Aloo Kachori | North Indian Style

North Indian Style Aloo Kachori

Aloo Kachori | Potato Stuffed Kachori |North Indian Style

If you belong to a North Indian Family, aloo kachori is a very familiar and loved name. I came to know about this recipe from my mother-in-law and this is her version of stuffed kachori. And I believe, this is the best one I have ever tried. Kids will also love this kachori. Even my fussy eating kid is a great fan of these aloo kachori. Poori and kachori are my husband’s favorite food too. So this is common dish which is made very often especially on weekends and a compulsory menu during any celebrations. Anyways since family loves eating and I love cooking, what a win-win situation!! 

Aloo ki kachori recipe

How to prepare aloo kachori

How to make Aloo Kachori North Indian Style

This is a great breakfast option or tea time snacks. We make this from whole wheat flour and hence this is healthy for our tummy also. Because of potato stuffing, this is filling as well. So if you are worried about your kid’s tiffin box, this is one of the best food item. It doesn’t take much time also to prepare. Only thing you need to take care is boil potatoes and cool it completely before using.

Aloo Kachori

Potato stuffing you can prepare by mixing mashed potatoes with other spices or by sauteing them with spices. But in that case again you need to cool it completely. You can add finely chopped onions, minced garlic, finely chopped green chillies and coriander leaves with the stuffing masala.

I have used boiled potatoes and added the spices to it before stuffing. My mom doesn’t even need rolling pin to make this aloo kachori. She is an expert in making it or say rolling it with her palms only. Isn’t it great. However I do use rolling pin to make circles. Don’t make in large size as it may make the layer very thin and stuffing may come out. When using rolling pin, don’t press it very hard. roll it with light hand so that edges will not open up with stuffing.

Another important step is making soft dough. Use fruit salt or Eno along with curd for dough of kachori. I use Eno and hung curd. You can use home made curd also. This makes the layer soft and crispy at the same time. Then knead it well. Leave it covered for 5 – 10 minutes before starting.

aloo kachori

Serve these aloo kachori with tea as tea time snacks or with plain curd / raita for breakfast. Even with raita or green coriander chutney, it tastes equally great.

Read my other stuffed bread recipes like aloo paratha, gobi paratha, methi paratha, veg mughlai paratha.

Aloo Kachori - A Popular North Indian Food

This is made by stuffing spiced potatoes in whole wheat flour breads and then deep fried. This is soft and crispy and very filing dish. Serve with tea or with curd or any curry.
Prep Time15 mins
Cook Time15 mins
Total Time4 hrs 30 mins
Course: Main Dish, Roti & Paratha
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes, Stuffed breads
Servings: 10 Kachori
Author: daintykitchen

Ingredients

For Dough

  • 1 cup Wheat flour
  • 2 tbsp thick curd
  • 1/2 tsp Eno or fruit salt
  • 1 tsp Salt
  • 2 tbsp Refined Oil
  • 1/2 cup Water

Stuffing and frying

  • 4 medium Potatoes
  • 2 Green Chillies finely chopped
  • 2 tbsp Coriander leaves finely chopped
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Lemon Juice
  • 1/2 tsp Salt

Deep frying

  • 1 cup Refined Oil

Instructions

  • In a mixing bowl, add flour, curd, fruit salt, oil. mix them together. Add water slowly and gradually and knead a soft dough.
    Aloo Kachori
  • Take out small balls from the dough.
    Aloo Kachori
  • Take boiled potatoes, peel out the skin and mash them thoroughly. You can grate them also.
  • Mix all ingredients mentioned under stuffing category in ingredient list.
    Aloo kachori stuffing
  • Aloo Kachori stuffing
  • Mix them completely. Adjust salt as per taste.
  • Now from the dough take out small balls. apply oil on rolling pin and board and make a small circle. Take out half teaspoon stuffing masala and place on centre. Close it from all ends towards centre and press lightly.
    Aloo Kachori
  • Then with help of rolling pin roll the stuffed ball into small circle like poori.
    Aloo Kachori
  • Aloo Kachori
  • Heat oil in a kadhai. Put the rolled kachori into hot oil.
    aloo kachori
  • Flip to other side and remove from oil when both sides are crisp and golden in color.
    Aloo Kachori
  • Place on paper towel. Perfectly rolled kachori puffs well.
  • Serve hot kachori with tea or curd or green chutney.
    Aloo Kachori North Indian
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Cheesy Cauliflower Fritters

Cheesy Cauliflower Fritters

Cheesy Cauliflower Fritters – From Leftover Cauliflower Curry

Cauliflower fritters – this is one interesting dish I have made recently and wanted to share with all moms. It’s very simple to make. But I ll tell you why I’m super excited to share this recipe. This recipe will surely help those moms who have fussy eating kids. I face a difficult time everyday feeding my kid healthy vegetables and curry. Many times it’s a complete “No” from him. So this is just an innovative idea I had tried and trust me he actually finished 2 bowls of curry and he din’t realize he ate the food which he dislikes normally. And this gives utmost satisfaction to a mom. This is healthy and quick to make. Normally for kids food we are not calorie conscious. Only thing is they should get that nourishment of green vegetables and fruits. So you have to make it interesting from their perspective.

If you have lots of leftover cooked vegetables, you can always try this method to make them interesting. We normally throw the leftover veggies into our garbage bag. But this is how you can actually serve one of the best and quick appetizer. To make this appetizer, I have taken cauliflower and potato curry (dry sauteed) which is a much common dish in my kitchen. This is infact one most popular main course in North India. Read the recipe of cauliflower & potato curry/ fry (Aloo Gobi) which is used as the main ingredient. Even if you don’t have leftover veggies you can always sautee them instantly and use for this. I remember there is one similar recipe I have posted on site and that is vegetable kabab

Here I would request you to read similar recipes for Kids Food/ Tiffin Box, Appetizers and Party Snacks.

Cheesy Cauliflower Dumplings For Kids Tiffin Box

This chessy fritters are made from leftover cauliflower and potato fry. This is easy to make and good food for kids.
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Servings: 20 dumplings
Author: daintykitchen

Ingredients

  • 2 cup Leftover veggies fry
  • 1/2 cup Rice Flour
  • 1/2 tsp Salt
  • 1/4 tsp garlic crushed
  • 1 Green Chilli finely chopped
  • 1 Onion finely chopped
  • 1 tbsp Coriander leaves
  • 1/4 tsp Garam Masala
  • 1/2 tsp chilli powder
  • 1 tsp Lemon Juice
  • 1/2 cup Grated mozzerella cheese
  • 1 cup Refined Oil

Instructions

  • Mash the veggies completely with help of a masher.
  • Add 1/2 cup rice flour, salt, chopped green chillies, chopped onion, coriander leaves, garlic powder or crushed garlic, red chilli, grated cheese to the mashed vegetable.
  • Mix well and make a dough like mixture. Divide them to equal balls. Grease palms with 1 tsp oil & shape the balls as per your wish.
  • Hear oil in a pan and deep fry the balls or fritters till its golden brown and equally cooked from all side.
  • Serve with tomato ketch up or coriander dip and serve in tea time or kids tiffin box.
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Crispy Corn Chaat Recipe

Crispy Corn Chaat

Crispy Corn Chaat Recipe

 BBQ Nation Style Crispy Corn Chaat

Crispy corn chaat is a great appetizer and an easy party snacks item. When we go to BBQ Nation, I just love the crispy corn they serve in appetizers. This crispy corn chaat is quite similar to that recipe.

The process might be similar or different. However when we are talking about crispy corn chaat, there are two ways of serving them.

Either serve fried corns with finely chopped onions, green chilli & coriander leaves.

Second way is saute the fried corns with chopped onion and garlic, green chillies, coriander leaves.

For that tangy flavor add lemon juice or vinegar. Vinegar is normally used while sauteeing with onion and garlic. This is an easy tea time snacks as well.

Crispy Corn Chaat

There is another healthy way of making corn chaat. That is different from this Corn Chaat as that is made from only boiled sweet corns. But for parties and get together, this makes a perfect snacks.

If you like easy appetizers, please read other few more quick and easy appetizers like Crispy Corn Kabab, Vegetable Seekh Kabab, Crispy Potato Lollipop, Hara Bhara Kabab, Spinach Cheese Balls., Paneer Corn Seekh Kabab.

Crispy Corn Chaat

Guys but be careful while frying these coated corns in oil. After dropping them into oil, they start to crackle spilling oil all over. So just be careful while dropping battered corns into oil. Do that as quickly as possible. Then immediately cover it with a lid for few minutes.

When I made this first time, I got many burst on my hand as I was bit slow in dropping the corns. So they started bursting out. And it’s painful in fact.

Crispy Corn Chaat Recipe

Crispy corn chaat is one easy and quick party appetizer.
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Indian
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 200 gms Sweet corn kernels Boiled
  • 2 tbsp refined flour
  • 2 tbsp Corn flour
  • 2 tbsp garlic finely chopped
  • 1 Onion finely chopped
  • 1 cup Oil
  • 1 tbsp Vinegar
  • 1/2 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Lemon Juice (optional)
  • 1 pinch Turmeric powder

Instructions

  • Boil corn kernels and cool it before adding any flour to it.
  • Once its cold enough, add refined flour and corn flour to it. Mix well. If required add 1 tbsp water but don't add more water. Just make sure the flour should only coat the corns.
  • Heat oil in a deep frying pan. Drop the kernels into hot oil. But careful as it might burst spilling the oil all over.
  • Cover the pan to avoid such condition.
  • Once the corns are done they will float on the surface of oil. remove them from oil and place on paper napkin
  • Heat another pan and add 2 tbsp oil. Add chopped onion and garlic and saute till translucent.
  • Add red chilli powder, turmeric powder and fried corns. Add pinch of salt, vinegar and saute for 2 minutes.
  • Remove from heat and add chopped coriander leaves and serve hot.
    Crispy Corn Chaat
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Paneer Corn Seekh Kabab

Paneer Seekh Kabab

Paneer Corn Seekh Kabab

Paneer Corn Seekh Kabab is one of my favorite appetizer. This is an easy to make dish and at the same time its a protein rich snacking item. For extra crunch I have added corn kernels to the kabab. This is a healthy snacking item for kids as well. I have served them with my favorite condiment curd & cilantro dip. You can in fact shape them like patties, crispy balls or whatever shape you like. I have used skewers (seekh) and shaped it as log around the skewer. These are perfect for any get together, any party or even for kids tiffin box. You can make the mixture in advance and refrigerate them for future use. You can deep fry or shallow fry the kabab.

Paneer Seekh Kabab

If you are looking for party appetizers, please read few more quick and super hit party appetizers on our blog like:

  1. Vegetarian Shammi Kabab
  2. Spinach Cheese Balls
  3. Veg Seekh Kabab
  4. Cheesy Potato Croquettes
  5. Crispy Corn Kabab 
  6. The Best Potato Lollipops
  7. Hara Bhara Kabab
  8. Tri-color Sesame Falafel

The list is even longer. Just play around with ingredients and keep making some new and better appetizers every time.

Lets make these healthy and protein rich party snacks Paneer & Corn Seekh Kabab.

Paneer Seekh Kabab

Paneer & Corn Seekh Kabab

This is an easy and healthy appetizer made from mixture of cottage cheese, corn kernels and mashed potatoes and other spices. They are then shaped and shallow fried/ panfried.
Prep Time15 mins
Cook Time15 mins
Total Time1 hr
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 10 Kabab
Author: daintykitchen

Ingredients

For Making Paneer

  • 1 ltr Milk
  • 3 tbsp Vinegar

For Mixture of Kabab

  • 2 Medium Potatoes boiled & mashed (Cooled)
  • 4 - 5 tbsp Bread Crumbs
  • 1 small Onion
  • 3 Garlic pods
  • 2 tbsp Gram Flour Dry roasted
  • 1 Green chilli
  • 1 tbsp Coriander leaves
  • 4 tbsp Corn kernels boiled & cooled
  • 1 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Garam Masala

For Frying

  • 8 - 10 tbsp Oil

Instructions

Pre-Preparation

  • Boil potatoes and cool them completely. Then grate or mash them completely.
  • Similarly boil the corn kernels in advance and cool before mixing with other ingredients.
  • Heat milk in a pan and add vinegar to it. When it starts curdling stir it and remove from heat. Strain out from liquid.
  • Now squeeze it hard to remove extra water from the paneer. Keep in mixing bowl. Knead it for 1 or 2 minutes before mixing with other ingredients to make it lumps free.
  • Dry roast gram flour till it's fragrant and turns brown.

Preparing Kabab Mixture

  • Take a mixing bowl. Add all ingredients mentioned in ingredients list under preparing Kabab mixture.
  • Mix all ingredients together like a soft dough.
    Paneer Seekh Kabab
  • Greese your palms with little oil. Take a small portion and roll it around the skewer making a log.
    Paneer Seekh Kabab
  • Then roll them on smooth surface with lightly pressing so as to give it a even outer layer.
    Paneer Seekh Kabab
  • Repeat this for all prepared logs.

Final Frying

  • Heat oil in a pan and place the prepared kababs on hot oil. Don't over crowd the pan. Make in batches of 3 - 4 maximum.
    Paneer Seekh Kabab
  • Turn around the kabab on all sides and shallow fry till they are evenly cooked and crisp golden grown on surface.
    Paneer Seekh Kabab
  • Remove from heat and serve them with any dip or sauce of your chioce
    Paneer Seekh Kabab

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Curd And Cilantro Dip

Curd and Cilantro Dip

Curd and Cilantro Dip

Curd and cilantro dip is an excellent condiment I have made so far. Normally I make cilantro dip or commonly known as Green Dhania Chutney for appetizers or fritters. The dips actually compliment the appetizers and snacks menu. They are quite popular in all parts of our country. Cilantro or coriander is an excellent source of nutrition and this is a zero fat recipe. So when you are on weight-loss mission, you can try this dip as dressing for your salads for that tangy twist. In this dip I have added hund curd or thick curd for that tartness. Adding curd made it more flavorful.

curd & cilantro dip

This is an easy recipe which is prepared in minutes. Just blend all ingredients in mixing jar and this yummy dip or chutney is ready. This dip goes very well with any snacking item and tandoori also.

curd & cilantro dip

Curd & Cilantro Dip

An easy dip made in minutes.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Chutney & Pickle, Party Snacks, Salads & Raita
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 2 bowls
Author: daintykitchen

Ingredients

  • 2 fistful coriander leaves chopped roughly
  • 1 small onion Chopped
  • 3 - 4 green chillies
  • 3-4 garlic pods
  • 1/2 tsp cumin seeds
  • 1/2 tsp chat masala
  • 1/2 tsp salt/ black salt
  • 4 - 5 tbsp curd hung curd

Instructions

  • Take all ingredients in a hand blender or mixer grinder.
    Curd and Cilantro Dip
  • Grind to a smooth and fine paste.
    curd & cilantro dip
  • Store in refrigerator for future use.
    curd & cilantro dip

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Veg Arancini From Dal Khichdi

Veg Arancini

Veg Arancini From Dal Khichdi

Veg Arancini

Arancini is an Italian dish. This is an easy, quick and delicious appetizer. This is a mixture of rice or say risotto and cheese which are coated with bread crumbs and deep fried. So they are crispy and cheesy. This Veg Arancini from Dal Khichdi is an Indian twist to this Italian snacks.

Making Arancini was in my to-do list since quite a long. But this one is little different with dal or lentils added to it. But trust me this has made it more delicious. I had lots of leftover khichdi in refrigerator and I got this idea to use them in this way. Again my 4 yr old baby doesn’t like to eat Khichdi. But he loved this crispy & cheesy bites recipe.

So this is a way we can give nutritious food to our kids. You can also add few vegetables if you are making them for kids. These are crispy, cheesy and my kid loved this. So I got an excellent tiffin box idea now for him.

What is Dal Khichdi?

Khichdi is an Indian comfort food and an one pot dish in which rice and lentils are cooked together along with mild spices. I love this in a medium thick consistency and little bit of mushy. This is light for our tummy and hence good food if you have any stomach ailment.

In India this is a popular dish called as Dal Khichdi. Even if you are not in mood to cook anything, you can make this quick main course item which takes less than 10 minutes to make. Read Dal Khichi recipe here.

Serve them with curd items like raita, buttermilk or simply pickles. It also tastes great with an extra spoon full of ghee or melted butter on top of it.

You can make this appetizer from only left over rice as well.

How to prepare veg arancini?

Authentically arancini is cheesy rice balls prepared with risotto rice. But you can always do that experiment with other ingredients also.

For this recipe, I have taken grated mozzarella cheese. You can take any other processed cheese as well. If you want to make this more cheesy then stuff some extra cheese in the centre of the balls. This is an easy snacks and best for any party and get-together. Quick, simple and yummy. I have served them with Curd & Cilantro Dip which goes well with these crispy bites. You can also serve them with regular coriander dip or with tomato ketch up.

So lets make these yummy Arancini from Khichdi.

Veg Arancini From Dal Khichdi

This is an easy and delicious party appetizer. This is made from leftover khichdi (rice & lentils are cooked together)
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian, Italian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Kids recipes
Servings: 15 Balls
Author: daintykitchen

Ingredients

For Making Rice Balls

  • 2 cup Dal Khichdi (leftover)
  • 1 small Onion finely chopped
  • 2 Garlic pods finely minced
  • 1 Green Chilli
  • 1 tbsp Coriander leaves
  • 1 tsp Paparika powder or any chilli powder
  • 2 – 3 tbsp bread crumbs
  • 3/4 cup mozzarella cheese grated
  • 1/4 tsp Garam Masala
  • 1 pinch Salt (optional as cheese and khichdi both has salt)
  • 1/2 tsp Italian mixed herb (Oregano)

For coating & frying

  • 5 – 6 tbsp bread crumbs
  • 1/2 tsp Oregano
  • 1/2 tsp Paparika powder
  • 2 tbsp refined flour
  • 1 tbsp corn starch
  • 3 – 4 tbsp Water
  • 1 cup Oil for deep frying

Instructions

  • Mash the leftover khichdi completely. Add all ingredients mentioned under making balls to the mashed khichdi. Knead to mix all ingredients properly. Make it like a soft dough.
    Mashed Khichdi for Arancini
  • Veg Arancini
  • Veg Arancini
  • Greese your palms and take out small portions of lemon and roll it to smooth ball. Make all balls and keep aside.
    Veg Arancini

Coating & Frying

  • Prepare a mixture of breadcrumbs, paparika and oregano for final coating of arancini balls.
  • Prepare a slurry of refined flour, corn starch mixed together with water. It should be of flowing consistency.
    Slurry
  • Take a ball and drop it in the mixture of flour and amke sure its wet with the thin paste or sluury.
    Veg Arancini
  • Take out and roll on the bread crumbs mixture. Repeat this for all balls and keep aside.
  • Heat oil in a pan and deep fry them till they are golden brown in color. Take out from oil and keep on paper napkin.
  • Serve these yummy crispy and cheesy bites with any of your favorite dip or sauce.
    Veg Arancini
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Quick Spinach Cheese Balls

Spinach cheese balls

Quick Spinach Cheese Balls

Appetizers!!! Who doesn’t love them. Easy to make and delicious finger foods are most loved foods irrespective of the age group. These are again one of the favorite food for toddlers and kids. My kid who is 4 yrs old now loves potato bites, any cheesy appetizers. Since we know they love such food we try to include healthy ingredients to this. Also read similar healthy appetizers on blog like Vegetable Seekh Kabab, Crispy Corn Kabab, Hara Bhara Kabab, Veg Shammi Kabab. Also read my super hit recipe Easy & Quick Potato Lollipops.

Spinach Cheese Balls

These spinach cheese balls are also super easy to make. Here I’m using mozzarella cheese and you can take any processed cheese. I’m stuffing direct cheese cube. You can grate them and add chilli flakes to the cheese and then make balls of that for stuffing. When we are using direct cubes that needs more heat and cooking time for the cheese to melt completely.

To spinach either add garlic & onion powder and mix to the spinach paste. Else saute them with onion and garlic and then puree them together. I have added in powdered form. No potatoes added in this recipe. So this is one best appetizer for diabetic patients as well. However I would suggest if you are making especially for kids, you may consider adding mashed potatoes also for enhancing taste. Also read Spinach Corn Sandwich for kids.

This is an easy appetizer and healthy as well. It’s a good food for them also who are undergoing Keto Diet. 

Read more about Keto Diet Here.

Lets make Cheesy Spinach Balls.

Spinach Cheese Balls

Quick Spinach Cheese Balls

This is an easy appetizer. This is made with cheese cube stuffed in spinach mixture.
Prep Time15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, Keto Recipe
Servings: 8 Balls
Author: daintykitchen

Ingredients

  • 1 bunch Spinach leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp Red Chilli Powder
  • 1 pinch Salt
  • 3 cubes mozzarellacheese
  • 1/2 cup bread crumbs
  • 1 cup Oil for deep frying

Instructions

  • Blanch spinach leaves for 2 - 3 minutes. Remove from hot water and transfer to iced water to retain color and stop further cooking. Then remove and strain out excess water.
    Palak
  • Grind to a paste without water. Add bread crumbs, salt, red chilli powder, onion powder, garlic powder. Mix them together and make a dough like mixture.
  • Spinach Cheese Balls
  • Keep in refrigerator for 30 minutes to set properly. Then take out and divide into equal portions of lemon size.
    Spinach Cheese Balls
  • Apply oil on palms and make a disc shape from the spinach mixture.
    Spinach Cheese Balls
  • Divide one cheese cube into 4 equal halves. Place the 1/4 of one cheese cube on spinach disc and cover it from all ends. Roll on palms till it turns complete circle and no crack left on ball
    Spinach Cheese Balls
  • Spinach Cheese Balls
  • Spinach Cheese Balls
  • Repeat for all balls.
    Spinach cheese balls
  • Heat oil in a pan. Deep fry the balls till they turn their color slightly. Remove from heat and place on paper napkins.
    Spinach cheese balls
  • Spinach balls are ready to serve.
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Vegetable Seekh Kabab

Veg seekh kabab

Vegetable Seekh Kabab

These delicious veg seekh kababs are made from mixture of green vegetables. So this is one of the healthiest appetizers/ starters. Vegetable seekh kababs are incredibly delicious and easy to make at home. These are healthier kid’s lunch box recipes as well. Best part is you can do all preparation and make the mixture from night and store them in refrigerator. And fry in morning. So this way you can save lot of time. Also place them in bread slices and make healthy and filling sandwich for your kids. These are also great finger foods for toddlers.

Veg seekh kabab

It’s called as seekh kabab because the kabab mixture is shaped around skewer (seekh) and then grilled or shallow fried. Originally they used meat mixture to make seekh kabab. However in this recipe we are making this completely vegetarian & vegan. Many make vegetarian kabab from soya chunks as well. I will share the recipe of Soya Chunk kabab soon.

vegetable seekh kabab

How to make veg seekh kabab?

For this recipe take variety of vegetables like carrots, green beans, green peas, lots of potatoes. You can add grated beet roots, spinach also to this recipe. This is an easy recipe and also healthy as it has goodness of all vegetables.

In this kabab recipe, potatoes plays an important role along with gram flour for binding purpose. I have pan fried/ shallow fried them. I have not used skewers but only shaped them to logs before frying. You can also give them shape of patties and make burgers. These are excellent food idea for kids as they will just love this yummy preparation.

Also read more kabab recipes on our blog like Stuffed Hara Bhara Kabab, Crispy Corn Kabab, Veg Shammi Kabab.

If you like starter or appetizers, then also read Tri-Color Falafel, Cheesy Potato Croquette, Crispy Potato Lollipop.

Let’s make these super delicious starter Vegetable Seekh Kabab.

Vegetable Seekh Kabab

This is an easy appetizer made from potatoes and other vegetables. This is one healthiest appetizer.
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 20 Kababs
Author: daintykitchen

Ingredients

  • 3 Potatoes Boiled & mashed
  • 1 cup Cabbage Shredded
  • 2 medium Carrots Grated
  • 1/2 cup French Beans Finely Chopped
  • 1/2 cup Green Peas
  • 1 tsp Ginger Garlic Paste
  • 2 Green Chillies Finely Chopped
  • 2 tbsp Coriander leaves Finely Chopped
  • 1 medium Onion Finely Chopped
  • 3 tbsp Gram Flour
  • 2 + 3 tbsp Oil
  • 2 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Chat Masala
  • 1/2 tsp Salt or as per taste
  • 1 tbsp Lemon Juice
  • 1 tsp Cumin seeds

Instructions

  • Boil potatoes and cool it completely. Mash it completely.
  • Heat oil in a pan. Add cumin seeds and let them splutter. Then add ginger garlic paste and saute for a minute.
    Veg seekh kabab
  • Add chopped onion, green chillies and saute till onion is translucent. add all vegetable. Stir well.
    Veg seekh kabab
  • Add salt & cook for 4 - 5 minutes on medium heat. Add all spices and mix well.
    Veg seekh kabab
  • Cook till veggies are tender and not mushy.
    Veg seekh kabab
  • Sprinkle gram flour on top of veggies. Stir well.
    Veg seekh kabab
  • Cook till gram flour is roasted evenly.
    Veg seekh kabab
  • Turn off heat and transfer them to a dry plate.
  • Cool the mixture. Add mashed potatoes, chopped coriander leaves. Add lemon juice and mix well.
    Veg seekh kabab
  • The mixture should not be very soft and loose. If it's loose then you can add breadcrumbs to make the mixture bit tighter.
    Veg seekh kabab
  • Greese your palms. take small portion of the mixture. If using skewer, then try to fix them around the skewer tightly pressing it. I have made plain logs/kabab (with out skewer)
    Veg seekh kabab
  • Apply 1 tbsp oil on rolling board or any plain surface. Roll the kabab skewer lightly with help of palms to give it a smooth surface.
  • Shallow fry or pan fry the kababs till they change color and golden and crispy. Don't over crowd the pan. make it in batches of 5 - 6 maximum.
    Veg seekh kabab
  • Remove from oil and place on kitchen napkin. Serve them hot with ketchup or coriander chutney
    Veg seekh kabab
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10 Minutes Crispy Potato Lollipop

10 minutes Crispy Potato Lollipop

Appetizers or snacks has a great place in our cuisine. These are the dry snacking items which goes well for any holiday get-together, any kind of parties, or even for your tea time, these appetizers play an important role in pleasing taste buds and hence loved by everybody.

There are numerous party appetizer ideas and recipes. Just play with ingredients and you will make some better and tastier dishes every time. Crispy potato lollipop is one of the quickest of the quick appetizers. Takes only 10 minutes to prepare these lollipops. Only thing you need to do is you should boil the potatoes well in advance and cool it. Then in no time your crispy potato lollipop is ready. This is also loved by kids.

If you are looking for tiffin box recipes for your kid, then this is such a quick recipe. You can prepare the mixture over night and refrigerate it.You may shape them differently to make it attractive for kids. Use cookie cutter to shape them. Even these are best easy finger foods for toddlers. Remove chilli when making for kids or toddlers.

If you like quick and easy appetizers, then also read Italian Potato Croquettes, Veg Shammi Kabab, Crispy Corn Kabab.

Just two steps in making these quick appetizers.

  1. Combine all ingredients and mix properly.
  2. Coat in bread crumbs and fry them.

So if you have only boiled potatoes within minutes you can serve these yummy snacks. Also you can add grated carrots or peas, corn and cheese to make it more delicious. Well like I said you just need to play around with ingredients (veggies and spices) and create some yummy dish.

Lets make this super easy and kid’s favourite snacks Crispy Potato Lollipops.

Crispy Potato Lollipop
Crispy Potato Lollipop

10 Minutes Crispy Potato Lollipop

This is an easy finger food and loved by kids as well.
Prep Time15 mins
Cook Time10 mins
Total Time55 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks, streetfood
Servings: 20 lollipops
Author: daintykitchen

Ingredients

  • 2 medium Potatoes Boiled, cooled, mashed
  • 1/2 cup Bread crumbs
  • 1 small onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp lemon juice
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp salt or as per taste
  • 1 tsp red chilli flakes
  • 1 tsp oregano
  • 2 tbsp Refined flour to make slurry
  • 1/2 cup bread crumbs for coating
  • 1 cup oil for deep frying/ shallow frying

Instructions

  • Take mashed potatoes in a mixing bowl. Add bread crumbs, finely chopped onion, ginger garlic paste, red chilli powder, coriander powder, green chopped coriander & salt. Mix them well.
    Crispy Potato Lollipop ingredients
  • Keep in refrigerator to set for sometime. This helps in binding properly.
    Crispy Potato Lollipop
  • Then greese your palms and take out small balls from the mixture and roll it to give round shape or any other shape of your choice.
  • Make slurry by mixing 2 tbsp refined flour with 4 - 5 tbsp water. It should be of flowing consistency just for coating purpose.
    Slurry
  • In the meanwhile take breadcrumbs in a plate. Ad chilli flakes and oregano seasoning to it. Mix well.
    Crispy Potato Lollipop
  • Dip the potato balls into the slurry and roll it on the breadcrumbs mixture. Repeat this for each ball and keep aside.
    Potato Lollipop before frying
  • Deep fry or shallow fry them till it turns golden and crisp. Serve hot with any dip of your choice.
    Crispy Potato Lollipop

Notes

  • Keep potatoes boiled and cool it before starting cooking process. This will reduce the preparation time to 5 minutes.
  • Add grated carrots, corn, cheese to make it healthier option for kids and toddlers.
  • Adjust the chilli amount as per the age group or as per taste.
  • Insted of oregano you can use garam masala as well. It will give different flavor.

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Crispy Corn Kabab Recipe

Corn kabab

Crispy Corn Kabab Recipe

Crispy Corn Kabab

Corn kabab as the name says it all the hero ingredient is corn or sweet corns. When we think of snacks or party appetizers, we want recipes that are easy, hassle free and at the same time quickly made. So here is one more name to such list. For this recipe take sweet corn (frozen) or fresh. If taking fresh corns then you need to boil and cool them before adding to other ingredients. And like I always mention in other kabab recipes where we add potatoes as binding agent, we need to boil them well in advance. This is because when just boiled and hot it has more water content so it will not bind properly. Second reason is even if you add corn starch for binding, it will turn out very sticky and will not bind in shape.

So as I say always keep some boiled potatoes in freeze. They help in reducing cooking time in many dishes (especially in Indian cooking).

For better result, after preparing the mixture of all ingredients keep it in refrigerator to set. So that it will not crack and split while deep frying. You can shallow fry or pan fry them but deep frying brings extra crisp in kabab. You can also prepare the kabab mixture, give them shape and keep in deep freezer for future use. So if you have some party or get together at home you can very smartly prepare the kababs in 5 – 10 minutes. Or you can give them shape of patties and place in pair of buns or breads and pack this healthy burger for your kid’s tiffin box.

Corn kabab
Corn Kabab/ Patties

Also read similar kabab recipes like Hara Bhara Kabab, Stuffed Hara Bhara Kabab, Vegetarian Shammi Kabab, Cheesy Potato Croquettes. I would also share few more reads in starter section like Falafel, Sesame Falafel, Sprouted Brown Chickpeas Fritters. Also read indo-chinese starters like Chilli Paneer, Veg Manchurian Dry, Gobi Manchurian, Chilli Corn, Chilli Potatoes.

How to make crispy corn kababs

Corn Kabab

Corn Kabab Recipe

This is an easy party snacking item which can be prepared within 30 minutes.
Prep Time15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Appetizer, Evening Snacks, Party Snacks, Street Food
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 12 kababs
Author: daintykitchen

Ingredients

  • 1 cup Corn kernels frozen/ fresh
  • 2 Potatoes boiled and cooled
  • 2 tbsp Corn frozen/ fresh
  • 1 Onion finely chopped
  • 1 Green Chilli finely chopped
  • 1 tsp ginger paste or grated ginger
  • 2 tbsp Gram Flour dry roasted
  • 1/2 cup bread crumbs
  • 1/2 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala
  • 1/2 tsp Chat Masala
  • 1/4 tsp Turmeric powder
  • 1 tbsp Coriander leaves finely chopped
  • 1 cup Oil for deep frying/ shallow frying/ pan frying

Instructions

  • Take one cup of frozen corn. Grind to a paste without adding water. If you are taking fresh corn then boil before grinding.
    Corn kernels
  • Corn kernel paste for kabab
  • In a mixing bowl add the corn paste, potatoes, chopped onion, green chilli, coriander leaves, ginger paste, all ground spices mentioned in ingredients list above. Mix well. No need to add water.
    Corn Kabab Mixture of Ingredients.
  • Add bread crumbs and dry roasted gram flour to the mixing bowl. Mix them to a dough and keep in refrigerator for 30 minutes to set.
    Corn Kabab Mixture
  • Greese your palms and take a small lemon size ball and roll it. Give them shape of logs or kabab or patties.
    Corn kabab before frying
  • Drop in hot oil for deep frying. You can also pan fry or shallow fry
    corn kabab deep frying
  • Flip lightly and make sure cooked evenly.
    Corn kabab deep frying
  • Serve hot with onion rings and tomato ketchup or green coriander dip/ dhania chutney.
    Corn kabab
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Vegetarian Shami Kabab

Vegetarian Shammi Kabab [How to make vegetarian shammi kabab/ Shami kebab]

Shami kabab/ Shammi kabab/ shammi kebab is an Awadhi dish which is made from minced meat. However the vegetarian shammi kabab is generally made from black chickpeas/ brown chickpeas (kala chana). These are crisp and succulent. This is a simple recipe and also one of the healthiest party snacks item. Black chick peas are rich source of protein and fiber and it has many health benefits too. They help in weight loss and also keeps cholesterol level low. This is a good food for diabetic patients also. If you are following any particular diet, then you can simply have a cup of boiled chickpeas salad.

Also read other black chickpeas recipes:

  1. No Onion No Garlic Sauteed Chickpeas
  2. Sprouted Black Chickpeas Fritters
  3. Black Chickpeas Sweet Porridge

This is an easy to make snacks which takes less than 30 minutes to prepare. The only thing to do is soak the chickpeas overnight (6 – 8hrs) and boil them (pressure-cook for 6 -8 whistles). Grind to paste, add spices and shallow fry the kababs. While boiling you can add whole spices or else while binding you can add powdered whole spices (garam masala). Here I have added onion, whole spices along with boiled chickpeas while grinding. You can deep fry them also but however I have pan fried them. You can shape them as you wish. Just apply oil on both palms and shape the mixture. Serve these kababs with onion rings (with dash of lemon juice and black salt) or with cilantro dip (dhania chutney) or tomato ketchup. These can well combine with burger buns to make burger. Just add cheese spread or mayonese on both sides of bun, add some lettuce, onion rings for extra taste. Healthy burger is ready to serve.

This is somewhat similar to the falafel recipes which are made from garbanzo beans (white chickpeas). Read Sesame Falafel recipe here.

Read other kabab recipes also:

  1. Hara Bhara Kabab
  2. Stuffed Hara Bhara Kabab
  3. Coconut Kabab
  4. Crispy Corn Kabab

Lets make veg shammi kababs.

Veg Shammi Kabab

Vegetarian Shami Kabab

This is an easy recipe and takes less than 30 minutes for the preparation.
Prep Time10 mins
Cook Time20 mins
Total Time8 hrs 30 mins
Course: Appetizer, Evening Snacks, Party Snacks, Street Food
Cuisine: Indian
Keyword: Healthy Snacks, streetfood
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup Dried black chickpeas/ kala chana
  • 1 medium Onion finely chopped
  • 4 garlic chopped minced
  • 1/2 inch ginger chopped
  • 1 tbsp Coriander leaves finely chopped
  • 1/2 tsp Garam masala
  • 1 Green Chilli finely chopped
  • 1 tsp Cumin seeds
  • 1 tsp Red Chilli Powder
  • 2 tbsp Besan/ Gram flour

Instructions

  • Soak the kala chana in enough water for 7 - 8 hrs or overnight.
  • Then pressure cook adding salt and water for 6 whistles or till its cooked completely.
    Veg Shammi Kabab
  • Wait till the lid opens up. Cool it completely.
  • Add in finely chopped onion, coriander leaves, red chilli powder, coriander powder, garam masala & salt as per taste, 1 green chilli, chopped garlic and ginger.
    Veg Shammi Kabab
  • Then grind it to paste adding Don't add water.
  • In the mean while, dry roast 2 tbsp gram flour/ besan. roast till it becomes fragrant.
  • Add it to the mixture of ground paste and mix well. Make it a dough.
    Veg Shammi Kabab
  • Divide into equal parts and make small balls. Apply oil on palms. Take balls on palms and press it gently making tikki shape. Or you may give it different shape.
    Veg Shammi Kabab
  • Heat oil in a pan. Pan fry the prepared patties. Make it in a batch of 6 - 8 kabab at a time. Don't over crowd the pan.
  • Flip both sides till they are crisp and golden brown in color. Make sure its evenly cooked.
    Veg Shammi Kabab
  • Serve hot with onion & lemon salad.
    Veg Shammi Kabab
  • Veg Shammi Kabab

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Cheesy Potato Croquettes

Potato Croquettes

Cheesy Potato Croquettes

Cheesy potato croquettes are easy party snacks. Originally this belongs to Italian cuisine but very popular in all places. These are so soft that they will just melt in your mouth giving a burst of flavors. Oregano seasoning makes it more tasty and flavorful. It’s easy to prepare and takes less than 30 minutes for the whole process. Only one suggestion for better binding of the croquettes, you need to boil the potatoes in well advance and cool them completely before mixing other ingredients and flour. Otherwise it will be sticky and won’t bind properly. This might spoil your whole preparation. Also be careful not to overcook the potatoes. Else you need to add more flour (as binding agent).

I have made croquettes in two different batches or say in two different occasions.

Here I’m sharing my 2 different preparations. Process of making them is same. Only difference is few ingredients and shape of croquettes.

In first picture you will see that I have taken red & yellow bell peppers. In 2nd picture I’m using green bell pepper and corn kernels in the recipe. The rest all ingredients are same.

cheesy potato bites

cheesy potato bites
Pic 1

Potato Croquettes

In both places I have used grated mozzarella cheese. You can take any other processed cheese. Whole preparation took less than 30 minutes. It’s very simple and easy to prepare with few ingredients which are readily available in market.

cheesy potato bites
Pic 1

Potato Croquettes
Pic 2

Here for coating I have used both flour and bread crumbs. In the above images, the croquettes that are round shape are coated with refined flour. The finger shaped croquettes are coated with bread crumbs. Personally I like when it’s coated with bread crumbs. Because breadcrumbs make them more crispy.

Lets make cheesy potato bites. You can give them any of the shapes.

Cheesy Potato Croquettes

These are easy party appetizer made from potatoes stuffed with cheese.
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Appetizer, Evening Snacks, Party Snacks
Cuisine: American, Indian, Italian
Keyword: Healthy Snacks
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1 cup Oil for shallow frying or pan frying
  • 4 medium Potatoes boiled
  • 1 bell pepper green/ yellow/ red
  • 1 Onion finely chopped
  • 1/2 cup Corn kernels boiled
  • 1 tbsp Coriander leaves finely chopped
  • 4 - 6 Garlic pods finely chopped
  • 1 tsp Chilli flakes
  • 1 tsp Oregano
  • 1/2 tsp Salt or as per taste
  • 1/2 cup mozzarella cheese (or any other processed cheese) grated
  • 2 tsp cornflour
  • 2 tbsp refined flour for slurry
  • 1 cup bread crumbs/ refined flour for coating

Instructions

  • Boil potatoes and keep in refrigerate to cool. Then mash or grate it completely.
  • Add corn flour, chopped bell peppers, onion, garlic, coriander leaves, oregano, chilli flakes, salt. Mix well with mashed potatoes.
    Potato Croquettes
  • Make small balls of equal size.
    Potato Croquettes
  • Then apply oil on both palms. take a ball and press it lightly to flatten slightly and make a pouch.
    Potato Croquettes
  • Put half tsp stuffing of grated cheese in centre.
    Potato Croquettes
  • Seal it from all ends and roll it to make a ball again. repeat this for all balls and make stuffed potato balls.
    Potato Croquettes
  • Potato Croquettes
  • Potato Croquettes
  • Potato Croquettes
  • Simultaneously prepare a slurry (flowing consistency) by mixing refined flour and water.
    Potato Croquettes
  • Drop the balls into slurry. take out and roll them on bread crumbs or refined flour for coating.
    Potato Croquettes
  • Repeat this for all stuffed balls.
    Potato Croquettes
  • Heat oil in a pan on medium flame.
  • Shallow fry or pan fry them on medium heat. Flip gently so that all sides will get cooked equally.
    Potato Croquettes
  • Remove from pan and place on paper napkin to get rid of excess oil.
    Potato Croquettes
  • Serve hot with tomato ketchup.
    cheesy potato bites

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Gobi Manchurian Dry

Gobi Manchurian Dry/ Cauliflower Manchurian Recipe

Gobi Manchurian makes an excellent starter. This is easy to prepare and compliments Indo-Chinese main course. Prepare fried rice and gobi manchurian. Awesome combination. Cauliflower is normally a vegetable of winters in India. But in many places it’s available across all season because of the cold store facility. Seasonal vegetables have different taste. There is a freshness and you will notice while cooking. Cauliflower is a vegetable which is full of nutrition and this is most loved vegetable. The cauliflower recipes are super delicious in any form and in any cuisine.

Read other Indo-Chinese food:

  1. Veg Hakka Noodle
  2. Cauliflower Fried Rice
  3. Hot & Sour Soup
  4. Chilli Paneer Dry
  5. Veg Manchurian Dry

Gobi Manchurian Dry

Gobi manchurian is an Indo-chinese food. This is easy to prepare and an excellent starter.
Prep Time5 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Dish, Street Food
Cuisine: Asian, Chinese, Indian
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 1 medium Cauliflower chopped into florets
  • 3 tbsp refined flour
  • 2 tbsp corn starch
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 1 cup Oil
  • 1 Onion
  • 6 - 8 large Garlic pods
  • 1 Capsicum diced into medium pieces
  • 2 Green Chilli
  • 2 tbsp Soy Sauce
  • 1 .5 tbsp Vinegar

Instructions

  • Wash and clean cauliflower. Cut it into small florets.
  • Heat water in a saucepan. add a pinch of salt and boil the florets till they are par boiled..
  • Remove from hot water and keep aside to cool for some time.
  • In the mean while prepare a mixture of refined flour, corn starch, 1 tsp soy sauce, ginger garlic paste and a pinch of salt. Add water to make a batter of coating consistency.
  • Heat oil in a wok or pan for deep frying or shallow frying. Dip the boiled florets and drop inside hot oil.
  • Turn over and cook evenly from all sides. when done, remove from oil and place on paper napkin.
  • Remove excess oil and leave 2 - 3 tbsp oil in pan. Add chopped garlic, chopped ginger and saute for a minute.
  • Add onion, bell peppers, saute for 2 minutes. add soy sauce, vinegar and 1/2 cup water. season with salt and black pepper.
  • once it starts boiling add mixture of corn starch and water. This will thicken the garvy. add less water if you want dry manchurian.
  • Then add fried gobi to the pan. mix well and stir on high flame for 2 minutes.
  • Garnish with chopped spring onion and serve hot with schezwan sauce.

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Vegetable Manchurian | Veg Manchurian Recipe

Vegetable Manchurian | Veg Manchurian Recipe

veg manchurian

Veg Manchurian is a Chinese or better say Indo Chinese dish that is the best Indian street foods you will find at any place. These popular chinese foods are Veg Hakka Noodles, Veg Schezwan Noodles, Chilly Mushroom, Chilly Paneer, Veg Crispy, Chinese Bhel etc.

Kids normally love such food. We call them junk food but yes they love such recipes. So we can always make healthier version at home only. And since they love such foods, it’s better to make such homemade chinese food. Again since I have added more vegetables, and lesser flour this is 200% healthier than outside unhygienic food. I make such dishes for my kid who is a big time fan of chinese food. So am I. My baby is also likes veg lollipop. (I will share that recipe soon; keep visiting my blog). So monthly once or twice is not bad deal. Taste and health both are taken care of. Isn’t it?

How to make healthy vegetable manchurian?

In this veg manchurian you can add vegetables like cabbage, grated cauliflower, french beans, mushrooms, green onions, grated/ minced carrots, garlic, ginger, green chillies. These are basic vegetable I always take when it comes to any Indo Chinese dish. You can add mushroom as well.

This recipe is not very time consuming and takes little effort. While fine chopping can be a task. But you can take help of grater or food processor to fasten the process. This dish is prepared within 20 minutes (excluding preparation). This goes best with noodles or fried rice. However you may consider this as dry snacks or appetizer also (Manchurian Dry). That’s how this is a versatile dish in Indo chinese.

Lets make this easy Indo Chinese Street Food like vegetable chowmin, baby corn manchurian, chilli paneer, Veg Lollipop.

Vegetable Manchurian

This is an Indo chinese dish easy to make at home and a popular street food.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Asian, Indian
Keyword: Indo Chinese, streetfood
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • All Purpose Flour / Maida – 1 Cup 200gms
  • Corn starch – 3 Tbsp
  • Capsicum – 1 cup Finely chopped & sliced (for gravy)
  • Cabbage – ½ Cup shredded thin
  • Carrots – ½ Cup grated (1/2 cup long shredded)
  • Cauliflower – ½ Cup grated
  • Beans – 1/4 cup finely chopped
  • Mushrooms- 1/2 cup chopped/ sliced
  • Onion – 1 sliced thin ½ finely chopped
  • Salt as per taste
  • Soya sauce – 1 tbsp
  • Vinegar – 1 tbsp
  • Green Chilli Sauce – 1 tbsp
  • Tomato Sauce – 1tbsp
  • Red chilli sauce – 1 tsp
  • Ginger & Garlic – 2 tbsp finely chopped
  • Green Chilli – 2 – 3 finely chopped
  • Spring onions – ½ cup
  • Refined Oil – as required for deep frying
  • Water – As required

Instructions

  • In a mixing bowl add all purpose flour, crushed ginger, garlic, finely chopped onion, salt, soya sauce and all kinds of finely chopped vegetables and mushrooms. Mix them well and form a batter for making dumplings. Keep sliced vegetables to add in gravy.
    veg manchurian
  • Heat oil in a pan for deep fry. Put ball shaped mixture into oil and fry till it turns golden brown. Remove from pan once done and place on tissue paper to drain out excess oil. After frying all dumplings, once again put the fried balls into hot oil for double frying. This makes the balls crispier.
    veg manchurian
  • Heat a pan on medium heat. Put 3-4 tsp oil. Add crushed or finely chopped ginger, garlic, green chillies and spring onions. Sauté for 1 min. Add thin sliced onions. Stir for 1 minute. Put all sliced vegetables. Stir fry for 2 minutes or vegetables are done and crispier.
    veg manchurian
  • Add 1 tsp of soy sauce, chilli sauce, tomato sauce, vinegar and ¼ tsp black pepper powder to the frying pan and sauté for 30 seconds.
    veg manchurian
  • Then add 1 cup water and let it simmer for some time.
  • In a small bowl add 2 tbsp corn flour and ¼ cup water and slowly add this starch mixture to the boiling gravy. It will thicken the consistency of the gravy. You can adjust corn starch mixture as per the consistency you require.
  • If you want dry manchurian then add only ¼ cup water and add the corn starch mixture to it. If you want with gravy add ¼ to ½ cup water and simmer for some time. Season with salt as per taste.
    veg manchurian
  • Add the fried manchurian balls to the gravy. Let it boil for 5 minutes. Turn off the gas and remove from heat.
    veg manchurian
  • Garnish with spring onions and vegetable manchurian is ready to be served.
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10 Minute Bombay Potatoes

Bombay Potatoes

10 Minute Bombay Potatoes

baby potato recipe

10 minutes only to prepare one main course item. This is great idea when you are in hurry and have no time to cook for yourself or family. This 10 Minute Bombay Potatoes are super easy and cleanest of the clean recipes. Takes hardly 3 minutes to cook them. So if you have boiled potatoes, its even easier then.

Normally this recipe is prepared with baby potatoes. However if you don’t have them then also you can prepare with regular potatoes which are available in almost all Indian kitchen. I can’t think of my kitchen without potatoes and onions which are the basic vegetable for us. Baby potatoes are very good when you are planning to cook some appetizers or dum aloo where its served whole.

Read similar post: Kashmiri Dum Aloo.

Lets make this easy and ummmm delicious yumm bombay poatoes.

bombay potatoes

10 Minute Bombay Potatoes

The boiled potatoes are sauteed and sallow fried with spice mix.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Keyword: Easy Less than 30 minutes Recipe
Servings: 4 Servings
Author: daintykitchen

Ingredients

  • 1/2 kg Baby Potatoes
  • 1 tsp Shah Jeera (Black Cumin Seeds)
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Salt
  • 1/2 tsp Dry Mango Powder (Aamchur)
  • 1 tbsp Oil (prefereably Mustard oil or any vegetable refined oil)
  • 1 Tbsp Coriander leaves chopped
  • 2 tbsp Water (to mix with spices)
  • 1 green chilli slit into halves

Instructions

  • Boil baby potatoes for 1 whistle. Don’t over cook else they will rupture inside cooker.
  • If you are using regular potatoes then cook till they are just cooked right and don’t over boil.
  • Cool them slightly with running water room temperature. Peel off the skin of potatoes and keep aside to air dry for half minute.
  • Heat oil in a pan or wok. Add cumin seeds and let them splutter. Then add 1 green chilli (optional). Add boiled potatoes
  • Saute for 2 minutes.
  • Take a small bowl. Add all mentioned spices and 2 tbsp water and mix them well.
  • Add the same mixture of spices to the shallow fried baby potatoes and toss well immediately so that the spices will stick to the potatoes well.
  • Saute and toss for 2 minutes more on high flame. Turn off the gas and add chopped coriander leaves.
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