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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Sabudana Vada For Fasting

Sabudana Vada

Sabudana Vada – Fasting Recipe

Maharashtrian sabudana vada
Sabudana Vada

This is basically a fasting recipe. Other than that sabudana vada is an appetizer and very good food for kids also. Sabudana or tapioca pearls is rich in starch and hence good for kids for weight gain.

Benefits of Sabudana

Sabudana or tapioca pearls is a high carb food. It’s free from common allergans. This is gluten free, nut free and grain free. So it won’t cause people with celiac disease, gluten sensitivity and nut sensitivity. It is a source of energy also supports weight gain and that is why this is one good food for babies and toddlers. It’s also has good amount of iron, calcium, manganese and folate. This makes sabudana superfood for kids.

Sabudana for Indian Fasting Recipe

India is a place of spiritual significance and hence there are different  culture and custom. Fasting is a sign of devotion and our faith on God and the rituals. Many people observe fasting on different days of week Like Monday for Lord Shiva, Tuesday for Lord Hanumaan, Ganapathi, Thurseday for Jupiter and Lord Vishnu, Friday for Goddess Laxmi, Saturday for Lord Shani and Sunday for Sun planet. And apart from these days, there are many other fasting we observe in India like Navratri, Shivratri, Janmashtami, Sankashti etc etc. There are many such days when people refrain themselves from eating any food other than satvik food. Very few foods are allowed. Sabudana is one of those foods. This is heavy and keeps you full for longer.

How to make sabudana vada

How to make sabudana vada
Sabudana Vada – Indian Fasting Food

Sabudana vada is really easy to make and takes only few minutes to make this. It requires very few ingredients and makes yummy crispy yet soft vadas. Things to take care if you are planning to make vadas.

Soak sabudana for 5 – 6 hours and then remove all water and air dry for some time. Don’t add more potatoes, else the vada may break in hot oil. Use only rock salt if making for fasting days. Remove the ingredient that you don’t eat during fasting. Crushed roasted peanuts can be used but it’s not compulsory. Lastly those who are looking for low carb food, this is a complete no for them as it’s major source of carb and will add weight gain.

Also read other similar posts: sabudana khichdi, sabudana kheer/ pudding, kuttu patties, kuttu pakora/chips, aloo jeera

Sabudana Vada For Fasting

Sabudana vada is a popular fasting food or app made from soaked sabudana and boiled potatoes.
Prep Time10 mins
Cook Time10 mins
Total Time6 hrs 20 mins
Course: Appetizer, Evening Snacks, Fasting Recipes, Kids Special
Cuisine: Indian
Servings: 10 Pieces
Author: daintykitchen

Ingredients

  • 1 cup Sabudana
  • 2 medium Potatoes
  • 2 Green Chilli
  • 1 tbsp Coriander leaves
  • 1/2 tsp Rock Salt
  • 1 cup Refined Oil

Instructions

  • Wash and soak sabudana for 5 - 6 hrs. Drain out water and air dry on a clean plate. Dry for 30 minutes to 1 hr.
  • Boil potatoes for 5 whistles or till completely boiled. For better results boil them well in advance and cool before adding to other ingredients. It will help in binding properly.
  • Once cold, mash the potatoes completely and keep aside.
  • In a mixing bowl mix all ingredients and mix them well. Divide into equal size balls. Give them shape of patties by pressing lightly with palms. Press the edges also.
  • Sabudana Vada Before Frying
  • Heat oil in a deep frying pan. Put the vada into hot oil and deep fry till both ends are crisp and light brown in color
  • Sabudana Vada
  • Serve them with curd or tea as snacks.
    Sabudana Vada
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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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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 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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Easy Aloo Chat

Easy Aloo Chat

Easy Aloo Chat

In monsoon we tend to feel like eating more fried foods and urge to eat some tangy chatpata food always. I try to cut down carbs and fat many times to keep it healthy.

Read my previous post of Aloo Tikki Chat or Ragda Patties.

This is easier and lighter version of the tikki chat. In this I have added green coriander chutney because I had that available at that time. But this will taste equally great without any chutney and sauces.

Easy and quick recipe. In case you are preparing this for fasting recipe then add rock salt to it. This is similar to potato wedges and french fries but with cubes of potatoes.

Easy Aloo Chat

Easy aloo chat is prepared with fried potatoes and mild spices. You can add other chutneys or sauces for taste.
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Appetizer, Evening Snacks, Street Food
Cuisine: Indian
Keyword: Easy Less than 30 minutes Recipe, streetfood
Servings: 2 Servings
Author: daintykitchen

Ingredients

  • 2 Potatoes Peeled and cut into cubes
  • 1/2 onion finely chopped
  • 1/4 tsp salt
  • 1/4 tsp chat masala
  • 1 pinch garam masala
  • 2 tbsp coriander paste
  • 1 tbsp sweet tamarind paste

Instructions

  • Peel the potatoes and chop them to cubes of equal size. Keep them in ice cold water for 10 minutes. Remove from water and pat dry using a kitchen towel.
  • Heat oil in a pan or kadai. Deep fry the potatoes till they are brown and cooked.
    Easy Aloo Chat
  • Remove from oil and keep on a paper towel. Keep on plate.
  • Add salt, chat masala, garam masala, onions, green chillies, coriander paste, tamarind paste.
  • Add 1 tbsp curd if you want (optional). Mix them well.
    Easy Aloo Chat

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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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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.

Subscribe to my blog for regular recipe updates.

 

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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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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