20 Flavorful Indian Appetizers for Parties

20 Flavorful Indian Appetizers for Parties

By Sara Taylor

20 Flavorful Indian Appetizers for Parties

By Sara Taylor
•
Updated
•
Recipes

We've all ordered samosas before and wished we could recreate that deliciousness at home. If this is you, I've got the perfect list! 20 Indian appetizers from chaats to deep fried street food. They will prep you to transform your home into a fun little party! These recipes might look hard because of the long list of spices, but most of the time, you will have them in your pantry, and a little love goes a long way!

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1) Samosa

crispy golden samosas with flaky crusts in a wide horizontal shot, piled on a plate with green mint chutney and tamarind sauce on a colorful table, warm natural light, shallow depth of field, landscape orientation

Everyone's favorite grab-and-go snack is the crispy spiced potato pocket.

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crispy golden samosas with flaky crusts in a wide horizontal shot, piled on a plate with green mint chutney and tamarind sauce on a colorful table, warm natural light, shallow depth of field, landscape orientation

Samosa

Triangles of golden fried pastry filled with spiced peas and potatoes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 potatoes boiled and mashed
  • 0.5 cup green peas
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 green chili minced
  • 4 tbsp oil

Method
 

  1. Make a stiff dough with flour, 2 tbsp oil, and water; rest 20 minutes.
  2. Sauté cumin seeds, chili, peas, and spices, then fold in the mashed potatoes.
  3. Roll the dough thin, cut into half-circles, and form cones.
  4. Fill each cone with the potato mixture and seal the edges.
  5. Deep-fry over medium heat until golden and crisp, then drain.

Notes

Fry on medium heat so the crust gets flaky rather than bubbly.

2) Paneer Tikka

charred paneer tikka cubes with grilled peppers and onions on skewers in a wide horizontal shot, arranged on a platter with mint chutney and lemon, warm natural light, shallow depth of field, landscape orientation

Cubes of Paneer that are smoky and charred and taste like they were made in a tandoor.

charred paneer tikka cubes with grilled peppers and onions on skewers in a wide horizontal shot, arranged on a platter with mint chutney and lemon, warm natural light, shallow depth of field, landscape orientation

Paneer Tikka

Cubes of marinated paneer are grilled with onions and peppers until nice and charred.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 14 oz paneer cubed
  • 1 cup plain yogurt
  • 1 tbsp ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1 bell pepper chunked
  • 2 tbsp oil

Method
 

  1. Whisk yogurt with ginger garlic paste, garam masala, and chili powder.
  2. Coat the paneer and peppers and marinate 20 minutes.
  3. Thread paneer and peppers onto skewers.
  4. Grill or broil 12-15 minutes, turning, until charred at the edges.
  5. Serve hot with mint chutney.

Notes

Don't over-marinate paneer or it can turn soft and crumbly.

3) Aloo Tikki

golden crispy aloo tikki potato patties in a wide horizontal shot, served on a plate with swirls of tamarind and mint chutney and a sprinkle of cilantro, warm natural light, shallow depth of field, landscape orientation

Every bite of these potato patties gives you the warmth of comfort food.

golden crispy aloo tikki potato patties in a wide horizontal shot, served on a plate with swirls of tamarind and mint chutney and a sprinkle of cilantro, warm natural light, shallow depth of field, landscape orientation

Aloo Tikki

Pan-fried spiced potato patties with crispy exteriors and soft interiors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 potatoes boiled and mashed
  • 0.25 cup breadcrumbs
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 green chili minced
  • 2 tbsp cilantro chopped
  • 3 tbsp oil

Method
 

  1. Mix mashed potatoes with breadcrumbs, cumin, garam masala, chili, and cilantro.
  2. Shape the mixture into flat round patties.
  3. Heat oil in a skillet over medium heat.
  4. Pan-fry the patties 3-4 minutes per side until golden and crisp.
  5. Serve hot with tamarind and mint chutneys.

Notes

Chilling the patties 10 minutes helps them hold their shape while frying.

4) Onion Bhaji

crispy golden onion bhaji fritters in a wide horizontal shot, piled on a plate lined with paper and served with green chutney, warm natural light, shallow depth of field, landscape orientation

The onion fritters are crunchy and lacy and way too easy to snack on!

crispy golden onion bhaji fritters in a wide horizontal shot, piled on a plate lined with paper and served with green chutney, warm natural light, shallow depth of field, landscape orientation

Onion Bhaji

Chickpea flour batter is used to make crispy onion fritters.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 onions thinly sliced
  • 1 cup chickpea flour
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 0.5 tsp salt
  • 3 cups oil for frying

Method
 

  1. Toss the sliced onions with chickpea flour, turmeric, cumin, chili powder, and salt.
  2. Add just enough water to form a thick, clinging batter.
  3. Heat oil in a deep pan to medium-high.
  4. Drop small clusters of the onion batter into the oil.
  5. Fry until golden and crisp, then drain on paper towels.

Notes

Let the salted onions sit a few minutes so they release moisture for the batter.

5) Chicken Tikka

charred chicken tikka pieces with smoky edges on skewers in a wide horizontal shot, plated with red onion rings and lemon wedges, warm natural light, shallow depth of field, landscape orientation

Just put the chicken in the marinade and all the work is done!

charred chicken tikka pieces with smoky edges on skewers in a wide horizontal shot, plated with red onion rings and lemon wedges, warm natural light, shallow depth of field, landscape orientation

Chicken Tikka

Yogurt-marinated chicken pieces are grilled until golden and juicy.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cubed
  • 1 cup plain yogurt
  • 1 tbsp ginger garlic paste
  • 1 tsp tandoori masala
  • 1 tsp red chili powder
  • 1 lemon juiced
  • 2 tbsp oil

Method
 

  1. Mix yogurt, ginger garlic paste, tandoori masala, chili powder, and lemon juice.
  2. Coat the chicken and marinate at least 1 hour.
  3. Thread the chicken onto skewers.
  4. Grill or broil 12-15 minutes, turning, until charred and cooked through.
  5. Serve with sliced onions and mint chutney.

Notes

A longer marinade, even overnight, makes the chicken extra tender.

6) Papdi Chaat

papdi chaat with crackers, potato, chickpeas, yogurt drizzle, and chutney swirls in a wide horizontal shot, served on a wide plate sprinkled with spice, bright natural light, shallow depth of field, landscape orientation

An explosion of flavor in the form of street food in a delicious crunchy, sweet and tangy pile.

papdi chaat with crackers, potato, chickpeas, yogurt drizzle, and chutney swirls in a wide horizontal shot, served on a wide plate sprinkled with spice, bright natural light, shallow depth of field, landscape orientation

Papdi Chaat

Crispy papdi crackers set the stage for your satisfying layer of potatoes, chickpeas, yogurt, and chutneys.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 24 papdi crackers
  • 2 potatoes boiled and diced
  • 1 cup chickpeas cooked
  • 1 cup plain yogurt whisked
  • 3 tbsp tamarind chutney
  • 3 tbsp mint chutney
  • 1 tsp chaat masala

Method
 

  1. Arrange the papdi crackers on a serving plate.
  2. Top with diced potato and chickpeas.
  3. Drizzle generously with whisked yogurt.
  4. Add tamarind and mint chutneys over the top.
  5. Finish with a sprinkle of chaat masala and serve immediately.

Notes

Assemble right before serving so the papdi stays crunchy.

7) Dahi Puri

dahi puri shells filled with creamy yogurt, chutney, and crunchy sev in a wide horizontal shot, arranged on a colorful plate sprinkled with spice, bright natural light, shallow depth of field, landscape orientation

Little crispy shells that bursting with cold yogurt and chutney.

dahi puri shells filled with creamy yogurt, chutney, and crunchy sev in a wide horizontal shot, arranged on a colorful plate sprinkled with spice, bright natural light, shallow depth of field, landscape orientation

Dahi Puri

Crisp Puri shells stuffed with potatoes, yogurt, and sweet and tangy chutneys.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 24 puri shells
  • 2 potatoes boiled and diced
  • 1.5 cups plain yogurt whisked
  • 3 tbsp tamarind chutney
  • 3 tbsp mint chutney
  • 0.25 cup sev
  • 1 tsp chaat masala

Method
 

  1. Gently crack a small hole in the top of each crisp puri shell.
  2. Fill each with diced potato.
  3. Spoon whisked yogurt into each shell.
  4. Add a drizzle of tamarind and mint chutney.
  5. Top with sev and chaat masala, then serve at once.

Notes

Keep the shells sealed until serving so they don't soften.

8) Vada Pav

vada pav potato slider in a soft bun with chutney in a wide horizontal shot, served on a plate with fried green chilies on a casual table, warm natural light, shallow depth of field, landscape orientation

Mumbai's sought after spicy potato slider, messy, and absolutely worth it!

vada pav potato slider in a soft bun with chutney in a wide horizontal shot, served on a plate with fried green chilies on a casual table, warm natural light, shallow depth of field, landscape orientation

Vada Pav

A soft bun with chutney and a spicy potato fritter.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 potatoes boiled and mashed
  • 1 cup chickpea flour
  • 1 tsp mustard seeds
  • 1 green chili minced
  • 4 pav buns
  • 3 tbsp garlic chutney
  • 3 cups oil for frying

Method
 

  1. Mix the mashed potato with mustard seeds, chili, and a pinch of salt, then shape into balls.
  2. Make a batter from chickpea flour and water.
  3. Dip the potato balls in batter and deep-fry until golden.
  4. Slice the pav buns and spread with garlic chutney.
  5. Tuck a hot vada into each bun and serve.

Notes

Toast the buns with a little butter for the best texture.

9) Pani Puri

pani puri crisp shells alongside a bowl of green spiced water and potato filling in a wide horizontal shot, arranged on a metal thali platter, bright natural light, shallow depth of field, landscape orientation

You fill, dunk, and pop the interactive party snack in one go!

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pani puri crisp shells alongside a bowl of green spiced water and potato filling in a wide horizontal shot, arranged on a metal thali platter, bright natural light, shallow depth of field, landscape orientation

Pani Puri

Empty crunchy puris stuffed with spiced potato and flavored water.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 24 puri shells
  • 2 potatoes boiled and diced
  • 0.5 cup chickpeas cooked
  • 3 cups mint coriander water
  • 2 tbsp tamarind chutney
  • 1 tsp chaat masala
  • 1 tsp roasted cumin powder

Method
 

  1. Stir chaat masala and cumin into the mint coriander water and chill.
  2. Mix the diced potato and chickpeas for the filling.
  3. Crack a small hole in the top of each puri.
  4. Spoon a little potato filling and tamarind chutney into each.
  5. Fill with the flavored water just before eating and pop the whole thing in.

Notes

Set out bowls of filling and water so guests can assemble their own.

10) Bhindi Fry

crispy bhindi fry okra with spices and onions in a wide horizontal shot, served in a copper bowl on a rustic table, warm natural light, shallow depth of field, landscape orientation

Crispy, spicy okra that convinces even the biggest okra skeptics at the table.

crispy bhindi fry okra with spices and onions in a wide horizontal shot, served in a copper bowl on a rustic table, warm natural light, shallow depth of field, landscape orientation

Bhindi Fry

Sliced okra pan-fried with spices until it is crispy and golden brown.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb okra sliced
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 onion sliced
  • 3 tbsp oil

Method
 

  1. Heat oil and crackle the cumin seeds.
  2. Add the okra and stir-fry over medium-high heat to keep it from getting slimy.
  3. Add the onion and cook until softened.
  4. Stir in turmeric, chili powder, and coriander powder.
  5. Cook uncovered until the okra is crisp and golden, about 12 minutes.

Notes

Make sure the okra is fully dry before slicing to avoid sliminess.

11) Kachori

golden flaky kachori pastries in a wide horizontal shot, piled on a plate with tamarind chutney on a wooden board, warm natural light, shallow depth of field, landscape orientation

When you take a bite, hear the crackle of the flaky, fried pastry filled with spiced lentils.

golden flaky kachori pastries in a wide horizontal shot, piled on a plate with tamarind chutney on a wooden board, warm natural light, shallow depth of field, landscape orientation

Kachori

Spiced lentils stuffed in a deep-fried pastry ball.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.75 cup yellow moong dal soaked
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 4 tbsp oil
  • 3 cups oil for frying

Method
 

  1. Make a soft dough with flour, 4 tbsp oil, and water; rest 20 minutes.
  2. Coarsely grind the soaked dal and sauté with fennel, coriander, and garam masala.
  3. Roll small dough rounds and fill each with the spiced dal mixture.
  4. Seal and gently flatten into discs.
  5. Deep-fry on low heat until golden and crisp throughout.

Notes

Frying on low heat is key so the inside cooks before the outside burns.

12) Methi Malai Murg

creamy methi malai murg chicken in a pale green sauce in a wide horizontal shot, served in a brass bowl with naan on the side, warm natural light, shallow depth of field, landscape orientation

Rich but party-friendly creamy and fragrant chicken with fenugreek.

creamy methi malai murg chicken in a pale green sauce in a wide horizontal shot, served in a brass bowl with naan on the side, warm natural light, shallow depth of field, landscape orientation

Methi Malai Murg

Tender chicken braised in a fenugreek and cashew cream sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken cubed
  • 2 tbsp dried fenugreek leaves
  • 0.5 cup heavy cream
  • 0.25 cup cashews ground
  • 1 onion pureed
  • 1 tbsp ginger garlic paste
  • 2 tbsp oil

Method
 

  1. Heat oil and sauté the onion puree and ginger garlic paste until golden.
  2. Add the chicken and cook until lightly browned.
  3. Stir in the ground cashews and a splash of water and simmer.
  4. Add cream and crushed fenugreek leaves and simmer until the chicken is tender.
  5. Serve hot with naan or as a rich appetizer bite.

Notes

Crush the fenugreek between your palms to release its aroma.

13) Aloo Chaat

aloo chaat crispy potato cubes tossed with spices and chutney in a wide horizontal shot, served in a bowl topped with cilantro on a colorful table, warm natural light, shallow depth of field, landscape orientation

Crispy fried potato cubes tossed in tangy spices for instant snack joy.

aloo chaat crispy potato cubes tossed with spices and chutney in a wide horizontal shot, served in a bowl topped with cilantro on a colorful table, warm natural light, shallow depth of field, landscape orientation

Aloo Chaat

Potato cubes that have been fried and are crispy, are thrown with chutney and chaat spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 potatoes cubed
  • 1 tsp chaat masala
  • 1 tsp red chili powder
  • 2 tbsp tamarind chutney
  • 1 tbsp lemon juice
  • 2 tbsp cilantro chopped
  • 3 tbsp oil

Method
 

  1. Fry or roast the potato cubes until crispy and golden.
  2. Transfer to a bowl while still hot.
  3. Toss with chaat masala, chili powder, and lemon juice.
  4. Drizzle with tamarind chutney.
  5. Garnish with cilantro and serve right away.

Notes

Toss while the potatoes are hot so the spices stick well.

14) Gobhi 65

spicy red gobhi 65 crispy cauliflower with curry leaves in a wide horizontal shot, served on a plate with lemon and onion rings, warm natural light, shallow depth of field, landscape orientation

Spicy and crispy cauliflower bites that have a serious crunch and a lot of kick.

spicy red gobhi 65 crispy cauliflower with curry leaves in a wide horizontal shot, served on a plate with lemon and onion rings, warm natural light, shallow depth of field, landscape orientation

Gobhi 65

Cauliflower florets fried until crispy, then mixed with a spicy sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cauliflower cut into florets
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tbsp red chili paste
  • 1 tbsp ginger garlic paste
  • 8 curry leaves
  • 3 cups oil for frying

Method
 

  1. Make a batter from cornstarch, flour, and water.
  2. Coat the cauliflower florets and deep-fry until crisp, then drain.
  3. In a separate pan, sauté ginger garlic paste, chili paste, and curry leaves.
  4. Toss the fried cauliflower in the spicy sauce.
  5. Serve hot with lemon wedges.

Notes

Double-fry the florets for an extra-crunchy coating.

15) Fish Amritsari

golden crispy fish amritsari fritters in a wide horizontal shot, served on a plate with onion rings, lemon wedges, and green chutney, warm natural light, shallow depth of field, landscape orientation

Crunchy, golden, and spiced fish fritters right from the Punjab street stalls.

golden crispy fish amritsari fritters in a wide horizontal shot, served on a plate with onion rings, lemon wedges, and green chutney, warm natural light, shallow depth of field, landscape orientation

Fish Amritsari

Amritsari spices and batter coated fried fish chunks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb white fish cubed
  • 0.75 cup chickpea flour
  • 1 tbsp ginger garlic paste
  • 1 tsp carom seeds
  • 1 tsp red chili powder
  • 1 lemon juiced
  • 3 cups oil for frying

Method
 

  1. Marinate the fish in ginger garlic paste, chili powder, carom seeds, and lemon juice for 20 minutes.
  2. Add chickpea flour and a little water to form a thick coating batter.
  3. Heat oil in a deep pan to medium-high.
  4. Fry the fish pieces until golden and crisp.
  5. Drain and serve hot with chaat masala and lemon.

Notes

Carom seeds give this its signature Amritsari flavor, don't skip them.

16) Shrimp Pakora

crispy golden shrimp pakora fritters in a wide horizontal shot, piled on a plate with mint chutney and lemon wedges, warm natural light, shallow depth of field, landscape orientation

Crunchy spiced shrimp fritters disappear the instant they land on the table.

crispy golden shrimp pakora fritters in a wide horizontal shot, piled on a plate with mint chutney and lemon wedges, warm natural light, shallow depth of field, landscape orientation

Shrimp Pakora

Shrimp coated in chickpea batter with spices, and then fried crispy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled
  • 1 cup chickpea flour
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tbsp ginger garlic paste
  • 3 cups oil for frying

Method
 

  1. Mix chickpea flour, turmeric, chili powder, cumin, and ginger garlic paste with water into a batter.
  2. Pat the shrimp dry and dip each into the batter.
  3. Heat oil in a deep pan to medium-high.
  4. Fry the shrimp until golden and crisp, about 3 minutes.
  5. Drain and serve hot with mint chutney.

Notes

Keep the batter thick so it clings to the shrimp.

17) Keema Samosa

golden crispy keema samosas in a wide horizontal shot, arranged on a plate with sliced onions and mint chutney, warm natural light, shallow depth of field, landscape orientation

This is a meaty version of the classic with spiced minced lamb.

golden crispy keema samosas in a wide horizontal shot, arranged on a plate with sliced onions and mint chutney, warm natural light, shallow depth of field, landscape orientation

Keema Samosa

Triangular pastries that are crispy and filled with seasoned ground meat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 lb ground lamb
  • 1 onion finely chopped
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 green chili minced
  • 3 cups oil for frying

Method
 

  1. Make a stiff dough with flour, 2 tbsp oil, and water; rest 20 minutes.
  2. Brown the lamb with onion, chili, garam masala, and cumin until cooked and dry.
  3. Roll the dough thin, cut into half-circles, and form cones.
  4. Fill each cone with the keema mixture and seal.
  5. Deep-fry over medium heat until golden and crisp.

Notes

Cook the keema until completely dry so the samosas don't get soggy.

18) Mirchi Bajji

golden mirchi bajji battered fried chilies in a wide horizontal shot, served on a plate with onion slices and chutney, warm natural light, shallow depth of field, landscape orientation

Jumbo, mild chiles are deep-fried in a spiced batter to give a tremendously crunchy texture.

golden mirchi bajji battered fried chilies in a wide horizontal shot, served on a plate with onion slices and chutney, warm natural light, shallow depth of field, landscape orientation

Mirchi Bajji

Mild chilies that have been stuffed and then fried in a spiced chickpea batter.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 large mild chilies
  • 1 cup chickpea flour
  • 1 tsp carom seeds
  • 1 tsp red chili powder
  • 0.5 tsp baking soda
  • 1 tbsp tamarind paste
  • 3 cups oil for frying

Method
 

  1. Slit the chilies lengthwise and remove the seeds.
  2. Mix a small filling of tamarind paste and a pinch of spices and stuff the chilies.
  3. Make a batter from chickpea flour, carom seeds, chili powder, baking soda, and water.
  4. Dip each chili in the batter to coat fully.
  5. Deep-fry until golden and crisp, then drain.

Notes

Use mild banana peppers if you want less heat for the crowd.

19) Chilli Paneer

chilli paneer cubes glistening in a dark glossy sauce with peppers and green onion in a wide horizontal shot, served in a bowl on a dark table, warm natural light, shallow depth of field, landscape orientation

Indo-Chinese paneer is deliciously saucy, sweet, and spicy! It is super addictive!

chilli paneer cubes glistening in a dark glossy sauce with peppers and green onion in a wide horizontal shot, served in a bowl on a dark table, warm natural light, shallow depth of field, landscape orientation

Chilli Paneer

Sticky sweet and spicy Indo-Chinese sauce with crispy paneer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 14 oz paneer cubed
  • 0.25 cup cornstarch
  • 3 tbsp soy sauce
  • 2 tbsp chili sauce
  • 1 bell pepper chunked
  • 3 green onions sliced
  • 3 tbsp oil

Method
 

  1. Toss the paneer cubes in cornstarch and pan-fry until golden, then set aside.
  2. Stir-fry the bell pepper and green onions over high heat.
  3. Add soy sauce and chili sauce and bring to a simmer.
  4. Toss the fried paneer in the sauce until coated.
  5. Garnish with extra green onion and serve hot.

Notes

Keep the heat high so the veggies stay crisp and the sauce gets glossy.

20) Dhokla

soft yellow dhokla squares topped with mustard seeds and curry leaves in a wide horizontal shot, arranged on a plate with green chutney, bright natural light, shallow depth of field, landscape orientation

A nice change of pace from all the fried bites is the light, spongy and steamed.

soft yellow dhokla squares topped with mustard seeds and curry leaves in a wide horizontal shot, arranged on a plate with green chutney, bright natural light, shallow depth of field, landscape orientation

Dhokla

Steamed chickpea cakes with a tempered topping that are soft and spongy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups chickpea flour
  • 1 tbsp lemon juice
  • 1 tsp ginger paste
  • 1 tsp eno fruit salt
  • 1 tsp mustard seeds
  • 8 curry leaves
  • 2 tbsp oil

Method
 

  1. Whisk chickpea flour with water, lemon juice, and ginger paste into a smooth batter.
  2. Stir in the eno fruit salt just before steaming and pour into a greased pan.
  3. Steam 15-18 minutes until set and spongy, then cool and cut into squares.
  4. Heat oil and crackle mustard seeds and curry leaves.
  5. Pour the tempering over the dhokla and serve.

Notes

Add the eno right before steaming so the batter stays fluffy.
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