Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Matar Kachori Recipe | Green Peas Kachori Recipe


Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. The green peas are spiced and then stuffed in a flour based dough, shaped into parcels and deep fried. Matar Kachori is vegan and can be modified to suit a Jain diet.

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matar kachori, green peas stuffed kachori

It may seem strange, but I had never been very fond of kachoris. We probably knew of each other's existence and chose to live separate lives. But Samosa and me, were like best pals. And then BAM! I get married to kachori lover and our lives weren't too separate anymore. When I bought samosas for myself, I bought kachori for him. And slowly, I started enjoying it too. The crispy exterior, the sweet imli ki chutney, the theeki hair chutney, the chopped onions and sometimes, the sev. It made a delicious mouthful, that I couldn't resist. 

Then last year, I tried the stuffed kachori and it was just another level. The plain barely held up to it after that. I had a standard Rajasthani shop in the neighbourhood where I bought kachoris before. Sadly, due to the pandemic, they have now closed. And I had to learn to make these at home to fulfill our cravings.

We have been having all sorts of cravings during the lockdown, that previously, weren't there. Are you going through the same thing?

Over the past few months, I have made these Matar Kachoris, 4-5 times and we have loved it at home. It took me some time to learn the art of deep frying kachoris. This is the most important step as it gives you a crispy exterior shell. Well, even if you do mess up here when you try it for the first time, please know that the stuffing is so delish, that you will barely get any complaints. 

matar kachori, green peas stuffed kachori

What is a Kachori?


Kachori is a deep fried savory snack very popular in the Indian subcontinent, it is a slightly flattened disk made of all purpose flour (maida) that is usually stuffed with spiced lentils (dal) or onions. There are different varieties of kachoris available across North India. In some regions, a soft stuffed puri is also called a kachori and served for breakfast along with curry. 

Matar Kachori is a crispy deep fried kachori that is stuffed with a spiced green pea mash. Since the stuffing of the kachori is a wet filling, a matar kachori will never be as crispy as a plain kachori.

matar kachori, green peas stuffed kachori

How to fry a kachori?


The most important step in achieving the perfect kachori is the frying of the kachori. Fear not, I will share the tips and tricks that I learned over the course of several retries.

To fry kachori, take sufficient oil in a kadhai or a deep pot. Don't skimp on the amount of oil being used.

The temperature of the oil is very important. The oil should not be very hot not too cold. If the oil is very hot, the kachoris will puff up immediately, but they will become soft as soon as they are removed from the oil and cool a little. These will still taste very good, but will just not have the crispy shell that you may be expecting. If the oil is too cold, the kachori will absorb a lot of oil, will not puff up and will end up becoming hard rather than crispy. The perfect temperature to fry a kachori is medium to low. When a kachori is dropped in the oil, oil should bubble around it, but it should rise to the surface slowly. Always test the temperature of the oil with a small ball of dough - if it rises too fast, turn off the heat and allow the oil to cool, if it doesn't bubble, wait for a while. If the oil bubbles, but the dough ball doesn't rise to the surface, you are good to fry the kachori. Maintain the temperature of the oil throughout the cooking process.

The kachoris will puff up slowly as they rise to the surface. If they don't all puff up, don't worry, they will still taste amazing. This could be because the dough has gotten a little dry. Keep the dough covered with a moist cloth throughout.

Serve the kachoris warm-hot with sweet tamarind chutney and spicy mint chutney. However, I'd like to add that these kachoris taste delicious on their own too.

matar kachori, green peas stuffed kachori

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Matar Kachori Recipe


matar kachori, green peas stuffed kachoriMatar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     1 hour
Cook time:     45 minutes
Total time:     1 hour 45 minutes
Yield:                12

Ingredients:


For the dough


2 cups Flour (Maida)
2 Tbsp Semolina (Fine Rava/Sooji)
6 Tbsp Oil
Salt to taste
Water as required

For the stuffing


1 cup boiled Green Peas
1 Tbsp Oil
1 tsp Fennel Seeds (lightly crushed)
0.25 tsp Asafoetida (Hing)
1 tsp Ginger Green Chilli Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Chaat Masala
0.5 tsp Amchur
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
Salt to taste

Others


Oil to fry

Method:


1. To make the dough, take the flour in a large bowl and add in the semolina, salt and oil.
2. Mix in the oil until the flour has a sandy texture.
3. Add water little by little and knead into a smooth dough.
4. When the dough is smooth and soft, cover it with a moist cloth and allow it to rest for 30 mins to 1 hour.
5. While the dough rests, make the stuffing. To make the stuffing, coarsely mash the boiled green peas.
6. Heat oil in a pan and add in the crushed fennel seeds.
7. Add the asafoetida and the ginger-green chilli paste and saute until fragrant. For a Jain version, just add chilli paste.
8. Add in the mashed green peas and all the spice powders and salt and mix well. Keep aside until cooled.
9. After 1 hour, divide the rested dough into 10 or 12 equal pieces.
10. Flatten a dough ball with either your fingers or with a rolling pin to a small disk.
11. Spoon in the stuffing. Do not overstuff.
12. Seal the kachori and place it on a floured surface with the seam side up.
13. Roll out the kachori with either a rolling pin or the heel of your hand.
14. Heat oil for deep frying in a kadhai.
15. The oil should neither be too hot nor too cold. When you drop the kachori in, it should bubble but should slowly rise to the top. Refer to notes above for frying.
16. The kachori will puff as it rises to the top.
17. Fry until the kachoris are browned on both sides.
18. Serve the kachoris hot with sweet tamarind chutney and spicy mint chutney.





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Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe [Video]


Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

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baked chickpea falafel wraps

We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!
But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.

Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture. 

Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.

These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.

baked chickpea falafel wraps


How to freeze baked falafels?

Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks. 

To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.

My Falafel Wrap

 The pictures I have posted is of the falafel wrap I built with the baked falafels. 

The wrap has the following:
- Homemade pita bread
- Hummus
- Pickled onions
- Shredded red cabbage
- Cherry tomatoes
- Coriander leaves
- Crumbled feta cheese

The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire. 

baked chickpea falafel wraps

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe

baked chickpea falafel wrapsBaked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

Recipe Type:  Appetizer
Cuisine:            Middle Eastern
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                14-15 Falafels

Ingredients:


1.5 cups dried Chickpeas (Kabuli Chana | Chhole)
1 large Onion
5-6 Garlic cloves
1 cup Coriander leaves
1 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
6 Tbsp Olive Oil
Salt to taste

Method:


1. Soak the dried chickpeas in water for 8 hours or overnight.
2. In the morning, drain the water completely and add to a blender.
3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels.
4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind.
5. Shape the falafels and place in a single layer on a greased baking sheet.
6. Bake for 25-30 minutes at 180 degree celsius or until done.
7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket.
8. Look at notes above if you are planning to freeze the falafels.





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Batata Vada Recipe | Alugadde Bonda Recipe [Video]


Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

batata vada recipe, alugadde bonda recipe, aloo chop recipe

I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!

It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, masala vada and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.

Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.

Happy Days!!

I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.

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The details...


Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for pav here.

The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps

  • Boil potatoes
  • Make the stuffing
  • Make the batter
  • Dip the stuffing in the batter
  • Deep fry
You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. 

And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed pakodas or you can also use it to make Vegan Omelet, or Tomato Omelet.

Deep fry in hot oil so that the vadas soak up less oil.

Always serve the vadas hot. Always!!

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If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



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Batata Vada Recipe | Alugadde Bonda Recipe


batata vada recipe, alugadde bonda recipe, aloo chop recipeBatata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                12 to 14


Ingredients:



For the potato stuffing:


8-10 boiled Potatoes (750 gms)
2-3 Tbsp Oil
1 tsp Mustard Seeds
2 Green chillies, finely chopped
1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
0.25 tsp Asafoetida or Hing (Optional)
Curry leaves
Salt to taste

For the besan batter for coating:


1 cup Besan (Chickpea flour)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
Salt to taste
0.5 to 0.75 cups of Water

Method:


1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. 
2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.
3. Heat oil in a kadhai and add the mustard seeds.
4. Once they splutter, add the hing (if using) and the curry leaves.
5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.
6. Add the turmeric powder (haldi) and mix well. 
7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.
9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.
10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. 
11. Heat oil for deep frying in a kadhai or deep pan.
12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.
13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. 
14. Once the lower side is cooked and set, gently flip the vadas in the oil.
15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.
16. Once golden brown, remove the vadas to an absorbant paper.
17. Serve the batata vadas while hot with ketchup or chutney.





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Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe [Video]


Batata Kaap Recipe with step by step video instructions. Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. This Potato Semolina Fry is vegan and suits a plant based diet. Gluten free and Jain diet option available.


In a hurry? Jump to Video or Jump to Recipe

potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi

Do you have that one dish, that really simple dish, that you love above all other dishes? That you could alone wipe out an entire plate of, or two? These potato kaap are just that for me. And I'm not partial, I can kinda do that with the brinjal kaap and so many other kaap.

These are my feel good fries. I mean they aren't the healthiest fries out there in the fry world, but they are pan fried and that has to make them at least slightly more healthy, don't you agree?

What are Potato Kaap / Kapa / Fodi / Podi ....


These are really, just delicious bits of heaven. Okay, literally they are just slices of potato and brinjal or eggplant that are tossed in salt, turmeric powder and red chilli powder, dipped in fine semolina or cream of wheat and then pan fried with sufficient oil. These fries are cooked on low to medium heat until the potato or brinjal are soft on the inside aka cooked and the semolina on the outside is crisp (not burnt).

Batata Kaap are a common side to a rice meal in Goa and Maharashtra and in some places along coastal Karnataka. In some regions, they replace the semolina with rice flour, but in Goa, it is mostly rava or semolina. Both versions taste equally good. So if you are looking for a gluten free option, use the rice flour.

Batata or Vangi Kaap are a replacement to fish fry in most Goan households on days when non vegetarian food is avoided, like Mondays. 

potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi


Vegetables you can use


Generally, high starch veggies work best for kaap. Some of the commonly used vegetables for it:

  • Potato
  • Brinjal or Eggplant
  • Sweet Potato
  • Breadfruit
  • Raw Banana
And then there are the uncommon ones like
  • Okra
  • Yam (Requires prior parboiling)
  • Ridge gourd
  • Cauliflower
  • Bitter gourd

Blah blah blah and details....


So... there was a reason I didn't post this earlier, because I thought it was too simple for the blog. I mean there is really no recipe as such, more of guidelines. But then I made this for friends at some time and they kept asking me for the recipe. They would call me up each time they planned to make it and I would be dictating the 3-4 steps to them. I also had the same experience with a few colleagues several years ago. They tried it from my lunch box at work and couldn't get enough of it. So after years of doubting myself, I decided to go ahead and post the recipe, even if it got the least number of views. Just cause I love eating these and I can assure you, once you have eaten one, you really cannot stop eating them. It's almost the Lays ad.

To make these golden beauties, you need nice firm veggies. And you don't have to make a mixed vegetable one, you can make with just one veggie or go wild with the above list and make a mixed plate. Each vegetable is treated differently, be aware. 

You can choose to peel the potatoes or not. I personally love potatoes with their skin and hence decided to keep them on. Slice the potatoes and brinjals into round slices. They shouldn't be very thin. I like to keep the thickness around 3 to 5 millimeters (mm). I recommend using at least 1 medium potato per person. 

One more tip is regarding the oil. Don't skimp on it. Eat fewer if you want, but use enough oil to cook them. They mostly require 1-1.5 tsp per slice. 

Like all fries, they lose their crispness if stored for too long, hence, I recommend making them fresh. However, you can slice in advance and leave the potato and brinjal soaked in room temperature water until you are ready to cook them.

Serve Batata Kaap / Vangi Kaap as an appetizer or as a side with rice and solkadi or dal.

potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe


potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podiBatata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. Potato or eggplant are sliced and then spiced with salt, turmeric powder (haldi) and red chilli powder, coated in fine rava (chiroti rava) or cream of wheat or fine semolina and then pan fried on a tava.

Recipe Type:  Side
Cuisine:            Goan
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Ingredients:


1 medium Potato
1 medium Brinjal (eggplant)
3 Tbsp fine Semolina (chiroti rava)
0.5 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
Salt to taste
Oil to fry

Method:


1. Wash the potato and brinja thoroughly.
2. Peel the potato if desired. Else the skin can be left on.
3. Slice the potato and brinjal to slices of 3 to 5 mm thickness.
4. Add salt, turmeric powder and red chilli powder and mix well until all slices are coated.
5. Take the semolina in a plate.
6. Dip the slices into the semolina until both sides are coated with a thin layer of semolina.
7. Heat a tava and grease it.
8. Place the slices in one layer on the tava and spoon a little oil on each slice.
9. Once one side is cooked, flip the slice and spoon some more oil on it.
10. Cook until the vegetable is soft and the semolina is crispy.
11. Serve immediately as a accompaniment with Dal Rice or Solkadi Rice.





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Paneer Tikka Recipe | How to make Paneer Tikka [Video]


Paneer Tikka Recipe with step by step photo and video instructions. Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney. 

In a hurry? Jump to Video or Jump to Recipe


Paneer Tikka


Sitting on a sea-facing table on a shack and eating Paneer Tikka on a skewer along with a cold drink while listening to the waves crashing against the shore and the sun all orange and ready to set. The ideal setting in my head, something absolutely impossible at the moment. But when I can be transported to my favorite places in my head, hell, why not!

Food does transport you to places, doesn't it? And to me, the setting of a seaside while I eat these hot spicy yet soft paneer tikkas with that zingy green sauce seemed so much more enticing than being cooped up in front of the TV. Oh yeah, that sauce is Z-I-N-G-Y right up to the last Y. And that's a sauce that I use with everything. And while that is not the traditional sauce for Tandoori dishes, it goes perfectly well, as per me.


What is Paneer Tikka?


Paneer Tikka is a very very popular appetizer, entree, starter from North India. Big pieces of soft paneer are marinated in hung curd (yogurt), besan (chickpea flour), and a lot of different spices along with some quick cooking veggies like capsicum, tomatoes and onions. This is then skewered and traditionally cooked in a Tandoor. Let the Tandoor not stop you from making Paneer Tikka. Use the grill mode in your oven, or the barbeque, or just the simplest - a pan on the stove to grill these babies.

Paneer Tikka tastes heavenly when it has that slight char, so go for it.

To make the tastiest Paneer Tikka, buy the best Paneer you can get. Normally I would suggest making it from scratch, but I've never found homemade Paneer works best for this as it is slightly more crumbly than required. Buy the softest and freshest Paneer you have available, maybe malai paneer.

Paneer Tikka


What all Spices are we using?


While we use a lot of spices in Paneer Tikka, it is actually not "hot" on the palate. The spices just add flavor without adding any real chilli heat. Today we are using the following spices to flavor our Paneer Tikka:

Coriander Powder
Cumin Powder
Red Chilli Powder
Turmeric Powder
Garam Masala
Chaat Masala
Amchur (dried mango powder)
Kasuri Methi (dried fenugreek leaves)
Black Pepper
Ajwain or Carom seeds

I know, it is a big list, but most Indian households have this readily available in their pantry. But if you don't you can just go ahead and buy Tandoori Masala. Oh yeah, there is a shortcut and it tastes equally good. Tandoori Chicken Masala is readily available in all famous Indian brands, and it does not contain Chicken. It is a vegetarian masala and it is being marketed to cook chicken, but it tastes equally good with vegetarian dishes like Paneer Tikka or Tandoori Gobi. 

We also specifically used Mustard oil as it adds that kick of pungency. Use any neutral oil if you don't have access to it.

That Zingy Sauce/ Chutney


Usually Paneer Tikka is served with a light green yogurt based chutney that tastes amazing. Really! I can actually eat bowlfuls of that chutney. But I usually make this green chutney/sauce for most of my appetizers. It is made of just 4-5 ingredients - fresh Coriander leaves, fresh Mint leaves, fresh Green Chillies, and lime juice. Blend them together with salt and water and you have a sour, salty, fresh sauce that can wake you up in a jiffy. I sometimes add a clove of garlic too. You can also add a teensy spoon of sugar to balance the chutney.

Paneer Tikka


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Video Recipe





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Paneer Tikka Recipe


Paneer TikkaPaneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney.

Recipe Type:  Appetizer
Cuisine:            North Indian
Prep Time:     2 hours
Cook time:     30 minutes
Total time:     2 hours 30 minutes
Yield:                Serves 5-6

Ingredients:


400gms Paneer
1 Capsicum
2 Tomatoes
1 Onion
Oil to grill

For the marinade:


2 cups Hung Curd
3 Tbsp Chickpea Flour (Besan)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
0.5 Tbsp Turmeric Powder
1 Tbsp Red Chilli Powder
0.5 Tbsp Garam Masala
1 tsp crushed Black Pepper
0.5 tsp Carom seeds (Ajwain)
0.5 Tbsp Chaat Masala
1 tsp dried Mango Powder (Amchur)
1 Tbsp Kasuri Methi
1-2 Tbsp Lime juice
2 Tbsp Mustard Oil
1.5 Tbsp Ginger Garlic Paste
Salt to taste

Method:


1. Cut the Paneer into 1" cubes. Deseed the tomatoes and capsicum and cut into 1" sized pieces. Peel the onion and separate the layers and cut into 1" sized pieces.
2. In a large bowl, add add the ingredients for the marinade and mix well. Taste and adjust salt or spice as required.
3. Add in the cubed paneer, capsicum, tomato and onion and mix well until they are completely coated with the marinade.
4. Cover and allow to rest for 1 to 2 hours.
5. If using bamboo skewers, keep them soaked in water while the paneer marinates.
6. After 1-2 hours, skewer the paneer and vegetables onto a skewer.
7. Heat oil in a non stick pan and place the skewers. Cook in batches if required. The paneer tikka can be cooked in the oven in the grill mode or on a barbeque too.
8. Turn the skewer after the first side cooks. Do the same for the remaining sides.
9. Once all sides are cooked, remove from heat.
10. Serve the paneer tikka hot with coriander mint chutney.



Step by Step Photo Instructions:





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