slightly.

Can I make these laddoos without jaggery?You can substitute jaggery with dates or honey, but the taste and texture will change.

Can I make these laddoos vegan?Yes! You can substitute ghee with coconut oil to make the laddoos vegan. The flavor will be slightly different, but still delicious.

Can I add other ingredients to these laddoos?Absolutely! You can add dried fruits like raisins or chopped dates for extra sweetness. You can even sprinkle in some chia seeds or flaxseeds for added fiber and nutrition.

My laddoo mixture is too dry and not binding properly. What can I do?If the mixture is too dry, you can add a little more warm ghee or coconut oil to help bind the laddoos together. Mix well and try shaping them again.

Are these laddoos suitable for diabetics?While these laddoos are healthier than those made with refined sugar, jaggery still affects blood sugar levels. If you have diabetes, it’s best to consume these in moderation and consult with your doctor.

Can I roast the millet and peanuts ahead of time?Yes, you can roast the millet and peanuts in advance and store them in an airtight container. This can save you time when you’re ready to make the laddoos.

What should I do if my kids don’t like the taste of millet?You can try mixing in a small amount of roasted oats or even a little cocoa powder to change the flavor slightly. Sometimes, introducing a new taste in small amounts can help kids get used to it.

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I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Little Millet Pongal Little Millet Pongal is a special and tasty South Indian Recipe. This recipe is made from a unique grain called ‘little millet,’ also called samai. It’s like a flavorful and healthy twist on regular rice pongal. Check out this recipe Little Millet Upma (Samai Upma) Little Millet Upma is a quick and nutritious breakfast or dinner option, prepared with minimal ingredients and ready in under 30 minutes. Check out this recipe Ragi Ladoo Ragi Ladoo Recipe or Nachni Ladoo recipe is delicious, healthy and nutritious Ladoo. Ragi Ladoo is a great snack recipe for toddlers, kids, and women. Check out this recipe Ragi Paniyaram Recipe Ragi Paniyaram is a combination of ragi flour and leftover Idli dosa batter, seasoned with onions, green chillies and coriander leaves. Check out this recipeIf you liked this Kodo Millet Laddu and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Being a food blogger is a something I love, but it’s also physically demanding.

From standing in the kitchen for hours perfecting recipes to setting up the perfect shot for photos and videos, it’s a full-body workout.

And once the cooking is done, the work isn’t over—I spend countless hours sitting at my workstation, editing photos, writing blog posts, and creating content.

All of that takes a toll on my body.

That’s why having an ergonomic chair was a must for me.

Comfort and proper support is non-negotiable when it comes to staying productive and avoiding those dreaded backaches.

But let me be real—while comfort is key, aesthetics matter too. I wanted something that could go well with my home office setup.

My workspace should feel inspiring, and a stylish chair that fits the vibe makes a huge difference.

That is where I started searching for a good office chair.

And I came across this Astride Ergofit Ergonomic chair.

The ASTRIDE Ergofit Ergonomic Adjustable Chair not only offers the support I need but also adds a touch of elegance to my creative space, making those long hours at the desk a little more enjoyable.

The ASTRIDE Ergofit Ergonomic Adjustable Chair promises to offer both comfort and style with its modern design and adjustable features.

In this review, I’ll dive deep into the chair’s features, benefits, and my overall feedback as a work at home blogger, to help you decide if this is the right chair for you.

Astride Ergofit Ergonomic Office Chair Review – Key Features1. Ergonomic Design: The ASTRIDE Ergofit chair is designed with ergonomics in mind. It features a contoured backrest that supports the natural curve of your spine, which is essential for reducing strain during long periods of sitting. 2. Adjustable Lumbar Support: One of the standout features of this chair is its adjustable lumbar support. It allows you to customize the support level according to your needs, ensuring that your lower back remains well-supported. 3. Multi-Directional Armrests: The chair comes with 4D adjustable armrests, allowing users to adjust the height, depth, width, and angle. This flexibility helps in reducing strain on the shoulders and arms. 4. Breathable Mesh Back: The backrest is made from a breathable mesh material, which promotes airflow and keeps you cool even during long working sessions. 5. Tilt Mechanism with Locking System: The tilt mechanism is another notable feature, allowing the chair to recline at various angles. The locking system ensures that you can secure the chair in your preferred position, providing both relaxation and support. 6. Sturdy Base and Casters: The chair is built with a sturdy base that supports up to 120 kg. The casters are smooth and glide effortlessly on different floor types, making it easy to move around.

ASTRIDE Ergofit Ergonomic Adjustable Chair Benefits1. Enhanced Comfort: The chair’s ergonomic design significantly enhances comfort, reducing the risk of developing back pain or other discomforts associated with prolonged sitting. 2. Customizable Support: With its adjustable lumbar support and multi-directional armrests, users can customize the chair to fit their specific needs, which is a major plus for maintaining proper posture. 3. Durability: The materials used, such as the breathable mesh and robust base, contribute to the chair’s longevity. This makes it a solid investment for those seeking a durable office chair. 4. Aesthetics: The chair’s sleek, modern design can complement any office or home workspace. It’s available in a stylish grey and white color scheme that adds a touch of elegance to your setup. 5. Versatility: Whether you’re working, gaming, or just relaxing, the tilt mechanism and adjustable features make this chair versatile for various activities.

My genuine opinionI found this chair extremely comfortable for my use.

The lumbar support is very good, and particularly good for anybody who experience back pain.

The breathable mesh back is another positive, as it helps keep me cool during long hours of use.

The assembly process can be a bit challenging, but should be manageable if you pay careful attention to the instructions.

The chair’s cushioning could have been a little firmer, especially if you prefer a more supportive seat. I found it ok for my requirements.

Pros and ConsPros:

Excellent ergonomic design that supports good posture
Highly adjustable features for a personalized fit
Breathable mesh back for comfort during extended use
Sturdy construction and durable materials
Modern and stylish design
Very affordable and the most cost effective in comparison to a lot of other brands selling a similar chair

Cons:

Assembly can be time-consuming and challenging
Seat cushioning might be too soft for some users

Final VerdictThe ASTRIDE Ergofit Ergonomic Adjustable Chair is an excellent choice for anyone looking for a high-quality ergonomic chair that doesn’t compromise on style.

Its adjustability makes it suitable for a wide range of users, and the breathable mesh back ensures comfort even during long work hours.

Other than the time you need to spend on installing the chair, the benefits it offers in terms of support and durability make it a worthwhile investment.

If you’re looking for a chair that provides superior ergonomic support and complements your workspace’s aesthetics, the ASTRIDE Ergofit is definitely worth considering.

You can check it out on Amazon here!

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Thenga Manga Pattani Sundal Recipe also known as White Peas Sundal or Navratri Special Sundal Recipe is a famous snack from the beaches of Chennai. Probably that is why it is also called a beach sundal.

This coconutty, tangy, and salty treat is a delicious snack that I can enjoy at any time of the day. (step-by-step-recipe-photo-video)

About Thenga Manga Pattani Sundal Recipe:Thenga Manga Pattani Sundal is a traditional South Indian snack often enjoyed during festivals, particularly during Navratri.

It’s known as a Navratri special sundal recipe because it is commonly offered to dolls during Navratri in many South Indian homes, especially in Tamil Nadu, where the practice of setting up ‘Golu’ or ‘Kolu’ displays of dolls on tiered steps is a prominent tradition.

This dish is made with white peas (vatana), grated coconut, and raw mango, giving it a unique blend of flavors.

The beauty of this beach sundal is in its simplicity and the burst of flavors it offers. The peas provide a good source of protein, the coconut adds a rich texture, and the raw mango gives it a refreshing tanginess.

This recipe is good for those busy days when you are craving some snacks but do not want to spend much time but at the same time want something tasty and healthy for your family.

This Healthy Pattani Sundal Snack is quick to prepare and needs only a few ingredients, making it a perfect snack or side dish.

The coconut and mango mix makes it delicious and full of nutrients, making it a good choice for both kids and adults.

You might want to check out my Kala Chana Sundal here.

Serving Suggestion:Serve Thenga Manga Pattani Sundal as a healthy snack in the evening.

It can also be a great side dish with lunch or dinner.

Pack it in your kids’ lunchbox or snack box for a nutritious and tasty treat.

Storage Suggestion:This White pea Sundal can be refrigerated in an airtight container.

It stays fresh for up to 2 days. Before serving, you can slightly warm it or leave it outside for 30 minutes and then consume it.

Pro Tips for Beach Sundal:Soak the Peas: Soak the white peas overnight or for at least 8 hours. This makes them cook faster and easier to digest.

Cooked Peas: Cook the peas until they are soft but not mushy. They should keep their shape.

Fresh Ingredients: Use fresh coconut and mango for the best taste.

Why You Should Make This Recipe:Perfect for busy days.

Packed with protein and vitamins.

Kid-Friendly

Best Snack recipe for mid-day craving

A quick, tangy, and nutritious snack

Looking for some more recipes like this:Carrot Koshimbir Recipe

Corn Pomegranate Kosambir

Raw Mango Corn Chaat

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Thenga Manga Pattani Sundal Recipe.

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Basic Ingredients Used to Make this White Peas Sundal:White Peas (Vatana): Provides protein and makes the dish filling. You can substitute it with chickpeas if you prefer.

Vegetable Oil: Used for tempering.

Mustard Seeds: This recipe calls for mustard seeds, it gives a nice flavor to it but in case you don’t have mustard seeds you can add little cumin seeds.

Green Chilies: I have used green chili, which gives a nice taste when the pieces of chili come into your mouth.

Asafoetida: Helps in digestion and adds a unique flavor.

Curry Leaves: Adds aroma and flavor.

Grated Coconut: Adds richness and texture. And it’s an essential ingredient in this recipe.

Raw Green Mango: Adds tanginess and freshness. If not available, you can use a little lemon juice for tanginess.

Salt: Enhances the overall flavor.

PrintWhite Peas SundalWhite Peas Sundal, also known as Thenga Manga Pattani Sundal, is a famous snack from the beaches of Chennai. This coconutty, tangy, and salty treat is a delicious snack that I can enjoy at any time of the day.Course SnacksCuisine IndianKeyword Thenga Manga Pattani Sundal RecipePrep Time 15 minutes minutesCook Time 10 minutes minutesTotal Time 10 hours hours 25 minutes minutesCalories 352kcalAuthor PujaEquipment Pressure Cooker * Kadai * Cooking Tools * Mixing Bowl * Coconut Scraper * Electric Coconut Scraper Ingredients 1 cup dry white peas also called vatana peas * 1 tbsp vegetable oil * 1/2 tsp mustard seeds * 1-2 green chilies chopped * asafoetida a pinch * curry leaves few * 1/2 coconut grated * 1/2 cup raw green mango chopped * Salt to taste Instructions* Soak the dry white peas in water overnight or for at least 8 hours. * Drain the soaked peas and pressure cook for 3-4 whistle in fresh water along with little salt until they are soft but not mushy. This can take about 15-20 minutes. Once cooked, drain the water and set the peas aside. * Heat vegetable oil in a pan over medium heat. * Add mustard seeds and let them splutter. * Add curry leaves, saute. * Now add green chilies and asafoetida. Saute until the chilies are slightly fried. * Now add the cooked peas to the pan and mix well. * Add chopped raw green mango, grated coconut and salt . Stir everything together so the flavors combine well. * Transfer the Thenga Manga Pattani Sundal to a serving bowl. It can be served warm or at room temperature. NotesPreparation Time: The 10-minute preparation time mentioned in this recipe refers to the time needed to assemble and cook the sundal after the peas are already soaked and cooked. To achieve this quick preparation time, please follow the steps below for soaking and cooking the peas in advance:Soaking the Peas: Soak 1 cup of dried white peas in enough water for 6-8 hours or overnight.Cooking the Peas: After soaking, drain and rinse the peas. Pressure cook them with enough water and a pinch of salt for about 20-25 minutes or until they are soft but not mushy.Storing Cooked Peas: You can cook the peas in advance and store them in the refrigerator for up to 3 days. This will make the final preparation of the sundal quick and easy.NutritionCalories: 352kcal | Carbohydrates: 58g | Protein: 13g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 164mg | Potassium: 875mg | Fiber: 16g | Sugar: 14g | Vitamin A: 898IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 3mgFrequently Asked Questions About this Recipe:What is Thenga Manga Pattani Sundal?Thenga Manga Pattani Sundal is a traditional South Indian snack made from dried peas (pattani), grated coconut (thenga), and raw mango (manga). It is a popular street food in Tamil Nadu, especially during festivals and beach outings.

What type of mango should I use?Use raw mango for this recipe. The sourness of the raw mango adds a tangy flavor that complements the other ingredients.

Can I skip the mango if I don’t have any?While the raw mango adds a tangy flavor, you can skip it if unavailable. You can add a bit of lemon juice as a substitute for the tanginess.

How do I store Thenga Manga Pattani Sundal?Thenga Manga Pattani Sundal is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Is Thenga Manga Pattani Sundal healthy?Yes, this dish is quite healthy. It is high in protein and fiber from the peas, and the coconut and mango add vitamins and minerals. It is also low in fat and can be a nutritious snack.

Is Thenga Manga Pattani Sundal vegan and gluten-free?Yes, Thenga Manga Pattani Sundal is naturally vegan and gluten-free, making it a great snack option for people with dietary restrictions.

What occasions is Thenga Manga Pattani Sundal typically prepared for?Thenga Manga Pattani Sundal is commonly prepared during festivals, especially during Navratri, as a prasadam (offering) to the deities. It is also a popular snack during beach outings and picnics in Tamil Nadu.

Can I prepare Thenga Manga Pattani Sundal in advance for a party?Yes, you can prepare the sundal a few hours in advance. However, for the best flavor and texture, add the grated coconut and raw mango just before serving to keep them fresh and crunchy.

Can I use desiccated coconut instead of fresh coconut?While fresh coconut is preferred for its taste and texture, you can use desiccated coconut in a pinch. Rehydrate the desiccated coconut in a little warm water before using it.

What can I serve with Thenga Manga Pattani Sundal?Thenga Manga Pattani Sundal can be enjoyed on its own as a snack or served as a side dish with rice, sambar, or rasam. It also goes well with buttermilk or a simple cucumber raita, when you want to have something light.

Is it possible to use canned peas for this recipe?Yes, you can use canned peas if you’re short on time. Just make sure to rinse them thoroughly to remove any excess salt and add them directly to the tempering mixture.

How do I prevent the peas from becoming mushy?To prevent the peas from becoming mushy, do not overcook them. Soak them well and cook just until tender. If using a pressure cooker, 3-4 whistles should be enough.

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Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Kerala Beetroot Thoran Recipe Beetroot Thoran is a Kerala side dish made with finely chopped beetroot and with lots of grated coconut. The addition of coconut oil in this recipe gives this dish an amazing taste. Check out this recipe Mathanga Thoran – Pumpkin Stir Fry Check out this recipe Chena Thoran Recipe – Yam Coconut Stir Fry Recipe Chena Thoran Recipe is a tasty side dish from Kerala stirred fry with coconut. Chena Thoran goes really well along with rice and sambhar. Check out this recipe Carrot Beans Thoran Recipe – Carrot Beans Stir Fry Recipe Check out this recipe Jack Fruit Seeds Stir Fry Recipe Check out this recipe Red Spinach Stir Fry Check out this recipeIf you liked this White Peas Sundal and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking

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Aval Nanachathu Recipe also known as sweet poha or aval sharkara, is a 10-minute healthy and tasty South Indian breakfast or snack recipe made with simple ingredients like poha, coconut, and jaggery.

I slightly twist it by seasoning and flavoring it with ghee, nuts, and cardamom powder, hope you like it. (step-by-step-recipe-video)

About Aval Nanachathu Recipe:This recipe for Aval Nanachathu is a quick, easy, and perfect recipe for those busy or lazy mornings. It is not just a simple recipe; in fact, it is a healthy recipe for everyone.

Aval Nanachathu or Aval Sharkara is a traditional South Indian snack or breakfast recipe that has been cherished for generations. Originating from Kerala, this dish is often made during festivals and special occasions.

Combining poha, coconut, and jaggery brings a sweet and flavorful treat everyone loves.

I love the simplicity of this recipe. Since I am from Bihar and being a Bihari, we use poha in many different ways, but this new way of making poha, is something I had for the first time when I got married in South India. Yep, that’s a long story—maybe I will explain that sometime later.

For now, I love making Sweet Aval with Jaggery for my own family, and my daughter enjoys it just as much as I do.

So if you like this sweet poha recipe then don’t forget to tell us how you liked it.

Serving Suggestion:Aval Nanachathu or aval sharkara can be enjoyed as a snack at any time of the day. It’s perfect for breakfast or as an evening snack with tea, or even as a light dessert after meals. You can pack it in your kids’ lunch boxes or carry it to work for a quick energy boost.

Storage Suggestion:Aval Nanachathu tastes best only when it is fresh. Though it doesn’t spoil 1-2 days it’s better to finish as soon as possible.

Pro Tips for Sweet Poha Recipe:Use fresh, soft, and thin poha for the best results.

Adjust the amount of jaggery according to your taste preference.

Toast the sesame seeds lightly to enhance their flavor.

Do not throw the water off the coconut, instead save the water and use it while making poha if you feel the poha is too dry for you, drink the rest of the water.

Why You Should Make this Aval Sharkara:Quick and Easy: Takes only about 20 minutes to prepare this easy recipe.

Nutritious: Packed with the goodness of poha, coconut, and jaggery.

Kid-Friendly: A sweet treat that kids will love.

Versatile: This Can be enjoyed at any time of the day.

Looking for Some More Healthy Breakfast Recipes:Assuming that, since you are reading this post of sweet poha recipe, you are looking for breakfast recipes, you might want to check out some of the breakfast recipes listed below.

Rice Idli Recipe

Uthappam Recipe

Kerala Appam Recipe

Quick Gothambu Puttu

Kerala Rice Puttu

Subscribe for More Deliciousness!I hope you liked this Kerala-style Aval Nanachathu Recipe and are excited to try delicious and easy snack recipes from Kerala.

To make sure you’re the first to get these recipes, subscribe to my email list. You’ll receive updates and new recipes delivered straight to your inbox.

It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!

Basic Ingredients Used to Make Sweet Aval with Jaggery:Poha: Poha is the key ingredient, prefer using thin poha only for this recipe.

Coconut: Adds a rich texture and flavor, without coconut this recipe is incomplete.

Jaggery: This recipe calls for jaggery so make sure to use jaggery instead of sugar.

Nuts & seeds: Nuts and seeds add crunch and chewiness and seeds give a nutty flavor and are rich in nutrients. You can use any nuts and seeds for this aval sharkara recipe or you can skip also.

Cardamom: Cardamom brings a nice aromatic flavor to the recipe.

PrintAval Nanachathu Recipe15 Minutes Aval Nanachathu Recipe or sweet poha, is a tasty South Indian snack recipe made with simple ingredients like poha, coconut, and jaggery. I have given it a slight twist by seasoning and flavoring it with ghee, nuts, and cardamom powder.Course Breakfast, SnacksCuisine IndianKeyword Aval Nanachathu RecipePrep Time 15 minutes minutesTotal Time 15 minutes minutesAuthor PujaEquipment Mixing Bowl * Electric Coconut scrapper * Grater * Knives Ingredients 4 cups Thin Poha * 1/2 Coconut grated * 1 cup Jaggery grated * 10-12 Cashew nuts * 1 tbsp Golden raisins * 1 tbsp Black raisins * 1 tbsp Sesame seeds * 2-3 Cardamom powdered * 1 tbsp Ghee * Coconut water as needed Instructions* Heat ghee in a kadai (pan). Add the cashew nuts and roast until they turn golden. Then, add the raisins and roast until they become plump. Take them out and set aside on a plate. * Add sesame seeds to the kadai and roast them lightly. Set aside. Save any extra ghee in the kadai, as you can add it while mixing the poha. * In a mixing bowl, add grated coconut, grated jaggery, and poha. Mix everything well. * If the poha mixture feels too dry, add a little coconut water to moisten it. * Add the roasted nuts, raisins, sesame seeds and cardamom powder to the poha mixture along with any leftover ghee. Mix everything thoroughly. * Serve immediately. * Aval Nanachattu can also be served with banana and milk for an added touch. Frequently Asked Questions:Can I use red poha instead of white poha?Yes, red poha can be used. It adds a slightly different texture and is more nutritious.

What type of poha should I use?Thin poha works best for Aval Nanachattu as it absorbs the flavors well and has a light, fluffy texture. However, you can also use thick poha if that’s what you have on hand. Just make sure to add water properly while mixing so that it is not that hard to eat.

Can I skip the ghee for a vegan version?Yes, you can skip the ghee to make this recipe vegan. You can roast the nuts and raisins in a little coconut oil or simply use them raw if you prefer.

What can I serve with Aval Nanachattu?Aval Nanachattu can be enjoyed on its own or served with banana and milk for a more filling snack. It’s also great with a cup of tea or coffee.

Is Aval Nanachattu a healthy snack?Yes, Aval Nanachattu is a healthy snack. It is made with poha, which is a good source of carbohydrates, coconut for healthy fats, and jaggery, which is rich in iron and minerals. The addition of nuts and raisins provides additional nutrients.

Can I use sugar instead of jaggery?While jaggery gives a rich and authentic flavor to Aval Nanachattu, you can use brown sugar or regular sugar if you prefer. Keep in mind that the flavor will be slightly different.

Can I use desiccated coconut instead of fresh coconut?I would recommend using only fresh coconut, but in case you don’t have you can dry using desiccated coconut.

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Buy on Amazon   You Might Also Want to Try: Healthy Kala Chana Sundal Recipe Sundals are healthy snacks recipe, you can have any time of the day. This can also be served as an instant breakfast along with a glass of milk and can also be served as a side dish along with your meals too.

Check out this recipe Makhana Dry Fruits Namkeen Snack Recipe Makhana Dry Fruits Namkeen Snack Recipe also known as fox nuts and lotus seeds is a healthy snack recipe that can be consumed on fasting during Navratri. Check out this recipe Sweet Caramel Poha Recipe Sweet Caramel Poha recipe is very addictive and can be had as an evening tea time snack, after school snack, or, even at times when you are craving for a sweet bite. Check out this recipe Kanda Poha Recipe Kanda Poha is a traditional Maharashtrian breakfast or snack recipe made with beaten rice. Check out this recipe Pazham Pori Make this easy pazham pori recipe and enjoy a tasty snack from Kerala any time of day. These sweet banana fritters can be eaten for breakfast, as an evening snack, or even for dessert. Check out this recipeIf you liked this Sweet Aval with Jaggery and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This 30-minute Indian Crispy Okra recipe, also known as Kurkuri Bhindi or Okra fry, is a delicious crispy Indian snack or side dish that’s perfect for a Monsoon or Tea time snack.

This recipe is easy to follow and ensures you get deliciously crunchy okra every time, which everyone will love.(step-by-step-recipe-photo-video)

About Crispy Okra Recipe:Kurkuri Bhindi, or Crispy Okra, is a popular Indian recipe, especially enjoyed during the monsoon season. This dish has a special place in my heart as it reminds me of my childhood when my mother used to make it for us on rainy days.

The crispy texture and tangy flavor make it impossible to stop at just one plate. This recipe is quick, simple, and loved by both kids and adults.

Okra, also known as bhindi in India, is not only tasty but also nutritious. It’s packed with vitamins A and C and is a good source of dietary fiber. This makes it a great choice for a healthy snack or side dish.

Though the origins of crispy okra chips or Kurkuri Bhindi can be traced back to North India, where it’s commonly served as a side dish along with meals, if you ask me, I first saw my mom making this at home, so for me, the origin of the recipe was my home itself.

Generally, in Bihar, we make pakoras with almost all vegetables, and bhindi or okra is one of those vegetables we use to make pakoras.

The combination of spices used in this recipe gives it a unique flavor that’s tangy, spicy, and savory. The addition of besan (gram flour) and cornflour helps in making the okra super crispy, which is essential for this dish.

One of my favorite memories is watching my mother frying the okra while we, as kids, eagerly waited to grab a handful of the crispy, crunchy bhindi.

The kitchen would be filled with the aroma of spices and the sizzle of frying okra, making our mouths water.

The only difference in my recipe is that my mom would add rice flour instead of corn flour.

But today, I thought of using cornflour. So, it’s your choice—you can make it with whatever you have on hand, or you can skip these two altogether and use only besan.

Now, I continue this tradition with my family, and it’s always a joy to see my daughter’s face light up when she sees Kurkuri Bhindi on the table. It was actually on her demand that I made this recipe today.

She had this okra fried once we bought it from the store, and she liked it so much that she kept asking me when I would make it at home.

So I asked my mom about the recipe, and that is how I made okra fry for the first time.

Some of the crispy okra we had just like that, and some I saved to serve with dal and rice. This is what my mom used to do. Smart, right?

So now it’s your turn, do try this recipe and let me know how it turned out for you.

Serving Suggestion:Serve Kurkuri Bhindi hot as a side dish with your main meal.

It pairs well with dal (lentil soup) and rice.

You can also enjoy it as a standalone snack with a cup of hot chai (tea) or coffee.

Storage Suggestion:Prefer making it in small quantities and enjoying it when it is freshly made.

But in case there are any leftovers you can store them in an airtight container.

It can be kept at room temperature for up to a day.

Pro Tips for Kurkuri Bhi:Ensure the okra is completely dry before coating it with spices to prevent it from becoming slimy.

Cut the okra into uniform thin strips for even frying.

Fry the okra in small batches to maintain the oil temperature and ensure they cook evenly.

Use a slotted spoon to remove excess oil from the fried okra.

Lastly, do not remove the seeds from the okra. Some people do that, but I avoid wasting the seeds. Besides, it’s a tedious task to remove the seeds from each piece of okra.

Why You Should Make this Indian Style Crispy Okra:Kids love this snack because of its crispy texture and tangy flavor.

Okra is packed with essential vitamins and fiber.

Can be served as a snack or a side dish with meals.

Best for this Monsoon season and tea time snack.

Looking for Some More Recipes Like this:Stuffed Mirchi Bhajji Recipe

Babycorn Pakoda Recipe

Onion Pakoda Recipe

Aloo Bonda Recipe

In case you love sweet snacks more, then you can check out my Wheat flout pazham pori and Kerala Style Pazham Pori

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Basic Ingredients Used to Make Kurkuri Bhindi:Bhindi (Okra): Bhindi or Okra is the key ingredient, always pick fresh and tender okra for the best results.

Turmeric Powder: Adds a Vibrant color.

Chilli Powder: Gives a spicy kick to the dish.

Amchur Powder & Chaat Masala: Adds a tangy (chatpata) flavor to the dish.

Coriander Powder: Adds a fresh, slightly citrusy flavor.

Salt: A very important ingredient.

Cornflour (optional): Helps in making the okra extra crispy. You can use rice flour instead of cornflour for a different kind of crispiness.

Besan (Gram Flour): Binds the spices to the okra and adds to the crispiness.

Asafoetida (Hing): Adds a unique flavor and aids in digestion.

Cooking Oil: For frying the okra.

PrintCourse SnacksCuisine IndianKeyword crispy okraPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesCalories 465kcalAuthor PujaEquipment Frying Pan * slotted spoon * Knives * Cutting Pad * Mixing Bowl * Serving Plate Ingredients 500 gm Okra bhindi * 1 tsp Turmeric Powder * 1 tsp Chilli Powder * 1 tsp Amchur Powder Dry Mango Powder * 1 tsp Chaat Masala Powder * 1 tsp Coriander Powder * Salt to taste * 1 tbsp Cornflour optional * ½ cup Besan Gram Flour * Asafoetida a pinch * Cooking Oil to fry Instructions* Wash the bhindi (okra) thoroughly and dry them completely. Trim the ends and cut them lengthwise into thin strips. * In a mixing bowl, add okra, turmeric powder, chilli powder, amchur powder, chaat masala powder, salt, coriander powder, and asafoetida. Mix well. * Let it rest for 6-7 minutes. * Then add cornflour and besan and mix well. * Heat the cooking oil in a pan over medium heat. * Fry the coated bhindi strips in batches until they are crispy and golden brown. * Remove the fried bhindi from the oil and drain on paper towels to remove excess oil. * Serve the crispy bhindi hot as a side dish or a snack. * Enjoy your delicious Indian Style Crispy Bhindi during this monsoon. NutritionCalories: 465kcal | Carbohydrates: 86g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 109mg | Potassium: 2097mg | Fiber: 24g | Sugar: 15g | Vitamin A: 4203IU | Vitamin C: 116mg | Calcium: 449mg | Iron: 7mgFrequently Asked Questions About this Recipe:Can I use frozen okra for this recipe?It’s best to use fresh okra as frozen okra can be too watery and won’t get as crispy as made with fresh okra.

Can I bake the okra instead of frying it?Yes, you can bake the coated okra or you can air fry them.

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Buy on Amazon You Might Also Want to Try: Paneer Pakoda Recipe Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. Check out this recipe Stuffed Aloo Bread Pakora Recipe Stuffed Aloo Bread Pakora is a very commonly found street food in North India. Stuffed aloo bread pakora can be served along with green coriander chutney and tomato sauce. Check out this recipe Garlic Bread Pakora Garlic Bread Pakora is an extremely popular Indian tea-time snack and breakfast recipe that is quite simple to prepare. Check out this recipe Aloo Samosa – How to Make Samosa Recipe This weeks recipe is about how to make samosa, a famous Street Snack recipe made of potato stuffing. Check out this recipeIf you liked this Kurkuri Bhindi Recipe or Crispy Okra Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This 30 Minutes Masala Dal recipe is an Authentic tasty Indian Spiced Lentils made with toovar dal or toor dal(pigeon pea lentils) and cooked with spices, tomatoes, onions, and garlic. It is a very flavorful and comforting dish.

You can enjoy this Rajasthani dal with rice or roti. This dish is easy to make and perfect for any meal. (Step-by step-recipe-photo-video)

About Masala Dal Recipe:I first tasted this wonderful Masala Toor Dal when my husband made it for me. I was having a bad day because I was not feeling well. I was too tired to cook, and my husband, who often cooks and is very good at it, decided to make something comforting for me.

He asked me what I wanted him to make, and I said simple dal chawal because asking for too many things felt like too much.

As I lay in bed, I could hear him chopping and cooking in the kitchen. The lovely smells of spices filled the air and slowly made me feel better. When he finally brought a hot bowl of dal and plain rice to me, the rich smell and the look of the dish made me so happy.

And the best part of this Masala Dal is that you won’t need any other side dishes. You can just roast a couple of urad papad and some mango ginger achar. But frankly speaking, you won’t even need those. You can drink this dal as a soup also.

The taste was so good that you would only understand when you try it yourself. The dal was perfectly spiced, with flavors that were both comforting and refreshing. I loved it immediately.

I was curious about this tasty dish, so I asked him where he learned to make it. Smiling, he told me a story from when he lived with a friend from Rajasthan. His friend often made this dal, and it quickly became one of my husband’s favorites.

He learned the recipe from his friend and named it “Rajasthani Dal” because of his friend.

That day, the dal not only made me feel better but also made me feel loved and cared for. It was more than just food; it was a kind gesture, a comforting reminder of home, and a beautiful story of friendship.

Now, this Rajasthani-inspired Masala Toovar Dal is a favorite dish in our home. We often make and enjoy it together.

Let me share this special easy dal recipe with you, so you can also feel the warmth and comfort of this recipe.

Serving Suggestion:Serve this delicious Masala Toovar Dal hot with steamed rice or roti. It’s perfect for a comforting meal and can be enjoyed for lunch or dinner. Add a side of pickle or yogurt for extra flavor.

Storage Suggestion:Store any leftover Masala Dal in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a little water if it has thickened, and serve.

Pro Tips for Masala Toor Dal:Soak the Dal: Soak the toovar dal for 30 minutes before cooking to reduce the cooking time.

Adjust Spices: You can adjust the amount of chili powder and green chilies to make the dal as spicy or mild as you like.

Use Fresh Ingredients: Fresh tomatoes, ginger, and garlic enhance the flavor of the dal.

Consistency: Adjust the water to get your desired consistency. Some like their dal thicker, while others prefer it more soupy.

Why You Should Make This Recipe:This Masala Dal is not only delicious but also nutritious. It’s packed with protein from the lentils and vitamins from the fresh vegetables.

It’s an easy and quick recipe, perfect for busy days when you need a healthy meal.

Plus, it’s a versatile dish that can be enjoyed with rice or roti, making it a staple in many households.

Cooking this dal also brings a taste of Indian cuisine into your kitchen, allowing you to enjoy a flavorful and comforting meal.

Looking for Some More Recipes Like this:Quick Masoor Dal Recipe

Easy Toor Dal Parippu Recipe

Cholar Dal Recipe

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Spring Onion Dal Recipe

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Basic Ingredients Used to Make this Recipe:Toovar Dal: Toovar dal is the main ingredient and provides the base for the dish. It is rich in protein and fiber, making the dal nutritious.

Onions: Onions add sweetness and depth of flavor to the dal. They are essential for creating a rich base.

Tomatoes: Tomatoes bring a slight tanginess, balancing the spices in the dal.

Ginger-garlic: Ginger-Garlic is the key ingredient, that keeps this dal unique from others. Try using fresh garlic for a more intense flavor.

Coriander Leaves: Fresh coriander leaves add a bright, fresh finish to the dal.

Spices: I have used minimal spices like turmeric powder, garam masala powder, red chili powder

Green Chilies: Green chilies add freshness and a different kind of heat compared to red chili powder.

Mustard Seeds & Cumin Seeds: In this dal, we use mustard seeds and cumin seeds. the combination of these two ingredients takes dal to the next level.

Other: Oil, salt, and water.

If you have any more questions about this Recipe do mail me at puja@thetastesofindia.com. Also, follow me on Instagram, Facebook, Pinterest, YouTube and Twitter.

PrintCourse Main CourseCuisine IndianKeyword Masala Dal RecipePrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesCalories 1.14kcalAuthor PujaEquipment Pressure Cooker * Kadai * Cooking tool Ingredients 1 cup toovar dal * 3 onion thinly sliced * 2 tomato * 3 green chilli * 1 inch ginger * 10-15 garlic cloves * 1 tsp turmeric powder * 1/3 tsp garam masala powder * 1/2 tsp red chilli powder * 1/3 tsp mustard seeds * 1 tsp cumin seeds jeera * coriander leaves handful * salt to taste * 3 tbsp oil * water as needed Instructions Add toovar dal and water in a pressure cooker and cook until done. * Now heat oil in a kadai, add mustard seeds. * When the seeds starts spluttering add cumin seeds. * Now add onion and fry until golden brown. * Then add ginger-garlic paste and green chilli, saute until the raw smell goes. * Then add chopped tomato and salt. Cook until translucent. * Then add turmeric powder, garam masala powder and garam masala powder. * Cook until the raw smell of masala goes off. * Now add cooked dal and water as needed. Mix well. * Add lots of chopped coriander leaves. Mix. * Your Masala dal is ready to serve. * Serve hot with plain rice or roti. NutritionCalories: 1.14kcal | Carbohydrates: 152g | Protein: 41g | Fat: 46g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Sodium: 622mg | Potassium: 1.327mg | Fiber: 39g | Sugar: 30g | Vitamin A: 2.381IU | Vitamin C: 85mg | Calcium: 264mg | Iron: 9mgFrequently Asked Questions About Masala Toovar Dal:Is it necessary to soak the dal before cooking?*Soaking the dal for about 30 minutes before cooking helps reduce the cooking time and ensures the dal cooks evenly. However, if you’re short on time, you can skip soaking and cook the dal for a few extra whistles in the pressure cooker itself.

Can I make this dal without a pressure cooker?Yes, you can cook the dal in a regular pot. It will take longer to cook, so be sure to add enough water and cook on medium heat until the dal is soft.

How do I store leftover Masala Dal?Store any leftover Masala Dal in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a little water if it has thickened.

Is this dal suitable for vegans?Yes, this Masala Dal recipe is vegan as it uses plant-based ingredients and oil for cooking. Just make sure to use vegetable oil or ghee alternatives.

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Buy on Amazon You Might Also Want to Check out: Manglore Cucumber Sambar This recipe is for Mangalore Style Southe Sambar, a delicious dish made with Mangalore cucumber. It combines fresh spices and coconut to bring a unique flavor. Perfect for anyone looking to try a new variety of sambar, this recipe is both tasty and easy to make. Check out this recipe Instant South Indian Sambar Recipe for Masala Dosa Instant South Indian Sambar Recipe for Masala Dosa is a mildly spicy recipe from South India. Sambar is a combination of lentil, vegetables, tamarind juice and some mild spices. Check out this recipe Restaurant Style Dal Makhani Recipe Dal Makhani Recipe is a flavorful creamy dal recipe popular in North. Dal Makhni goes really well along with naan, paratha, roti or jeera rice. Check out this recipe Odia Dalma Recipe Dalma is a traditional and healthy dish from the Indian state of Odisha. Dalma is a combination of mixed vegetables and lentils tempered with panch phoran masala and garnished with coconut and coriander leaves. Check out this recipeIf you liked this Masala Dal Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Stuffed Mirchi Bhajji Recipe, also known as Stuffed Menasinakai Bajji or Milagai Bajji, is a perfect spicy Monsoon snack or evening snack, especially when paired with a cup of tea.

These yummy fritters are made using green bullhorn chilies, and filled with a tasty mix of boiled mashed potatoes and spices. Although they are often enjoyed as a snack, they can also be served as a side dish or appetizer with a main meal. (Step-by-step-recipe-photo-video)

About Stuffed Mirchi Bhajji Recipe:My first experience with stuffed mirchi Bajji happened during a small get-together in Bangalore. When the hosts brought out a plate of these Bhajiyas, I initially thought they were the usual plain mirchi Bajjis I used to have.

But, to my surprise, they were stuffed with a delicious potato filling!

I had never imagined that Mirchi Bajjis could have a stuffing. The first bite was magical – the crispy outside and the spicy, flavorful stuffing made it unforgettable.

Since then, these stuffed Mirchi Bajjis have become a favorite in my home, especially on cool evenings or when guests are over.

Stuffed Mirchi Bajji is a popular street food in many parts of India. These are often sold by vendors on busy streets and are especially popular during the rainy season.

The spicy, crunchy exterior combined with the soft, flavorful filling makes them a beloved snack for many. Additionally, this version of the recipe is unique as it does not contain onions or garlic, making it perfect for those who avoid these ingredients.

Plus, since I made this at home I avoided using baking soda, which I feel hardly makes any difference in these kinds of recipes and the bajjis are naturally crispy without any additives.

Sounds interesting right, so do try my homemade Mirchi Bajji at home and share your thoughts on this.

Serving Suggestion:These Mirchi Bajjis are best enjoyed hot and crisp. Serve them with your favorite green chutney or sauce. And if you have a cup of masala chai, it makes the perfect combination for rainy evenings.

Storage Suggestion:Although I would suggest making as much as you want them but case there are any leftovers keep them in an airtight container refrigerate them and reheat them in the oven before serving.

Pro Tips:Less Heat: If you prefer less spicy bajjis, deseed the chilies before stuffing.

Hot Oil: Ensure the oil is properly heated before frying to get that perfect crispiness.

Batter Consistency: Make sure the batter is of medium thickness. If the batter is too thick, it won’t coat well; too thin, it won’t stick to the chilies.

Why You Should Make Chilli Bhajji at Home:Quick and Easy: Perfect for a busy schedule with simple ingredients and steps.

Spicy and Delicious: Good for spice lovers.

Versatile: Great for Monsoon or tea time snack time or as an appetizer for guests.

Looking For Some More Recipes Like this:Babycorn Pakoda Recipe

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Garlic Bread Pakoda Recipe

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Aloo Bonda Recipe

Aloo Samosa Recipe

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Milagai Bajji Recipe.

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Basic Ingredients Used to Make this Recipe:Green Chillies: The main ingredient that gives this dish its name and spicy flavor. These are typically mild to medium-hot green chilies, like bullhorn chilies, which are ideal for stuffing. If green bullhorn chilies are not available, you can use any mild to medium-hot green peppers.

Potatoes: Potatoes are the base for the stuffing. The potatoes are mashed to make a smooth, filling texture that balances the heat of the chilies.

Oil: Used for sautéing spices and adding moisture to the stuffing. You can use mustard oil to make masala if you want.

Cumin Seeds: Adds a warm, earthy flavor and aids digestion. You can skip it if not available.

Mustard Seeds: Provides a slightly pungent, spicy flavor and helps in tempering.

Asafoetida: Adds a unique, savory flavor and aids digestion. You can use garlic powder for a similar flavor profile.

Fennel Seeds: Adds a sweet, aromatic flavor that complements the spiciness of the chilies.

Red Chilli Powder: Adds heat and color to the stuffing.

Turmeric Powder: Adds color and a mild earthy flavor. There is no direct substitute, but you can omit it if unavailable.

Dry Mango Powder: Adds a tangy flavor that enhances the taste of the stuffing. Lemon juice can be used for tanginess.

Garam Masala: Adds a blend of spices that enhances the overall flavor.

Coriander Leaves: Add freshness to the recipe, try adding a lot of it.

Salt (to taste): Enhances the flavor of all ingredients.

Besan: Forms the batter that coats the stuffed chilies, creating a crispy outer layer.

Oil (for frying): Used for deep frying the stuffed and battered chilies, giving them a crispy texture. Substitute:

PrintStuffed Mirchi Bhajji RecipeStuffed Mirchi Bhajji Recipe, also known as Stuffed Menasinakai Bajji or Milagai Bajji, is a perfect spicy Monsoon snack or evening snack, especially when paired with a cup of tea.Course SnackCuisine IndianKeyword stuffed chilli bhajji recipePrep Time 25 minutes minutesCook Time 15 minutes minutesTotal Time 40 minutes minutesServings 14 BhajjisCalories 183kcalAuthor PujaEquipment Iron Kadai * Strainer * Jhara Ingredients 12-14 Green Chillies For Stuffing 700 gms Potatoes boiled * 3 tbsp Oil * 1 1/2 tsp Cumin Seeds * 1 1/2 tsp Mustard Seeds * 2 pinch Asafoetida * 1 1/2 tsp Fennel Seeds * 3/4 tsp Red Chilly Powder * 3/4 tsp Turmeric Powder * 1 1/2 tsp Dry Mango Powder * 3/4 tsp Garam Masala * 3 tbsp Coriander Leaves * Salt to taste For the Batter 3 cup Besan * 2 Pinch Asafoetida * Salt to taste * Oil to Fry InstructionsThe Chillies Firstly, wash the chillies, pat them dry . Now slit them in length and set aside. (you can deseed them if you want) Stuffing Next, Boil the potatoes using a pressure cooker for 3 whistles. Once cooled, peel and mash the potatoes and keep them aside. * Heat oil . As soon as it’s hot add cumin seeds , mustard seeds, fennel seeds and a pinch of asafoetida. Add turmeric powder and sauté for a minute. * Now add in the boiled mashed potatoes ,red chilly powder, garam masala, dry mango powder and salt . * Add fresh coriander leaves and give it a good mix . Remove from fire and let the stuffing come to room temperature . * Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, similarly fill the potato mix into all the chillies. Batter Take a large bowl, add besan along with salt and asafoetida. Add water and mix together into a lump-free batter. Make sure the batter is neither too thin or too thick. Frying Heat oil for frying on medium heat. Now, dip the stuffed chilli into the prepared besan batter. Make sure the besan coats the chilli well from all the sides. * Drop it carefully into the oil, and let it fry to a crisp golden. Flip the bajji in between for even cooking. * Remove on a kitchen towel . * Serve hot with chutney and a cup of tea . NutritionCalories: 183kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 151mg | Potassium: 464mg | Fiber: 5g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 2mgFrequently Asked Questions About this Recipe:Can I use any other chilies for this recipe?Yes, you can use any large green chilies. Adjust the spice level by deseeding them.

Can I make these bajjis in advance?Yes, you can prepare the stuffing and slit the chilies in advance. However, it is best to fry them just before serving.

How can I make my Stuffed Mirchi Bhajji less spicy?Remove the seeds and veins from the chilies before stuffing them to reduce the heat.

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Buy on Amazon Looking for Some More Recipes Like this: Murmure Namkeen Murmure Namkeen, also called Murmura Chivda, is a super crunchy and tasty snack that’s good for you. You don’t need any fancy ingredients, and it doesn’t take much time to make. Give it a shot at home, and you’ll probably love this homemade snack!” Check out this recipe Chura Bhuja Recipe Chura Bhuja recipe is one of the most popular evening snack recipes of Bihar that is tasty and healthy. Chura Bhuja is a combination of crispy, chivda, fresh seasonal cauliflower, peas, onion, and potato. Check out this recipe Makhana Dry Fruits Namkeen Snack Recipe Makhana Dry Fruits Namkeen Snack Recipe also known as fox nuts and lotus seeds is a healthy snack recipe that can be consumed on fasting during Navratri. Check out this recipe Soyachunks Pops Recipe – Step by Step Video Check out this recipe How to Make Bhelpuri Chaat at Home The recipe of Bhelpuri is a combination of puffed rice, three different chutneys, sev, veggies, some Indian spices, etc. This recipe is super easy to make at home especially if you are ready with your prep work. In this post, I will tell you about the easiest method of making Bhelpuri with all those tips and tricks. (step-by-step-recipe) Check out this recipe Nachos Recipe Roti Nachos Recipe is an Indianized fusion version of Nachos and is made using Leftover Rotis. This is an ideal Lunch Box recipe for kids and a great tea time snack. Check out this recipeIf you liked this Stuffed Mirchi Bhajji Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Turai ki Sabji is a simple and delicious Indian vegetable dish made from ridge gourd also known as Jhingli in Bihar. It’s perfect for a quick lunch or dinner and pairs wonderfully with chapati or plain rice.

This recipe is easy to make and is packed with flavors that will remind you of home-cooked meals. (step-by-step-photo-video)

About Turai ki Sabzi Recipe:Turai ki Sabzi or Tori ki sabzi holds a very special place in my heart. During summers in Bhagalpur, we used to have morning school, which meant we went early in the morning and came back by 11-11:30.

As you know, in the summer heat, you often don’t feel like eating much; you just feel like drinking something refreshing.

That’s why this simple combo of plain rice and Turai ki Sabzi was something we loved to eat because it had fewer spices and was light on the stomach.

I still remember my mom making this dish more often during the summer. Ridge gourd, or turai, is one of those vegetables that you typically find in the summer. Simple plain rice and this sabzi felt like heaven when the heat waves were intense.

The kitchen would fill with the aroma of mustard oil and spices, making us all eager for lunch. This recipe brings back those fond memories, and I hope it creates new ones for you and your family.

Ridge gourd is known for its cooling properties, making it an ideal vegetable for the hot Indian weather. The simple recipe uses common spices and ingredients found in most Indian kitchens.

The combination of mustard oil and panch phoran gives this dish a unique and aromatic flavor. Panch phoran, a blend of five spices, is a staple in Bengali cuisine and adds a distinct taste that sets this sabzi apart.

Serving Suggestion:Turai ki Sabzi goes well with plain rice, roti, and paratha. It also goes well with a side of yogurt or some light salad.

Storage Suggestion:Store any leftover turai ki sabzi in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Reheat in a pan before serving.

Pro Tips:To reduce its pungency, ensure to heat the mustard oil until it starts to smoke.

Do not overcook the ridge gourd; it should be tender but not mushy.

Fresh coriander leaves add flavor, so don’t skip them.

Why You Should Make this Recipe:Quick and Easy: Perfect for a busy day when you need a quick meal.

Healthy: Ridge gourd is low in calories and high in dietary fiber.

Flavorful: The combination of mustard oil and panch phoran gives a very unique flavor, so it’s a must-try.

Versatile: Goes well with both rice and chapati.

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Turai ki Sabji Recipe.

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Looking for some more recipes like this:Crispy Kundru Fry Recipe

Palak ka Saag Recipe

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Basic Ingredients Used to Make this Recipe:Ridge Gourd: Ridge gourd is the main ingredient, known for its cooling properties and light texture, making it ideal for summer dishes. Make use of fresh and turai for a better taste and texture.

Onion: Onions form the base of the sabzi, It gives slight sweetness and depth of flavor when caramelized.

Tomato: Tomato balances the flavors in the dish. But in case tomatoes are not available you can skip them.

Ginger & Garlic: Ginger and garlic are key ingredients in this recipe. These two ingredients enhance the overall taste of the recipe.

Spices/masala: The name of this dish is masala wali turai ki sabzi, It might sound like it includes heavy masala but it uses a few simple masala powders easily available in your kitchen. This recipe uses simple spices like coriander powder, turmeric powder, and Kashmiri red chili powder.

Mustard Oil: Mustard Oil enhances the overall taste and aroma. It is a traditional oil used in many Indian recipes, particularly in the eastern parts of India. If mustard oil is not available, you can use vegetable oil.

Panch-Phoran: Panch phoran is a blend of five spices (cumin, mustard, fenugreek, nigella, and fennel seeds). It gives the sabzi a unique and aromatic flavor. If you don’t have panch phoran, you can use a mix of cumin seeds, mustard seeds, and fennel seeds, or you can use only mustard seeds or only cumin seeds.

Asafoetida: Hing is very common in Indian cooking, It gives a mild earthy flavor and also helps with digestion.

PrintMasalewali Turai Ki SabjiTurai ki Sabzi is a simple and delicious Indian vegetable dish made from ridge gourd also know as Jhingli in Bihar. It’s perfect for a quick lunch or dinner and pairs wonderfully with chapati or plain rice. This recipe is easy to make and is packed with flavors that will remind you of home-cooked meals.Course Side DishCuisine IndianKeyword turai ki sabjiPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesCalories 516kcalAuthor PujaEquipment Kadai * Spatula * Turner * Knife * Peeler * Mixing Bowl Ingredients 2-3 tbsp Mustard Oil * 1- ½ tsp Panch Phoran * ¼ tsp Asafoetida * 3-4 Garlic chopped * 1 inch Ginger chopped * 3 Green Chillies chopped * 3 Large Onion sliced * Salt to taste * 1 tsp Turmeric Powder * 1 tsp Kashmiri Red Chilli Powder * 1 tsp Coriander Powder * 4 Turai, ridge gourd sliced * Water as needed * 2 Tomatoes medium, chopped * 3 tbsp Coriander Leaves chopped Instructions* In a kadai heat mustard oil, and add panchphoran , asafoetida, ginger, garlic, green chillies and saute for a few seconds. * Now add onion saute until light brown then add salt, turmeric powder, kashmiri red chilli powder, coriander powder and saute them until fragrant. * Then add the ridge gourd (turai) and saute it for a minute now add some water then cover and cook for 6-8 minutes. * Remove the lid and stir it once then add the tomatoes and cook for another minute. * Now finally add coriander leaves and give it a final mix. * Serve hot in a serving bowl and garnish with coriander leaves. NutritionCalories: 516kcal | Carbohydrates: 61g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 494mg | Potassium: 1.506mg | Fiber: 15g | Sugar: 26g | Vitamin A: 2.479IU | Vitamin C: 121mg | Calcium: 222mg | Iron: 5mgFrequently Asked Questions About this Recipe:Can I use regular vegetable oil instead of mustard oil?Mustard oil gives a distinct flavor to the dish. But if not available or you don’t like the taste of it then you can use vegetable oil also.

What can I use if I don’t have panch phoran?You can use a mix of cumin seeds, mustard seeds, and fennel seeds. Alternatively, you can use only cumin seeds or only mustard seeds.

Can I prepare this dish in advance?Yes, you can prepare it in advance. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.

Is this recipe vegan and gluten-free?Yes, this recipe is both vegan and gluten-free. It uses all plant-based ingredients and no gluten-containing items.

How do I know if the ridge gourd is fresh?Fresh ridge gourd is firm and green. Avoid ones that are soft or have spots.

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Buy on Amazon You Might Also Want to Try: Lehsuni Parwal Bhujia Lehsuni Parwal Bhujia is a traditional Bihari dish made with parwal (pointed gourd) and garlic. It’s quick to make and full of flavor, making it perfect for busy families looking for a healthy side dish recipe. Check out this recipe Hare Baingan Ka Jhukka Recipe – Green Eggplant Recipe Check out this recipe Pyaz Wale Karele ki Sabzi Recipe Pyaz wale karele ki sabzi recipe is a tasty side dish. Pyaz wale karele ki sabzi goes really well along with roti and paratha Check out this recipe Kathal Aloo ki Sabji – Raw Jackfruit Potato Curry Recipe Check out this recipe Baingan Aloo Ki Sabzi Check out this recipeIf you liked this Masale wali Turai ki Sabzi and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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The Paneer Biryani Recipe is a vegetarian variation of the favorite Hyderabadi Biryani Recipe. It follows the simple process of infusing the whole garam masala’s flavor into the paneer, making it as tastier as any other Hyderabadi Biryani. (step-by-step-recipe-photo-video)

About Paneer Biryani Recipe:Paneer biryani is a delightful and aromatic dish that combines the rich flavors of spices with the soft, creamy texture of paneer. This recipe is particularly special to me because the first time I had it was when my husband made it.

I was instantly hooked by the heavenly taste and have since stopped buying paneer biryani from outside. Even my daughter, who usually prefers plain white rice, now loves biryani, but with one condition – it must be served with boondi ka raita.

In our house, paneer biryani has become a family favorite, especially because it is easy to make in large batches. This allows me to save time for my blogging and shooting videos. Speaking of videos, if you haven’t checked out my YouTube channel, please do!

Your support means a lot to me.

Now, let’s dive into the details of this unique and flavorful biryani recipe. The best part about this biryani is that it uses minimal spice powders, which keeps the flavors fresh and distinct.

Plus, this easy paneer biryani doesn’t involve the traditional dum process, making it quicker and easier to prepare.

Serving Suggestion:This Vegetarian Biryani goes well with any kind of raita and Salan. You might want to check out some of my raita recipes like bhindi ka raita, boondi ka raita, mooli raita recipe, potato mint raita recipe, and cucumber raita.

If you love to have biryani along with some curry then you can check out Mirchi ka salan recipe I posted some time back.

Garnish with fried onions, fresh coriander, and mint leaves for added flavor.

Storage Suggestions:Store any leftover paneer biryani in an airtight container in the refrigerator. It stays fresh for up to 2 days. It tastes even more flavorful than when it’s freshly made.

You might be thinking, how can I, someone who always encourages eating fresh and making just enough or at most consuming only a second serving, say this?

But yes, you heard it right—it’s me saying this because biryani is something you can make for two days and refrigerate.

Heat only as much as you want and keep the rest refrigerated. Trust me, it tastes delicious.

Additionally, I want to share something important: whenever you follow this process, serve some salads and curd along with the biryani so that you get other nutrients as well, and not just biryani. Otherwise, you might end up finishing it in just two servings.

Also, make sure to reheat it in a microwave or on the stove with a splash of water to avoid drying out.

Pro Tips:Use fresh paneer for the best texture and flavor.

Soak the rice for at least 30 minutes before cooking to ensure it cooks evenly.

Do not over-fry the paneer to retain its softness.

Why You Should Make this Easy Paneer Biryani at Home:Easy to prepare and doesn’t require the dum process.

Perfect for meal prepping and batch cooking.

It is a hit with both kids and adults.

It uses minimal spices, making it lighter and healthier.

Looking For Some More Recipes Like this:Coconut Rice Recipe

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Basics Ingredients Used to Make Paneer Biryani Recipe:Basmati Rice: Long-grain rice works best for biryani. However, you can substitute it with any other type of rice as well.

Paneer: Fresh paneer is ideal for paneer biryani. Tofu can be used as a substitute for a vegan option.

Garam Masala: This biryani uses whole garam masala, which is an essential part of this biryani and has no substitute.

Curd: Adds a tangy flavor to the biryani. If needed, you can substitute it with Greek yogurt.

Mint Leaves: Fresh mint leaves add a refreshing flavor and aroma.

Coriander Leaves: Fresh coriander leaves enhance the taste and fragrance of the biryani.

Ghee: Adds richness and depth to the flavor. There isn’t a perfect substitute, but you can use butter or oil if needed.

Combination of Ghee and Oil: This biryani uses a combination of ghee and oil to achieve the perfect balance of richness and lightness.

Others: Garam masala powder, turmeric powder, chili powder, onions, tomatoes, and green chilies are crucial ingredients that contribute to the unique taste of this biryani.

PrintPaneer Biryani RecipePaneer Biryani is a vegetarian variation of the favorite Hyderabadi Biryani Recipe. It follows the simple process of infusing the flavor of all the whole garam masala into paneer and hence makes it as tastier as any other Hyderabadi Biryani.Course Dessert, lunchCuisine IndianKeyword paneer biryani recipePrep Time 30 minutes minutesCook Time 1 hour hour 30 minutes minutesTotal Time 2 hours hoursServings 5 peopleCalories 1.13kcalAuthor PujaEquipment Mixing Bowl * Kadai * Kinfe * Stirer * Jhara Skimmer * Steel Tope IngredientsFor Rice 2 cup Basmati Rice * 3 tbsp Oil * 1 inch Cinnamon stick * 2 Black cardamom * 2 Bay leaf * 6 Green cardamom * 1 Star anise * 1/2 tsp Cloves * 1 tsp Shahi jeera * 1 tsp Cumin seeds * 1 tsp Fennel seeds * 1/2 tsp Black pepper * 1 Javitri * 1.5 tbsp Salt * Water For Onion 3 Onion medium * 1.5 tbsp Corn Flour * Vegetable Oil as needed to deep fry To Fry Paneer 400 gm Paneer * Vegetable Oil For Masala 2 inch Cinnamon stick * 2 Black cardamom * 2 Bay leaf * 14 Green cardamom * 2 Star anise * 1 tsp Cloves * 1 tsp Shahi jeera * 1 tsp Cumin seeds * 2 tsp Fennel seeds * 1 tsp Black pepper * 1 Javitri * 3 Red chilli * 2 Curry leaves sprig * 8-9 Onion medium * 5 Tomato medium * 1 tbsp Ginger Garlic paste * 4-5 Green Chilli * 1/2 cup Mint Leaves * 1/2 cup Coriander Leaves * 1 cup Curd * Salt to taste * 3/4 cup Ghee * 1/3 cup Vegetable Oil * 1 tsp Turmeric powder * 3 tsp Coriander powder * 1 tsp Cumin powder * 1 tsp Chilli powder * 2 tsp Kashmiri chilli powder * 1 tsp Garam masala powder InstructionsFrying Onion Take the onion in a bowl and add the cornflour to it * Mix so that the onion is well coated with the corn flour * Fry the onions until it is crispy and golden brown Frying Paneer Cut the paneer into small cubes about half inch in size * Fry the paneer in small batches in the same oil that you had fried the onion and set them aside * Ensure that you are not frying the paneer a lot. You just need to fry in such a way that the softness of the paneer is retained Cooking Rice Boil water in a deep vessel, add all the garam masala one by one * Now add the oil followed by the salt and let the water boil for some time * Now add the soaked rice and cook it until the rise is about 95% done * Drain the rice and keep it aside without opening the lid. By keeping the lid closed we want the rise to be cooked to 100% so that your biryani rice doesn’t get mushy. Making Masala Take a kadai and add the oil and ghee to it * When the ghee is slightly hot, add all the garam masala and red chilli and roast it for a few minutes * Now add onion and sauté it * Add the Curry leaves and sauté for a minute. * When the onion becomes slightly translucent add the ginger garlic paste and sauté it until the raw smell of the ginger garlic paste goes * Now add chopped tomato, coriander powder, chilli powder, cumin powder, Kashmiri red chilli powder and turmeric powder and sauté everything until the raw smell of the masalas goes away * Now add salt and sauté until the tomatoes and the onion becomes slightly mushy * Now add the chopped coriander leaves and mint leaves along with the green chillies and mix everything well. Sauté for another 2 to 3 minutes * Now add garam masala, fried onion. Slowly add the beaten curd to the mixture and cook for another 3 to 4 minutes * Now add the fried paneer and give everything a nice mix so that the paneer is well coated with the masala * Your masala is now ready to be assembled Assembling Take a deep bottom vessel and start layering the cooked rice and the masala * You can first add a layer of rice followed by some fried onion and then a layer of the masala * Now add another layer of rice followed by the remaining fried onion and the remaining masala * Finally top it with a 3rd layer of rice * Close the vessel and keep it aside for an hour so that the flavour of the masala gets nicely mixed with the rice * Your biryani is ready to be served NutritionCalories: 1.13kcal | Carbohydrates: 120g | Protein: 33g | Fat: 62g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 2.338mg | Potassium: 2.124mg | Fiber: 16g | Sugar: 18g | Vitamin A: 3.279IU | Vitamin C: 225mg | Calcium: 938mg | Iron: 16mgFrequently Asked Questions About Hyderabadi Paneer Biryani:Can I use regular rice instead of Basmati?Basmati rice is preferred for its fragrance and long grains, but you can use any long-grain rice.

Can I skip the fried onions?Fried onions add a unique flavor and texture. However, you can skip them if you’re short on time.

How do I ensure the paneer stays soft?Avoid over-frying the paneer. Lightly fry it until golden brown to retain its softness.

How do I store leftover biryani?Store any leftover biryani in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat it with a splash of water to avoid drying out.

Is there a vegan version of this biryani?Yes, you can substitute paneer with tofu and use oil instead of ghee to make a vegan version of this biryani.

How do I prevent the rice from becoming mushy?Make sure to cook the rice until it is 95% done, then drain it and let it steam with the lid on. This will help prevent the rice from becoming mushy.

Can I add vegetables to this biryani?Absolutely! You can add vegetables like peas, carrots, and bell peppers to make it more nutritious and colorful.

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Please note that this recommendation is based on my personal experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

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Buy on Amazon You Might Also Want to Try: Lobia Rice – Black Eyed Bean Rice Check out this recipe Schezwan Vegetable Fried Rice Recipe Check out this recipe Ven Pongal Recipe Ven Pongal also known as Khara Pongal is a healthy breakfast recipe made with rice and moong dal tempered with cumin, pepper, curry leaves, and ghee. Mili Juli Dal Chawal ki Khichdi – Mixed Lentil and Veggie Rice Check out this recipe Curd Rice Recipe Curd Rice Recipe or Thayir Sadam is a perfect comfort food and is a very popular South Indian dish. Check out this recipeIf you liked this and Paneer Biryani Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Lehsuni Parwal ki Bhujia Recipe is a quick and tasty dish made with parwal (pointed gourd) and garlic. This simple recipe from Bihar is perfect for the summer when parwal is available in the market. (step-by-step-photo-video)

About Lehsuni Parwal ki Bhujia Recipe:Lehsuni Parwal Bhujia is a tasty dish made with parwal (pointed gourd) and garlic cooked with simple spices. Parwal is a popular vegetable in Bihar because it tastes great and is good for health.

As a child, we often ate Parwal ki sabzi, especially in the summer when parwal was in season. My mother made it often, and the smell of garlic and spices would fill our house, making everyone hungry.

Parwal, also known as a pointed gourd is packed with vitamins and minerals, making it a great addition to any meal. The garlic in this recipe not only adds a strong flavor but also brings in numerous health benefits like boosting immunity and improving heart health.

In Bihar, Parwal ki sabji is loved for its simplicity and taste. The best part is that it doesn’t require fancy ingredients or long cooking hours. I remember my mother preparing Lehsuni Parwal Bhujia on busy weekdays.

It was quick to make and everyone in the family loved it.

Have you ever wondered if you can make a dessert (mithai) from parwal?

News for you, right? Yes, you can make a delicious, mouthwatering mithai out of parwal called Parwal ki Mithai.

You can check out the recipe here. This is a very unique dessert made by stuffing vegetables.

Do try that too it tastes delicious.

Serving Suggestion:If you ask me then I would say my favorite way to have this bhujia is plain rice along with lehsuni parwal ki bhujia. But you can serve this Parwal ki sabzi along with hot chapatis, parathas, or poori also.

Storage Suggestion:Store any leftover Lehsuni Parwal Bhujia in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat it in a microwave or on a stovetop before serving.

Pro Tips for Parwal Bhujia Recipe:Use fresh parwal for the best taste.

Scrape off the outer cover of the parwal. This will reduce the cooking time and make the parwal softer.

Make sure to cook the parwal until it becomes tender but not mushy.

Adjust the amount of garlic according to your preference.

Why You Should Make Parwal ki Bhujia:Quick and easy to prepare.

Uses simple, readily available ingredients.

Nutritious and healthy.

Perfect for busy weekdays.

Loved by kids and adults alike.

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Lehsuni Parwal ki Bhujia Recipe.

To make sure you’re the first to get these recipes, subscribe to my email list. You’ll receive updates and new recipes delivered straight to your inbox.

It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!

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Basic Ingredients Used to Make this Recipe:Parwal (Pointed Gourd): The main ingredient, rich in vitamins and minerals.

Garlic (Lehsun): Adds a robust flavor and has numerous health benefits.

Panch Phoran: A mixture of five spices, an important ingredient for this recipe. It brings a nice flavor and aroma to the dish.

Turmeric Powder: Adds color and has anti-inflammatory properties.

Red Chili Powder: I have added chili powder since I love a little spicy food, but you can adjust it to your taste.

Hing (Asafoetida): Adds a unique flavor and aids digestion.

Mustard Oil: Since it’s a Bihari dish, mustard oil is a must for this recipe.

Salt: A very important ingredient.

PrintLehsuni Parwal BhujiaLehsuni Parwal Bhujia is a traditional Bihari dish made with parwal (pointed gourd) and garlic. It’s quick to make and full of flavor, making it perfect for busy families looking for a healthy side dish recipe.Course Side DishCuisine IndianKeyword parwal ki bhujia recipePrep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutesCalories 879kcalAuthor PujaEquipment Kadai * Peeler * Turner * Knife Ingredients 500 gm parwal/pointed Gourd * 1 bulb garlic peeled and crushed * 2 onion thinly sliced * 1 tsp panch phoran * 2 tbsp dhaniya powder * 1 tbsp cumin powder * 1 tsp chilli powder * 1 tsp haldi powder * hing a pinch * 5-6 tbsp mustard oil * salt to taste Instructions* Scrape off the outer cover of the parwal. This helps reduce the cooking time and makes the parwal softer. * Cut the parwal into halves first and then, depending on the size, cut it into 4 to 6 pieces. * Heat 5-6 tablespoons of mustard oil in a kadhai (wok) or a deep pan until it starts to smoke. Mustard oil has a strong flavor and should be heated well before cooking. * Once the oil is hot, add panch phoran, whole red chilli and a pinch of hing. Let them sizzle for a few seconds until aromatic. * Now add thinly sliced onions to the pan. Cook them on medium heat until they turn golden brown. * Add the cut parwal slices to the pan. * Add turmeric powder and stir well. * Cook on a medium flame, stirring in between. * When the parwal is half-cooked, add salt and give it a nice stir. (This is the right time to add salt as the parwal will not release water at this time.) * In the meanwhile, as the parwal is getting cooked, add coriander powder, cumin powder, and red chili powder to the crushed garlic. * Add a little water and mix everything well. * Now add this masala to the parwal and give it a nice mix, ensuring the parwal is evenly coated with the spices. * Sauté for a couple of minutes until the raw smell of garlic and masala goes away. * Check whether the parwal is cooked or not. * If it’s not cooked, cover the pan with a lid and cook the parwal on low to medium heat. Stir occasionally to prevent sticking. Cook until the parwal becomes tender but not mushy. * Once the parwal is cooked, give it a final stir. Ensure all the spices are well mixed, and the parwal is evenly coated with the masala. * Serve hot with plain rice and dal. It also goes well with chapatis, parathas, or poori. NutritionCalories: 879kcal | Carbohydrates: 44g | Protein: 15g | Fat: 76g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 44g | Sodium: 71mg | Potassium: 1085mg | Fiber: 10g | Sugar: 10g | Vitamin A: 684IU | Vitamin C: 165mg | Calcium: 353mg | Iron: 16mgFrequently Asked Questions About Parwal ki Bhujia Recipe:How do I know when the parwal is fully cooked?The parwal is fully cooked when it becomes tender but not mushy. You should check it by piercing the parwal.

Can I use a different type of oil instead of mustard oil?Mustard oil gives an authentic flavor to this Bihari dish, but you can use other oils like vegetable oil or sunflower oil if you prefer but the tastes will be different.

Can I prepare the garlic paste in advance?Yes, you can prepare the garlic paste in advance and store it in the refrigerator for up to a week. But then the freshly peeled and crushed garlic gives the best taste.

Is this dish suitable for vegans?Yes, Lehsuni Parwal Bhujia is vegan.

Can I use pre-ground spices instead of whole spices?Yes, you can use pre-ground spices.

My Recommended Product:I saw this simple white serving plate on Amazon fit for serving Lehsuni Parwal Bhujia. You might want to check them out.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.

The decision is yours, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Jimikand ki Sabzi Bihari Style Jimikand ki sabzi is a delicious spicy Indian Curry recipe. This recipe goes really well along with plain rice, plain roti and plain paratha. Check out this recipe Aloo Bharta Recipe – How to Make Indian Mashed Potatoes Aloo ka bharta also known as Aloo ka chokha in Bihar is an Indian mashed potatoes recipe and is a combination of potato, mustard oil, whole red chilli and salt. Check out this recipe Kathal Aloo ki Sabji – Raw Jackfruit Potato Curry Recipe Check out this recipe Baingan Aloo Ki Sabzi Check out this recipe Mooli ki Sabzi Check out this recipeIf you liked this Lehsuni Parwal ki Bhujia Recipe or parwal ki sabzi and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Crispy Kundru Fry also called tindora fry or kovakkai fry is a simple side dish recipe for your roti, paratha, poori, and dal chawal for the days when you don’t want to cook something lavish. (step-by-step-recipe-photo-video)

About Crispy Kundru Fry Recipe:Crispy Kundru fry, also known as Kovakkai fry or Tindora fry, is a very simple and easy-to-make recipe. It does not take much time or effort to prepare. This dish is one of my all-time favorite recipes because it is so delicious and straightforward.

Kundru fry tastes very good all on its own. I like to eat it just as it is, without any side dishes. Adding Panch Phoran, a mix of five spices, gives this recipe a very nice flavor that makes it even more enjoyable.

There are many different ways to make dondakaya fry recipe. Some people add different spices and ingredients. However, I like this simple version the most, because it lets you enjoy the real taste of kundru. This version adds no masala, which keeps the flavor pure and natural.

Kundru, also known as ivy gourd, tindora, or kovakkai, is a vegetable with a slight tangy taste. This tanginess is one of the things I love most about it. The unique flavor makes it a delightful addition to any meal.

Tendli, tindora, or ivy gourd might not be very popular among Indians, but it is a wonder vegetable with many health benefits.

It is a great source of soluble fiber, which is good for digestion. It also contains many vitamins that are important for our health. Not only is Kundru fry tasty, but it is also good for you. So make sure to include ivy gourd whenever possible.

Whether you are a seasoned cook or a beginner, Kovakkai fry is sure to become a favorite in your kitchen as well.

Serving Suggestion:Kundru fry can be packed in a tiffin box along with poori, paratha, or chapatis, making it a convenient meal for lunch.

It can also be served as a side dish with rice, along with dal, sambar, or rasam. Additionally, Kundru fry pairs well with chapatis as a tasty side dish.

You can also serve Kundru fry along with khichdi, curd rice, and more. The possibilities are endless.

Storage Suggestion:It can be stored in the fridge for 4-5 days and reheated before serving.

Pro Tips for Kundru Fry Recipe:Cut both edges of the tindora and soak for a few minutes in salt water and then wash well to get rid of the slimy substance, stickiness, and stains.

You can also cut tindora lengthwise to make this recipe.

Stir occasionally to ensure even cooking and to prevent burning.

Why You Should Make Kovakkai Fry:Kundru fry is a very simple and easy-to-make recipe that requires minimal ingredients and effort.

Kundru, also known as ivy gourd, is a storehouse of essential nutrients like vitamins, minerals, and antioxidants. It is a great source of soluble fiber, which is good for digestion and overall health.

The addition of Panch Phoran, a mix of five spices, gives this dish a unique flavor. By adding minimal spices you get the natural taste.

Kundru fry can be enjoyed in many ways – as a side dish with rice and dal, sambar, or rasam, or with Indian bread like chapati, poori, and paratha. It can also be used as a filling for wraps and rolls.

Low-Calorie Option: This dish is low in calories and fat, making it a healthy addition to any meal without compromising taste.

Great for Beginners: The recipe is straightforward and beginner-friendly, making it a great choice for those new to cooking.

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Crispy Kundru Fry Recipe.

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Looking for Some More Recipes Like this:Quick Aloo Bhujia

Gobhi Aloo Bhujia

Plain Aloo ki Bhujiya

Aloo Methi Recipe

Basic Ingredients Used to Ivy Gourd Fry:Ivy Gourd: Ivy gourd or kundru is the key ingredient in this recipe. When making Ivy gourd pick the tender ones. Avoid using ivy gourds which have become too ripe and mushy.

Panch Phoran: I would say this is the hero in this recipe and I love adding panch-phoran, it’s a mixture of 5 spices. You can check out the recipe here.

Mustard Oil: Though kundru is made differently in different places, this one is made in Bihari style, so mustard oil and Panch Phoran are a must. However, you can also use vegetable oil or coconut oil.

Others: Apart from the above ingredients you would also need turmeric powder, red chilli powder, and salt.

PrintCrispy Kundru Fry RecipeCrispy Kundru Fry is a simple side dish recipe for your roti and rice for the days when you don’t want to cook something lavish.Course Side DishCuisine IndianKeyword crispy kundru fryPrep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutesServings 3 peopleCalories 106kcalAuthor PujaEquipment Kadai * Stirer * Mixing Bowl Ingredients 300 gm Ivy Gourd * 1/2 tsp Panch Phoran * 2 nos Whole Dry Red Chili * Red Chilli Powder to taste * 1 tsp Turmeric Powder * Salt to taste * 2-3 tbsp Mustard Oil Instructions* First of all cut the pointed ends of kundru and then soak it in a salted water for few minutes. * Rinse well for two-three times, pat dry and thinly slice them in a round shape. Set aside. * Heat oil in a kadhai, add panch phoran and red chilli to it and let it splutter. * Now add all the sliced kundru, turmeric powder and salt. Stir well. * Close the lid and cook it under low flame by stirring occasionally. This might take at around 10 minutes. * Once the ivy gourd looks shrinken or starts becoming brown here and there, that means it is done. * Now add red chilli powder and give it a quick stir. * Keep stirring and cooking for 5-7 minutes on a medium flame. * So the kundru stir fry is ready to serve. * It goes really well along with Dal, chawal or even roti or paratha. NutritionCalories: 106kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 101mg | Vitamin C: 29.9mg | Calcium: 30mg | Iron: 2mgFrequently Asked Questions About this Recipe:What is Kundru?Kundru, also known as ivy gourd, tindora, or kovakkai, is a small, green vegetable commonly used in Indian cuisine. It has a slightly tangy taste and has a lot of nutritional benefits.

Can I use any other oil instead of mustard oil?Yes, you can use other oils such as vegetable oil or coconut oil. However, mustard oil gives an authentic Bihari flavor to the dish.

What can I use instead of Panch Phoran if I don’t have it?You can use mustard seeds or cumin seeds, or you can use a mixture of both.

Is Kundru Fry suitable for a vegan or gluten-free diet?Yes, Kundru Fry is vegan and gluten-free, making it suitable for people following these dietary preferences.

Can I make this recipe in advance?Yes, you can make Kundru Fry in advance and store it in the refrigerator. Reheat it before serving to maintain its flavor and texture.

My Recommended Product:Saw these serving plates on Amazon which are suitable for serving Chaat. You might want to check them out.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.

The decision is yours, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might also want to try: Chena Thoran Recipe – Yam Coconut Stir Fry Recipe Chena Thoran Recipe is a tasty side dish from Kerala stirred fry with coconut. Chena Thoran goes really well along with rice and sambhar. Check out this recipe Kerala Beetroot Thoran Recipe Beetroot Thoran is a Kerala side dish made with finely chopped beetroot and with lots of grated coconut. The addition of coconut oil in this recipe gives this dish an amazing taste. Check out this recipe Carrot Beans Thoran Recipe – Carrot Beans Stir Fry Recipe Check out this recipe Mathanga Thoran – Pumpkin Stir Fry Check out this recipe Mooli ki Sabzi Check out this recipeIf you liked this Crispy Kundru Fry Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Bhindi Raita Recipe (Okra Raita, tambuli, or Vendakkai Raita ) is a spiced yogurt mixed with fried bhindi and can be a nice side dish to most flavored rice recipes. So let us learn how to make bhindi raita recipe with my step-by-step instructions and video)

If you love raita with your Indian-style meals, here are some more raita recipes you could try: Boondi Raita Recipe, Mooli Raita Recipe, and Potato Mint Raita.

About Bhindi Raita Recipe:Bhindi raita recipe is a Quick Indian Recipe made with fried and crispy bhindi also called okra mixed with spiced thick creamy yogurt. . Bhindi raita can be served with flavored rice like biryani, pulao, puri, paratha, or naan.

Adding bhindi to raita is a creative way to enjoy okra, a popular vegetable in Indian households. This creamy yogurt dish is great for summer as it cools the body and has many health benefits.

Bhindi Raita is a yummy dish made with yogurt and okra. It’s cool and refreshing, making it a perfect side dish for spicy food. It’s also an easy dish to make, and anyone can easily prepare it right at home.

Whether you want a healthy side dish for your meals or want to try something different and new, Bhindi Raita is a great choice.

When I made it for the first time I was amazed by the taste, since then this raita has become one of my favorite side dishes.

Whenever I have a guest at home and I plan to make Biryani, I prefer to make this vendakkai raita as a side dish, as it goes incredibly well with Biryani.

And guess what? Every time I prepare this raita for my guests, their first reaction is usually, “How can someone eat bhindi with yogurt?” But once they try it, they’re left amazed by the taste.

By the way, if you love okra, then I am sure you would love to try my Bhindi Masala Curry & Bhindi Masala Recipe.

Serving Suggestion:You can serve this bhindi raita with biryani or flavored rice, roti, paratha, etc. I love eating this raita just as it is; the bhindi’s crunchiness and the curd’s smooth texture make you want to eat more.

Storage Suggestion:Bhindi Raita is best enjoyed fresh to maintain the crispiness of the okra. But in case there are any leftovers, store the raita in an airtight container and refrigerate it immediately after preparation. Bhindi Raita can be stored in the refrigerator for up to 1 day. After 1 day the okra may lose its crunchiness and become soggy.

Also, the raita might get sour and the taste will differ from what it is when served fresh.

For the best texture, you can store the yogurt mixture and cooked okra separately. Combine them just before serving to maintain the okra’s crispiness.

Pro Tips:Always select fresh, tender okra. Fresh okra will have a bright green color and a firm texture. Avoid okra that is too long, as it can be tough and fibrous.

Make sure the okra is completely dry before slicing and cooking. Any moisture can make the okra sticky and slimy. To prevent the stickiness pat dry with a cloth or paper towel after washing.

The oil must be hot before adding the okra to the pan. This step helps make the okra crispy and reduces sliminess.

Whisk the curd until smooth, then add the spices before mixing in the okra. This ensures that the spices are properly mixed with the curd.

I highly suggest that for the best taste, mix the cooked or fried okra with the curd just before serving. This helps maintain the crispiness of the okra.

You can customize the spice level as per your taste and preferences.

Fresh and chilled curd works well with any raita. If the curd is at room temperature, refrigerate the raita for 15-20 minutes before serving.

Feel free to garnish the raita with freshly chopped coriander leaves and a sprinkle of roasted cumin powder, chaat masala, or red chili powder. This will not only add flavor but also enhance its visual appearance.

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Bhindi Raita Recipe.

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Looking for Some more Recipe like this:If you love curd and looking for recipes made with curd then you might want to check out some of the popular ones on my Blog.

Bhalla Papdi Chaat

Papdi Chaat Recipe

Dahi Wada Recipe

Cajun Potato Recipe

Why You Should Make this Recipe:Refreshing and Cooling: Bhindi Raita is a perfect side dish for hot summer days.

Nutritious and Healthy: Bhindi is a nutritious vegetable packed with vitamins, minerals, and fiber. And the curd in the raita has probiotics, which are great for your digestion. When you eat Bhindi Raita, you get the health benefits of both okra and curd. This makes it a nutritious and tasty addition to your diet.

Delicious Flavor: The combination of crispy okra and creamy curd brings a delicious flavor to the raita.

Easy to Make: Bhindi Raita is simple and quick to prepare, even for beginners. With just a few basic ingredients and easy-to-follow steps, you can make this dish in no time.

Versatile Side Dish: Bhindi Raita goes well with many Indian dishes like biryanis, pulaos, rotis, and curries. You can also enjoy it on its own just like me, if you love bhindi and curd both.

Great for Digestive Health: The probiotics in curd are beneficial for gut health, and the fiber in okra helps in digestion. The combination of curd and bhindi makes a dish that is not only delicious but also good for your digestive system.

Visually Appealing: With its vibrant green okra and creamy white curd, garnished with colorful spices, Bhindi Raita is as beautiful to look at as it is to eat.

Customizable: You can adjust the spices and seasoning according to your taste preferences, making it as mild or as spicy as you like.

Kid-Friendly: The mild flavors and creamy texture of Bhindi Raita make it a dish that kids often enjoy. It’s a great way to make your children eat okra and yogurt.

Perfect for Entertaining: Impress your guests with this unique and flavorful dish. Bhindi Raita offers a refreshing change from the usual raitas that you usually make or get to eat anywhere.

Basic Ingredient Used to Make this Recipe:Bhindi/Okra: Bhindi is the key ingredient in this recipe. Pick small and tender bhindi for the best result.

Curd: Use fresh and chilled curd. I have used homemade curd, but you can use store-bought curd as well.

Spices: You will need chili powder and chaat masala for this recipe. If you want, you can also add roasted cumin powder.

Oil: Make sure to use vegetable oil to fry the okra. You can use other oils, but the taste will differ.

Salt: A very necessary ingredient.

PrintBhindi Raita Recipe – How to Make Okra RaitaCourse Side DishCuisine IndianKeyword bhindi raita recipePrep Time 5 minutes minutesCook Time 10 minutes minutesTotal Time 15 minutes minutesServings 4Calories 102kcalAuthor PujaEquipment Kadai * Jhara * bowl * Serving Spoon * Chopping Board * Knife Ingredients 1/2 litre Yogurt/curd * 250 gms Bhindi * 1 tsp Chaat masala powder to taste * Chilli powder as per taste * Salt as per taste * Oil to deep fry Instructions Rinse the bhindi in water and let it dry, you can also wipe the bhindi with a clean kitchen napkin. * Chop them in 1/4 or 1/3 inch and set aside. * Heat oil in a deep pan. * Fry the bhindi in batches until they are crisp. * Drain the fried bhindi on paper towels. * Now take a bowl, add yogurt to it and whisk it well. * Add chaat masala powder, chilli powder and salt to it, stir well. * Add the fried bhindi to it and mix everything well. * Serve bhindi raita along with toovar dal rice recipe or any rice, roti, puri and paratha of your choice. NutritionCalories: 102kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 64mg | Potassium: 388mg | Fiber: 2g | Sugar: 7g | Vitamin A: 576IU | Vitamin C: 15mg | Calcium: 208mg | Iron: 0.5mgFrequently Asked Questions About this Recipe:Can I use frozen okra for Bhindi Raita?*Though fresh Okra is preferred for better texture and taste. But in case of non-availability, you can use fresh frozen okra. Just make sure to thaw and pat it dry to remove any excess moisture before frying.

How do I prevent the okra from becoming slimy?To prevent okra from becoming slimy, ensure it is completely dry before slicing and cooking. Cook in hot oil and avoid overcrowding the pan. Also, avoid stirring too much while cooking.

Can I prepare Bhindi Raita in advance?It’s best to prepare Bhindi Raita just before serving to maintain the crispiness of the okra. If you need to prepare it in advance, store the yogurt mixture and fried okra separately and combine them just before serving.

How long can I store Bhindi Raita?Bhindi Raita can be stored in the refrigerator for up to one day. However, the okra may lose its crispiness and become soggy over time.

Is Bhindi Raita suitable for a vegan diet?Bhindi Raita is not suitable for a vegan diet as it contains yogurt. To make it vegan, you can use a plant-based yogurt alternative.

What kind of yogurt is best for Bhindi Raita?Fresh and chilled curd (yogurt) is best for Bhindi Raita. Homemade curd is ideal, but store-bought curd works well too. Make sure the yogurt is thick and not too watery.

Can I use non-vegetable oil for frying the okra?Yes, you can use other oils like olive oil or sunflower oil, but keep in mind that the taste may differ slightly.

My Recommended Product:Saw these Matte Finish Ceramic Black Serving Bowls on Amazon which are suitable for serving bhidi raita. You might want to check them out.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.

The decision is yours, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Dahi Bhalla Papdi Chaat Recipe Bhalle Papdi Chaat is a famous North Indian fast food or street food. This is served almost all across India. Check out this recipe Dahi Wada Dahi vada, also known as dahi bhalla or dahi bara is a dish in which vada is dipped in creamy yogurt and sprinkled with some everyday spice powders. It’s one of the most popular street foods in India. So for a fun appetizer or party treat, try my heirloom and classic dahi vada recipe with step-by-step photos. Check out this recipe Papdi Chaat Recipe Papdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many. Check out this recipe Cajun Potato Recipe Cajun Potato Recipe is a creamy and tasty snack made from small mashed potatoes mixed with a tangy curd-based sauce. This Cajun Potato Recipe is a vegetarian version of the usual meaty Cajun dishes, so it’s great for vegetarian people. Check out this recipeIf you liked this Healthy Bhindi Raita Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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The Raw Mango Corn Chaat Recipe is a quick and refreshing snack when you’re craving something tangy and spicy. The combination of tangy raw mango and sweet corn makes it an ideal choice, especially for working women who need a quick, simple, yet delicious snack.(step-by-step-recipe-pictures-video)

About Raw Mango Corn Chaat RecipeRaw Mango Corn Chaat is a quick, delicious street food popular in India, especially during the summer when raw mangoes are in season. The combination of raw mango and corn brings together a unique mix of flavors – the tanginess of the mango and the sweetness of the corn, balanced with a hint of peri-peri masala and black salt, make it irresistible.

This mango corn salad is also great for kids, as it’s packed with nutrients and vibrant colors. The raw mango is rich in vitamin C, which boosts immunity, while the corn provides dietary fiber and essential vitamins.

The best part of this healthy mango corn snack is that it is very quick to make, can be prepared in just a few minutes, and with just a few basic ingredients, you can come up with a delicious snack in no time. It’s perfect for those busy days when you are running late and need something quick and healthy for your family. Plus, it’s a great way to introduce your kids to the flavors of Indian street food right at home.

And as we all know, homemade food is the best. You can easily make something tasty and healthy at home with a little planning and preparation. What are your thoughts on this?

Serving Suggestion for Mango Corn Salad:Serve this tasty Mango Corn Chaat immediately after preparing it to enjoy its fresh flavors and beautiful colors.

Storage Suggestion:I would advise consuming the chaat fresh, but if there are any leftovers, you can store them in an airtight container in the refrigerator for up to a day. However, the texture may change slightly, and it might not be as crisp as when freshly made.

Pro Tips:1. Use fresh and firm raw mangoes for the best flavor and texture. 2. Boil the corn by adding a little salt and turmeric; adding turmeric while boiling it gives it a beautiful color. 3. Adjust the spices as per your taste. 4. Add a pinch of chaat masala for an extra flavor if you like. 5. You can add chopped onion if you want.

Why You Should Make This Recipe:1. Quick and easy to make 2. Requires few basic ingredients 3. Packed with nutrients and flavors 4. Perfect for kids and adults both 5. Ideal for summer snacking when mangoes are abundant

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Mango Corn Chaat Recipe.

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Looking For Some More Recipes Like this:Kala chana sundal recipe

Corn Kosambari

Carrot Kosambari

Chana Chaat recipe

Basic Ingredients Used to Make this Healthy Mango Corn Snack:Raw Mango: Raw mango is the key ingredient, providing tanginess and a burst of vitamin C.

Corn: Boiled corn adds sweetness and is a great source of fiber. I recommend using fresh corn for the best results.

Tomato: Adds juiciness. You can also use cherry tomatoes for this recipe.

Coriander Leaves: Enhances the flavor with its freshness.

Lemon: Lemon is something that you must add. It helps balance the overall taste.

Black Salt: Black salt is commonly used in chaat recipes and gives a distinct salty taste.

Peri Peri Masala: Adds a spicy kick to the chaat. You can substitute it with red chili powder if peri-peri is not available.

PrintRaw Mango Corn Chaat RecipeRaw Mango Corn Chaat Recipe is a delicious quick monsoon snack recipe made with a few very basic ingredients.Course Salad, SnacksCuisine IndianKeyword raw mango corn chaat recipeTotal Time 10 minutes minutesServings 3 peopleCalories 109kcalAuthor PujaEquipment Mixing Bowl Ingredients 1/2 cup Raw Mango chopped * 1/2 cup Corn boiled * 1/4 cup Tomato chopped * 1/4 cup Coriander Leaves chopped * Peri Peri Masala to taste * 1/4 tsp Roasted Cumin Powder * Black Salt to taste * 1 Lemon Instructions* In a mixing bowl add all the above ingredients and give it a nice mix. * An easy raw mango corn chaat is ready to serve. NutritionCalories: 109kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 1065mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1632IU | Vitamin C: 144mg | Calcium: 262mg | Iron: 9mgFrequently Asked Questions About this Recipe:Can I use canned corn for this recipe?Yes, you can use canned corn. Just make sure to drain and rinse it well before using.

Can I prepare the chaat in advance?I would recommend preparing and serving the chaat fresh. In case you are short on time, you can do some preparation before. And assemble everything just before serving.

What can I use if I don’t have peri peri masala?You can use red chili powder as a substitute for peri peri masala.

Is this recipe suitable for kids?Absolutely! It’s a healthy and tasty snack that kids will love. Just adjust the spice level to make it more kid-friendly.

My Recommended Product:Saw these serving plates on Amazon which are suitable for serving Chaat. You might want to check them out.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.

The decision is yours, and whether or not you buy something is completely up to you.

 Nestasia Navy Blue Set of 4 Round Ceramic Chaat Plate  * Nestasia is a home décor brand that aims to provide a large variety of quality products across tableware, serveware, glassware, home décor and soft furnishings.

Four little snack plates with abstract navy blue mandala patterns make up the mandala ceramic plate set. The ceramic snack plate is crafted to add elegance to any dining setting.
The ceramic mandala snack plates are apt for serving snacks, appetizers or munchies to guests at a small social gathering. The snack plates can also be used to serve noodles, desserts, or other delectables.
Avoid using a dishwasher or any abrasive cleaning material to prevent scratches.

Buy on Amazon You Might Also Want to Try: Aloo Chaat Recipe Check out this recipe Dahi Bhalla Papdi Chaat Recipe Bhalle Papdi Chaat is a famous North Indian fast food or street food. This is served almost all across India. Check out this recipe Papdi Chaat Recipe Papdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many. Check out this recipe How to Make Bhelpuri Chaat at Home The recipe of Bhelpuri is a combination of puffed rice, three different chutneys, sev, veggies, some Indian spices, etc. This recipe is super easy to make at home especially if you are ready with your prep work. In this post, I will tell you about the easiest method of making Bhelpuri with all those tips and tricks. (step-by-step-recipe) Check out this recipe White Matar Chaat Recipe Matar Chaat is a popular street food from Northern India. Matar Masala Curry is used as a base curry for this chaat topped with onions, tomato, sev, tamarind juice etc. Check out this recipeIf you liked this Healthy Mango Corn Snack or Mango Corn Chaat and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This Bihari Masala Aloo Bhujia is a popular dish in many Bihari homes. It’s a quick and tasty stir-fry recipe made with baby potatoes or, small potatoes, and some ground masala.

This dish is perfect for busy days and pairs well with dal chawal. Its crispy texture and flavorful spices make it a favorite for many. (step-by-step-recipe-photo-video)

About Bihari Masala Aloo Bhujia:Aloo ka Bhujia is a very common recipe made in every Bihari household. It is made in many different ways. One version is the Plain Aloo ki Bhujia that I shared earlier, and today I am sharing another version called Masala Aloo Gundi Bhujiya.

Masala Gundi Bhujiya is one of my favorite side dishes that I can enjoy any day. The combination of dal chawal and Aloo Bhujiya is simply awesome. It’s one of those comfort meal ideas that you can enjoy for your lunch and dinner.

I remember those days when I was small, and whenever my mom would make and serve this combo, I would drink a bowl of dal first and then eat Bhujiya and rice alone.

Trust me, the combination of rice and this Masala Gundi Aloo Bhujia alone tastes so good that you eat more on the days this combination is made.

You get confused about whether to mix all three and have it, or mix only rice and Bhujiya and have it.

So, I would eat some rice with Bhujiya and dal, and some rice with only Bhujiya. That solved the problem, but I ended up eating lots of rice.

It’s that tasty you see.

By the way, do check out the Plain Aloo Bhujia Recipe, you might want to try that as well.

Serving Suggestion for Masala Gundi Aloo Bhujia:Masala Bhujiya can be best served with dal and chawal. But you can also serve this Bhujiya as a side dish along with any rice and curry combo. Another combination I love with this Bhujiya is kadhi chawal or pulisherry chawal.

Storage Suggestion:You can store aloo bhujiya in the refrigerator for one or two days and reheat it in a kadai tawa or in the oven before serving. I advise reheating in a kadai as it results in crispy Bhujiya even after reheating.

Pro Tip for this Recipe:1. Since we are using potatoes with the skin for this recipe, make sure to soak the potatoes for a few hours in turmeric and salt water before cutting and then rinse them well to get rid of dirt. 2. Using small or baby potatoes for aloo bhujia is good for better results. 3. Make sure that it doesn’t get burnt while roasting the masala, or else you will get a bitter taste. 4. Do not overcook the potatoes. 5. Make the masala gundi and store it in an airtight container. Following this process will make your work easier. You don’t have to grind the powder every time you make this bhujiya.

Why You Should Make this Recipe:1. Easy to make 2. Tastes awesome 3. Great side dish for any Indian meal 4. The best recipe to make when you are looking for some sides but don’t have greens at home 5. It tastes good when served hot and fresh

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Masala Gundi Aloo Bhujia.

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Looking For Some More Recipes Like this:Kathal Aloo ki Sabzi

Gobhi Aloo Bhujia Recipe

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Aloo Bharta Recipe

Basic Ingredients Used to Make this Recipe:Mustard Oil: Mustard oil is commonly used in Bihari cuisine and adds a unique flavor to the dish.

Panch Phoran: I have used Panch Phoran for this recipe, which is essential, but you can skip and use cumin seeds or mustard seeds if you want.

Whole Dry Red Chili: Red chilies are used to add s pice and flavor to the dish. If you want, you can skip it.

Potatoes: Potatoes are the main ingredient in this recipe. Prefer using baby potatoes or small potatoes for better results.

Turmeric Powder: Turmeric powder adds a beautiful color to the dish and helps balance the flavors.

Masala Gundi: Masala Gundi is the key ingredient. It’s a combination of spices including coriander seeds, cumin seeds, pepper, and red chili. These spices are roasted, ground, and used in Bhujiya, making this recipe very special and unique.

Salt: Salt is a crucial ingredient in any dish as it enhances the flavor and brings out the other flavors. It also helps to balance the flavors and is used to taste.

PrintMasala Aloo BhujiaMasala Aloo Bhujia is a popular dish in many Bihari homes. It’s a quick and tasty stir-fry made with baby potatoes and roasted and ground spices. This dish is perfect for busy days and pairs well with dal chawal, rotis, or even with poori and paratha. This bhujia is loved my many because of its crispy texture and flavorful spices.Course Side DishCuisine IndianKeyword masala aloo bhujiaPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 6 peopleCalories 124kcalAuthor PujaEquipment Kadai * Turner * Mixer Grinder Ingredients 900 gm Potato * 1 tsp Turmeric Powder * Asafoetida a pinch * 1/2 tsp Panch Phoran * 5-6 tbsp Mustard Oil * 1 tsp Salt For Masala Gundi 2 tbsp Coriander Seeds * 1 tbsp Cumin Seeds * 2 Whole Dry Red Chilli * 12 Black Pepper Instructions First off all dry roast coriander seeds, cumin seeds, pepper and whole dry red chilli one by one. ( you can roast cumin and pepper together) * Once roasted take them out in a plate one by one and let it cool down. * Now coarsely grind the spices and set aside. * Now wash and cut the potato. (If it is baby potatoes , cut them into two pieces, but if the potatoes are bigger in size then cut them into 4 pieces. * Wash again properly. * Heat oil in a pan/wok, add panch-phoran and let it splutter. * Once it starts spluttering add asafoetida. * And then add potato. * Now add turmeric and salt. Mix well. * Cover and cook on a slow flame until the potatoes are almost cooked, stirring in between. * Remove the cover and fry potatoes until it gets cooked well and also it becomes a little crispy. * Now add the powdered masala and mix well. * Cook for another 4-5 minutes, stirring in between. And switch off the flame. * Serve hot along with dal chawal or kadhi chawal. * You can also serve with poori or paratha or any rice and curry combo. NutritionCalories: 124kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 392mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mgFrequently Asked Questions Abou this Recipe:Can I use regular potatoes instead of baby potatoes?Yes, you can use regular potatoes if baby potatoes are not available. Just cut them into smaller chunks to ensure they cook evenly.

Is it necessary to use mustard oil for this recipe?If you are looking for an authentic taste then yes, but if you don’t have it, you can use vegetable oil or any other cooking oil. However, the taste will be slightly different.

Can I prepare the Masala Gundi in advance?Yes absolutely, this is what my Mom always advises me to do. You can make in larger batch of Masala Gundi and store it in an airtight container for up to a month. This way, you can easily make Masala Aloo Gundi Bhujiya whenever you want.

Is it okay to leave the potato skins on?Yes, leaving the potato skins on adds extra texture and nutrients to the dish. Just make sure to clean the potatoes thoroughly and soak them in turmeric and salt water to remove any dirt

My Recommended Product:If you’re looking for a high-quality kadai that can handle a variety of dishes, I highly recommend checking out the Berger Kadai on Amazon. I have been using this kadai for a long and I am so happy with this kadai. Thought You Might Want to Check it Out.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.

The decision is yours, and whether or not you buy something is completely up to you.

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Buy on Amazon You Might Also Want to Check: Jimikand ki Sabzi Bihari Style Jimikand ki sabzi is a delicious spicy Indian Curry recipe. This recipe goes really well along with plain rice, plain roti and plain paratha. Check out this recipe Kaddu ki sabzi – Indian style pumpkin fry Check out this recipe Lauki Sabzi Recipe – How to Make Bottle Gourd Curry Recipe Check out this recipe Baingan Aloo Ki Sabzi Check out this recipeIf you liked this Masala Aloo Bhujia Recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Delhi Famous Chole Bhature is perfect for bringing the mouthwatering flavors of Chandni Chowk, Delhi, right into your kitchen. This Chole Masala recipe is great for busy working women and anyone who loves Indian street food.

With its rich, spicy, and tangy flavors, Chole Masala will surely become a family favorite. Follow this simple Chole Masala recipe to enjoy a delicious and nutritious meal that is quick to prepare and full of traditional taste. (step-by-step-photo-video)

About Delhi Famous Chole Bhature:Chole Masala, also known as Chana Masala, is a popular dish from the busy streets of Chandni Chowk, Delhi. This dish is famous for its rich, spicy, and tangy flavors. Just try it once and I bet very soon this curry will become one of your favorite curries if you love Indian food.

Chandni Chowk is a very old and busy market in Old Delhi, known for its street food. The Chole Masala from this area has a very special taste because of the mix of spices and the way it is cooked.

During my college days, weekends weren’t complete without a trip to Chandni Chowk with my family. I still remember those narrow lanes, the smell of street food all over, and the lively atmosphere were all part of our weekend fun.

There used to be a favorite shop of mine. It was a small vendor who served the best Chole Masala with piping hot bhature (fried bread). The taste was so amazing that I cannot explain it in words.

But then I shifted to Bangalore and I missed that chole bhature a lot. I found a few shops here in Bangalore where vendors sell chole bhature stating that they are “Delhi style chole bhature,” but frankly speaking, I never felt the authentic taste anywhere here in Bangalore.

So I decided to make it at home, and with lots of trial and error, I learned to make this recipe at home.

And now I enjoy this Delhi special chole anytime.

Now, I’m excited to share this recipe with you so that you can get a chance to try this recipe too.

This recipe is perfect for working women because it doesn’t take long to make. With a little planning and prep work ahead of time, you can cook the dish in less than 30 minutes.

In this Chole Masala, you get protein and nutrients from the chickpeas, making it a healthy choice for kids and adults. Also, the spices used in this recipe not only give flavor but also have many health benefits. For example, turmeric reduces inflammation, and ginger helps with digestion.

So whether you’re serving this for lunch or dinner, Chole Masala is sure to become a family favorite.

So let’s get started with the recipe and bring a bit of Chandni Chowk to your home, just the way I did, and enjoy the authentic flavor.

Chandni Chowk is a very old and busy market in Old Delhi, known for its street food. The Chole Masala from this area has a very special taste because of the mix of spices and the way it is cooked.

The recipe I’m sharing today is inspired by those wonderful flavors straight from Chandni Chowk, Delhi, and it has been a favorite in my home.

Do try this recipe and let me know how it turned out for you.

You might want to check out my Bhature Recipe and Punjabi Chole Recipe.

Serving Suggestion for Chandani Chowk Chole Bhature:This chole masala is best served with bhature; that is how it is usually served in Chandni Chowk, Delhi. But you can serve this chole masala with poori, paratha, roti, naan, or plain rice.

Storage Suggestion:Store leftover Chole Masala in an airtight container in the refrigerator for up to 3 days.

Reheat in a microwave or on the stovetop, by adding a little hot water if the gravy thickens too much.

Pro Tips for Chole Masala Recipe:Soak the chickpeas overnight for the best texture.

Make sure to use roasted jeera powder and anardana powder for better results.

For an extra rich chole, make sure to add roasted paneer towards the end of cooking. You can also add boiled and slightly shallow fried potato if paneer is not available.

Chole Masala often tastes even better the next day as the flavors develop more. So, you can easily make a little extra to enjoy another day.

Do not forget to garnish chole with some fresh coriander leaves, ginger juliennes, and a squeeze of lemon juice just before serving to add more freshness and flavor.

Let the Chole Masala sit for 15-20 minutes before serving. This helps the flavors mix better.

For an authentic taste, use a mix of oil and ghee. Ghee adds a rich flavor to the dish.

Why You Should Make this Recipe:Authentic Taste: Making Chole Masala at home lets you enjoy the real taste of Chandni Chowk in your kitchen without traveling.

Healthier Option: Homemade Chole Masala is a healthier choice since you can control the ingredients. You can use fresh, high-quality ingredients and adjust the amount of oil and spices as per your taste and preferences.

Cost-effective: Preparing Chole Masala at home is more cost effective than eating out.

Convenience: This recipe is quick and easy, perfect for busy schedules. With a little planning, you can have a delicious meal ready in under 30 minutes.

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Delhi Famous Chole Masala.

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Looking for Some More Recipes Like this:Dal Makhani Recipe Restaurant Style

Kadai Paneer Recipe Restaurant Style

Quick Aloo Chaat Recipe

Bhalla Papdi Chaat Recipe

Bhelpuri chaat at home

Papdi Chaat recipe

Basic Ingredients Used to Make this Recipe:Chickpea: This main ingredient is rich in protein and fiber, providing the base for the dish.

Gooseberry: Gooseberry is rich in Vitamin C, and adds a tangy flavor to the dish. Also, bring that dark color in chickpeas.

Tea: If you add tea powder tied in muslin cloth, you will get a dark nice color in curry.

Whole Spices: I have used cloves, cardamom, bay leaf, and star anise to enhance the overall taste and fragrance of this dish.

Chana Dal: Adds thickness and texture to the gravy, making it richer and creamier.

Oil and Ghee: I have used the combination of oil and ghee both for this recipe, to get an authentic taste.

Spices: Spices like coriander powder, red chili powder, chaat masala powder, cumin powder, chole masala powder, and kasuri methi levels are some of the spices used in this recipe.

Ginger Julienne: Adds a sharp, fresh flavor that complements the spices.

Hung Curd: Adds creaminess and a slight tang, balancing the spices.

Mint Leaves: Adds freshness and a cooling effect, enhancing the overall taste. You can use dried mint leaves if the fresh one is not available.

Tomato Paste: Forms the base of the gravy, adding tanginess and rich color.

Tamarind Paste: Adds a tangy, slightly sweet flavor and balances the heat and spices in the recipe.

Mawa/khoya: Adds richness and a creamy texture, making the gravy smooth and tasty.

Roasted Anardana Powder: Adds a tangy, fruity flavor, slightly grainy texture, and unique taste to the dish.

Paneer: Adds protein and a creamy texture, making the dish more filling and nutritious.

Others: Salt and green chili.

PrintDelhi Famous Chole BhatureDelhi Famous Chole Bhature is perfect for bringing the mouthwatering flavors of Chandni Chowk, Delhi, right into your kitchen. This Chole Masala recipe is great for busy working women and anyone who loves Indian street food.Course Main CourseCuisine IndianKeyword delhi famous chole bhatureServings 3 peopleCalories 628kcalAuthor PujaEquipment Pressure Cooker * Kadai * Turner * Spatula * Grater * Mixing Bowl IngredientsTo Cook Chana 1 cup chickpeas (overnight soaked) * 2 tbsp amla chopped * 2 tbsp tea * 8 cloves * 2 black cardamom * 1-2 bay leaf * 2 staranise * 1/4th cup chana dal soaked for 2-3 hours * 3 cups water or as needed To cook masala 1 tbsp oil * 1 tbsp ghee * 2 red chilli * 2 tbsp kasturi methi * coriander leaves handful chopped * ginger Julienne * 1/4th cup hung curd * 1 1/2 tbsp mint leaves chopped * 1 cup tomato paste * 2 tbsp tamarind paste * 2 tsp kashmiri lal mirch powder * 1 1/2 tsp coriander powder * 1/2 tsp chaat masala * 1 tsp roasted jeera powder * 1 tsp salt * 1 1/2 tsp chole masala powder * 2 tbsp roasted anardana powder * 1/4 cup mawa/khoya crumbled or grated Others: 2 tbsp Desi Ghee * 150 gm Paneer * Vegetable Oil to roast paneer To Garnish Ginger Julienne * Green Chilli chopped * Coriander leaves chopped InstructionsTo Cook Chole: In a clean washed cotton cloth add tea leaves, bayleaf, star anise, cloves and black cardamom. Tie them properly with two knot and put it in a pressure cooker along with chole. * Add chopped amla and soaked chana dal. * Add 3 cups of water or as needed. (Fill water enough so that the water is about 1 inch above the level of chole). * Now close the lid and pressure cook for 1 whistle on high flame. * Then slow the flame and cook on low flame for 30 minutes. * Once cooked let the pressure release. * Then take out the potli and set it aside. * Seprate the water and chana and set aside. To Make Chole Masala:* Heat oil and ghee in a pan. * Add dry red chilli, fenugreek leaves, coriander leaves and ginger Julienne. Fry for 2-3 minutes. * After that add hung curd and fry until bread crumbs consistency. * Then add chopped mint leaves and roast. * Then add tomato paste and cook for 2 minute. * Now add tamarind paste and mix well. * Add kashmiri lal mirchi powder, coriander powder, chaat masala, roasted cumin powder, chole masala powder, roasted and powdered anardana, salt and crumbled or grated mawa. * Mix everything well and cook for 5 minutes on high flame. * Once you see oil started seprating add little water (leftover water from chole, which we seprated earlier, keep little water we will use it later). * Again cook stirring in between for about 7-10 minutes on high flame. * Then add cooked chole and mix everything well. * Add leftover chole water and cook again until oil starts seprating. * In a small tadka pan add 2 tbsp desi ghee and heat properly. * Now add burning hot ghee in chole masala and cook for 20 minutes or until you see the water is getting dry. * After that in a pan heat little oil and roast paneer cubes and add to chole and cook for another 5-7 minutes. * Garnish with some ginger, coriander leaves and green chilli and serve hot. NutritionCalories: 628kcal | Carbohydrates: 53g | Protein: 21g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 1580mg | Potassium: 1342mg | Fiber: 11g | Sugar: 20g | Vitamin A: 2243IU | Vitamin C: 125mg | Calcium: 489mg | Iron: 6mgFrequently Asked Questions About this Recipe:Can I use canned chickpeas?Yes, you can use canned chickpeas to save time. Just rinse them well before using.

Is it necessary to use both oil and ghee?Oil and ghee give a richer flavor, but you can use just one. Ghee adds a distinct aroma and richness, while oil is lighter.

What can I use if I don’t have tamarind paste?If you don’t have tamarind paste, you can use lemon juice, lime juice, or a bit of vinegar for the tangy flavor.

My Recommended Product:Saw these serving plates on Amazon which are suitable for serving chole bhature, as you will need to serve chole with bhature, some salad, and pickle. These plates have compartments, so you might want to check them out.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.

The decision is yours, and whether or not you buy something is completely up to you.

 Dynore Set of 6 Stainless Steel Round Mess Tray/Plate  * Heavy Gauge partition plates. Great way to serve food.

Mirror finish
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Buy on Amazon You Might Also Want to Try: Lauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry Recipe Lauki Kofta Curry Recipe is a North Indian Curry Recipe made of shredded bottle gourd and goes well with jeera rice or plain rice. Check out this recipe Rajma Masala Recipe Rajma Masala is a famous North Indian Recipe made with Red Kidney Beans cooked in onion-tomato gravy and some Indian Spices. Check out this recipe Jimikand ki Sabzi Bihari Style Jimikand ki sabzi is a delicious spicy Indian Curry recipe. This recipe goes really well along with plain rice, plain roti and plain paratha. Check out this recipe Besan ke Gatte ki Sabzi Recipe Gatte ki Sabzi Recipe or Gatta Curry Recipe is a popular mouthwatering Rajasthani recipe. Gatte ki Sabzi made up from gram flour, curd, and some Indian spices. Check out this recipe Tari Wale Aloo ki Sabzi Tari Wale Aloo ki Sabzi is a combination of potato cooked in tomato based curry with a nutty flavor of gram flour and a blend of Indian spices. Tari wale aloo ki sabzi goes really well along with poori. Check out this recipe Bhindi Masala Curry Recipe Bhindi Masala Curry Recipe is a mouth watering tasty Indian Curry. Bhindi masala curry goes really well along with plain roti or paratha. Check out this recipeIf you liked this Chandni Chowk Style Chole and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Learn How to make the Mangalore Cucumber Sambar Recipe also called Southekayi sambar. This Sambar is a combination of Mangalore cucumber, spices, and coconut, bringing a unique flavor. It’s perfect for anyone looking to try a new and easy type of sambar. (step-by-step-recipe-photo-video)

About Mangalore Cucumber Sambar Recipe:The Mangalore Cucumber Sambar recipe” is a great dish to finish a good meal. In South India, people make different kinds of Sambar using other types of vegetables and spices, each with its unique flavor and taste.

This sambar is made using Indian Yellow Cucumber and ground coconut masala paste.

This recipe for Mangalore-style southe sambar recipe, also known as southekayi sambar or southe sambar is very famous in Mangalore, Udupi, and the Malnad region of Karnataka.

In Karnataka, sambar is known by various names like “Huli” or “Huli-saaru” in the Malnad region, “Koddel” or “Huli” in Mangalore and Udupi, and “saaru” or “sambar” in other areas.

Karnataka cuisine has a wide variety of sambar recipes, which vary by region, family, and the vegetables used. I often prepare this dish, because it’s healthy and easy to make.

Some people discard the skin, but I prefer not to, especially when making this southekayi sambar. The skin of the cucumber also makes this Mangalore cucumber curry look and taste unique.

This Southe sambar recipe is usually made with yellow cucumber also known by several other names, including Sambar Cucumber, Madras Cucumber, and Malabar Cucumber, and in Kannada, it’s called “Southekayi.”

It is often served in the temples of the Udupi, Mangalore, and Malnad regions.

Although it might seem like there are many ingredients, the process of making this sambar is quite simple, and it tastes very good.

Health Benefits of Mangalore Cucumber:Hydration: Being rich in water content, Mangalore cucumber helps in keeping the body hydrated.

Low in Calories: It is low in calories, making it a great choice for those looking to manage their weight.

Rich in Nutrients: It contains important nutrients like vitamins C and K, potassium, and fiber.

Digestive Health: The high fiber content aids in digestion and helps in maintaining a healthy gut.

Heart Health: Potassium helps in managing blood pressure levels, contributing to heart health.

This variety of cucumber offers a blend of hydration, essential nutrients, and benefits that support overall health, particularly for digestion and cardiovascular health.

Serving Suggestion: Perfect when served hot with steamed rice.

Complements well with idli, dosa, masala dosa, uthappam, or any South Indian breakfast.

Storage Suggestion:Keep refrigerated in an airtight container for up to 3 days.

Reheat on the stove or microwave, adding a little water if it becomes too thick.

Pro Tips for Southe Sambar Recipe:Ensure the cucumber is fresh; a bitter cucumber can alter the taste. So make sure to have a bite of it before cooking.

Roast the spices over low heat to prevent burning, as this can give them a bitter taste.

Why You Should Make this Southekayi Sambar Recipe:Quick: Quick to prepare, making it ideal for a busy schedule.

Flavorful: A unique taste that comes from a combination of fresh cucumber and coconut masala.

Nutritious: Packed with protein from dal and vitamins from vegetables.

Looking for Some More Recipes Like this:Instant Sambhar Recipe for Masala Dosa

Toor Dal Parippu Recipe

Vegetable Stew Recipe Without Coconut Milk

Kerala Parippu Recipe

Mathanga Erissery Recipe

Basic Ingredients Used to Make This Mangalore Cucumber Curry:Yellow cucumber/Sambar-cucumber: This main ingredient adds a mild, slightly sweet flavor and a crunchy texture which is very unique to this regional Mangalore-style southe sambar recipe.

Toor dal: Toor dal is another key ingredient that gives the base and thickness to the sambar.

Turmeric Powder: Adding turmeric provides a bright color and has anti-inflammatory properties.

Salt: Enhances the overall taste of the dish.

Jaggery: The addition of jaggery gives this sambar a slightly different taste and that is what makes this sambar different from the normal sambar.
Grated coconut: Since we don’t use any other veggies in Southekayi sambar, the coconut paste helps thicken it.

Red chili: Red chili adds spiciness, which you can adjust to your taste.

Urad dal: Urad dal is another ingredient that helps thicken the masala, giving the sambar a nutty flavor.

Coriander seeds: In this recipe, coriander seeds are essential for adding flavor.

Jeera (cumin seeds): Gives a slightly peppery, earthy taste.

Fenugreek seeds: Fenugreek seeds are optional, but if you have them, I recommend adding them as they enhance the flavor. I love the flavor of fenugreek seeds in sambar.

Asafoetida: Asafoetida helps with digestion, so it’s good to use it in sambar.

Curry leaves: They are a key ingredient, especially for cooking South Indian dishes.

Mustard seeds: When heated in oil, they release a nutty flavor typical in many Indian dishes.

Cooking oil: I have used vegetable oil to make this Mangalore cucumber curry. Generally, some people use coconut oil, but in many households, vegetable oil is preferred. I chose vegetable oil today to give it a taste different from the typical Kerala dish, where coconut oil is a must in cooking.

PrintManglore Cucumber SambarThis recipe is for Mangalore Style Southe Sambar, a delicious dish made with Mangalore cucumber. It combines fresh spices and coconut to bring a unique flavor. Perfect for anyone looking to try a new variety of sambar, this recipe is both tasty and easy to make.Course Main CourseCuisine IndianKeyword Manglore cucumber sambarPrep Time 5 minutes minutesCook Time 30 minutes minutesTotal Time 35 minutes minutesServings 8 peopleCalories 154kcalAuthor PujaIngredients 1 medium sized yellow-cucumber / sambar-cucumber/ southekayi * 1/2 cup toor dal * 1/2 tsp turmeric powder * 4 tsp salt or as per your taste * 2 tsp jaggery * 2-3 tbsp Tamarind Juice * 1/2 tsp Oil to cook dal * Water Ingredients for masala: 1 cup grated coconut * 3 red chili * 2 tsp urad dal * 4 tsp coriander seeds * 1 tsp jeera / cumin seeds * 1/2 tsp fenugreek seeds optional * 2 tsp cooking oil Ingredients for tempering: 2 red chili * 12 curry leaves * 1/2 tsp mustard seeds * 2 tsp cooking oil * 2 asafoerida pinch Instructions Wash the sambar-cucumber and cut into pieces by discarding the soft middle portion. * Now wash again because some cucumber middle portion will be bitter in taste, so wash properly. * Take toor dal in a pressure cooker and rinse. * Add turmeric powder, 1/2 tsp oil, 2 cup water and cook the dal by making 2 whistles. * Adding turmeric powder and oil helps in better cooking of dal. (dal will be half cooked at this stage) * Now to the same cooker add chopped sambar-cucumber, 2 tsp salt, 3 cup of water and cook by making 2 more whistles. After this stage dal will be fully cooked along with vegetables. * Take a frying pan and roast red chili, urad dal, coriander seeds, cumin seeds, and fenugreek seeds under medium flame using oil. * Grind roasted spices and coconut in a mixer grinder by using required water. * Then add this ground paste into the cooker, which has cooked vegetables and dal. * Check the salt then add 2 tsp salt and 2 tsp jaggery. * Adjust the thickness by adding required water. * Mix well and bring it to boil. Temper it with oil, red chili, mustard seeds, asafotida and curry leaves. * Serve tasty southekayi or cucumber sambar with hot rice. NutritionCalories: 154kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1179mg | Potassium: 226mg | Fiber: 5g | Sugar: 5g | Vitamin A: 356IU | Vitamin C: 72mg | Calcium: 38mg | Iron: 2mgFrequently Asked Questions About this Recipe:What type of cucumber should I use for this sambar?Mangalore cucumber also known as Sambar cucumber or Southekayi, is the key ingredient in this recipe. Use this for the best results. It gives a distinctive flavor and texture to the dish.

Can I make this sambar without coconut?You can skip if you want but then the taste of sambar will differ from the traditional version.

Is there a substitute for jaggery in the recipe?If jaggery is not available, you can substitute it with brown sugar or a small amount of regular sugar to add a hint of sweetness.

How long can I store this sambar, and how should I reheat it?You can store the sambar in an airtight container in the refrigerator for up to three days. When ready to eat, simply add a little water and reheat it on the stove or in the microwave.

Can I add other vegetables to this sambar?Yes, you can also. While cucumber is traditional for this recipe.

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.

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Buy on Amazon You Might Also Want to Try: Kerala Kappa Curry Recipe Kerala Kappa Curry is a Kerala recipe made of mashed Tapioca and some spices and it tastes really well with Theeyal, Pulishery or, moru-curry. Check out this recipe Moru Curry Recipe Moru Curry Recipe is a simple, tangy, spicy and aromatic Kerala style seasoned buttermilk. Moru curry can be served with steamed rice along with some side dish. Check out this recipe Ulli Theeyal Recipe – Shallots in Tamarind and Coconut Sauce Check out this recipe Kerala Kadala Curry – Coconut Black Chickpea Curry Check out this recipeIf you liked this Southe Sambar Recipe or Mangalore Cucumber Curry and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Mawa Pitha Recipe: This is a sweet dish from Bihar, also known as Dudh Pitha, khoya pitha and also called as Gokul Pitha in some parts of Bihar. It uses mawa/khoya to make a soft and tasty dessert that’s perfect for special occasions. Let’s learn how to make Mawa Pitha with my step-by-step recipe video!

About Dudh Pitha Recipe:Just yesterday, I had a great talk with my mom about all the different kinds of Pitha we used to enjoy back home during winter. One type, Tisi ka Pitha, was especially common in our house, and each kind had its special flavor and memories.

But today, I want to share a slightly different and traditional recipe with you — Mawa Pitha, which is boiled and cooked in milk.

At first, I thought about making the Pitha by steaming it with mawa inside, which would have been a bit different. But after talking to my mom, she suggested that I should boil the mawa Pitha instead to keep it more traditional.

She told me that boiling it would make it taste really good, just like it has always been made. Even though I was a little worried about whether I could make it as good as it was supposed to be, my mom cheered me on and gave me some great tips. This helped me feel brave enough to try it.

This khoya pitha recipe is more than just cooking; it’s about keeping our special traditions alive. It reminds me of those cozy winter evenings filled with the lovely smell of food from the kitchen.

I added something special to this recipe too—saffron. We didn’t use saffron when I was younger because it was a bit fancy and we didn’t have it, but the Pitha was still yummy. If you want, you can leave out the saffron. It’s your choice to make the recipe the way you like!

Today, I used store-bought mawa because I didn’t have time to make it from scratch, making this recipe easier for everyone. But if you want to try making your own pure mawa, I’ve shared a recipe for that before. You can check it out here and use it to make this Pitha even more special.

Also, I will share another recipe soon for steamed Pitha, so keep an eye out for that!

Anyways, now let us learn how to make mawa pitha at home. If you try making this Bihari Style Gokul Pitha, please tell me how it went in the comments. I’d love to know if you liked it as much as I do.

Serving Suggestion for Bihari Style Gokul Pitha:Mawa Pitha is yummy and can be enjoyed hot, cold, or just at room temperature. It’s a great dish that fills you up, especially on those cold winter days. In the old days, since there were no fridges, people used to make it during winter and let it cool down for 1-2 hours to eat it a bit cool.

Now, you have the choice to cool it faster if you like it cold. Just put it in the fridge and take it out when you’re ready to eat. This means you can make and enjoy Mawa Pitha any time of the year, not just in winter. (frankly speaking I personally cannot wait for any specific season to enjoy dessert at least )Whether you eat it warm right after it’s made, at room temperature, or chilled from the fridge, Mawa Pitha is always delicious and perfect for any time any season!

Storage Suggestion:If you have leftover Mawa Pitha, you can keep it in the fridge to eat later. Just put it in a container that has a tight lid, and it will be good for a few days. When you want to eat some, take out only the amount you want to eat and warm it up a bit. You can heat it in the microwave for a few seconds or on the stove in a pan over low heat.

This way, you get to enjoy your Mawa Pitha warm and yummy, just like it was freshly made! Remember, only heat up as much as you want to eat at that time.

You can store it in the fridge for 4-5 days easily.

Pro Tips for Khoya Pitha Recipe:Water and Flour Ratio: Use the same amount of water as flour. If the dough feels tough, you can add a bit more hot water to make it smooth.

Hot Water is Key: Always use hot water for kneading because it helps in binding the dough.

Knead While Warm: It’s easier to knead the dough when it’s still a bit warm. You can handle it better with your hands.

Cook Store-Bought Mawa: If you’re using mawa from the store, cook it for 3-4 minutes.

Dry Fruits are Optional: You can add as many dry fruits as you like, or skip them. You can even try using the dry fruit of your choice.

Keep Adding Hot Water: If the dough gets hard while you’re kneading, add a little hot water to keep it smooth.

Just Right Dough: Make sure the dough is not too hard or too soft. A medium-soft dough is perfect. You can test it by making a small ball with the dough. If it doesn’t crack and feels smooth, it’s just right.

Oil or Ghee Helps: If the dough sticks to your hands when you’re filling the pithas, rub a little oil or ghee on your hands while stuffing.

Thickness Matters: Don’t roll the dough too thin; keep it a bit thick so it doesn’t tear.

Right Amount of Filling: Don’t overfill or underfill the pithas, or they might tear.

Trim Extra Dough: If there’s extra dough sticking out while shaping, you can trim it off or just press it to seal.

Seal Any Cracks: If you see small cracks, just roll the pitha between your palms to seal them.

Cook in Batches: If you have many pithas, cook them in batches. Don’t crowd the pan. You can also add more milk if you want.

Watch for Floating: When the pithas start to float a little in the milk, means they are almost done. Cook them for only 2-3 more minutes after that.

Cool Down Mawa: Let the mawa cool down after cooking, before adding sugar, else the mawa will become wet.

Stir Gently: After adding pithas to the milk, don’t stir right away. Wait for 2-3 minutes before stirring.

Cooking Time: Cook the pithas for about 12-15 minutes total.

Why You Should Make this Bihari Style Gokul Pitha:Learn About Traditions: Mawa Pitha is a special dish from Bihar, India. Making it helps you learn about and enjoy a part of Indian culture.

Enjoy Any Time of the Year: Thanks to modern refrigeration, you can have this dish warm in the winter to feel cozy or cold in the summer for a cool snack.

Easy and Fun: This recipe is simple to follow and you can easily customize it to your liking. You can adjust the sweetness and add your choice of dry fruits.

Great for Cooking Together: Making Mawa Pitha can be a lot of fun, especially if you cook with your family or friends.

Tasty Treat: It’s a yummy snack that fills you up.

Good for Learning: While making Mawa Pitha, you can learn how to mix ingredients, shape them, and see how they cook, which is great for practicing your cooking skills.

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this Mawa Pitha recipe.

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Looking For Some More Recipes Like this:Shahi Tukda Recipe

Kesar Lachha Rabdi

Dudh Peda Recipe

Parwal ki Mithai

Milk Powder Peda Recipe

Basic Ingredients Used to Make this Recipe:Rice Flour: This is the main ingredient used to make the dough for Mawa Pitha.

Mawa (Khoya): Mawa, made from reduced milk, is the key ingredient for the filling. It adds a rich, creamy taste to the pitha, making it delightfully sweet and dense. You can make mawa at home or you can also buy it from the store.

Sugar: Sugar sweetens the filling, balancing the mild flavor of the mawa and enhancing the overall taste of the pitha. Sugar is also used while cooking pitha in milk. You can increase or decrease the quantity as per your taste and preference.

Dry Fruits (Almonds, Cashews, Raisins): These add a nice crunch and a bit of natural sweetness. They also make the pitha healthier and add a nice crunch that goes well with the soft dough and rich mawa filling.

Cardamom Powder: This spice is crucial for adding a fragrant.

Saffron: Saffron adds a subtle flavor and a beautiful golden color to the pitha, making it look as good as it tastes. You can skip it if you don’t have it or you don’t want to add it.

Milk: Milk is used to cook the pitha. The stuffed pitha is boiled in milk, which enhances the richness of the recipe, complements the mawa filling, and gives the pitha a soft, creamy texture.

PrintMawa Pitha RecipeMawa Pitha Recipe: This is a sweet dish from Bihar, also known as Dudh Pitha, khoya pitha and also called as Gokul Pitha in some parts of Bihar. It uses mawa/khoya to make a soft and tasty dessert that’s perfect for special occasions. Let’s learn how to make it step by step!Course DessertCuisine IndianKeyword mawa pitha recipeCalories 2092kcalAuthor PujaIngredients 250 gm Rice Flour * 250 gm Water * 200 gm Mawa / Khoya * 1/4 cup Dry grated coconut * 5-6 Almond chopped * 5-6 Cashew nuts chopped * 2 tbsp Raisins * 1/2 tsp Cardamom powder * 4 tbsp Sugar plus 1/4th cup to add in milk * 2 pinch Saffron soak in warm water * 1 ltr Milk InstructionsPrepare the Dough: Boil water in a large pot, pan or kadai. * Once it starts boiling, add ghee to it. * Now slowly add the rice flour and mix well. * Now turn off the heat and cover the pot. * Allow the dough to cool slightly until it’s warm to the touch. * Then knead the dough until it’s smooth. Make the Mawa Filling: In a pan, crumble the mawa and gently roast it on low heat for about 3-4 minutes until it’s lightly golden. * Remove from heat and let the mixture cool completely. * Add powdered sugar, cardamom powder, desiccated coconut. Mix well. * Add in the chopped almonds, cashews, and raisins. Give it a nice mix. Shape the Pitha: Now pinch a lemon size dough. Flatten it to form a small circle. Just like we do for stuff parathas. * Place a spoonful of the mawa filling in the center of each circle. * Carefully bring the edges together and seal them, forming a stuffed ball, ensuring the filling is completely closed. Cook the Pitha: In a large pot, bring the milk to a boil. * Keep stirring and boiling until the milk gets reduced to 700 ml. * Gently drop the stuffed pitha into the boiling milk. Reduce the heat to medium-low. * Let the pitha cook for about 12-15 minutes. * You will see that pitha has started floating , that means they are cooked nicely. * Now add kesar water. Mix well. * Add chopped almond, pista and leftover mawa.M ix everything well and switch off the flame. * Serve the Mawa Pitha warm or allow them to cool and serve at room temperature. They can also be refrigerated and served cold. NutritionCalories: 2092kcal | Carbohydrates: 325g | Protein: 55g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 568mg | Potassium: 610mg | Fiber: 11g | Sugar: 50g | Vitamin A: 912IU | Vitamin C: 5mg | Calcium: 1432mg | Iron: 3mgFrequently Asked Questions about Mawa Pitha Recipe:What is Mawa Pitha?*Mawa Pitha, also known as Dudh Pitha, is a traditional sweet from Bihar, India. It is made by stuffing a rice flour dough with a filling of mawa (thickened milk), sugar, and nuts, then boiling or steaming it.

Can I make Mawa Pitha without mawa?Mawa is important for this recipe, but if you don’t have it, you can use milk powder mixed with a bit of ghee or butter to get a similar taste and texture.

How do I store leftover Mawa Pitha?Leftover Mawa Pitha can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it gently before serving.

Is Mawa Pitha gluten-free?Yes, since Mawa Pitha is made using rice flour, it is naturally gluten-free, making it suitable for those with gluten intolerances.

What are the best occasions to serve Mawa Pitha?Mawa Pitha is great for celebrations like Diwali and Holi, or just getting together with family. It’s a comforting sweet that’s perfect for special days and everyday treats.

How long does it take to make Mawa Pitha?It typically takes about 1 to 1.5 hours to prepare and cook Mawa Pitha, including preparation of the dough and filling, shaping, and cooking.

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Buy on Amazon You Might Also Want To Try: Suryakala Sweet Suryakala Sweet is an Indian Diwali sweet recipes with maida and khoya as main ingredients. Check out this recipe Lavang Latika A flaky parcel, filled with khoya(sweetened reduced milk), sealed with a clove, deep fried, and coated with sugar syrup. Check out this recipe Khoi Laddoo – How to Make Khoya Moa Laddu Moa laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts. Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Recipe for Makhana Kheer Makhana Kheer is a traditional healthy Indian dessert made by simmering Makhana’s in milk till it becomes creamy. Makhana is also known as “Lotus seeds” or “Foxnuts.” This dessert is simple and quick to make, taking less than 30 minutes with just a few basic ingredients. Makhane ki kheer is a perfect dessert if you are fasting. Check out this recipeIf you liked this Mawa Pitha Recipe or dudh pitha recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Try our Veggie Pockets, made with fresh vegetables and creamy cashew sauce in soft, warm pita bread. They are great for a quick lunch or a light dinner. These pockets are nutritious, tasty, and easy to prepare.(step-by-step-recipe-video)

About Veggie Pita Sandwich Recipe:One day, I was walking through the busy streets of Bangalore and found a small Mediterranean restaurant. It was my first time at a place like this.

I love trying new things, but I was a bit worried about whether the food would match our tastes, and if there would be vegetarian options.

I was surprised to find something I liked at the restaurant: pita bread. I first tried pita bread at Fishermen’s Wharf and liked it so much that I made it at home with paneer filling. If you missed those posts, you can check them out here.

Now, back to today’s story…

While looking at the menu, I was excited to see pita bread but worried it would come with meat.

But guess what?

They had a vegetarian option! They served a veggie-filled pita pocket with mayo. I liked the dish and enjoyed it.

That recipe inspired me to recreate that dish with a local touch. And with a little twist.

To match Indian tastes, I added a little Schezwan sauce, which makes them spicy, and some homemade cashew sauce.

This veggie pita sandwich recipe has vegetables and cashew sauce, making it lighter but still filling. This change makes the dish easy to enjoy and contains important nutrients for a busy day.

This recipe keeps you energetic without feeling too full, perfect for a quick lunch or dinner.

This Veg Pita Bread Recipe is special because I made it during a really busy week. I was juggling work and family and needed something simple and comforting.

This easy veggie pita sandwich recipe was quick to prepare and everyone liked it, especially my kid who loved the colorful veggies and the creamy, nutty sauce.

You can check out my Homemade Pita Bread Recipe Here.

Serving Suggestion:This veggie pita sandwich recipe is packed with veggies flavored with schezwan chutney and includes cashew sauce. It’s delicious on its own and ready to eat as is.

But if you want more flavor, you can have mint chutney on the side. You can also try masala chaas, spiced buttermilk, which is soothing and helps balance the spice from the Schezwan sauce. It’s a popular Indian drink that aids digestion.

Storage Suggestion:Store Separately: Keep the pita bread, cashew sauce, and prepared vegetable mixture in separate airtight containers in the refrigerator. This will help maintain their freshness and prevent the pita from becoming soggy.

Refrigerating: The cashew sauce and prepped vegetables can be stored in the refrigerator for up to 3-4 days. Pita bread should also be kept in the refrigerator if not used within a day to keep it fresh.

Reheating: When ready to eat, you can reheat the pita bread on a tawa until it’s warm. The vegetables can be quickly sautéed or microwaved to warm them up. After heating, assemble everything and serve.

You may find that the cashew sauce has thickened, which is okay. To maintain the right consistency, take the cashew sauce out of the fridge an hour before serving so it becomes spreadable.

Pro Tips for Veggies Pita Pocket Recipe:Toast the pita bread slightly before assembling it to get a slight crunch while having it.

If the cashew sauce is stored in the refrigerator then keep it outside for an hour before assembling to get the right consistency.

For an extra spice, increase the amount of Schezwan sauce slightly as per your taste.

Be gentle while stuffing the pita bread to prevent it from tearing.

Why You Should Make this veg pita bread recipe at home:Quick and Easy: It’s fast to make, perfect for busy days.

Healthy: It’s packed with vegetables and cashew sauce, which are great for your health.

Customizable: You can make changes in the recipe and use your favorite veggies or what you have at home.

Kid-Friendly: Kids will like the colorful veggies and creamy sauce.

Light Meal: It fills you up without feeling too heavy. These pita pockets are great for dinner, lunch, or even for a picnic.

Tasty: The mix of cashew sauce and a bit of spicy sauce makes these pita sandwiches very flavorful.

Looking for Some More Recipes Like this:Paneer Pita Pocket Recipe

Stuffed Vegetable Cheese Bun

Paneer Pita Pocket Recipe

Korean cream cheese bun

Cheesy Garlic Bread

Dominos Style Garlic Bread Recipe

Basic Ingredients Used to Make this Easy Veggie Pita Pockets Recipe:Pita Bread: Pita bread is the base of the dish, holding all the fillings. It’s soft but strong enough to keep the ingredients inside without breaking.

Cashew Sauce: Adds creaminess and richness to the dish. Cashews are a great source of healthy fats and proteins, making the sauce both nutritious and satisfying.

Vegetables: Provide crunch and nutrition. These vegetables are high in vitamins and fiber, adding texture as well as health benefits to the pita pockets.

Schezwan Sauce: Schezwan sauce enhances the flavor of the dish. It adds a layer of complexity and heat, appealing to those who enjoy a bit of spice in their meals.

Salt: A very important ingredient.

PrintVeggie PocketsTry our Veggie Pockets: soft pita filled with fresh veggies and creamy cashew sauce. It’s a quick, healthy, and satisfying lunch option! Perfect for a busy day or when you need a delicious meal without the hassle.Course Breakfast, dinner, lunchCuisine MediterraneanKeyword veggie pita bread, veggies pita pocketsPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesServings 6 peopleCalories 223kcalAuthor PujaIngredients 1 Onion chopped * 1 Tomato chopped * 1 Capsicum chopped * 1 Carrot chopped * 1/2 cup Corn boiled * Sczhewaan chutney as needed * Cashew Sauce as needed * 1 Olive oil or vegetable oil tsp * Salt to taste * 1 tsp Garlic chopped * 5-6 nos Pita Bread Instructions Heat oil in a pan. * Add veggies and salt one by one. * Now add sczhewan chutney to it and mix well. * Now cut pita bread in half. * Take one half and spread some homemade cashew sauce. * Now add some veggie mixture and serve. NutritionCalories: 223kcal | Carbohydrates: 48g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 86mg | Potassium: 1084mg | Fiber: 10g | Sugar: 19g | Vitamin A: 15146IU | Vitamin C: 186mg | Calcium: 78mg | Iron: 2mgFrequently Asked Questions About this Recipe:What can I use if I don’t have cashew sauce?If you don’t have cashew sauce, you can substitute it with tahini sauce, almond butter mixed with a little water to thin it, or a simple hung curd dip or sauce if you’re not vegan.

Can I prepare Veggie Pita Pockets ahead of time?Yes, you can. Keep the veggies, sauce, and pita bread stored separately in the refrigerator. Assemble them just before serving to keep the pita from getting soggy.

Is this recipe suitable for vegans?Yes, this recipe is vegan-friendly as long as the pita bread and sauces used do not contain any animal products.

How long can I store the prepped vegetables?Prepped vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure they are dry and crisp to maintain their freshness.

What’s the best way to serve Veggie Pita Pockets?Veggie Pita Pockets are best served warm. Simply heat the stuffed pitas in the oven for a few minutes before serving to freshen up the bread.

Can I add protein to these pita pockets?Absolutely! For added protein, you can use chickpeas, tofu, or paneer if you are vegetarian. These can enhance the nutritional value of the pita pockets.

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Buy on Amazon   You Might Also Want to Try: Recipe for Whole Wheat Bread You’ll be surprised at how simple it is to make whole wheat bread at home! This recipe bakes up soft and tender bread, making it ideal for sandwiches. Check out this recipe Tri color Swirl Bread Recipe Tri color bread is a combination of maida, palak puree and carrot. Check out this recipe Homemade Pita Bread Learn how to make Homemade Pita Bread with our simple recipe. Whether you bake it in an oven or cook it on a stove, you’ll get soft and fluffy pita bread every time. Try making this Homemade Pita Bread at home for a fresh and tasty alternative to the bread you buy at the store. Check out this recipe Potato Sandwich Recipe The Potato Sandwich recipe also called as Aloo sandwich is an easy Indian Style breakfast or snack recipe made with boiled and mashed potatoes, a few spices, and toasted on tawa. Check out this recipe*If you liked this Easy Veggie Pita Pocket and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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The Paneer Pita Pocket Recipe is a combination of soft homemade pita bread with tasty paneer seasoned with peri-peri spices. It also has homemade creamy hung curd dip, mozzarella cheese, and fresh tomato slices to make it even more delicious.

This simple yet flavorful Paneer Pita Pocket meal is perfect for a quick meal or special occasion. It’s great for busy days and sure to be a hit at your table! (Step-by-step-recipe-video)

About Paneer Pita Pocket Recipe:If you’re a regular reader, you might already be aware of how I came across this pita bread recipe. If you missed it, don’t worry, you can still read that story here.

I first made pita bread to go with curry, just like they served it in a restaurant.

While eating, I saw how the pita bread puffed up and formed pockets. This gave me the idea to try something new by stuffing grilled paneer inside. Later, I found out online that this is a common way to serve pita bread.

I decided to give this pita bread a little twist, which you’ll see in this blog post. I hope you enjoy my unique way of stuffing pita bread.

Frankly speaking, filling pita bread with the ingredients of your choice is so much fun.

I was so excited that I tried filling pita bread with different fillings. The combination of grilled paneer, with peri peri masal is heavenly. In addition to creamy hung curd dip, mozzarella cheese, and fresh tomato slices, I found the recipe not only delicious but visually appealing and satisfying.

Filling pita bread with the ingredients of your choice is like an adventure. Every pocket can be a surprise, customized to personal tastes, or whatever you have on hand in your kitchen.

It’s a fantastic way to engage kids in cooking too, letting them choose their fillings and help in the kitchen. This Paneer Pocket has quickly become a favorite in my household, and I hope it will be in yours too. Enjoy the process and savor every bite of your creation!”

Serving Suggestion:Serve your Paneer Stuffed Pita Bread with mint chutney, cashew sauce, or a fresh salad for a complete meal.

Storage Suggestion:You can Store leftover Paneer Pita Pockets in the refrigerator in an airtight container for up to two days. Reheat on tawa or in the oven when ready to eat.

Make sure to keep the fillings separate and only assemble the pita pockets when you’re ready to eat; this way, they won’t become soggy.

Pro Tips for Paneer Pockets:Spice Customization: Adjust the amount of peri peri masala in the paneer filling according to your taste.

Cheese: Experiment with different types of cheese for variety.

Add Veggies: Pick and add vegetables of your choice.

Prep before: Prepare the paneer filling in advance in case you don’t have much time, and store it in the refrigerator. Assemble the pita pockets when ready to serve for a quick meal.

Toasting: For an extra crispy pita, brush the outside with a little oil, butter, or ghee and toast on tawa or skillet until golden brown on both sides.

Sauces: You can try other sauces such as tamarind chutney, garlic sauce, or cashew sauce to spread inside the pita pocket for different flavors if you want.

Why You Should Make this Pita Pocket Meal:Quick to Prepare: This recipe requires few ingredients and is very easy to make.

Packed with Flavor: A delicious combination of spices, paneer, and cheese.

Highly Customizable: You can customize this recipe as per your taste and preferences.

Fun for Kids: Kids will enjoy the fun of making and eating with their hands!

Looking for Some More Recipes Like this:Since you’re reading this post, I guess you like two things: one is pita bread, which shows your interest in baking or your love for baked items, and the second is paneer. Below, I’ve listed a few recipes that might interest you.

Korean Cream Cheese Garlic Bread

Creamy Cheesy Garlic Bread

Stuffed Vegetable Cheese Bun

Garlic Bread Recipe, Dominos Style

Cheese Burst Pizza, dominos style

Basic Ingredients Used to Make Paneer Stuffed Pita Bread:Pita Bread: The base of our dish; soft and perfect for stuffing.

Paneer: It’s a great source of protein and makes the dish filling. Instead of paneer, you can use tofu if you want.

Mozzarella Cheese: Adding cheese gives a stretchy, cheesy texture that makes every bite satisfying. If you prefer, you can use a soft cheese that melts well, instead of mozzarella. You can even skip if you don’t want to add.

Tomato Slices: Provide freshness and a slight tang to balance the creamy and spicy flavors.

Peri Peri Masala: Peri peri masala adds a nice spicy flavor that can be adjusted as per your taste.

Hung Curd Dip: Enhance the overall taste. And makes this dish healthy.

Garlic: Adding garlic to this dish brings in a nice flavor and aroma which I love a lot. If you don’t want to add then you can skip.

Olive Oil: I have used olive oil for this particular recipe. You can use vegetable oil or butter also.

PrintPaneer Pita Pocket RecipePaneer Pita Pocket is a combination of soft homemade pita bread with tasty paneer seasoned with peri peri spices. It also has home made creamy hung curd dip, mozzarella cheese, and fresh tomato slices to make it even more delicious. This simple yet flavorful meal is perfect for a quick meal or special occasion. It’s great for busy days and sure to be a hit at your table!Calories 2120kcalAuthor PujaIngredients 6 Pita Bread * 400 gm Paneer * 1 tsp Olive Oil * 1 tsp Garlic * Hung Curd Dip as needed * Peri Peri Masala as needed * Vegetable Oil or Butter to grill or roast Instructions Heat a grill pan or normal pan or wok and add the oil. When the oil is hot, add chopped garlic and paneer pieces and sauté until golden brown. * Now add peri peri masala and give it a quick stir. The easy peasy paneer filling is ready. * Cut the pita bread into half or lesser depending upon your choice. For this particular recipe I preferred cutting small portion from the sides and putting it back into the bigger side and then filling it. * After that open the mouth of the cut pita bread and spread some hung curd, put some mozzarella cheese, keep some paneer pieces and tomato slices. * Now heat a grill pan or normal tawa or pan. * Add some olive oil, vegetable oil or butter. * Grill or toast the paneer stuffed pita bread from both the sides and enjoy. NutritionCalories: 2120kcal | Carbohydrates: 196g | Protein: 87g | Fat: 108g | Saturated Fat: 61g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 264mg | Sodium: 1902mg | Potassium: 415mg | Fiber: 7g | Sugar: 0.03g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 2214mg | Iron: 5mgFrequently Asked Questions about this Recipe:What can I use instead of peri peri masala in Paneer Pita Pockets?You can use tandoori masala or just a mix of chili powder and cumin for a similar flavor.

Can I make Paneer Pita Pockets ahead of time?Yes, you can prepare the paneer filling ahead and store it in the fridge. Just assemble and heat the pita pockets when you’re ready to eat.

Are Paneer Pita Pockets healthy?Yes, they are healthy. They include paneer, which is a good source of protein, and you can add lots of veggies for more nutrients.

What can I serve with Paneer Pita Pockets?Pita bread goes well with hung curd dip, salad, or chutney.

Can I use something other than pita bread for this recipe?Yes, you can use any flatbread or even wrap them in a tortilla if you don’t have pita bread available.

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Buy on Amazon   You Might Also Want To Try: Tri color Swirl Bread Recipe Tri color bread is a combination of maida, palak puree and carrot. Check out this recipe Recipe for Whole Wheat Bread You’ll be surprised at how simple it is to make whole wheat bread at home! This recipe bakes up soft and tender bread, making it ideal for sandwiches. Check out this recipe Burger Recipe at Home – Easy Vegetable Burger Recipe Now make the Burger Recipe at Home with crispy, crunchy, vegetable patty flavored with some Indian Spices. This Easy Vegetable Burger Recipe is perfect to make your kids happy. Check out this recipe Homemade Vegetable Pizza Puff Recipe Pizza Puff Recipe is a snack recipe which is a combination of vegetables and Pizza sauce, stuffed inside a puff pastry. Check out this recipe Choco Burst Chocolate Pizza Recipe Chocolate Pizza is the sweetest, most delectable chocolate pizza you’ve ever tasted, so imagine it on top of a warm, mouthwatering pizza with a crunchy crust. It’s quite simple to make. Check out this recipe*If you liked this Paneer Pita Pocket Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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Learn how to make Homemade Pita Bread with our simple recipe. Whether you bake it in an oven or cook it on a stove, you’ll get soft and fluffy pita bread every time.

Try making this Homemade Pita Bread at home for a fresh and tasty alternative to the bread you generally buy at the store.(step-by-step-recipe-video)

About Pita Bread Recipe:Have you ever tried something new and immediately fallen in love with it? That’s exactly what happened to me with pita bread.

Last month, during my visit to a restaurant called Fisherman’s Wharf, known for its seafood, I tried pita bread for the first time.

I know what you’re thinking: being a vegetarian, why did I pick a restaurant known for seafood? Well, let me explain. My better half enjoys having non-veg once in a blue moon, and I always look for places where veg and non-veg are served so we can enjoy our meals.

Though most restaurants serve both, some known for non-veg have a limited vegetarian spread.

Anyway, more than the food, what matters most is spending time together.

At Fisherman’s Wharf, they served starters with pita bread. So, I thought of ordering pita bread along with my veg curry. Trust me, the moment I tried that warm, soft bread, I decided to make pita bread at home.

After much research, I made pita bread today, and to my surprise, it came out well.

I found that pita bread is very similar to the chapatis we make in India. What I liked most about this recipe is that each pita puffs up into a pocket that can be stuffed with delicious fillings.

This recipe is perfect for anyone looking for a simple recipe that connects you to flavors and traditions from around the world.

Today, I’m also excited to share that this pita bread can be made using two methods—on a tawa (stovetop) and in an oven.

Both methods give delicious results, giving you the flexibility to choose based on your convenience or availability of tools.

So let us jump straight onto the recipe and learn how to make pita bread in the oven and how to make pita bread on tawa.

What is Pita Bread?Pita bread is a soft, fluffy flatbread from the Middle East and Mediterranean areas. It is made from basic ingredients like flour, water, yeast, and salt. When pita bread is baked at a high temperature, it puffs up because of the steam inside. Once it cools down, it flattens but keeps a pocket inside.

This pocket makes pita bread very useful in cooking. You can cut it open and fill it with things like meat, vegetables, cheese, and sauces. Pita is also great for scooping up dips like hummus or for making pizza bases. Its softness and mild taste make it a favorite bread in many different foods around the world.

Origin of Pita Bread:Pita bread, a staple in Middle Eastern and Mediterranean cuisines, has been around for over 4,000 years. Originating in the Middle East, possibly in Mesopotamia (modern-day Iraq), it was traditionally baked on hot stones.

The word “pita” comes from Greek, meaning “bread” or “loaf.”

What sets pita apart is its pocket, which forms naturally due to the steam in the dough during high-temperature cooking. This pocket makes it perfect for filling with various foods like hummus or falafel.

Over the centuries, pita has spread across many regions, becoming a beloved part of meals in cultures around the world for its simplicity and versatility.

Subscribe for More Deliciousness!I hope you liked this recipe and are excited to try this pita bread recipe.

And guess what? There’s more to come! Soon, I’ll be sharing mouthwatering recipes for Stuffed Veggie Pita Pockets and Stuffed Paneer Pita Pockets that are perfect for any meal of the day. And I am sure you would not want to miss that.

To make sure you’re the first to get these recipes, subscribe to my email list. You’ll receive updates and new recipes delivered straight to your inbox. It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!

Serving Suggestion:With Curry: Pita bread goes well with all types of curries.

Stuff and enjoy: Fill your pita with anything you like! You can stuff them with your favorite grilled vegetables, along with hung curd dip or cashew sauce for a quick and satisfying meal.

Go Desi: You can also stuff pita bread with spicy potato or paneer to give some desi touch.

With Hummus: Spread some creamy hummus on warm pita slices for a delightful snack.

Mini Pizzas: Let the kids top pita with sauce, cheese, and their favorite toppings, then bake for a quick dinner.

Traditional Fillings: You can also try stuffing your pita with traditional ingredients like tzatziki, tomatoes, and cucumber for a taste of the Mediterranean.

Storage Suggestion:Room Temperature: Keep pita bread in a bread box or wrap it in a clean cloth and store it in a cool, dry place. It will stay fresh for about 2-3 days.

Refrigerate: If you want it to last a bit longer, put the pita bread in a plastic bag and store it in the refrigerator. It should be good for up to a week.

Freeze for Longer Storage: To keep your pita bread fresh for several weeks, wrap each pita individually in plastic wrap and then place them in a freezer bag before freezing.

When you’re ready to eat one, just thaw it at room temperature or warm it up directly in the oven or toaster. However, I would recommend not storing it for too long; it’s best consumed within 2-3 days. The sooner, the better.

Pro Tips:Warm Water: Use warm water to help the yeast work better. Just make sure it’s not too hot or it will kill the yeast.

Kneading: Spend a good amount of time kneading the dough. This helps make the bread soft and fluffy.

Even Rolling: Roll each piece of dough to the same thickness. This helps them cook evenly and puff up nicely.

Hot Oven: Make sure your oven is really hot before you put the pita in. A hot oven helps the pita puff up and cook properly.

Watch Closely: Keep an eye on the pita as it cooks. It cooks fast and you don’t want it to burn.

Why You Should Make this Recipe:Simple and Quick: This recipe is easy and fast, perfect for busy days without sacrificing taste or quality. Also, this recipe is straightforward and doesn’t require any fancy techniques or ingredients. Anyone can make it!

Versatile and Customizable: You can fill pita pockets with almost anything you like, from veggies and hummus to grilled meat or cheese. It’s great for breakfast, lunch, or dinner.

Fun Activity & Kid-Friendly: Making pita can be a fun way to spend time in the kitchen, This recipe is a great way to get your kids involved in the kitchen, making cooking a fun learning experience for the whole family.

Healthier Option: Homemade pita bread doesn’t have the preservatives generally found in store-bought versions, making it a healthier choice.

Serve It Your Way: Perfect with dips, as a sandwich, or toasted for a crispy snack.

Looking for Some More Recipes Like this:Stuffed Vegetable Cheese Bun

Cheesy Garlic Bread Recipe

Dominos Style Cheese Burst Pizza

Cream Cheese Garlic Bread

Basic Ingredients Used to Make this Recipe:For a delicious pita bread, there are a few things you need to look for.

All-Purpose Flour: I have used all-purpose flour to make pita bread today, you can also use wheat flour instead, in case you want a healthy version of it.

Yeast: To get the dough to ferment, I used yeast. I have used Instant dry yeast for this bread, but you can use active dry yeast as well.

Milk: You’ll need fat in the dough to make soft bread. The addition of milk in this recipe gives a fantastic texture.

Sugar: Sugar softens the dough by feeding the yeast and increasing its activity.

Salt: This recipe calls for salt in order to make pita bread tasty. So make sure you add it.

Water: Water to knead the dough.

PrintHomemade Pita BreadLearn how to make Homemade Pita Bread with our simple recipe. Whether you bake it in an oven or cook it on a stove, you’ll get soft and fluffy pita bread every time. Try making this Homemade Pita Bread at home for a fresh and tasty alternative to the bread you buy at the store.Course Appetizer, Main Course, Side Dish, SnackCuisine MediterraneanKeyword Pita Bread RecipeCalories 1593kcalAuthor PujaEquipment Mixing Bowl * Messuring Cups * Spatula * Plate * Baking Tray * Tawa * Oven * Rolling Pin * Rolling Board Ingredients 1 cup Milk * 1 tbsp Sugar * 3 1/2 tsp Yeast * 1 tbsp salt * 1/2 cup water * 3 cup maida Instructions In a large bowl, combine the lukewarm milk, sugar, and yeast. Stir and let it sit for about 5 minutes until it becomes frothy. * To the yeast mixture, add flour and salt and gradually mix. * Combine well until a soft dough forms.(ensure that the salt doesn't come directly in contact with the yeast mixture) * Transfer the dough onto a platform and Knead the dough for about 5-7 minutes until it becomes stretchy and glutens forms. * Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size. * Punch down the dough and divide it into 8 equal parts. Cover the shaped dough with a damp cloth and let it rise again for about 30 minutes. * Roll each part into a ball and then flatten into a circle, about ¼ inch thick. * Oven Method: Preheat your oven to 270°C . * Place the rolled-out dough on the baking sheet OR tray and bake for 2-3 minutes on each side, or until puffed and lightly golden. * Stovetop Method: Heat a skillet over high heat and cook each pita for about 30 seconds to 1 minute per side, or until puffed and spots begin to brown. NutritionCalories: 1593kcal | Carbohydrates: 314g | Protein: 51g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 7088mg | Potassium: 873mg | Fiber: 13g | Sugar: 25g | Vitamin A: 395IU | Vitamin C: 0.03mg | Calcium: 368mg | Iron: 18mgFrequently Asked Questions About the Recipe:Can I use whole wheat flour instead of all-purpose flour?*Yes, you can use whole wheat flour instead of maida.

Why didn’t my pita bread puff up?Pita bread might not puff up for a few reasons. Make sure your oven is hot enough and that the yeast you use is active. Also, rolling the dough evenly is crucial because uneven thickness can prevent it from puffing.

My Recommended Product:Saw, these beautiful casseroles on Amazon Keep your Homemade Pita Bread hot & Fresh for Long Hours.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions.

The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon You Might Also Want to Try: Recipe for Whole Wheat Bread You’ll be surprised at how simple it is to make whole wheat bread at home! This recipe bakes up soft and tender bread, making it ideal for sandwiches. Check out this recipe Aata and Jaggery Cake This aata jaggery cake is a very tasty and moist sweet cake. It is made with whole wheat flour (aata) and jaggery. So when you are craving something sweet, you can enjoy this guilt-free cake. Check out this recipe Eggless Mango Cake Recipe Mango suji cake is a delicious eggless cake made using mangoes. This is a delicious dessert that I am sure, will soon become your favorite too. This is a popular recipe for special occasions and get-togethers. Check out this recipe Dry Fruit Cake Eggless Dry Fruit Cake Recipe is an easy, tasty and deliciously moist cake recipe. This eggless cake is a rich cake full of dried fruit raisins and nuts. Check out this recipe Eggless Banana Cake Recipe Eggless Banana Cake Recipe is a delicious and moist cake recipe made with some ripe bananas. And as the name says , this recipe does not contain egg in it. Check out this recipeIf you liked this Pita Bread Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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This Raw Mango Sattu Drink Recipe or Sattu Sharbat is a refreshing and healthy choice for summer. It blends the sour taste of raw mango with nutritious sattu flour, spices, and a bit of citrus. It’s easy to make, perfect for hot days, and everyone will enjoy it. (step-by-step-recipe-video)

About Raw Mango Sattu Drink Recipe:Healthy Sattu Drink is a simple recipe from Bihar that helps cool you down in the summer. It’s getting more popular because sattu is now known as a superfood.

Sattu is full of insoluble fiber and other important nutrients, It cools the body and is good for your stomach, hair, and skin.

Drinking a glass of summer sattu drink is very healthy. It fills you up for a long time, has few calories, and is good for people with diabetes because it has a low glycemic index.

It’s also a great choice if you’re trying to lose weight because it’s low in calories.

Every morning, I love drinking a glass of Sattu Sharbat on an empty stomach because it’s good for my health.

And yes, it also reminds me of my childhood.

Sattu ka sharbat, aam panna, and bael ka sharbat were the three drinks my mom used to make during summer to beat the heat.

Roasted Bengal gram flour, known as Chana Sattu, is a must-have in every Bihari kitchen. Sattu comes in various types but my personal favorite is chana sattu. Which I’m using in today’s recipe.

Known as “poor man’s food,” sattu is a nutritious meal that originated in Bihar.

Usually, people buy “sattu flour” for making dishes, but today I decided to make chana sattu at home for this summer sattu drink.

When making the flour, I chose not to remove the husk to avoid waste, even though this might result in a different color from the usual bright yellow found in store-bought sattu.

Keeping the husk intact can increase the fiber content and nutritional value of the sattu, although some prefer to remove it for a smoother texture and lighter flavor.

So now let’s jump into today’s recipe, called the summer sattu drink also known as sattu sharbat..

Previously, I shared three more ways of making sattu ka sharbat. You might want to check them out here.

Serving Suggestion:Sattu ka sharbat is best enjoyed when it is chilled. You can add a sprig of mint or some chopped coriander for an extra freshness.

Storage Suggestion:To maintain the best taste and freshness, store in the refrigerator and consume within one day.

Pro Tips for making Sattu Sharbat:Choose the Right Mango: Select raw mangoes that are firm and slightly green for the best tangy flavor. Also pick mango that are not too sour. I prefer using totapuri mango for this recipe.

Adjust Sweetness: Taste the sharbat before serving and adjust the salt and spices accordingly.

Serve Chilled: For maximum refreshment, chill the sharbat in the refrigerator before serving.

Garnishing: Garnish each serving with a sprig of fresh mint or a slice of raw mango for a beautiful presentation.

Why You Should Make this Recipe:This Sattu Drink recipe is a delightful blend of tangy raw mango, nutty sattu, and refreshing spices, perfect for beating the summer heat. There are many other reasons you should consider making this recipe. Like this summer drink is,

Nutritious: Packed with essential vitamins and minerals.

Hydrating: Perfect for staying cool on hot days.

Digestive Health: Supports healthy digestion.

Easy Prep: Simple and quick, perfect for busy days.

Looking for some More Recipes Like this:Curry Leaves Buttermilk

Mango Milkshake Recipe

Thandai Recipe

Easy Mango Frooti Recipe

Mango Lassi Recipe

Basic Ingredients Used to Make this Recipe:Roasted Chana: Roasted chana is the base for the drink, it has a lot of protein to keep you full. You can use any sattu flour but I love chana sattu more for this recipe.

Roasted Cumin Powder: Adds a warm earthy flavor taste that balances the tanginess of the raw mango.

Black Salt: Enhances the overall taste, and also adds a hint of saltiness.

Onion: Adds a crunchy texture, you can skip the onion if you want.

Green Chilli: Adds some spiciness to the recipe.

Raw Mango: The star ingredient, providing a tangy flavor and refreshing taste.

Water: Helps blend the ingredients to get the right texture.

Lemon: Adds a tangy taste and freshness to the drink.

PrintRaw Mango Sattu DrinkThis Raw Mango Sattu Drink is a refreshing and healthy choice for summer. It blends the sour taste of raw mango with nutritious sattu flour, spices, and a bit of citrus. It’s easy to make, perfect for hot days, and everyone will enjoy it.Course DrinksCuisine IndianKeyword raw mango sattu drink, sattu drinkTotal Time 10 minutes minutesCalories 772kcalAuthor PujaEquipment Mixer Grinder * Mixing Bowl * Churner Ingredients 200 gm roasted chana * 1 tsp roasted cumin powder * 1 tsp black salt or to taste * 2 tsp onion chopped * 1 tsp green chilli chopped * 5 tsp raw mango chopped * 1/2 ltr water cold * 1 lemon big Instructions In a mixer grinder, add roasted chana and grind until it becomes a fine powder. * Then, in a bowl, add the ground sattu powder along with cumin powder, black salt, chopped onion, green chili, raw mango, water, and lemon juice. * Mix everything well and serve. NutritionCalories: 772kcal | Carbohydrates: 149g | Protein: 35g | Fat: 8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 2365mg | Potassium: 233mg | Fiber: 56g | Sugar: 11g | Vitamin A: 316IU | Vitamin C: 68mg | Calcium: 433mg | Iron: 11mgFrequently Asked Questions About Healthy Sattu Drink Recipe:How long can I store the prepared Summer sattu drink?*It’s best to consume it on the same day for the freshest taste. However, you can refrigerate it for up to 24 hours.

Can I make this drink ahead of time and store it in the refrigerator?Yes, you can prepare the drink in advance and store it in the refrigerator. However, it’s best to add the chopped onion, green chili, and lemon just before serving to maintain their freshness and flavor.

Can I use bottled lemon juice instead of fresh lemon in this recipe?Fresh lemon juice is recommended for the best flavor. If you must use bottled juice, make sure it is 100% pure lemon juice without any added preservatives or sweeteners.

Is this drink suitable for children?Yes, this drink is suitable for children. However, you may want to adjust the amount of green chili according to their spice tolerance.

Can I use sattu made from other grains like wheat or barley?Yes, you can use sattu made from other grains, but keep in mind that it will alter the flavor and texture of the drink.

Is this drink suitable for people with gluten intolerance?Sattu is naturally gluten-free, but it’s important to check the packaging to ensure that it has not come into contact with gluten-containing grains during processing.

Can I add ice cubes to the drink?Yes, you can add ice cubes to make the drink colder and more refreshing.

My Recommended Product For this Recipe:Saw these beautiful serving glasses to serve this delicious summer sattu drink.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions.

The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon   You Might Also Want to Try: Muskmelon Lassi – Cantaloupe-Yogurt Smoothie Muskmelon lassi is a unique and refreshing twist on the classic lassi recipe. It’s a great way to enjoy the sweet and tangy flavors of muskmelon while getting the health benefits of yogurt. Check out this recipe Minty Watermelon Lemonade Recipe Check out this recipe Punjabi Sweet Lassi Check out this recipe 10 Minute Recipes – How to make Easy Banana Milkshake Recipe Banana Milkshakes is a very easy and simple to make drink. So if you are running short of time and you want something instant for breakfast along with a slice of bread then this is the best combination to go for. Check out this recipe*If you liked this Healthy Sattu Drink Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Cajun Potato Recipe is a creamy and tasty snack made from small mashed potatoes mixed with a tangy curd-based sauce. This Cajun Potato Recipe is a vegetarian version of the usual meaty Cajun dishes, so it’s great for vegetarian people.

It’s a favorite appetizer at Barbeque Nation and is usually served just before the main course. (step-by-step-recipe)

About Cajun Potato Recipe:It was my birthday when we first visited the Barbeque Nation restaurant. I loved the place, especially their style of serving starters.

Right after I finished my welcome drink, they brought me some corn and the mouthwatering dish called Cajun Potatoes.

Just like love at first sight, it was love at first bite for me.

The potatoes were crispy on the outside and soft on the inside, loaded with delicious spices.

I liked them so much that I wanted to make them at home. But then I found out that the spiced sauce used in the original recipe was made with mayonnaise. So, I decided to recreate the recipe with a healthier twist by substituting the mayonnaise with hung curd.

Hung curd is a thick yogurt.

So, I mixed in some spices to make it taste just right.

And guess what?

After a few trials, I made the perfect batch of Cajun potatoes.

They were as delicious as the ones you get at the restaurant!

This recipe is really easy and fun to make. It’s the perfect dish when you want something delicious and quick to snack on.

So without waiting, let’s get started and Experience the flavors of Barbeque Nation at home with this Cajun Potato Barbeque Nation Style recipe – a tasty and creamy appetizer with just the right amount of spice, ideal for any gathering.

By the way, since you’re reading this post, I’m assuming you love potatoes. If so, you might want to check out some of these popular potato recipes on my blog- potato sandwich, potato chips, cheese-stuffed potato balls, Aloo Samosa.

Serving Suggestion:Serve these Cajun Potatoes hot, garnished with some chopped onions and fresh coriander leaves. For a complete meal, you can serve them with a light salad or some grilled paneer or veggies of your choice.

Storage Suggestion:These cajun potatoes without mayonnaise are best enjoyed fresh. However, if you need to store them, keep the potatoes in the refrigerator without adding the sauce. Just before serving, reheat them in a pan to make them crispy, and then add the hung curd dip.

This way, you can retain the crispiness and freshness of the dish. Also, since the sauce is made with hung curd, make sure to keep it refrigerated; otherwise, it might become too sour. Right before serving, add some chopped onions and coriander to make it look and taste fresh.

Pro Tips for this Cajun Spiced Potatoes Recipe:1. Ensure the potatoes are only parboiled and not too soft, as they need to hold their shape when fried. 2. For a healthier version, you can air-fry the coated potatoes instead of deep-frying. 3. Adjust the spices in the Cajun sauce according to your preference. If you like it spicier, add more red chili flakes.

Why You Should Make this Recipe:Ease and Flavor: This cajun spiced potatoes recipe is simple and delicious.

Quick Preparation: Ideal for busy days.

Crowd-Pleaser: Loved by adults and children both.

Restaurant-Quality: Creamy, spicy taste that replicates dining out with minimal effort.

Healthy Alternative: This recipe does not use mayo; instead, it uses a hung curd sauce, making it a healthier choice.

Looking for Some More Recipes Like this:Papdi Chaat Recipe

Aloo Samosa Recipe

Bhelpuri Chaat Recipe

White Matar Chaat Recipe

Basic Ingredients Used to Make this Recipe Cajun Potato Barbeque Nation Style:Baby Potatoes: Baby potatoes are the star of this dish. Their small size makes them ideal for a snack or appetizer. In case baby potatoes are unavailable, you can use regular potatoes, although the taste might differ slightly.

Simply cut the potatoes into small chunks and adjust the cooking times accordingly.

Hung Curd: Hung curd provides a creamy texture to the sauce, making it a healthier option. It also helps in binding the spices well.

You can check out the recipe for hung curd here. In case hung curd is not available you can use Greek yogurt which is very much similar to hung curd.

Spices: I have used spices like Peri-peri seasoning, Pepper powder, Garlic powder, Black Salt, Oregano, Red Chili Flakes, and Kashmiri red chili powder.

These spices are a must for this recipe and make the potatoes taste just right, with a mix of spicy, tangy, and herby flavors that are very important for this recipe. If peri peri seasoning is not available you can substitute it with extra red chili flakes.

Maida (All-Purpose Flour) and Corn Flour: These two ingredients are used to make a slurry, important for the crispy outer coating of the potatoes.

Others: Milk to adjust the consistency of sauce and water to make a slurry.

PrintCajun Potato RecipeCajun Potato Recipe is a creamy and tasty snack made from small mashed potatoes mixed with a tangy curd-based sauce. This Cajun Potato Recipe is a vegetarian version of the usual meaty Cajun dishes, so it’s great for vegetarian people.Course AppetizerCuisine IndianKeyword cajun potatoesPrep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutesServings 4 peopleCalories 413kcalAuthor PujaEquipment Pressure Cooker * Strainer * Kadai * slotted spoon * Plate * Mixing Bowl * Whisker * Spatula IngredientsIngredients: 250 gm Baby Potatoes par boiled for Slurry 2 tbsp Maida * 1 tbsp Corn Flour * Water for Cajun sauce 1 cup Hung Curd * 1 tsp Peri Peri Seasoning * 1/2 tsp Black Pepper Powder crushed * 1 tsp Garlic Powder * Black Salt to taste * 1/2 tsp Oregano * 1/2 tsp Red Chilli Flakes * 1 tsp Kashmiri Red Chilli Powder * 1 tbsp Milk or as needed, to adjust the consistency InstructionsMethod: Smash the paeboiled potatoes lightly with palm.Set aside. * Now make a slurry by adding maida, corn flour and water by adding little water. * Now dip the potatoes in slurry. * Deep fry the coated potatoes,from both sides. * Fry until golden brown. Set aside. Method for Cajun Sauce. In a bowl add hung curd, black salt, black pepper, kashmiri red chilli powder, red chilli flakes, oregano and peri peri seasoning and mix well. * So the healthy cajun sauce is ready. Assembling:* Place the fried potatoes in plate. * Top it up with cajun sauce. (make sure that the potatoes are well coated with sauce) * Garnish with chopped onion, coriander leaves and serve. NutritionCalories: 413kcal | Carbohydrates: 72g | Protein: 28g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 1438mg | Fiber: 8g | Sugar: 9g | Vitamin A: 967IU | Vitamin C: 56mg | Calcium: 281mg | Iron: 4mgFrequently Asked Questions About Cajun Potatoes without Mayonnaise:Can I make this recipe without frying?Yes! For a healthier alternative, you can bake the coated potatoes in an oven at 200°C until crispy or use an air fryer.

What if I can’t find peri-peri seasoning?\You can substitute it with more red chili flakes.

What does Cajun mean?The term “Cajun” refers to a group of people in Louisiana, USA, who came from Canada a long time ago. The word also describes their special style of cooking, which is known for being very flavorful and often spicy.

What does Cajun Cuisine mean?Cajun cuisine is a style of cooking that comes from the Cajun people of Louisiana. It’s known for its bold flavors, use of local ingredients, and a mixture of French and Southern cooking techniques. Cajun dishes often include seafood, meats, and vegetables, seasoned with a variety of spices for a hearty and flavorful meal.

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You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions.

The decision is yours, and whether or not you decide to buy something is completely up to you.

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Buy on Amazon   You Might Also Want to Try: Korean Cream Cheese Garlic Bread The Korean Paneer Garlic Cheese Bun is a tasty fusion snack that combines creamy Indian paneer and garlic butter in a fluffy bun. Check out this recipe Dahi Bhalla Papdi Chaat Recipe Bhalle Papdi Chaat is a famous North Indian fast food or street food. This is served almost all across India. Check out this recipe Papdi Chaat Recipe Papdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many. Check out this recipe Pav Bhaji Recipe Pav Bhaji Recipe is popular street food from Mumbai. Bhaji is a combination of mix match vegetables and some Indian spices served along with toasted Pav. Check out this recipe*If you liked this Restaurant’s homemade Cajun Potato Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Milk Powder Peda Recipe is a quick Indian dessert recipe that comes together in just 10 minutes. This Peda can be prepared with minimal ingredients mostly available in your kitchen. (step-by-step-recipe-video)

About Milk Powder Peda Recipe:Before I jump on to today’s recipe let me share with you, a very interesting story that I think can surely inspire you to make this recipe.

This story is about how I came across this quick peda recipe. And the story goes like THIS….

A few years ago while everyone was getting ready for a Diwali party including me with lots of delicacies. Suddenly I remembered that I had forgotten something very important.

With lots of work and busy schedules, I got so overwhelmed that I forgot to make some sweets to offer during Puja and of course my guests.

And I was like, what now?

One of my friends was observing me very closely and asked me

what was wrong with you my dear. Why are you looking so worried?

I explained the reason for my worry.

She just smiled and asked, “Do you have milk powder at home?”

I just nodded yes…

And she was like, “Wow that’s great. then the problem is solved.”

“Just show me your kitchen, give me 10 minutes and the milk powder.”

believe me in just 10 minutes, with just a handful of ingredients she was ready with creamy delicious peda to offer in pooja and also to impress my guest.

The pedas were a big hit in my family and also liked by my guests too.

Guess what?

They were surprised to know how this delicious dessert came together in just 10 minutes, and everyone asked me the recipe for peda.

With that experience I learned something very important “‘ even during the busiest times, it’s possible to create something special and delightful if you want to”

Since then Milk Powder Peda has become my go-to recipe whenever I need a quick Indian dessert.

This instant milk peda recipe is best for a school event for the kids, a last-minute dinner party, or a festive celebration. They are not only easy to make but also bring back beautiful memories of Diwali. I feel nostalgic for that simple act of friendship and that quick recipe idea that solved my problem.

This recipe for making milk peda with milk powder is very easy. It does not take much time – only about 10 minutes. These sweet milk pedas taste very good but are simple to make. You only need a few basic ingredients.

The recipe uses regular milk powder that we have at home. With just some sugar, ghee, and cardamom powder, you can make soft, crumbly pedas in no time.

By the way, if you are someone who is looking for dudh peda made from scratch then you might want to check out my Dudh Peda Recipe here.

Serving Suggestion:These Milk Powder Pedas are great as a dessert after meals or as a snack any time of the day. These Milk Powder Pedas are also perfect for packing in your kids’ lunch boxes or snack boxes. They’re easy to make and are a sweet treat your kids will love during their school day.

Storage Suggestion:You can store these tasty peda in an airtight container at room temperature if you plan to consume them within a week. For longer storage, I would advise, refrigerating them, and simply letting them come to room temperature before serving for the best flavor and texture.

Pro Tips:When you are making these instant milk powder pedas, be careful about the flame. Keep the flame medium, not very high. If the flame is too high, the peda mixture can stick to the pan.

Keep cooking and stirring the peda mixture until it forms a ball shape. If you don’t cook it enough and it doesn’t become a ball, the pedas will not set properly. They will remain sticky instead of becoming firm.

Allow the mixture to cool slightly before shaping the pedas; this makes the shaping easier and prevents the pedas from cracking.

In my case, this time pedas came out smooth except few which I tried making without letting the mixture cool.

Because my kiddo was craving to have some sweets and I could not resist making a few for her immediately. (but even if there are some cracks you find simply ignore and enjoy pedas, because shapes will not make any difference in taste).

Why You Should Make This Recipe:This Milk Powder Peda recipe is not just about making some sweets. It’s about creating moments, and memories, even on your busiest days. I think you must try this recipe. And once you try this, do let me know how it turned out for you.

Perfect for any occasion
Require minimal ingredients and effort
Simple and easy to make
Comes together in just 10 minutes

Looking for some more recipes like this:Quick Sattu Laddoo Recipe

Khoi Laddoo Recipe

Ragi Laddoo Recipe

Coconut Laddoo Recipe

Basic Ingredients Used to Make this Recipe:Milk Powder: The key ingredient in the peda recipe, it provides a rich, milky flavor important for the peda.

Sugar: Adds the needed sweetness.

Cardamom Powder: Gives the peda a traditional Indian Flavor.

Milk: Helps bind the ingredients, and also enhances the creaminess of the pedas.

Ghee: Ghee is another important ingredient. Ghee not only adds richness but also helps in shaping pedas.

Pistachios: Used for garnishing, they add a crunchy texture and a vibrant green color.

PrintInstant Milk Powder Peda RecipeThis recipe for making milk powder peda is very easy. It does not take much time – only about 10 minutes. These sweet milk pedas taste very good but are simple to make. You only need a few basic ingredients.Course DessertCuisine IndianKeyword Milk Powder Peda RecipeCook Time 10 minutes minutesTotal Time 10 minutes minutesCalories 1676kcalAuthor PujaEquipment Kadai * Plane Turner * Mixing Bowl * Plate Ingredients 1 1/2 cup Milk Powder * 1/2 cup Sugar * 1/2 tsp Cardamom Powder * 1/2 cup Milk * 2 tbsp Ghee * Pista for garnishing Instructions* Heat milk in a kadai. * Add ghee and mix well. * Now add milk powder little by little and keep mixing it on low flame. * Once the mixture starts slightly thickening add sugar and cardamom powder and mix everything well. * Cook and keep stirring till it thickens like a dough like consistency. * After that turn off the flame and take out the mawa in a bowl and let it cool down. * Once the mawa gets slightly cold, take a little ghee in your hand and take out a little dough, make it round and press lightly from the middle. Now put pistachios on top and keep it, milk powder peda is ready. * Similarly make all the pedas and enjoy delicious milk powder pedas. NutritionCalories: 1676kcal | Carbohydrates: 180g | Protein: 55g | Fat: 85g | Saturated Fat: 53g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 278mg | Sodium: 760mg | Potassium: 2750mg | Fiber: 0.3g | Sugar: 179g | Vitamin A: 1991IU | Vitamin C: 17mg | Calcium: 1906mg | Iron: 1mgFrequently Asked Questions About This Recipe:Can I make this recipe with non-dairy milk powder?You can give it a try, though I have never tried it. But I feel it should work.

Can I add other flavors to my pedas?Absolutely! Feel free to experiment by adding saffron or even rose water for a different twist.

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Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions.

The decision is yours, and whether or not you decide to buy something is completely up to you.

Milton Cube Storage Glass Jar * Square shape jar suitable for modular kitchen drawer, this glass jar is transparent which helps to identify inside contents easily. It is quite handy to operate, steel finish transparent lids for a see through vision of the jar’s contents * Make your kitchen counter and pantry organized with this stylish jar, perfect for your beautiful home and kitchen, it help you save space in your kitchen. Few items are as versatile as the multipurpose jar * This cube jars having multipurpose use of storing cereal, rice, sugar, noodles, coffee beans, candy, dried fruits, or other necessary pulses. A pantry full of this classy storage solution will not only look super organized but also stylish and modern * Preserving your food in clear jars is a terrific way to avoid waste and create variety in your daily routines. A pantry full of this classy storage solution will not only look super organized but also stylish and modern.

Buy on Amazon   You Might Also Want to Try: Lavang Latika A flaky parcel, filled with khoya(sweetened reduced milk), sealed with a clove, deep fried, and coated with sugar syrup. Check out this recipe Suryakala Sweet Suryakala Sweet is an Indian Diwali sweet recipes with maida and khoya as main ingredients. Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Parval ki Mithai Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well. Check out this recipe Khoi Laddoo – How to Make Khoya Moa Laddu Moa laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts. Check out this recipe*If you liked this 10-minute homemade Milk Powder Peda Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

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These easy eggless oatmeal cookies are soft, chewy, and buttery sweet. They’re filled with a mix of plump raisins and cranberries and flavored with cinnamon.

This recipe is very easy to make and is my favorite way to make oatmeal raisin cookies without eggs. (step-by-step-recipe)

About Easy Eggless Oatmeal Cookies:If you are looking for cookies without eggs, then you might want to try these eggless flavorful oatmeal cookies made with oats, raisins, and cranberries.

These special cookies are made without eggs, crispy on the outside, and soft and chewy on the inside.

These no egg Oatmeal Cookies are suitable for people who can’t eat eggs or prefer to avoid them.

So to give it a perfect texture we use a combination of butter, sugar, and water to bind the dough together resulting in cookies that are crisp on the outside but chewy and soft on the inside.

Rolled Oat is the star ingredient in these cookies. The oats make the cookies taste nutty and give them a nice, filling texture and flavor.

The oats also have lots of fiber, so these cookies are healthier than most other cookies.

And the best part is, these cookies also have plump, juicy raisins and tangy cranberries mixed into the dough.

The oats and dried fruits like raisins and cranberries give the cookies different flavors and textures that taste good together.

So whether you’re looking for an egg-free treat or just want to try something new and tasty, these eggless oatmeal cookies are sure to be liked by everyone in the family.

So do try these healthy oatmeal cookies at home and let me know your thoughts.

Serving Suggestion:You can serve these chewy oatmeal cookies just like that, or you can also enjoy them with a cold glass of milk or a hot cup of tea or coffee.

You can pack these cookies for lunchboxes or picnic baskets as well. And one more idea which is my personal favorite is to have these cookies along with a glass of milk as a substitute for my heavy breakfast.

Storage Suggestion:Once completely cooled, store these chewy oatmeal cookies in an airtight container to retain their chewiness. They stay fresh for up to a week at room temperature.

Pro Tips for No Egg Oatmeal Cookies:1. Make sure the butter is softened to the right consistency for a smooth dough. 2. Soak the raisins and cranberries before adding to the dough. This makes them juicier and plumper. 3. If the raisins are fresh, and soft because you’ve just opened the packet, there’s no need to soak them. However, if the raisins have been in the fridge and they seem dry and hard (though still soft when you bite), then you should soak them. 4. To soak raisins for eggless oatmeal cookies, simply put them in warm water for 10 minutes. After soaking, drain the water and pat the raisins dry with a kitchen towel or paper towel. 5. To make the perfect chewy oatmeal cookies make sure not to overmix the dough, just bring it together so that you get soft and chewy cookies.

Why You Should Make this Recipe:1. These healthy Oatmeal cookies are quick, easy, and delicious 2. Healthier than other cookies 3. These cookies are packed with the goodness of raisins and cranberries 4. These Chewy oatmeal cookies are a perfect snack for those unexpected guests or a family treat!

Looking For Some More Recipes Like this:Eggless Sesame Oatmeal Cookies

Bihari Style Thekua Recipe – Fried Cookies

Crispy Papdi Recipe

Bihari Nimki Recipe – Fried Salty Snack

Basic Ingredients Used to Make this Recipe:All-purpose flour: All-purpose flour is the key ingredient that provides desirable texture and structure in cookies. Today I used all-purpose flour but for a healthier twist, you can use whole wheat flour. But then the cookies made with whole wheat flour will make your cookies denser and give them a nuttier flavor.

Cinnamon: The addition of cinnamon to these healthy oatmeal cookies makes them taste warm and a little spicy. It goes well with the sweetness and makes the cookies taste more flavorful.

Baking Soda: Generally, I don’t prefer using baking soda in any of my recipes, but there are somewhere it becomes an essential ingredient and you cannot avoid it this Eggless oatmeal cookie is one of those. It becomes all the more important when you don’t have the option of adding eggs because you are a vegetarian like me. So in this recipe, baking soda helps your cookies rise and become light and fluffy. Without it, your cookies might be a bit flat and dense.

Unsalted Butter: Butter, especially unsalted butter at room temperature, enhances the flavor and softness of your cookies. When mixed with sugar, it helps the cookies rise by trapping air. In case, unsalted butter is not available, you can use coconut oil, ghee, or vegetable oil as substitutes. Just keep in mind that these alternatives might slightly change the texture and taste of your cookies due to their different fat and moisture contents.

Rolled Oats: Rolled oats make your cookies chewy and satisfying. They add fiber and nutrients for a healthy touch and give your cookies a nice texture and fuller feel.

Raising & Cranberries: Raisins and cranberries make your cookies sweet and tart and help keep them moist.

PrintEasy Eggless Oatmeal Cookies with Raisins and CranberriesThese eggless oatmeal cookies are soft, chewy, and buttery sweet. They’re filled with a mix of plump raisins and cranberries and flavored with cinnamon. This recipe is very easy to make and is my favorite way to make oatmeal raisin cookies without eggs.Course DessertCuisine AmericanKeyword Oatmeal Raisin Cranberry CookiesPrep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutesCalories 2130kcalAuthor PujaEquipment otg * Mixing Bowl * Spatula * Baking Tray * Hand Blender Ingredients 3/4 cup All purpose flour Maida * 1/2 tsp Ground cinnamon * 1/4 tsp Baking soda * 1/2 cup Unsalted butter softened at room temperature * 1 tbsp White sugar * 2/3 cup Raw sugar * 4-5 tsp Water * 1 1/3 cups Rolled Oats * 3/4 cup mix of golden Raisins, black raisins and cranberry Instructions Preheat the oven to 350°F (180°C) for at least 10 minutes. * Apply butter on baking sheet and set side. * In a bowl, take dry ingredients (all purpose flour, baking soda and ground cinnamon). Whisk until everything is mixed properly. * In another large bowl, add softened butter, white sugar and raw sugar. Start beating using a hand mixer (or you can use a stand mixer with paddle attachment). Beat it until smooth. * Then add water. Again beat until combined. Using a spatula scrap the sides of the bowl. * Add flour mixture and rolled oats. Mix using your hand until everything comes together like a soft dough. * Now add soaked raisins and cranberry and fold them into the cookie dough. * Now take a portion of the cookie dough into your palm. Shape into a fairly smooth ball. Flatten it slightly. So it becomes a disk shape. (you can take size as per yor choice) * Arrange it on a baking sheet. Place them a few inches apart so cookies have some room to expand. * Bake into the preheated oven for about 30 minutes. (you can check the cookies after 20 minutes if it is baked with toothpick as baking time may vary depend on oven) * Let it cool down for 5 minutes so they firm up. Then transfer them on a cooling rack to cool down. Serve them warm or at room temperature. NutritionCalories: 2130kcal | Carbohydrates: 286g | Protein: 25g | Fat: 100g | Saturated Fat: 60g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1404mg | Potassium: 562mg | Fiber: 14g | Sugar: 134g | Vitamin A: 2839IU | Vitamin C: 0.04mg | Calcium: 124mg | Iron: 10mgFrequently Asked Questions About this Recipe:Can I use oil instead of butter in this recipe?*Yes, you can substitute oil for butter in this recipe. Use a neutral-flavored oil like vegetable. Keep in mind that using oil instead of butter might change the texture slightly, making the cookies a bit denser.

How long do these cookies last?Stored in an airtight container at room temperature, these cookies can last up to a week.

Can I add nuts to this recipe?Yes, you can add chopped nuts such as walnuts, almonds, and cashews for extra crunch and flavor.

What if I don’t have cranberries?If you don’t have cranberries, you can simply add more raisins, or you can use mix of yellow and black raisins.

Why do I need to soak the raisins?Soaking the raisins helps to plump them up and make them juicier.

Can I make these cookies sugar-free?You can replace the sugar with a sugar-free sweetener suitable for baking. But this may effect the texture and flavor.

My Recommended Product:Saw these beautiful Food Storage Canister on Amazon, and thought of sharing them with you to store those delicious healthy oatmeal cookies

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions.

The decision is yours, and whether or not you decide to buy something is completely up to you.

Food Storage Canister * It has an airtight lid that will keep the inside content fresh and protected. * This amazing jar is constructed with excellent quality materials. * Adjustable, Bpa Free, Dust Resistant * Durable

Buy on Amazon   You Might Also Want to Try: Recipe for Cheesy Garlic Bread This homemade recipe for cheesy garlic bread recipe will help you make light and fluffy garlic bread, filled with the aromatic tastes of garlic and mozzarella cheese. Check out this recipe Dominos Style Garlic Bread Recipe – How to Make Garlic Bread at Home Dominos Style Garlic Bread Recipe is a simple garlic bread recipe made in a similar style to the one that is served in Dominos restaurant and uses some very simple ingredients that should mostly be readily available at home. Check out this recipe Best Dominos Style Recipe of Cheese Burst Pizza from Scratch This recipe of cheese burst pizza will help you to make the best Dominos Style cheese burst pizza from scratch. These Cheese Burst Pizzas have a cheese explosion inside the crust, with bite-sized chunks of cheese being released with every bite, which just makes it heavenly. Check out this recipe Choco Burst Chocolate Pizza Recipe Chocolate Pizza is the sweetest, most delectable chocolate pizza you’ve ever tasted, so imagine it on top of a warm, mouthwatering pizza with a crunchy crust. It’s quite simple to make. Check out this recipe Stuffed Vegetable Cheese Bun Stuffed vegetable cheese bun is a soft, fluffy bakery savory bread flavored with cheese, oregano seasoning, and stuffed vegetables. Check out this recipe*If you liked this Healthy Oatmeal Cookies Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This creamy cashew sauce recipe also called the cashew cream recipe is a dairy-free recipe. And with just 5 ingredients and 5 minutes, you can make a rich vegan sauce with my simple. (Step-by-step-recipe)

About Cashew Sauce Recipe:In case you’re looking for a rich, velvety sauce that is dairy-free and plant-based, cashew sauce is what you can make at home.

With just a few simple basic ingredients available in your kitchen – cashews, garlic, salt, and water – you can whip up a delicious sauce that will transform any dish that you serve it with.

Cashew sauce is popular for vegans and people who don’t eat dairy. It has a creamy texture and nutty taste, because of the use of cashews.

This makes it a good replacement for sauces made with cream or cheese. Cashew sauce is also \easy to make. You only need a few basic ingredients that most people have at home.

So say no to those unhealthy mayonnaise and sauces and replace them with this creamy cashew sauce.

Serving Suggestion:Cashew cream sauce is very useful. You can use it as a dip for veggies and crackers.

You can also drizzle it on roasted veggies and baked potatoes. Toss the sauce with pasta for a creamy, dairy-free alfredo sauce.

Cashew sauce can be a good replacement for many other sauces too.

Storage Suggestion:Cashew sauce can be stored in an airtight container in the refrigerator for up to 5 days.

If you plan on keeping it longer, you can freeze it in portions for up to 3 months. Simply, thaw it in the refrigerator overnight before using.

I prefer making it in small batches so that we know that what we are consuming is good and healthy. So make as much as you can finish in 4-5 days.

Pro Tips for the recipe for cashew cream:Soaking Cashew: Make sure to soak the cashews in water for at least 4 hours (or overnight) before blending. This will help soften them and make them easier to blend into a smooth sauce.

Use a high-speed blender: To get the silky smooth texture use a high-powered blender. If you don’t have a high-speed blender, you may need to blend the sauce longer.

Adjust the consistency: Add water as needed to get the desired consistency. Also, make sure to add water little by little.

Why You Should Make this Recipe:Beyond being dairy-free and vegan-friendly, cashew sauce has several advantages like,

Packed with healthy fats and plant-based protein from the cashews.
Great substitute for mayonnaise or any other creamy sauce that you buy from the store.
It’s budget-friendly, especially when compared to expensive dairy-based sauces or vegan cheese alternatives.

Looking for Some More Recipes Like this:Sweet and Sour Tamarind Sauce

Imli ki Chutney

Red Chilli Garlic Chutney

How to make Aam ka murabba

Aam ka Chunda

Mango Jam Recipe

Aam ki Launji Recipe

Amla Chunda Recipe

Basic Ingredients Used to Make this Recipe:1. Cashews: The main ingredient, cashews provide a creamy base and nutty flavor. They’re also a good source of healthy fats, protein, and minerals like copper and magnesium. 2. Garlic: Adding garlic gives the sauce a nice garlicky flavor and aroma. But if you want you can skip. 3. Salt: A pinch of salt helps balance and enhance the other flavors in the sauce. 4. Water: The liquid component allows the cashews to blend into a smooth, pourable sauce.

PrintCashew Sauce RecipeThis creamy cashew sauce recipe is a dairy-free recipe. With just 5 ingredients and 5 minutes, you’ll have a rich vegan sauce ready.Course Side DishCuisine IndianKeyword cashew sauce recipeTotal Time 20 minutes minutesServings 2 cupsCalories 718kcalAuthor PujaEquipment Mixer Grinder * bowl Ingredients 2 cups Cashews * 1 1/4 cup water * 2-3 cloves Garlic * 1 tsp Salt Instructions* In a bowl add cashews, cover with water and soak for about 2 hours. * After 2 hour drain and rinse thoroughly. * Now in a blender jar add soaked cashews, garlic, salt and water. * Puree until smooth. * You can thin out by adding some more water to desired consistency. * So the easy peasy cashew sauce is ready to be served. * You can store cashew sauce in the fridge for 3-4 days or freeze. NutritionCalories: 718kcal | Carbohydrates: 40g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Sodium: 1186mg | Potassium: 864mg | Fiber: 4g | Sugar: 8g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 9mgFrequently Asked Questions About this Recipe:Do I need to soak the cashews before making the cashew sauce?Yes, it’s very important to soak the raw cashews in water for 4-8 hours before blending. Soaking cashews helps in softening them up so you can get an ultra-smooth, creamy sauce. But in case you are short of time you can do a quick 15-30-minute hot water soak and that too should work.

Can I use roasted cashews instead of raw?Roasted cashews will give the sauce a nuttier flavor, but can make the texture grainy. This sauce looks and tastes good if it has a smoother texture. So I would advise using raw unsalted cashews for this recipe.

How can I make the sauce thinner or thicker?To thin it out, you can add more water. Make sure to add a tablespoon or two at a time until you reach your desired pourable consistency. To thicken, you can add more cashews and that should work.

How long does cashew sauce stay fresh?Fresh cashew sauce can be refrigerated for 4-5 days and consumed. You can freeze it for 2-3 months – just defrost overnight before using and it should taste fine.

My Recommended Product:Saw these beautiful glass storage containers on Amazon, and thought of sharing them with you.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

Spice Storage Container with 200 ml Capacity * Material Characteristics: The airtight spice containers is made of high quality scratch-free glass. These glass jars come in a round shape with air tight silicon gasket clip top lid that makes it look fashionable and seals the items within tight. * Noble Design: Of all the factors that will affect the freshness of your spices, air is arguably the most damaging. You will want to avoid using containers that let your spices come into contact with moving air. Glass jars are a great option since it is non-porous, which means that your spices will be protected as long * Multipurpose: Glass jars can be used for a number of kitchen items like flour, grams, cloves, pulses, whole grains. Pantry foods like pasta, salt, sugar, spices, pickle, baking ingredients, nuts, dried fruits and even cereal can be conveniently stored in these glass jars. Not only is it easy to access these items, you can quickly organize and beautify your pantry space and cabinet interiors. * Features: Each reusable mini jar container is equipped with an airtight gasket that seals in the aroma and flavour of your favourite herb. Theyre also designed to prevent spills in the kitchen. Whether you plan on using these clear glass spice jars for your kitchen, small spice jars as gifts, or simply as small ounce containers for your home projects. * Compact: Along with the materials, you should also consider the size of the containers. Smaller is usually better when it comes to containers for storing spices. A small container is important for limiting the amount of air and moisture that come into contact with the spice. The less empty space in the container, the less air and moisture will reduce the spice’s pungency.

Buy on Amazon   You Might Also Want to Try: Korean Cream Cheese Garlic Bread The Korean Paneer Garlic Cheese Bun is a tasty fusion snack that combines creamy Indian paneer and garlic butter in a fluffy bun. Check out this recipe Homemade Vegetable Pizza Puff Recipe Pizza Puff Recipe is a snack recipe which is a combination of vegetables and Pizza sauce, stuffed inside a puff pastry. Check out this recipe Dominos Style Garlic Bread Recipe – How to Make Garlic Bread at Home Dominos Style Garlic Bread Recipe is a simple garlic bread recipe made in a similar style to the one that is served in Dominos restaurant and uses some very simple ingredients that should mostly be readily available at home. Check out this recipe Stuffed Vegetable Cheese Bun Stuffed vegetable cheese bun is a soft, fluffy bakery savory bread flavored with cheese, oregano seasoning, and stuffed vegetables. Check out this recipe Burger Recipe at Home – Easy Vegetable Burger Recipe Now make the Burger Recipe at Home with crispy, crunchy, vegetable patty flavored with some Indian Spices. This Easy Vegetable Burger Recipe is perfect to make your kids happy. Check out this recipe*If you liked this Cashew Sauce Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This Eggless aata jaggery cake is a very tasty and moist sweet cake. It is made with whole wheat flour (aata) and jaggery. So when you are craving something sweet, you can enjoy this guilt-free cake. (step-by-step-recipe)

About Eggless Aata Jaggery Cake:The eggless aata jaggery cake is a special kind of cake made with whole wheat flour which we call ‘aata’ in Hindi. It uses jaggery instead of white sugar, which is a natural sweetener made from sugarcane juice.

The addition of jaggery gives it a deep, earthy sweet taste with a lovely warm brown color.

To begin with, we first mix the wet ingredients – oil, curd (yogurt), milk, and jaggery powder. And then we add the dry ingredients like aata, baking soda, and baking powder. And then mix everything. And yes, we should not overmix after adding these dry ingredients.

The curd in the batter makes the cake very soft and moist inside when baked. The baking soda and powder make it rise and become light and fluffy.

Finally, top it up with some chopped almonds before baking. This gives a nice crunch and flavor on top.

The best thing I like about this whole wheat jaggery cake is that it tastes so delicious but also has healthy whole wheat flour and no refined sugar. Jaggery has some nutrients like minerals too.

So what are you waiting for?

Make this delicious whole wheat cake at home and enjoy something sweet without using too much extra sugar or unhealthy ingredients.

Serving Suggestion:This delicious whole wheat cake tastes good on its own, It makes for a great snack with chai or coffee. And If you ask me how I enjoy this aata cake, then let me share the secret – I mostly enjoy it for breakfast with a glass of warm milk. It’s so satisfying.

Storage Suggestion:If there is any leftover of this whole wheat cake, you can store it in an airtight container at room temperature for 2-3 days. And you can slightly warm up the cake before serving if you want.

Pro Tips for Whole Wheat Jaggery Cake:1. Make sure not to overmix the batter once you add the dry ingredients. If you mix too much, the batter will become thick and dense and the cake will have a chewy and heavy texture instead of being soft. 2. Ensure to use good quality jaggery powder for the best flavor and sweetness. 3. Let the cake cool completely before slicing it.

Why You Should Make This Whole Wheat Cake:This Homemade Aata cake with Jaggery is,

Eggless

Healthier than regular butter cakes since it uses whole wheat flour and unrefined jaggery instead of white sugar.

Instead of butter, this recipe uses oil which makes the cake a bit lighter.

Looking for Some More Recipe Like this:Eggless Banana Cake Recipe

Eggless Mango Suji Cake

Eggless Dry Fruit Cake

Eggless Chocolate Truffle Cake

Eggless Chocolate Cake Recipe

Basic Ingredients Used to Make Aata Cake with Jaggery:To make whole wheat cake you need a few very basic ingredients, easily available in your kitchen like,

Wheat Flour (Aata): Wheat flour is the key ingredient in this recipe which provides nutrients like fiber that are missing in regular maida.

Jaggery Powder: This is another key ingredient in this recipe which gives a lovely rich flavor and some minerals. Make sure to use good quality, organic jaggery.

Curd: Helps make the cake incredibly soft and moist.

Milk: Milk makes the batter richer and moist.

Baking Soda & Powder: The leavening agents that help the cake rise.

PrintAata and Jaggery CakeThis aata jaggery cake is a very tasty and moist sweet cake. It is made with whole wheat flour (aata) and jaggery. So when you are craving something sweet, you can enjoy this guilt-free cake.Course CakesCuisine IndianKeyword aata jaggery cakeCalories 2767kcalAuthor PujaEquipment Oven Toaster Griller * Mixing Bowl * Spatula * Baking Tray * Baking Sheet * Basting Brush Ingredients 1/2 cup Oil * 1 cup Curd * 1/4 cup Milk * 1 cup Jaggery Powder * 1 1/2 cup Wheat Flour * 1/2 tsp Baking Soda * 1 tsp Baking Powder * Almonds for toppings Instructions* In a bowl first add oil, curd, jaggery and milk. Mix well. * Now add dry ingredients like maida, baking soda, baking powder and mix well until well combined. Do not overmix. * Top it up with chopped almonds. * Bake in pre-heated oven at 180 degree C for 55 min. * After baking, keep the cake on wire mesh atleast for an hour, until it gets cool down completely. * So the tasty cake is ready to cut and enjoy. NutritionCalories: 2767kcal | Carbohydrates: 357g | Protein: 43g | Fat: 127g | Saturated Fat: 11g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 74g | Trans Fat: 0.4g | Cholesterol: 7mg | Sodium: 671mg | Potassium: 797mg | Fiber: 7g | Sugar: 207g | Vitamin A: 99IU | Calcium: 697mg | Iron: 14mgFrequently Asked Questions About this Recipe:Why the Cake didn’t rise properly, what could be the reason?If the baking soda or baking powder is old or not measured correctly, there is a possibility of not rising the cake properly so make sure to use fresh leavening agents and measure them properly. Also, do not overmix the batter.

Can I bake this cake in a pressure cooker?Yes of course you can bake this eggless aata cake easily in a pressure cooker.

My cake turned out too dense/dry, what could have gone wrong?A cake can become dense and rubbery if the batter is overmixed, and also if the cake is overbaked.

My Recommended Product:Found this beautiful cake stand made of real bamboo and has a very beautiful design. It will make your cake look more attractive. Your guests will be impressed when they see this nice cake stand.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your research and choose a product that best suits your needs and budget.”

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NESTIC Wooden Cake Stand with Acrylic Dome, Round Cake Dessert Serving Tray Platter * cake stands make it easier to decorate birthday cakes, display your pastries, and serve all your favorite treats. This beautifully designed, all-natural bamboo cake stand really makes the difference. Impress your guests with this piece of art. * PERFECT DECORATION: MDF / Plywood serving board with show-stopping glass dome brings warm, natural sophistication to any decor, great for entertaining and gifting. * VERSITILE : Used as a cake stand, wedding cake stand, dessert stand or for fruit, bread and other desserts. It can be used for all types of activities and parties, such as tea parties, baby showers, graduation ceremonies, weddings, Christmas, Thanksgiving or home decor. * EASY TO USE : Assemble is not required, so cake stand is very convenient to use and easy storage, handling, and transporting. Totally reusable and wash easily for cleaning, use a wet cloth to wipe the surface when needed.

Buy on Amazon   You Might Also Want to Try: Stuffed Vegetable Cheese Bun Stuffed vegetable cheese bun is a soft, fluffy bakery savory bread flavored with cheese, oregano seasoning, and stuffed vegetables. Check out this recipe Best Dominos Style Recipe of Cheese Burst Pizza from Scratch This recipe of cheese burst pizza will help you to make the best Dominos Style cheese burst pizza from scratch. These Cheese Burst Pizzas have a cheese explosion inside the crust, with bite-sized chunks of cheese being released with every bite, which just makes it heavenly. Check out this recipe Recipe for Whole Wheat Bread You’ll be surprised at how simple it is to make whole wheat bread at home! This recipe bakes up soft and tender bread, making it ideal for sandwiches. Check out this recipe Recipe for Cheesy Garlic Bread This homemade recipe for cheesy garlic bread recipe will help you make light and fluffy garlic bread, filled with the aromatic tastes of garlic and mozzarella cheese. Check out this recipe*If you liked this *Whole Wheat Jaggery Cake** or Aata cake with jaggery *and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndi*a

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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This Recipe of chocolate Pizza is the sweetest, most delectable chocolate pizza you would’ve ever tasted. Imagine tasty chocolate on top of a warm, mouthwatering pizza with a crunchy crust. Yes, it is yummy and it’s quite simple to make. (Step-by-Step-Recipe-Video)

About Recipe of Chocolate Pizza:Chocolate is a big part of our lives. Over time, we have come up with all kinds of creative ways to eat chocolate, including putting it on pizza. Chocolate pizza is as delicious as it sounds. This pizza recipe is a perfect combination of chocolate syrup, chocolate spread, and lots of chocolates.

My daughter once had chocolate pizza at Domino’s. Unfortunately, after a while, they stopped selling chocolate pizza.

Now, Guess what! After that instance, my daughter was after me. She kept asking, why can’t I make chocolate pizza?

That’s it…

Finally, I thought of making chocolate pizza at home. And to my surprise, it came out well.

And that was the day when we planned to buy a new OTG for us since the one that we had was not working.

I did not make the same what we used to get in Domino;’s with a thin crust base, rather I gave a completely new twist. I made this pizza in a cheese burst style that’s why the name was given choco burst chocolate pizza.

The chocolate pizza recipe is a real classic. If you are bored of the classic tomato, cheese, and paneer pizza, then you can switch it up by getting creative with your toppings.

You can get creative and make a chocolate pizza recipe. This recipe does not require a lot of time to put together, so you can easily plan one for your next party.

Chocolate Pizza is one of the newest food fads to hit the internet. The photos of these tasty treats have appeared all over the web, but very few people know just how these desserts are made. This blog will look at everything you need to know about this popular dessert.

Why you should make this Recipe?If you have been following me then you might know by now that I love pizza. And I also love chocolates. So it is obvious that I would love chocolate pizza because that gives me the best of both worlds.

Chocolate Pizza t is one of the most delicious things on earth. So, if you are reading this blog, you too like pizza, and if you like pizza, then you need to make a chocolate pizza.

Chocolate Pizza is an exciting way to enjoy your favorite food with a twist.

But why should you make chocolate pizza? Because

Your kids would love this pizza
Great recipe idea for kids birthday party
Innovative dessert recipe to surprise guest
Stays good in refrigerator for one day

Looking for some more Dessert Recipes?Are you looking for some more dessert recipe ideas for your kids, then you might want to check out the below-mentioned recipes. Hope you liked them too.

Chocolate Coconut Laddoo Recipe

Eggless chocolate truffle cake recipe

Eggless chocolate glucose biscuit no-bake cake

Eggless chocolate cake recipe in a pressure cooker

Basic Ingredients used to make this recipe:The basic ingredients in making a great chocolate burst pizza recipe is not that difficult. Here is the list of ingredients you need to make that sweet treat.

All-Purpose Flour: I have used all-purpose flour to make cheese burst pizza, you can also use wheat flour instead, in case you want a healthy version of it.
Yeast: To get the dough to ferment, I used yeast. I have used Instant dry yeast for this bread, but you can use active dry yeast as well.
Milk: You’ll need fat in the dough to make soft bread. The addition of milk in this recipe gives a fantastic texture.
Milk Powder: I have used milk powder in this recipe which helps in softening any bread.
Sugar: Sugar softens the dough by feeding the yeast and increasing its activity.
Water: Water to knead the dough.
Chocolate: I have used three types of chocolate here, like dairy milk silk chocolate for the top layer, and I have used choco spread from Hershey’s and chocolate sauce.
Toppings: You can use toppings of your choice, I have used strawberry, strawberry wafers, and chocolate kisses.

PrintChoco Burst Chocolate Pizza RecipeChocolate Pizza is the sweetest, most delectable chocolate pizza you’ve ever tasted, so imagine it on top of a warm, mouthwatering pizza with a crunchy crust. It’s quite simple to make.Course DessertCuisine IndianKeyword chocolate pizzaPrep Time 20 minutes minutesCook Time 15 minutes minutesTotal Time 1 hour hour 35 minutes minutesServings 1 Pizza, mediumCalories 1019kcalAuthor PujaEquipment otg * Baking Tray Round * Mixing Bowl IngredientsFor Dough: 1 1/2 cups All Purpose Flour * 1/2 cup Milk * 2 tsp Yeast * 1 tbsp Sugar * 1 tbsp Milk Powder * 1/3 cup Water * 1 tbsp Butter * Maize Flour as required For Topping and Garnishing: Chocolate Spread as required * Dairy Milk Silk Chocolate as required, Grated * Strawberry as required * Strawberry Wafers as required * Chocolate Kisses as required Instructions Dissolve 1 tbsp Sugar in 1/2 cup milk * Add 2 tbsp yeast and let it proof * Now add 1 1/2 cup all-purpose flour, 1 tbsp milk powder and 1/3 cup water and mix it to a sticky dough. * Transfer the dough to a platform. * Knead well for about 10-15 minutes by stretching and scrapping the dough. * Knead until the stickiness is gone and it forms a nice soft dough * Add 1 tbsp butter and knead once more for another 2-3 minutes * Grease a bowl with butter and place the dough in it. * Grease the dough with butter. * Let the dough stay for about 1 hr. * In 1 hour the dough will become double the size. * After 1 hour punch the dough to remove air bubbles. * Transfer the dough to a platform, sprinkle some maize flour and knead once again for about 2 minutes. * Cut the dough into 2 parts in 60:40 ratio * Take the smaller ball and roll it into 90% the size of your pizza tray. * Slightly roast this base for about a minute on a tava. * Roll the other part into a size about 110% of your pizza tray. * Place it on the pizza tray and prick it with a fork. * Spread chocolate spread on the base. * Then place the first base on top and seal the sides by brushing water on the sides. * Now place the pizza for baking in a preheated oven at 240 degree for about 12 minutes. * Take the pizza out and grate some chocolates on top and place it again in the oven for another 3 minutes. * Once the pizza is done, take it out and garnish it with crushed wafers, chocolate sauce and strawberries. * Decorate with some chocolate kisses also. And your choco burst chocolate pizza is ready to serve. NutritionCalories: 1019kcal | Carbohydrates: 174g | Protein: 35g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 694mg | Fiber: 12g | Sugar: 22g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 9mgMy Recommended Product: Usha 3642RCSS 42L Oven Toaster Grill with Rotisserie and Convection * Capacity: 42 litres , Suitable for 5-8 people * Cooking capability: Baking, Grilling, toasting * Wattage: 2000W * Warranty: 2 years * Includes Oven toaster grill, Skewers , Rotisserie, Baking Tray, Wire Rack, Crumb Tray, Rotisserie Tongs, Grill & Bake Tray Tong

Buy on Amazon   Frequently Asked Questions about the Chocolate Pizza:**Why my pizza crust is hard or dense?**Yeast is used to aerate the pizza crust. The dough will not be leavened if the yeast does not activate properly, resulting in a dense, dry, or hard texture. Make sure you have a good brand of yeast on hand.

I do not have an oven. How can I make pizza without an oven?A pan or Kadai can easily be used to make pizza. You can check out this recipe for No Yeast Pizza in Kadai. And you can follow the same process to make Chocolate pizza too.

Won’t the chocolate filling burn if I add it in the inside crust?No, the chocolate filling won’t burn. Since there are two crusts covering the chocolate it will not burn unless your crusts burn.

Can I add the top layer of the Chocolate at the beginning itself?No, it is not recommended because if you do that, the top layer of the chocolate will burn. It is hence that we recommend baking the pizza first and then adding the top layer. Then you can bake the pizza for a further 2-3 minutes.

You might also want to try: Best Dominos Style Recipe of Cheese Burst Pizza from Scratch This recipe of cheese burst pizza will help you to make the best Dominos Style cheese burst pizza from scratch. These Cheese Burst Pizzas have a cheese explosion inside the crust, with bite-sized chunks of cheese being released with every bite, which just makes it heavenly. Check out this recipe Stuffed Vegetable Cheese Bun Stuffed vegetable cheese bun is a soft, fluffy bakery savory bread flavored with cheese, oregano seasoning, and stuffed vegetables. Check out this recipe Dominos Style Garlic Bread Recipe – How to Make Garlic Bread at Home Dominos Style Garlic Bread Recipe is a simple garlic bread recipe made in a similar style to the one that is served in Dominos restaurant and uses some very simple ingredients that should mostly be readily available at home. Check out this recipe Recipe for Whole Wheat Bread You’ll be surprised at how simple it is to make whole wheat bread at home! This recipe bakes up soft and tender bread, making it ideal for sandwiches. Check out this recipeIf you liked this Chocolate Burst Pizza Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

Note: This Post was Last Updated on March 29, 2024

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This hung curd dip is a perfect recipe if you are looking for something that is both delicious and healthy. This hung curd dip is delicious and refreshing. It’s great for snacking or to serve with chips or veggies you like. (step-by-step)

About Hung Curd Dip Recipe:Hung curd also known as greek yogurt or hung yogurt is a plain regular yogurt that has been strained to remove the whey.

If you have made homemade yogurt or curd before, you can easily turn it into hung curd dip.

Hung curd dip plays an important role in many Indian and Middle Eastern dishes. It is often used to make tasty dips, flavorful marinades, and even to make delicious desserts like Mango Shrikhand.

This protein-rich dairy product is a healthy alternative to cream cheese or sour cream in many recipes.

You can make hung curd easily at home. Making this recipe at home allows you to control the ingredients and avoid any additives or preservatives that you generally find in store-bought hung curd dip.

You can check out my Hung Curd Recipe here.

You can even check out the recipe for Homemade Curd. Homemade curd works best for this recipe.

This homemade hung curd dip is not only fresh and delicious, but it also has many health benefits such as,

High in Protein: Hung curd contains more protein per serving than regular yogurt.

Good for Digestion: The live and active cultures in hung curd promote a healthy gut and aid in digestion.

Low in Calories: The hung curd is low in calories, making it a great choice for weight loss.

Rich in Nutrients: Hung curd is a good source of calcium, vitamin B12, and other essential nutrients.

Versatile: Hung curd can be used in both sweet and savory dishes, making it a versatile ingredient in the kitchen.

Serving Suggestion for Hung Curd:This hung curd dip goes well with pita bread and crunchy vegetable sticks, or you can even use it as a spread on sandwiches, wraps, or rolls. It’s also a tasty addition to Indian snacks like samosas and pakoras.

So basically you can say no to store-bought mayonnaise now and make your healthy spread at home.

Storage Suggestion:However, it is best to consume hung curd fresh for maximum flavor and freshness.

But in case there are any leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days.

Pro Tips:1. First of all, use good quality hung curd, for the best results, I use homemade hung curd made with homemade curd. 2. You can adjust the seasoning as per your taste preferences. 3. If you want the dip to taste a bit more sour, you can add a little extra lime juice. 4. If you are someone who loves spicy food then you can increase the amount of chili flakes or you can also add some finely chopped green chilies to hung curd. 5. You can also add some finely chopped coriander leaves for some extra flavor.

Why You Should Make This Recipe:There are many good reasons why you should try making this healthy hung curd dip at home,

This recipe for Hung curd dip is super easy to make

For this recipe, you only need a few basic things that you probably already have at home.

This spiced hung curd dip is a good choice. It is better than creamy dips. Hung curd has lots of protein. It also has good bacteria. These are helpful for your body.

Looking for Some More Recipes Like this:5 minutes Cashew Sauce Recipe

Red Chilli Garlic Chutney for chaat

Chakka Varatti Jam

Mango Jam Recipe

Amla Chunda Recipe

Aam ka Murabba Recipe

Basic Ingredients Used to Make this Recipe:Hung Curd: Hung curd also known as Greek yogurt is the star ingredient that has a thick, creamy texture and a slightly tangy flavor. Use good quality of hung curd.

Garlic: If you want the hung curd dip to have more flavor, adding garlic is a good choice. Garlic gives the dip a nice taste and smell.

Sugar: Sugar Balances out the tanginess of the hung curd and lime juice.

Lime Juice: The lime juice makes the dip taste fresh and a little bit sour or tangy. It also helps balance out all the other flavors.

Oregano: The addition of oregano brings a nice flavor and aroma to the dip. You can skip if you don’t have one.

Chili Flakes: For a little spicy dip add little chilli flakes.

Salt: The recipe is incomplete without salt, so yes, make sure to add.

PrintHung Curd DipThis hung curd dip is a perfect recipe if you are looking for something that is both delicious and healthy. This hung curd dip is delicious and refreshing. It’s great for snacking or to serve with chips or veggies you like. (step-by-step)Course Side DishCuisine IndianKeyword hung curd dip10 minutes minutesCalories 214kcalAuthor PujaEquipment Mixer Grinder * Mixing Bowl * Spatula * Hand whisker * Hung Curd Cloth Bag * Strainer Ingredients 1 Cup Hung Curd * One Clove Of Garlic Minced * 2 Tbsp Sugar * Juice Of Half A Lime * Oregano * Chilli Flakes * Salt Instructions* Put the hung curd in a large mixing bowl and whisk it until smooth. * Now, add garlic, sugar, lemon juice, oregano, chilli flakes and salt. Mix well. * Taste it once and balance the seasoning as per your taste. * So the easy hung curd dip is ready to be served. NutritionCalories: 214kcal | Carbohydrates: 31g | Protein: 21g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 282mg | Sugar: 30g | Vitamin A: 8IU | Calcium: 222mg | Iron: 0.2mgFrequently Asked Questions About this Recipe:Can we use regular curd instead of hung curd?Though you can use regular yogurt, but the consistency won’t be as thick and creamy as you get when you make it with hung curd. If using regular yogurt, you may need to strain it to achieve a thicker texture.

Can I make this dip in advance?Yes, you can make this dip a day or two in advance and store it in the refrigerator. Also it is advisable to adjust the seasoning just before serving to get the maximum flavor.

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Buy on Amazon   You Might Also Want to Try: Kadi Pakoda Recipe – A Tangy Yogurt Based Gravy With Gram Flour Fritters Check out this recipe Dahi Wada Dahi vada, also known as dahi bhalla or dahi bara is a dish in which vada is dipped in creamy yogurt and sprinkled with some everyday spice powders. It’s one of the most popular street foods in India. So for a fun appetizer or party treat, try my heirloom and classic dahi vada recipe with step-by-step photos. Check out this recipe Dahi Bhalla Papdi Chaat Recipe Bhalle Papdi Chaat is a famous North Indian fast food or street food. This is served almost all across India. Check out this recipe Chocolate Strawberry Yogurt Clusters These chocolate-covered strawberry yogurt clusters are made with only 5 simple ingredients, these strawberry yogurt bites are a healthier dessert option that your whole family will love. Check out this recipe*If you liked this Hung Curd Dip Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Roasted ghee banana combines only two things – nendran bananas and ghee (pure ghee). This delicious South Indian instant sweet makes the banana taste very good with the nice flavor of ghee. (step-by-step-recipe)

About Roasted Ghee Banana: Roasted Ghee Banana is made of Plantains which is also called Nenthra Pazham or Ethakkai in South India. This banana tastes great when it is overripe.

This Nendran ghee roast banana is an easy sweet snack recipe that comes together in just a few minutes.

It is used as a vegetable and a fruit as well. Some of the recipes using raw plantain taste extremely good.

Plantains can be used for cooking at any stage of ripeness, and ripe plantains can be eaten raw. As the plantain ripens, it becomes sweeter, and its color changes from green to yellow to black, just like bananas.

Green plantains are firm and starchy and resemble potatoes in flavor. Yellow plantains are softer and starchy, but sweet. Extremely ripe plantains have softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness.

Plantains in the yellow to black stages can be used in sweet dishes. Steam-cooked plantains are considered a nutritious food for infants and the elderly.

A ripe plantain is used as food for infants at weaning; it is mashed with a pinch of salt. The sap from the fruit peel and the entire plant can stain clothing and hands and be very difficult to remove. As per Wikipedia.

Serving Suggestion:Ghee roast bananas are best served warm or at room temperature. They are already sweet on their own, so there is no need for any additional sweetener. However, if you prefer, you can drizzle some honey or maple syrup over the top before serving to add an extra touch of sweetness.

You can also serve this roasted ghee banana with an ice cream or as a dessert.

Storage Suggestion:I would suggest serving ghee roast banana fresh and not storing it for long as the ghee and banana mixture can spoil quickly. And most importantly, since these are instant recipes, there’s no need to store them – it’s better to enjoy them fresh.”

Pro Tips for Ghee Roast Banana:Use ripe but firm bananas

Make sure to roast bananas on low to high flame

Why You Should Make this Recipe:Sometimes when I don’t know what to pack for my daughter’s snack box, this Nendrapazham roast recipe is a lifesaver.

My daughter doesn’t like eating plain bananas, but I want her to have them daily. So, to feed her bananas, I get creative. Sometimes I make pazham pori (banana fritters) or pazham pori with aata (banana fritters with wheat flour).

On other days, I add banana to whole wheat flour and make pancakes, or I make paniyaram (banana dumpling balls). And yes, when I’m too lazy to make any recipe, I cut up bananas and drizzle some honey, and she loves having that.

So I think, just like my daughter, if your kid doesn’t like to eat plain bananas, you have even more reason to make banana ghee roast. What do you say?”

Looking for some more Recipes Like this:Chocolate Strawberry Yogurt Clusters

Pazham Pozi recipe

Thekua Recipe

Makhana Namkeen Snack

Wheat flour pazham pozi

Basic Ingredients Used to Make this Recipe:Nendran Pazham: To make this recipe, go for Nendran pazham if available. But if not then you can use other varieties of bananas. However, I never got a chance to try this recipe with different bananas. Since nendran bananas are easily available, where I stay.

Ghee: As the name suggests, ghee is an important ingredient in this recipe. It brings a nice flavor and aroma to the recipe.

PrintGhee Roast BananaRoasted banana with ghee has only two things – nendran bananas and ghee (pure butter). This delicious South Indian sweet makes banana taste very good with the nice flavor of ghee.Course DessertCuisine IndianKeyword ghee roast bananaPrep Time 2 minutes minutesCook Time 5 minutes minutesTotal Time 7 minutes minutesServings 1 personCalories 105kcalAuthor PujaEquipment Grill Pan * Tawa * Turner * Knife Ingredients 1 Nendran Ripe Plantains, or (as many as you want to roast) * Ghee for roasting as required Instructions* Cut each plantain into halves and then cut each piece into thin slices. * Now heat a pan over low heat and grease it with sufficient ghee. * Place the banana slices onto the tava and roast until that side of banana slices turns golden brown and then flip it over. (you can roast as many slices as required depending on the size of your tava) * Now roast the other side of the banana also till golden brown. (If required you can add more ghee or butter once you turn the banana slices) * Remove the roasted ghee banana from the tava. * Serve hot or cold. * You can also serve this roasted ghee banana along with an ice cream or as a dessert. NutritionCalories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 422mg | Fiber: 3g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 0.3mgFrequently Asked Questions about this Recipe:What type of bananas work best for this recipe?Ripe but firm bananas work best, as they hold their shape during roasting. Avoid overripe or mushy bananas.

Can I use any other fat instead of ghee?While ghee adds a unique flavor, you can use coconut oil as a substitute.

What is the best way to serve ghee roast bananas?Ghee roast bananas are delicious on their own as a dessert or can be served over ice cream, pancakes, or yogurt.

Can I reheat the leftovers or are they best eaten fresh? While roasted bananas are best enjoyed fresh, you can reheat them gently in the oven or microwave, but they may not retain the same texture and taste.

What are some tips for getting the perfect caramelization on the bananas?Apply melted ghee on the banana well and sprinkle with a touch of brown sugar or honey before roasting for optimal caramelization. However, I never add sugar or honey to this recipe because these bananas taste sugary on their own.

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Buy on Amazon   You Might Also Want to Try:Since you are reading this blog post, I guess you have a sweet tooth, so hereunder, sharing some of my favorite sweet snack recipes:

Gur Ka Pua – How to Make Gulgula Recipe Gur ka Pua or gulgula is a deep-fried, easy-to-make North Indian sweet and savory snack recipe made with wheat flour and jaggery. Check out this recipe Lavang Latika A flaky parcel, filled with khoya(sweetened reduced milk), sealed with a clove, deep fried, and coated with sugar syrup. Check out this recipe Suryakala Sweet Suryakala Sweet is an Indian Diwali sweet recipes with maida and khoya as main ingredients. Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Dudh Peda Recipe An easy and simple traditional 3 ingredients Indian Dessert made with milk solids across india during festivals. Check out this recipeIf you liked this Ghee Roast Banana or Roasted Ghee Banana and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

This post was last published on November 9, 2014, has been updated now on March 10 2024, and has been republished.

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The Potato Stew Recipe is a flavorful curry from the state of Kerala. This curry is made with some basic ingredients and usually uses coconut milk. But today for this recipe, I have used regular milk, yet retained the authentic taste and flavor of the recipe.

So let us see how to make potato stew with my simple step-by-step recipe process.

About Potato Stew Recipe:Potato stew is a popular curry in Kerala, India. It is commonly served with appam, idiyappam, or chapati. This quick and easy potato stew is made with milk instead of traditional coconut milk.

Nowadays it is very difficult to grate the coconut and then extract milk out of it and then use it for curry. I know you must be thinking by now that you can get coconut milk from the store.

But somehow I am not comfortable buying coconut milk or for that matter coconut powder which is readily available in the market. One of the reasons is that these products are not easily available everywhere.

The second reason for me not using these store-bought materials is that anyway, they are not going to give you the same taste as that of Kerala stew made with freshly grated coconut milk.

Another major reason why I don’t use it is because of the preservatives, in these packaged food.

So I thought of trying this Ishtu recipe using our normal dairy milk because that is more accessible and readily available and most without compromising on the taste and quality.

And trust me it turned out very good.

And now here comes the fun part my Mother-in-law who is from Kerala asked me how much coconut milk I used in this curry and I was like huh!

Immediately I pat on my back for creating such a delicious Kerala Potato Stew without using coconut milk.

Serving Suggestion:You can serve this curry with Idli, dosa, idiyappam, appam, or chapati. But if you ask me about my preferred serving style then I would say I love potato stew along with Gothambhu Puttu. So ya that’s my preferred combo.

Storage Suggestion:You can refrigerate this curry for a day or two. You can add more boiled milk while reheating if needed.

Pro Tips for Ishtu Recipe:Use freshly ground pepper and cumin in this recipe to get the maximum flavor.

You can use pearl onion instead of a normal big onion.

For an authentic Kerala taste make sure to use coconut oil but if it is not available then you can use normal vegetable oil.

Make sure to switch off the stove before adding milk to it, to avoid milk getting curdled. Once you add milk then switch it on and boil properly on low flame so that all the spices get infused with potatoes and onion.

Why You Should Make This Recipe for Potato Stew:You’ll love this tasty recipe for potato stew. It’s made with rich curry and potatoes that melt in your mouth.

It’s a simple recipe that’s easy for anyone. Requires only potato and other basic everyday ingredients.

It has lots of flavor, so it tastes very delicious.

This recipe is filling and comforting.

Different from any other curries, you will be tempted to make it repeatedly.

This curry stands out from the rest. You’ll find yourself craving it and making it repeatedly.

Looking for Some more Recipes Like this:If you are someone who loves potatoes like me then you might want to check out some of these recipes listed below,

Aloo Palak Recipe

Aloo Methi Recipe

Tari wale Aloo ki Recipe

Aloo ki Bhujia Recipe

Dry Aloo Palak Recipe

Basic Ingredients Used to Make this Recipe:Potatoes: Potato is the key ingredient for this recipe, use potatoes with less to medium starch.

Onion: I have used regular onion, but you can use pearl onion if you want

Coconut Oil: To get an authentic taste coconut oil is a must for this recipe. But in case of non-availability, you can use vegetable oil.

Pepper & Cloves: Pepper and cloves both bring a nice flavor and aroma. You can skip green chilli but do not skip peppercorn and cloves.

Bay leaf & Cinnamon Sticks: The oil present in bay leaf releases a wonderful fragrance, enhancing the curry’s overall aroma. Though bay leaves may not be the star ingredient in a curry they are often combined with other whole spices like cardamom, cloves, and cinnamon to create the signature taste of curries.

So here in this curry, I have used a combination of bay leaf and cinnamon sticks.

Ginger: I have used some fresh julienned if you want you can also crush the ginger and use it.

Curry Leaves: Curry leaves make Indian curries taste and smell special and traditional, while also blending well with spices to make the dish more delicious and healthy.

Milk: Traditionally this recipe calls for coconut milk but today I am using normal cow milk. I used double-toned milk for this recipe.

Others: Salt and Water

PrintPotato Stew RecipePotato Stew is a flavorful curry from the state of Kerala. This curry is made with a few very basic ingredients and usually uses coconut milk but for this recipe, I have used regular milk, yet retained the authentic taste and flavor of the recipe.Course Main CourseCuisine IndianKeyword potato stew recipePrep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutesServings 4 peopleCalories 151kcalAuthor PujaEquipment Kadai * Ladle * Knife * Mortar Pestle Ingredients 250 grams Potatoes chopped or diced * 2 tbsp Coconut oil * 1/2 cup Onions thinly sliced * 1 Bay Leaf * 1 inch Cinnamon Stick * 1 inch Ginger peeled & julienned * 1 tsp Black Peppercorns crushed * 2 Cloves crushed * 2 Green Chilli slit or sliced * 1-2 Curry Leaves sprig * 2-3 cups Cow Milk or as needed * 1-2 cup Water to cook potato covering in between * Salt as required Instructions* Crush whole black pepper and cloves in a mortar-pestle coarsely. Set aside. * Heat coconut oil in a pan. * Add thinly sliced onions, tej patta, ginger juliennes, curry leaves and green chilli. * Also add the crushed black pepper, cloves and cinnamon stick. * Saute the onions on low to medium heat until they soften and turn translucent. Do not brown them. * Remember to stir the onions at regular intervals till they become translucent. * Now add potatoes and mix them with the onions and spices. * Add 2 cups water. Season with salt as required. * Cover the pan with its lid and simmer on a medium-low to medium heat till the potatoes gets cooked. Keep checking and stir while the potatoes are cooking. * Once the potatoes gets cooked switch off the flame. * Now add milk and mix everything well. (Do not pour milk when the stove is on else there is the possibility of milk getting curdled) * Now switch on the gas and boil the curry on low to medium heat. * Once the curry gets boiled nicely switch of the the flame. * Serve potato stew with Gothambu puttu, appams, idiyappams, dosa or ghee rice or cumin rice. You can also have it with roti, poori, plain paratha or lachha paratha. NutritionCalories: 151kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 236mg | Fiber: 2g | Sugar: 8g | Vitamin A: 216IU | Vitamin C: 9mg | Calcium: 166mg | Iron: 0.2mgFrequently Asked Questions About this Recipe:Which potatoes are good to use for Stew?Potatoes with less to medium starch are the best for this recipe.

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Sumeet Stainless Steel Square Serving Bowl/Curry Bowl/Gravy Pot with lid * Impress your Guests by Serving in Style with Stainless Steel Square Serving Bowls. Perfect for Everyday Usage, the bowls feature a Classic Mirror Finish. These bowls are highly durable & long lasting. * It comes in Compact size which makes it easy to store in kitchen cupboards. It comes with stainless steel lid to keep food fresh and retain heat for some time. When not in use, stack the bowls inside one another and save the storage space. * This is completely food safe and ideal to serve Noodle, gravies, dals, starters, salad, rice, sabzi, pulao, biryani, etc. This Bowl can be used for mixing bhel, store food like dough, left over things in fridge, etc. This can be perfect to serve everything from curries to snacks to lot more. * These bowls are perfect for food preparation, baking, mixing, beating, tossing or serving. It is very convenient for our daily use. Easy to clean and dishwasher safe as well.

Buy on Amazon   You Might Also Want to Try: Nadan Kerala Parippu Curry Nadan Kerala Parippu Curry is a traditional Kerala dish made with Moong Dal and is an essential part of every Sadya (feast) in Kerala. Check out this recipe Moru Curry Recipe Moru Curry Recipe is a simple, tangy, spicy and aromatic Kerala style seasoned buttermilk. Moru curry can be served with steamed rice along with some side dish. Check out this recipe Mathanga Erissery Recipe (Pumpkin Coconut Curry) Check out this recipe Kerala Kadala Curry – Coconut Black Chickpea Curry Check out this recipe*If you liked this Recipe for Potato Stew and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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The Potato Sandwich also called as Aloo sandwich is an easy Indian Style breakfast or snack recipe made with boiled and mashed potatoes, a few spices, and then toasted on tawa.
In this blog post, you’ll find my easy masala potato sandwich recipe with step-by-step photos, videos, and tips.

About Potato Sandwich Recipe:Potato Sandwich is one of my all-time favorite sandwiches, filled with spicy aloo masala. These sandwiches are really easy to make and require a few basic ingredients available in your very own kitchen.

Aloo Toast Sandwich is a combination of mashed potato, onion, tomato, ginger, and a few Indian spices. There are many ways to make these sandwiches and today I am sharing my style of making this easy-peasy potato sandwich recipe. Hope you like my variation today.

These Masala potato sandwiches are the best lunch-box recipe for the kids. This recipe is idle for breakfast too. I have used multigrain bread to make it more healthy, but you can also use white bread or wheat bread.

This tasty sandwich can be prepared in just 25-30 minutes, making it a conveniently quick meal for busy parents. But more importantly, its delicious flavors and filling ingredients make it an all-time favorite dish among toddlers and kids.

To make sandwiches for a small get-together, make the stuffing a day before. Cool and refrigerate it. Then you only need 5 minutes to put the stuffing on the bread and toast the sandwiches on rawa when you are ready to eat.

Do give this recipe for Potato Sandwich recipe a try for your breakfast, tea time snack, or your Kids’s Lunch Box. I bet you and your kids will cherish every bite of this yummy sandwich.

Serving Suggestion:You can serve potato sandwiches or aloo masala sandwiches hot or at room temperature. The best part is that you can cool them slightly and pack them for kids’ lunchboxes. All you need to do is wrap them in foil, then they will stay fresh and not get soggy.

These sandwiches also taste good in itself. But if you want some accompaniment then you can serve this along with green chutney chilli garlic chutney or restaurant-style hari chutney.

These Sandwiches are a good option for a Tea time snack so do not forget to make some Masala chai for yourself while enjoying the potato sandwich.

For more easy snack recipes you can check these

Pazham Pozi, Murmua Namkeen, Makhana Namkeen snacks, Chura bhujia recipe, Wheat flour pazham pori.

Storage Suggestion:Sandwiches taste best when they are fresh crisp and hot. The bread is still crispy when the sandwich is hot. If you keep the sandwich too long, the bread will lose its crispiness because of the potato stuffing.

But that does not mean it doesn’t stay good. I prefer packing these sandwiches if we go for a one-day drive or the train journey. So if the weather is not too hot it will stay good and taste good.

But here is what you can do instead make the potato filling first. Put the filling in an airtight container. Store it in the fridge. You can keep the filling for 1-2 days in the fridge. And when you want a sandwich, take out the filling. Put it on bread. Toast the sandwich to make it crispy again and serve.

Pro Tips:Boiling and Mashing: The potato should be perfectly boiled, mashed, and spreadable. To get that spreadable consistency, ensure that you are boiling and mashing the potatoes correctly. After the potato is boiled, let the pressure release from the cooker before you open it.

Once opened, drain the water immediately and peel the potatoes when they are slightly hot. Also, mash them with the masher and then with your hand right after you take them out of the pressure cooker.

If you leave the potatoes in the water longer, the potatoes will have a slimy texture. Also if you leave the potatoes after peeling them, thinking you will do it when you are ready to make the sandwiches, then you won’t be able to mash them properly and you will find chunks of potato in the mixture.

Stuffing: I love to be generous while stuffing, no matter what I am making. Be it parathas or sandwiches. But that’s my personal choice. You can stuff as much as you want.

Butter: Make sure the butter is at room temperature so that it is easy to spread. Be generous with the butter when making the sandwiches. More butter keeps the bread crispy and adds a buttery taste. Also to make the potato sandwich vegan-friendly, replace the butter with oil.

Why You Should Make this Recipe:Simple to make a recipe

Highly Customizable

Require a few very basic ingredients

Does not need a sandwich toaster or grill pan/machine. Can be n made on simple roti tawa.

Looking for some more recipes like this:If you are someone who loves to make and have recipes made out of bread then you might want to check out these recipes.

Stuffed Aloo Bread Pakoda

Garlic Bread Pakoda

Bread Jalebi Recipe

Shahi Tukda Recipe

Basic Ingredients Used to Make this Recipe:Potatoes: You can use any variety of potatoes to make these sandwiches.

Vegetables: I love to add onions and tomatoes to my potato sandwiches. You can add more veggies like carrots, capsicum, or corn. Feel free to customize the recipe to your taste.

Bread: The sandwiches are made with white/sandwich bread but I will recommend using Multigrain bread, brown bread, or wheat bread to make it a little healthy. Don’t worry it tastes good, give it a try. You can even try making these sandwiches with my 100% Eggless Aata Bread.

Butter: I have used oil to make the aloo masala and butter to toast the bread. You can replace butter with ghee or oil if you want to. I you ask me about my choice then I love to use ghee then better as using ghee instead of butter is always a healthier choice.

Spices and Aromatics: I used mustard seeds, ginger, green chilies, red chili powder, and salt. You can add more spices like garam masala or chaat masala if you want.

PrintPotato Sandwich RecipeThe Potato Sandwich recipe also called as Aloo sandwich is an easy Indian Style breakfast or snack recipe made with boiled and mashed potatoes, a few spices, and toasted on tawa.Course BreakfastCuisine IndianKeyword potato sandwichPrep Time 25 minutes minutesCook Time 15 minutes minutesTotal Time 40 minutes minutesServings 4 Potato SandwichCalories 171kcalAuthor PujaEquipment Pressure Cooker * Kadai * Tawa * Masher * Turner IngredientsIngredients for stuffing: 3 Potato large * 1 Onion large,chopped * 1 Tomato finely chopped * 2 Green chilli chopped * 1 inch Ginger finely chopped * Turmeric powder a pinch * 1 tbsp Vegetable Oil * 1/4 tsp Chilli powder * 1/2 tsp Mustard seeds * 2 tbsp Coriander leaves * Salt as per taste Ingredients for Sandwich: 8 Bread Slices * Butter Softened, as needed InstructionsMethod: Heat oil and add mustard seeds to it. * When mustard seeds splutters, add onions, turmeric powder, green chilli and ginger. Saute well. * Now add chopped tomato and saute for a few more minutes. cover and cook for 3-4 min. * Then add chilli powder, salt, mashed potatoes and coriander leaves. mix well. * So the Aloo Masala is ready. How to make Sandwich:* Apply butter on 1 side of both the bread. * Place a spoonful of stuffing on one bread and cover it with another bread with buttered side facing down. * Grease tawa with butter and toast the sandwich from both the sides. * If you want you can make it crispy as much as you require. * Repeat the process for the rest of the breads. NutritionCalories: 171kcal | Carbohydrates: 30g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 334mg | Potassium: 310mg | Fiber: 5g | Sugar: 5g | Vitamin A: 354IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 2mgFrequently Asked Questions About this Recipe:How long will a potato sandwich stay fresh?Potato sandwiches don’t stay fresh for long. Don’t make them too early before eating. Keep the potatoes and fillings separate. Make the sandwich right before you eat it and serve immediately.

Is a potato sandwich good for lunch?Yes, it makes a filling lunch sandwich.

My Recommended Product:Looking for a sandwich maker? I have listed a product that you might want to check out.

Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your own research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Borosil Mega Jumbo 180 Grill Sandwich Maker * MAKES 6 REGULAR- SIZE SANDWICHES - The Mega Jumbo sandwich maker truly lives up to its name! It can prepare up to 6 regular size bread sandwiches in one go- perfect for family meals or small get-togethers. You can grill, toast and re-heat bread using the sandwich maker. * NON-STICK PLATES - The non-stick plates make grilling a breeze as you can cleanly lift the done sandwiches. They also have deep ribs for that perfect crispy, crackling crunch. * EASY TO USE - The floating hinge system and the plates opening to 180° help you to easily place and take out sandwiches. The red indicator is for power and green indicator for heating operation. * EASY TO STORE - The sandwich maker has a slide lock and cordwinder so you can neatly store the appliance.

Buy on Amazon   You Might Also Want to Try: Korean Cream Cheese Garlic Bread The Korean Paneer Garlic Cheese Bun is a tasty fusion snack that combines creamy Indian paneer and garlic butter in a fluffy bun. Check out this recipe Stuffed Vegetable Cheese Bun Stuffed vegetable cheese bun is a soft, fluffy bakery savory bread flavored with cheese, oregano seasoning, and stuffed vegetables. Check out this recipe Recipe for Cheesy Garlic Bread This homemade recipe for cheesy garlic bread recipe will help you make light and fluffy garlic bread, filled with the aromatic tastes of garlic and mozzarella cheese. Check out this recipe Dominos Style Garlic Bread Recipe – How to Make Garlic Bread at Home Dominos Style Garlic Bread Recipe is a simple garlic bread recipe made in a similar style to the one that is served in Dominos restaurant and uses some very simple ingredients that should mostly be readily available at home. Check out this recipe Tri color Swirl Bread Recipe Tri color bread is a combination of maida, palak puree and carrot. Check out this recipe Cheese Stuffed Garlic Breadsticks Recipe – Step by Step Video Check out this recipe*If you liked this Recipe for Potato Sandwich and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.*

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Follow my easy recipe to make Mango Frooti, a popular sweet and tangy mango drink from India, right at home. It’s just like the one you buy, but without any harmful colors or preservatives – and it’s perfect for vegans and people who avoid gluten! (step-by-step-picture) If you like this recipe, you can also try […]

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“Here’s the recipe of Aamras, a delightful summer treat that highlights the delicious flavor of ripe mangoes in every spoonful.” Aamras Recipe is a super tasty mango dessert loved in some parts of India, like Maharashtra and Gujarat. It’s perfect for hot summer days! I’ve got a simple recipe with step-by-step photos so you can […]

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Mango Kalakand is a delicious treat that brings together the goodness of traditional Indian sweets and the amazing taste of mangoes. This dessert has a creamy texture, sweet fruity flavors, and a lovely aroma that will make you want more. Let’s discover how to make it, some suggestions for serving, helpful tips, and the basic […]

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“Beat the Heat with this Quick and Easy Mango Kulfi Ice Cream Recipe! Made with Milk, Condensed Milk, Cream, and Sweet Mangoes. Check out my Step-by-Step Photos for a “shortcut version” of this Refreshing Summer Treat!” About Mango Kulfi Ice Cream: In India during summer, there is a high demand for kulfi and ice creams. […]

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Learn how to make mango ice cream at home with just a few simple steps, 3 ingredients, and 10 minutes of prep time. Mix everything together, put it in the freezer, and wait. This homemade mango ice cream recipe is super creamy, and sweet, and tastes like delicious mango. You’ll love it so much, you’ll […]

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“Namaste mango Lovers! Mango Lassi is here to bring a smile to your face! Mango Lassi is a yummy drink that comes from India. It’s made by mixing together ripe mangoes, creamy yogurt, and a bit of sweetness. The result is a smooth and tasty drink that tastes simply awesome. It’s the perfect way to […]

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“Looking for a simple and refreshing summer drink to beat the heat? Learn how to make buttermilk with our Curry Leaves Buttermilk Recipe. This delicious Indian drink, also known as chaas, is made with cooling curd and features the aromatic flavors of curry leaves and green chili.

Follow our easy-to-follow guide to learn how to make buttermilk that’s perfect for staying cool and hydrated during the summer months.” (step-by-step-recipe)

About Curry Leaves Buttermilk:Curry leaves chaas is a refreshing and nutritious beverage made by blending curd with fresh curry leaves and green chilies. Originating in South India, this drink is believed to have been created as a way to beat the heat and aid digestion during the hot summer months.

Traditionally, chaas were made by churning yogurt or curd with water using a wooden whisk or a hand blender. This process created a frothy and light texture that was easy to digest.

The churning also helped to separate the butter from the yogurt, which was then used to make ghee, a type of clarified butter.

The buttermilk or chaas is then flavored with spices and herbs like cumin, coriander, curry leaves, mint, and ginger to create a delicious and refreshing beverage.

While modern blenders and mixers have made the process of making chaas easier, the traditional method of churning is still used in some households in rural areas of India.

To make this recipe, simply blend together the ingredients and serve chilled. This drink is perfect for serving as a refreshing accompaniment to spicy meals, or as a standalone beverage to cool down during the summer heat.

It is also a great way to incorporate the many health benefits of curry leaves into your diet, including aiding digestion, reducing inflammation, and boosting immunity. So next time you’re looking for a tasty and healthy way to cool down, give curry leaves chaas a try!

Why You Should Make This Recipe?There are several reasons why you should make curry-leaves chaas, including:

Nutritional benefits: Curry leaves are a rich source of vitamins A, B, C, and E, as well as minerals like calcium, iron, and phosphorus. Consuming curry leaves in buttermilk form can help provide these essential nutrients to the body.
Digestive aid: The combination of probiotics in buttermilk and the digestive properties of curry leaves can help soothe the digestive system, reduce inflammation, and alleviate issues like bloating and constipation.
Immune-boosting properties: The antioxidants and anti-inflammatory compounds found in curry leaves may help boost the immune system and protect against infections and illnesses.
Cooling properties: Curry leaves buttermilk has cooling properties that can help to soothe the digestive system and reduce inflammation in the body. It is a popular beverage in India, particularly during the hot summer months when it is used to cool down the body.

Making and consuming curry leaves buttermilk can provide a range of health benefits, making it a great addition to your diet.

How to Make Buttermilk – Pro Tips:Use fresh curry leaves: Fresh curry leaves have a more vibrant flavor and aroma than dried leaves. Make sure to use fresh curry leaves for the best results.

Blend the curry leaves: To extract the maximum flavor from the curry leaves, blend them along with buttermilk.

Use chilled buttermilk: Use chilled buttermilk to make a refreshing and cooling drink that is perfect for hot summer days.

Serve with ice and garnish: Serve the curry leaves buttermilk chilled with ice cubes and garnish with a sprig of fresh curry leaves for an added burst of flavor and aroma.

By following these pro tips, you can make a delicious and refreshing curry leaves buttermilk that is packed with flavor and nutrition.

Looking for Some more Recipes like this? Chana Sattu Sharbat Recipe

Creamy Punjabi Sweet Lassi Recipe

Aam Panna Recipe

Bel ka Sharbat Recipe

Basic Ingredients Used to Make this Recipe:To make Curry Patta chaas you would be needing very few ingredients like,

Curd/ yogurt: This is the main ingredient for making buttermilk. It provides a creamy texture and tangy flavor to the drink.
Curry leaves: Fresh curry leaves are added to the buttermilk to get a distinct flavor and aroma to the drink.
Green Chilli: Green chilies are often added to buttermilk for their flavor and nutritional benefits. However, the addition of green chilies to buttermilk is optional and can be adjusted to suit individual taste preferences.
Water: Water is added to adjust the consistency of the buttermilk as per your preference.
Salt: Salt is added to enhance the taste of the buttermilk and balance the sourness of the curd.

Optional ingredients include ginger, green chilies, cumin seeds, coriander leaves, and mint leaves, which can be added to enhance the flavor and nutrition of the buttermilk.

PrintButter milk – Namkeen LassiCurry leaves chaas is a refreshing and nutritious beverage made by blending curd with fresh curry leaves and green chilies. Originating in South India, this drink is believed to have been created as a way to beat the heat and aid digestion during the hot summer months.Course BeveragesCuisine IndianKeyword how to make buttermilkPrep Time 5 minutes minutesTotal Time 10 minutes minutesServings 3 peopleAuthor PujaIngredients 500 gms Curd – 500 * 2-3 Green Chilli cut into fine small pieces * Salt to taste * Curry leaves 2 sprig * Ice cubes Instructions Add curd, water, curry leaves, salt, and green chill. Whip everything well. (The ration of curd and water should be 2:1 (curd:water). * Your butter milk is ready to be served. Add few icecubes in a glass and serve chilled. Frequently Asked Questions about Curry Leaves Buttermilk:What are the health benefits of curry leaves buttermilk?Curry leaves buttermilk is packed with essential nutrients like vitamins, minerals, and antioxidants. It aids digestion, boosts immunity, improves metabolism, and helps to keep the body cool during hot weather.

Can I add other spices or herbs to curry leaves buttermilk?Yes, you can add other spices or herbs like cumin seeds, coriander leaves, mint leaves, or ginger to enhance the flavor and nutrition of the buttermilk.

How long can I store curry leaves buttermilk?Curry leaves buttermilk is best consumed fresh. However, you can store it in the refrigerator for up to 24 hours. Shake well before serving as the ingredients may settle at the bottom.

Can I use dried curry leaves instead of fresh ones?While fresh curry leaves are preferred, you can use dried curry leaves as a substitute. However, the flavor and aroma of the buttermilk may not be as intense as that made with fresh curry leaves.

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Buy on Amazon You Might Also Want to Try:“Be sure to check out some of the delicious summer drinks, popular on the BLOG!!!

Mango Milkshake A mango milkshake is a delicious and refreshing beverage made from ripe mangoes and milk. It is a popular summer drink in many parts of the world, especially in tropical regions where mangoes are abundant. Check out this recipe Mango Mastani Recipe Mango Mastani Recipe is a thick mango milkshake with ice cream scoops dribbling all over top. Mastani is a delicious and delightful dessert drink that originated in Pune. Check out this recipe Sweet Lassi Check out this recipe Muskmelon Lassi – Cantaloupe-Yogurt Smoothie Muskmelon lassi is a unique and refreshing twist on the classic lassi recipe. It’s a great way to enjoy the sweet and tangy flavors of muskmelon while getting the health benefits of yogurt. Check out this recipeIf you like this Buttermilk recipe, we would love to hear from you!

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Pamper your taste buds and savor the ultimate mango delight with our mouthwatering Recipe for mango milkshake. This easy-to-follow recipe combines the natural sweetness of fresh mangoes with the creamy goodness of milk, resulting in a velvety smooth, and irresistibly delicious treat.

Treat yourself to the tropical flavors and indulge in every sip of this heavenly mango milkshake. (step-by-step-recipe)

About this Recipe for Mango Milkshake:A mango milkshake is a delicious and refreshing beverage made from ripe mangoes and milk. It is a popular summer drink in many parts of the world, especially in tropical regions where mangoes are abundant.

The smooth and creamy texture of the milkshake combined with the sweet and tangy flavor of the mangoes makes it a perfect treat for hot summer days. Mango milkshake is easy to prepare and can be customized to suit different taste preferences by adding ingredients such as ice cream, sugar, or spices like cardamom or cinnamon.

Whether enjoyed as a dessert or a mid-day snack, a mango milkshake is a delicious and healthy way to beat the heat and indulge in the goodness of mangoes.

Mangoes are fruits of the summer. I still remember my childhood days when we would roam around our orchards with mango trees filled with Mangoes.

We would love to eat the raw mangoes with some salt but also waited patiently for some of them to ripen. The nice fragrance of ripened mangoes will fill the air and then start our festival with Mangoes.

There were no specific times to eat them. Right from the time we would wake up till we slept, it was mangoes galore. And one thing that we did not miss even then was Mango shakes. There were no refrigerators or, grinders then.

Yet we would get a glass of cool mango shake from milk stored in mud pitchers.

Nothing has changed except for the way we make it and the fact that we buy mangoes these days and hence there is a limit to just how much we can buy.

Why You Should Make This Recipe?There are several reasons why one should make a mango milkshake:

Delicious and Refreshing: The mango milkshake is a delicious and refreshing beverage that is perfect for hot summer days. The sweet and tangy flavor of ripe mangoes combined with the creamy texture of milk makes for a tasty and satisfying drink.
Nutritious: The mango milkshake is not only delicious but also packed with nutrients. Mangoes are a rich source of vitamins A and C, fiber, and antioxidants. The addition of milk provides a good source of protein, calcium, and other essential vitamins and minerals.
Easy to Prepare: Mango milkshake is very easy to prepare and requires only a few ingredients. All you need is ripe mangoes, milk, and any desired sweeteners or flavorings. The milkshake can be prepared in just a few minutes using a blender or food processor.
Customizable: Mango milkshake can be customized to suit individual taste preferences. Whether you prefer a sweeter or spicier version, mango milkshake can be tailored to your liking by adding ingredients such as sugar, honey, or spices like cardamom or cinnamon.
Versatile: Mango milkshake can be enjoyed as a mid-day snack or a dessert. It is a great way to indulge in the goodness of mangoes while also reaping the health benefits of this delicious fruit.

Overall, making mango milkshake is a great way to beat the heat, satisfy your sweet tooth, and nourish your body with essential nutrients. You can even check out my Mango Mastani Recipe, which I am sure you are going to love.

Pro Tips:Here are some pro tips for making mango milkshake:

Use Ripe Mangoes: It is essential to use ripe mangoes when making mango milkshake as they will provide the most flavor and sweetness. Look for mangoes that are fragrant, slightly soft to the touch, and have a yellow or orange hue.

Chill the Ingredients: For a creamier and thicker milkshake, it is recommended to chill the mangoes and milk before blending. This will help to thicken the milkshake and prevent it from becoming too runny.

Choose the Right Milk: Whole milk or full-fat milk will provide the creamiest and most flavorful milkshake. However, you can also use skim milk or non-dairy milk alternatives like almond milk or coconut milk for a lighter version.

Adjust Sweetness: Depending on the sweetness of the mangoes, you may need to adjust the amount of sugar or honey added to the milkshake. Start with a small amount and add more as needed to achieve the desired level of sweetness. You can even skip if the mangoes are sweet.

Add Ice Cream: For an even creamier and richer milkshake, you can add a scoop of vanilla ice cream or yogurt. This will also make the milkshake thicker and more satisfying.

Experiment with Spices: Spices like cardamom, cinnamon, or nutmeg can add an extra layer of flavor to the milkshake. Experiment with different spices to find the combination that suits your taste buds.

Garnish and Serve: To make the milkshake more visually appealing, you can garnish it with fresh mango slices, whipped cream, or a sprinkle of cinnamon. Serve the milkshake immediately to enjoy it at its best.

Looking for Some More Recipes Made with Ripe Mangoes:Mango Jam Recipe

Mango Rava Kesari

Mango Shrikhand Recipe

Mango Coconut Laddoo

Basic Ingredients Used to Make this Recipe:1. Ripe Mangoes: Mangoes are the star ingredient in mango milkshake. They provide a sweet and tangy flavor as well as a bright orange color. 2. Milk: Milk provides a creamy and smooth texture to the milkshake. Whole milk or full-fat milk will provide the creamiest and most flavorful milkshake, but you can also use skim milk or non-dairy milk alternatives for a lighter version. 3. Sweeteners: Depending on the sweetness of the mangoes, you may need to add some sweeteners like sugar or honey to the milkshake. 4. Ice cubes: Ice cubes can also be added to the mango milkshake if you prefer it to be colder and more refreshing. If you prefer a creamier and thicker milkshake, you can skip the ice cubes and use chilled mangoes and milk instead. It is important to note that adding too many ice cubes can water down the flavor of the milkshake, so it’s best to add them gradually and adjust according to your preference.

So let us learn How to make Mango Milkshake with easy to follow step by step method.

PrintMango MilkshakeA mango milkshake is a delicious and refreshing beverage made from ripe mangoes and milk. It is a popular summer drink in many parts of the world, especially in tropical regions where mangoes are abundant. Course DrinksCuisine IndianKeyword mango milkshakePrep Time 15 minutes minutesTotal Time 15 minutes minutesServings 3 peopleAuthor PujaIngredients 2 nos Mangoes * 2 cups Milk * 2 tbsp Sugar or as per the taste * 4-5 Ice Cubes optional Instructions Wash the mangoes and peel them. * Chop the mango pulp roughly into small pieces. * Now add the mango pulp, sugar, ice cubes and milk into the blender. * Blend everything till it become smooth. * Add few ice cubes in glass and serve chilled. NotesYou can add sugar as per your tastes and also considering the sweetness of mangoes.
If the mangoes are too sweet, I prefer not adding sugar at all.Frequently Asked Questions About Mangoshake:How do I choose the right mangoes for mango milkshake?It is best to choose ripe and sweet mangoes for mango milkshake. Look for mangoes that are fragrant, slightly soft to the touch, and have a yellow or orange hue.

Can I use frozen mangoes for mango milkshake?Yes, you can use frozen mangoes for a mango milkshake. Simply thaw the mangoes before blending them with the milk and other ingredients.

Can I use non-dairy milk alternatives for mango milkshake?Yes, you can use non-dairy milk alternatives like almond milk or coconut milk for a mango milkshake. They will provide a slightly different flavor and texture, but will still be delicious.

How do I make a thicker or thinner mango milkshake?To make a thicker mango milkshake, use ripe mangoes and chill them before blending. You can also add ice cream to thicken the milkshake. To make a thinner milkshake, simply add more milk or more ice cubes while blending.

Can I store mango milkshake in the refrigerator?Yes, you can store mango milkshake in the refrigerator for up to a day. However, it’s best to drink it fresh to enjoy its full flavor and texture.

Can I add spices to mango milkshake?Yes, you can add spices like cardamom, cinnamon, or nutmeg to mango milkshake. They will add an extra layer of flavor and make the milkshake more interesting.

How many calories are in a glass of mango milkshake?The calorie count of mango milkshake can vary depending on the ingredients used. On average, a glass of mango milkshake made with whole milk and sugar contains about 250-300 calories. However, using low-fat milk and natural sweeteners can significantly reduce the calorie count.

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Buy on Amazon You Might Also want to Try: Recipe for Aam Panna This easiest recipe for Aam Panna is a quick and tasty summer beverage you can make at home. Also known as kairi ka panna, this is a cool summer drink made with raw mango. Aam ka Panna is nutrient-dense and aids in overcoming the negative effects of severe summer. Check out this recipe Muskmelon Lassi – Cantaloupe-Yogurt Smoothie Muskmelon lassi is a unique and refreshing twist on the classic lassi recipe. It’s a great way to enjoy the sweet and tangy flavors of muskmelon while getting the health benefits of yogurt. Check out this recipe Minty Watermelon Lemonade Recipe Check out this recipe Bael ka Sharbat – Wood Apple Squash Check out this recipeNote: This post was last updated on 12th May 2023.

If you like this mango milkshake recipe, we would love to hear from you!

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social networks sites.

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Plain parantha is a delicious and versatile flatbread that is easy to make and perfect for any meal of the day. Give it a try and experience the wonderful flavor and texture of this classic Indian dish! (step-by-step-recipe)

About Plain Parantha:Plain layered paratha is a popular breakfast dish in India and can be served with a variety of sides like curd, pickles, or sliced fruit. It’s a quick and easy breakfast option that can be made ahead of time and reheated when needed.

This plain is made by rolling out layers of dough and then cooking them on a griddle with a bit of oil or ghee until they are golden brown.

The dough for plain layered paratha is typically made with wheat flour, water, and a bit of salt.

Whole wheat parathas are higher in fiber and nutrients.

Plain layered paratha is a versatile flatbread that can be enjoyed on its own, with a bit of butter or ghee, or as an accompaniment to a wide range of curries, dals, and other Indian dishes.

From tangy chutneys to creamy raitas, my blog features a range of mouth-watering accompaniments that are sure to take your paratha experience to the next level.”

You can try some of the best chutney and raita that go well with parathas like Tamarind chutney, Mooli Raita, Bhindi Raita

Why You Should Make This Recipe?1. Delicious and versatile: Plain paratha is a flavorful and versatile flatbread that can be enjoyed on its own or with a wide range of dishes. The layers of the paratha give it a unique texture and flavor that make it a great accompaniment to spicy or savory dishes. 2. Easy to make: Making plain paratha is relatively easy, and requires only a few simple ingredients like flour, water, and salt. Once you’ve mastered the technique of rolling out the dough and layering it with oil or ghee, you can make a batch of parathas in no time. 3. Affordable: Plain paratha is a budget-friendly option, as it doesn’t require any expensive or hard-to-find ingredients. It’s a great way to feed a crowd. 4. Great lunch packing option: Plain paratha can be a great lunch packing option! It’s easy to make, can be made ahead of time, and is portable, making it a convenient option for packing a lunch to take to work or school. 5. Healthier than some other types of bread: Plain paratha is a healthier option than some other types of bread like white bread or rolls. It’s lower in calories and fat and can be made even healthier by using whole wheat flour instead of all-purpose flour.

Pro Tips:Here are some pro tips to keep in mind while making plain paratha also called saada paratha:

Use good quality flour: To make the perfect plain paratha, it’s important to use good quality wheat flour. Traditional plain paratha is made with whole wheat flour, which gives it a nutty flavor and chewy texture. You can also use all-purpose flour or a combination of both.
Knead the dough well: Properly kneading the dough is key to making soft and pliable plain parathas. Knead the dough for at least 5-10 minutes until it’s smooth and elastic. This helps to activate the gluten in the flour and makes it easier to roll out the dough.
Roll out the dough thinly and evenly: The key to getting the layers in the plain paratha is to roll out the dough thinly and evenly.
Cook the paratha on a hot griddle: To get a crispy and golden-brown crust on the paratha, it’s important to cook it on a hot griddle. Heat the griddle over medium-high heat and then cook the paratha on both sides until it’s golden brown and crispy.
Brush the paratha with butter or ghee: Once the plain paratha is cooked, brush it with butter or ghee to add flavor and moisture. This helps to keep the paratha soft and prevents it from becoming dry.
Rest the dough: After kneading the dough, it’s important to let it rest for at least 15-20 minutes. This allows the gluten in the flour to relax, making it easier to roll out the dough and preventing it from shrinking while cooking.
Serve hot: Plain paratha tastes best when served hot and fresh off the griddle. If you’re serving it as part of a meal, try to time it so that it’s still warm when you serve it.

Looking for some more recipes like this?Check out some more Indian Flatbread Recipes:

Makke ki Roti – Easiest Method to Roll Makki ki Roti

How to Make Rice Flour Roti Recipe – Chawal ke Aate ki Roti

Recipe of Bhatura – How to Make Bhatura at Home

Hare Matar ki Poori

Plain Kachori Recipe

Basic Ingredients Used to Make Plain Paratha:The basic ingredients used to make plain paratha are all essential for creating the right texture, flavor, and appearance of the paratha. The quantity of the ingredients may vary depending on the recipe and the number of parathas you want to make.

Wheat flour (atta): It is the primary ingredient for making parathas. Atta is rich in gluten, which helps to create a stretchy and elastic dough that can be rolled thin without breaking.
Water: Water is added to the flour to form the dough. The amount of water required depends on the type of flour and the humidity in the environment.
Salt: Salt adds flavor to the dough.
Oil or ghee: Oil or ghee is used for cooking the parathas. It helps to prevent the parathas from sticking to the pan and also adds flavor.

PrintPlain ParathaPlain layered paratha is a staple food in South Asian cuisine that is enjoyed by millions of people around the world.Course Breakfast, dinner, lunchCuisine IndianKeyword plain parathaPrep Time 35 minutesCook Time 5 minutesTotal Time 40 minutesServings 10 medium size parathaCalories 82kcalAuthor PujaIngredients 2 cups Whole Wheat Flour * 1/2 tsp Salt * Water to knead * Oil as needed Instructions To make a plain layered paratha, start by mixing together the wheat flour, salt, and water in a bowl until it forms a smooth dough. * Knead the dough for a few minutes until it is soft and pliable, and then cover it with a damp cloth and let it rest for at least 30 minutes. * After the dough has rested, divide it into small balls . Take a ball sized dough on a rolling board and start rolling with a rolling pin in small roti shape. Follow the steps as shown in pictures. * Brush the surface with oil or ghee, and then fold the circle in half. Brush the folded surface with oil or ghee again, and then fold it in half again to form a small triangle. * Roll out the triangle into a thin layer, and then cook it on a hot griddle or tawa for a minute or two on each side until it is golden brown and crispy. Repeat the process with the remaining dough balls until you have a stack of delicious plain layered parathas ready to serve. * Plain layered paratha is a versatile flatbread that can be enjoyed on its own, with a bit of butter or ghee, or as an accompaniment to a wide range of curries, dals, and other Indian dishes. NutritionCalories: 82kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 117mg | Potassium: 87mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 2IU | Calcium: 8mg | Iron: 1mgFrequently Asked Questions about Plain Paratha:What is plain paratha?Plain paratha is a type of flatbread from the Indian subcontinent made by layering the dough with oil or ghee and then folding and rolling it out to create flaky layers when cooked on a hot griddle.

How is plain paratha different from other types of paratha?Plain paratha is a simple version of paratha that is made with just flour, oil, salt, and water. Other types of paratha can be stuffed with vegetables, meat, or cheese.

What is the best way to serve plain paratha?Plain paratha can be served with a variety of dishes, including curries, chutneys, pickles, or yogurt. It can also be eaten on its own as a snack or meal, along with a cup of chai, milk or coffee.

Can I freeze plain paratha?Yes, plain paratha can be frozen for later use. Simply wrap the parathas in plastic wrap or aluminum foil and store them in the freezer. To reheat, cook them on a hot griddle or in a microwave. But I would advise making fresh and serving fresh.

Can I make plain paratha without oil or ghee?While oil or ghee is typically used to layer the dough and create the flaky texture of plain paratha, it is possible to make it without these ingredients. However, the paratha may not be as crispy or flavorful as the traditional version.

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With its large flat surface and even heat distribution, a tawa ensures that your parathas cook evenly and turn out perfectly every time. I highly recommend investing in a good quality tawa if you’re serious about making the best parathas possible.

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Buy on Amazon You Might Also Want to Try:“Be sure to check out some of the delicious side dishes I’ve mentioned that go perfectly with paratha!

Aloo Methi Recipe Aloo methi is a classic Indian side dish recipe. It’s a combination of potatoes and green methi leaves. This recipe is very simple and easy to make as it takes very little time to prepare. Check out this recipe Pyaz Wale Karele ki Sabzi Recipe Pyaz wale karele ki sabzi recipe is a tasty side dish. Pyaz wale karele ki sabzi goes really well along with roti and paratha Check out this recipe Dry Aloo Palak Recipe Dry Aloo Palak Recipe is an easy to make side dish recipe made from potatoes and spinach. It goes really well along with rice, roti, puri or paratha. Check out this recipe Crispy Kundru Fry Recipe Crispy Kundru Fry is a simple side dish recipe for your roti and rice for the days when you don’t want to cook something lavish. Check out this recipe“Thank you so much for taking the time to read my blog post! If you enjoyed the content and recipes shared, I would greatly appreciate it if you could take a moment to rate and comment on the recipes.

Your support means the world to me, and I couldn’t do this without you! Don’t forget to follow me on my social media channels for more updates, and stay tuned for my next post. Thanks again for your support!”

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Whether you’re a seasoned cook or a beginner in the kitchen, our tutorial on how to make Shahi Tukda will guide you to success.

Shahi Tukda is an irresistible dessert from India that combines crispy fried bread soaked in sweet syrup, creamy rabri, and a sprinkle of chopped nuts for a flavor explosion in every bite.

Whether you’re celebrating a special occasion or just craving something indulgent, Shahi Tukda is sure to satisfy your sweet tooth and transport your taste buds to a world of exotic flavors. So grab a fork and get ready to taste the royal deliciousness of Shahi Tukda!

About Shahi Tukda Recipe:Shahi Tukda is a popular Indian dessert that translates to “royal piece” in English. It is believed to have originated in the Mughal era when it was served to the royals and aristocrats.

The dish is made with slices of bread that are deep-fried until crispy and then soaked in fragrant sugar syrup. The bread slices are then topped with a creamy and luxurious layer of thickened sweetened milk known as rabri, which is flavored with cardamom and saffron.

The dessert is often garnished with chopped nuts such as almonds, pistachios, or cashews, which add a crunchy texture to the soft and creamy dessert. Some variations of Shahi Tukda may also include rose water or other flavors to enhance the overall taste and aroma.

Shahi Tukda is a decadent dessert that is perfect for special occasions or as a treat for someone with a sweet tooth. Its rich and creamy texture, along with the combination of flavors from the bread, syrup, and rabri, make it a unique and unforgettable dessert.

While Shahi Tukda may sound like a complicated dessert to make, it is actually quite simple and can be made with a few basic ingredients that are easily available in most households. It is a perfect dessert for those who enjoy rich, creamy, and indulgent treats and is sure to be a hit with anyone who tries it.

So let’s Impress your guests with this heavenly dessert by following our step-by-step guide on how to make Shahi Tukda.

Why You Should Make This Recipe?I can give you some reasons why you should consider making Shahi Tukda!

Unique and Delicious Flavor: Shahi Tukda is a dessert that is known for its rich, indulgent flavor and aroma. The combination of fried bread, fragrant sugar syrup, and creamy rabri creates a unique and unforgettable taste that is sure to delight your taste buds.
Easy to Make: Despite its decadent taste, Shahi Tukda is actually quite easy to make. The recipe requires only a few basic ingredients that are easily available in most households, and the steps are simple and straightforward.
Perfect for Special Occasions: Shahi Tukda is a dessert that is often served during festivals and special occasions, making it a perfect treat to impress your guests or loved ones. Its rich and indulgent flavors make it a great dessert to celebrate important events or milestones.
Can be Made Ahead of Time: Shahi Tukda can be made ahead of time, making it a great dessert to serve when you have guests over. The fried bread slices can be soaked in the sugar syrup and stored in the fridge, and the rabri can also be prepared ahead of time and refrigerated until ready to use.
Versatile: Shahi Tukda can be customized to suit your tastes and preferences. You can add different flavors to the sugar syrup or rabri, or even experiment with different types of bread. The garnishes can also be varied, with nuts, fruits, or even edible rose petals used to decorate the dish.

In summary, Shahi Tukda is a unique and delicious dessert that is easy to make, perfect for special occasions, can be made ahead of time, and is versatile enough to suit your tastes. It’s a dessert that is sure to impress your guests and leave a lasting impression!

Pro Tips:Here are some pro tips to keep in mind while making Shahi Tukda:

Use Fresh Bread: Use fresh white bread to make Shahi Tukda as stale bread can become soggy when soaked in sugar syrup.
Fry the Bread Perfectly: Fry the bread slices until they are crispy and golden brown. Over-frying can make the bread too hard and difficult to soak while under-frying can make the bread soggy.
Soak the Bread Properly: Soak the fried bread slices in the sugar syrup for just the right amount of time. Oversoaking can make the bread too mushy and too sweet, while under soaking can make it dry and hard.
Make a Flavorful Sugar Syrup: Sugar syrup is an essential part of Shahi Tukda, and it’s important to infuse it with the right flavors. Add cardamom, saffron, or rose water to the syrup to give it a fragrant and unique taste.
Use Thickened Milk: To make the rabri, simmer the milk until it thickens and becomes creamy. The milk should be stirred frequently to prevent it from sticking to the bottom of the pan and burning.
Garnish Creatively: Shahi Tukda is a dish that can be garnished creatively. Use chopped nuts, dried fruits, or even edible rose petals to add a decorative touch to the dessert.
Serve Chilled: Chill the Shahi Tukda before serving to enhance its flavors and textures. The chilled dessert is perfect for hot summer days.

By following these pro tips, you can make a delicious and impressive Shahi Tukda that is sure to impress your guests and loved ones!

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Basic Ingredients Used to Make this Recipe:Here are the basic ingredients used to make Shahi Tukda, their importance in the recipe, and possible substitutes:

Bread Slices: Bread is the base ingredient for Shahi Tukda, and it’s important to use fresh white bread that can be easily fried and soaked in sugar syrup. You can use wheat bread if you want. But white bread gives you better results.
Ghee: Ghee is used to fry the bread slices and give them a rich, buttery flavor. You can use clarified butter or vegetable oil as a substitute for ghee.
Sugar: Sugar is used to make sugar syrup, which gives the Shahi Tukda its signature sweetness.
Water: Water is used to make the sugar syrup and should be mixed with sugar in a 1:1 ratio.
Cardamom: Cardamom is used to flavor the sugar syrup and give it a fragrant, slightly spicy taste.
Milk: Milk is used to make the rabri, which is a creamy topping for the Shahi Tukda.
Nuts: Nuts are used to garnish the Shahi Tukda and add a crunchy texture.

PrintShahi TukdaShahi Tukda is an irresistible dessert from India that combines crispy fried bread soaked in sweet syrup, creamy rabri, and a sprinkle of chopped nuts for a flavor explosion in every bite.Course DessertCuisine IndianKeyword how to make shahi tukdaPrep Time 15 minutesCook Time 2 hours 30 minutesTotal Time 2 hours 45 minutesServings 8 peopleAuthor PujaIngredientsFor Rabri 2 liters Whole milk full-fat milk * 4-5 tbsp Sugar or add as required * 1 tsp Cardamom powder * Saffron strands a pinch * 4 tbsp Almonds blanched and sliced * 4 tbsp Pistachios blanched and sliced For Sugar Syrup 250 gm Sugar * 250 gm Water * 2-3 pinch Cardamom Powder For Bread Frying 8 Bread Slice * Ghee to deep fry For Garnish 20 to 25 almonds blanched and sliced * 20 to 25 pistachios blanched and sliced * Rose Petels as needed InstructionsBlanching Nuts First heat a cup of water. * Add the pistachios and almonds to the hot water. * Cover and set aside for 20-30 mins. * After that peel, slice or chop them. Set aside. How to make Rabri Pour the milk into a heavy-bottomed pan and bring it to a boil over low to medium heat. * Boil the milk stirring in between until the milk starts to form a layer of cream (malai) on top. * When you notice that the cream floating on top, then gently move the cream layer with the back of a spatula and bring it towards the side of the pan and stick it to the pan. Keep the heat to a low and continue to simmer. * Keep on simmering the milk like this and collecting the cream layer on the sides of a pan, if you want lachhedar rabdi, else you can keep scraping and putting the milk solids back in the milk. * Because the cream will rise to the top as the milk simmers, every time you need to bring it to the sides of the pan and stick it there. This process of collecting the cream layer must be repeated several times. * Also, make sure that you stir the milk gently in between so that the milk does not get burnt from the bottom. (keep in mind that, if you do too much stirring, then you won’t get the layers of cream in the rabri. * Once the milk reduces to half, add saffron strands and cardamom powder. Stir gently. * After adding saffron, the color will change gradually to a beautiful yellow color. * Keep collecting the cream and bringing it to the sides of the pan. * And when the milk gets reduced to 1/3 of its original quantity, add sugar and mix well. * Let it simmer for another 10 minutes on low flame or until it’s reduced to ¼ of the quantity. * Now scrape off the entire cream layer as well as dried milk solids and add to the thickened milk. Stir gently. * Add some nuts, and switch off the flame and let it cool down. (This process took me about 2 hours). How to Make Sugar Syrup In a pan add water along with sugar. * Keep stirring until the sugar dissolve. * Let it boil on a high flame. * Once it’s started boiling, add cardamom powder, and mix well. * Boil for 3-4 minutes and switch off the flame. How to Fry Bread Cut the bread sides and discard, and then cut into a triangle shape or whichever shape you want. Set aside. * Now heat ghee or oil in a pan and deep fry bread pieces from both sides, one or two pieces at a time until golden and crispy. * Once done transfer the fried pieces onto tissue paper to remove the excess oil. * Fry the remaining bread slices and set aside. How to Make / Assemble Shahi Tukra* Dip the fried bread slices in the sugar syrup. Dipe them properly with the help of a spoon, ensuring the bread slices are coated evenly with the sugar syrup. And take it out on a plate. * Do not keep the bread in for too long in the sugar syrup, or else the bread will absorb too much sugar syrup. So just put the slices in syrup ensuring the slices are well coated and then take them out on the plate. * Now take a dip bowl and pour some rabri. * Arrange the sugar syrup-soaked bread slices neatly onto rabri. * Pour the rabri again on the sugar syrup-coated bread slices. * Garnish with sliced blanched almonds, pistachios, and rose petals. * Serve the rich royal Shahi Tukda. (you can do plating as per your choice, this is how I liked my shahi tukra to be served) * You can keep the shahi tukra in the refrigerator, in a covered container if not serving immediately. * If you have silver foil (chandi ka varak) then you can place it at the time of serving, whether serving shahi tukra chilled or warm or at room temperature. * Happy Cooking!!! Frequently Asked Questions About this Recipe:What is the origin of Shahi Tukda?Shahi Tukda is believed to have originated during the Mughal era in India and has been a popular dessert since then.

Can I make Shahi Tukda vegan?Yes, you can make Shahi Tukda vegan by using plant-based milk such as coconut milk or almond milk instead of regular milk, and vegan substitutes for ghee.

Can I make Shahi Tukda without saffron?Yes, you can make Shahi Tukda without saffron, but the dish won’t have the unique flavor and golden color that saffron provides.

Can I make Shahi Tukda in advance?Yes, you can make Shahi Tukda in advance, but it’s best to assemble the dish just before serving to prevent the bread slices from getting too soggy.

Can I make Shahi Tukda without rabri?Yes, you can make Shahi Tukda without rabri, but the dish won’t have the creamy, rich flavor that rabri provides.

Can I use store-bought rabri for Shahi Tukda?Yes, you can use store-bought rabri for Shahi Tukda, but it’s recommended to make it fresh for the best flavor and texture.

How can I store leftover Shahi Tukda?Leftover Shahi Tukda can be stored in the refrigerator for up to 2-3 days. Before serving, heat it in the microwave or on the stove for a few seconds to restore its texture and flavor.

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Buy on Amazon You Might Also Want To Try:If you love Shai tukda, then I am sure the below-mentioned 4 recipes might interest you. Do check them out:

Dudh Peda Recipe An easy and simple traditional 3 ingredients Indian Dessert made with milk solids across india during festivals. Check out this recipe Parval ki Mithai Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well. Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Khoi Laddoo – How to Make Khoya Moa Laddu Moa laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts. Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Bread jalebi, also known as bread kaja is a popular Indian dessert that is made by deep-frying slices of bread and then soaking them in a sweet syrup flavored with cardamom or saffron.

Bread jalebi is a unique and innovative fusion dish that combines the traditional Indian sweet jalebi with slices of bread. It is often served as a special dessert at weddings, festivals, and other celebrations.

About Bread Jalebi Recipe:Bread Jalebi is a delicious and easy-to-make dessert that is perfect for special occasions or as a sweet treat any time of the day. It has a unique combination of textures and flavors, with the crispy bread and the sweet syrup complementing each other perfectly.

To make Bread Jalebi, bread slices are first trimmed and cut into triangular shapes. The triangles are then deep-fried in ghee or hot oil until they turn golden brown and crispy.

The fried bread triangles are then soaked in a sugar syrup that is flavored with cardamom, saffron, or other aromatic spices. Once the bread triangles are well-coated with the syrup, they are garnished with chopped nuts like pistachios or almonds before serving.

You can serve this bread jalebi along with Lachha Rabri, it tastes really great. And of course, do let me know how it turned out for you.

Why you Should Make this Recipe:If you’re looking to try something new and innovative, then you should definitely make this instant bread jalebi. This unique fusion dish combines the traditional Indian dessert jalebi with slices of bread to create a crispy and delicious treat that is sure to impress.

Here are some reasons why you should consider making bread jalebi:

Unique and innovative: Bread jalebi is a modern fusion dish that offers a unique twist on the traditional Indian sweet jalebi. It combines elements of both bread and jalebi to create a completely new and innovative dessert.
Easy to make: Bread jalebi is relatively easy to make and requires only a few ingredients. All you need is bread, sugar, water, yogurt, and some spices like saffron or cardamom.
Perfect for special occasions: Bread jalebi is a special and impressive dessert that is perfect for serving at parties, weddings, or other special occasions. It’s a great way to show off your culinary skills and impress your guests.
Delicious and addictive: Bread jalebi has a unique combination of flavors and textures that make it absolutely delicious. The crispy bread and sweet syrup complement each other perfectly, and it’s hard to stop at just one piece!

Overall, bread jalebi is a delicious and innovative dessert that is definitely worth trying. It’s easy to make, impressive to serve, and sure to delight your taste buds.

Pro Tips:Here are some pro tips to keep in mind while making bread jalebi:

Use slightly stale bread: Using bread that is slightly stale can help the bread slices hold their shape and prevent them from becoming too soggy when soaked in syrup.
Keep the oil at the right temperature: It’s important to maintain a consistent oil temperature when frying the bread slices to ensure that they cook evenly and don’t absorb too much oil.
Soak the bread in syrup while still warm: The bread slices should be soaked in the sugar syrup while still warm to allow the syrup to soak in evenly and make the jalebi sweet and flavorful. But make sure that after you dip the slice in sugar syrup, take it out immediately else it will absorb too much syrup.
The right consistency of sugar syrup: The sugar syrup need not be cooked until one or two string consistency, which means that when you see the sugar is dissolved and the syrup started boiling, switch off the flame.
Serve warm: Bread jalebi is best served warm, so try to make it just before serving.

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Basic Ingredients used to make this Recipe:1. Bread: Bread is the main ingredient for bread jalebi. It provides the base for the dessert and is cut into triangular shapes before being fried. But if you want you can cut in any shape you want. You can use whole-wheat bread also to make this recipe. 2. Sugar: Sugar is used to make the syrup that the bread jalebi is soaked in after it is fried. It provides the sweetness that balances the crispy texture of the fried bread. 3. Water: Water is used to make the sugar syrup that the bread jalebi is soaked in. It is boiled with sugar and flavored with cardamom or saffron to create a fragrant syrup. 4. Ghee: Ghee is used for deep-frying the bread jalebi. But if you want you can use vegetable oil to fry bread slices. 5. Cardamom or saffron: These aromatic spices are used to flavor the sugar syrup that the bread jalebi is soaked in. They add a unique fragrance and taste to the dessert. 6. Chopped nuts (optional): Chopped nuts like pistachios or almonds can be added as a garnish on top of the bread jalebi to add a bit of crunch and texture.

PrintBread JalebiBread jalebi is a unique and innovative fusion dish that combines the traditional Indian sweet jalebi with slices of bread. It is often served as a special dessert at weddings, festivals, and other celebrations.Course DessertCuisine IndianKeyword bread jalebiPrep Time 5 minutesCook Time 5 minutesTotal Time 10 minutesServings 3 peopleCalories 526kcalAuthor PujaIngredients 8 White Bread/ Brown bread * 250 gm Sugar * 250 gm Water * 2-3 pinch Cardamom Powder * Ghee to deep fry * Almond, pista to garnish Instructions In a pan add water along with sugar. * Keep stirring until the sugar dissolve. * Let it boil on a high flame. * Once it’s started boiling, add cardamom powder, and mix well. * Boil for 3-4 minutes and switch off the flame. * Now cut the bread sides and discard, and then cut into a triangle shape or whichever shape you want. Set aside. * Now heat ghee or oil in a pan and deep fry bread pieces from both sides, one or two pieces at a time until golden and crispy. * Once done transfer the fried pieces onto tissue paper to remove the excess oil. * Transfer two fried pieces to the sugar syrup. * Dip them properly ensuring that the bread pieces are well coated in the sugar syrup. (do not keep the bread pieces for long else the bread will absorb too much syrup. * Take them out immediately on the serving plate. * Follow the same process for the rest of the bread. * Serve immediately to enjoy the crunchiness of jalebi. NutritionCalories: 526kcal | Carbohydrates: 119g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.02g | Sodium: 358mg | Potassium: 108mg | Fiber: 3g | Sugar: 87g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 3mgFrequently Asked Questions about this Recipe:Can I use any type of bread to make bread jalebi?You can use any type of bread to make bread kaja, but it’s best to use white bread or a similar type of bread that is not too dense. Slightly stale bread works well because it holds its shape better when soaked in syrup.

Is bread jalebi difficult to make?Bread jalebi is a relatively easy dessert to make, but it does require deep-frying and making a sugar syrup. With some practice and following the recipe closely, you can make delicious bread jalebi at home.

How long does it take to make bread jalebi?The preparation time for bread jalebi is around 15-20 minutes, but the frying and soaking process can take up to 30 minutes.

Can I store bread jalebi?Bread jalebi can be stored in an airtight container for up to 3-4 days. However, it is best served fresh and warm.

Can I make bread jalebi without frying?Bread jalebi is traditionally deep-fried to get a crispy texture. While you can try baking it instead, it won’t have the same texture or taste as the fried version.

Is bread jalebi a healthy dessert?Bread kaja is a sweet, fried dessert and is not considered a healthy food option. It’s best to enjoy it in moderation as an occasional treat.

Can I make bread jalebi without sugar syrup?The sugar syrup is an essential part of the bread jalebi dessert, and skipping it would significantly change the flavor and texture of the dish.

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Buy on Amazon You might also want to try few more Indian Dessert:Looking for some more instant and easy-to-make desserts, then you might want to try out some of the dessert recipes mentioned below.

Khoi Laddoo – How to Make Khoya Moa Laddu Moa laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts. Check out this recipe Besan Ke Laddoo Check out this recipe Coconut Laddoo Recipe Coconut Laddoo is a traditional, utterly delicious Indian Sweet, prepared during festivals like Dussehra, Diwali, Ganesh Chaturthi, etc. Check out this recipe Parval ki Mithai Parval ki Mithai is a delectable and unique dessert that comprises khoya/mawa in parwal and is topped with some nuts and cherry. This delicacy is very popular during festivals, but it can also be enjoyed normally as well. Check out this recipe Dudh Peda Recipe An easy and simple traditional 3 ingredients Indian Dessert made with milk solids across india during festivals. Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Stuffed Aloo Bread Pakora is a very commonly found street food in North India. Stuffed aloo bread pakora can be served along with green coriander chutney and tomato sauce.

About Aloo Bread Pakora:Aloo Bread Pakoda is a popular snack item in India that is loved by people of all ages. It is a simple yet delicious dish made with bread slices stuffed with a spicy potato filling and then deep-fried to crispy perfection. This snack is perfect for a quick bite on a busy day or as a tea-time snack to enjoy with friends and family.

The best way to serve this bread pakora is along with coriander chutney, tomato sauce, and some fried green chili.

You can also have these kinds of pakoras along with coriander and mint chutney also known as hari chutney, generally served in restaurants along with starters. Bread pakora is also made without stuffing and I love adding lots of garlic to it.

Aloo Bread Pakoda is believed to have originated in the streets of North India, especially in the state of Uttar Pradesh. It is a popular street food item that is sold by roadside vendors and small eateries. It is said that Aloo Bread Pakoda was created as a variation of the traditional Indian snack ‘Aloo Bondas’, which are deep-fried potato fritters.

Over the years, Aloo Bread Pakoda has gained popularity across the country and is now a common snack item in many households. People have come up with various variations of this dish by adding different ingredients and spices to the potato filling, or by using different types of bread. Some people also like to serve it with a tangy tamarind or mint chutney, or with a cup of hot tea or coffee.

Aloo Bread Pakoda is a delicious and easy-to-make snack item that is loved by many. Its crispy exterior and spicy potato filling make it a perfect snack for any occasion. If you’re ever in India, make sure to try out this yummy street food item and experience the true flavors of India.

Why you should make this recipe?Aloo Bread Pakora is a delicious, easy-to-make, and versatile snack that is perfect for any occasion. So, go ahead and try making it today and enjoy its scrumptious taste and flavor! There are several reasons why one should make Aloo Bread Pakora,

Quick and Easy: Aloo Bread Pakora is a quick and easy snack to make and can be prepared within minutes. It requires only a few ingredients and can be made with easily available ingredients from your kitchen.
Perfect for Tea Time: Aloo Bread Pakora is an ideal snack to enjoy with a cup of hot tea or coffee. Its crispy texture and spicy filling make it a perfect companion to your hot beverage.
Delicious and Flavorful: Aloo Bread Pakora is a delicious and flavorful snack that is loved by people of all ages. The combination of crispy bread and spicy potato filling makes it a delightful treat for your taste buds.
Vegetarian and Gluten-Free: Aloo Bread Pakora is a vegetarian snack that is perfect for those who do not eat meat. It is also gluten-free, making it an ideal snack for people with gluten intolerance.
Great for Parties and Gatherings: Aloo Bread Pakora is a crowd-pleaser and is perfect for parties and gatherings. It is easy to make in large quantities and can be served as finger food or an appetizer.

Pro Tips:Here are some pro tips to keep in mind while making Aloo Bread Pakoda:

Use stale bread: It’s best to use slightly stale bread for Aloo Bread Pakoda as it holds up better when soaked in the batter and doesn’t become too soggy.
Don’t overstuff the bread: Be careful not to overstuff the bread with the potato filling, as it can cause the pakoda to break apart while frying. A thin layer of filling is enough.
Adjust the consistency of the batter: The batter should be of medium consistency, neither too thick nor too thin. This will ensure that the pakoda gets coated evenly with the batter.
Fry in hot oil: Heat the oil properly and make sure it’s hot enough before adding the pakoda to the oil. This will ensure that the pakoda turns crispy and doesn’t absorb too much oil.
Drain excess oil: Once the pakoda is fried, drain the excess oil by placing it on a paper towel-lined plate. This will help remove any excess oil and keep the pakoda crispy.
Serve immediately: Aloo Bread Pakoda is best served hot and crispy. Serve it immediately after frying to enjoy its delicious taste and flavor.

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Basic Ingredients Used to make this Recipe:These basic ingredients are easily available in most kitchens, making it easy to whip up a batch of delicious Aloo Bread Pakora.

Bread slices: You will need white or brown bread slices for this recipe.
Potatoes: Potatoes are the main ingredient for the filling. Boiled and mashed potatoes are mixed with spices and herbs to make the filling.
Spices: A variety of spices are used to flavor the potato filling, including mango powder, cumin seeds, turmeric powder, red chili powder, and garam masala.
Herbs: Chopped coriander leaves are used to add freshness and flavor to the filling.
Besan (Gram flour): Besan is used to make the batter for coating the bread slices.
Salt: To taste.
Water: To make the batter.
Oil: For deep frying the pakoras.

PrintStuffed Aloo Bread Pakora RecipeStuffed Aloo Bread Pakora is a very commonly found street food in North India. Stuffed aloo bread pakora can be served along with green coriander chutney and tomato sauce.Course Snacks, StartersCuisine IndianPrep Time 10 minutesCook Time 25 minutesTotal Time 35 minutesServings 5 peopleCalories 345kcalAuthor PujaIngredientsFor Aloo Masala 5 Potato boiled * 2-3 tbsp Coriander Leaves finely chopped * 1 tsp Ginger paste * 1-2 nos Green Chilli finely chopped * 1/4 tsp Cumin seeds * Turmeric Powder less than 1/4 tsp * 1/2 tsp Red Chilli Powder * 1/4 tsp Garam Masala Powder * 1/2 tsp Mango Powder * Salt to taste * 1 tbsp Oil For the Batter 2 cup Gram Flour * 1/4 tsp Turmeric Powder * Red Chilli Powder to taste * 1/2 tsp Carom Seeds * Salt to taste Other Ingredients 8 nos Bread Slice * Mustard Oil/ Vegetable Oil to deep fry InstructionsHow to prepare Batter In a bowl, take besan flour. * Add carom seeds, red chilli powder, turmeric powder and salt. Mix all the dry ingredients well. * Now add water little by little and prepare a thick batter. Set aside. How to make Potato Masala Peel the boiled potatoes and mash it well. * Heat 1 tbsp oil in a pan. * Add cumin seeds to it. * When the seeds starts spluttering add turmeric powder, green chilli and ginger. Saute for a while. * Now add garam masala and red chilli powder to it. * Saute for few seconds. * Now add chopped coriander leaves and give it a nice stir. * Add mashed potatoes, mango powder, and salt. * Mix all the ingredients really well and saute for 2 minutes. * So the stuffing is ready. * Now turn off the gas and take out the stuffing in a plate so that it gets cold. How to make Bread Pakoda Cut all the bread slices into triangular shape. * Spread potato mixture in one slice and cover it with another slice and press slightly so that the whole sandwich sticks together. * follow the same process for all the slices and set aside. * Heat some oil in a pan. * Coat the stuffed bread sandwich evenly with the besan batter. Ensure not to keep the stuffed bread sandwich for a long time in the batter as the bread tends to break. So the oil is hot now you can easily drop the besan batter coated bread sandwich in the oil. * Deep-fry on a medium heat till it turns crisp and golden brown in color from both the sides. * Serve Aloo Bread pakoda along with green chutney, fried green chillies and tomato ketchup. NotesThe potatoes should be boiled really well.Mash the potato when they are still warm.Make sure the gram flour batter is not too drippy or too dense.Keep the flame medium while frying pakoras.NutritionCalories: 345kcal | Carbohydrates: 56g | Protein: 16g | Fat: 6g | Sodium: 62mg | Potassium: 1317mg | Fiber: 10g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 28.4mg | Calcium: 99mg | Iron: 9.7mgFrequently Asked Questions about Aloo Bread Pakoda:Is Aloo Bread Pakora vegan?Yes, Aloo Bread Pakora is a vegan snack as it does not contain any animal products.

Can I make Aloo Bread Pakora ahead of time?It is best to make Aloo Bread Pakora just before serving as it is best enjoyed hot and crispy. However, you can prepare the potato filling and batter ahead of time and assemble the pakora just before frying.

Can I use any type of bread for Aloo Bread Pakora?Yes, you can use any type of bread for Aloo Bread Pakora. However, it is best to use slightly stale bread as it holds up better when soaked in the batter.

How do I make the potato filling spicy?You can adjust the spiciness of the potato filling by adding more or less green chillies, or by adding some red chilli powder.

Can I make Aloo Bread Pakora without deep-frying?Aloo Bread Pakora is traditionally deep-fried, but you can try baking or air-frying it for a healthier version. However, the texture and taste may differ slightly.

Can I freeze Aloo Bread Pakora?Aloo Bread Pakora is best enjoyed fresh, but you can freeze it for later use. Place the fried pakora in a single layer in an airtight container and freeze. Heat bread pakoda in oven before serving.

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Buy on Amazon You Might Also want to Try: Potato Chips Recipe Potato Chips is commonly served as a snack and loved by all and in this post, we will learn how to make Sun Dried Potato Chips at home. Soyachunks Pops Recipe – Step by Step Video Check out this recipe Masala Peanuts – How to make masala peanuts recipe Check out this recipe Aloo bonda – Step by Step Video Check out this recipe Soya Chunks Cutlet Recipe – Step by Step Video Check out this recipeNote: This recipe for Bhature was published on December 10, 2018. Has now been republished on March 29, 2023.

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The recipe of Bhatura is essentially a deep-fried bread made from a dough that is made with flour, yogurt, oil, and a few other ingredients. This is a popular North Indian dish that is typically served with chole (chickpea curry) and is commonly enjoyed as a breakfast or brunch item.

About The Recipe of Bhatura:Bhatura is a popular North Indian dish that is believed to have originated in the Punjab region. It is said to have been first prepared by the Punjabi people as a special breakfast or festive dish. However, over time it has become a popular street food and is now enjoyed throughout India and in many other parts of the world.

Bhatura is typically served with chole, which is a spicy chickpea curry.

Bhatura is traditionally eaten by tearing off a small piece and using it to scoop up the chole or other side dishes. It is important to note that bhatura is a rich and heavy dish, so it is typically eaten in moderation. It is not recommended for those who are on a low-carb or low-fat diet.

When it comes to the serving, it is usually served hot immediately after it is cooked, as it tends to lose its crispiness and become chewy if it sits for too long. Bhatura is often served on a plate or platter with the chole or other side.

Overall, bhatura is a delicious and satisfying dish that can be enjoyed as a special treat or on festive occasions.

And yes, Chole Bhature is one of that tasty street food that I love the most and it tastes, even more, better when it is homemade. The combination of Bhature along with chole is simply amazing.

And let me tell you that chole bhature tastes even better when served with sukhe aloo, spiced chili, and some instant carrot and chili pickle.

Why You Should Make this Recipe:Making bhatura at home can be a rewarding and enjoyable experience. It can be a great way to experience the authentic taste of this popular North Indian dish while also enjoying the benefits of cooking at home. There are several other reasons why making bhatura at home can be a great idea like,

Freshness and quality: When you make bhatura at home, you have complete control over the quality of the ingredients used. You can ensure that you use fresh and high-quality flour, oil, and other ingredients. This can greatly enhance the flavor and overall quality of the dish.
Cost-effective: Making bhatura at home can be much more cost-effective than buying it from a restaurant or street vendor. You can buy the ingredients in bulk and make a large batch of bhatura at a fraction of the cost.
Customization: When making bhatura at home, you can customize the recipe to suit your tastes and preferences.
Healthier option: As you know that in restaurants and dhabas, oil is reused and heated for long hours, not only this, restaurant bhaturas are too oily. By making bhatura at home, you can control the amount of oil used for frying and also you can use fresh oil for frying, which can make it a healthier option. Additionally, you can choose to use healthier ingredients like organic flour.
Fun and engaging activity: Making bhatura at home can be a fun and engaging activity for the whole family. It can be a great way to spend time together and teach children about cooking Indian cuisine.

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Aloo ka Paratha Recipe

Pro Tips:Here are some pro tips for making the perfect bhatura at home:

Use fresh ingredients: Use fresh ingredients like flour, oil, and yogurt. Fresh ingredients can enhance the flavor and texture of the bhatura.

Knead the dough well: Knead the dough properly to make sure it is smooth and pliable. This will help to create a soft and fluffy texture.

Let the dough rest: After kneading the dough, let it rest for natural fermentation. This will allow the dough to relax and become more pliable, making it easier to roll out.

Keep the dough covered: While the dough is resting, cover it with a damp cloth or plastic wrap to prevent it from drying out.

Use the right temperature of oil: Heat the oil in a deep frying pan or kadhai to the right temperature before frying the bhatura. The oil should be hot enough so that the bhatura puff up and become crispy.

Don’t overcrowd the pan: Fry the bhatura in small batches to ensure that they cook evenly and puff up properly. Overcrowding the pan can lead to uneven cooking and soggy bhatura.

Drain excess oil: After frying the bhatura, use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.

Serve immediately: Serve the bhatura immediately while they are still hot and crispy. Bhatura tends to lose its crispiness and become chewy if they sit for too long.

By following these pro tips, you can make delicious and perfect bhatura at home!

Basic Ingredients Used to Make this Recipe:The importance of these ingredients in the bhatura recipe is:

All-purpose flour or maida: This is the main ingredient in the bhatura recipe. It provides structure and texture to the dough.

Yogurt: Yogurt is added to the dough to make it soft and pliable. It also adds a slight tanginess to the dough.

Salt: Salt is added for flavor.

Sugar: Sugar is added to balance the flavors and help the dough rise.

Oil for frying: This is used for deep frying the bhatura.

PrintChole Bhature RecipeBhature is a fluffy deep-fried Indian bread, usually served along with Punjabi Chole. The combination of chole bhature tastes heavenly.Course BreakfastCuisine IndianPrep Time 15 minutesCook Time 30 minutesTotal Time 45 minutesCalories 1134kcalAuthor PujaIngredients 2 cups Maida All purpose flour * 1 cup Curd * 1 tsp Sugar * 1 tsp Salt * Oil to deep fry * Water if needed InstructionsHow to Make Dough of Bhatura Add maida, sugar and salt in a mixing bowl and mix everything well. * Add curd to it and give it a nice mix. * Now add very little water if required and begin to knead. * Finaly take very little oil in your palm and apply it to the dough and knead it again to make a smooth and soft dough. * Cover the bowl with a cloth and set aside in a warm place for about 5 hours to allow natural fermentation to take place. * Heat oil in a kadai or pan for deep frying. * And before you start making bhatura knead the dough once again. * Take a small portion of the dough and make a small to medium size ball of it. * Lightly coat the rolling surface with oil and roll out the dough into a approx 4 inch round. * Slide the bhatura into the oil and gently keep pressing it down with a slotted spoon until it puffs up. * Flip bhatura to the other side and gently press it in the oil. Cook until golden brown. * Remove on kitchen paper towel to remove excess oil. * Follow the same process for the rest of the dough. * Serve hot along with chole. NotesYou can avoid adding baking soda for this recipe because it does not make much difference to the recipe.NutritionCalories: 1134kcal | Carbohydrates: 200g | Protein: 47g | Fat: 13g | Saturated Fat: 1g | Sodium: 2340mg | Potassium: 267mg | Fiber: 8g | Sugar: 5g | Calcium: 348mg | Iron: 14.6mgFrequently Asked Questions about Bhatura Recipe:Can I make bhatura without using baking powder?Of course, you can, I personally avoid using baking powder or baking soda or I would say I will only use these two ingredients in my recipes only when it is much needed. So in this recipe, I am using curd to mix the dough. And you can do the same.

Can I make bhatura without yogurt?Yes, you can make bhatura without yogurt. Instead, you can use buttermilk or milk with a teaspoon of lemon juice or vinegar.

Can I make bhatura ahead of time?Bhatura is best served hot and fresh, so it’s not recommended to make it too far ahead of time. However, you can make the dough ahead of time and store it in the refrigerator by covering it with a wet cloth, until you’re ready to fry it.

Can I freeze bhatura?Yes, you can freeze bhatura once it has cooled down completely. To reheat, simply place the frozen bhatura in the oven at 350°F for 5-10 minutes.

How long does bhatura dough need to rest?Bhatura dough needs to rest for at least 30 minutes to allow it to relax and become more pliable.

How do I know when the oil is ready for frying bhatura?You can test the oil by dropping a small piece of dough into it. If it immediately rises to the surface and starts to sizzle, then the oil is ready for frying.

Can I use whole wheat flour to make bhatura?Yes, you can use whole wheat flour to make bhatura. However, the texture and flavor of the bhatura will be slightly different from the traditional recipe made with all-purpose flour.

Can I make bhatura without deep frying?While deep frying is the traditional method of making bhatura, you can also bake it in the oven or cook it on a griddle with a small amount of oil to make it healthier. However, the texture and flavor of the bhatura will be different from the deep-fried version.

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Buy on Amazon You Might Also want to Try: Chawal ke Aate ki Roti Rice Flour Roti Recipe is an easy to make recipe made with rice flour and can be served with Aloo ka bharta, salad and pickle. Check out this recipe Restaurant Style Dal Makhani Recipe Dal Makhani Recipe is a flavorful creamy dal recipe popular in North. Dal Makhni goes really well along with naan, paratha, roti or jeera rice. Check out this recipe Kathal Aloo ki Sabji – Raw Jackfruit Potato Curry Recipe Check out this recipe Besan ke Gatte ki Sabzi Recipe Gatte ki Sabzi Recipe or Gatta Curry Recipe is a popular mouthwatering Rajasthani recipe. Gatte ki Sabzi made up from gram flour, curd, and some Indian spices. Check out this recipeNote: This recipe for Bhature was published on February 12, 2019. Has now been republished on March 29, 2023.

A lot of time, effort and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Chole Recipe is a popular North Indian dish made with chickpeas, onion, tomato, ginger, garlic, and a variety of spices. It is typically served with Bhatura or rice.

About Chole Recipe:Chole is a delicious and hearty dish that is loved by many people, especially in North India.

One of the main reasons to make Chole Masala is that it is incredibly easy to prepare. All you need are some basic ingredients like chickpeas, onions, tomatoes, and a few spices. The chickpeas are soaked overnight and pressure cooked until they are soft and tender. They are then mixed with a spicy tomato-onion gravy that is flavoured with aromatic spices like cumin, coriander, turmeric, and garam masala. The result is a flavourful and filling dish that can be enjoyed with a variety of Indian bread like Bhature, Naan, or Kulcha.

Chole is a delicious and nutritious dish that is easy to prepare and customize. Whether you are a seasoned cook or a beginner, you can easily make this recipe at home and impress your family and friends with your culinary skills. So, why not give it a try and enjoy a flavourful and satisfying meal?

Why you Should Make this Recipe?Comfort food: I always love to have a bowl of hot Chana masala during winter. Chole is the ultimate comfort food when you are feeling down. The warmth and spiciness of the dish can instantly lift your mood and make you feel better.

Crowd-pleaser: Chole is a dish that everyone loves, regardless of age or dietary preferences. It is a perfect dish to serve at parties or potlucks as it can be made in large quantities and can be paired with a variety of bread or rice.

Cost-effective: Chole is an inexpensive dish that can be made using easily available ingredients. It is a great option for budget-friendly meals that are both filling and nutritious.

Easy to store: Chole can be easily stored in the fridge or freezer and reheated later. It is a great option for meal prep as it can be made in large batches and enjoyed for 2-3 days.

Health benefits: Chole is not only delicious but also incredibly nutritious. It is a rich source of protein and fiber, which can help keep you full for longer and aid in weight loss.

It also contains antioxidants and anti-inflammatory compounds that can boost your immune system and protect against chronic diseases.

Versatile: You can enjoy Chole in many different ways. You can serve as a main dish with bread or rice, or used as a filling for sandwiches or wraps. It can also be used as a topping for salads or mixed with yoghurt to make a delicious dip.

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Pro Tips:1. Soak the chickpeas overnight: Soaking the chickpeas overnight makes them easier to cook and also improves their texture. It also helps remove any anti-nutrients and makes them more digestible. 2. Use a pressure cooker or Instant Pot: Using a pressure cooker or Instant Pot can save you a lot of time and effort. It also helps cook the chickpeas more evenly and makes them softer and creamier. 3. Don’t skimp on the oil: While it’s important to avoid adding too much oil or ghee, don’t skimp on it either. The oil or ghee helps bring out the flavours of the spices and also gives the dish a rich and creamy texture. 4. Use fresh ingredients: Using fresh ingredients like ginger, garlic, and tomatoes can make a big difference in the flavour of the dish. Avoid using canned tomatoes or pre-made ginger-garlic paste, as they can affect the taste of the dish.

Basic Ingredients Used to Make this Recipe:Punjabi Chole uses a variety of basic ingredients that are easy to find and provide a range of nutritional benefits. While there are some substitutes available, it’s best to stick to the original ingredients to get the authentic flavour of the dish.

Chickpeas: Chickpeas are the star ingredient of Chole and are a good source of protein, fibre, and essential nutrients like iron, folate, and manganese. They are also low in fat and calories, making them a healthy addition to your diet.

Onions: Onions are used to add flavour and texture to the Chole.

Tomatoes: Tomatoes are used to make the gravy for Chole and provide a tangy flavour to the dish. You can substitute fresh tomatoes with canned tomatoes or tomato paste. But fresh tomatoes work well with this recipe.

Ginger and garlic: Ginger and garlic are used to add a depth of flavour to the Chole. They are also known for their anti-inflammatory properties and are good for digestion.

Spices: Spices like cumin, coriander, turmeric, garam masala, and red chilli powder, chole masala powder are used to add flavour and colour to the Chole. You can use only pre-made chole masala which you can buy from the store rather than adding individual masala.

Anardana Powder: Often used in Chole recipes to add a tangy and slightly sweet flavour to the dish. It helps balance the flavours and adds a depth of flavour that is not found in other spices. Anardana powder also adds a nutritional boost to the dish.

Dry Kasturi Methi Leaves: Kasturi methi has a slightly bitter and pungent taste, which pairs well with the spices used in Chole. It also adds a fragrant aroma to the dish, making it more appetizing.

Tea: Tea is sometimes used in Chole recipes as a natural colouring agent. It is used to give the dish a darker colour and enhance its appearance. It’s important to note that using tea to colour Chole is a matter of personal preference, and some people choose not to use it at all. If you don’t want to use tea, you can still make delicious Chole without it.

Others: Apart from the above ingredients you would be needing black cardamom, cinnamon stick and cloves.

PrintChole Bhature RecipeChole Bhature Recipe is one of the famous North Indian Punjabi dishes. Chole Bhature is a combination of chole which is made with Kabuli chana and bhature which is made with maida.Course Main CourseCuisine IndianPrep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 4 peopleCalories 339kcalAuthor PujaIngredients 250 gms White Chickpeas / Kabuli Chana * 3 Tomatoes roughly chopped * 2 Onion roughly chopped * 1 tbsp Ginger-garlic paste * 3-4 Green Chilli * 1 tsp Coriander Powder * 1/2 tsp Turmeric Powder * 1/2 tsp Red Chilli Powder or to taste * 2 tbsp Chole Masala Powder * 1 tsp Anardana Powder or Amchur Powder * 1 pcs Black Cardamom * 1 pcs Cinnamon Stick * 4-5 nos Cloves * 1 tsp Dry Kasturi Methi roasted * 2 tsp Tea * 4 tbsp Oil * Salt to taste To Temper 1 tbsp Ghee * 1/4 tsp Asafoetida * 2″ Ginger Julienne * 2-3 Green Chilli slit in between Instructions* Grind onion and tomato separately to make a smooth paste. Set aside. * Add 4 tbsp oil in a pressure cooker in a medium heat. * Add ground onion to it. Stir well. * Add cinnamon stick, cloves and black cardamom. * Fry onion until golden brown stirring in between. * Add little water and keep frying so that the onion gets cooked well and develop a nice taste. * Now add ginger-garlic paste to it and fry for few minutes. * Now add ground tomato and salt to it. * Keep frying this mixture until the oil separates. * Now add coriander powder, anardana powder, chole masala powder, haldi powder and red chilli powder. * Fry these spices for about 4-5 minutes or until the raw smell of masala goes off and the oil separates. * Now add chole along with water as needed. * In a separate pan add one bowl of water and let it boil. * Once the water gets boiled add 2 tsp tea to it. * Let the tea brew well and then strain. * Add this water to the chole masala. * Now close the lid of the pressure cooker and cook for about 7-8 whistle. * Now switch off the gas and let the pressure release naturally. * Now open the lid of pressure cooker. * Add the roasted kasturi methi leaves and mix well. * Now take a small tadka pan, add ghee in it. * Add asafoetida, ginger and green chillies to it. * Cook this tempering for 1 minute. * Add this tadka to the chole we prepared and mix well. * So the tasty chole recipe is ready to be served along with Bhature. * This can also be served along with roti, rice, puri, paratha or naan. NutritionCalories: 339kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 209mg | Potassium: 505mg | Fiber: 10g | Sugar: 10g | Vitamin A: 885IU | Vitamin C: 25.2mg | Calcium: 59mg | Iron: 2.5mgFrequently Asked Questions About Chole Recipe:Can I use canned chickpeas to make Chole?Yes, you can use canned chickpeas to make Chole. However, it is important to rinse the chickpeas thoroughly before using them to remove any excess salt or preservatives.

Can I make Chole without onion and garlic?Yes, you can make Chole without onion and garlic. Simply omit these ingredients and adjust the spices to your liking.

Can Chole be made ahead of time?Yes, Chole can be made ahead of time and stored in the refrigerator for up to 3-4 days. And heat properly before serving. But I would advise you to make it fresh and eat it fresh.

How long does it take to cook Chole?Chole typically takes about 45 minutes to an hour to cook. However, if you are using an Instant Pot or pressure cooker, it can be cooked much faster.

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Buy on Amazon You Might Also Want To Try: Pav Bhaji Recipe Pav Bhaji Recipe is popular street food from Mumbai. Bhaji is a combination of mix match vegetables and some Indian spices served along with toasted Pav. Papdi Chaat Recipe Papdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many. Check out this recipe How to Make Bhelpuri Chaat at Home The recipe of Bhelpuri is a combination of puffed rice, three different chutneys, sev, veggies, some Indian spices, etc. This recipe is super easy to make at home especially if you are ready with your prep work. In this post, I will tell you about the easiest method of making Bhelpuri with all those tips and tricks. (step-by-step-recipe) Check out this recipe Aloo Samosa – How to Make Samosa Recipe This weeks recipe is about how to make samosa, a famous Street Snack recipe made of potato stuffing. Check out this recipeNote: This recipe for chole was published on February 4, 2019. Has now been republished on March 29, 2023.

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The recipe for Aloo Chaat is for anyone who loves Indian street food. It’s easy to make, packed with flavor, and sure to be a hit with family and friends.

This Aloo Chaat recipe is a tangy, soury, and spicy Street food recipe that is sure to tickle your taste buds with its taste. (Step-by-step video)

About Aloo Chaat RecipeWhen it comes to chaat, Delhi is the first city that comes to my mind. Delhi is a foodie’s paradise. You will find a huge variety of food in Delhi.

Delhi is one such place where you will also find chaat items in every street and every corner.

Though I am not claiming that the chaat items are made only in Delhi, of course, I can say that you would find more variety of chaat items in Delhi than in any other city. It could be just my experience until now. What do you all think????

By the way, do you guys love chaat? It could be any kind of chaat that has a slight tangy sour and spicy taste. “Chatpata Chaat” let me keep it simple right?

Well if you are chaat lovers and if you are fond of potatoes then I am sure you would love the recipe which I am sharing today with you all. It is called “Chatpata Aloo Chaat recipe”.

Aloo Chaat is a popular North Indian street food that is loved by everyone for its tangy, spicy, and savory flavors.

This dish is made from boiled potatoes and is seasoned with a blend of aromatic spices and tangy chutneys, making it an irresistible snack that can be enjoyed at any time of the day.

The key to making great Aloo Chaat is in the balance of flavors and textures. And the result is a burst of flavors in every bite.

This versatile dish can be served as a snack or appetizer and can be customized to suit individual tastes.

You can adjust the spice level by increasing or decreasing the amount of chili powder used or adding other toppings like pomegranate seeds, sev, or boiled chickpeas to the Aloo Chaat.

Why You Should Make this Recipe?Aloo Chaat is a delicious and versatile snack that can be easily made at home with basic ingredients.

It’s perfect for parties or as a quick and easy snack. So why not give this recipe a try and enjoy the delicious flavors of Indian street food right in your own home?

Quick and easy to prepare: Aloo Chaat can be made in no time and requires very few ingredients. It’s perfect for when you’re craving something delicious but don’t have much time to cook.
Perfect for parties: Aloo Chaat is a great dish to serve at parties, gatherings, and potlucks. It’s a crowd-pleaser and can be easily made in larger quantities.
Versatile: Aloo Chaat can be customized to your taste by adding or omitting certain ingredients. You can make it as spicy, tangy, or sweet as you like.

Looking for Some more Street Chaat Recipes:Dahi Bhalla Papdi Chaat

Dahi Papdi Chaat

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Basic Ingredients used to Make this Quick Aloo Chaat Recipe:To make alu chaat or potato chaat you would be needing a few very basic ingredients, easily available in your kitchen like,

Potatoes: Boiled and cubed potatoes are the star ingredient of this dish.
Spices: The spices used in this recipe include chaat masala, cumin powder, red chili powder, black pepper, amchur powder, and salt (Chaat masala can be substituted with a blend of cumin powder, coriander powder, and amchur (dried mango powder).
Chutneys: The two chutneys used in Aloo Chaat are green chutney and tamarind chutney. Green chutney can be substituted with store-bought mint chutney or cilantro chutney. Tamarind chutney can be substituted with store-bought tamarind chutney.
But nothing tastes better than homemade. You can check out my Green chutney, and tamarind chutney, in case you are planning to make chutneys at home.
Other ingredients: Other ingredients used in Aloo Chaat Recipe include lemon juice and black salt.
Oil: Oil to deep fry potatoes.

If you prefer watching a quick video on how to make this recipe, then this video is for you!

This is an old video but it still stays the same. After all, some recipes don’t change over time, isn’t it?

PrintAloo Chaat RecipePrep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 4Author PujaIngredients Potatoes – 4 medium boiled * Oil – to deep fry * Tamarind chutney – 5 tsp * Green chutney – 5 tsp * Jeera powder cumin powder – 1/2 tsp * Black pepper powder – 1/2 tsp * Aamchoor powder – 1/2 tsp * Chaat masala powder – 1/2 tsp * Red chilli powder – 1 tsp * Lemon juice – 2 tsp * Black salt – to taste * Salt – to taste Instructions Peel the boiled potatoes and cut them into medium sized pieces. Set aside. * Heat oil in a pan. * Add potato pieces in oil to deep fry. * Fry until they become crisp and brown in color. * Take out in a plate, soak extra oil with absorbent paper. * Now in a mixing bowl add all the spices, lemon juice, tamarind chutney, green chutney. Mix well. * Add black salt and salt as per your taste and mix. * Now add the deep fried potatoes to the mixture and mix everything well.(You can add spices or chutney as per your taste) * Serve immediately when it is hot. Frequently Asked Questions about the Recipe for Aloo Chaat:How is Aloo Chaat served?Aloo Chaat is usually served as a snack or appetizer. It can be served on a plate or in a bowl and is often topped with crunchy sev and lemon juice.

Is Aloo Chaat vegan?Yes, Aloo Chaat can be made vegan by using vegan-friendly ingredients for the chutneys and toppings.

Can Aloo Chaat be made ahead of time?Aloo Chaat is best served fresh, but you can prepare the ingredients ahead of time and assemble the dish just before serving.

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Buy on Amazon You Might Also Want to Check Out: Aloo Samosa – How to Make Samosa Recipe This weeks recipe is about how to make samosa, a famous Street Snack recipe made of potato stuffing. Check out this recipe Pani Puri Recipe Pani Puri Recipe is a tangy, spicy North Indian Street food that gets its name because of the Puri and the tangy water used in it. Anyone who is been to Northern India is unlikely to have missed this unique cuisine. Check out this recipe Dahi Wada Dahi vada, also known as dahi bhalla or dahi bara is a dish in which vada is dipped in creamy yogurt and sprinkled with some everyday spice powders. It’s one of the most popular street foods in India. So for a fun appetizer or party treat, try my heirloom and classic dahi vada recipe with step-by-step photos. Check out this recipe Pav Bhaji Recipe Pav Bhaji Recipe is popular street food from Mumbai. Bhaji is a combination of mix match vegetables and some Indian spices served along with toasted Pav. Note: This blog post of Aloo Chaat Recipe has been updated and republished on 29th March 2023.

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Learning how to make curd at home is a simple process, that involves heating milk, adding culture, and keeping it at a warm temperature for a few hours, to obtain creamy and delicious curd that can be used in various sweet and savory recipes. (Step-by-step picture)

Curd is also known as Dahi is a dairy delicacy that’s been around for centuries but is still making a big impact on the culinary scene today with its distinctive tangy flavor and creamy texture.

About Curd Recipe:Curd is a dairy product that is made by fermenting milk with bacteria. The bacteria used in curd-making are typically Lactobacillus bulgaricus and Streptococcus thermophilus, which convert lactose (the natural sugar found in milk) into lactic acid. This fermentation process causes the milk to thicken and develop a tangy flavor.

Curd is a popular food in many cultures and is often used as a base for dips, sauces, and desserts. It is high in protein, calcium, and probiotics, which can benefit digestive health and boost the immune system. In India, the curd is known as “dahi” and is a staple ingredient in many dishes, including curries, biryanis, and raitas.

Curd can be made from various types of milk, including cow’s milk, goat’s milk, and sheep’s milk. It can also be made with non-dairy milk such as soy milk or almond milk, although the taste and texture may differ from traditional dairy-based curd.

One of my all-time favorite ingredients to work with is curd, also known as yogurt.

Curd is a versatile dairy product that can be used in a variety of dishes.

One of the most common ways to enjoy curd is as a side dish along with roti or parathas for breakfast. It can be eaten on its own or mixed with fruits, granola, or honey for added flavor and nutrition. Curd is also a popular ingredient in smoothies and protein shakes, as it adds a creamy texture and boosts protein content.

In Indian cuisine, curd is used in a wide range of dishes, from savory curries and marinades to sweet desserts. For example, raita is a popular side dish made with curd, cucumber, and spices, while lassi is a sweet and refreshing drink made with curd, water, and sugar.

Curd is also a great ingredient to use in baking. It can be used to make moist and tender cakes, muffins, and bread. It can even be substituted for buttermilk or sour cream in many recipes.

In addition to its delicious flavor and versatility, curd also has numerous health benefits. It is a good source of protein, calcium, and probiotics, which can help improve digestion and boost the immune system.

Overall, curd is a wonderful ingredient to have in your kitchen. Whether you enjoy it as a snack, use it in cooking, or incorporate it into your baking, the curd is sure to add flavor and nutrition to any dish.

Why you Should Make this Recipe?Making dahi at home is a simple and rewarding process that can result in a fresh, delicious, and healthy product. It allows you to take control of the ingredients, flavor, and texture of your curd while also being cost-effective and environmentally friendly. There are several other reasons why one should consider making curd at home like,

Freshness and Quality: When you make curd at home, you have control over the ingredients used, including the milk and the curd culture. You can use high-quality, fresh ingredients and ensure that there are no added preservatives or chemicals. This results in a fresher and better-tasting curd.
Cost-effective: Making curd at home can be more cost-effective than buying it from the store. All you need is milk and a small amount of curd as a starter, which is much cheaper than buying curd from the store.
Customizable: Making curd at home allows you to customize the flavor and texture according to your preferences. You can experiment with different types of milk, curd cultures, and flavorings to create a unique and delicious curd that suits your taste.
Health Benefits: Curd is a rich source of protein, calcium, and probiotics that can benefit your overall health. Making curd at home ensures that you are consuming a fresh and high-quality product that is free from any added chemicals or preservatives.
Environmentally Friendly: Making curd at home reduces the amount of plastic waste generated from store-bought curd. You can use a glass jar or a reusable container to store your homemade curd, reducing your environmental footprint.

Pro Tips:Here are some pro tips to help you make perfect curd every time:

Use fresh milk: The quality of the milk you use will affect the taste and texture of your curd. Use fresh, high-quality milk that has not been processed or pasteurized at high temperatures.
Choose the right starter: Use a good quality curd or yogurt as a starter for your curd. Make sure it contains live active cultures and is free from preservatives and thickeners.
Keep the temperature consistent: Maintaining a consistent temperature is critical to the curd-making process. Keep the milk warm and undisturbed in a draft-free area. Use a thermometer to ensure that the temperature is between 40-45°C (104-113°F).
The time is right: The longer you leave the milk to ferment, the tangier and thicker the curd will become. A good rule of thumb is to leave the milk undisturbed for 6-8 hours. However, the exact timing may vary depending on the temperature and other factors, so it’s best to check for the desired consistency.
Do not disturb the curd: Once the curd has been set, do not disturb it by stirring or shaking the container, as this may break down the curd and affect the texture.
Store it properly: After the curd has been set, transfer it to an airtight container and refrigerate it for at least an hour before consuming it. It will keep in the fridge for up to a week.
Experiment with flavors: You can customize your curd by adding flavors such as fruit puree, honey, or spices like cinnamon or cardamom. However, add the flavorings after the curd has been set, so they don’t affect the fermentation process.

Looking for Recipes you can Make using Curd?Curd Rice Recipe

Bhalla Papdi Chaat Recipe

Papdi Chaat Recipe

Recipe of Mango Shrikhand

Dahi Wada Recipe

Basic Ingredients used to make Curd:The basic ingredients used to make curd are milk and a small amount of curd culture or starter culture. The curd culture contains live bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the lactose (milk sugar) in the milk and convert it into lactic acid, causing the milk to thicken and develop a tangy flavor.

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How to Make Curd:Curd, also known as yogurt, is a dairy product that is made by fermenting milk with live bacteria cultures. The bacteria ferment the lactose in the milk, converting it into lactic acid, which gives the curd its characteristic tangy flavor and thick, creamy texture.

Curd is a rich source of calcium, protein, and probiotics, which are beneficial for gut health. It can be enjoyed on its own or used as an ingredient in a variety of dishes, including smoothies, dips, sauces, and curries.

Curd is a popular food item in many cultures around the world, and there are many variations and flavors available, depending on the type of milk and bacteria used in the fermentation process. Now let us jump on to the step-by-step process.

PrintCurd RecipeCurd is a delicious and nutritious dairy product made from milk that’s full of flavor and can be used in many different ways. Curd, also known as Dahi is a dairy delicacy that’s been around for centuries but is still making a big impact on the culinary scene today with its distinctive tangy flavor and creamy texture.Course Side DishCuisine IndianKeyword Curd RecipeTotal Time 7 hours 10 minutesCalories 631kcalAuthor PujaIngredients 1 liter of milk * 1 tbsp of curd or yogurt culture as a starter Instructions Start with clean utensils, and make sure the earthen pot and spoon you use are clean and free of any soap residue or contaminants. This will prevent any unwanted flavors from affecting the curd. Set aside. * Heat the milk in a pot. This process, known as pasteurization, kills any harmful bacteria in the milk and helps to create a smooth and creamy curd. * Now let the milk become warm at room temperature. This temperature is ideal for adding curd culture, as it provides a warm and cozy environment for the bacteria to grow. * To check if the milk has become warm dip your little finger into the milk and you should feel warm and not hot. * You can even check with a food thermometer if you have one, and it should have a temperature between 39 to 44 degrees celsius or 102 to 111 degree fahrenheit. * Once the milk has become warm, you can use the same pan for setting curd or transfer the warm milk in another bowl. * Today I am using an earthern pot to set the curd. Setting curd in an earthern pot can be a fun and satisfying experience, and it can result in a delicious and creamy curd with a unique flavor.(you can even boil milk in the clay pot, ensuring that the clay pot is well cleaned, else there will be a chance of getting milk curdling up). * Add a small amount of curd culture to the cooled milk and mix well. The curd culture can be either store-bought or from the previous batch of curd. (today I tried a diffrent trick to set this curd. What I did is that I added a little quantity of the curd culture on four different sides and then a little at the centre without mixing it. And then followed the remaining process. And guess what? The curd set really well with no water in it. Isn’t that amazing?) * Anyways this was my find but if you want you can follow the regular process which is something my Mom also used to do. * Cover the pot with a lid and place the pot in a warm and dry place, away from direct sunlight. * Leave the pot undisturbed for around 6-8 hours, or until the curd sets and thickens. The timing may vary depending on the temperature and humidity in your area. * Once the curd is set, refrigerate it for a few hours to chill before serving. This will help to thicken the curd further and enhance the flavor. NotesUse full-fat milk for best results, as the higher fat content will produce a thicker and creamier curd.Make sure that all utensils and containers used in the process are clean and free from any soap residue.The temperature of the milk is important. If it’s too hot, it will kill the bacteria in the curd culture, and if it’s too cold, it won’t ferment properly.If the curd doesn’t set after 6-8 hours, it may be because the temperature was too low. You can keep it in a warm place for a few more hours to help it set.NutritionCalories: 631kcal | Carbohydrates: 49g | Protein: 35g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 126mg | Sodium: 401mg | Potassium: 1578mg | Sugar: 51g | Vitamin A: 1691IU | Vitamin C: 0.1mg | Calcium: 1293mg | Iron: 0.01mgFrequently Asked Questions Curd Recipe:Here are some frequently asked questions about this recipe:

What is curd, and how is it different from yogurt?Curd is a dairy product made by coagulating milk with the help of a coagulating agent like lemon juice, vinegar, or yogurt. It is also known as dahi in Hindi. Yogurt, on the other hand, is made by fermenting milk with specific strains of bacteria that produce a thicker, creamier, and tangier product.

Is curd good for health?Yes, the curd is a healthy food that is rich in protein, calcium, and probiotics. It is known to aid digestion, boost the immune system, and improve bone health.

Can lactose-intolerant people eat curd?Yes, most lactose-intolerant people can eat curd because the lactose in milk is converted into lactic acid during the curdling process, which makes it easier to digest.

How long does curd last in the fridge?Curd can last for up to a week in the fridge if stored in an airtight container and kept at a constant temperature.

How can I make my curd thicker?To make your curd thicker, use whole milk instead of low-fat milk.

Can curd be used in cooking and baking?Yes, curd can be used in a variety of sweet and savory dishes as a substitute for cream, sour cream, or buttermilk. It can also be used in baking to add moisture and richness to cakes, bread, and other baked goods.

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Good for health: Cooking in clay pots give you all the calcium, phosphorus, iron, magnesium, sulfur and several other compounds that our body benefits from clay being alkaline in nature helps in neutralizing the ph balance of the food by interacting with the acid present in the food
How to use: Soak the clay curd setter pot overnight before first use next morning, let it dry completely after which it is ready for

Buy on Amazon You Might Also Want to Try: Sweet Lassi Check out this recipe Muskmelon Lassi – Cantaloupe-Yogurt Smoothie Check out this recipe Moru Curry Recipe Moru Curry Recipe is a simple, tangy, spicy and aromatic Kerala style seasoned buttermilk. Moru curry can be served with steamed rice along with some side dish. Check out this recipe Kadi Pakoda Recipe – A Tangy Yogurt Based Gravy With Gram Flour Fritters Check out this recipe Bhindi Raita Recipe – How to Make Okra Raita Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Kesar Lachha Rabdi Recipe is a traditional Indian dessert made by simmering milk on low heat until it thickens, then flavoring it with saffron and garnishing it with chopped nuts. (Step-by-step recipe)m

About Kesar Lachha Rabdi Recipe:Kesar Lachha Rabri is a rich and creamy Indian dessert that is made with milk, sugar, and saffron. This dessert is popular in many parts of India and is a traditional sweet dish that is served on special occasions such as weddings, festivals, and religious celebrations.

The origin of Kesar Lachha Rabri recipe can be traced back to the state of Uttar Pradesh in northern India, where it is believed to have been created centuries ago. The dish is made by boiling milk and then simmering it on low heat until it thickens and reduces to almost one-third or one-fourth of its original volume. The thickened milk is then flavored with saffron and sugar, and cooked until it becomes creamy and delicious.

The word “rabri” comes from the Hindi word “rabadi,” which means “to thicken.” Lachha means “layers,” and it refers to the layered texture of the dessert, which is achieved by stirring the milk continuously while it cooks, creating thin layers of cream.

Kesar Lachha Rabri is often served chilled and garnished with chopped nuts like almonds and pistachios. It is a rich and decadent dessert that is loved by many and is often served as the grand finale of a traditional Indian meal.

In recent years, Kesar Lachha Rabri has gained popularity in other parts of the world, and it is now served in many Indian restaurants and sweet shops outside India. This delicious dessert has become an integral part of Indian cuisine and is a must-try for anyone who loves sweet treats.

Why You Should Make this Recipe at Home?Making Kesar Lachha Rabri at home is a rewarding experience that allows you to indulge in a delicious dessert while also providing a fun and creative activity. There are several reasons why one should make Kesar Lachha Rabri at home:

Freshness: Making Kesar Lachha Rabri at home ensures that you are using fresh ingredients, which enhances the flavor and quality of the dish.
Customization: When you make Kesar Lachha Rabri at home, you can customize the sweetness and flavor according to your preference. You can also adjust the thickness and creaminess to your liking.
Fun and Creative: Making Kesar Lachha Rabri at home can be a fun and creative activity. You can experiment with different flavors and toppings, and even involve your family or friends in the cooking process.
Cost-effective: Making Kesar Lachha Rabri at home is cost-effective, as the ingredients used in the dish are easily available and inexpensive. You can save money by making the dish at home instead of buying it from a restaurant or sweet shop.

Pro Tips:Here are some pro tips for making Kesar Lachha Rabri. By following these pro tips, you can make a delicious and authentic Kesar Lachha Rabri that will impress your guests and leave them wanting more.

Use a heavy-bottomed pan: Use a heavy-bottomed pan to prevent the milk from sticking to the bottom and burning. This will also help in even heating the milk. You can check out the product listed below, in case you are looking for a heavy-bottom kadai.
Stir the milk continuously: Stir the milk continuously to prevent it from sticking to the bottom and to achieve the lachha (layered) texture of the dish.
Use full-fat milk: Use full-fat milk to get the rich and creamy texture of the dish. Skim or low-fat milk may not thicken as much and will not give the same texture.
Soak saffron in warm milk: Soak saffron in warm milk before adding it to the dish. This will help in extracting the flavor and color of saffron.
Add sugar at the right time: Add sugar to the dish only after the milk has reduced to one-third of its original volume. This will prevent the milk from curdling.
Chill the dish before serving: Chill the dish in the refrigerator for at least an hour before serving. This will enhance the flavor and texture of the dish.
Garnish with nuts: Garnish the dish with chopped nuts like almonds and pistachios to add a crunch and enhance the flavor.

Looking for Some More Recipes like this?If you are looking for some more creamy and delicious recipes then do check out some of the popular recipes on the Blog,

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Basic Ingredients Used to Make this Recipe:The importance of the below-mentioned ingredients in Kesar Lachha Rabri lies in the way they work together to create a rich and creamy dessert that is loved by many. The milk is simmered on low heat for a long time, which allows it to thicken and develop a rich, creamy texture.

Milk: Full-fat milk is used to make the dish. The milk is boiled and then simmered on low heat to thicken it. You can use non-dairy milk like almond milk or coconut milk as a substitute for dairy milk. However, the texture and flavor of the dish may differ.
Sugar: Sugar is used to sweeten the dish. The amount of sugar used can be adjusted according to taste. You can use natural sweeteners like honey, maple syrup, or agave nectar as a substitute for sugar. However, the sweetness may vary, so adjust the amount according to your preference.
Saffron: Saffron is used to flavor the dish and gives it a rich yellow color. Also, the addition of saffron brings a unique flavor and aroma to the dish of course, make sure to use a good brand of saffron to get the real color and taste in the recipe.
Nuts: Nuts like almonds and pistachios are used to garnish the dish.

It’s important to note that using substitutes may alter the flavor and texture of the dish, so it’s best to use the original ingredients whenever possible to get the authentic taste of Kesar Lachha Rabri.

PrintKesar Lachha RabdiKesar Lachha Rabri is a traditional Indian dessert made by simmering milk on low heat until it thickens, then flavoring it with saffron and garnishing it with chopped nuts.Course DessertCuisine IndianKeyword kesar lachha rabdiPrep Time 2 hoursTotal Time 2 hoursServings 5 peopleCalories 366kcalAuthor PujaIngredients 2 liters Whole milk full-fat milk * 4-5 tbsp Sugar or add as required * 1 tsp cardamom powder * Saffron strands a pinch * 4 tbsp almonds blanched and sliced * 4 tbsp pistachios blanched and sliced Instructions Soak almonds and Pista in hot water for about 20-30 minutes. Drain the water. Remove the peels from the nuts. * Now slice, sliver, or chop them and set them aside. * Now pour the milk into a heavy-bottomed pan and bring it to a boil over low to medium heat. * Boil the milk stirring in between until the milk starts to form a layer of cream (malai) on top. * When you notice that the cream floating on top, then gently move the cream layer with the back of a spatula and bring it towards the side of the pan and stick it to the pan. Keep the heat to a low and continue to simmer. * Keep on simmering the milk like this and collecting the cream layer on the sides of a pan, if you want lachhedar rabdi, else you can keep scraping and putting the milk solids back in the milk. * Because the cream will rise to the top as the milk simmers, every time you need to bring it to the sides of the pan and stick it there. This process of collecting the cream layer must be repeated several times. * Also, make sure that you stir the milk gently in between so that the milk does not get burnt from the bottom. (keep in mind that, if you do too much stirring, then you won’t get the layers of cream in the rabri. * Once the milk reduces to half, add saffron strands and cardamom powder. Stir gently. * After adding saffron, the color will change gradually to a beautiful yellow color. * Keep collecting the cream and bringing it to the sides of the pan. * And when the milk gets reduced to 1/3 of its original quantity, add sugar and mix well. * Let it simmer for another 10 minutes on low flame or until it’s reduced to ¼ of the quantity. * Now scrape off the entire cream layer as well as dried milk solids and add to the thickened milk. Stir gently. * Switch off the flame and let it cool down. (This process took me about 2 hours). * Now add the sliced almonds, and pistachios. Stir gently again. (Save a couple of the blanched and slivered nuts aside for garnishing) * You can serve rabri hot, warm, or at room temperature. In case you want to have it chilled then, keep the Rabdi in the refrigerator for at least 2-3 hours before serving. * Garnish with chopped nuts and saffron strands before serving. NotesYou can also just thicken and scrape the milk solids from the sides but in this case you won’t get the layers of clotted cream or malai in the rabdi.of the pot.
If you do not want the layer in your rabdi (called lachha) you may skip sticking the cream to the sides.NutritionCalories: 366kcal | Carbohydrates: 32g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 50mg | Sodium: 157mg | Potassium: 744mg | Fiber: 2g | Sugar: 30g | Vitamin A: 693IU | Vitamin C: 0.4mg | Calcium: 537mg | Iron: 1mgFrequently Asked Questions About Kesar Lachha Rabdi:Is Kesar Lachha Rabri healthy?Kesar Lachha Rabri is a rich and decadent dessert that is high in calories and sugar. It is not recommended for people with diabetes or those on a weight-loss diet. However, it can be enjoyed in moderation as an occasional treat.

How long can Kesar Lachha Rabri be stored?Kesar Lachha Rabri can be stored in the refrigerator for up to 2-3 days. It is best to consume it fresh as the texture may change when refrigerated.

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Buy on Amazon You might also want to try: Dudh Peda Recipe An easy and simple traditional 3 ingredients Indian Dessert made with milk solids across india during festivals. Check out this recipe How to make Gujiya – Mawa Gujia Recipe Mawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see how to make Gujiya at home. Check out this recipe Recipe of Mango Shrikhand Mango Shrikhand is an Indian dessert made with Mango, hung curd, and sugar. In this blog post, we will tell show you the recipe of mango shrikhand and everything you need to know about Mango Shrikhand- what it is, how to make it, and things to keep in mind while preparing it. Check out this recipe Mango Coconut Laddoo Mango Coconut Ladoo is a quick and easy dessert made with mango puree, coconut, and sweetened condensed milk. Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Bhalla Papdi Chaat Recipe is a famous North Indian fast food or street food. This is served almost all across India. Most of the time you would find people gathering nearby roadside food vendors serving these kinds of mouth-watering recipes.

So if you are in the mood of having some kind of chaat item that is quick and easy to make then try this Bhalla papdi chaat . I am sure you are going to love this.

About Dahi Bhalla Papdi Chaat:This popular Indian street food dish is a delicious combination of crispy papdi (crackers), tangy tamarind chutney, creamy yogurt, and spicy green chutney, all topped with soft and fluffy dahi bhallas (lentil dumplings).

The origin of dahi bhalla papdi chaat can be traced back to the northern Indian city of Delhi, where it is a staple of street food vendors and food stalls. Over the years, the dish has become popular across the country, and can now be found in restaurants and homes throughout India.

Deep-fried lentil dumplings called “Dahi Bhalla” are pressed after being soaked in water to make a snack that is extremely soft and melts in your mouth. Bhalle papdi chaat is made by combining the bhallas with flaky, crisp papdi, chutneys, spices, and chilled curd.

With the dash of chutneys, spices, and the coolness of yogurt, it is extremely mouthwatering. And the best part is that the Crispiness and softness are nicely contrasted in bhallas and papdi. So if you want to enjoy Dahi Papdi Chaat and Dahi Bhalla in just one dish then you can go for this Bhalle papdi chaat. Just make sure that you don’t miss on just one key ingredient, sweetened chilled curd. Add more and more of it and it tastes just heavenly. Mmmmm

Making bhalle papdi chaat would be really easy to make if you have papdis available at home, I have shared a homemade papdi recipe before, you might want to check it out here.

You can even check out my post on green chutney, red chutney, and tamarind chutney.

You can make and serve dahi bhalla chaat recipe as an appetizer or a snack.

Why You Should Make this Recipe?Dahi bhalla papdi chaat isn’t just delicious – it’s also a great way to explore the flavors and ingredients of Indian cuisine.

The dish features a wide range of traditional spices and ingredients, from cumin and coriander to tamarind and mint, and it’s a great way to introduce your taste buds to the diverse and delicious tastes of India.

So, whether you’re a seasoned foodie or a curious novice, I highly recommend giving dahi bhalla papdi chaat a try. With its combination of crispy, creamy, and spicy flavors, it’s sure to be a hit at your next dinner party or family gathering.

If you are fond of chaat
It’s such a fun and flavorful dish to make.
The combination of textures and flavors is truly irresistible
The crispy papdi, creamy yogurt, and spicy chutneys come together to create a taste sensation that’s hard to beat.
Easy to assemble if the prep works are done well in advance
Easily customizable

Looking for Some More Recipe Like this?1. Bhel Puri Recipe 2. Dahi Papdi Chaat Recipe 3. Dahi Vada Recipe

Basic Ingredients Required to Make this Recipe:Vada: The soft and fluffy dahi bhallas add a savory element to the dish. To make the Bhalle papdi chaat, you really need super soft vada and to make vada you would be needing urad dal, you can use either split urad dal or whole urad dal without chilka wala.

Papdi: The crispy papdi provides a crunchy texture, I have used homemade papdis, which works great for this recipe. You can check out my papdi recipe here. You can use store-bought papdi instead of making them from scratch.

Curd: Curd helps to balance out the flavors. For dahi Bhalla chaat, thick, creamy curd works well. Ensure that the curd is thick and fresh.

Spices: A number of spices are used in this dish to perfectly balance the chaat. Like I have used roasted cumin powder, red chili powder and chaat masala powder.

If you don’t have chaat masala, you can use a combination of cumin, coriander, and amchur to achieve a similar flavor. However, keep in mind that these substitutions will alter the flavor and texture of the dish, so it may not be exactly the same as the original recipe.

However, keep in mind that these substitutions will alter the flavor and texture of the dish, so it may not be exactly the same as the original recipe.

Chutneys: To spice up the dahi Bhalla chaat, you can use any chutney for chaat. I have used green chutney, red chutney, and imli ki chutney.

Others: You will also need black salt, salt, red chili powder, roasted cumin powder, onions, and chaat masala powder.

PrintDahi Bhalla Papdi Chaat RecipeBhalle Papdi Chaat is a famous North Indian fast food or street food. This is served almost all across India.Course SnacksCuisine IndianKeyword bhalla papdi chaatPrep Time 5 hoursCook Time 35 minutesTotal Time 5 hours 35 minutesServings 12 vadasCalories 147kcalAuthor PujaIngredientsIngredients To make Bhalla 1 cup Black Gram Dal/urad dal soaked for 4 hrs * 1 tbsp Ginger * 1/2 tsp Red chilli powder * Salt as per needed * Oil to deep fry Ingredients to make Bhalla Papdi Chaat: 8 Bhalla * 12 Papdi Crisp can buy from store * 3 cups Curd whisked * Salt to taste * 1 tbsp Sugar powdered Sugar * 2 Potatoes medium (boiled and chopped) * 1/2 cup Chickpeas boiled * 1/4 cup Green chutney * 1/4 cup Dates and tamarind chutney * 1 tsp Roasted cumin powder * 1/2 tsp Chaat masala or as per the taste * 1/2 tsp Red chilli powder as per the taste * 2 tbsp Fresh coriander leaves * Sev as needed * 2 tbsp Pomegranate InstructionsMethod to make Bhalla : Grind the blackgram dal with salt and ginger paste with very less water to get a smooth batter. * Heat oil and fry small balls of the batter till golden brown. * Immediately put them in a bowl of luke warm water and let it soak for five minutes. * Squeeze excess water from each bhalla and keep it aside. Method to make Bhalla Papdi Chaat : Add salt and sugar to yogurt and whisk till smooth. * Keep it in the refrigerator till use. * Arrange the papdis on a plate. * Place bhallas and some potatoes on each papdi. * Over that put some boiled chickpeas. * Cover with chilled yogurt. * Pour a little green chutney and sweet tamarind chutney. * Sprinkle a little cumin powder, chaat masala, red chilli powder and salt. * Garnish with coriander leaves, sev and pomegranate seeds and serve immediately. NotesChaat is something that you would want to have as per your own taste as some people like to have it spicy or some doesn’t,
some people like sweet chutney some doesn’t. So you adjust the ingredients according to your preference.NutritionCalories: 147kcal | Carbohydrates: 19g | Protein: 11g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 47mg | Fiber: 5g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 3mgFrequently Asked Questions About Dahi Bhalla Papdi Chaat Recipe:Can we use store-bought papdis for this recipe?Yes, you can. But to get the best result, I would recommend you use homemade papdi, for which I have shared the recipe before. And in case you are short of time, then you can go for the store-bought papdis.

Can we make use of unsweetened curd to make papdi chaat?Of course, you can, but I would advise using sweetened curd for this recipe as that goes really well with this recipe.

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Buy on Amazon Looking for Some More Mouthwatering Recipes: Papdi Chaat Recipe Papdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many. Check out this recipe How to Make Bhelpuri Chaat at Home The recipe of Bhelpuri is a combination of puffed rice, three different chutneys, sev, veggies, some Indian spices, etc. This recipe is super easy to make at home especially if you are ready with your prep work. In this post, I will tell you about the easiest method of making Bhelpuri with all those tips and tricks. (step-by-step-recipe) Check out this recipe Aloo Chaat Recipe Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Check out some of the best and most popular Holi snacks recipe that is everyone’s favorite while celebrating this festival of colors. In this Blog Post, I share popular snacks and mouthwatering chaat recipes for the celebration of color.

You can even check out my 15+ Holi Special Sweets Recipe for this year.

Holi is a festival that is incomplete without delicious and mouth-watering Holi recipes. Holi, the festival of colors, is celebrated with great enthusiasm across India, and food plays a crucial role in the festivities.

Holi is the perfect occasion to indulge in some delectable snacks and chaat recipes. These dishes are easy to prepare, can be served in large quantities, and are perfect for sharing with family and friends. Moreover, the colorful and vibrant presentation of these dishes adds to the festive spirit of Holi.

Chaat is a popular street food in India, and it has become a staple in Holi celebrations. The combination of tangy, spicy, and sweet flavors in chaat recipes is what makes them so irresistible. So make sure you try one of these mouthwatering holi chaat recipes this year. Will be adding more chaat recipes in this holi chaat and snacks collection next year. So keep reading.

Snack recipes are another essential part of Holi celebrations. They are perfect for snacking on while enjoying the festivities and can be made with a variety of ingredients, including potatoes, lentils, vegetables, and nuts. Some popular snack recipes that are a hit during Holi include Samosas, Kachoris, Mathris, and Gujiyas.

The best part about Holi snack and chaat recipes is that they are versatile and can be customized to suit individual tastes and preferences. They can be made with a range of ingredients and can be spiced up or toned down depending on the level of spice tolerance.

In addition to being delicious, Holi snack and chaat recipes are also a great way to showcase one’s culinary skills and creativity. They can be presented in beautiful and colorful ways, making them not only tasty but visually appealing as well.

In conclusion, Holi snacks and chaat recipes are an essential part of the festival, and they bring people together in a spirit of joy and celebration. So, whether you are hosting a Holi party or just want to enjoy some delicious snacks with your loved ones, Holi snacks, and chaat recipes are the perfect way to add some festive cheer to your celebrations.

Hope you find this post helpful. If yes then do pick your favorite Holi snacks recipe and holi chaat recipe and make some for you and your family and make this Holi, a special one.

Looking for Some Holi Drinks Recipes?Holi Special Thandai Recipe

5 Minutes Mango Mastani Recipe

Creamy Punjabi Sweet Lassi

Muskmelon Lassi

Collection of Best Holi Snacks Recipe and Holi Chaat Recipes: Dahi Wada Dahi vada, also known as dahi bhalla or dahi bara is a dish in which vada is dipped in creamy yogurt and sprinkled with some everyday spice powders. It’s one of the most popular street foods in India. So for a fun appetizer or party treat, try my heirloom and classic dahi vada recipe with step-by-step photos. Check out this recipe Papdi Chaat Recipe Papdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many. Check out this recipe How to Make Bhelpuri Chaat at Home The recipe of Bhelpuri is a combination of puffed rice, three different chutneys, sev, veggies, some Indian spices, etc. This recipe is super easy to make at home especially if you are ready with your prep work. In this post, I will tell you about the easiest method of making Bhelpuri with all those tips and tricks. (step-by-step-recipe) Check out this recipe Aloo Chaat Recipe Check out this recipe Aloo Samosa – How to Make Samosa Recipe This weeks recipe is about how to make samosa, a famous Street Snack recipe made of potato stuffing. Check out this recipe Pav Bhaji Recipe Pav Bhaji Recipe is popular street food from Mumbai. Bhaji is a combination of mix match vegetables and some Indian spices served along with toasted Pav. Check out this recipe White Matar Chaat Recipe Matar Chaat is a popular street food from Northern India. Matar Masala Curry is used as a base curry for this chaat topped with onions, tomato, sev, tamarind juice etc. Check out this recipe Pani Puri Recipe Pani Puri Recipe is a tangy, spicy North Indian Street food that gets its name because of the Puri and the tangy water used in it. Anyone who is been to Northern India is unlikely to have missed this unique cuisine. Check out this recipe Paneer Pakoda Recipe Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. Check out this recipe Babycorn Pakoda Babycorn pakoda is a delicious snack made with crispy, fried baby corn and various spices. It’s perfect for parties, potlucks, or any time you’re in the mood for something tasty! Check out this recipe Onion Pakoda Onion pakoda are onion fritters prepared with gram flour or besan batter, thinly sliced onions, and a few spices. Check out this recipe Aloo bonda – Step by Step Video Check out this recipe Garlic Bread Pakora Garlic Bread Pakora is an extremely popular Indian tea-time snack and breakfast recipe that is quite simple to prepare. Check out this recipe Stuffed Aloo Bread Pakora Recipe Stuffed Aloo Bread Pakora is a very commonly found street food in North India. Stuffed aloo bread pakora can be served along with green coriander chutney and tomato sauce. Check out this recipe Papdi Recipe Papdi Recipe is a deep-fried crispy and flaky cracker or poori made with whole wheat flour and spices. This Papdi is generally used for most of the Indian chaat recipes, but it can also be served as an after-school snack or tea-time snack. Check out this recipe Soyachunks Pops Recipe – Step by Step Video Check out this recipe Soya Chunks Cutlet Recipe – Step by Step Video Check out this recipe Bihai Nimki Recipe Nimki is a crispy, crunchy, and flaky tea time snack that can be served with tea or, coffee and makes for a nice evening snack. Check out this recipeYou Might Also Want to Check Out:1. 10 Delicious Recipes from Raw Mango 2. Raksha Bandhan Sweets – Collection of 24 Sweet Recipes for Raksha Bandhan 3. 13 Easy Recipes for Onam Sadhya – Onam Sadya Recipes 4. Varamahalakshmi Pooja Recipes – Collection of Delicious Festive Recipes 5. Top Thirteen Tasty Paneer Recipes You can Try this Week 6. 10 Enticing Vegetarian Kids-Friendly Recipes for Picky Eaters

A lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked the collection of Holi Snacks Recipe and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Check out the best collection of Holi special sweets recipes, you can try this year. We’ve compiled a list of the top Holi recipes available. This collection of Holi special dishes contains traditional sweets recipes as well as some of our own tested recipes. So do give it a try and let me know which sweet recipe you liked the most.

About Holi Festivals:Holi is a spring festival that is celebrated in India with utmost devotion. It is celebrated by throwing colors over each other and spreading happiness and cheer.

Holi is a day of joy, laughter, mischief, and love. On this day, any and every color is used to play Holi. The Holi festival is also known as Dhulandi , Dhulivandan , Dhulla , Dhulendi , Dhulendi Vasantotsav , Basantotsava , Vasantotsava.

Importance of Holi Festival:Holi is one of Hinduism’s most important celebrations. It is widely observed in South Asia, particularly in India and Nepal. It is said to be a celebration of Lord Vishnu’s triumph over the demon king Hiranyakashipu.

Hiranyanakashipu wanted to kill his son, so he invited Holika, his sister. She wore a robe formed of magic. This robe had the ability to protect the wearer from being burnt by fire. Hiranyanakashipu told his sister to join Prahlad in front of a burning fire.

He assumed that the fire from the magic robe would not harm his sister, but that Prahlad would be burned to death. However, the outcome was the opposite of what the evil demon king had planned.

As a result, Prahlad escaped the burning fire unharmed, whereas Holika died.

So this festival represents the victory of good over evil, as well as the eternal love of Radha and Krishna.

Holi Special Sweets Recipes:In India, festivals are incomplete without sweets. Just like in the other festivals, the kitchen smells delicious all week long during this holiday, as Holi preparations begin months in advance. Gujiya, Gud ka pua, Dahi vada, Malpua, Kathal ki Sabzi, Tari wale aloo ki sabzi and Thandai are some of the traditional Holi foods that are prepared in practically every home during the holiday.

Since Holi is just around the corner, we thought we’d put together a recipe roundup of our favorite recipes for holi to serve during the celebration.

Here are some of the most popular Holi sweets recipes that you can make with your friends and family.

How to Make Gujiya – Mawa Gujia RecipeMawa Gujiya Recipe is an Indian sweet snack or a dessert made during Holi or Diwali. It is a deep-fried pastry stuffed with mawa, suji, and grated coconut. Let us see How to make Gujiya at home. About the Mawa Gujia Recipe? Ghujiya, also known as pirakiya/ Pedakiya in Bihar is a deep-fried pastry stuffed … Continue reading

Gur Ka Pua – How to Make Gulgula RecipeGur ka Pua or gulgula is a deep-fried, easy-to-make North Indian sweet and savory snack recipe made with wheat flour and jaggery. About Gur ka Pua Recipe? Gur ka Pua is a traditional recipe from the state of Bihar, especially made during the Holi Festival. These dumplings are slightly crispy from the outside and soft … Continue reading

Malpua Recipe – How to Make Malpua Easy Recipe with Sugar SyrupMalpua is one of the special holi recipes prepared during Holi festival. You would find people enjoying Malpua on this special occasion. It’s a quick Indian dessert recipe that can also be served along with rabdi. Continue reading…

Pooran Poli Recipe – How to Make Soft Puran PoliPooran Poli (Puran Poli) is a traditional Maharashtrian sweet flatbread stuffed with chana dal (Bengal gram), jaggery with the flavor of cardamom powder and nutmeg powder.

Puran Poli is a festive treat made for most festivals, including Diwali, Ganesh Chaturthi, and Holi, Ugadi. This sweet is made all over India, although it is particularly famous in Karnataka, Gujarat, and Maharashtra. Continue reading...

Pink Coconut Ladoo – Made with 100% Natural ColourPink Coconut Ladoo, also known as Nariyal Ladoo, is an Indian fudge-like dessert prepared with roasted grated coconut, condensed milk, cardamom, and 100% natural color. So let us learn how to make pink coconut ladoo with easy-to-follow step-by-step instructions. About Pink Coconut Ladoo Diwali, India’s Festival of Lights, is incomplete without ladoos. This holiday, celebrate … Continue reading

Mango Coconut Laddoo – Instant Mango LadduIn India, festive seasons are incomplete without ladoos. There is a wide variety of laddoos that can be made as per your choice. But the most popular and delicious laddoo is the mango coconut laddoo. The presence of coconut, condensed milk, and mango pulp gives it a heavenly taste. This recipe is perfect if you are looking to prepare something quickly and don’t have a lot of time on your hands. Continue reading…

Recipe of Mango Shrikhand – Delicious Amrakhand RecipeMango Shrikhand is an Indian dessert made with Mango, hung curd, and sugar. In this blog post, we will tell show you the recipe for mango shrikhand and everything you need to know about Mango Shrikhand- what it is, how to make it, and things to keep in mind while preparing it. Continue reading…

Mango Phirni – How to Make Delicious Recipe of Mango PhirniMango Phirni is a very tasty dish that has the aroma of mangoes and saffron in it. It is a very simple dish that can be made very quickly. This dessert is very popular at weddings, festive occasions, or any special celebrations all across North India, especially in Punjab and Haryana. Continue reading…

Delicious Mango Rava Kesari – How to Make Mango SheeraMango Kesari is also known as mango halwa is a very popular dessert in India and is made during festivals and weddings. It is also served as a prasadam (offering to God) in temples. Mango Kesari can be made with either fresh or canned mangoes. I prefer to use fresh mangoes as they are already sweetened and have a lovely flavor. You can use any type of mango for this recipe, but I prefer the Alphonso variety as it is very sweet and fragrant. Continue reading…

Dudh Peda Recipe – How to make Doodh Peda from scratchHomemade dudh peda recipe is a delicious dessert treat perfect for any occasion made with fresh milk and topped with nuts and dried fruits. You can now make this sweet at home with this easy-to-follow recipe. About Recipe for Dudh Peda Dudh Peda is a delicious sweet which one can relish all year round. Peda … Continue reading

Paan Coconut Laddoo Recipe – How to make paan laddooInstant Paan Coconut Laddoo filled with dates and tutti fruity is the perfect sweet treat for Diwali! In fact, you only need 20 minutes to make this delicious Indian recipe! In this article, we will provide you with the step-by-step process on how to prepare Paan Coconut Laddoo at home. About Paan Coconut Laddoo It’s … Continue reading

Recipe for Makhana Kheer – How to Make Makhane ki KheerRecipe for Makhana Kheer is a traditional healthy Indian dessert made by simmering Makhanas in milk till it becomes creamy. Makhana is also known as “Lotus seeds” or “Foxnuts.” This dessert is simple and quick to make, taking less than 30 minutes with just a few basic ingredients. Makhane ki kheer is a perfect dessert … Continue reading

Coconut Laddoo Recipe – How to make Delicious Nariyal LadooCoconut Laddoo Recipe is a traditional, utterly delicious Indian Sweet, prepared during festivals like Dussehra, Diwali, Ganesh Chaturthi, etc. What the Coconut Ladoo Recipe? Coconut laddu is an old-fashioned Indian sweet loved by every age group. It’s soft, chewy and melts in your mouth! Coconut laddoos are an absolute delight to make especially when you … Continue

How to Make Chocolate Coconut LaddooIn this post, we will learn how to make chocolate coconut laddoo. Chocolate coconut laddoo is a quick three-ingredient dessert made with freshly grated coconut, condensed milk, and dark chocolate. The chocolate coconut laddoo recipe is a twist on the classic nariyal laddoo (coconut laddoo). These soft coconut balls with a dark chocolate crust looks … Continue reading

Besan Laddoo – How to make Besan ke LadduBesan laddoo is a traditional North Indian sweet ball made from gram flour, ghee, powdered sugar, cardamom powder, that is aromatic and tasty. This recipe with an easy step-by-step guide will help you make the best besan ke laddoo at home. About Besan Laddoo There are many laddoo varieties, but besan ke laddu is one … Continue reading

Beetroot Halwa Recipe – Chukandar ka Halwa RecipeBeetroot Halwa Recipe is a healthy Indian sweet dessert recipe. Beetroot halwa is a combination of grated beetroot and sugar. Apps, apps, and apps. These days, everything is on apps. Open any website, talk to any service provider or, buy any product. The first thing they all want you to do it to install their … Continue reading

Parval ki Mithai – How to Make Parwal Sweet from scratchParval ki Mithai is a delectable and unique dessert that is made by stuffing khoya/mawa in parwal and is topped with some nuts and cherries. This delicacy is very popular during festivals, but it can also be enjoyed normally as well. Continue reading

Gajar ka Halwa Without KhoyaGajar Ka Halwa or Carrot Halwa is a traditional Indian dessert or sweet dish made with fresh red carrots, milk, ghee, sugar, and some dry fruits. Gajar ka Halwa is made using minimal ingredients. This halwa tastes really good and is loved by all. Continue reading…

Recipe of Suji ka Halwa – How to Make Instant Sooji HalwaRecipe of Suji ka Halwa, cooked with fine semolina, ghee, and sugar, is one of the most basic North Indian desserts. Continue reading…

Besan Halwa Recipe – How to Make Besan HalwaBesan Halwa is a quick sweet dish for the ones who do not want to spend a lot of time making a sweet dish for an occasion. Besan Halwa recipe is a quick sweet dish that you would love. The aroma of gram flour gives it a unique taste. It doesn’t take a lot of time to make this. Continue reading…

Rice Kheer Recipe – How to make chawal ki kheer in a pressure cookerRice Kheer Recipe is made with milk, rice, sugar, and cardamom powder. This recipe is very easy to make and can be prepared in a pressure cooker easily. Continue reading…

Chocolate Rice Kheer Recipe – How to Make Chocolate Rice PuddingChocolate Rice Kheer Recipe is an easy-to-make dessert recipe for all chocolate lovers. This recipe is perfect for any festival. Continue reading…

Mixed Fruit Custard RecipeFruit Custard Recipe is a delicious and easy-to-make dessert recipe. Fruit custard is a combination of custard powder and mixed fruits. So if you are a bachelor or a working mom, and you don’t have much time to prepare those traditional recipes, then you can try this recipe for Holi. Continue reading…

Khoi Laddoo – How to Make Moa Laddu with KhoyaKhoi laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts. Another great recipe for bachelor and working moms. All you have to do is combine everything together and your dessert is ready to eat. Continue reading…

I hope you liked these Holi Sweets Recipes. Do let me know which one is your favorite by commenting. Would love to hear from you!!!

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Bhelpuri is a combination of puffed rice, three different chutneys, sev, veggies, some Indian spices, etc. This recipe is super easy to make at home especially if you are ready with your prep work. In this post, I will tell you how to make bhelpuri chaat at home with an easiest method and tips and tricks. (step-by-step-recipe)

About Bhelpuri Chaat Recipe:Bhelpuri is one of the most famous Street food chaat recipe in India, made with crispy puffed rice mixed with three green chutneys, veggies, and a few Indian spices.

When it comes to its history Bhelpuri is frequently associated with Mumbai beach snacks. And this is why Bombay bhelpuri is very famous.

If you venture out on the beaches of Mumbai or go to any Indian markets, you will find street vendors selling this popular snack on street carts along with other chaats like pani puri, Sev puri, jhal muri, etc.

However, the bhel puri recipe is also enjoyed in various other regions such as Delhi, Gujarat, Bengal, and Mangalore with each place having its own version of bhelpuri.

Just to give you an example, the Bengali bhelpuri recipe is known as jhalmuri while a native Mangalore variant is called churumuri.

Today’s Bhelpuri chaat is a mixture of sweetness, salt, and tanginess. This is so addictive that you just cannot stop at one bowl of bhelpuri served to you. It’s actually called wet (Geela bhel) because of the addition of three chutneys.

So, make bhel puri at home and enjoy it with your loved ones. Bombay bhelpuri or any bhel puri is best enjoyed when made and served immediately.

Bhelpuri can be served at tea time as an appetizer or as a light meal.

Why Should You Make this Recipe?Healthy recipe

Can be enjoyed even, when you are dieting

Is a low-fat, nutritious, and delicious food

Perfect to enjoy in all your family get-togethers

Great for small hunger pangs in the evenings

Is a low-fat light snack

Pro Tips:1. Serve bhel puri as soon as you make it, as it tends to become soggy. 2. Make sure you do all the prep work before assembling. 3. Keep in mind that you mix the wet ingredients with the dry ingredients only when ready to serve. 4. Adjust the chutney and spice powder as per your taste and preferences. 5. You can even customize your recipe. As per your own choice you can add more veggies if you like.

Looking for Some More Recipes Like this?If you love Bhelpuri and have already learnt how to make bhelpuri, I am sure you would also like to try other snack and street chaat recipes. I have listed here some of the best recipes you can make at home and give your tastebuds a tangy delight this weekend.

Super soft and fluffy Dahi Vada Recipe

Perfect Bihari Style Samosa Recipe

Easiest Panpuri Recipe

Mumbai Vada Pav Recipe

Basic Ingredients Used to Make this Recipe:Puffed Rice/ Murmure: Puffed rice is the key ingredient of this recipe. Make sure that the puffed rice is perfectly crispy and not soggy. If the puffed rice is not crispy, dry roast and cool it completely before using.

Veggies: This recipe includes some onion, tomato, green chilies, coriander leaves, and some boiled potatoes. You may or may not include the potatoes in it.

Boiled Chickpeas: I have also added boiled chickpeas which is completely optional. If you want to skip, you can do so.

Chutneys: To make geela bhelpuri you would be needing 3 different types of chutneys, like green chutney, tamarind chutney, and red chili garlic chutney. If you have time then I would suggest making this chutney at home and then using them in your dishes as it tastes really good than the store-bought ones. And most importantly it brings a personal touch to the recipe.

Spice Powder: We have also added some everyday spice powders such as salt, red chili powder, and chaat masala, roasted cumin powder, black salt.

Mixture: I have also added some mixture to the bhelpuri, this is optional. You can also add roasted peanuts to increase the taste and nutritional value.

Nylon Sev: I have used some nylon sev here. In case of unavailability, you can add any other sev as per your choice.

PrintHow to Make Bhelpuri Chaat at HomeThe recipe of Bhelpuri is a combination of puffed rice, three different chutneys, sev, veggies, some Indian spices, etc. This recipe is super easy to make at home especially if you are ready with your prep work. In this post, I will tell you about the easiest method of making Bhelpuri with all those tips and tricks. (step-by-step-recipe)Course SnackCuisine IndianKeyword how to make bhelpuri chaat at homePrep Time 5 minutesCook Time 15 minutesTotal Time 20 minutesCalories 1052kcalAuthor PujaIngredients 3 cups Puffed Rice * 2 Boiled Potatoes peeled and slightly crushed * 1 Tomato chopped * 1 Onion finely chopped * 2 Green Chilies finely chopped * 1 tsp Tamarind Chutney * 1 tsp Green Chutney * 1 tsp Red Chilli Garlic Chutney * Coarsely crushed papdi handful * 1 cup Nylon Sev * 1/4 cup Mixture any mixture * 1/2 tsp Red Chilli Powder * 1 tsp Chaat Masala Powder * 1 tsp Roasted Cumin Powder * 1/4 cup Boiled Chickpeas * 1/2 cup Chopped Coriander Leaves * Black Salt to taste * Salt to taste Instructions Take a large bowl and mix the puffed rice, potato, tomato, onion, and green chilies in it. * Add the tamarind chutney, garlic chili chutney and mint coriander chutney, papdi, mixture and sev .. * Add coriander leaves and give it a nice mix. (you can even add all the chutney at last if you want a slightly crunchy bhelpuri, but since I like more off geela bhel, so I added it in the beginning). * Add all the spice powder, black salt and boiled chickpeas and give it a nice mix. * Garnish with some more sev and papdi. * Serve and eat immediately, so that you enjoy the bhelpuri more. NotesPuffed rice (mudi), papadi and Sev can all be obtained from any grocery shop in India.NutritionCalories: 1052kcal | Carbohydrates: 219g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 3mg | Sodium: 940mg | Potassium: 2741mg | Fiber: 25g | Sugar: 25g | Vitamin A: 1951IU | Vitamin C: 124mg | Calcium: 184mg | Iron: 12mgFrequently Asked Questions:Is Bhelpuri a Healthy Snack?Yes, bhel puri is a healthy recipe you can enjoy, even when you are dieting. Almost all the ingredients used in this bhel puri are healthy except tamarind chutney. Though I have added jaggery to the tamarind chutney which is healthier than the sugar. But you can skip adding tamarind chutney to bhelpuri or add just a little of it. You can even try dry bhel to avoid chutney.

How to Make Dry Bhelpuri Recipe?Just exclude the chutneys from the recipe if you want to make bhel puris that are dry. Masala chana, toasted peanuts, and crumbled papdi are other options that you have.

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Buy on Amazon You might also want to try:In case you are Pakodas Lover then you might also want to check out some of the popular pakora recipes.

Paneer Pakoda Recipe Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. Check out this recipe Babycorn Pakoda Babycorn pakoda is a delicious snack made with crispy, fried baby corn and various spices. It’s perfect for parties, potlucks, or any time you’re in the mood for something tasty! Check out this recipe Onion Pakoda Onion pakoda are onion fritters prepared with gram flour or besan batter, thinly sliced onions, and a few spices. Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Papdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many. (step-by-step-recipe)**

About Papdi Chaat RecipePapdi chaat is a popular North Indian street food snack filled with a variety of mouth-watering ingredients and flavors. Papri Chaat includes chickpeas, potatoes, various spices, crunchy papri (deep-fried crackers), onions, chutneys etc.

You can easily customize this recipe to your taste. You can increase and decrease the number of spices or you can add in some other ingredients that you would like to add on while making this chaat.

So today’s recipe is what I made as per my taste and choices. I got the inspiration for this recipe from one of my favorite chaat wale bhaiya in Delhi (Kamlanagar). He used to make amazing chaat items.

On my visit to his place, I used to have three chaat items from his place and those were papdi chaat, dahi papdi chaat, and pani poori. And of course, that sukhi papdi was something that I never missed out on.

I know you too can relate to yourself because that sukhi papdi is something I guess most of the girls ask from panipuri or chaat wale bhaiya.

In today’s recipe, there is one ingredient that I love adding more and more, yes that is chilled, slightly sweetened curd. My mouth is watering while I am writing this and I am sure yours’ too. Tell me if I am wrong

By the way let me tell you that this papdi chaat is made from scratch and if you are curious to know how I made these Papdi’s at home then do check out the post about making the best papdi at home. And guess what? I made these papdi with wheat flour. Interesting right?

In case you are planning to make chaat at home then you might want to take a look at the posts for Green chutney, red chutney, and tamarind chutney.

Why You Should Make this Recipe:I think there is no reason not to make this recipe, and I doubt somebody not liking this recipe.

If you are a chaat lover

If you miss those of your favorite chaat from your favorite places like me.

Easy to make and assemble

Highly customizable

Great recipe for your guest

Looking for Some More Recipes like this?Here are some more recipes, I think you would want to try at home,

White Matar Chaat Recipe

Super Soft and Fluffy Dahi Vada Recipe

How to Make Samosa Recipe

Tangy Aloo Chaat Recipe

Basic Ingredients Used to make Papdi Chaat Recipe:Papdi: Papdi is easily available in all Indian grocery stores, and you can go for it, in case you don’t have much time.
But I would always advise making Papdi at home using my easy recipe. Papdi can be made in advance and stored for weeks in an airtight container.

Curd: Top the chaat with sweetened curd. The taste of the fresh curd is greatly enhanced by whisking it with some sugar. Do not miss this step. Ensure that the curd is not too tangy.

Boiled Potatoes & white Chickpeas: I have topped these papdi with some boiled and slightly crushed or mashed potatoes.
You can cook the chickpeas and potatoes, 2-3 days in advance and refrigerate them until ready to use. These are some basic steps, which if you plan ahead you can easily make chaat for yourself and for the family. You can skip chickpeas if you want to.

Chutneys: Usually this chaat uses two chutneys, one is tamarind chutney (sweet chutney) and the other one is coriander and mint chutney (green chutney), but in case you want a little spicy chaat just like me, then you can add red chutney also.

I would advise making this chutney in advance, so then you can use it whenever you want.

Coriander mint chutney can be stored for a week and sweet tamarind chutney stays for three to four weeks.

You can even buy this chutney as they are easily available, but again it tastes best when they are homemade.

Others: You will also need black salt, salt, red chili powder, roasted cumin powder, onions, and chaat masala powder.

PrintPapdi Chaat RecipePapdi Chaat Recipe is a mouth-watering North Indian street chaat recipe. It can be found easily on roadside food carts all over India. It is very delicious to eat and is considered a great alternative to a meal by many.Course SnackCuisine IndianKeyword papdi chaat recipe, papri chaatPrep Time 10 minutesCook Time 10 minutesTotal Time 20 minutesServings 4 peopleCalories 611kcalAuthor PujaIngredients 20-25 nos Flat crisp papdis crisp fried dough wafers * 1 1/2 cup Curd/yoghurt chilled * 1 1/2 tbsp Sugar * 1 Potatoes boiled and chopped * 2 cups Chickpeas boiled * 1 Onion finely chopped * 1 Tomato finely chopped * 1/2 cup Coriander leaves chopped * 1 cup Mint and coriander chutney * 1 cup Tamarind dates chutney * Red chili powder to taste * 1 tbsp Cumin powder powder * 2 tsp Chaat masala * 1-2 tsp Black salt * 1 cup Sev Instructions Soak the chickpeas in enough water overnight ,pressure cook the chickpeas with water and salt till it is fully cooked. * Drain the excess water and keep it aside. * Boil the potatoes, chop or mash it slightly.Set aside. * Keep the chutney ready. * Whisk curd and sugar smoothly and set aside. * Arrange the papdis in a shallow bowl or plate. * Top it up with chopped or slightly mashed boiled potatoes and cooked chickpeas. * Top these with cold sweetrned curd as much as you like to. * Top it up with the green chutney and red chutney (as much as you want to). * Now top it again with the sweet chutney as much as you want. * Add chopped onion to it. * Sprinkle some chaat masala, red chilli powder, roasted cumin powder and black salt. * Sprinkle sev on top. * Serve immediately. NutritionCalories: 611kcal | Carbohydrates: 103g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 2602mg | Potassium: 3197mg | Fiber: 33g | Sugar: 28g | Vitamin A: 21060IU | Vitamin C: 185mg | Calcium: 769mg | Iron: 27mgFrequently Asked Questions About Dahi Papdi Chaat Recipe:Can we make use of unsweetened curd to make papdi chaat?Of course, you can, but I would advise using sweetened curd for this recipe as that is the real essence of this recipe.

Can we use store-bought papdis for this recipe?Yes, you can. But to get the best result, I would recommend you use homemade papdi, for which I have shared the recipe before. And in case you are short of time, then you can go for the store-bought papdis.

  Nestasia Green Floral Round Ceramic Chaat Plate  * The ceramic snack plate is crafted to add elegance to any dining setting.

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Buy on Amazon Looking for Some More Mouthwatering Recipes: Aloo bonda – Step by Step Video Check out this recipe Pav Bhaji Recipe Pav Bhaji Recipe is popular street food from Mumbai. Bhaji is a combination of mix match vegetables and some Indian spices served along with toasted Pav. Pani Puri Recipe Pani Puri Recipe is a tangy, spicy North Indian Street food that gets its name because of the Puri and the tangy water used in it. Anyone who is been to Northern India is unlikely to have missed this unique cuisine. Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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There’s not a lot that’s more important than a good kitchen. If you have a small kitchen, it’s even more important to get the space organized and well laid out. This post will look at how to set up a kitchen, or how you can better organize your new kitchen.

If you’re in the process of setting up a new kitchen, you probably have a lot of questions.

What are the most important things to keep in mind when designing your space?

How can you make sure that it’s both functional and beautiful?

In this blog post, we will provide 10 tips for setting up your perfect kitchen!

But before we get into the tips,

First and foremost, you need to think about your layout.

How do you want your kitchen to flow? Where will your appliances be located? These are some of the initial questions that you might want to ask yourself.

Once you have a general idea of the layout, you can start thinking about design details like cabinets, countertops, and backsplashes.

When choosing cabinets, it’s important to consider both style and function. You’ll want to choose cabinets that are both stylish and practical.

For example, if you’re short on space, you might want to choose floating shelves instead of traditional upper cabinets.

Your countertops also need to be both functional and beautiful. Choose a material that is durable and easy to clean. Granite or quartz are always good options.

Let us look at all of this in a little more detail.

Tips on How to Set up a KitchenWhen setting up your new kitchen, keep these ten tips in mind for the perfect balance of function and style:

Layout is key:

Map out how you want your appliances and counter space to flow before making any design decisions.

There are a few different kitchen layout principles that you should keep in mind when setting up your new kitchen.

The first is the work triangle. The work triangle is an arrangement of the main work areas – the sink, the stove, and the refrigerator – that allows for maximum efficiency.

Another important principle is counter space. You’ll want to make sure you have plenty of counter space so that you can prepare food and wash dishes easily.

Finally, you should think about traffic flow. You’ll want to make sure that there is enough room for people to move around without running into each other.

Cabinets should be both stylish and practical:

If you’re short on space, opt for floating shelves instead of upper cabinets.

When setting up a new kitchen, one of the most important decisions you will make is what type of cabinets to choose.

There are a few different types of cabinets to choose from, and each has its own set of benefits.

For example, base cabinets are great for storage, while wall cabinets provide extra space for items that you use on a daily basis.

If you’re short on space, floating shelves are a great option because they take up less room than traditional cabinets.

Your countertops need to serve a dual purpose – look for materials that are durable and easy to clean, like granite or quartz.

The countertops in your kitchen play a dual role:

They need to be both functional and beautiful.

When choosing countertops, it’s important to keep both of these factors in mind.

Granite and quartz are two popular materials because they are durable and easy to clean.

Another option is laminate, which is a less expensive material that comes in a variety of colors and patterns.

The backsplash is your chance to get creative:

Choose a tile that compliments your countertops and cabinets.

When it comes to backsplashes, you have a lot of options.

You can choose a tile that compliments your countertops and cabinets, or you can opt for a more unique design.

There are also a variety of materials to choose from, including glass, ceramic, and stainless steel.

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Think about your appliances:

When setting up your new kitchen, it’s important to think about your appliances.

You’ll want to choose ones that are energy-efficient and will save you money in the long run.

There are a variety of different types of appliances to choose from, like kitchen hob, chimney, etc. So it’s important to do your research before making a purchase.

For example, induction cooktops are becoming increasingly popular because they use less energy than traditional gas or electric cooktops.

You might want to check out this post about some of the best appliances for your kitchen. These appliances are handpicked by me, hope you find helpful for yourself. Check it out here…

Storage is key:

Make sure you have enough space for all of your appliances, pots, pans, and dishes.

One of the most important things to keep in mind when setting up a new kitchen is storage.

You’ll want to make sure you have enough space for all of your pots, pans, and dishes.

There are a few different ways to increase storage in your kitchen.

For example, you can install shelves or drawers in empty spaces, or you can choose cabinets with glass doors to show off your dishes.

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Add some personal touches:

Your kitchen should reflect your style and personality, so it’s important to add some personal touches.

One way to do this is to choose a color scheme that you love and that reflects your style.

Another way to add personality to your kitchen is to choose unique and interesting hardware for your cabinets.

You can also hang artwork or photos that reflect your interests and hobbies. Choose a color scheme and design elements that you love.

Think about the little details:

From hardware up to lighting, every detail should be carefully considered.

When setting up a new kitchen, it’s important to think about the little details.

From the hardware on your cabinets to the lighting in your kitchen, every detail should be carefully considered.

For example, you’ll want to make sure your cabinet pulls are easy to grip and that your light fixtures provide enough light for cooking and prep work.

The kitchen is the heart of the home:

Your kitchen should be a space that you enjoy spending time in. It’s the heart of the home, so make sure it’s a place that you feel comfortable and relaxed in.

To create a kitchen that you love, start by choosing design elements and finishes that you love. Then, add personal touches to make the space your own.

Finally, don’t forget to think about the little details that will make your kitchen function and look its best.

When in doubt, consult a professional:

If you’re unsure about how to set up your new kitchen, consult a professional. An experienced designer can help you bring your vision to life and make sure your kitchen is both functional and stylish.

So, if you’re setting up a new kitchen, keep these tips in mind to ensure that it’s both beautiful and functional.

By following these tips, you’ll be on your way to setting up a functional and aesthetic kitchen that you’re sure to love. Do you have any other suggestions? Share them with us in the comments below! happy cooking!

You Might Also Want to Check Out:Top 5 Best Kitchen Chimneys in India for 2020 and Beyond

The 5 Must-Haves in a Bachelor’s Kitchen for a Comfortable Cooking Experience

Gold out of Scrap – Our Adventure with DIY Projects for Our New Home

Hope you found this post helpful to you, do let me know by commenting below. Do subscribe to my email list so that you are the first one to receive the post as soon as we publish it on the blog!!!

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Papdi Recipe is a deep-fried crispy and flaky cracker or poori made with whole wheat flour and spices. This Papdi is generally used for most of the Indian chaat recipes, but it can also be served as an after-school snack or tea-time snack. (Step-by Step-Recipe)

About Papdi Recipe:Papdi is a simple and easy-to-make recipe, made with a few very basic ingredients. There are many other different methods to make this recipe.

Like some people use maida as the main ingredient. But I used whole wheat flour. So it’s completely your choice, which flour you would want to choose.

Though Papdis are easily available nowadays in stores, the taste of homemade papdi is always better than the store-bought ones. Not only this, the homemade papdis are not as oily as store-bought papdi.

And of course, since I am using whole wheat flour, it is slightly healthier than the maida papdi.

I always prefer making a big batch of papdi and storing it in an air-tight container. This way I can simply plan for making any chaat items, whenever I am craving for street chaat.

Nowadays I prepare most of the chaat recipes at home very easily. Making chaat at home not only makes the chaat healthy and yummy but it also gives me the satisfaction of serving homemade chaat to my family. A homemade snack is always an ideal option for you and your family.

So, if you are someone who loves chaat just like me, then make these papdi. Store them in a jar and then make your favorite chaat snacks with them, at your convenience. Like you can use them to make sev poori, aloo chana chaat, dahi papdi chaat, bhalle papdi chaat etc.

You can also have papdi with a cup of hot tea or coffee.

Why You Should Make this Recipe?Papdi is the best choice, if you are someone who is crazy about Indian chaat and snacks.

People think that making this recipe is very difficult and time-consuming. But let me be the one to break the truth on you. It is not at all difficult.

With just minimal effort, you can make your chaat healthy for you and your family. You can even involve your kids too. They can easily do a job like pricking and cutting them into a round shape with a cookie cutter etc..

So this recipe is,

very simple and easy to make
requires minimal ingredients
you can store it in an airtight container for a month
a great option for your evening snacks
can be prepared in both ways, by deep frying or baking
The best option for homemade snacks

Pro Tips:1. Make sure to prick the papdi with a fork, or else it puffs up. 2. Always fry papdi on low flame else they won’t turn crunchy. 3. Papdi tastes good when they are well fried and crispy.

Looking for More Dry Snacks Recipes?Bihari Nimki Recipe

Bihari Style Thekua Recipe

Sun Dried Potato Chips

Sesame Oatmeal Cookies

Mawa Gujiya Recipe

Basic Ingredients Used to Make this Recipe:Whole wheat flour: I have used whole wheat flour for this recipe but if you want you can use all-purpose flour/maida to make the papdis. But then the quantity of water will differ while kneading. All-purpose flour/maida will require less water, whereas whole wheat flour requires more water. Some people use half and half proportion of both the flour.

Semolina/suji: I have used little suji for this recipe, as it gives a nice taste and crunch to the recipe.

Carom Seeds: I have used a small amount of carom seeds, which can be replaced with cumin seeds if you want.

Ghee: I used ghee today as it brings an extra flavor, but you can use oil, instead of ghee.

Slat: Since we are making salty snacks, then you definitely want to add salt to it.

Water: Last but not the least, you would also be needing water to knead the dough. Be mindful while adding water as you need to knead a firm dough.

PrintPapdi RecipePapdi Recipe is a deep-fried crispy and flaky cracker or poori made with whole wheat flour and spices. This Papdi is generally used for most of the Indian chaat recipes, but it can also be served as an after-school snack or tea-time snack.Course SnacksCuisine IndianKeyword papdi, papdi recipePrep Time 10 minutesCook Time 30 minutesTotal Time 40 minutesServings 80 PapdisCalories 15kcalAuthor PujaIngredients 2 cups Whole wheat flour * 1/4 cup Semolina/suji * 1 tsp Carom seeds/ajwain * 2 tbsp oil/ghee * 3/4 tsp Salt * Water as needed Instructions Add all ingredients except water to a bowl. * Mix them without adding water. * Rub the mixture with your fingertips. * Now hold some flour in your fist, it should hold the shape. If not then you can add a little more oil or ghee. * Now add water little by little to make a tight and firm dough. It should not be soft. * Cover the dough with a moist kitchen cloth, or with lid and let it rest for about 10-30 minutes. * Take a piece of dough, make a round ball and roll it like we roll rotis. * Prick all over the rolled roti using a fork. Now, this step is important to prevent papdis puffing up. * Take a round cookie cutter or any small Katori, sharp lid of bottle/jar or glass and mark round cuts in rolled dough. * Deep fry the papri in medium hot oil. * Fry on low flame till the papdi floats. this takes approx 1-2 minutes. * Continue to fry on low to medium flame till they turn crispy and golden in colour. * Take them out on a paper napkin and let them cool down completely. * Store in an airtight container and use whenever required. * You can serve as a tea-time snack also. NotesUsually, papdi is made to use for making chaat items, so the quantity of salt used is enough. But in case you are making papdi for tea time snack, then you can add more salt as needed.NutritionCalories: 15kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 22mg | Potassium: 12mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 0.3IU | Calcium: 1mg | Iron: 0.1mgFrequently Asked Question About thi Recipe:Is Papdi good for health?Yes, papdi is good for health, especially when they are homemade an uses healthy ingredients.

Can we store Papdi for long?Yes you can. You can store papdi for a month in an airtight container.

Why the papdis are getting puffed up?Make sure you prick the roti properly. Pricking the roti helps papdi not geting puffed up like that of puri.

Why the papdi’s are not crispy?Fry the Papdis on low flame in order to get crispy and flaky papdi.

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Buy on Amazon Looking for Some More Recipes like this? Aloo Samosa – How to Make Samosa Recipe This weeks recipe is about how to make samosa, a famous Street Snack recipe made of potato stuffing. Check out this recipe Garlic Bread Pakora Garlic Bread Pakora is an extremely popular Indian tea-time snack and breakfast recipe that is quite simple to prepare. Check out this recipe Stuffed Aloo Bread Pakora Recipe Stuffed Aloo Bread Pakora is a very commonly found street food in North India. Stuffed aloo bread pakora can be served along with green coriander chutney and tomato sauce. Check out this recipe Paneer Pakoda Recipe Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. Check out this recipe Babycorn Pakoda Babycorn pakoda is a delicious snack made with crispy, fried baby corn and various spices. It’s perfect for parties, potlucks, or any time you’re in the mood for something tasty! Check out this recipeA lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found it helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

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Here’s a collection of the Best and most tasty Paneer Recipes for all Paneer Lovers. I know this post is going to be really helpful for those who are vegetarians like me and also a person who just jumps on for the dishes, that have lots of paneer. 🙂 In this blog post, you will […]

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Green Chutney Recipe is one of the most popular aromatic chutneys used for Indian chaat, snacks, or sandwiches. This chutney helps enhance the taste of any dishes to that, and it is added. (step-by-step-recipe) About Green Chutney Recipe: Green chutney is made of coriander and mint leaves with a hint of lemon juice and some […]

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Red Chilli Garlic Chutney is a spicy and colorful chutney made with Kashmiri Red Chilli and Garlic. This chutney can be added to any Indian Chaat Recipe to enhance the flavor and can also be used for appetizers too. (Step-by-Step-Recipe) About Red Chilli Garlic Chutney: Red chili garlic chutney is a combination of red chili […]

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Tamarind Chutney or Imli ki chutney is a very popular chutney or sauce, commonly used in the chaat dishes in India. (Step-by-Step-Recipe) About Tamarind Chutney: India is known for street food. If you go to any corner in India, you will find street hawkers selling chaat items, paani poori, and many more. I am a […]

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Bihari Style Thekua recipe is an easy, flaky tea-time sweet snack recipe with no preservatives, yet can be stored and consumed for 15-20 days.(Step-by-step-video) About Bihari Style Thekua Recipe Thekua are crisp crunchy cookies flavored with traditional Indian spices. These delicious deep fried cookies are a family favorite. If you love crunchy cookies, try this […]

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Vegetable Stew Recipe is a healthy flavorful mixed vegetable curry, popular in Kerala. This recipe goes really well along with Gothambu puttu, Appam, and Idiyappam.(step-by-step-recipe) About Vegetable Stew Recipe: Vegetable stew or, ishtu is a simple south Indian curry made with lots of vegetables. It’s a highly nutritious, comforting, and all the more delicious recipe […]

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Gothambu puttu or wheat flour puttu is a traditional Breakfast recipe from Kerala. It’s a healthy simple-to-make and very tasty meal option for your busy morning. (step-by-step-recipe) About Gothambu Puttu Recipe: Wheat flour puttu is a quick healthy breakfast recipe made with wheat flour and coconut. It’s always a great option for lunch or dinner […]

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Paneer Pakoda Recipe is a very tasty appetizer and a perfect teatime snack. This recipe is very simple and easy to make. It’s a perfect and easy starter idea when you have some guests for lunch or dinner. (step-by-step-recipe) About Paneer Pakoda Recipe: If you are reading this blog post, that means, you too are […]

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Tri-color swirl bread recipe is a combination of all-purpose flour, spinach, and carrot. I made this as part of the independence day. (step-by-step-recipe) About Tri Colour Swirl Bread Recipe: Tri colour swirl bread is a combination of maida, spinach, and carrot. I tried this recipe on the 75th Independence day, to make the occasion memorable. […]

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Baby corn pakoda is a delicious snack made with minimal ingredients. This is a great recipe, especially when you are short of time. (step-by step-pictures) About Baby Corn Pakoda Recipe: An evening. It’s slightly drizzling. You are sitting in the balcony with a cup of tea enjoying the sight of some kids playing in the […]

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Find out the collection of 24 Raksha Bandhan Sweets recipes to add even more uniqueness and memories to your celebrations. You can choose the best ones for your siblings and family with the help of this compilation. You might also want to check out some of the MORE festive collection recipes here: 13 Easy Recipes […]

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If you are looking for a collection of delicious recipe for Varamahalakshmi festival, then this collection of Varamahalakshmi Pooja Recipes should give you everything you need. How is Varamahalakshmi Pooja Performed? The Varamahalakshmi Pooja is a very important Hindu festival that is celebrated in the month of August. This festival celebrates the goddess Lakshmi, who […]

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Onion pakoda or kanda bhaji is a classic Indian snack recipe made with gram flour and onion. It’s a quick Indian recipe and can be easily prepared in about 15-20 minutes. These pakodas can be served as a starter along with various kinds of sauces or chutneys. Moreover, it’s a great recipe for monsoon, especially […]

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Garlic Bread Pakora is an extremely popular Indian tea-time snack and breakfast recipe that is quite simple to prepare. (Step-by-Step-Recipe) You can make it without stuffing, with only bread and batter with garlic flavor, the recipe for which I am sharing today, or you can add a spicy potato or paneer filling. You can check […]

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Mango suji cake is a delicious eggless cake made using mangoes. This is a delicious dessert that I am sure, will soon become your favorite too. This is a popular recipe for special occasions and get-togethers. (step-by-step-recipe) About Mango Suji Cake Recipe: key word identified I love eating mango in any form. In fact, I […]

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Mango Phirni is a very tasty dish that has the aroma of mangoes and saffron in it. It is a very simple dish that can be made very quickly. This blog will show you how to make this dish with an easy-to-follow method (Step-by-Step-Recipe). Here are some mango recipes that you may like – Mango […]

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Mango Coconut Laddoo is a quick and easy dessert made with mango puree, coconut, and sweetened condensed milk. (Step-by-Step-Recipe) About Mango Coconut Laddoo: In India, festive seasons are incomplete without ladoos. There is a wide variety of laddoos which can be made as per your choice. But the most popular and delicious laddoo is the […]

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Mango Mastani Recipe is a thick mango milkshake with ice cream scoops dribbling all over top. Mastani is a delicious and delightful dessert drink that originated in Pune. This blog post will discuss everything you need to know about the Mango Mastani. We will cover why you should make it this summer, the benefits of […]

The Tastes of India: Recent Episodes

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