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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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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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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Aloo Tikki Chat/ Ragda Patties – A Street food in a healthy way

Aloo Tikki Chat/ Ragda Patties

If you are from north you will call it tikki chat. If you are from Mumbai or Maharastra, you will call it as Ragda Patties. So you belong to north, west, east or south, this mouth watering street food is the king of all street foods. I feel nostalgic when i heard the name chat. So many childhood memories with this street food.

How many of you had bunked a lecture for this tangy chatpata chat?

I don’t know if anybody has ever. But I have bunked many classes in my college days for this ragda/ chat. I have always seen the chat stall crowded with students. You go at any point of time you will not find any chat stall empty. Especially if they are placed near school and colleges.

Normally these tikkis are made from potatoes. They are deep fried and that to double fried many times. But here in this recipe, I have shallow fried the tikkis. And I have used only 1 tsp oil for the whole process. Isn’t it healthy than the fried original street food of tikki chat.

Preparing this aloo tikki chat or ragda patties is a 3 step process in short.

  1. Boil and prepare tikking from them
  2. Prepare ragda/ chole
  3. Assemble them with other chutneys

Now lets start preparing this Aloo Tikki Chat/ Ragda Patties.

 

Aloo Tikki Chat/ Ragda Patties - A Street food in a healthy way

Easy Street food prepared with boiled potatoes, boiled white peas, other spices and chutneys.
Prep Time5 mins
Cook Time10 mins
Total Time6 hrs 15 mins
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Central Indian, East Indian, Indian, North Indian, South Indian, West Indian
Keyword: Healthy Snacks
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 1 tsp Oil to shallow fry
  • 4 boiled potatoes
  • 1/2 cup white peas soaked overnight
  • 1 Onion finely chopped
  • 2 tbsp Coriander leaves finely chopped
  • 1 Tomato finely chopped
  • 4 tbsp green chutney (coriander + mint + green chilli)
  • 1 tsp Chat Masala
  • 1/2 tsp Garam Masala
  • 1/2 tsp Salt
  • 1 tbsp sweet chutney
  • 2 tbsp tamarind paste/ juice

Instructions

  • Clean, wash and soak white peas over night. pressure cook them for 5 - 6 whistles or they are cooked soft.
  • if you find some are cooked well and some are still bit hard, then cook for another 4 - 5 whistles. We need is over cooked or mushy for the recipe.
  • Boil potatoes. Once they are cold peel off the skin and mash them completely. Its advised to boil and cool them for at least 4 - 5 hrs. It will help in binding as they release starch.
  • Add salt and mix well. Make balls and press them to form patties like structure.
  • Greeze a pan with 1 tsp oil. Place the tikkis on pan. Shallow fry both till they turn light brown in color. Flip gently as they are soft.
  • Take a bowl. Place 1 - 2 aloo tikki. Add 5 tbsp ragda. Add in green chutney and sweet chutney, finely chopped onion, green chillies, coriander leaves, curd. Add chat masala, garam masala, salt, black salt, curd (optional) and mix well.
  • Sprinkle sev and papdi (I didn't have papdi so i have skipped this).

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Coconut Fritters/ Coconut Kababs/ Coconut Pancakes

Coconut Fritters/ Coconut Kababs/ Coconut Pancakes

Coconut Fritters/ Coconut Kababs/ Coconut Pancakes you call it by any name, you are going to love this kind of savory appetizer. I loved this with my thai sweet & chilli dip which were ultimate combination for me. You can also try them with my versatile easy coriander/ cilantro dip or any kind of sauce or dip of your choice. In cold freezy monsoon days they are a treat for your taste buds. Normally when we think of making fritters we think of potatoes, onions and some other vegetables. But this is a rare combination you may try as a appetizer. Or even you can use them in curry as koftas. I just loved them. There was a little crisp and soft at the same time.

So here hero ingredient is coconut and I have taken mixing agent gram flour. This is a complete vegan and gluten free recipe. This is also a perfect tasty appetizer for those who are following keto diet.

The only thing I struggled is getting a good coconut scrapper. This is so much required because with the scrapper the coconut comes out smoothly and at the same time they are juicy because of the way of extraction. At the same time if you will grate the inner soft part with a grater the extracted thing will not be as soft as it should be. In that case the fritters would be bit tighter. To get softer pancakes you need correct extraction method. I would suggest a good coconut scrapper for this dish.

Coconut Fritters/ Coconut Kababs/ Coconut Pancakes

These are prepared from coconut grated (scraped) and gram flour. Deep fry or shallow fry or bake them. Enjoy them as snacks with tea or use them in gravy to make curry.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Evening Snacks
Servings: 5 Servings
Author: daintykitchen

Ingredients

  • 1/2 cup oil
  • 1 cup grated coconut
  • 1 onion
  • 2 green chillies
  • 1/2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp salt or as per taste
  • 3 tbsp gram flour
  • 1/2 tsp cumin seeds
  • 2 garlic cloves

Instructions

  • Take scraped coconut, gram flour, onion, minced garlic, and all spices in a bowl.
  • Add little water at a time and make a thick dough like batter. whisk it for 2 - 3 minutes to incorporate air into this. This will make the pancakes little more soft.
  • Heat oil in a pan. Make small balls and then flatten it slightly by pressing with spatula or spoon and give it a shape of patties.
  • Flip and cook both sides till light brown in color. Cook on medium flame so that it will get cooked from center as well.
  • Serve hot with any sauce of your choice.

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Mini Rava Dosa/ Mini Semolina Pancakes for Kids TiffinBox

Mini Rava Dosa/ Mini Semolina Pancakes for Kids Tiffin Box

Mini rava dosa is a healthy breakfast item. From the name you can guess the hero ingredient here is Rava or Semolina.

The batter for this recipe is prepared by mixing semolina with beaten curd. You can mix vegetables to the batter. I have added onion and bell peppers (red, yellow, green) and tomatoes. You can also add coriander leaves and green chillies but I have skipped chillies (kids recipe). You can also add grated carrots or grated boiled potatoes to it. This is tasty and has nutrition of veggies.

If you are looking for some interesting yet easy recipes, read kid’s friendly recipes like potato bites, bread rolls, aloo kachori, aloo paratha, gobi paratha, veg arancini, cheesy cauliflower fritters, cheesy potato sandwich, vermicelli upma/pulao, bread poha/upma. You can make chocolate sandwich, pizza sandwich, plain potato sandwich, tomato omelette sandwich and many more. These are quick (under 5 mins) recipes.

There are few quick bread recipes for our kids tiffin box/ lunch ideas. If kid is 2 – 5 years you can give him finger foods in tiffin box. This is because they are learning to eat by their own. So for them it’s a time consuming process. You can’t expect your 3 yrs old kid to finish a two bread sandwich in 4 – 5 bites. They will take more time than a kid of 5 years. So we need to decide what type of food he would love and enjoy.

I will share my experience and ideas. My kid loves dosa and paratha stuff. So I make dosa from regular lentils batter, wheat flour, semolina, rice flour, ragi flour, buckwheat flour etc. And he loves all of them. He has no idea if it’s same dosa or different, but enjoys the varieties.

Similarly he does not like dal. but we mothers know how important is this for their development. So I make dal paratha with dal. Sometimes I stuff potatoes because he loves aloo paratha very much.

I’m sure all super moms are finding different ways to give best to their little champs. So moms if you have some unique and interesting tiffin box ideas, please comment below. I would love to make them and present here.

Mini Rava Dosa/ Mini Semolina Pancakes for Kids TiffinBox

An easy and healthy snacks prepared from semolina and curd mixture. Add veggies to make it more nutritious.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Breakfast, Evening Snacks
Cuisine: Indian
Keyword: Healthy Snacks
Servings: 8 Pancakes
Author: daintykitchen

Ingredients

  • 3 tbsp Oil
  • 1 Onion
  • 1 Tomato
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 1/2 Yellow Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Cumin powder
  • 1 cup Semolina
  • 1 cup Beaten Curd
  • Water (As required)

Instructions

  • Add semolina and beaten curd and mix well. Keep aside for 15 minutes so that semolina will soak the moisture.
  • The batter becomes thick as semolina will soak moisture. Add chopped onion, tomato and bell peppers and mix well.
  • Add cumin powder and salt and mix well and keep aside for 5 minutes more. Add 2 - 3 tbsp water more if its very thick. Mix well and prepare thick flowing batter.
  • Heat a non stick pan. Put 1 tbsp oil. Put 1 laddle (large spoon ful) batter on it. If the batter is not thick then it will flow to spread.
  • Flip the other side with help of a spatula and cook for another 2 - 3 minutes.
  • Remove from heat and serve with tomato ketup or any sauce of your choice.

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Tri-Color Sesame Falafel with Cilantro Dip

Tri-Color Sesame Falafel with Cilantro Dip

When I started learning Middle Eastern cuisine the first thing in my mind was Falafel. Falafel is basically a fritter made up of legumes paste. Garbanzo beans or fava beans are the key ingredient of this dish. It was originated in Egypt. It used to be a street food in Middle East countries like Arab. This was a vegetarian substitute to meat balls. Traditionally they are deep fried but if you are on low carb diet you can bake the falafel in microwave as well. These are served with Pita breads and tahini sauce.

Dried Or Canned Beans to use?

In middle eastern countries garbanzo beans are used predominantly to make falafel. While preparing this dish don’t use canned garbanzo beans as they are already cooked and needs binding agent to form balls out of the mixture. Always use raw ones. Soak the raw garbanzo beans for 10 – 12 hours minimum or over night. Then strain out the beans and blend it to a paste. Then keep aside the paste for 1 – 2 hrs in refrigerator to set. the drier the paste, the easier it will be to make balls and fry. Else the balls will split in hot oil and you will not like that all your work went in vein.

Remember, the garbanzo beans require water and heat for proper cooking. So probably we soak and pressure-cook to get softer beans. But for this recipe its necessary that you shall not boil the beans before blending. Only one step is sufficient that is soak properly in water. The rest cooking will be done once the paste comes in contact of hot oil. If you cook them first then it will be difficult to bind them without adding any flour. Here I have not added any flour or baking powder for this recipe. Yet these turned out really softer inside with a crunchy outside.

If you have missed other falafel recipes, read the recipe here!

Read more about Cilantro Dip Recipe Here!

Ingredients:

The major ingredient is sesame. I have used other grated vegetables for different colors.

These are 3 sesame falafel: 1) Spinach Sesame Falafel, 2) Sesame falafel 3) Beetroot sesame falafel

I have served them with beetroot shot & my versatile cilantro dip.

 

 

Tri-Colored Sesame Falafel with Cilantro Dip

These are made from chickpeas paste which are deep fried after adding other ingredients.
Prep Time15 mins
Cook Time20 mins
Total Time12 hrs 35 mins
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Middle Eastern
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 20 Falafel
Author: daintykitchen

Ingredients

  • 1 cup refined oil for deepfrying
  • 250 gms garbanzo Beans
  • 1 onion finely chopped
  • 6 garlic pods finely minced
  • 10 spinach leaves
  • 1/2 beetroot
  • 2 tbsp sesame seeds (raw)
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp coriander leaves finely chopped

Instructions

  • Soak the chickpeas for 8 hours or over night. In morning drain out the water and keep aside for some times. Blend it to coarse paste in a food processor.
  • Cover the thick paste and keep aside in refrigerator for 1 hour to set dry.
  • Remove from freeze and mix chopped onion, garlic, green chillies, coriander, red chilli powder or paprika, black pepper powder. Mix well.
  • Heat oil in a pan. Make small balls and press it to form patties shape. Drop one by one into oil. don't over crowd the pan else the patties may fall apart while flipping sides.
  • flip to other side with help of a tong. Fry on medium high flame till its golden brown in color. Remove from heat and place on paper napkin.
  • to make red beetroot falafel, along with onion and garlic add finely grated beetroot . Squeeze out to drain any excess juice. Rest all process would be same.
  • to make green spinach falafel, similarly finely chop spinach leaves and add to the paste. you can clean wash and dry the leaves before chopping them.

Notes

  • If you are blending the beans and vegetables together then immediately you can cook them else they will release their natural juices and you need to add flour to the recipe.
  • So if taking juicy vegetables like beetroot you have to squeeze the juice from grated beetroot.

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Tri-Color Vegan Gluten-free Falafel

Tri-Color Vegan Gluten-free Falafel 

When I started learning Middle Eastern cuisine the first thing in my mind was Falafel. Falafel is basically a fritter made up of legumes paste. Garbanzo beans or fava beans are the key ingredient of this dish. It was originated in Egypt. It used to be a street food in Middle East countries like Arab. This was a vegetarian substitute to meat balls. Traditionally they are deep fried but if you are on low carb diet you can bake the falafel in microwave as well. These are served with Pita breads and tahini sauce.

Dried Or Canned Beans to use?

In middle eastern countries garbanzo beans are used predominantly to make falafel. While preparing this dish don’t use canned garbanzo beans as they are already cooked and needs binding agent to form balls out of the mixture. Always use raw ones. Soak the raw garbanzo beans for 10 – 12 hours minimum or over night. Then strain out the beans and blend it to a paste. Then keep aside the paste for 1 – 2 hrs in refrigerator to set. the drier the paste, the easier it will be to make balls and fry. Else the balls will split in hot oil and you will not like that all your work went in vein.

Remember, the garbanzo beans require water and heat for proper cooking. So probably we soak and pressure-cook to get softer beans. But for this recipe its necessary that you shall not boil the beans before blending. Only one step is sufficient that is soak properly in water. The rest cooking will be done once the paste comes in contact of hot oil. If you cook them first then it will be difficult to bind them without adding any flour. Here I have not added any flour or baking powder for this recipe. Yet these turned out really softer inside with a crunchy outside.

The Ingredients:

Again its all about playing around with the ingredients to add variations and creating recipes. The traditional ones have onion, garlic as secondary ingredients. You may get many other variation to this traditional falafel. In this recipe I have made plain falafel, carrots falafel and spinach falafel. This is such a fun to add color and variety to one plate. Again if we will talk about nutrition, this has all protein pack because of protein rich legumes and other fibre, vitamin and mineral from the vegetable you will use. So this is a complete nutritious dish for all.

Know Garbanzo Beans as a Super-food:

  • Rich in protein & fiber – helps in weight-loss
  • High Manganese – acts as antioxidant – acts as natural sunblock
  • Rich source of zinc & copper – maintains strong immunity system
  • Protein source – helps in building muscle
  • Copper & Iron acts as energy booster

There are many more significant health benefit of garbanzo beans. Also you will add high nutrient packed veggies into it. Heavenly combination of health & taste. This recipe doesnot contain any baking soda, any binding agent, any flour. Hence its vegan and gluten free.

Lets make this nutritious falafel. As the name says it all i have made it in 3 different colors which came from all natural ingredients i.e. vegetables. 1. Regular Traditional Falafel 2. Spinach Falafel 3. Carrots falafel.

In my next recipe I will share another tri color falafel but with sesame. 1. Sesame Falafel, 2. Spinach & garlic falafel, 3. Red Falafel (beetroot).

My next falafel recipe would be a mixture of legumes & lentils. Few ideas in my mind. Lets see how well these combination goes well each other.

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Tri-Color Falafel with Cilantro Dip

These are made from chickpeas paste which are deep fried after adding other ingredients.
Prep Time10 mins
Cook Time20 mins
Total Time12 hrs 30 mins
Course: Appetizer, Street Food
Cuisine: Middle Eastern
Keyword: Healthy Snacks
Servings: 20 Pieces
Author: daintykitchen

Ingredients

  • 1 cup Refined Oil
  • 250 gms Garbanzo Beans or Chickpeas
  • 1/2 Onion finely chopped
  • 4 Garlic pods finely minced
  • 10 Spinach leaves Finely minced (not pureed)
  • 1 Carrot finely grated
  • 1/2 tsp Red Chilli Powder
  • 2 Gren Chillies finely chopped
  • 1 tbsp Coriander leaves finely minced

Instructions

  • Soak the chickpeas for 8 hours or over night. In morning drain out the water and keep aside for some times. Blend it to coarse paste in a food processor.
  • Cover the thick paste and keep aside in refrigerator for 1 hour to set dry.
  • Remove from freeze and mix chopped onion, garlic, green chillies, coriander, red chilli powder or paprika, black pepper powder. Mix well.
  • Heat oil in a pan. Make small balls and press it to form patties shape. Drop one by one into oil. don't over crowd the pan else the patties may fall apart while flipping sides.
  • flip to other side with help of a tong. Fry on medium high flame till its golden brown in color. Remove from heat and place on paper napkin.
  • to make carrot falafel, along with onion and garlic add finely grated carrots. Squeeze out to drain any excess juice. Rest all process would be same.
  • to make spinach falafel, similarly finely chop spinach leaves and add to the paste. you can clean wash and dry the leaves before chopping them.
  • Serve hot with any dip

Notes

  • If you are blending the beans and vegetables together then immediately you can cook them else they will release their natural juices and you need to add flour to the recipe.
  • So if taking juicy vegetables like beetroot you have to squeeze the juice from grated beetroot.

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Paneer Stuffed Hara Bhara Kabab

Paneer Stuffed Hara Bhara Kabab

Hey my foodie friends. Today’s recipe is Paneer Stuffed Hara Bhara Kabab. As the name says it all its an easy guess of hero ingredients for the recipe. Recently I have shared how to make Hara Bhara Kabab in my blog. If you have missed that, then read recipe here. An easy and healthy snacking option. It has all nutrition of green leafs of spinach, coriander along with ginger and potatoes. In this recipe I have added the protein pack paneer to the recipe. And today’s recipe turned out as a better version of the regular one.

The 3 step process for this recipe:

  1. Prepare Stuffing: Saute 4 minced garlic + 1/2 finely chopped onion + 1/2 tsp red chilli powder + 1/4 tsp chat masala + salt as per taste + scrumbled cottage cheese.
  2. Prepare Mixture of Boiled & mashed potatoes + blanched & minced spinach + blanched green peas
  3. Make balls and stuff the masala and then seal. Shallow fry or deep fry.

There are few things to keep in mind to make perfect kababs. Few lessons which I have learned from my experience are:

Boil and keep them in refrigerator over night or for some hours at least to cool them properly. If you add corn starch to the hot mixture then it will become sticky and difficult to bind. Also after blanching spinach and peas dry them completely. Squeeze out excess water from spinach. Keep aside for some time & then again squeeze out water till last drop. The leafy vegetables are watery and tend to release water. No need to grind it. Mince it finely with help of mortar & pastel. Once you feel all ingredients are dry enough & not sticky or watery then add them together to make the mixture. I have learned them from my experience. So if you plan to make such kabab start preparation well in advance. 

 

Paneer Stuffed Hara Bhara Kabab

Prep Time15 mins
Cook Time15 mins
Total Time1 hr
Course: Appetizer, Evening Snacks
Cuisine: Indian
Keyword: Healthy Snacks
Servings: 10 Patties
Author: daintykitchen

Ingredients

For Stuffing

  • 1/2 cup Paneer grated
  • 1 tsp Oil
  • 1/2 tsp Chat Masala
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Salt
  • 4 Garlic pods minced
  • 1/2 onion Onion finely chopped

For Kabab

  • 2 Medium Potatoes Boiled & Mashed
  • 1 Cup Spinach leaves Blanch & squeeze excess water
  • 1/2 cup Green Peas blanched & mashed roughly
  • 1 tbsp Ginger grated
  • 4 Green Chillies finely chopped
  • 1/2 tsp Chat Masala
  • 1/2 tsp Salt
  • 2 tbsp Coriander leaves finely chopped
  • 2 tsp corn starch (to be added with veggies)
  • 2 tsp corn starch (for dusting of patties)
  • 1 cup Oil for shallow frying

Instructions

Preparing Stuffing

  • Heat 1 tbsp oil. Put minced garlic and finely chopped onion and saute till translucent. Add grated paneer/ cottage cheese, 1/2 tsp red chilli powder, 1/2 tsp chat masala and salt as per taste.*(*Recipe note). Saute for 2 minutes. Remove from heat and keep aside to cool.

Preparing Kabab

  • Blanch spinach leaves. After 3 minutes remove from hot water and wash with cold water immediately. Remove from water and squeeze out the water completely.
  • Blanch green peas and mash roughly. Pressure-cook potatoes and peel and mash completely.
  • Add all ingredients together and make a dough like mixture.
  • Take small portion of the mixture and make a ball. Make a pocket by pressing with thumb. Put half spoon of stuffing in the pocket and press to close the pocket. Then roll the ball on corn starch and press it gently with fingers to give patties like structure. Apply cornstarch on both palms.
  • Shallow fry the patties in a pan. Flip it gently with help of tong. and fry both sides. don't fry for more than 2/3 minutes as it won't take more time for shallow frying.
  • Garnish and serve with coriander chutney or schezwan chutney.

Notes

  • Chat masala also contains salt so taste and add salt accordingly.
  • Make sure potatoes are not over boiled and completely dry. If possible keep in refrigerator for 30 minutes.
  • Squeeze out blanched spinach leaves to remove excess water.
  • Cool all ingredients before adding corn starch to avoid stickiness.

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Spinach Corn Sandwich Recipe

spinach corn sandwich

Spinach Corn Sandwich

Something very close to my heart!! Spinach corn sandwich!! This sandwich is one of my favorite sandwich. The story of being nostalgic goes like this.

Near my home there was a Crossword book store and a cafetaria (CCD). It used to be my daily routine that after office hours or even on holidays I used to go to crossword, read there for sometime, pick a book then straight to CCD to grab my favvv Spinach Corn Sandwich and a cup full of Cappuccino. I never got bored of that combination.

This is healthy and your kids will love this yummy sandwich. You may add extra cheese to this. To make it even more healthy replace all purpose flour with wheat flour or almond flour. Serve hot with any kind of sauce of your choice.

Read more breakfast recipes like onion & potato poha, aloo matar poha, semiya pulao, aloo paratha, aloo kachori, gobi paratha, mix vegetable upma, wheat flour crepes, tomato omelette.

Recipe card for spinach corn sandwich

Spinach Corn Sandwich Recipe

Easy to make sandwich made with cooked spinach leaves and corn kernels.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Breakfast, Evening Snacks
Cuisine: Asian, Indian
Keyword: Easy Less than 30 minutes Recipe, Healthy Snacks
Servings: 8 Sandwich
Author: daintykitchen

Ingredients

  • 1 tbsp Butter
  • 1 cup Spinach leaves Washed and chopped
  • 1 cup Corn kernels Boiled in salt water
  • 1 small Onion finely chopped
  • 2 Garlic pods
  • 1 cup Milk
  • 1/2 tsp All purpose flour/ Maida
  • 1/2 tsp Salt
  • Bread Slice as required
  • 5 tbsp Ghee (for buttering the outer layer of breads
  • 1 tbsp Chilli flakes (for garnishing)
  • Ketchup/ Green chutney to serve

Instructions

  • Boil the corn kernels in salt water till they are cooked. Or pressure cook for 1 whistle.
  • Heat 1 tbsp butter in a pan. Add chopped garlic and onion and saute for a minute. Add corn kernels and chopped spinach leaves.
  • Saute till spinach half cooked. Sprinkle the flour and saute for another minute.
  • Add 1 cup milk and mix well. Season with salt. Simmer till the mixture is thick as shown in picture. You may add water in sted of milk but milk gives that extra creamy texture.
  • Take out from heat and transfer to another plate to cool the paste.
  • Take out bread slice and with help of a spoon apply the paste on one side of the bread. Cover it with another slice.
  • Apply ghee/ purified butter on one side and place it on a flat pan or tawa or grill pan. Apply ghee on other side of slice and turn it carefully with help of a straight spatula. While applying ghee/ butter on bread press it gently so that they will not separate.
  • Remove from heat when turns light brown in color and serve with chutney or ketchup. For spicy, sprinkle chilli flakes on the sandwiches.

Notes

  • Add extra cheese slice to the sandwich for more cheesy taste.

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Hara Bhara Kabab/ Spinach & Green Peas Patties

Hara Bhara Kabab/ Spinach & Green Peas Patties

 

Hara Bhara Kabab as the name suggests its quite obvious that its made from green (hara bhara) ingredients. Spinach & Green peas are the green parts in the recipe. This patties are easy yet healthy snacking option with minimal ingredients. Serve them hot with any kind of sauce or chutney. It has all nutrition from super foods like spinach and green peas. This is very common vegetarian kabab in India. The binding agent used are potatoes and corn flour/ starch. After the patties are made they are either shallow fried or deep fried. If you want to make this a healthier option then you must bake these patties. In this recipe I have shallow fried in an open pan.

 

 

Hara Bhara Kabab/ Spinach & Green Peas Patties

This is made from spinach, green peas and potatoes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Evening Snacks
Cuisine: Indian
Keyword: Healthy Snacks
Servings: 30 Patties
Author: daintykitchen

Ingredients

  • 1 bunch/ cup Spinach leaves (250gms) blanched and mashed
  • 4 Medium Potatoes Boiled, peeled & mashed
  • 1 cup Green Peas boiled & mashed
  • 1 tbsp Ginger finely minced
  • 1 tbsp Green Chillies finely chopped
  • 1/2 tsp Chat Masala
  • 1/2 tsp Salt
  • 2 tbsp Corn flour
  • 4 tbsp Corn flour for coating

Instructions

  • Blanch spinach leaves. After 3 minutes remove from hot water and wash with cold water immediately. Remove from water and squeeze out the water completely.
  • Blanch green peas and mash roughly. Pressure-cook potatoes and peel and mash completely.
  • Add all ingredients together and make a dough like mixture.
  • Take small portion of the mixture and make a ball. Then roll the ball on corn starch and press it gently with fingers to give patties like structure.
  • Shallow fry the patties in a pan. Flip it gently with help of tong. and fry both sides. don't fry for more than 2/3 minutes as it won't take more time for shallow frying.
  • Garnish and serve with coriander chutney or schezwan chutney.

Notes

  • Cool all ingredients completely before adding corn starch else it will become sticky and whitish in color.
Happy cooking friends.

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Indian Fasting Recipe Kuttu Ke Pakode or Buckwheat Flour Fritters

Kuttu ke pakode
Kuttu Chips

Kuttu ke Pakode Or Buckwheat flour Fritters

Kuttu ke pakode are easy fasting recipes. This can be prepared in two ways,i.e. using boiled potatoes and sliced raw potatoes. In this recipe I have made with potato slices.

In Indian tradition and culture there are many festivals and religious occasions when people observe fast for deities and more over for their belief. Navratra is one of the most important festive occasion and in this festival we do fast for of 9 continuous days continuously.

But the great thing is there are few option of food we can consume during these days. These are called as Falahar or Farari Bhoj. And in these falahar dishes many flours (no grain) and vegetables are restricted like onion, garlic and many more. In fact there are limited vegetables and which we can eat during this vrat or fasting.

Also this choice of vegetable is different for different families or say places. So you need to stick to your family rules for selecting vegetables. Like in my home we can eat only potatoes, no tomato, no green chillies, no coriander. So we do that way. In place of green chilli, we add black pepper powder. That is bit difficult when you have only one option left. But again it matters with our belief system. No hard and fast rule.

Other Food For Navratri

Potatoes are more common and makes the dish more yummy. I love fasting recipes more than regular ones. Most commonly we use Buckwheat Flour (Kuttu), Water Chestnut (Singhara), Sagoo (tapioca pearl), Rajgira (Amaranth) for binding. You can make fritters, Poori, Paratha from these flours as well. They are versatile and also makes a great dish. This is also great and healthy food for kids. As it gives a different taste, kids also love such dish.

Potato chips in Buckwheat flour

Read other vrat recipes on blog: Kuttu Chips, Kuttu Aloo Tikki, Aloo Jeera, Aloo Tomato, Sama Chalwal Khichdi, Sama Chawal Dosa, Sabudana Khichdi, Sabudana Vada. In sweet dish try my vrat special Sabudana Kheer, Aloo Halwa, Paneer Kheer, Fruits Raita, Singhade ki Burfi, Lauki Launj (halwa).

Recipe Card for Kuttu Ke pakode/ Kuttu Chips

Indian Fasting Recipe Kuttu Ke Pakode or Buckwheat Flour Fritters

Kuttu ke pakode is an easy fasting recipe. This is prepared in combination of potatoes and kuttu atta (buckwheat flour).
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Evening Snacks, Fasting Recipes
Cuisine: Indian, North Indian
Servings: 2 People
Author: daintykitchen

Ingredients

  • 1/2 cup Buckwheat Flour
  • 2 medium Potatoes Peeled & sliced
  • 1/2 tsp Rocksalt
  • 1 cup Refined Oil For deep frying
  • 1/4 cup Water or as required for batter
  • 1/2 tsp Black Pepper Powder

Instructions

  • Wash and peel the skin of potato. cut into slices.
  • Add flour, black pepper & rock salt. Add 1/4 cup water slowly and gradually to make a medium thick consistent batter. The batter should be of coating consistency.
    Kuttu ke pakode
  • Dip slices into the batter and coat it.
    Buckwheat flour fritters
  • Heat a pan and oil. Once oil is hot, drop the batter coated potato slices into it. When its golden brown flip to other side.
    Kuttu ke pakode
  • Once done both sides remove from heat and transfer to a clean plate.
    kuttu pakoda
  • Serve with curd or tea as tea time snacks.
    Kuttu ke pakode

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Kids Special Bread Rolls for Tiffin Box

Easy Bread Rolls for Kids

Kids Special Bread Rolls, is one great tiffin box idea. It has bread, potato stuffing and its deep fried to make it tasty, crispy and crunchy which normally a kid likes to eat. Kids need fat and energy punch to stay active in their growth period. If you have boiled potatoes in your refrigerator, It won’t take 10 minutes to prepare the rolls. In fact every one can have this delicious rolls. This is one of our favourite tea time snacking dish. I do keep boiled potatoes in my fridge because this gives lots of snacking options. 

Read similar healthy appetizers and finger foods for kids. e.g. paneer corn seekh kabab, potato lollipop, veg shammi kabab, spinach corn sandwich, stuffed bread roll, cheesy potato sandwich, aloo kachori, stuffed paratha like aloo paratha, gobi paratha, paneer paratha. All these items are favourite dishes of my 4 yr old kid. So whenever I keep them for his school lunch, he is very happy.

Let’s make the crispy bread rolls. Kids love tomato ketch up but it tastes even great with green coriander chutney. 

Kids Special Bread Rolls for Tiffin Box

Bread rolls are easy to make and kids love this delicious snacking item. This is made from bread with potato stuffing. These are then deep fried and served as tea time snacking which can be served with tomato ketch or coriander chutney
Prep Time5 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Breakfast, Evening Snacks
Cuisine: Indian
Servings: 2 People
Author: daintykitchen

Ingredients

  • Bread Slice – 4
  • Potato- 2 – 3 boiled & mashed
  • Coriander Powder – 1.5 tsp
  • Red Chilli Powder – Pinchor less
  • Salt – 1 tsp or as per taste
  • Oil – for deep fry
  • Coriander leaves – 1 tbsp finely chopped
  • Water required to soak breads

Instructions

  • Add boiled and mashed potatoes, coriander powder, red chilli powder, salt and mix the properly to make the stuffing.
  • You can add finely chopped onion, green chillies and crushed garlic clove. But this is completely optional and you can skip them too.
  • If you want can add dash of lemon juice or chat masala to the stuffing.
  • Take bread and cut and remove the sides. but don’t discard them. They can be fried and used as bread sticks. dip the bread in water and remove immediately. Softly press to remove excess water.
  • Put the stuffing on bread and cover it from all sides of the wet bread. Squeeze from all ends to make a ball shape. You can remove the four sides or keep it as per your choice.
  • Remember the wet bread is soft and so don’t press hard else it will break and will open the bread and stuffings. Prepare all rolls and keep aside on a dry plate.
  • Heat oil in a kadai for deep fry. Release the stuffed bread into oil.
  • Fry until golden brown and remove once done from both sides. Strain excess oil using tissue paper.
  • Serve hot with coriander chutney or tomato ketchup.

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Sabudana Khichdi

Sabudana khichdi, commonly known as sago khichdi is an Indian dish made from soaked sabudana or tapioca pearls. It is a fasting food which is prepared during fasting like Navratra, Sankashti etc. This is a staple food in western part of our country. Apart from fasting food this is an easy to make snacking option. The main part is soaking the pearls in right way. I prefer soaking it over night or minimum 4 – 5 hours for better taste.

Read other sabudana recipes like sabudana vada, sabudana chivda for fasting, sabudana thaalipeeth, sabudana kheer etc.

If you are looking for more dishes for fasting then check out Dahi Aaloo, Aaloo Tomato, Shinghade Ki Puri, Kuttu Ki Tikki, Kuttu ke Pakode, Shinghade ki pakode, Sama Rice Kheer, Sama Rice Khichdi etc.

This is vegan and gluten free recipe. Ground nuts and potatoes are main ingredients apart from sabudana.

The method I’ve mentioned here is typical Maharashtrian method of Sabudana Khichdi as I came across this dish in Maharashtra. Sabudana khichdi is heavy for tummy and one serving will keep you full for 4 to 5 hours. Generally its served with curd or sweet curd. I don’t use some other ingredients like curry leaves, coriander leaves. So I have skipped them in the recipe. You can add if you eat them on fasting days.

Sabudana is full of carbohydrate and energy and hence a great food option for toddlers and kids. My kid love this sabudana khichdi. So when I prepare for him I skip green chillies. For toddlers you can prepare sweet porridge from sabudana. This is a full of carbohydrate and hence is a source of energy and one of the best food for kids.

So lets make this traditional Maharashtrian style sabudana khichdi.

Sabudana Khichdi

Sabudana Khichdi is a staple fasting food and familiar in western part of country. This recipe is made by soaking sabudana and stir frying it with potato and peanuts. Serve with sweet curd.
Prep Time10 mins
Cook Time15 mins
Total Time4 hrs 25 mins
Course: Breakfast, Evening Snacks
Cuisine: Indian
Servings: 2 People
Author: daintykitchen

Ingredients

  • 2 Potatoes Boiled & Diced
  • 1/2 Cup Sabudana Soaked for 4 - 5 hrs
  • 1 tsp Cumin seeds
  • 1 tsp Rock Salt
  • Green Chilli – 1 – 2 finely chopped
  • 3 tbsp Peanuts

Instructions

  • Dry roast the peanuts on medium flame. Remove from heat and allow them to cool. Then grind 2 tbsp peanuts to coarse powder. You can use rolling board and pin for this.
  • Soak the sabudana for 4 - 5 hours or over night. Then remove excess water with help of colander. Add 1/2 tsp salt to the soaked sabudana and mix them well.
  • Heat 4 - 5 tbsp oil in a pan or kadai. Add cumin seeds to the hot oil and let it crackle. Add chopped chillies and diced potatoes. If using raw potatoes then cover the pan with lid for 5 - 7 minutes till its cooked. Add rest 1/2 tsp salt to potatoes.
  • Once potatoes are cooked properly, add the soaked sabudana and crushed peanuts and mix well. Add rest 1 tbsp roasted peanuts to it as well. Add chopped coriander leaves and saute for 2 minutes.
  • Serve with sweet curd.

Notes

Try this recipe and share your feedback.
Happy Cooking Friends 🙂
 

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

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