Are you looking for some mouth-watering, tongue-tingling, and finger-licking good appetizers to spice up your next gathering? Look no further! Indian cuisine has a plethora of delectable dishes that can satisfy any appetite. In this article, we’ll explore 20 spicy Indian appetizer recipes that are perfect for every occasion – whether it’s a party, a celebration, or just a casual get-together with friends and family.<\/p>\n
From classic street food to innovative twists on traditional dishes, these recipes will take you on a culinary journey through the flavors of India. With a range of options to suit every taste bud, from paneer tikka to vegetable pakora, we’ve got you covered. So, grab your apron, put on your favorite Indian music playlist, and let’s get started!<\/p>\n
\nA classic Indian appetizer, Paneer Tikka is a flavorful and addictive snack that’s perfect for any occasion. Marinated in a mixture of spices, yogurt, and lemon juice, the paneer (Indian cheese) is grilled to perfection and served with a refreshing mint chutney.<\/p>\n
Ingredients:<\/strong><\/p>\n – 250g paneer cubes Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, and cayenne pepper. Mint Chutney:<\/strong><\/p>\n – 1 cup fresh mint leaves Combine all ingredients in a blender or food processor. Blend until smooth. Serve chilled.<\/p>\n Cooking Time:<\/strong> 10-12 minutes (including marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n For the samosas:<\/p>\n – 2 cups all-purpose flour For the filling:<\/p>\n – 1 cup cooked potatoes, mashed For the tamarind sauce:<\/p>\n – 1 cup tamarind paste Instructions:<\/strong><\/p>\n 1. Preheat oil in a deep frying pan for frying samosas. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large potatoes, boiled, peeled, and mashed Instructions:<\/strong><\/p>\n 1. Mix mashed potatoes with gram flour, breadcrumbs, onion, garlic, and ginger paste. Cooking Time:<\/strong> About 15-20 minutes (including frying time).<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Marinate the chicken pieces in a mixture of ginger paste, garlic paste, red chili powder, garam masala powder, salt, and black pepper for at least 30 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For Vegetable Pakora:<\/p>\n – 1 cup mixed vegetables (cauliflower, carrots, potatoes, onions) For Coriander Dip:<\/p>\n – 1\/2 cup coriander leaves (cilantro) Instructions:<\/strong><\/p>\n 1. Heat oil in a deep frying pan over medium heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> For Coconut Chutney: Instructions:<\/strong><\/p>\n 1. Soak the mung beans overnight and grind them into a smooth paste. Cooking Time:<\/strong> 20-25 minutes (including soaking time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup sev (fried gram flour crackers) Instructions:<\/strong><\/p>\n 1. Mix the mixed vegetables, tamarind chutney, lemon juice, salt, and cumin powder together. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large ripe bananas, mashed Instructions:<\/strong><\/p>\n 1. In a bowl, combine mashed bananas, flour, baking powder, and salt. Mix well. Cooking Time:<\/strong> About 15-20 minutes (depending on the number of fritters you make)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup mixed mushrooms (button, cremini, shiitake), cleaned and stemmed Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 16-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup frozen corn kernels, thawed Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together cumin, smoked paprika (if using), and hot sauce. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower, broken into florets Instructions:<\/strong><\/p>\n 1. In a bowl, mix together flour, cornstarch, salt, and pepper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Mix flour, salt, and baking powder. Gradually add water to form a dough. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breasts Spicy Glaze:<\/strong><\/p>\n – 1\/2 cup honey Instructions:<\/strong><\/p>\n 1. In a bowl, mix together panko breadcrumbs, cornstarch, paprika, garlic powder, and cayenne pepper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the Dal Kachori:<\/p>\n – 2 cups whole wheat flour For the Green Chutney:<\/p>\n – 2 cups fresh cilantro leaves Instructions:<\/strong><\/p>\n 1. Mix flours, baking powder, and salt. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large onion, finely chopped Instructions:<\/strong><\/p>\n 1. In a bowl, mix together onion, besan, baking powder, salt, and cumin seeds. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> About 15-20 minutes for frying and preparing the dip.<\/p>\n Ingredients:<\/strong><\/p>\n – 10-12 papads Instructions:<\/strong><\/p>\n 1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 250 gm paneer, cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 250g prawns (shelled and deveined) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to spice up your gatherings with these 20 mouthwatering Indian appetizer recipes! From classic favorites like Paneer Tikka with Mint Chutney and Samosa with Tamarind Sauce, to innovative twists like Cheeese Garlic Naan Bites and Tandoori Mushroom Skewers. Explore the flavors of India with Chicken 65 with Curry Leaves, Vegetable Pakora with Coriander Dip, and many more. Whether you’re hosting a party or just want to elevate your snack game, this collection has something for every occasion. So go ahead, fire up the spices, and get ready to delight your taste buds!<\/p>\n","protected":false},"excerpt":{"rendered":" Are you looking for some mouth-watering, tongue-tingling, and finger-licking good appetizers to spice up your next gathering? Look no further! Indian cuisine has a plethora of delectable dishes that can satisfy any appetite. 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\n– 1\/2 cup plain yogurt
\n– 1 tablespoon lemon juice
\n– 1 teaspoon garam masala powder
\n– 1\/2 teaspoon cumin powder
\n– 1\/4 teaspoon cayenne pepper
\n– Salt, to taste
\n– Vegetable oil, for grilling
\n– Mint chutney (recipe below)<\/p>\n
\n2. Add the paneer cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
\n3. Preheat a non-stick skillet or grill pan over medium heat. Remove the paneer from the marinade, letting any excess liquid drip off.
\n4. Grill the paneer for 2-3 minutes per side, until golden brown and slightly charred.<\/p>\n
\n– 1\/2 cup plain yogurt
\n– 1 tablespoon lemon juice
\n– Salt, to taste<\/p>\nSamosa with Tamarind Sauce<\/h2>\n
\nExperience the perfect blend of crispy, savory pastry and tangy, sweet tamarind sauce with this easy-to-make Samosa recipe.<\/p>\n
\n– 1 teaspoon salt
\n– 1\/4 cup ghee or vegetable oil
\n– Water, as needed
\n– Filling ingredients (see below)<\/p>\n
\n– 1 cup cooked peas and carrots
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin powder
\n– Salt, to taste<\/p>\n
\n– 1\/2 cup water
\n– 1 tablespoon sugar
\n– 1\/4 teaspoon salt<\/p>\n
\n2. Mix flour, salt, and ghee to make the dough.
\n3. Divide dough into small balls and flatten slightly.
\n4. Place a spoonful of filling in the center and fold into triangles.
\n5. Fry samosas until golden brown (5-7 minutes).
\n6. Prepare tamarind sauce by mixing all ingredients and simmering for 10 minutes.
\n7. Serve hot samosas with warm tamarind sauce.<\/p>\nAloo Tikki with Yogurt Drizzle<\/h2>\n
\nThis classic North Indian street food is a flavorful and satisfying snack that’s perfect for any time of day. Crispy potato patties, savory spices, and a cool yogurt drizzle come together to create a delightful treat.<\/p>\n
\n– 1\/4 cup gram flour (chickpea flour)
\n– 1\/4 cup breadcrumbs
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ginger paste
\n– Salt, to taste
\n– Vegetable oil, for frying
\n– Yogurt drizzle: 1 cup plain yogurt, 1 tablespoon lemon juice, 1\/2 teaspoon cumin powder<\/p>\n
\n2. Divide mixture into 6-8 portions and shape each into a patty.
\n3. Fry patties in hot oil until golden brown (about 4 minutes per side).
\n4. Drain excess oil on paper towels.
\n5. Mix yogurt drizzle ingredients and adjust to taste.
\n6. Serve Aloo Tikki with Yogurt Drizzle immediately, garnished with chopped cilantro if desired.<\/p>\nChicken 65 with Curry Leaves<\/h2>\n
\nChicken 65 is a popular Indian street food dish that combines crispy fried chicken with a flavorful spice blend and aromatic curry leaves. This recipe adds an extra layer of complexity and depth to the classic version.<\/p>\n
\n– 1\/2 teaspoon ginger paste
\n– 1\/4 teaspoon garlic paste
\n– 1\/2 teaspoon red chili powder
\n– 1\/2 teaspoon garam masala powder
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 tablespoons lemon juice
\n– 1\/4 cup all-purpose flour
\n– Vegetable oil for frying
\n– 10-12 curry leaves, chopped
\n– Chopped cilantro for garnish (optional)<\/p>\n
\n2. Heat oil in a deep frying pan and fry the marinated chicken until golden brown.
\n3. Remove the fried chicken from the oil and set aside.
\n4. In a small pan, heat some oil and saut\u00e9 the chopped curry leaves until crispy and fragrant.
\n5. Combine the fried chicken with the curry leaves and serve hot, garnished with cilantro if desired.<\/p>\nVegetable Pakora with Coriander Dip<\/h2>\n
\nExperience the flavors of India with this simple and delicious recipe that combines crispy vegetable fritters with a refreshing coriander dip. Perfect for snacking or as an appetizer, Vegetable Pakora is a crowd-pleaser.<\/p>\n
\n– 1\/2 cup chickpea flour
\n– 1\/4 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon cumin seeds
\n– 1\/4 cup water
\n– Vegetable oil for frying<\/p>\n
\n– 1\/2 cup plain yogurt
\n– 1 tablespoon lemon juice
\n– Salt, to taste
\n– 1\/4 teaspoon cumin powder<\/p>\n
\n2. Mix vegetables with chickpea flour, baking powder, salt, and cumin seeds.
\n3. Add water and mix until a thick batter forms.
\n4. Drop spoonfuls of the batter into the hot oil and fry until golden brown (3-4 minutes).
\n5. Drain and serve hot with Coriander Dip.<\/p>\nMasala Vada with Coconut Chutney<\/h2>\n
\nExperience the flavors of India with this delightful snack recipe that combines crispy, flavorful vadas (fried doughnuts) with a creamy and tangy coconut chutney.<\/p>\n
\nFor Masala Vada:
\n– 1 cup split red gram (mung bean)
\n– 1\/2 cup rice flour
\n– 1\/4 teaspoon baking soda
\n– 1\/4 teaspoon salt
\n– Vegetable oil for frying<\/p>\n
\n– 1 cup fresh coconut, grated
\n– 1\/2 cup yogurt
\n– 1\/4 cup green chilies, chopped
\n– 1 tablespoon lemon juice
\n– Salt to taste<\/p>\n
\n2. Mix the ground bean with rice flour, baking soda, and salt.
\n3. Heat oil in a deep frying pan and fry small balls of the mixture until golden brown.
\n4. Drain excess oil on paper towels.
\n5. For the chutney, blend all ingredients together until smooth.
\n6. Serve the Masala Vada warm with Coconut Chutney for dipping.<\/p>\nBombay Bhel Puri with Sev<\/h2>\n
\nBhel puri is a popular Indian street food that originated in the city of Bombay (now Mumbai). This recipe combines crispy fried crackers called sev, mixed vegetables, and tamarind chutney to create a delicious and addictive snack.<\/p>\n
\n– 2 cups mixed vegetables (boiled potatoes, cauliflower, carrots, and peas)
\n– 1\/4 cup tamarind chutney
\n– 2 tablespoons lemon juice
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon cumin powder
\n– 2 tablespoons chopped cilantro
\n– 2 tablespoons puffed rice (murmure)<\/p>\n
\n2. Add the chopped cilantro and puffed rice to the mixture and stir well.
\n3. Serve the bhel puri in a small bowl or cup.
\n4. Garnish with sev and serve immediately.<\/p>\nKerala Banana Fritters<\/h2>\n
\nA classic Kerala sweet treat, these fritters are a delightful combination of ripe bananas, sweetened with jaggery and spices.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 cup grated coconut
\n– 1 tablespoon jaggery powder
\n– Vegetable oil for frying
\n– Powdered sugar for dusting (optional)<\/p>\n
\n2. Add grated coconut and jaggery powder to the banana mixture. Mix until smooth.
\n3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
\n4. Using a spoon, drop small portions of the banana mixture into the hot oil, making sure not to overcrowd.
\n5. Fry for 3-4 minutes on each side, or until golden brown and crispy.
\n6. Remove from oil and place on paper towels to drain excess oil.
\n7. Dust with powdered sugar (if desired) and serve warm.<\/p>\nCheese Garlic Naan Bites<\/h2>\n
\nElevate your snack game with these bite-sized Cheese Garlic Naan Bites! Flaky, cheesy, and utterly addictive, they’re perfect for parties or a quick pick-me-up.<\/p>\n
\n– 1 package of naan bread (6-8 pieces)
\n– 2 tablespoons butter
\n– 1\/4 cup grated cheddar cheese
\n– 1 clove garlic, minced
\n– Salt and pepper to taste
\n– Optional: chopped fresh cilantro for garnish<\/p>\n
\n2. Cut naan bread into small squares or triangles.
\n3. In a small bowl, mix together butter, cheese, and garlic until smooth.
\n4. Place a small spoonful of the cheese mixture onto each naan piece, leaving a small border around edges.
\n5. Fold the naan in half to form a triangle or pocket, pressing edges gently to seal.
\n6. Place Naan Bites on a baking sheet lined with parchment paper.
\n7. Bake for 10-12 minutes, or until golden brown and crispy.
\n8. Remove from oven and sprinkle with salt and pepper to taste.<\/p>\nTandoori Mushroom Skewers<\/h2>\n
\nThese succulent mushroom skewers are marinated in a blend of Indian spices and yogurt, then grilled to perfection. Perfect for a quick snack or as an appetizer for your next dinner party.<\/p>\n
\n– 1\/2 cup plain Greek yogurt
\n– 2 tbsp tandoori masala powder
\n– 1 tsp garam masala powder
\n– 1\/2 tsp cumin powder
\n– 1\/4 tsp cayenne pepper (optional)
\n– Salt, to taste
\n– Vegetable oil, for brushing<\/p>\n
\n2. In a bowl, whisk together yogurt, tandoori masala powder, garam masala powder, cumin powder, and cayenne pepper (if using).
\n3. Add the mushrooms to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n4. Thread the marinated mushrooms onto skewers, leaving a small space between each piece.
\n5. Brush the skewers with vegetable oil and season with salt.
\n6. Grill the skewers for 8-10 minutes per side, or until the mushrooms are tender and slightly charred.<\/p>\nSpicy Corn Chaat with Lime<\/h2>\n
\nA flavorful Indian-inspired snack that combines the sweetness of corn with a spicy kick and a squeeze of freshness from lime juice. This recipe is perfect for a quick afternoon pick-me-up or as a side dish for your next gathering.<\/p>\n
\n– 1\/2 teaspoon ground cumin
\n– 1\/4 teaspoon smoked paprika (optional)
\n– 1-2 teaspoons hot sauce (such as sriracha), depending on desired level of spiciness
\n– Salt, to taste
\n– 2 tablespoons freshly squeezed lime juice
\n– 1\/4 cup chopped fresh cilantro, for garnish
\n– 1 tablespoon vegetable oil<\/p>\n
\n2. Add the corn kernels to the bowl and toss until well coated with the spice mixture.
\n3. Heat the oil in a large skillet over medium-high heat. Add the corn mixture and cook for 5-7 minutes, stirring frequently, until the corn is lightly toasted and fragrant.
\n4. Remove from heat and stir in lime juice. Season with salt to taste.
\n5. Garnish with cilantro and serve immediately.<\/p>\nGobi Manchurian with Schezwan Sauce<\/h2>\n
\nThis popular Indian-Chinese dish is a flavorful fusion of crispy cauliflower florets in a savory Szechwan sauce. A perfect combination for any occasion.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1 teaspoon cornstarch
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 egg, beaten
\n– Vegetable oil, for frying
\n– Szechwan sauce (store-bought or homemade)
\n– Garnishes: chopped green onions and sesame seeds<\/p>\n
\n2. Dip each cauliflower floret in the flour mixture, then the beaten egg, and finally coat with the mixture again.
\n3. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
\n4. Fry the coated cauliflower florets until golden brown, about 3-4 minutes per batch.
\n5. Drain the fried cauliflower on paper towels.
\n6. In a separate pan or wok, heat Szechwan sauce over low-medium heat.
\n7. Add the fried cauliflower to the Szechwan sauce and toss to coat evenly.
\n8. Garnish with chopped green onions and sesame seeds.
\n9. Serve hot and enjoy!<\/p>\nPani Puri with Flavored Water<\/h2>\n
\nExperience the classic Indian street food, Pani Puri, elevated with a refreshing twist – flavored water! This recipe combines the traditional crispy puris (bread) with a flavorful liquid filling and a splash of citrusy goodness.<\/p>\n
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1 tablespoon vegetable oil
\n– Water, for dough
\n– Filling ingredients:
\n\t+ Boiled and mashed potatoes
\n\t+ Onions, finely chopped
\n\t+ Tamarind chutney
\n\t+ Coriander leaves, chopped
\n\t+ Spices (optional)
\n– Flavored water:
\n\t+ 2 cups water
\n\t+ 1 tablespoon lemon juice
\n\t+ 1 tablespoon mint leaves
\n\t+ Ice cubes<\/p>\n
\n2. Knead for 5 minutes, then rest for 30 minutes.
\n3. Divide the dough into small portions and roll out each into a thin circle.
\n4. Fry the puris in hot oil until crispy. Drain on paper towels.
\n5. To make the filling, mix mashed potatoes with chopped onions, tamarind chutney, coriander leaves, and spices (if using).
\n6. To prepare the flavored water, combine water, lemon juice, mint leaves, and ice cubes in a pitcher. Stir well.
\n7. Assemble Pani Puris by filling each puri with the potato mixture and serving with flavored water.<\/p>\nChicken Lollipop with Spicy Glaze<\/h2>\n
\nElevate your snack game with these crispy and spicy chicken lollipops smothered in a sweet and tangy glaze. Perfect for parties or as a quick appetizer.<\/p>\n
\n– 1 cup panko breadcrumbs
\n– 2 tablespoons cornstarch
\n– 1 teaspoon paprika
\n– 1\/2 teaspoon garlic powder
\n– 1\/4 teaspoon cayenne pepper
\n– 1\/4 cup buttermilk
\n– Spicy Glaze (see below)
\n– Vegetable oil for frying<\/p>\n
\n– 1\/4 cup soy sauce
\n– 2 tablespoons hot sauce (such as Frank’s RedHot)
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon grated ginger<\/p>\n
\n2. Dip each chicken piece into the buttermilk, then coat with the breadcrumb mixture.
\n3. Fry the lollipops in vegetable oil until golden brown (about 5-6 minutes).
\n4. In a separate pan, warm the Spicy Glaze over low heat.
\n5. Toss the fried lollipops with the Spicy Glaze and serve.<\/p>\nDal Kachori with Green Chutney<\/h2>\n
\nEnjoy a flavorful and aromatic Dal Kachori paired with a tangy green chutney, perfect for a quick snack or meal.<\/p>\n
\n– 1\/4 cup all-purpose flour
\n– 1\/4 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 cup ghee or oil
\n– 3\/4 cup lukewarm water
\n– Filling of your choice (e.g., moong dal, potato, peas)<\/p>\n
\n– 1 small onion, finely chopped
\n– 2 green chilies, seeded and finely chopped
\n– 1\/2 teaspoon grated ginger
\n– Salt, to taste
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Add ghee or oil and lukewarm water to form a dough.
\n3. Divide into small portions and shape into balls.
\n4. Roll out each ball into a thin circle.
\n5. Place filling in the center and fold into a triangle or half-moon shape.
\n6. Cook on a griddle or tava over medium heat for 1-2 minutes on each side, until golden brown.<\/p>\nOnion Bhaji with Mint Yogurt<\/h2>\n
\nExperience the perfect blend of Indian flavors with this simple and mouthwatering recipe. Crunchy onion bhajis paired with a cooling mint yogurt dip will leave you craving for more.<\/p>\n
\n– 1 cup besan (gram flour)
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon cumin seeds
\n– 1\/4 cup lukewarm water
\n– Vegetable oil for frying
\n– For the mint yogurt:
\n\t+ 1 cup plain yogurt
\n\t+ 1\/4 cup chopped fresh mint leaves
\n\t+ 1 tablespoon lemon juice
\n\t+ Salt, to taste<\/p>\n
\n2. Gradually add lukewarm water and mix until a thick batter forms.
\n3. Heat oil in a deep frying pan over medium heat. Drop small spoonfuls of the batter into the oil and fry until golden brown (about 3-4 minutes).
\n4. Drain bhajis on paper towels. Serve hot with mint yogurt dip, made by mixing all ingredients together.<\/p>\nEggplant Pakoda with Tamarind Dip<\/h2>\n
\nThis classic Indian snack combines crispy fried eggplant slices with a tangy and sweet tamarind dip, perfect for a quick bite or party appetizer.<\/p>\n
\n– 2 medium-sized eggplants, sliced into 1\/4-inch thick rounds
\n– 1 cup all-purpose flour
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 cup lukewarm water
\n– Vegetable oil for frying
\n– For the tamarind dip:
\n\t+ 1 cup tamarind paste
\n\t+ 1 cup water
\n\t+ 2 tablespoons brown sugar
\n\t+ Salt to taste<\/p>\n
\n1. In a bowl, mix together flour, baking powder, and salt.
\n2. Gradually add lukewarm water to form a thick batter.
\n3. Dip each eggplant slice into the batter, then coat with a little more batter if needed.
\n4. Fry in hot oil until golden brown (about 2-3 minutes per side).
\n5. Drain excess oil on paper towels.
\n6. To make the tamarind dip, mix all ingredients together and adjust sweetness to taste.<\/p>\nMasala Papad with Chopped Onions<\/h2>\n
\nMasala papad is a popular Indian snack that pairs perfectly with a cup of chai or as a side dish. This recipe adds an extra layer of flavor by caramelizing onions and mixing them with the papad.<\/p>\n
\n– 1 large onion, thinly sliced
\n– 2 tablespoons vegetable oil
\n– 1 teaspoon cumin seeds
\n– 1\/2 teaspoon coriander powder
\n– Salt, to taste
\n– Chopped cilantro, for garnish (optional)<\/p>\n
\n2. Add the sliced onions and cook until they are caramelized and lightly browned (about 8-10 minutes).
\n3. Meanwhile, warm the papads by wrapping them in a damp cloth and microwaving for 20-30 seconds.
\n4. Assemble the masala papad by placing a warmed papad on a plate, topping with some of the caramelized onions, and sprinkling coriander powder and salt to taste.
\n5. Garnish with chopped cilantro, if desired.<\/p>\nChilli Paneer with Spring Onions<\/h2>\n
\nA popular Indo-Chinese dish, Chilli Paneer is a flavorful and spicy delight that combines tender paneer (Indian cheese) with spring onions. This recipe is a quick and easy way to enjoy this mouthwatering treat.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup mixed bell peppers (any color), sliced
\n– 1 teaspoon chilli flakes
\n– 1 tablespoon soy sauce
\n– 1 tablespoon tomato ketchup
\n– Salt and pepper, to taste
\n– Chopped spring onions, for garnish<\/p>\n
\n2. Add chopped onion and cook until translucent, about 3 minutes.
\n3. Add garlic, bell peppers, and chilli flakes; stir-fry for 2-3 minutes.
\n4. Add paneer cubes and cook until golden brown, about 5 minutes.
\n5. Stir in soy sauce, tomato ketchup, salt, and pepper.
\n6. Serve hot, garnished with chopped spring onions.<\/p>\nPrawns Pepper Fry with Lemon Wedges<\/h2>\n
\nA flavorful and aromatic dish that combines succulent prawns with a spicy pepper sauce, served with a squeeze of fresh lemon juice. This quick and easy recipe is perfect for a weeknight dinner or a weekend brunch.<\/p>\n
\n– 2 medium peppers (any color), sliced
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 teaspoon cumin powder
\n– Salt, to taste
\n– Fresh lemon wedges, for serving<\/p>\n
\n2. Add the onion and cook until softened, about 3 minutes.
\n3. Add the peppers and garlic; cook until the vegetables are tender, about 5 minutes.
\n4. Add the prawns and cumin powder; stir to combine.
\n5. Cook for an additional 2-3 minutes or until the prawns are pink and cooked through.
\n6. Serve hot with lemon wedges on the side.<\/p>\nSummary<\/h2>\n