Category Archives: street food

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.

 

Aloo Chaat recipe Step by Step – Quick Spicy alu chaat – Delhi Wale Aloo Chaat – Easy Potato Chaat

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Quick and toothsome this aloo chaat recipe is surely everyone’s favorite. Making this instant spicy tangy aloo chaat is very easy to prepare. All we need to do is saute the boiled potatoes with some spices and  top them up with your favorite chutney and other toppings.

Kids devour eating this aloo chaat. You can prepare this aloo chaat for any special gathering or for your hunger pangs. Also this dahi Aloo chaat is one of the most popular street foods in India which is liked by everyone. So here you have easy to prepare aloo chaat recipe with step by step instructions and pictures. Enjoy!

Direction:

Getting ready :

Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.

aloo chaat recipeMaking:

To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.

aloo chaat recipe

Add boiled potatoes and mix it well. Then add 1/2 tsp roasted cumin seeds powder, 1/4 tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame.

aloo chaat recipeServing :

Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

aloo chaat recipeSuggestion:

  • You can use tomato sauce instead of sweet chutney.
  • If you don’t have green coriander chutney, you can add more green chili.
  • No need to cook the aloo chaat but just mix it.
  • If you have pomegranate in your fridge, you can sprinkle it too

Aloo Chaat recipe - Quick Spicy alu ch-aat - Delhi Wale Aloo Chaat aloo chaat recipe
Author: 
Recipe type: Chaat Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes- 3 ( 250 gms) (chopped)
  • Tomato- 1 ( finely choped)
  • Green Coriander- 2 to 3 tbsp ( finely chopped)
  • Sev- 2 tbsp
  • Oil - 1 tbsp
  • Coriander Powder- ½ tsp
  • Red Chili powder- Less than 1/ 4 tsp
  • Ginger- 1/ 2 inch( finely chopped)
  • Green Chili - 1 to 2 ( finely chopped)
  • Salt - ½ tsp
  • Cumin powder- ½ tsp
  • Chaat Masala - ¼ tsp
  • Black salt - Less than 1/ 4 tsp
  • Green Coriander chutney - 2 tsp
  • Sweet chutney - 2 tsp
Instructions
  1. Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.
  2. To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.
  3. Add boiled potatoes and mix it well. Then add ½ tsp roasted cumin seeds powder, ¼ tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame. Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

 

Corn Pakoda Recipes – Bhutte Ke Pakode

Corn Pakoda Recipes – Bhutte Ke Pakode

Munching on our favorite Corn pakora seems a bliss during the winter season. Winter is a season of sweet corns. You can make it and serve it with evening tea or you can also serve it as an appetizer in any party or gathering. Not only adults, I am sure the kids would relish it too.  These lip smacking Corn Pakoras will surely add more flavors on your platter.

Here is a quick and easy recipe to make crispy Corn Pakoras. Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

Directions

Getting ready:

Grate the corns using a grater. Keep rotating the corn and grate it from all the sides. Extract its pulp completely.bhutta pakoda

Making:

Take corn pulp in a big mixing bowl and add corn flour into it. Mix it really well. Further add coriander powder, ginger paste, chopped green chillies, red chilly powder, salt and chopped green coriander. Stir and mix everything well for 2 minutes. If the batter turns out very thick then add 1-2 tbsp of water in it. Batter is now ready.bhutta pakoda

Heat enough oil in a wok to deep fry the pakodas. When oil is sufficiently hot then drop a spoonful of batter into it. Place 6-7 or as many pakodas as possible into the wok.  bhutta pakoda

Once the pakodas get fried from beneath, flip their sides. Fry the pakodas until they become golden brown and crispy. Pakodas are now fried aptly.bhutta pakoda

Lift the fried pakodas with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas until the batter is utilized completely. Corn pakodas are now ready to serve.bhutta pakoda

 

Serving:

Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

Suggestions: 

  • If you are using sweet corn kernels then grind it coarsely in mixer grinder. Use this paste for making pakodas.
  • Make sure that the oil is sufficiently hot for frying the pakodas or else they will absorb too much of oil.
  • Instead of corn flour you can also use refined flour or chickpea flour.

Corn Pakoda Recipes - Bhutte Ke Pakodebhutta pakoda
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Corn/ sweet corn – 4
  • Corn flour – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Ginger paste – 1 tsp (1 inch piece grated)
  • Green chillies – 2 (finely chopped)
  • Coriander powder – ½ tsp
  • Red chilly powder – ½ tsp
  • Salt – ¾ tsp or to taste
  • Oil – for frying
Instructions
  1. Grate the corns using a grater. Keep rotating the corn and grate it from all the sides. Extract its pulp completely.
  2. Take corn pulp in a big mixing bowl and add corn flour into it. Mix it really well. Further add coriander powder, ginger paste, chopped green chillies, red chilly powder, salt and chopped green coriander. Stir and mix everything well for 2 minutes. If the batter turns out very thick then add 1-2 tbsp of water in it. Batter is now ready.
  3. Heat enough oil in a wok to deep fry the pakodas. When oil is sufficiently hot then drop a spoonful of batter into it. Place 6-7 or as many pakodas as possible into the wok.
  4. Once the pakodas get fried from beneath, flip their sides. Fry the pakodas until they become golden brown and crispy. Pakodas are now fried aptly.
  5. Lift the fried pakodas with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas until the batter is utilized completely. Corn pakodas are now ready to serve.
  6. Serve these crispy and mouth-drooling corn pakodas steaming hot along with hot cup of tea or coffee, green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

 

Makki ke khasta pakore – Veg Cornmeal Pakora – Crispy corn pakoda

Makki ke khasta pakore – Veg Cornmeal Pakora – Crispy corn pakoda

Yummy Veg cornmeal pakoras are so tempting that you won’t be able to resist them for sure. You can make these crisp cornmeal pakoras for small gathering or tea parties. Serve it with a steaming hot cup of tea or coffee in winter evenings and delish it.

Here is a quick and easy recipe to make Veg cornmeal fritters you can never miss out. Crispy and super delicious Cornmeal mix veg pakoras can be made anytime. You can serve these delectable crispy fritters with spicy coriander chutney, tomato ketchup or any other dip.

Direction:

Getting ready :

Take 100 grams cauliflower florets, washed thoroughly. Then chop the florets finely.Finely peel and chop the potato as well.  Also have 1 (100 grams) brinjal and chop it finely.

veg cornmeal pakora Making :
Strain 1.5 cups (225 grams) of maize flour in a mixing bowl.Then add water in small portions and prepare a batter with thick and dense consistency. Stir it well until the lumps dissolve completely. The dense batter is ready.

veg cornmeal pakora

Add the chopped veggies to the batter. Then add 3 to 4 finely chopped green chilies, 1 inch ginger piece grated, ¼ tsp red chilly powder, 1.5 tsp salt or to taste, 1 tsp coriander powder and 2 to 3 tbsp finely chopped green coriander. Mix all the ingredients well. Mixture for the pakoras is ready. 1.25 cups of water is used for making the batter.

veg cornmeal pakora

Put oil in a pan to flame and heat it sufficiently. Take some mixture on a spoon and drop it in the wok. You can place as many pakoras as possible in the wok at once. Now deep fry the pakoras until golden brown. Flip the sides when the pakoras get brown from beneath. Then fry until they get brown from the other side as well.

veg cornmeal pakora

Pakoras have now turned golden brown in color from all sides, drain them out on a plate. Tilt the ladle on the side of the wok so that excess oil drains back to the wok.Drain out the pakoras on a plate. Likewise fry all the pakoras. Make sure you always stir the mixture well prior frying the pakoras as water from the maize flour settles at the bottom. Once the pakoras are fried, turn off the flame.

veg cornmeal pakoraServing:

Crispy and super delicious Cornmeal mix veg pakoras are ready.You can serve these delectable pakoras with spicy coriander chutney or sweet chutney or tomato ketchup.

Suggestion:

  • You can use any vegetable as per your preference and taste to make the pakoras. You can use chopped spinach, cabbage or any other available in your home.
  • While making the batter, make sure that the batter is thick and not thin in consistency.
  • While frying the pakoras, make sure that the oil is sufficiently hot and the flame is also kept high.
  • Drop the pakoras in wok to deep fry and make sure you don’t over flood the wok.
  • Fry the pakoras on high flame until they get golden brown in color.

Makki ke khasta pakore - Veg Cornmeal Pakora - Crispy corn pakodaveg cornmeal fritters
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Corn flour – 1. 5 cup ( 225 gram )
  • Cauliflower- 100 gms ( floret )
  • Potato- 2 ( 150 gms)
  • Brinjal – 1 ( 100 gms)
  • Green Chili- 3 to 4 ( finely chopped)
  • Ginger Baton- 1 inch ( grated)
  • Red chili powder- ¼ tsp
  • Salt – 1.5 tsp (or to taste )
  • Coriander powder- 1 tsp
  • Green coriander- 2 to 3 tbsp (finely chopped)
  • Oil – to fry
Instructions
  1. Take 100 grams cauliflower florets, washed thoroughly. Then chop the florets finely.
  2. Finely chop the potato as well. Also have 1 (100 grams) brinjal, chop it finely.
  3. Strain 1.5 cups (225 grams) of maize flour in a mixing bowl.Then add water in small portions and prepare a batter with thick and dense consistency. Stir it well until the lumps dissolve completely. The dense batter is ready.
  4. Add the chopped veggies to the batter. Then add 3 to 4 finely chopped green chilies, 1 inch ginger piece grated, ¼ tsp red chilly powder, 1.5 tsp salt or to taste, 1 tsp coriander powder and 2 to 3 tbsp finely chopped green coriander. Mix all the ingredients well. Mixture for the pakoras is ready. 1.25 cups of water is used for making the batter.
  5. Put oil in a pan to flame and heat it sufficiently. Take some mixture on a spoon and drop it in the wok. You can place as many pakoras as possible in the wok at once. Now deep fry the pakoras until golden brown. Flip the sides when the pakoras get brown from beneath. Then fry until they get brown from the other side as well.
  6. Pakoras have now turned golden brown in color from all sides, drain them out on a plate. Tilt the ladle on the side of the wok so that excess oil drains back to the wok.Drain out the pakoras on a plate. Likewise fry all the pakoras. Make sure you always stir the mixture well prior frying the pakoras as water from the maize flour settles at the bottom. Once the pakoras are fried, turn off the flame.
  7. Crispy and super delicious Cornmeal mix veg pakoras are ready.You can serve these delectable pakoras with spicy coriander chutney or sweet chutney or tomato ketchup.

 

Red Sauce Pasta Recipe – Easy and Quick Pasta in Red Sauce

Red Sauce Pasta Recipe – Easy and Quick Pasta in Red Sauce

 

Pasta has always been a favorite among kids. Make a steaming hot bowl of Red suce pasta and the kids will come running. You can surprise your friends and family with this amazing recipe. Tomatoes add an extra flavor to the pasta.
Here is a step by step recipe with ictures to make easy and quick pasta in red sauce. Garnish this luscious and tantalizing red sauce pasta with some mozzarella cheese and serve it steaming hot. Enjoy!

Directions

Getting ready:

To boil the pasta, heat a vessel with 5 to 6 cups of water, 2 tsp of oil and 1/2 tsp of salt. As the water starts boiling, add the pasta to it and let them boil until they becomes soft. Keep stirring in-between so that the pasta doesn’t stick to the bottom of the vessel.pasta in red sauce

After 10 minutes, pasta will get cooked aptly. Don’t overcook the pasta. Turn off the flame and transfer them on a sieve placed over a bowl to strain the excess water. Then pour some cold water on them so that they cools down quickly and get separated.pasta in red sauce

 

Place another vessel on flame with enough water to submerge the tomatoes completely. When the water starts boiling, make a thin cross cut on the top of the tomatoes to cut their skin only and drop them in the water. Let them boil until their skin starts separating from them.pasta in red sauce

After 7 to 8 minutes, tomatoes will get cooked aptly. Turn off the flame and transfer them on a plate and let them cool down. When they cools down, peel off their skin.pasta in red sauce

Then remove the stalk from the tomatoes and chop them in big chunks. Put the tomatoes in a mixer jar and grind them into fine paste.pasta in red sauce

Making:

Heat a pan with 1 tbsp of oil in it. When the oil gets heated, add ginger paste and capsicum to it. Slightly cook the capsicum.pasta in red sauce

After sauteing the capsicum, add tomato paste, basil leaves, chilli flakes, crushed black pepper, oregano and salt in it. Mix everything properly and cook for 5 to 6 minutes.pasta in red sauce

5 minutes later, the mixture will become thick. Then add tomato sauce to it and mix thoroughly. Red sauce is ready.pasta in red sauce

Now add pasta in the red sauce and mix properly. Cook it while mixing for 1 to 2 minutes.pasta in red sauce

Red sauce pasta is ready, turn off the flame and transfer it on a plate.pasta in red sauce

Serving:

  1. Garnish this luscious and tantalizing red sauce pasta with some mozzarella cheese and serve it steaming hot. Enjoy!pasta in red sauce

Suggestions:

  • If you wish to make pasta with onion and garlic then add 4 to 5 finely chopped garlic cloves and 1 finely chopped onion in the oil and fry them until they become pink in colour then similarly add the rest of the ingredients and prepare the pasta.
  • You can also use cream for garnishing the pasta. You can use any variety of pasta for making red sauce pasta.

Red Sauce Pasta Recipe - Easy and Quick Pasta in Red Saucepasta in red sauce
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Pasta – 2 cups (160 grams)
  • Tomatoes – 4 (400 grams)
  • Tomato sauce - ¼ cup
  • Oil – 2 to 3 tbsp
  • Capsicum – 1 (finely chopped)
  • Basil leaves – 8 to 10
  • Ginger – 1 tsp (paste)
  • Black pepper - ¼ tsp (freshly crushed)
  • Chilli flakes - ¼ tsp
  • Oregano - ½ tsp
  • Salt – 1.5 tsp or to taste
  • Mozzarella cheese – for garnishing
Instructions
  1. To boil the pasta, heat a vessel with 5 to 6 cups of water, 2 tsp of oil and ½ tsp of salt. As the water starts boiling, add the pasta to it and let them boil until they becomes soft. Keep stirring in-between so that the pasta doesn't stick to the bottom of the vessel.
  2. After 10 minutes, pasta will get cooked aptly. Don't overcook the pasta. Turn off the flame and transfer them on a sieve placed over a bowl to strain the excess water. Then pour some cold water on them so that they cools down quickly and get separated.
  3. Place another vessel on flame with enough water to submerge the tomatoes completely. When the water starts boiling, make a thin cross cut on the top of the tomatoes to cut their skin only and drop them in the water. Let them boil until their skin starts separating from them.
  4. After 7 to 8 minutes, tomatoes will get cooked aptly. Turn off the flame and transfer them on a plate and let them cool down. When they cools down, peel off their skin.
  5. Then remove the stalk from the tomatoes and chop them in big chunks. Put the tomatoes in a mixer jar and grind them into fine paste.
  6. Heat a pan with 1 tbsp of oil in it. When the oil gets heated, add ginger paste and capsicum to it. Slightly cook the capsicum.
  7. After sauteing the capsicum, add tomato paste, basil leaves, chilli flakes, crushed black pepper, oregano and salt in it. Mix everything properly and cook for 5 to 6 minutes.
  8. minutes later, the mixture will become thick. Then add tomato sauce to it and mix thoroughly. Red sauce is ready.
  9. Now add pasta in the red sauce and mix properly. Cook it while mixing for 1 to 2 minutes.
  10. Red sauce pasta is ready, turn off the flame and transfer it on a plate.
  11. Garnish this luscious and tantalizing red sauce pasta with some mozzarella cheese and serve it steaming hot. Enjoy!

 

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori has always been one of the most favorite kachoris of all time. These super scrumptious Green peas stuffed layered kachori make an excellent snack, you can serve it to guests or pack it along while travelling. With flavorful and spiced pea filling, this dish will be a sure shot hit among all.

Here is an easy recipe with step by step pictures to make Green peas stuffed layered kachori as your evening snack. Tempting and mouth watering Layered Green peas Kachoris are ready to tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris makes your tea time more delicious. Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. Enjoy!

Directions:

Getting ready:

Take 4 tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready. Keep refined flour aside in a plate to dust the sheets.

layered pea kachori

Making :

Take 2 cups of refined flour in a big bowl,  add 2 tsp ghee to it , ½  tsp of salt and mix it. Add little quantity of water and knead a soft dough.  We have used more than 1/2 cup of water for the dough. Cover the dough  for 15 to 20 minutes to set.

layered pea kahori

Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , 1/2 tsp cumin seeds, 1/4 tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn. 

layered pea kachori

Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel)..  Add 1/ 2 tsp of dry mango powder, 1/4 tsp red chili powder, 1/4 tsp garam masala and 1/2  tsp salt or to taste and sauté the green peas well with the spices.

layered pea kachori

Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have  cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Saute and mashed green peas are ready for stuffing. Turn off the flame.

layered pea kachori

 Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.

layered pea kachori

Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges.  Spread a thin layer like this over the sheet with hands.

layered pea kachori

Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.

layerred pea kachori

Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it  likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center. 

layered pea kachori

Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.

layered pea kachori

Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.

layered pea kachori

Serving:

Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. 

layered pea kachori

Suggestion:

  • If you don’t have cumin seeds powder you can use coarsely ground cumin seeds.
  • Keep the flame low so as the spices don’t burn while you sauté it.
  • You can use preserved or fresh green peas as desired.
  • Green peas mashed while preparing the stuffing tastes much better than the grinded one.
  • While stuffing the kachoris, make sure you close the edges well to seal the stuffing.
  • Make sure that the oil is heated slightly and the flame is kept low while frying.
  • This much quantity of ingredients is enough to prepare 10 kachoris and took 15 minutes to fry the kachoris at once.

Matar Kachori Khasta Recipe - Green Peas Stuffed Layered Kachori - Matar Ki Kachorilayered pea kachori
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 2 cups ( 250 gms)
  • Plain flour- ¼ cup
  • Ghee- ¼ cup (50 gms)
  • Salt- 1 tsp (or to taste )
  • Frozen Green pea- 1.5 cup
  • Cumin Powder- ½ tsp
  • Asafoetida - 1 pinch
  • Fennel powder- 1 tsp
  • Green chili - 2 to 3 (finely chopped)
  • Ginger Paste- 1 tsp
  • Dry Mango Powder -1/2 tsp
  • Red chili powder- 1/ 4 tsp
Instructions
  1. Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.
  2. Keep refined flour aside in a plate to dust the sheets.
  3. Take 2 cups of refined flour in a big bowl, add 2 tsp ghee to it , ½ tsp of salt and mix it. Add little quantity of water and knead a soft dough. We have used more than ½ cup of water for the dough. Cover the dough for 15 to 20 minutes to set.
  4. Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , ½ tsp cumin seeds, ¼ tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn.
  5. Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel).. Add 1/ 2 tsp of dry mango powder, ¼ tsp red chili powder, ¼ tsp garam masala and ½ tsp salt or to taste and sauté the green peas well with the spices.
  6. Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.
  7. Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.
  8. Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges. Spread a thin layer like this over the sheet with hands.
  9. Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.
  10. Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center.
  11. Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.
  12. Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.
  13. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire.

 

Chilli Potato Recipe – How To Make Chilli Potato – Chilli Aloo

Chilli Potato Recipe – How To Make Chilli Potato – chilli aloo

We all have relished eating Chilli potato. The fusion of indo chinese flavors in this dish makes it a perfect dish to enjoy as a snack or at an evening tea party. It is not only a favorite among kids but adults too. The spicy taste will surely tantalize your taste buds.

Here is an easy recipe with step by step pictures to make yummy Chili Potato you can have anytime. Garnish this lip-smacking and finger-licking chilly potato with some green coriander and serve it steaming hot. Enjoy!

Directions

Getting ready:

Rinse the potatoes thoroughly with water and allow them to dry out completely. Peel them using a peeler and then cut them into long pieces. Keep them in a bowl.

Chilli potato recipe
Take 1 tbsp of corn flour in a bowl and add some water to it. Mix thoroughly until the lumps dissolves completely. Then add some more water in the batter. Corn flour slurry is ready, ¼ cup of water is used to make this slurry.

Chilli potato recipeMaking:
Add corn flour in the potatoes and mix them so that the potatoes gets a single layer coating of the corn flour.

Chilli potato recipe
Heat enough oil in a wok to deep fry the potatoes. When the oil gets heated, drop the potatoes in it and fry them on medium flame until they become golden brown.

Chilli potato recipe
Once the potatoes are fried aptly, transfer them on a sieve placed upon a bowl so that the excess oil gets drained out in the bowl. Fry the remaining potatoes as well.

Chilli potato recipe
Now place a pan on flame and pour 1 tbsp of oil in it. When the oil gets heated, add ginger paste and green chilies to it and saute them for a while. Keep the flame on low and add chilly sauce, tomato sauce, corn flour slurry, soy sauce, salt and sugar in the pan. Mix all the ingredient properly and cook them for 1 minute.

Chilli potato recipe
1 minutes later, sauce will be ready. Add fried potatoes and chilli flakes to the sauce. Mix them nicely. Adjust the chilly according to your taste. Now add green coriander and vinegar to the potatoes and mix thoroughly. Chilly potato is now ready, turn off the flame and transfer it on a plate.

Chilly potato recipeServing:
Garnish this lip-smacking and finger-licking chilly potato with some green coriander and serve it steaming hot. Enjoy!

Chilly potato recipeSuggestion

  • If you want to add onion and garlic then finely chop a medium sized onion and 5 to 6 garlic cloves. Fry them in oil until they become light pink then add ginger paste, green chilies and follow the remaining procedure as it is.

Chilli Potato Recipe - How To Make Chilli Potato - Chilli Aloo
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams)
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilies – 2 (finely chopped)
  • Ginger paste – 1 tsp
  • Corn flour – 4 tbsp
  • Tomato sauce – 2 tbsp
  • Soy sauce – 1 tbsp
  • Chilly sauce – 1 tsp
  • Vinegar – 1 tsp
  • Chilly flakes - ½ tsp
  • Salt - ½ tsp or to taste
  • Sugar - ½ tsp
  • Oil – to fry potatoes and make chilly potato
Instructions
  1. Rinse the potatoes thoroughly with water and allow them to dry out completely. Peel them using a peeler and then cut them into long pieces. Keep them in a bowl.
  2. Take 1 tbsp of corn flour in a bowl and add some water to it. Mix thoroughly until the lumps dissolves completely. Then add some more water in the batter. Corn flour slurry is ready, ¼ cup of water is used to make this slurry.
  3. Add corn flour in the potatoes and mix them so that the potatoes gets a single layer coating of the corn flour.
  4. Heat enough oil in a wok to deep fry the potatoes. When the oil gets heated, drop the potatoes in it and fry them on medium flame until they become golden brown.
  5. Once the potatoes are fried aptly, transfer them on a sieve placed upon a bowl so that the excess oil gets drained out in the bowl. Fry the remaining potatoes as well.
  6. Now place a pan on flame and pour 1 tbsp of oil in it. When the oil gets heated, add ginger paste and green chilies to it and saute them for a while. Keep the flame on low and add chilly sauce, tomato sauce, corn flour slurry, soy sauce, salt and sugar in the pan. Mix all the ingredient properly and cook them for 1 minute.
  7. minutes later, sauce will be ready. Add fried potatoes and chilli flakes to the sauce. Mix them nicely. Adjust the chilly according to your taste. Now add green coriander and vinegar to the potatoes and mix thoroughly. Chilly potato is now ready, turn off the flame and transfer it on a plate.
  8. Garnish this lip-smacking and finger-licking chilly potato with some green coriander and serve it steaming hot. Enjoy!

 

Dabeli recipe, Kutchi dabeli – Kachchhi dabeli – Dabeli Masala Recipes

Dabeli recipe, Kutchi dabeli – Kachchhi dabeli – Dabeli Masala Recipes

Dabeli is an authentic Gujarati street food. This flavorful snack is made of ingredients like potatoes, coriander , toatoes , pomegranate seeds stuffed inside a pav bread. This lip smacking snack Dabeli is a favorite snack for kids as well as adults.

Here is an easy step by step recipe with instructions to make instant Dabeli and bring in the taste of Gujarat at your home. Serve this delectable and mouth-watering dabeli and add more fun to your snack time . Enjoy

Directions

Getting ready:

Heat a pan and put coriander seeds, cumin seeds, cinnamon stick, cloves, black peppercorns and dry red chilly in it. Dry roast the spices for a while then turn off the flame and allow the masala to cool down a bit. Afterward, put them in mixer jar and grind them into coarse powder. Dabeli masala is ready, transfer it to a bowl.

Dabeli masala recipeMaking:

Pour 1 tbsp of butter and 1 tbsp of oil into the hot pan. When they get heated, add asafoetida and cumin seeds to it. As the cumin seeds crackles, add turmeric powder, green chilly and ginger in the pan. Saute the masala for a while then add tomato in the masala. Mix everything really well and cook until the tomato gets mashed completely.

Dabeli masala recipe

Later, crumble the potatoes and add it to the masala along with salt, 1.5 tsp dabeli masala and green coriander. Mix all the ingredients properly and roast them for a minute. Dabeli stuffing is now ready, turn off the flame and transfer it to a bowl.

Dabeli masala recipe

Now take a pav bread and cut it from between so that the other end remains joined. Apply some butter on top and bottom of pav bread, place it on the hot pan and roast it for a while.

Dabeli masala recipeServing:

Open the roasted pav bread and apply sweet chutney on one side and green coriander chutney on another side. Then put a tsp of potato stuffing in the pav bread. You can apply red tomato chutney instead of green coriander chutney.

Dabeli masala recipe

Put some pomegranate into the pav bread followed by sev, masala peanuts and green coriander. Place it on a plate and similarly prepare few more dabeli. Serve this delectable and mouth-watering dabeli.

Dabeli masala recipe

Dabeli recipe, Kutchi dabeli - Kachchhi dabeli - Dabeli Masala Recipes
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Cinnamon stick – 1
  • Cloves – 2
  • Black peppercorns – 4
  • Dry red chilly – 1
  • Potatoes – 3 (boiled & peeled)
  • Tomato – 1 (finely chopped)
  • Green coriander – 1 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Green chilly – 1 (finely chopped)
  • Ginger baton – 1 inch (grated)
  • Salt - ½ tsp or to taste
  • Turmeric powder - ¼ tsp
  • Butter – 1 tbsp
  • Oil – 1 tbsp
  • Pomegranate - ½ cup
  • Green coriander chutney - ½ cup
  • Sev - ½ cup
  • Green coriander - ½ cup (finely chopped)
  • Sweet chutney - ½ cup
  • Sing/masala peanuts - ½ cup
  • Butter – 1 tbsp
  • Pav breads – 6 to 8
Instructions
  1. Heat a pan and put coriander seeds, cumin seeds, cinnamon stick, cloves, black peppercorns and dry red chilly in it. Dry roast the spices for a while then turn off the flame and allow the masala to cool down a bit. Afterward, put them in mixer jar and grind them into coarse powder. Dabeli masala is ready, transfer it to a bowl.
  2. Pour 1 tbsp of butter and 1 tbsp of oil into the hot pan. When they get heated, add asafoetida and cumin seeds to it. As the cumin seeds crackles, add turmeric powder, green chilly and ginger in the pan. Saute the masala for a while then add tomato in the masala. Mix everything really well and cook until the tomato gets mashed completely.
  3. Later, crumble the potatoes and add it to the masala along with salt, 1.5 tsp dabeli masala and green coriander. Mix all the ingredients properly and roast them for a minute. Dabeli stuffing is now ready, turn off the flame and transfer it to a bowl.
  4. Now take a pav bread and cut it from between so that the other end remains joined. Apply some butter on top and bottom of pav bread, place it on the hot pan and roast it for a while.
  5. Open the roasted pav bread and apply sweet chutney on one side and green coriander chutney on another side. Then put a tsp of potato stuffing in the pav bread. You can apply red tomato chutney instead of green coriander chutney.
  6. Put some pomegranate into the pav bread followed by sev, masala peanuts and green coriander. Place it on a plate and similarly prepare few more dabeli. Serve this delectable and mouth-watering dabeli.

 

Veg Chow Mein recipe – vegetable chowmein – Veg Noodles Recipe

Veg Chow Mein recipe – vegetable chowmein – Veg Noodles Recipe

Vegetable chowmein is an all time favorite of kids and youngsters. Prepared from various types of stir fry veggies and boiled noodles, Veg Chowmein is a very delicious and mouth drooling dish. Topped up with your choice of veggies and ingredients, you can make a delightful treat relished by all.

Here is an easy recipe of Veg Chowmein with step by step pictures. Garnish Vegetable chowmein with some chopped spring onions and serve it steaming hot along with chilly sauce and tomato ketchup. Enjoy !

Directions

Making:

Take enough water in a vessel to submerge the noodles well and place it on flame. Add ½ tsp of salt and 2 tsp of oil in the water and cover the vessel so that the water starts boiling quickly.

Vegetable chowmein

As the water starts boiling, put the noodles in the vessel. Cover and cook until the noodles become soft.

Vegetable chowmein

In 10 minutes noodles will get cooked aptly. Transfer the noodles on sieve placed over a bowl. Wash the noodles either under running water or put them in a bowl filled with cold water. Later, strain the noodles through a sieve kept upon a bowl.

Vegetable chowmein

Heat a pan with the remaining oil. Add carrots in the hot oil and saute for a minute. Then add the capsicum and cabbage in the pan and stir fry for 1 minute till the veggies become crunchy.

Vegetable chowmein

Add noodles to the veggies followed by salt, soya sauce, vinegar, chilly sauce and black pepper powder and mix everything thoroughly with the help of two spoons.

Vegetable chowmein

Once everything gets mixed well, turn off the flame and transfer the noodles on a serving plate. Veg chowmein is ready.

Vegetable chowmeinServing:

Serve this lip-smacking and delicious veg chowmein piping hot along with chilly sauce or tomato sauce. You can garnish the noodles with chopped greens of spring onion.

Suggestions

  • To make perfect noodles, add oil in the water and drop the noodles only when the water starts boiling.
  • If you want to add onion to the noodles then finely chop an onion and saute in hot oil until the onion become translucent. Later, prepare noodles in same manner.

Veg Chow Mein recipe - vegetable chowmein - Veg Noodles Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Noodles – 200 grams
  • Cooking oil – 3 to 4 tbsp
  • Cabbage – 1 cup (shredded)
  • Capsicum – 1 (thinly sliced)
  • Carrot – 1 (thinly sliced)
  • Vinegar – 2 tsp
  • Soy sauce – 2 tsp
  • Chilly sauce – 2 tsp
  • Salt – 1 tsp or to taste
  • Black pepper powder - ¼ tsp
Instructions
  1. Take enough water in a vessel to submerge the noodles well and place it on flame. Add ½ tsp of salt and 2 tsp of oil in the water and cover the vessel so that the water starts boiling quickly.
  2. As the water starts boiling, put the noodles in the vessel. Cover and cook until the noodles become soft.
  3. In 10 minutes noodles will get cooked aptly. Transfer the noodles on sieve placed over a bowl. Wash the noodles either under running water or put them in a bowl filled with cold water. Later, strain the noodles through a sieve kept upon a bowl.
  4. Heat a pan with the remaining oil. Add carrots in the hot oil and saute for a minute. Then add the capsicum and cabbage in the pan and stir fry for 1 minute till the veggies become crunchy.
  5. Add noodles to the veggies followed by salt, soya sauce, vinegar, chilly sauce and black pepper powder and mix everything thoroughly with the help of two spoons.
  6. Once everything gets mixed well, turn off the flame and transfer the noodles on a serving plate. Veg chowmein is ready.
  7. Serve this lip-smacking and delicious veg chowmein piping hot along with chilly sauce or tomato sauce. You can garnish the noodles with chopped greens of spring onion.

 

Besan Paneer ka Cheela – Paneer ka Chilla recipe

Besan Paneer ka Cheela – Paneer ka Chilla recipe

Paneer Cheela is a savory and spiced cheela made with chickpea flour, paneer and varoius spices. Besan Paneer cheela is an indian version of a pancake which we all relish eating. It can be eaten as a breakfast or as a snack during evenings. As kids love eating cheela it can also b packed in their lunch box.

To enhance the taste of besan paneer cheelas, serve them with any Indian chutney or dip like green coriander chutney, tomato ketchup or pickle, everyone will like them for sure. So, here sharing another delightful recipe of Besan paneer cheela with you all with this easy to follow recipe with step-by-step pictures. Enjoy!

Directions

Getting ready:

Crumble the paneer in a bowl.

Paneer ka cheelaMaking:

Take chickpea flour in a big mixing bowl and add some water to it. Mix till the batter becomes smooth and lump-free. Then add some more water and mix.

Paneer ka cheela

Add green chilly, green coriander, salt and red chilly powder to the chickpea flour batter and mix thoroughly.

Paneer ka cheela

Now add the paneer to the batter along with some more water and whisk the batter till everything blends nicely. 2.5 cups of water is used to prepare batter of this consistency. Cover and rest the batter for 5 minutes.

Paneer ka cheela

Later, batter will be ready to prepare cheela. Drizzle some oil on a preheated tawa and spread evenly with a spatula. Now pour 2 spoonful of batter over the tawa and spread with a spoon into slightly thick cheela.

Paneer ka cheela

Pour some oil around and upon the cheela and cook on medium flame until its colour changes a bit from top.

Paneer ka cheela

Thereafter, flip the sides and cook the cheela on medium-low flame till brown spots form on another side. Once the cheela gets cooked aptly, take it out on a plate and similarly prepare the rest of the cheela. Besan paneer cheela is ready.

Paneer ka cheelaServing:

Serve these lip-smacking and delightful besan paneer cheela along with curd and green coriander chutney. Pack the cheela for kid’s tiffin with jam or sauce, they will enjoy them for sure!

Besan Paneer ka Cheela - Paneer ka Chilla recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 2 cups
  • Paneer – 300 grams
  • Green coriander – 1 to 2 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Salt – less than 1 tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Oil – ¼ cup
Instructions
  1. Crumble the paneer in a bowl.
  2. Take chickpea flour in a big mixing bowl and add some water to it. Mix till the batter becomes smooth and lump-free. Then add some more water and mix.
  3. Add green chilly, green coriander, salt and red chilly powder to the chickpea flour batter and mix thoroughly.
  4. Now add the paneer to the batter along with some more water and whisk the batter till everything blends nicely. 2.5 cups of water is used to prepare batter of this consistency. Cover and rest the batter for 5 minutes.
  5. Later, batter will be ready to prepare cheela. Drizzle some oil on a preheated tawa and spread evenly with a spatula. Now pour 2 spoonful of batter over the tawa and spread with a spoon into slightly thick cheela.
  6. Pour some oil around and upon the cheela and cook on medium flame until its colour changes a bit from top.
  7. Thereafter, flip the sides and cook the cheela on medium-low flame till brown spots form on another side. Once the cheela gets cooked aptly, take it out on a plate and similarly prepare the rest of the cheela. Besan paneer cheela is ready.
  8. Serve these lip-smacking and delightful besan paneer cheela along with curd and green coriander chutney. Pack the cheela for kid’s tiffin with jam or sauce, they will enjoy them for sure!