23 Easy Indian Appetizers You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mixed Vegetable Pakora

Mixed Vegetable Pakora Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [’15’]

Crispy mixed vegetable pakoras are vegetarian Indian fritters that are deep-fried and served with chutney. They’re addictive, and one of Pakistan and India’s most loved street food snack. Today I’m giving you the best vegetable pakora recipe ever. Tips for making and keeping the vegetable pakoras super crispy included!

Ingredients

• 1 cup chickpea flour ((also known as besan or gram flour))
• 5 tablespoons water ((or as needed))
• 1 teaspoon salt
• 1/2 teaspoon red chilli powder ((or to taste))
• 1 teaspoon chaat masala
• 1 teaspoon coriander powder
• 1 cup chopped spinach ((also known as palak))
• 1 medium sized potato ((grated or thinly sliced))
• 1 medium sized onion ((thinly sliced))
• 2-3 tablespoons chopped coriander ((also known as cilantro or dhania))
• 1-2 green chilli ((chopped finely))
• Cooking oil for deep frying
• 1/2 cup yogurt
• 1 garlic clove ((minced))
• 1 green chilli ((chopped finely))
• salt to taste

Instructions Making the Pakora Batter

1. In a bowl, mix together the chickpea flour and spices. Mix well.
2. Add 3-4 tablespoons of water until a thick batter forms.
3. Add the vegetables and mix well. If needed add 1 tablespoon of water at a time until the batter is just clinging to the surface of the vegetables.
4. Once the pakora batter is ready, set it aside.

Frying the Mixed Vegetable Pakora

1. In a dutch oven pot or heavy bottomed wok, bring oil to medium high heat.
2. To see if the oil is ready for frying, drop a little bit of batter into the oil. If it floats up immediately, the oil is too hot for frying. If the batter takes about 2 seconds to float up, then the oil is ready for frying.
3. Using two tablespoons (watch video) or using your hands, drop the batter into the oil. Fry only a few pakoras at a time. Too many pakoras will crowd the wok, and cause the temperature of the oil to drop and the pakoras won’t cook evenly.
4. Gently flip the pakoras while frying so that they cook evenly from all sides.
5. Using a slotted spoon, remove the pakoras from the wok and place on a cooling rack.
6. Serve with green chutney or imli ki chutney or with the garlic dipping yogurt sauce recipe included.

Garlic Yogurt Dipping Sauce

1. Mix all the ingredients together, and serve with the pakora.

2. Healthy Samosas

Easy Baked Samosas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT50M · Cook: PT35M · Total: PT85M · Yield: [’16’, ’16 samosas’]

Crispy homemade samosas with a spiced potato and pea filling, baked or air-fried until golden brown and flaky.

Ingredients

• 2 cups all-purpose flour (250g)
• 1/4 teaspoon kosher salt
• 2 tablespoons neutral oil (such as avocado or vegetable, can substitute ghee)
• 3/4 cup water
• 2 medium Yukon Gold potatoes (about 12 ounces total)
• 2 tablespoons neutral oil (such as avocado or vegetable, divided)
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 cup frozen peas
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions

1. Bring a large pot of water to a boil over high heat. Quarter the potatoes and add them to the pot. Reduce heat to medium, cover, and cook until a fork slides through easily, 20 to 25 minutes. Drain, peel, and mash until mostly smooth with no large lumps.
2. While the potatoes boil, make the dough. Add the flour, kosher salt, and 1 tablespoon neutral oil to a large bowl and mix with a fork until the mixture looks like coarse crumbs. Add the water a few tablespoons at a time, kneading gently until the dough comes together into a smooth, non-sticky ball (you may not need all the water). Rub a thin film of oil over the surface, cover, and rest at least 15 minutes.
3. Heat 1 tablespoon neutral oil in a medium skillet over medium heat until shimmering. Add the mashed potatoes, kosher salt, ground turmeric, red chili powder, and black pepper. Stir to coat evenly and cook for 2 to 3 minutes, tasting and adjusting salt as needed. Add the frozen peas and stir for 30 to 45 seconds until warmed through. Remove from heat, fold in the cilantro if using, and transfer to a bowl to cool slightly.
4. Divide the rested dough into a log about 7 to 8 inches long and cut it into 8 equal pieces. Roll each piece into a smooth ball.
5. On a lightly floured surface, roll one ball into a circle about 6 to 7 inches across (slightly larger than your hand). Cut it in half to make two semicircles.
6. Wet the straight edge of one semicircle with water. Overlap the corners of the straight edge to form a cone, pressing to seal the seam. Spoon about 2 heaped teaspoons of filling into the cone (fill up to three-quarters full). Wet the open edge and press firmly to seal shut. Repeat with all remaining dough and filling to make 16 samosas.
7. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Brush each samosa lightly on all sides with the remaining 1 tablespoon neutral oil and place on the pan about 2 inches apart.
8. Bake on the upper-middle rack for 20 minutes. Flip each samosa and bake until deep golden brown on both sides, 10 to 15 more minutes.
9. Serve warm with green chutney, tamarind chutney, ketchup, aioli, or your favorite dipping sauce.
10. For air fryer: Preheat to 425 degrees F. Arrange oiled samosas in a single layer without crowding (work in batches if needed). Cook 10 to 12 minutes, flip, and cook 5 to 7 more minutes until golden brown and crispy on both sides.

3. Aloo Chop

Aloo Chop is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups mashed potatoes (about 2 large russet potatoes, cooled)
• 1/4 cup finely chopped onion
• 1/2 cup peas (frozen or fresh)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to heat)
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons chopped cilantro
• 1/4 cup breadcrumbs (for coating)
• 1 egg, lightly beaten
• Oil for frying

Instructions

1. 1. In a bowl, combine mashed potatoes, onion, peas, cilantro, and spices; mix well.
2. 2. Stir in beaten egg to bind; shape into 6–8 small patties.
3. 3. Lightly coat patties with breadcrumbs.
4. 4. Heat a thin layer of oil in a skillet over medium heat; fry patties 2–3 minutes per side until golden and crisp.
5. 5. Drain on paper towels; serve hot with chutney or yogurt sauce.
6. 6. Optional: bake at 400°F (200°C) for 10 minutes for a lighter finish.

4. Gluten-Free Spicy Beef Samosas

Crispy Gluten-Free Beef Samosas From Scratch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup gluten-free all-purpose flour (rice-based
• 2 tablespoons olive oil
• 1/4 cup warm water (plus more as needed)
• 1/2 teaspoon salt
• 8 ounces ground beef
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1 small green chili, minced (optional)
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon garam masala
• 1/4 teaspoon chili powder (optional)
• 1/2 teaspoon salt
• 2 tablespoons chopped cilantro
• Oil for frying or baking

Instructions

1. 1. Mix gluten-free flour with salt, then add oil and enough warm water to form a pliable dough; knead briefly and rest 15 minutes.
2. 2. In a skillet, cook onion in a little oil until translucent; add beef and spices; cook until browned and season to taste; cool.
3. 3. Divide dough into 8 portions; roll each into a circle about 4 inches in diameter; cut in half to form semi-circles.
4. 4. Place a spoonful of filling on the curved edge; fold into a triangle and seal edges with water to form traditional samosa shapes.
5. 5. Heat oil to 350°F (175°C); fry in batches until golden and crisp, about 3–4 minutes per batch; drain.
6. 6. Serve hot with chutney or yogurt sauce.

5. Beetroot Tiki

Beetroot Tikki in Air Fryer | Beetroot Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Yield: [‘6’]

Enjoy this air fried Beetroot cutlets with some hot and spicy chutney on the side. Crispy from outside (because of the semolina coating) and moist from inside, this popular Indian street food recipe delivers the same taste with less calories. Use this beetroot tikki in air fryer or beetroot cutlets recipe to serve as a party appetizer or even patties for sandwiches.

Ingredients

• 2 Medium sized beets
• 5 Medium sized white potatoes
• 1 Onion chopped
• 1 Tbsp. Coriander powder
• 1 Tbsp. Turmeric
• 4 Tbsp. Light olive oil
• 1 Tbsp Chili powder (You can add more or less up to your taste. We like it Spicy)
• 1/2 Tbsp. Cumin powder
• 1/2 Tbsp. Garam Masala

Instructions

1. Clean the beets really well. Peel them with a peeler and then grate them.
2. Wash the potatoes and boil till they are soft. Mash them with skin on. NOTE: You can take the skin off if you dont like the taste of potatoes with skin.
3. In a pan, heat oil.
4. Once the oil is hot enough, add the chopped onion and cook on medium heat till the onion is translucent.
5. Add the grated beets and mashed potatoes into the pan along with turmeric, salt, coriander powder, cumin powder, chili powder. Mix it well.
6. Cover and cook in low heat for 12 to 15 minutes.
7. After 15 minutes the beetroot cutlet mixture will be ready. Turn off the heat and let the mixture cool.
8. Take a lemon size ball from the beetroot tikki mixture and flatten it in your palm (like in the picture) to form a tikki
9. In a plate, take some semolina and roll the tikkis in the semolina. Follow this process to use all the mixture. This recipe of beetroot tikki in air fryer will yeaild you about 15/18 tikkis.
10. Freeze the prepared beetroot tikkis for couple of hours or till you are ready to air fry them.
11. In your air fryer, sir fry the beetroot cutlets for 12/14 minutes.
12. Enjoy piping hot beetroot cutlets with some masala chai

6. Hariyali Paneer Tikka

Hariyali Paneer Tikka is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT143M · Yield: [’13’, ’13 servings’]

Cubes of soft paneer, crunchy bell pepper, and onions, marinated in Basil, Cilantro, and mint along with curd(yogurt) and spices, this Hariyali Paneer Tikka is a delicious Indian Appetizer.

Ingredients

• 1 cup – cilantro leaves
• 1 cup – Mint leaves
• 3/4 cup – Basil leaves
• 10 cloves garlic (medium)
• 2 inch – ginger
• 5 thai green chili (or according to your spice level)
• 2 tbsp – lime or lemon juice
• 500 grams – Paneer cut into big cubes
• 3 cups – Bell pepper (cut into 1-inch cubes, (I used 2 large mix of red and green peppers))
• 2 1/2 cup – Onion (cut into big cubes (1 lmedium onion))
• 1 cup – Greek yogurt or hung curd
• 1 tsp – Kasuri methi
• 1 tsp – garam masala
• 1 tsp – salt
• 1 tsp – cumin powder
• 1 1/2 tsp – coriander powder
• 2 tsp – chaat masala
• 2 tbsp – oil + some more for brushing the tikka

Instructions Step 1. Prepare marination and marinate the paneer and vegetables

1. To a blender add basil, cilantro, mint, ginger, garlic, green chili, and juice. Blend until you have a coarse paste. Pro-tip – Don’t use water here or else the paste will become runny.
2. Take yogurt/hung curd in a large mixing bowl. Pro-tip – I have used greek yogurt. You can use regular curd too, but first, strain it for several hours until you have thick yogurt left, and then use it in the recipe.
3. Add prepared green paste, salt, garam masala, Kasuri methi, coriander powder, cumin powder, and chaat masala to the yogurt. Using a wire mix until everything is well combined and you have a smooth marinade.
4. Add onion, peppers (I used green and red bell pepper), and paneer. Using a spatula or your clean hands, toss the paneer and veggies with the marinade until it’s all well coated with it. Cover the bowl and refrigerate for a minimum of 2 hours.

Step 2. Skewer it

1. Pre-heat oven to 450 F degrees for about 15 to 20 minutes.
2. Prepare a baking sheet lined with parchment paper. (You will need two big baking sheets for this much recipe.) Grease the sheet with oil. Keep it aside
3. After 2 hours, take the marinated paneer and vegetables out of the refrigerator. Take a skewer and arrange Paneer, Pepper, and onion, on a skewer, alternating with each other. Prepare all skewers the same way. You would get around 13 of the skewers.

Step 3. Grill them

1. Arrange all the skewers. on a baking sheet. Spray or apply some oil to the tikka. This is important so that the veggies don’t dry out.
2. Bake at 450 F degrees for 8 to 10 minutes and then turn your oven on the broil.
3. Broil for 2 to 3 minutes until paneer pieces look a little charred. Keep an eye on it.

Step 4 Serve

1. Remove from oven, squeeze lemon juice, sprinkle chaat masala, and serve them hot with mint chutney, onion slices, and lemon slices.

7. Aloo Bonda

Aloo Bonda recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Discover the secret to making the perfect aloo bonda, which is easier than you think! Crispy mashed potato balls, full of Indian spice flavor are a delicious snack! Bursting with flavor, these are potato balls like you’ve never tasted – you’ll be hooked! Great for the whole family to enjoy!

Ingredients

• 4 medium potatoes
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon crushed coriander seeds
• 6 curry leaves
• 8 cashew nuts
• 1 onion (diced)
• 1 green chili (finely chopped)
• 1 inch ginger
• ½ teaspoon turmeric powder
• ½ teaspoon Garam masala
• ½ teaspoon Kashmari chilli powder
• Salt (to taste)
• 1 tablespoon lemon juice
• 2 tablespoons coriander leaves (finely chopped)
• 1 cup gram flour
• ¼ cup corn flour (cornstarch)
• ½ teaspoon Kashmiri red chili powder
• ¼ teaspoon turmeric
• 1 teaspoon vegetable oil
• ¼ teaspoon baking soda
• Water (as needed)
• Vegetable oil (as needed)

Instructions Make the potato mixture

1. Firstly, bring a large pan of salted water to a boil, add the potatoes and boil until soft, approximately 10 – 12 minutes. Drain the potatoes, mash them but don’t add any milk or butter
2. Now, in a large skillet or frying pan heat vegetable oil and then add mustard seeds, cumin seeds, crushed coriander seeds, and curry leaves, allow them to splutter for 30 seconds. Then, add cashew nuts and roast them until they are golden color. Next, add the onions and sauté until translucent. Then, add chili, ginger, turmeric, garam masala powder, red chilli powder, and salt, and cook for a further minute, stirring constantly. Now, add the mashed potatoes, lemon juice, and finely chopped coriander leaves (cilantro leaves) and stir thoroughly to combine. Remove from the heat

Prepare the besan batter

1. In a bowl, mix together gram flour, corn flour (cornstarch), Kashmiri red chili powder, turmeric powder, vegetable oil, baking soda, and mix to combine. Now slowly add the water, stirring to make a corn flour batter, you may not need all the batter, you don’t want a really thin batter, or it’ll fall apart when fried. Now roll the potato mixture into even-sized balls. Heat a deep pan of vegetable oil until it’s 265F/130C. Dip the balls in the besan batter, then place them in the hot oil and fry until the bonda is crisp and golden brown. Transfer the bonda to a plate with a paper towel to soak up any excess oil
2. Serve aloo bonda hot along with a dipping sauce. Enjoy your aloo bonda!

8. Mini Indian Meatballs with Curry Coconut Sauce

Mini Indian Meatballs with Curry Coconut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’24’, ’24 meatballs’]

Indian spices added like turmeric, garam masala and coriander and fresh mint to add freshness, they are served with a curry coconut sauce dipping sauce so you get a lovely sweet, slightly spicy element added.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (finely chopped or grated)
• 1 ½ teaspoons turmeric
• 1 ½ teaspoons paprika
• 2 teaspoons mild curry powder
• 1 tablespoon tomato paste
• 2 cups (472 ml) unsweetened coconut milk
• 1 tablespoon corn starch (mixed with a little water)
• ½ teaspoon salt
• 2 teaspoons granulated sugar
• 1 pound (453 grams) ground chicken breast
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• 1 teaspoon mint leaves (chopped)
• ½ teaspoon cilantro leaves (chopped)
• ½ teaspoon salt

Instructions Make the sauce:

1. To a saucepan add oil and heat over medium heat. Add the garlic, turmeric, paprika and curry powder, stir into the oil to make a paste. Cook for 1 minute.
2. Mix in the tomato paste and stir to mix well, cook for 1 minute. Add the the coconut milk, salt and sugar. Stir well and bring to a simmer. Stir in the corn starch mix and simmer for 3 minutes until thickened.
3. Test for seasoning, add more salt if needed. Pour into a bowl and set aside.

Make the meatballs:

1. Preheat oven to 425° F (220°C). Line a baking sheet with parchment paper or aluminum foil.
2. Add all the chicken breast, coriander, turmeric, garam masala, mint, cilantro, and salt to a bowl and mix well using your hands. Using a small cookie scoop, scoop the meat and roll into balls. Line up onto the baking sheets, about 1/4 inch apart. Brush the tops with oil and bake for 15-20 minutes or until golden brown.
3. While they are still warm, add them to a shallow bowl and pour over the curry sauce. Serve immediately.

9. Cabbage Pakoda

Cabbage Pakoda is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 (15 Pakodas)’]

Cabbage pakoda is a crispy and delicious Indian snack made with shredded cabbage, besan (gram flour), and a handful of spices. These deep-fried fritters are crunchy on the outside, soft on the inside, and full of flavor.

Ingredients

• ½ cup Besan (gram flour)
• 2 tablespoons Rice flour
• 1 teaspoon Red chili powder
• ½ teaspoon Kasoori methi (Dried fenugreek leaves)
• Salt to taste
• 2 Green chilies (chopped finely)
• 2 tablespoons Cilantro or coriander leaves (finely chopped)
• 1 tablespoon Mint leaves (finely chopped **optional)
• ¼ cup Red onion (chopped)
• 1 cup Cabbage (chopped)
• 1/3 cup Water
• Oil (for deep frying pakoda)

Instructions

1. Take besan and rice flour in a mixing bowl. Add salt, red chili powder, and kasoori methi. Mix well to combine all the dry ingredients.
2. Now add chopped green chilies, cilantro, mint leaves (if using), onion, and cabbage.
3. Mix everything well using your hands so cabbage and onion start releasing a bit of moisture.
4. Before you add water, heat oil in a pan on medium heat for deep frying.
5. Add water little at a time and mix to make a medium-thick batter. The batter should coat the cabbage but not be runny.
6. Check if the oil is ready: drop a small amount of batter into the hot oil. If it comes up right away, the oil is too hot. If it sinks and stays, it’s not hot enough. Ideally, it should rise to the top in 2-3 seconds.
7. Using your fingers or a spoon, drop small portions of batter into the hot oil.
8. Fry until golden brown and crispy from all sides, moving them around with a spatula for even cooking.
9. Once fried, remove them using a slotted spatula, drain the excess oil, and add into a strainer (that is kept on a plate). Repeat the frying process until done.
10. 👉 TIP: Remove fried potato pakora on a strainer or a cooling rack (not in a paper towel lined plate). By doing so, air will circulate from everywhere and it prevents them from getting soft.

10. Crispy Onion Bhaji

Onion Bhaji is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’, ’12 servings’]

Golden, light, and perfectly crispy Indian onion bhajis made from scratch! A great gluten-free and vegan snack or starter that you can easily make in 20 minutes.

Ingredients

• ¾ cup (100g) gram flour (chickpea flour)
• ½ teaspoon baking powder
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• ¾ teaspoon garam masala
• ½ teaspoon chili powder
• 1 teaspoon table salt
• 6 tablespoons water (or more)
• 2 onions (thinly sliced – I use a mix of red and yellow)
• 2 tablespoons cilantro (chopped – optional)
• 2 cups corn, canola, or sunflower oil (for frying)

Instructions

1. Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double cream in the UK). You might need to add more water than written in the ingredient list above.
2. Slice the onions into thin slices and separate them just a little.
3. Add the onions to the batter.
4. Stir the onions with the batter so that it coats the onion slices well.
5. Heat canola or vegetable/corn oil to 355°F (180C°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.
6. Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.

11. Indian Corn Salad

Indian Corn Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked corn kernels
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• Dressing: 3 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika or chili powder
• 1/4 teaspoon salt
• 1 teaspoon olive oil (optional)

Instructions

1. 1. In a large bowl, combine corn, chickpeas, pepper, onion, and cilantro.
2. 2. In a small bowl, whisk together yogurt, lemon juice, cumin, paprika, and salt; thin with a little water if needed.
3. 3. Toss dressing with the salad until evenly coated.
4. 4. Chill 10–15 minutes to let flavors meld.
5. 5. Serve as a refreshing side dish.

12. Sugar-Free Mango Chutney

Sugar-Free Mango Chutney is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

Our sugar-free mango chutney is a beautiful blend of sweet, spicy, and savory. Dip or spread this versatile condiment alongside Indian cuisine or a dish of your choice.

Ingredients

• 3 large mango fruits (peeled and cut into chunks)
• 1 red onion (finely diced)
• 1 tsp freshly grated ginger
• ½ tsp cinnamon
• 1 tbsp apple cider vinegar
• 3 dates (pitted and chopped)
• 4 cloves
• 1 tbsp raisins
• ½ tsp coriander seeds (crushed)
• 2 tsp curry powder
• 4 tbsp water
• Pinch of salt

Instructions

1. Sauté the onion and ginger with some water in a medium pot over medium heat until the onion is translucent.
2. Add the rest of the ingredients, stir to combine and bring to boil.
3. Simmer uncovered over medium heat for 45 minutes, stirring occasionally.
4. Remove from heat and set aside to cool before serving.

13. Mumbai Pav Bhaji

Mumbai Pav Bhaji is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Delicious Indian street food with a fluffy, buttered and toasted bread roll served with a thick curried vegetable mash. Garnished with cilantro, red onions, lemon juice and butter!

Ingredients

• 3 potatoes (medium, Yukon Gold (peeled))
• 1.5 cups cauliflower florets
• ¼ tsp turmeric (for coloring)
• 2 tbsp vegetable oil
• 1 red onion (chopped, medium size)
• 1 green bell pepper (chopped (substitute with jalapeno for a spicier version))
• 1 tsp ginger paste
• 2 tsp minced garlic (substitute with 2-3 garlic cloves)
• 1 can pureed tomatoes (14.5 oz) (if using diced, puree first )
• 1 cup peas (frozen (can use fresh also) )
• 2 tbsp pav bhaji masala (check recipe notes for three options!)
• 1 tsp salt (adjust to taste!)
• 1 tbsp cilantro (chopped, for garnish)
• 12 dinner rolls (pav)
• 4 tbsp vegan butter (salted (for toasting the rolls and for garnish))
• ½ onion (sliced thinly)
• 1 tbsp cilantro (chopped )
• 1 lemon (sliced into wedges)

Instructions Prep potatoes and cauliflower

1. Add peeled potatoes, cauliflower florets and a pinch of turmeric to a large pot of water. Bring to a boil on medium heat for 15-20 mins until fork can smoothly be inserted into potatoes
2. Drain, mash and set aside

Prepare the base

1. Heat vegetable oil (or ghee) in a deep pan
2. Add chopped red onions and green peppers and saute for about 3 minutes until golden brown
3. Add ginger paste and minced garlic to this and saute for 30 seconds until fragrant
4. Add pureed tomatoes and deglaze the pan (i.e. press with back of wooden spoon to bring together flavors) – saute on high heat for 3 minutes
5. Add the mashed cauliflower and potatoes along with the peas and 2 tablespoons of pav bhaji masala, and 1-1.5 cups of water – mix well together
6. Mash again using back of spoon or a masher so it’s fluid but not watery
7. Cook on medium heat, stirring frequently, for about 5 minutes until all the components come together

Prepare to serve

1. Toast the buns in a toaster or on a pan using salted butter
2. Serve the toasted buns with bhaji as well as some sliced red onions, cilantro, 1-2 lemon wedges and a dollop of butter on the bhaji

14. Chicken Pakora

Chicken Pakora Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT85M · Yield: [‘4’, ‘4 people’]

These small morsels of chicken bites laced with quintessential Indian spices and fresh herbs are the best Indian side dish you can serve. This chicken pakora recipe is just like the street style snack we all know and love!

Ingredients

• 250 g chicken thigh (boneless)
• 4 sprig curry leaves (divided)
• 4 green chilli (divided)
• 1 garlic clove (minced)
• 1 inch ginger (grated)
• 1 tsp garam masala
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ¼ tsp salt
• ¼ tsp turmeric powder
• 2 cups cooking oil (for frying (approximately))
• 4 tbsp besan
• 2 tbsp rice flour
• ¼ tsp baking powder
• 1 egg white
• 2 tbsp water

Instructions

1. Cut the boneless chicken into 1-inch cubes.
2. Remove the curry leaves from 2 x stalks and finely chop.
3. De-seed 1 x green chilli and finely chop.
4. Make a slit down the length of the remaining 3 chillies and set aside.
5. In a mixing bowl, add the chicken, curry leaves, green chilli, garlic, ginger, garam masala, red chilli powder, coriander powder, salt and turmeric powder. Mix until well combined, cover and let it marinate in the refrigerator for an hour.
6. Then add besan, rice flour, baking powder, egg white and mix well. Add 1 tbsp of water at a time to get a good consistency. It should be sticky and thick.
7. On medium to high heat, heat up oil for frying. Add chicken into the batter in small batches. Then add the chicken pieces one by one. When it is a nice golden brown and cooked, remove and set aside.
8. Once all cooked, place the chicken pakoras back onto the hot oil for a second round for extra crispness. Remove and place on kitchen paper to absorb excess oil.
9. When finished, add the curry leaves of 2 x stalks and the rest of the green chillies into the hot oil. When cooked, add on top of the chicken pakoras. Serve.

15. Homemade Naan

Air Fryer Naan Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT4M · Yield: [’10’]

This homemade naan recipe is simple, delicious, and can be cooked in several different ways including the air fryer! Delicious Indian bread.

Ingredients

• 3 cup all purpose flour
• 1/3 cup milk (warmed)
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp yogurt (plain)
• 3 tbsp water
• 1 tbsp oil
• 1 tbsp nigella seeds (optional for outside)
• 2 tbsp cilantro (diced, optional for outside)
• 1/3 cup butter (melted)
• 1 tbsp active dry yeast

Instructions

1. Whisk warm milk, yeast, and 1 tablespoon of sugar. Cover and allow it to sit for 5 minutes. The mixture should be frothy on top after 5 minutes. If not, start over with new yeast.
2. In a separate bowl add 3 cups of flour, salt, plain yogurt, and water. Now, add in the activated yeast mixture, mix to form a dough
3. Grease some oil on top of the dough and cover it with plastic wrap and keep it at a warm place for at least 2 hours. Let it rise
4. The dough will double in size after this. Remove the dough into a clean working place, divide the dough into 10 equal balls. Using a rolling pin roll the balls into an oval shape, around 4-5 inches long and ¼ inch thick.
5. Preheat the air fryer at 350 F Brush some water on top of each naan and sprinkle some nigella seeds and chopped coriander leaves on top. (This step is optional)
6. Brush some butter in the air fryer basket, place the naan in the basket one at a time and cook for 4 minutes on one side or until little golden brown on top. Do not turn over, cooking on both sides makes the naan hard
7. Serve hot with your favorite Indian curry or Dal. Brush butter on top of the naan immediately after removing it from the air fryer. Repeat with the rest of the naans.

16. Moong Dal Vada

Moong Dal Pakoda | Mung dal Vada Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT130M · Cook: PT20M · Total: PT150M · Yield: [‘6’, ‘6 people’]

Moong dal pakoda is an quick and easy appetizer or snack to make for evening tea time. This tiny vada made with yellow mung dal is nutritious and loaded with protein and is very addictive. So be sure to make more for seconds.

Ingredients

• 1 cup Yellow Moong Dal /Payatham paruppu (Soaked for about 2-3 hrs)
• 1 small Onion (Chopped very fine)
• 4 Green chilies (Minced)
• ½ inch piece Ginger (Grated)
• 1/2 cup Cilantro (Chopped finely)
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• to taste Salt
• for deep drying Oil

Instructions

1. Wash and soak the moong dal in water for about 2 to 3 hrs. Drain it completely and grind it into a coarse paste adding no water. Make sure that the batter is little coarse and not too smooth. I also grind my ginger, green chilies, cumin seeds and fennel seeds along with the lentils.
2. Now add the finely chopped onions and cilantro to the lentil batter and mix well. Add the salt needed.
3. Heat the oil in a pan and once the oil heats, add little dumplings from the prepared batter and drop in into oil. I like to use a spoon to keep it less messy. Depending on the size of the pan we could add a few dumplings at the same time to fry.
4. Fry them until they are golden brown all around and then drain them on a paper towel lined dish.
5. Serve hot with green chutney or sweet chutney!

17. Mint Chutney

Mint Chutney Recipe (Pudina Chutney) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings (as a condiment)’]

Flavorful Mint Chutney Recipe (Pudina Chutney) is made with a simple combination of fresh mint, cilantro, onion, lemon juice, and chile peppers. Vegan and gluten-free, enjoy this Mint Chutney with your favorite roasted vegetables, meats, or warm flatbread.

Ingredients

• 1 bunch fresh cilantro
• 2 bunches fresh mint (stems removed (approximately 2 cups packed))
• 1-2 green chile peppers (seeded and chopped (such as serrano peppers))
• 1 teaspoon salt
• 1 white onion (peeled and roughly chopped)
• 1/2 lemon (juiced)
• 2 tablespoon water (plus more as needed)
• 1/4 teaspoon ground cumin ((optional))

Instructions

1. Prepare mint and cilantro. Chop off the thick, tough ends from the cilantro and rinse the leaves under cold water and dry thoroughly. Even better if you have a salad spinner. For the mint, remove the leaves from each stem and set aside (yes, this is the most time-consuming part). Rinse leaves under cold water and pat with paper towels to dry.
2. Process. Add all ingredients to the bowl of a high-speed blender and blend until fully pureed. Season with additional salt, lemon juice, or onion, to taste.

18. Crispy Aloo Pakora

Aloo Pakora is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’]

Aloo Pakoras are deep-fried potato fritters, often served with green chutney. Pakora is a popular vegetarian street food snack in India and Pakistan. They’re also a very popular snack made for Iftar in Ramadan. Also gluten-free!

Ingredients

• 1 cup (120 grams) gram flour (besan)
• 1/2 teaspoon coriander powder (dhania powder)
• 1/2 teaspoon chaat masala (or to taste)
• 1/4 teaspoon kashmiri lal mirch
• 1 teaspoon salt
• 1/2 teaspoon ginger (finely grated)
• 1/4 teaspoon baking soda
• 1 cuo water (or as needed)
• 2 (300 grams) medium-sized potatoes (thinly sliced)
• 1 cup oil for deep frying
• 1/2 cup yogurt
• 2 garlic cloves (minced)
• 1 green chili (thinly sliced)
• salt (to taste)

Instructions Make the Batter

1. Combine the besan (gram flour), spices, ginger, green chilies, and baking powder in a mixing bowl.
2. Gradually pour in cold water, while whisking constantly. The batter should have a runny, flowing consistency and should be lump-free.
3. Once the batter is ready, prepare the potatoes. Peel and slice the potatoes into thin slices about 1/8 inch thick. You can also use a mandolin for this step.

Frying the Aloo Pakora

1. In a frying pan or wok, bring the oil to medium-high heat. Place a cooling rack over a baking tray.
2. To check if the oil is ready for frying, drop a bit of pakora batter into the oil. If it floats up immediately, then the oil is too hot for frying. It should take about 2 seconds to float up, on medium high heat.
3. Coat each potato slice with the pakora batter one at a time. Make sure it is coated from all sides.
4. Gently drop each potato slice into the oil. Don’t fry too many pakoras at a time, as that will cause the oil temperature to drop and the pakoras won’t cook through. Work in batches.
5. Gently flip the pakoras so that they are evenly golden from all sides. It will take about 3-4 minutes per side to cook through.
6. Using a slotted spoon, remove the pakoras from the oil and place them on the cooling rack.
7. Serve with green chutney or ketchup. Enjoy!

Garlic Yogurt Sauce for Dipping

1. In a small bowl combine all the ingredients and mix well. Serve with the pakora!

19. Mushroom Bhaji

Mushroom Bhaji is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Mushroom bhaji is a simple Indian-style side dish made with fresh mushrooms, onion, garlic, and warm spices. It comes together quickly and works well as part of a curry spread or served on its own with bread or rice.

Ingredients

• 1 tablespoon oil (olive or neutral tasing oil)
• 1 medium brown/yellow onion (finely diced)
• 1 green chili (seeds removed and finely diced)
• 1 pound mushrooms (halved)
• ½ teaspoon salt
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 1 tablespoon tomato paste
• ¼ cup water

Instructions

1. Heat the oil in a large pan over medium heat. Add the onion and green chili and cook for 3 to 4 minutes until the onion is soft and translucent.
2. Add the mushrooms and salt, then cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Add the garlic and cook for about 30 seconds until fragrant. Stir in the cumin, coriander, smoked paprika, turmeric, and garam masala until the mushrooms are evenly coated.
4. Add the tomato paste and water, then simmer for 2 to 3 minutes until the sauce thickens slightly and coats the mushrooms. Serve warm.

20. Mutabal Roasted Eggplant Dip with Thick Yoghurt

Mutabal – A Creamy Eggplant Dip with Fresh Pomegranates and Mint is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT65M · Yield: [‘4’]

This delicious mutabal dip is rich, creamy, garlicky, pleasantly smokey and peppered with plenty of fresh mint, good olive oil and crunchy pomegranates. Serve with lots of warm pita bread.

Ingredients

• 260 g roasted eggplant ((about 2 eggplants))
• 300 g yogurt (10% fat)
• 70 g tahini
• 3.5 g garlic ((1 clove of garlic))
• ½ pc lemon, juiced
• 4 g vegetable oil ((about 1 tsp))
• sea salt
• black pepper, cracked
• 1 tbsp pomegranate seeds
• 1 sprig mint leaves
• 1 glug extra virgin olive oil (the absolute best you can find)

Instructions

1. Set the oven to 220°C/ 435°F. Place the eggplants on a lined baking tray. Poke holes into the eggplants with a knife and brush with a thin layer of vegetable oil. Pop in the oven for 35 minutes or until flesh is completely soft.
2. Remove the eggplants from the oven and cover tightly with plastic wrap to steam. Let them cool for about 20 minutes or until it’s cool enough to handle.
3. When the eggplants are cooled, cut them in half lengthwise and remove the flesh with a spoon. Remove all the burnt skin and discard. Chop the eggplant roughly on the cutting board.
4. Microplane the garlic, juice the lemon, add the tahini, yogurt and mix. Add enough salt to your liking.
5. Scoop the mutabal into a serving bowl and garnish with fresh pomegranate seeds, mint and a good glug of olive oil. Enjoy with bread or pita!

21. Vegan Fritters

Vegan Fritters (Pakoda) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’16’, ’16 pakodas’]

Delicious vegan fritters (stuffed with cabbage and onions) i.e. pakodas or pakoras – these are perfect for a tea-time snack, especially when the weather gets cold!

Ingredients

• ¼ cabbage head (chopped finely)
• ⅓ red onion (medium, chopped finely)
• 1 jalapeno (chopped finely – optional)
• 1 cup chickpea flour
• ¼ cup rice flour (for crispiness (optional) )
• 1 tsp garlic powder
• 2 tsp red chili powder
• 1 tsp salt
• 1 tsp turmeric
• 2 tbsp vegetable oil
• ⅓ cup water (use 1/4 cup if using besan flour instead – add slowly to ensure right consistency )

Instructions

1. If using oven, preheat to 425F (on roast setting, if that’s avaiable). Or pre-heat the air-fryer to 380F
2. Add the chopped cabbage, onions, jalapenos, flour, spices and oil into a mixing bowl
3. Stir well, add the water and fold into a rough batter
4. Take a scoop of batter the size of a small lemon and shape into a fritter – place on a lined baking sheet if using an oven, roughly 2 inches apart. If using an air fryer, place into the air fryer basket evenly spaced out.
5. Once the air-fryer or oven is ready, pop the fritters in. If using the oven, bake for 15 minutes, then turn over and bake for another 10. If using air fryer, bake for 15 – 20 minutes until golden brown
6. Serve hot, with ketchup and/or mint chutney for a perfect snack!

22. Lentil Dal Curry Samosas

Lentil Dal Curry Samosa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘8’]

Flavorful lentil (dal) curry is the filling for a classic samosa with homeade dough. Served with a tamarind date chutney.

Ingredients

• 1 cup (130 grams) all-purpose flour, plus more for kneading
• ¼ teaspoon salt
• 2 tablespoons vegetable oil (plus 2 cups for frying)
• Warm water
• 1 tablespoons vegetable oil
• ¼ cup (30 grams) yellow onion finely chopped
• 1 garlic clove finely chopped or grated
• ½ teaspoon fresh ginger finely chopped or grated
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ½ teaspoon ground cumin
• ¼ cup (50 grams) diced tomatoes from a can, liquid drained
• 1 ½ cups (115 grams) potato, peeled, cut into ½-inch cubes
• ¼ cup (50 grams) lentils
• 1 bay leaf
• ½ teaspoon salt or to taste

Instructions For the pastry:

1. In a large mixing bowl, add the flour and salt, mix. Add the oil and a little water. Using a fork, mix until the dough starts to stick together, adding water a little at a time as needed. Use your hands to make a ball. Transfer the dough ball to a floured surface and knead until smooth, about 1 minute, the dough should not be sticky or dry. Cover well with plastic wrap and set aside for 30 minutes.

Make the filling:

1. Add the oil to a pan over medium heat. Once the oil is hot add the onion and cook for a few minutes until they start to soften. Add the garlic, ginger, turmeric, garam masala and cumin. Stir and cook for minute to cook the spices. Add the tomato, potato, lentils and bay leaf, mix well. Add 3/4 cups water, stir. Partially cover and simmer for about 20 minutes, until the potatoes are tender and the sauce is thickened and there is no more liquid. Turn off the heat. Use a fork to mash the potatoes and some of the lentils, leaving some whole. Add salt.(Note: Salt is never added to lentils before cooking because they will take longer to cook).
2. Divide the dough into 4 equal parts. Roll each into a ball. Take 1 ball (cover the rest so they don’t dry out) and roll out to a 6-inch (15 cm) circle. You should not need any flour for this. Cut the circle in half.
3. Take one of the halves and make a cone by taking the two ends of the cut side folding them into the center of the curve so the center of the cut side makes the point of the curve. Wet the edges with water using your finger and press the edges firmly together making sure they are well sealed. Don’t be afraid to manipulate the dough and shape. If you mess up, reshape the dough and start again.Place the ‘cone’ between your thumb and first finger. Fill with 1 tablespoon of the lentil mix. Wet the open edge and pinch together well to seal and fold twist on itself to finish the triangle shape. You can see a demo of this in the video. Repeat until all the samosa are made.
4. Heat the 2 cups of oil in a high sided pan to 350°F/176°C or when the handle of a wooden spoon is put in the oil it sizzles. Working in batches of 4 (or how many your pan with hold), fry the samosa until the bottom is golden brown, about 4-5 minutes, turn and repeat. Drain on a paper towel.

23. Easy Corn Fritters

Easy Corn fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’14’, ’14 medium sized fritters’]

These delicious Indian style corn fritters are very easy to make and require only a few basic ingredients. Loaded with corns, this vegan and gluten-free appetizer is crunchy and flavorful.

Ingredients

• 2 cups sweet corn kernels
• 4 tbsp chickpea flour
• 1 tbsp corn starch
• 1 finely chopped green chili (adjust as per taste)
• 1 teaspoon grated ginger
• 1/4 cup chopped coriander leaves
• 1.5 tbsp lime juice
• 1/4 teaspoon red chili powder (adjust as per taste)
• 1/4 teaspoon cumin seeds
• Salt as per taste
• Oil for deep frying

Instructions

1. Put half of the corn kernels (1 cup) in a grinder and grind coarsely.
2. In a large bowl, mix all the ingredients except oil.
3. Heat oil in a pan and drop small equal portions of the mixer in it. Fry till they become golden brown from both the sides.
4. Serve hot with any chutney or dipping sauce of your choice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.