Category Archives: Recipe for Kids

Rava Cutlets – Veg Suji Cutlet Recipe

Rava Cutlets  – Veg Suji Cutlet Recipe

Try making Sooji Cutlets for your family today, these taste super scrumptious.  We all relish eating these cutlets. We have made a variety of cutlets served as snacks at get together or as appetizers during a party but the semolina cutlets are really tasty and make a very good snack.

Here is an easy recipe with step by step pictures to make Suji veg cutlets at home. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice and drool over the amazing taste.

Directions :

Getting ready:

Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.sooji cutlet Making:

Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.sooji cutlet

Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.sooji cutlet

When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.sooji cutlet

To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.sooji cutlet

After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.sooji cutlet

Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.sooji cutlet

To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.sooji cutlet

For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.sooji cutlet

Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.sooji cutlet

Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.sooji cutlet

Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.sooji cutlet

When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.sooji cutlet

Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.sooji cutletServing:

Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.sooji cutlet

If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.sooji cutletSuggestions:

  • We have used capsicum, cauliflower and carrot but you can use any other vegetable as according to your choice and availability like cabbage, mushroom, baby corn and kernels.
  • We have used thick semolina for making cutlets. You can also use fine semolina as well.
  • Cutlets can be made big or small as according to choice. These can be given round, square or oval shape as desired.
  • To make the bread crumbs take 2 to 3 bread slices and grind them in a mixer jar.
  • Make sure you add water in measured quantity. If semolina is 1 cup, add 2 cups of water.

 

Rava Cutlets - Veg Suji Cutlet Recipesooji cutlet
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Capsicum - ½ cup (finely chopped)
  • Grated carrot - ½ cup
  • Cauliflower - ½ cup (finely chopped)
  • Refined flour - 2 tbsp
  • Green coriander - 3 to 4 tbsp (finely chopped)
  • Green chili - 2 (finely chopped)
  • Ginger paste - 1 tsp
  • Salt - 1 tsp or to taste
  • Black pepper - ¼ tsp (coarsely ground)
  • Bread crumbs - 2 slices
  • Oil - for frying
Instructions
  1. Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
  2. Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.
  3. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
  4. When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.
  5. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.
  6. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
  7. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
  8. To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
  9. For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
  10. Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
  11. Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.
  12. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying.
  13. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
  14. Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
  15. Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast.
  16. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.

 

Instant Paneer Idli – Quick Paneer Veg Idli

Instant Paneer Idli  – Quick Paneer Veg Idli

Paneer idli is an amazing variation to the usual idli recipe which we all relish as a snack every time. You can make it really easily and with very basic and easily available ingredients . Make it anytime you want to have a quick snack or serve them in breakfast. These spongy vegetable paneer idlis makes a healthy meal.

Here is a quick recipe of Paneer Idli with step by step pictures. Team it up with your favorite chutney like green coriander chutney, peanut chutney or any chutney or dip to enhance the taste. Relish it any time. Impress your dear ones with this simple yet super scrumptious instant paneer idli recipe.

Direction :

Getting Ready :

Whisk 1 cup curd. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies. Grate 125 gms paneer .

Making :

Take ½ cup semolina , place it in a big bowl, also add ½ cup ( 50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.

paneer idli

Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies , ¾ tsp salt  and keep the batter aside for 15 minutes to set. After that add grated paneer to it.

paneer idli

Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.

paneer idli

Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker, turn on the flame, and let the water boil, cover it so that the water boils easily.

paneer idli

Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.

paneer idli

Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.

paneer idli

Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .

paneer idli

After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.

paneer idli

Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.

paneer idli

For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis.

paneer idli Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

Suggestions:

  • If the kids don’t like green chili then you can skip using it.
  • Make sure you remove the whistle from the cooker lid.
  • If you have a little batter left, then you can make a pancake from it.
  • While making the batter , make sure the batter is not very thin, keep it a little dense, you can add water later if it seems dense.
  • Mix eno fruit salt in the batter at last and stir it till it mixes well, do not stir it for too long.

Instant Paneer Idli - Quick Paneer Veg Idlipaneer idli
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Whisked Curd- 1 Cup
  • Semolina- ½ Cup (100 gms)
  • Chickpea Flour -1/2 Cup (50 gms)
  • Cottage Cheese - 125 gms
  • Carrot -1/2 Cup (Finely Chopped)
  • Capsicum- ½ Cup (Finely Chopped)
  • Green Coriander - 2 tbsp (Finely Chopped)
  • Green Chili -2 ( Finely Chopped)
  • Salt -3/4 tsp (or to taste)
  • Oil -2 tbsp
  • Black Mustard Seeds -1/4 tsp
  • Curry Leaves - 10 to 12
  • Eno Fruit Salt -1 tsp
Instructions
  1. Whisk 1 cup curd.
  2. Chop ½ cup carrot, , ½ cup capsicum, 2 tbsp green coriander, 2 green chilies.
  3. Grate 125 gms paneer .
  4. Take ½ cup semolina , place it in a big bowl, also add ½ cup (50 gms ) chickpea flour and 1 cup whisked curd and mix it well, there should be no lump in the batter. If it is dense then add little water in it.
  5. Once the batter is ready mix veggies . Add ½ cup carrots, ½ cup capsicum, 2 tbsp green coriander, 2 green chilies, ¾ tsp salt, then keep the batter aside for 15 minutes to set. After that add grated paneer.
  6. Then ready the idli stand for making the idlis , taken a stand and put a little oil in the moulds and grease them.
  7. Put a little water in a cooker and let it boil, add ½ to 2 cup water in the cooker,
  8. Turn on the flame, and let the water boil, cover it so that the water boils easily.
  9. Add 1 tsp eno fruit salt to the batter, pour 1 tsp water over it, do not stir it too much, nor for too long, just mix it till the eno mixes well.
  10. Once the batter is ready, fill the mould with the batter, arrange the moulds in the stands, we have used a little less than ½ cup water in it, screw them well.
  11. Check if there is boil in the water in the cooker,place the stand in the cooker, and close the cooker, make sure you have removed the whistle from the cooker lid. Cook the idli on medium flame for 10 to 12 minutes .
  12. After 12 minutes, check the Idli. To check it,poke the idli in the middle , check if the knife comes out clean, then the idli is ready.
  13. Cover your hands with a cloth, and take out the idli stand like this and keep it, open and separate the moulds, so that the idli cools down quickly, once cool take out the idlis with the help of a knife.
  14. For making them more sumptuous add some tempering over them. For it, heat the tadka pan, add 1 tbsp oil to it, let the oil heat up, then add mustard seeds in the oil, we have taken ¼ tsp black mustard seeds. Roast the mustard seeds well, turn off the flame, then put curry leaves into it and put the tempering over the idlis,
  15. Mouth drooling Paneer idli is ready. It can be served with coconut chutney, tomato sauce, peanut chutney or any chutney of your choice. Serve it as a snack; I am sure everyone will relish eating it specially kids.

 

Mango Mastani – How to make Pune’s Mango Mastani

Mango Mastani – How to make Pune’s Mango Mastani

Pune ‘s favorite Mango Mastani is here to tantalize your taste buds and cool your senses. Relish this glassful of flavorful drink this summer to beat the heat. Serve it to guests or to kids, everyone will be over joyed to have it.

Here is a step by step recipe with pictures to make Mango mastani. This fruity and nutty shake garnished with chocolate syrup and topped with your favorite ice cream will be a sure delight to have. You can eat it as well as drink it. You will enjoy it anyway.

Direction :

Getting Ready :

Wash, peel  and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.mango mastani

Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.mango mastani Making:

Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.mango mastani

To prepare Mango Mastani , put the chopped pieces of mango in a glass,  pour the mango shake into it. Leave a little space in your glass.mango mastani

Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds  in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.mango mastani Serving :

Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

Suggestion:

  • You can increase or decrease the quantity of sugar as according to your taste.
  • Using Pistachios and grapes is optional.
  • Make sure you provide a spoon and a straw while serving it.
  • You can make Mango Mastani in various flavors with chocolate syrup , strawberry flavor or rose flavor as desired.

Mango Mastani - मैंगो मस्तानी - How to make Pune's Mango Mastanimango mastani
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mangoes – 2 ( 400 grams )
  • Grapes – 15 to 16
  • Cashew nuts – 2 tbsp ( finely chopped )
  • Almond – 2 tbsp
  • Milk – 400 ml
  • Sugar – 3 tbsp
  • Pistachios – 1 tbsp finely chopped
  • Chocolate syrup – 2 tbsp
  • Ice cream – 2 scoops
Instructions
  1. Wash, peel and cut 2 ripe mango into small pieces. Keep a little mango aside for making the shake.
  2. Take 15 to 16 grapes. Cut its tip and dice into 2 or 4 small pieces.
  3. Put the thick pieces of mangoes in a jar. Add 3 tbsp sugar, 400 ml milk to it to prepare a thick shake. Blend it well.
  4. To prepare Mango Mastani , put the chopped pieces of mango in a glass, pour the mango shake into it. Leave a little space in your glass.
  5. Put 1 or 2 scoops of ice-cream in it, Put chopped dry fruits ( cashew, pistachios almonds in it. Put a few pieces of mango and little grape pieces on the top. Pour a little chocolate syrup over it.
  6. Luscious Mango Mastani is ready . You can serve it to your guests at a party, and relish it. This much quantity makes 4 to 5 glasses of mango Mastani.

 

Mango Frooti- Fresh Pulpy Mango Juice

Mango Frooti – Fresh Pulpy Mango Juice

Summer is a season of refreshing drinks. Mango frooti is one refreshing drink you will love to have anytime. A glass full of fresh Mango pulpy juice is all you need to complete your gatherings and to sooth your thirst during summers. This fresh homemade mango juice is simply awesome and a treat for all the mango lovers.

During the dog days of summer, there’s nothing quite like a refreshing and soothing glass of fresh mango juice. Here is a quick and easy recipe with pictures to make mango pulpy juice at home. Enjoy this drink made with your ever favorite fruit and enjoy the summers.

Direction :

Getting ready :

Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.

mango pulpy juice
Wash and cut the raw mangoes into small pieces.

mango pulpy juice Making :

Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.

mango pulpy juice
Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.

mango pulpy juice

Add 2.5 cup (500 grams)  sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.

mango pulpy juice
When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.

mango pulpy juice
Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.

mango pulpy juice
Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.

mango pulpy juice Serving :

Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

mango pulpy juice Suggestions:

The color of the juice depends on the color of the pulp. If the mango is ripe the juice will be yellow in color, if slightly light in color the juice will be a little light.


Mango Frooti- Fresh Pulpy Mango Juicemango frooti
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ripe Mango – 2 (700 grams )
  • Raw Mango – 2 (350 grams )
  • Sugar – 2.5 cup ( 500 grams )
Instructions
  1. Wash and peel the ripe mangoes and take out the pulp. Cut them into small pieces.
  2. Wash and cut the raw mangoes into small pieces.
  3. Take a vessel, place the mangoes in it to boil them. Add 1 cup water to boil the mangoes. Turn on the flame. Boil the mangoes till the mangoes turn soft. Check the mangoes after 5 minutes.
  4. Press the mangoes to check if soft. We have boiled the mangoes for 10 minutes.
  5. Add 2.5 cup (500 grams) sugar to it. Add 1 cup water too so that the sugar dissolves well. Mix it well and cook until the sugar dissolves. Check it after a while. Once the sugar dissolves, turn of the flame. Let it cool a bit.
  6. When the mangoes cool a bit, strain the mangoes in a big bowl. Let it cool a bit more. Once cool place the pulp in the mixer jar. Put the strained juice too. Grind the pulp to make a fine paste.
  7. Place the paste in the bowl to mix it with the strained juice. Mix it well. Strain it once again so that the fine fibers strain out and that it mixes well too.
  8. Discard the extra fibers of mango in the strainer. Add 2 to 2.5 liters of water to it. Mix it well. Then place in the jar of water.
  9. Refreshing and flavorful Mango pulpy juice is ready. When it cools down a bit, place it in the fridge. Once cool serve this amazing drink, If you wish to have it chilled then out ice cubes in it.

 

How to Make Rice Papad – Rice papad recipe – Rice flour papad

How to Make Rice Papad – Rice papad recipe video – Rice flour papad

Crispy Rice papad is something we alays relish with our meals. The cruncy papad made from rice flour and an amzing mix of flavorful spices. Munch over these bite sized Rice papads. You can have it as an accompaniment or you can also nibble it along with a steaming hot cup of tea during your snack time.

Here is an easy recipe with step by step picture to make rice papad. Prepare rice papad at your home easily rather than buying it out from the market. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Directions

Getting ready:

Sieve rice flour in a bowl.

Grease a plate evenly with some oil.

Rice flour papadMaking:

Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.

Rice flour papad
Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.

Rice flour papad
Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.

Rice flour papad
.Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.

Rice flour papad
After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.

Rice flour papad
Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.

Rice flour papad
Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.

Rice flour papad After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.

Rice flour papadPress and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
Rice flour papadServing:

Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

Suggestions

  • While making this papad make sure that it is cooked aptly. Its colour should change completely otherwise it may break while separating from the plate.
  • Make sure that the papad cools down completely before separating it from the plate otherwise it may break.

How to Make Rice Papad - Rice papad recipe - Rice flour papad
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice flour – 1 cup
  • Oil – 1-2 tbsp
  • Salt – ½ tsp
  • Cumin seeds – ¼ tsp
Instructions
  1. Sieve rice flour in a bowl.
  2. Grease a plate evenly with some oil.
  3. Add 2 cups of water in small portions to the rice flour and stir with the help of a spoon until the lumps dissolves completely. Prepare a smooth batter of rice flour.
  4. Now add cumin seeds along with salt into the rice flour batter. Stir to mix everything really well. Batter for making papads is now ready. Keep it aside for 10 minutes.
  5. Take a vessel with 2 cups of water and place it on the flame. Cover the vessel until the water starts boiling.
  6. Stir the batter and pour 1 to 1.5 tbsp of it on the greased plate. Place this plate on the vessel. Cover and allow the papad to steam.
  7. After 2-3 minutes, remove the lid. Once there is slight change in colour of the batter that means the papad is now cooked aptly. Take the plate off the vessel and allow it to cool down completely.
  8. Once it cools down completely, move a knife around the edge of the papad and take it out. Place this steamed papad on a cloth or polythene.
  9. Similarly, prepare the rest of the papad until the batter is utilized completely. If some batter remains on the plate then scrape it out or clean it with a cloth.
  10. Once the papads are steamed, place the cloth under the sun until there is no moisture left in them. It can take 1-2 days to dry them completely. After every 2 hours, flip the side of each papad.
  11. After 2 days, papads are dried completely and they are ready get fried. For this, heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.
  12. Press and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
  13. Sprinkle some chaat masala on it and serve this crisp and mouth-drooling rice papad as a side assortment along with any meal.

 

Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

Bread Paneer Pakora makes an amazing snack whenever you want to eat something different. You can make this crispy snack and serve it piping hot with a cup of tea. Serve  this Cottage cheese bread pakora to your guests, everyone will relish eating it.

Here is a quick and easy recipe with pictures to make Stuffed Paneer Bread Pakora  which is relished by kids as well as adults. Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

Direction:

Getting ready :

Take 150 grams paneer and grate it.

bread paneer pakoraMaking: 

Take 1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.

bread paneer pakora

Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.

bread paneer pakora

To prepare stuffing. Take the grated paneer. To it add 1/3 tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander  and ½ tsp chaat masala as well. Mix all ingredients well.

bread paneer pakora

Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.

bread paneer pakora

Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.

bread paneer pakora

Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.

bread paneer pakora

Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.

bread paneer pakora

Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely.

paneer bread pakora

Serving:

Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

bread paneer pakora

Suggestions:

  • Avoid adding too much water altogether as it gets difficult to dissolve the lumps.
  • You can make pakoras without baking soda as well.
  • You can use ½ tsp ginger paste as well.
  • You can omit the use of green chilies if making these pakoras for kids or reduce the quantity.
  • You can also add finely chopped spinach, finely chopped capsicum as per your taste and preference.
  • If you wish to make them in smaller size then further divide the bread slice like this as the size of pakoras gets bigger.
  • While coating the bread pakoras in the batter, be little gentle as the bread gets soft too quickly in the batter.
  • Coat it quickly with the batter and drop in oil immediately.

Bread Paneer Pakora - Cottage Cheese Bread Pakora - Stuffed Paneer Bread Pakorabread paneer pakora
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread – 4 slices
  • Paneer – 150 gms
  • Chickpeas flour – 1.5 cup
  • Carom Seeds- ¼ tsp
  • Red chilli powder- ¼ tsp
  • Coriander Powder- 1 tsp
  • Salt –More than 1 tsp (or to taste )
  • Baking Soda – 1 pinch
  • Coriander leaves – 3 to 4 tbsp (finely chopped )
  • Ginger- ½ inch piece (finely chopped)
  • Green chilli – 2 ( finely chopped)
  • Chaat Masala- ½ tsp
  • Oil – for frying
Instructions
  1. Take 150 gms paneer and grate it.
  2. Take1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.
  3. Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.
  4. To prepare stuffing. Take the grated paneer. To it add ⅓ tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander and ½ tsp chaat masala as well. Mix all ingredients well.
  5. Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.
  6. Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.
  7. Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.
  8. Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.
  9. Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely
  10. Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

 

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Relish scrumtious and appealing Spinach Lachcha Paratha. You can make something very delicious from spinach which is present in ample amount in the market. You will surely relish each and every bite of it.  You can make it and serve it to friends and family and have a delightful meal.

Here is a quick and easy recipe with pictures to make mouth drooling Lachcha Paratha for you to savor. Serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!


Directions

Getting ready:

Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.layered spinach paratha

Making:

Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.layered spinach paratha

20 minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.layered spinach paratha

Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.layered spinach paratha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.layered spinach paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.layered spinach paratha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.layered spinach paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.layered spinach paratha

Serving:

Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!layered spinach paratha Suggestion: 

Instead of making lachcha parantha you can make simple paranthas with this dough as well. It will taste equally delicious.

Lachcha Parantha Recipe with Palak - Spinach Layered Paratha - Palak Laccha Parathalayered spinach paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour/refined flour – 2 cup
  • Spinach – 200 grams
  • Ghee – 3-4 tbsp
  • Ginger baton - ½ inch
  • Green chilly - 1
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
Instructions
  1. Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.
  2. Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.
  3. minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  4. Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  5. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  8. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.
  9. Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Sweet Potato Chaat Recipe – Shakarkandi ki Chaat Recipe

Try innovative Sweet potato chaat whenever you crave for something tantalizing and delicious. Did you ever wonder you could make yummy Shakarkandi chaat. I am sure you didn’t.  It is very easy and quick to make this tasty snack of Sweet potato chaat, You can serve it to friends and family and surprise everyone.

Here is an easy recipe with pictures to make Sweet potato chaat. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

Directions: 

Making:

Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn’t get dry. Tie it with a loose knot.shakarkandi chaat

Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.shakarkandi chaat

After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.shakarkandi chaat

Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.shakarkandi chaat

Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.shakarkandi chaat

Sweet potato chaat is now ready. Transfer it to a serving plate.shakarkandi chaat Serving:

Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!shakarkandi chaat Suggestions

  • If you want then you can boil the sweet potatoes in the same way as potatoes.

 

Sweet Potato Chaat Recipe - Shakarkandi ki Chaat Recipe
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Sweet potatoes – 2
  • Sweet sauce
  • green chilly sauce
  • Green coriander (finely chopped)
  • Roasted cumin powder
  • Black salt
  • Lemon – 1
Instructions
  1. Take a polythene bag and put the sweet potatoes into it along with 1-2 tbsp of water so that it doesn't get dry. Tie it with a loose knot.
  2. Place the polythene bag inside the microwave and cook the sweet potatoes for 7 minutes on highest temperature. Check later.
  3. After 7 minutes, press and check the sweet potatoes. They have turned tender. Take out the polythene and transfer the sweet potatoes in a bowl. Allow them to cool down completely.
  4. Once the sweet potatoes cools down completely, take a sweet poatao and peel off its skin with the help of a knife then cut it into ½ inch thick pieces. Similarly, prepare another sweet potato as well.
  5. Now prepare the chaat. For this, add ½ tsp black salt, ½ tsp roasted cumin powder, ½ tsp green chilly sauce, 2 tsp sweet chutney, 1 tsp lemon juice and some chopped green coriander into the sweet potatoes. Mix all the ingredients nicely.
  6. Sweet potato chaat is now ready. Transfer it to a serving plate.
  7. Garnish this sweet and tangy sweet potatoes chaat with some black salt, roasted cumin powder, sweet chutney and some green coriander sprigs and serve it as it is. Enjoy!

 

Matar ki Masala Puri – Matar ki Bedmi Poori – Green Peas masala Poori

Matar ki Masala Puri – Matar ki Bedmi Poori – Green Peas masala Poori

Bedmi poori is a very popular recipe in the North Indian region. You can make innovation in this recipe by making yummy and tempting Matar ki Masala Poori. It is also called Matar ki Bedmi poori. You can serve Green Peas Masala poori to guests , friends and family and have a joyous meal time.

Here is an easy step by recipe to make puffy Matar Masala poori. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most. Enjoy!

Direction :

Getting ready :

Coarsely grind 1 cup green peas along with 1 green chili to make a paste.

Green peas masala poori

Making:

Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.

green pea masala poori

Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.

green peas masala poori

Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.

green peas masala poori

Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.

green peas masala poori

Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.

green peas masala poori

Serving:

Super scrumptious and yummy spicy green peas pooris are ready. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.

green peas masala poori

Suggestion:

To have puffy pooris

  • First, make sure that you prepare really smooth dough for making the pooris.
  • Second, while rolling out the pooris, make sure you roll them out evenly.
  • Third and the most important the oil should be rightly hot.

Matar ki Masala Puri - Matar ki Bedmi Poori - Green Peas masala Poorigreen peas masala poori
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup ( 300 gms)
  • 1 cup green Peas + 1 green chili- Coarsely grind
  • Green Coriander- 2 tbsp
  • Oil – 1 tbsp
  • Red Chili Powder- ¼ tsp
  • Turmeric Powder- 1/ 4 tsp
  • Coriander Powder – 1 tsp
  • Salt- ¾ tsp ( or to taste )
  • Oil – For frying
Instructions
  1. Coarsely grind 1 cup green peas alongwith 1 green chili to make a paste.
  2. Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.
  3. Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.
  4. Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.
  5. Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.
  6. Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.
  7. Super scrumptious and yummy spicy green peas pooris are ready.Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.

 

Roasted Tofu Stick Recipe | Tofu Stick Tikka Recipe – Asian Baked Tofu Recipe

Roasted Tofu Stick Recipe Video | Tofu Stick Tikka Recipe – Asian Baked Tofu Recipe

Easy to make Tofu stick tikka are an instant food you can enjoy anytime. I am sure you will not be able to resist the amazing texture and flavors of Tofu sticks These can be served as a starter or an evening snack with a chutney or dip. Arrange these tempting Tofu sticks on a platter and i am sure it will finish off in a blink.

Here is an easy step by step recipe with pictures to make mouth drooling Tofu stick tikka for friends and family. Serve these tempting and mouth-watering roasted tofu sticks steaming hot along with green coriander chutney or tomato sauce. Enjoy.


Directions: 

Getting ready:

Cut the tofu into thick long sticks, keep them on a plate.

Tofu stick tikka recipeMaking:

Place a pan on flame and pour 1 to 2 tsp of oil to it, spread the oil evenly. When the oil gets heated, put the tofu stick on it and roast them until they get golden brown from beneath.

Tofu stick tikka recipe

Once the tofu sticks gets roasted from bottom, flip their sides and roast them till golden brown from another side as well. Sprinkle the sesame seeds on the tofu so that they get roasted as well. Then turn the sides of the tofu and roast them until they become golden brown from the remaining sides as well.

Tofu stick tikka recipe

After a while, tofu will get golden brown from all the four sides then turn off the flame and sprinkle the chaat masala on them. Mix properly and transfer them on a plate. Roasted tofu sticks are now ready to serve.

Tofu stick tikka recipeServing:

Serve these tempting and mouth-watering roasted tofu sticks steaming hot along with green coriander chutney or tomato sauce.

Suggestion

  • You can add soy sauce, salt, black pepper powder, mixed herbs or any other masala according to taste on the roasted tofu sticks.

Roasted Tofu Stick Recipe | Tofu Stick Tikka Recipe - Asian Baked Tofu Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Tofu – 200 grams
  • Oil – 1 to 2 tbsp
  • Chaat masala – 1 tsp
  • Sesame seeds – 1 tsp
Instructions
  1. Cut the tofu into thick long sticks, keep them on a plate.
  2. Place a pan on flame and pour 1 to 2 tsp of oil to it, spread the oil evenly. When the oil gets heated, put the tofu stick on it and roast them until they get golden brown from beneath.
  3. Once the tofu sticks gets roasted from bottom, flip their sides and roast them till golden brown from another side as well. Sprinkle the sesame seeds on the tofu so that they get roasted as well. Then turn the sides of the tofu and roast them until they become golden brown from the remaining sides as well.
  4. After a while, tofu will get golden brown from all the four sides then turn off the flame and sprinkle the chaat masala on them. Mix properly and transfer them on a plate. Roasted tofu sticks are now ready to serve.
  5. Serve these tempting and mouth-watering roasted tofu sticks steaming hot along with green coriander chutney or tomato sauce.