I bet you’ve never had chole this way before! It combines the comfort of chole with the goodness of spinach to make this delicious Spinach and Chickpea Curry or Chole Palak that will make you want to lick your bowl clean! 

Eating your winter greens has never been this delicious and this Spinach and Chickpea Curry aka chole palak is so delicious that it will make even non palak lovers fall in love! I was so excited when testing this recipe, because believe me, it’s amazing how much flavor this curry packs in just 25 minutes! 

Save this for when you’re too tired to think, meal prep for the week ahead, or even when you want to feel like you’re eating something nourishing without sacrificing taste. If you love the classic Pindi Chole, it’s time you give this variation a shot. 

Ingredients for Chickpea and Spinach Curry

• Chickpeas (Chana): The star of the dish. Soaked overnight or at least 8 hours 
• Oil: Any neutral oil works; sunflower, canola, or vegetable oil
• Whole Spices: Jeera (cumin seeds), bay leaf, black and green cardamoms, cinnamon, and cloves bring warmth and depth to the base. 
• Aromatics: Finely chopped ginger, garlic, onions, and green chilli add layers of flavour and that essential punch.
• Spice Powders: Coriander powder, cumin powder, turmeric, red chilli powder, chole masala, and salt create the masala base that makes this curry so deeply flavourful.
• Tomatoes: Finely chopped and cooked down until mushy, they add tanginess and body to the gravy.
• Spinach (Palak) and Coriander Leaves: Blanched and blended into a bright green puree that keeps the curry fresh, vibrant, and packed with nutrients.
• Finishing Touches: Garam masala and roasted kasuri methi (dried fenugreek leaves) go in at the end for an extra layer of aroma.

Richa’s Top Tips

• Soak your chickpeas properly: Overnight soaking is best, but if you’re short on time, at least give them 8 hours. Well-soaked chickpeas cook evenly and turn soft without falling apart.
• Don’t skip the ice bath for spinach: Blanching the spinach and immediately dunking it in ice water locks in that bright green colour. It’s the difference between a dull, brownish curry and one that looks as good as it tastes.
• Cook the masala well: Let the tomatoes break down completely and until the oil starts to separate from the spices before adding the chickpeas. This step builds the flavour base, so don’t rush it.
• Adjust the consistency at the end: The curry thickens as it sits, so add a splash of water if it looks too thick. You want a gravy that coats the back of a spoon but still flows nicely.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover chickpea spinach curry in an airtight container for up to 3 days. The flavours actually deepen over time, so day-two chole palak often tastes even better than freshly made.
• Freezer: This curry freezes beautifully for up to 2 weeks. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm it gently on the stovetop with a splash of water to loosen the gravy. You can also microwave it, but stovetop reheating keeps the texture better and lets you adjust the consistency as needed.

Serving Ideas

This chickpea and spinach curry is delicious on its own, but it really shines when you pair it with the right sides. Here are some easy combinations that work beautifully:

• With Jeera Rice: The mild, aromatic rice lets the curry take center stage and soaks up all that delicious gravy.
• With Rotis or Parathas: Perfect for mopping up every last bit of that spinach gravy. Nothing beats tearing off a piece of warm roti and scooping up the chole.
• With Naan: Soft, pillowy naan is great if you want something a little richer to go with the curry.
• With Pulao: A lightly spiced pulao complements the earthy, spiced flavours of the chole palak without overwhelming it.
• With Raita: A cooling cucumber or boondi raita on the side balances out the warmth of the spices.
• With Pickles and Papad: Add some pickles and crispy papad for that full Indian meal experience.

Customisation Ideas

• Add paneer for extra protein: Toss in some cubed paneer at the end for a richer, more filling curry. It soaks up the gravy beautifully and adds a creamy texture.
• Make it creamier: Stir in a tablespoon or two of cream or coconut milk right before serving for a silkier, more indulgent gravy.
• Dial down the heat: Skip the green chilli or use less red chilli powder if you prefer a milder curry. You’ll still get all the flavour without the fire.
• Try it with other greens: Swap spinach for methi (fenugreek), amaranth, or even a mix of greens for a different flavour profile that’s just as delicious.

Why You’ll Love This Curry  

Spinach and chickpeas are a powerhouse combination when it comes to nutrition. Spinach is packed with iron, and chickpeas are loaded with protein and fiber, making this curry a complete, balanced meal in one bowl. The best part? The vitamin C from the tomatoes actually helps your body absorb the iron from the spinach more effectively. So not only does this chole palak taste comforting, it’s also working behind the scenes to nourish you in all the right ways.

This chole palak is comfort food at its best, and I hope it becomes a regular in your kitchen. If you make it, I’d love to see how it turns out, tag me on Instagram @my_foodstory!

Watch Spinach and Chickpea Curry Recipe Video

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Spinach and Chickpea Curry | Chole Palak

The comfort of chole along with goodness of spinach come together to make this delicious and heartwarming, winter special Spinach and Chickpea Curry that tastes delicious with garlic naan!

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 173kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• ½ cup white chick peas chana (soaked overnight or for 8 hours) (refer note.1)
• 3 tablespoons oil
• 1 teaspoon jeera
• 1 bay leaf
• 1 black cardamom
• 1 inch cinnamon dalchini
• 2 cloves
• 2 green cardamoms
• 2 teaspoons finely chopped ginger
• 1 tablespoon finely chopped garlic
• ¾ cup finely chopped onions 2 medium onions
• 1 green chilli finely chopped
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon chole masala
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• ½ cup + 2 tablespoons finely chopped tomatoes 2 medium tomatoes
• 3 ¼ cups + 2 tablespoons water divided
• ½ teaspoon garam masala
• ½ teaspoon roasted & crushed kasuri methi
• 3 cups tightly packed palak 150 gms
• ½ cup coriander leaves & stems

Instructions

Cooking chana:

• Heat oil in a pressure cooker, add jeera and once it crackles, add bay leaf, black & green cardamoms, cinnamon, cloves & saute for 8-10 seconds.
  3 tablespoons oil, 1 teaspoon jeera, 1 bay leaf, 1 black cardamom, 1 inch cinnamon, 2 cloves, 2 green cardamoms
• Add ginger, garlic and saute on high for a few seconds till fragrant. Add onions & fry till they turn golden brown.
  2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic, ¾ cup finely chopped onions, 1 green chilli
• Add spice powders – coriander, cumin, turmeric, red chilli, chole masala, salt, tomatoes and cook on low for 3-4 minutes till the tomatoes are mushy.
  1 tablespoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon chole masala, 1 teaspoon red chilli powder, 1 teaspoon salt, ½ cup + 2 tablespoons finely chopped tomatoes
• Add soaked chick peas, give a good mix, add 1 ¼ cups of water, cover the lid of the pressure cooker and cook on high till the first whistle, on low for 20 minutes or 4-5 whistles till the chick peas are cooked well.
  ½ cup white chick peas, 3 ¼ cups + 2 tablespoons water

Making palak puree:

• Heat a pot with 2 cups of water, bring to a boil, add palak, coriander leaves. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a bowl with water and ice cubes in it. Strain the palak & coriander leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind to a fine paste.
  3 cups tightly packed palak, ½ cup coriander leaves & stems

Making chole palak:

• Open the pressure cooker, Add garam masala, kasuri methi, mix and cook for 2-3 minutes.
  ½ teaspoon garam masala, ½ teaspoon roasted & crushed kasuri methi
• Add palak puree and cook for 3-4 minutes till the puree absorbs all the masalas. You may add 1-2 tablespoons of water to adjust the consistency to a thick gravy and serve.

Video

Notes

1. ½ cup of soaked chick peas yields approx. 1 ⅓ cups.
2. Leftovers will stay good for 2-3 days when refrigerated in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 663mg | Potassium: 365mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2570IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Spinach and Chickpea Curry | Chole Palak appeared first on My Food Story.

Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.

This matar paneer pulao is the kind of dish you put together on days when you want something comforting but don’t have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.

If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes. 

Ingredients for Matar Paneer Pulao

• Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.  
• Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape.  If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and you’ll be surprised how easy it is to make!
• Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
• Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
• Aromatics: A slit green chilli for gentle heat and brightness.
• Fats: Sunflower oil and ghee for richness and a fragrant finish.
• Seasoning: Salt and a splash of lemon juice for balance.
• Fresh Herbs: Chopped coriander leaves to garnish.

Richa’s Top Tips

• Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesn’t crumble when mixed with the rice.
• Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that don’t turn sticky while cooking.
• Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
• Sauté the rice gently: Stirring the soaked, drained rice in the ghee-spice mixture for a couple of minutes helps coat each grain and prevents breakage during cooking.
• Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.

Frequently Asked Questions

Storage Tips

• Fridge: Store the pulao in an airtight container for 2–3 days. Add a splash of water while reheating so the rice stays soft and doesn’t dry out.
• Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
• Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
• Avoid leaving out: Since it contains paneer and cooked rice, don’t leave it at room temperature for more than 1–2 hours.

Serving Ideas

For a quick and light meal, matar pulao pairs well with simple sides like:

• Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment. 
• Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures. 
• Asian Slaw: another super light and fresh side fix for a healthy addition to your plate. 
• Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry. 

Try this matar paneer pulao to satisfy your cravings tonight and don’t forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.

Watch Matar Paneer Pulao Recipe Video

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Matar Paneer Pulao

Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 portions

Calories 432kcal

Author Richa

Ingredients

• 2 cups basmati rice soaked for 30 minutes
• 400 grams paneer cut into 1 ½ inch cubes
• 2 tablespoons cornflour
• 3 tablespoons sunflower oil
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• ½ inch cinnamon
• 2 bay leaves
• 2 green cardamoms
• 1 black cardamom
• 5 black peppercorns
• 5 cloves
• 1 green chilli slit
• 2 onions thinly sliced, 1 cup
• 1 cup green peas
• 4 cups water
• 1 ½ teapoon salt
• 1 teapoon lemon juice
• 1 tablespoon finely chopped coriander leaves

Instructions

• add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
  400 grams paneer, 2 tablespoons cornflour
• Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
  3 tablespoons sunflower oil
• Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
  2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves

Video

Nutrition

Calories: 432kcal | Carbohydrates: 46g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 479mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 275mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Matar Paneer Pulao appeared first on My Food Story.

Chicken Lollipops are everyone’s favourite party starter for a reason. And making them at home is so much easier than you think!

If there’s one appetiser that never lets you down, it’s Chicken Lollipop. Crispy edges, juicy meat, and that hint of spice that hits just right. There’s a reason you will find it at every celebration, from family get-togethers to late-night takeout orders. 

With this recipe you can bring that crunchy, flavourful magic straight to your kitchen. I usually serve this with my homemade schezwan sauce, or Thai sweet chilli sauce, but it tastes really good with ketchup, mayo, or any other dip of your choice. 

Chicken Lollipop Ingredients

• Chicken Lollipops: These are the middle segments of chicken wings that are trimmed into a “lollipop” shape.
• Marinade: A mix of soy sauce, red chilli sauce, vinegar, tomato ketchup, chilli powder, garlic paste, and salt.
• Batter: Cornflour, all-purpose flour, and rice flour make a light, crisp coating. 
• Egg: Helps the batter stick to the chicken while frying.
• Oil: Use any neutral oil with a high smoke point, like sunflower or vegetable oil, for frying.
• Ginger Paste: Adds warmth and a sharp kick. 

Frequently Asked Questions

Richa’s Top Tips

• Marinate long enough: Even 30 minutes makes a difference, but if you have time, let the chicken rest in the fridge for a few hours. The flavours go deeper, and the meat stays juicier after frying.
• Use rice flour for crunch: Don’t skip it! It’s the secret to that light, crispy texture that stays crunchy even after a few minutes.
• Keep the oil hot but steady: Around 175–180°C is perfect. Too hot and the coating burns before the chicken cooks; too low and the lollipops turn soggy.
• Double fry for extra crispiness: If you’re making these ahead for a party, fry them once to cook through, and again for a minute just before serving. 

Storage Tips

• Fridge: Store leftover chicken lollipops in an airtight container for up to 2 days. Reheat them in an air fryer or oven at 180°C for 4–5 minutes to bring back some of the crispiness.
• Freezer: You can freeze marinated or fried (but un-sauced) lollipops for up to a month. To reheat, let them thaw in the fridge overnight and air fry or deep fry for a few minutes before serving.
• Room Temperature: If you’re serving them later the same day, keep them loosely covered on the counter for no more than 2 hours to maintain their texture.

Serving Ideas

Chicken Lollipops fit right into any setting, from game nights to festive dinners. Here are a few delicious ways to serve them:

• With Schezwan Sauce: The classic combo that never fails, spicy, tangy, and just the right amount of heat.
• With Fried Rice: Pair your lollipops with something like Egg Fried Rice or Chilli Garlic Fried Rice for a complete Indo-Chinese meal.
• With Noodles: Serve alongside Hakka Noodles for that restaurant-style experience right at home.
• With Drinks: They pair beautifully with chilled drinks, mocktails, soft drinks, or even iced tea, balancing out the spice with a bit of freshness.

Customisation Ideas

• Turn it saucy: Instead of serving them dry, coat the fried lollipops in a quick honey–garlic glaze or toss them in a sweet chilli sauce for a sticky, glossy finish.
• Make it cheesy: Add a little grated mozzarella or processed cheese to the batter for a melty surprise once you bite in.
• Try a fusion twist: Swap the usual Indo-Chinese flavour with peri-peri or tandoori masala for something new but equally addictive.
• Experiment with the coating: Use crushed cornflakes or breadcrumbs in the batter for an extra layer of crunch that holds up longer.

And there you have it, crispy, juicy Chicken Lollipops that taste just like your favourite restaurant ones, maybe even better. Once you nail this recipe, it’ll easily become your go-to for parties, weekends, or those days when you’re craving a little indulgence.

If you give this a try, tag @my_foodstory on Instagram, I’d love to see how they turn out in your kitchen!

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Chicken Lollipop made at home – so easy!

Make chicken lollipop at home with this detailed, easy to follow recipe. These lollipops are crunchy, juicy and taste just as good as takeout! Plus when you make them at home, no more soggy lollipops.

Course Snacks & Appetizers

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 People

Calories 169kcal

Author Richa

Ingredients

• 500 grams Chicken lollipop
• 2 tablespoons Soy sauce
• 2 teaspoon Red chilli sauce
• 1 tablespoons Vinegar
• 1 tablespoons Tomato ketchup
• 1 tablespoons Red chilli powder
• 1 tablespoons Garlic paste
• 1/4 tablespoons Salt
• 1/4 cup Cornflour
• 2 tablespoons All purpose flour
• 2 tablespoons Rice flour
• 1 Egg
• 1 tablespoons Ginger paste
• Oil for frying

Instructions

• Whisk together soy sauce, red chilli sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
• In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
• Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes.
• Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.

Video

Notes

1. Cutting chicken lollipop: Chicken lollipops are prepared using the middle segment of the chicken wing. You can watch this video to learn how to do this at home or just buy them pre-prepared from the store.
2. Marinade: marinade for at least 30 minutes. For the best results, marinate the chicken in the refrigerator overnight. Remove the chicken from the refrigerator 10 minutes prior to frying.  
3. Oil temperature: Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken. 
4. Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the lollipops for the second time for just a minute. This will give it a super crispy coating and you’ll have hot chicken lollipops ready to go.

Nutrition

Calories: 169kcal | Carbohydrates: 12g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 737mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Chicken Lollipop made at home – so easy! appeared first on My Food Story.

If you love takeout-style chicken but want something lighter and homemade, this Bang Bang Chicken is your answer. It’s saucy, crispy, and ready before your food delivery would even arrive.

If you love recipes that balance spicy, creamy, and crispy all in one bite, then this Bang Bang Chicken Skewers is one to bookmark. It’s coated in a sweet-chilli mayo sauce that’s bold and comforting at the same time, and the airfryer does all the work to give you that perfect crunch without any deep frying.

This recipe will  fit almost any mood; quick dinner, weekend snack, or party appetizer. If you enjoy dishes like Honey Chilli Potatoes or Air Fryer Chicken Wings, you’ll love how easily this one comes together with just a handful of pantry staples and minimal cleanup.

Bang Bang Chicken Skewers Ingredients

• Chicken: Boneless chicken thighs work best as they stay juicy in the airfryer.
• Sauce Mix: A creamy blend of mayonnaise, chilli sauce, sweet chilli sauce, and soy sauce gives that signature bang bang flavor.
• Aromatics & Seasoning: Garlic, salt, pepper, and Kashmiri chilli powder add depth and color to the marinade.
• Oil: A light brush of oil helps the chicken crisp when air frying.
• Toppings: White sesame seeds and chopped spring onion greens add crunch and freshness.
• Skewers: Optional but handy if you want an easy-to-handle presentation.

Richa’s Top Tips

• Get the sauce right: The bang bang flavor depends on the balance of creamy, spicy, and sweet. Taste and tweak before using; every brand of chilli sauce hits differently.
• Airfry in two rounds: First to cook the chicken, and again after brushing with sauce. This double-cook method gives that glossy, caramelized finish, and depth of flavor.
• Keep pieces even – Uniformly sized chicken pieces cook evenly, so you don’t end up with a mix of dry edges and raw centers.
• Brush, don’t dunk: Instead of tossing all the sauce in one go, brush it lightly while airfrying. It helps the flavor stick without making the chicken soggy.
• Try my homemade mayo: My homemade boiled egg mayo is made with just three ingredients and is wayyy lighter and healthier than store-bought ones. 

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Frequently Asked Questions

Storage Tips

• Fridge: Store leftover chicken in an airtight container for up to 3 days. Reheat in the airfryer at 180°C for 3–4 minutes to bring back the crispness.
• Freezer: Freeze cooked chicken pieces in a ziplock bag or airtight box for up to 1 month. Thaw overnight in the fridge before reheating.
• Sauce: The bang bang sauce keeps well in the fridge for up to a week. Store it separately and brush it over freshly reheated chicken before serving.

Serving Ideas

Bang Bang Chicken is delicious on its own, but it gets even better with the right sides. Try one of these easy pairings for a meal that feels complete and restaurant-worthy:

• With Garlic Fried Rice: A quick, fragrant side that soaks up all that sweet-spicy sauce beautifully.
• With Hakka Noodles: Soft noodles tossed in soy and veggies pair perfectly with the crispy chicken.
• With Stir-Fried Veggies: Toss together bell peppers, mushrooms, and bok choy for a crunchy, colorful, and wholesome plate.
• With Cucumber Salad: The cool crunch balances the heat and creaminess of the chicken.
• With Sweet Corn Soup: A cozy starter that complements the spice of this dish.
• Pair with Iced Apple Tea or Virgin Mojito: Light, refreshing drinks that cut through the richness.

Customisation Ideas

• Try it with shrimp or tofu: The bang bang sauce tastes amazing on both. Just adjust the air frying time,  shrimp cook faster, tofu a bit slower.
• Add crunch: Toss in some chopped roasted peanuts or sesame seeds before serving for extra texture.
• Play with the spice: Use sriracha for more heat or tone it down with extra mayo if you prefer it milder.
• Go fusion: Use the chicken as a filling for wraps, sliders, or even tacos, the sauce pairs beautifully with lettuce and pickled onions.

Crispy, spicy, and just the right amount of saucy, this Bang Bang Chicken proves that great flavor doesn’t need deep frying or fancy prep. It’s quick enough for weeknights and fun enough for weekends, especially when you’re cooking for friends.

If you give this recipe a try, tag @my_foodstory on Instagram, I’d love to see how it turns out in your kitchen!

Watch Bang Bang Chicken Recipe Video

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Bang Bang Chicken Skewers

Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeout–these Bang Bang Chicken Skewers are a must-try!

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 334kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

sauce mix

• 3 tablespoons mayonnaise
• 2 tablespoon chilli sauce
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce

other

• 450 grams chicken thighs cut into ¾ inch wide x 1 ¼ inch long pieces
• 1 tablespoon grated garlic
• ½ teaspoon salt
• ½ teaspoon crushed pepper
• 1 tablespoon kashmiri chilli powder
• 4-5 skewers
• 1-2 teaspoons cooking oil for brushing
• 1 ½ teaspoons white sesame seeds
• 1-2 tablespoons finely chopped spring onion greens

Instructions

• Take all the ingredients for the sauce mix in a bowl, mix well & set aside.
  3 tablespoons mayonnaise, 2 tablespoon chilli sauce, 2 tablespoons sweet chilli sauce, 1 tablespoon soy sauce
• Add chicken to a bowl. Add garlic, salt, pepper & chilli powder, 2 tablespoons of sauce mix and mix well to marinate the chicken. Set aside for 25-30 minutes.
  450 grams chicken thighs, 1 tablespoon grated garlic, ½ teaspoon salt, ½ teaspoon crushed pepper, 1 tablespoon kashmiri chilli powder
• Thread the marinated chicken pieces onto the skewers. Make 3-4 skewers.
  4-5 skewers
• Pre-heat the airfryer to 200C and brush the basket with oil. Place the chicken skewers on the basket with some gap in between, spray or drizzle oil and air fry at 200C for 3 minutes until they are cooked through. brush with sauce mix & air fry at 200C for 2 minutes, flip the skewers, brush with sauce mix and air fry at 200C for 2-3 minutes until they are slightly browned around the edges.
  1-2 teaspoons cooking oil for brushing
• Garnish with sesame seeds & spring onion greens.
  1 ½ teaspoons white sesame seeds, 1-2 tablespoons finely chopped spring onion greens

Video

Nutrition

Calories: 334kcal | Carbohydrates: 12g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 812mg | Potassium: 303mg | Fiber: 1g | Sugar: 9g | Vitamin A: 703IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Bang Bang Chicken Skewers appeared first on My Food Story.

Craving that spicy, tangy, street-style Chilli Paneer you get from your favorite Indo-Chinese joint? This version brings the same bold flavors home and that signature glossy sauce you can’t stop eating.

Chilli Paneer has that perfect balance of spice, crunch, and comfort that makes it everyone’s go-to Indo-Chinese dish. The soft paneer, crisp veggies, and glossy, flavourful sauce come together so beautifully that it’s hard to stop at just one bite. 

Making it at home is so much easier than you might think. You just need a handful of pantry staples and a hot wok to get those street-style flavours right. These go perfectly with dishes like Veg Hakka Noodles or Egg Fried Rice, to make up the perfect meal for a cosy night in with family & friends.

Chilli Paneer Ingredients

• Paneer: Use fresh, firm paneer so it holds shape when fried but stays soft inside.
• Coating Mix: A blend of cornflour, maida (all purpose flour), Kashmiri chilli powder, soy sauce, salt, and a splash of water to give the paneer a crisp outer layer.
• Aromatics: Ginger, garlic, and green chillies add that signature Indo-Chinese punch and depth of flavour.
• Veggies: Onion and capsicum (green bell pepper) for added texture 
• Sauces: Soy sauce, red chilli sauce, ketchup, vinegar, and a touch of cornflour creates the glossy, spicy-sweet base.
• Oil: For frying and stir-frying.
• Spring Onions: To garnish and add freshness.

Frequently Asked Questions

Richa’s Top Tips

• Use quality paneer: Good paneer will take on flavours really well and stay soft instead of becoming rubbery when deep fried. Store bought paneer will do, but if you’ve got that extra 15 minute window, try out my Homemade Paneer Recipe!
• Fry on high heat: Keeps the paneer crispy on the outside and prevents it from turning chewy.
• Keep the veggies crunchy: Onions and capsicum should be just cooked, still bright, crisp, and full of bite. That’s where the street-style texture comes from.
• Don’t skip the wok toss: Once you add the sauce, toss everything quickly on high heat to coat the paneer evenly and get that glossy finish.

Storage Tips

• Fridge: Store leftover Chilli Paneer in an airtight container for up to 2 days. The paneer might soften a bit, but it’ll still taste delicious.
• Freezer: It’s best to freeze just the sauce (without paneer) for up to 10 days. When ready to eat, thaw and toss with freshly fried paneer cubes.
• Reheating: Warm it up in a pan over low heat. Add a splash of water to loosen the sauce and keep it from drying out. Avoid microwaving too long, as paneer can turn rubbery.

Serving Ideas

This Chilli Paneer tastes amazing on its own, but if you’re putting together a full Indo-Chinese spread, here are some delicious pairings to try:

• With Schezwan Fried Rice – Double up on bold flavors with this fiery rice that complements the paneer perfectly.
• With Garlic Fried Rice – A milder option that balances the spice in the paneer.
• With Veg Manchurian – A saucy, veggie-filled side that pairs well with Chilli Paneer.
• With Spring Rolls – Crisp, flaky, and just the right amount of contrast to the saucy paneer.
• With Momos – Steamed or fried, both go perfectly with this spicy appetizer.
• With Soup – Serve alongside Hot and Sour Soup or Manchow Soup to start your meal right.

Customisation Ideas

• Make it saucier: Want that restaurant-style gravy version? Just add an extra half cup of water to the sauce and let it simmer till slightly thickened.
• Try it with tofu: Swap the paneer with firm tofu for a vegan-friendly version that’s just as satisfying.
• Add veggies: Toss in diced bell peppers, mushrooms, or baby corn for more texture and flavor.
• Use baked or air-fried paneer: Skip deep-frying for a lighter, equally tasty version that still has that crisp bite.
• Add crunch: Sprinkle toasted sesame seeds or crushed roasted peanuts on top just before serving for a fun twist.

And that’s your street-style Chilli Paneer, mouth watering crispiness, spicy, and full of flavor. You can trust it to always hit the right spot, whether you’re cooking for friends or just craving a quick fix for yourself. Every bite has that balance of heat and tang that makes you reach for another piece before you even realize it.

If you try this recipe, I’d love to see how it turns out! Share your version and tag @my_foodstory on Instagram, I can’t wait to see your kitchen magic.

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Street Style Chilli Paneer

Make street style chilli paneer easily with this recipe! Sweet, spicy, tangy with soft cubes of crispy paneer – this recipe is irresistable!

Course Snacks & Appetizers

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 308kcal

Author Richa

Ingredients

• 200 grams Paneer cut into cubes
• 2 tablespoons Cornflour
• 1 tablespoon maida
• 1 teaspoon Kashmiri Chilli Powder
• 1 teaspoon soy sauce
• ½ teaspoon Salt
• A splash of water
• Oil for Frying approx half cup

Sauce Mixture

• 1 tablespoon Soy Sauce
• 2 teaspoons Red Chilli Sauce
• 1 tablespoon Ketchup
• ¼ teaspoon Kashmiri Chilli Powder or paprika
• ½ teaspoon Vinegar
• ¼ teaspoon Salt
• ½ teaspoon Cornflour
• ½ cup Water

For the Stir Fry

• 2 teaspoons chopped Ginger
• 2 teaspoons chopped Garlic
• 2-3 Green Chillies slit lengthwise
• 2 Onions cubed
• 1 Capsicum cubed
• 1 tablespoons chopped Spring Onions

Instructions

• Add cornflour, maida, kashmiri chilli powder, soy sauce, salt to a bowl. Add the paneer cubes and toss to coat. Sprinkle a little water just to get the coating to stick to the paneer. Toss and set aside.
• Heat oil in a wok or pan and add the paneer piece by piece to prevent them from sticking to each other. Fry them on high heat for 2-3 minutes, turning once or twice till they are golden brown. Take them out on a plate and set aside.
• Whisk together all the ingredients under sauce and set aside.
• Remove any excess oil from the wok, leaving behind 1.5 tbsp oil. Once the oil is hot, add ginger, garlic and green chillies. Saute for a minute or two and add onions and capsicum.
• Stir fry for 2-3 minutes on high heat and add the paneer cubes. Toss the paneer with the aromatics for a minute.
• Give the sauce a whisk and add it to the wok. Toss together on high heat for 2 minutes till the cornflour is cooked and the sauce takes on a thick, glossy finish and coats the paneer pieces. Add a little water if you want a little more sauce. Sprinkle with chopped spring onions and serve hot.

Video

Notes

1. Chilli Paneer Gravy: For saucier chilli paneer, add an extra half cup of water to the sauce
2. Vegan Chilli Paneer: You can easily substitute the paneer for tofu to make chilli tofu
3. You can substitute the store bought chilli sauce with homemade chilli garlic paste. I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat
4. If using homemade chilli paste, once you add it to to the wok, be sure to fry it until almost all of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish. 

Nutrition

Calories: 308kcal | Carbohydrates: 17g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 850mg | Potassium: 191mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1152IU | Vitamin C: 46mg | Calcium: 264mg | Iron: 1mg

This article is researched and written by Harita Odedra.

The post Chilli Paneer – Street Style appeared first on My Food Story.

These Falooda Paan Shots are everything you love about Indian desserts– fun, colourful, and bursting with flavour 💚

Some desserts make people smile the moment they lay their eyes on them and these Paan Falooda Shots do exactly that. They look colourful, festive, and are bursting with that nostalgic paan flavour we all love after a big Indian meal. 

If you’re putting together a festive spread soon, these pair beautifully with our Masala Chai Panna Cotta for a modern twist, or Rasmalai Cake, if you want something rich and indulgent alongside. This recipe is simple to make, easy to serve, and 100% guaranteed to impress. 

Ingredients for Paan Falooda Shots

• Paan Leaves: The heart of the recipe that’s responsible for the vibrant green color, and fresh, minty, slightly bitter flavours 
• Gulkand and Saunf: Give the drink its signature sweetness and a floral, paan-shop-style aroma.
• Vanilla Ice Cream: Makes the paan milk smooth, creamy, and perfectly balanced.
• Sabja Seeds: Also known as basil seeds.Soaked until they puff up for a fun, chewy falooda texture.
• Vermicelli: For added texture
• Cardamom Powder: For warmth, fragrance, and to lift the flavour.
• Rose Petals and Crushed Pistachios: For garnish 

Richa’s Top Tips

• Blend smooth: Make sure the paan milk is blended really well so you don’t get bits of leaf while sipping.
• Don’t skip soaking: Let the sabja seeds sit in water for at least 10 minutes to an hour till they puff up properly.
• Layer neatly: Spoon each layer carefully so the shots look pretty and don’t mix too soon.
• Chill before serving: Keep the paan milk in the fridge for a bit, it tastes way better cold.

Frequently Asked Questions

Storage Tips

• Fridge: Store paan milk in an airtight glass bottle for up to 2 days. Keep it chilled and shake well before using.
• Freezer: You can freeze the paan milk for up to a week in small airtight containers. Thaw in the fridge and blend again before using.
• Room temperature: Avoid leaving assembled shots out for more than 30 minutes. The ice cream will melt and the layers will lose their texture.

Serving Ideas

Paan Falooda Shots are a total showstopper on any dessert table, bright, festive, and fun to serve. Here are a few ways to make them shine even more:

• After Paneer Tikka Skewers – A refreshing, sweet bite to end a spicy, savory meal.
• With Savoury Snacks – A classic combination for your indulgent festive parties

For more such recipes check out some more Unique Diwali Sweets Recipes, perfect for planning your next celebration spread!

Did You Know?

Paan leaves have been part of Indian tradition for centuries not just as a mouth freshener but as a symbol of hospitality and celebration. They’re packed with antioxidants and are said to help with digestion, which is why you’ll often find paan served after a big meal. 

ConclusionThese paan falooda shots are all about fun, flavor, and celebration, a little desi, a little fancy, and a lot of delicious. They’re easy to put together yet feel festive enough for any celebration. If you make them, share your version on Instagram @my_foodstory, I’d love to see how you serve yours!

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Falooda Paan Shots

These Paan Falooda Shots are everything you love about Indian desserts– fun, colourful, and bursting with flavour 💚

Course Desserts

Cuisine Indian

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 8 Falooda Shots

Calories 81kcal

Author Richa

Ingredients

For paan milk

• 6 paan leaves Betel leaves
• 1 teaspoon saunf
• 1 tablespoon gulkand
• ½ teaspoon elaichi powder
• 3 scoops vanilla icecream
• 6 ice cubes
• 1-2 tablespoons milk

For Faloods shots

• 8 shot glasses
• ½ cup soaked sabja sweet basil seeds
• ½ cup cooked vermicelli
• ¼ cup vanilla icecream
• 1 tablespoon dried rose petals
• 1 tablespoon crushed pista

Instructions

• Chop off the stalk & thickest part of the vein from paan leaves as it tastes pungent/bitter.
  6 paan leaves
• Add all the ingredients for paan milk to a blender and blend till smooth.
  1 teaspoon saunf, 1 tablespoon gulkand, ½ teaspoon elaichi powder, 3 scoops vanilla icecream, 6 ice cubes, 1-2 tablespoons milk
• Add 2 teaspoons of sabja seeds to a shot glass, add 1 teaspoon of vermicelli as the second layer, fill ¾ of the glass with paan milk. Add a teaspoon of vanilla icecream, garnish with a few rose petals & crushed pista. Repeat the same for all the shot glasses and serve immediately.
  ½ cup soaked sabja, ½ cup cooked vermicelli, ¼ cup vanilla icecream, 1 tablespoon dried rose petals, 1 tablespoon crushed pista, 8 shot glasses

Video

Nutrition

Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 71mg | Fiber: 4g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 0.4mg | Calcium: 82mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Falooda Paan Shots appeared first on My Food Story.

Firecracker Crispy Potato is the most PERFECT snack to serve if you’re hosting this festive season! It’s a fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time. 

Meet my ultimate party trick: Firecracker Crispy Potatoes! These crunchy, golden bites are bursting with Indo-Chinese flavours and wrapped to look like little firecrackers 🎉  

The filling combines a spicy, aromatic potato, paneer, and Schezwan sauce  filling, rolled in thin samosa sheets, and fried (or air-fried!) till crisp and irresistible. Perfect for Diwali, house parties, or even along with your evening chai, these crispy potatoes are fun to make, look super impressive, and taste even better. 

These are one of those instantly hit unique recipes just like my Achari Paneer Naan Bombs and Papad Bowl Katori Chaat which you have got to try as well! For more festive snack ideas, check out my Diwali Recipes Round-Up which is my OG hosting guide!

Crispy Potato Ingredients Overview

Filling Base – Potatoes and paneer
Aromatics – Garlic, ginger, onions, green chillies, and capsicum for a fragrant, spicy punch.
Sauces – Homemade Schezwan sauce, and soy sauce bring the signature Indo-Chinese heat and umami.
Binders – Oats powder or cornflour to make the coating batter and hold everything together.
Wrappers – Thin samosa sheets rolled around the filling for that firecracker look + crunch.
Oil – For deep frying or brushing if air-frying.

Richa’s Top Tips

• Don’t overfill, make sure to make a lemon-sized ball for easy wrapping.
• Make sure to cut the samosa sheets in 2 for the perfect bite-size firecrackers. 
• Work in batches for even frying and perfect crispness.
• Want to prep ahead? Shape and freeze the rolls and fry straight from frozen when ready.

Frequently Asked Questions

Serving Ideas

• Serve hot with Schezwan Sauce, Sweet Chilli Sauce, or my creamy Boiled Egg Mayonnaise. 
• Pair them with other festive favourites like Spring Rolls, Chilli Paneer, or Veg Manchurian from our Diwali Party Snack Round-Up.

Crispy, spicy, and full of fun, these Firecracker Potatoes are guaranteed to light up your snack table. Quick to make, endlessly addictive, and bursting with flavour – they’re the perfect bite for your next festive get-together!

Recreate this and send me pictures of your festive spread over on my IG @my_foodstory! 

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Firecracker Crispy Potato

A fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 firecracker potatoes

Calories 176kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 tablespoons groundnut oil or any neutral flavored oil divided (+ ⅓ cup oil for deep frying)
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• ¼ cup finely chopped onions
• 1 green chilli finely chopped
• ¼ cup finely chopped capsicum
• 4 medium potatoes boiled, peeled & mashed – approx. 2 cups
• ½ cup grated paneer
• 1 tablespoon + 1 teaspoon schezwan sauce
• 2 teaspoons light soy sauce
• ½ teaspoon salt
• ½ teaspoon crushed pepper
• ¼ cup oats powder or cornflour
• ¼ cup cornflour
• ¼ cup + 2 tablespoons water
• 10 samosa sheets cut into 3mm wide x 6-7 cm long, strips

Instructions

Potato-paneer filling

• Heat 3 tablespoons of oil in a pan or kadai, add garlic, ginger and saute for a few seconds on high until fragrant. Add green chillies, onions, capsicum & saute for 2-3 minutes till onions turn translucent. Add mashed potatoes, paneer, schezwan sauce, soy sauce, salt, pepper, oats powder and saute for a few seconds till the sauces get absorbed well. Set aside to cool.

Samosa sheet strips

• Cut each samosa sheet into 2 & cut out 3mm wide x 6-7 cm long strips. Transfer the strips to a plate.

Making firecracker potatoes

• Mix cornflour in water to make the coating batter. Take approx. 2 tablespoons of the potato mix and make lemon sized balls. (You may grease your hands with oil if needed) set aside. Dip each ball in the coating batter, roll on the samosa sheet strips, dip again into the coating batter and roll again on the samosa sheet strips to form a fire cracker (watch video for more details) and set aside. Coating & rolling ensures that the strips stick well & firecrackers hold shape, so do not skip it. Repeat the same process for rest of the balls.

Deep frying method

• Heat ⅓ cup of oil in a deep kadai or pot and deep fry the firecracker potatoes on medium heat till they turn crisp & golden. Do not overcrowd the kadai so they get fried well. Fry in batches and set aside.

Airfrying method

• Preheat the airfryer at 140C and brush the basket/tray with oil. place the firecracker potatoes, gently brush or drizzle oil on them. Air fry at 140C for 12-15 minutes & at 190C for 3 minutes till they turn golden brown and crisp.
• Serve immediately as they stay crisp when hot.

Video

Nutrition

Calories: 176kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 275mg | Potassium: 342mg | Fiber: 2g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 1mg

This article was written and researched by Navya Khetarpal.

The post Firecracker Crispy Potato appeared first on My Food Story.

Crispy, sticky, and the perfect  amount of spicy, this Korean-style crispy lotus stem has an addictive crunch & comes covered in glossy gochujang glaze that makes every bite impossible to stop at one.

Lotus stem, also known as lotus root, might not be something you cook often, but this dish might just change that. Every bite is a mix of crunch, spice, and a glossy red glaze that makes it oh-so-special. There’s a little heat, a touch of sweetness, and a whole lot of flavor that sneaks up on you in the best way.

If you want to bring a surprise element to your Diwali party table with familiar flavours in new textures, then crispy lotus stem recipe is it. Make it a part of your charcuterie board, or serve it as is with some mayo or my garlicky yogurt dip for an appetiser that truly feels like the star of the evening!  

Ingredients for Crispy Lotus Stem

• Lotus Stem: The hero of the dish. Thinly sliced for even cooking. You can find it fresh or frozen in most Indian or Asian stores, both online and offline (I get mine from BlinkIt).
• Oil: A neutral one like sunflower or canola oil.
• Aromatics: Finely chopped ginger and garlic for flavor and aroma. 
• Sauce Base: Seasame seeds, gochujang (Korean chilli paste), gochugaru (Korean chilli flakes), soy sauce, and oyster sauce bring in that signature Korean heat and umami depth.
• Sweetness & Balance: A drizzle of honey rounds out the spice, while a splash of water helps create that glossy, sticky coating.
• Garnish: Spring onion greens for crunch, freshness, and a little visual pop right before serving.

Richa’s Top Tips

• Slice lotus stem evenly: Thin, uniform slices make all the difference. Thicker ones stay chewy instead of crisping up.
• Dry well: After soaking, pat the lotus stems completely dry so they don’t steam in the air fryer. This is an important to step to achieve crispy results.
• Don’t overcrowd: Give the slices space in the basket so hot air can move around freely.
• Balance the sauce: Taste before adding all the gochujang and gochugaru. Adjust spice and sweetness to your liking.
• Toss just before serving: Add the sauce only when you’re ready to eat, so the stems stay crisp and don’t go soggy.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 2 days. The lotus stem will soften slightly but still taste great.
• Freezer: Not recommended, as the sauce and texture of lotus stem don’t hold well once thawed.
• Reheating: Reheat in an air fryer or a hot pan for a few minutes to bring back some crispness. Avoid microwaving, as it makes the stems soggy.
• Make ahead: You can air fry the lotus stem slices in advance and store them separately. Toss them in the sauce just before serving to keep them crunchy.

Serving Ideas

These crispy lotus stems are great on their own, but even better when you pair them with the right dishes. Try one of these easy combos:

• With Vegetable Hakka Noodles – The sticky, spicy glaze on the lotus stems is perfect with these wok-tossed noodles.
• With Veg Fried Rice – The mild, savoury flavours of fried rice balance the bold spice of the lotus stem.
• With Chilli Garlic Noodles – For spice lovers who like their meals extra fiery.
• With Veg Spring Rolls – Great as part of an appetiser platter.
• With Jeera Rice – A mild, aromatic side that complements the bold Korean flavours.
• With Bibim Guksu – For a full-on Korean-inspired meal with layers of flavour.
• With Mango Sago – End on a sweet note with this creamy, tropical dessert that cools the palate.
• With Indian Breads – Explore a mix of festive flatbreads that pair beautifully with spicy starters like this.

Customisation Ideas

• Add crunch with peanuts – Toss in roasted peanuts at the end for extra texture and a nutty twist.
• Make it milder – Use fewer green chillies or replace gochugaru with Kashmiri chilli powder for a gentler heat that still keeps the colour.
• Add sesame oil – A small drizzle at the end deepens the nutty flavour and adds a beautiful gloss to the sauce.
• Try a fusion twist – Replace gochujang with schezwan sauce for an Indo-Chinese version that’s just as bold.
• Use different veggies – If lotus stem isn’t easily available, try the same recipe with baby corn, mushrooms, or cauliflower florets for a similar crisp bite.

Did You Know?

Lotus stems are nature’s own little engineering marvels. Each slice has a honeycomb of air channels that help the plant breathe underwater, and those same pockets give it that irresistible crunch when cooked. The stem stays crisp even after frying or simmering, which is why chefs across Asia love using it for texture. Plus, lotus stems have been part of traditional medicine for centuries, said to cool the body and boost digestion.

So go ahead and make this crispy Korean-style lotus stem at home. And if you try it, don’t forget to tag me on Instagram @my_foodstory so I can see your beautiful plates!

Watch Korean Crispy Lotus Stem Recipe Video

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Korean Crispy Lotus Stem

Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!

Course Snacks & Appetisers

Cuisine Korean

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Total Time 21 minutes minutes

Servings 4 persons

Calories 126kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 275 gms lotus stems approx. 3 cups, sliced very thin
• 2 teaspoons cooking oil

For stir fry

• 1 tablespoon sunflower oil or any neutral flavored cooking oil
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 teaspoon sesame seeds
• 2 ½ teaspoons gochujang korean chilli paste
• 1 teaspoon gochugaru korean chilli powder
• ¾ teaspoon soy sauce
• 1 ¼ teaspoons oyster sauce
• 1 tablespoon honey
• 2 tablespoons water
• 1 tablespoon finely chopped spring onion greens

Instructions

Air frying lotus stems

• Wash & soak the lotus stem slices in water for 5 minutes to remove the soil in them. Drain and dry well on a kitchen cloth.
• Pre-heat the airfryer to 170C and brush the basket with oil.
• Take the lotus stem slices in a wide bowl, drizzle oil and toss well so they get coated uniformly.
• Add to the air fryer basket. Do not pile or clump a lot of slices at one place as they stick together & do not get fried well.
• Air fry for 16 minutes at 170C while brushing with oil once every 6 minutes.

Sauce

• Add sesame seeds, gochujang, gochugaru, soy sauce, oyster sauce, honey, water to a bowl & give a good mix

Stir fry

• Heat oil in a pan, add ginger, garlic & saute on high for a few seconds till fragrant.
• Add the sauce & let it cook for 2 minutes till it thickens.
• Add air fried lotus stems & toss for 2 minutes to get them well coated with sauce.
• Garnish with spring onion greens.

Video

Nutrition

Calories: 126kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 122mg | Potassium: 422mg | Fiber: 4g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 31mg | Calcium: 42mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Korean Crispy Lotus Stem appeared first on My Food Story.

This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven! 

Who says you need an oven to bake a great cake? This eggless marble cake proves you don’t. It’s soft, chocolatey, and comes together right on your stovetop! It’s one of those recipes that look complicated, but are actually surprisingly easy. The mix of vanilla and cocoa gives it that classic “bakery” flavour, and those marbled swirls make it look festive and super tempting! Trust me, once you try this version, you’ll make it again (and again).

Eggless Marble Cake Ingredients

• Maida (All-purpose flour): This is for the  base of the cake, to keep it soft and light. Sift it once to avoid lumps.
• Sugar powder: For sweetness. Powdered sugar mixes better than granulated.
• Baking powder & salt: Your rise-and-balance duo. Baking powder makes it fluffy, and salt brings out the flavours.
• Oil: Keeps the cake moist without making it heavy. Any neutral oil like sunflower or vegetable oil works fine.
• Curds (Yogurt): Adds moisture and gives a soft crumb. Use fresh, slightly thick curd — not sour.
• Vanilla essence: Adds that classic bakery aroma and balances the cocoa flavour.
• Milk: Helps get the right batter consistency. Add gradually to avoid making it runny.
• Cocoa powder: Brings in the chocolate swirl and that rich marble effect — use good-quality unsweetened cocoa.
• Table salt (for baking): Used to create an even heat base in the kadai instead of using an oven.

Richa’s Top Tips

• Preheat the kadai properly: The salt base needs to be evenly hot before placing the cups in. Preheat for at least 10 minutes (5 on medium, 5 on low) so the cakes cook evenly and rise well.
• Use the right-sized cups: Small steel or aluminum cups work best. Avoid glass or ceramic as they retain heat unevenly on the stovetop.
• Don’t overmix the batter: Mix only until everything is combined. Overmixing makes the cake dense and heavy instead of soft and airy.
• Make clean swirls: When marbling, use a toothpick to gently swirl the chocolate and vanilla batters together. Don’t overdo it or you’ll lose the beautiful pattern.
• Cool completely before unmoulding: Let the cakes rest for 10–15 minutes before removing them from the cups. This helps them firm up and release cleanly without breaking.

Frequently Asked Questions

Storage Tips

• Room Temperature: If you’re planning to eat the cakes the same day, keep them covered at room temperature for up to 12 hours.
• Fridge: Store the marble cakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature or warm slightly before eating.
• Freezer: You can freeze the cakes for up to 1 month. Wrap each mini cake tightly in cling film and store them in a freezer-safe box.
• Reheating: Warm in the microwave for 10–15 seconds or steam briefly to bring back the softness. Avoid overheating, as that can dry the cake out.

Serving Ideas

These mini marble cakes are perfect for almost any occasion, from evening chai sessions to last-minute dessert cravings. Here are a few ways to make the most of them:

• With Chai or Coffee: A slice (or two) goes beautifully with your evening tea or a cozy cup of coffee.
• Topped with Chocolate Sauce: Pour some warm ganache or chocolate syrup over the cake for that café-style indulgence.
• With Ice Cream: Serve slightly warm with a scoop of vanilla or chocolate ice cream for a quick, satisfying dessert.
• For Festive Gatherings: Add them to your Diwali dessert table for a homemade touch.
• With Whipped Cream and Berries: Top the cake with whipped cream and fresh strawberries or blueberries for something light and pretty.

Customisation Ideas

• Add a coffee twist by mixing a teaspoon of instant coffee into the chocolate batter for a mocha flavor.
• Use jaggery powder instead of sugar if you prefer a deeper, caramel-like sweetness.
• Stir in chopped nuts or choco chips to make every bite more fun and textured.
• Add orange zest to the vanilla batter for a fresh, citrusy lift.
• Make it festive by topping with a drizzle of melted chocolate or a dusting of powdered sugar once cooled.

This eggless marble cake is proof that baking can be easy, even without an oven. It’s soft, swirly, and the kind of treat that disappears way too fast. Try it once and you’ll probably find yourself making it again just because it’s that simple. 

If you do, tag me on Instagram @my_foodstory so I can see your stovetop masterpieces!

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Eggless Marble Cake | No Oven, No Microwave

This Eggless Marble Cake recipe is the simplest way to get bakery type results at home, even if you don’t have a microwave or oven!

Course Desserts

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 mini cakes

Calories 240kcal

Author Richa

Ingredients

• ½ cup maida
• ¼ cup powdered sugar
• ¾ teaspoon baking powder
• ⅛ teaspoon salt
• ⅛ cup oil
• 1 ½ tablespoons curds
• 1-2 drops vanilla essence
• ¼ cup + 2 tablespoons milk divided
• 1 ¼ teaspoons cocoa powder
• 1 ¼ cups table salt for baking

Instructions

• Take maida, sugar powder, baking powder, ⅛ teaspoon salt in a bowl & give a quick mix to combine all the ingredients. Add oil, curds, vanilla essence, ¼ cup of milk and mix to make a smooth batter.
  ½ cup maida, ¼ cup powdered sugar, ¾ teaspoon baking powder, ⅛ teaspoon salt, ⅛ cup oil, 1 ½ tablespoons curds, 1-2 drops vanilla essence, ¼ cup + 2 tablespoons milk
• Divide the batter into 2 bowls. Add cocoa to 1 of the bowls with ½ – 1 tablespoon of milk and give a good mix.
  1 ¼ teaspoons cocoa powder, ¼ cup + 2 tablespoons milk
• Take a large, thick bottomed kadai or pan, add 1 ¼ cups of salt, spread to cover the kadai base well. Place a trivet on the salt and close the lid. Heat the kadai on medium for 5 minutes & on low for 5 more minutes for preheating the kadai.
  1 ¼ cups table salt
• Grease the cups well with oil and pour the batter as shown in the video. Make a marble pattern with the toothpick.
• Place the cups on the trivet, close the lid and bake on low for 25-30 minutes or till the toothpick inserted in the cake comes out clean to indicate the cakes are baked.
• Rest for 10-15 minutes and unmould.

Video

Nutrition

Calories: 240kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 47414mg | Potassium: 69mg | Fiber: 1g | Sugar: 11g | Vitamin A: 33IU | Calcium: 170mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Eggless Marble Cakes (no oven, no microwave) appeared first on My Food Story.

A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time! 

This Thai Curry Noodle Soup is like a hug in a bowl. It’s got that rich coconut milk base, a gentle kick from curry paste, and the kind of veggie goodness that makes you feel both indulgent and cozy at the same time. Plus, it comes together faster than you think.

Honestly, it’s one of those dishes I turn to when I’m craving something restaurant-style but also want to curl up on the couch with my blanket. Comforting, slightly spicy, wholesome, and totally slurp-worthy. 

Thai Curry Soup Ingredients 

• Thai curry paste – The hero! I have used a store-bought red Thai curry paste for ease and convenience.
• Aromatics: Shallots and garlic for lots of and aroma
• Coconut oil – for a subtle nutty depth, but can be subbed with a neutral-flavored oil in a pinch 
• Veggies: red capsicum, carrot, baby corn, mushrooms, bok choy add flavor, texture and nutrition to the dish. 
• Sauces: soy sauce and fish for umami notes that take this Thai curry soup to the next level!
• Jaggery – Just a pinch to balance out the spice and saltiness of this dish

• Coconut milk – Makes the soup rich, creamy, and hearty. 
• Rice noodles – The perfect addition to make the dish more wholesome. Can be subbed with any noodles of your choice. 
• Water – To adjust the consistency. 

• Coriander leaves – For garnish. Adds a fresh, herby finishing touch. 
• Thai red chillies (optional) – For those who like an extra fiery kick at the end.

Richa’s Top Tips 

• Don’t overcook the veggies: Cook veggies on high heat so they cook fast while still remaining crunchy. Overcooking will make them soggy, which is not ideal for this recipe. 
• Use full-fat coconut milk for the best, creamy texture. Light coconut milk tends to water down the flavor.
• Soak noodles separately instead of boiling them in the soup — this keeps the broth silky and not starchy.
• Fry the bok choy lightly: That char adds so much flavor!
• Add a protein of choice: Feel free to add poached chicken, pan-fried tofu, paneer, or even shrimp to make this dish more wholesome.  
• This dish can easily be made ahead in a big batch for quick and easy weeknight meals, as it’s both fridge and freeze-friendly (check storage instructions below)

Frequently Asked Questions 

Customisation Ideas

• Toss in some tofu cubes, prawns, or poached and shredded chicken for extra heartiness.
• Customise the veggies based on preference and whatever’s in your fridge — broccoli, zucchini, or snap peas work beautifully.
• Feel free to adjust the spice levels based on your tolerance. Thai curry paste comes in different levels of heat. Adjust according to your tolerance, and skip the chillies if you like it mild.
• Make it vegan: Simply omit the fish sauce and replace it with extra soy sauce. 

Storage Tips

• Refrigerate: Store the curry soup base (without the noodles) in the fridge for 2–3 days in an airtight container so the coconut milk doesn’t absorb other fridge smells.
• Freezing: The broth can also be frozen for up to a month. Coconut milk sometimes separates when thawed, but a quick whisk while reheating brings it back together.
• Reheating: Warm the soup on the stovetop over low heat (avoid high heat so the coconut milk doesn’t split). Then add the noodles and bok choy just before serving.

If you’re looking for a meal that’s equal parts comforting, flavorful, and a little exotic, this Thai Curry Noodle Soup is it. It’s quick enough for a weeknight, but special enough to serve when you’re having friends over. Slurp it up, and let the cozy vibes roll!

If you make this at home, don’t forget to send me your recreations over in my DMs @my_foodstory. I love hearing from you guys so much!!

Watch Thai Curry Soup Recipe Video

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Thai Curry Noodle Soup

A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time!

Course Main Course

Cuisine international, Thai

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4 portions

Calories 351kcal

Author Richa

Ingredients

• 1 tablespoon coconut oil or any neutral cooking oil divided
• 2 teaspoons finely chopped garlic
• 1 ½ tablespoons thai curry paste
• 5-6 shallots thinly sliced
• ½ red capsicum cut into broad sticks
• ½ medium carrot thinly sliced
• 5 baby corns sliced into 4
• 5 mushrooms halved
• 1 ½ teaspoon soy sauce
• ½ teaspoon fish sauce
• 1 teaspoon jaggery
• 1 cup thick coconut milk
• 1 bok choy sliced vertically into 2
• 100 grams rice noodles
• 5 cups water divided
• 2 tablespoons of coriander leaves
• 2 thai red chillies thinly sliced (for serving / optional)

Instructions

Making soup

• Heat 2 teaspoons of oil in a pan, add garlic & saute on high for a few seconds till fragrant. Add thai curry paste and saute for a minute on low. Add shallots & saute for a minute. Add capsicum, carrot, baby corns, mushrooms, saute for a minute on low. Add 2 cups of water and cook on low for 2-3 minutes till the veggies are just tender. Do not overcook as the veggies get soggy.

Cooking noodles

• Take noodles in a bowl, heat 2 cups of water and once it boils, add it to the bowl to soak the noodles for 1-2 minutes till they are cooked. Drain and set aside.

Frying bok choy

• Heat a teaspoon of oil in a pan, add bok choy and roast for 2 minutes on low on either sides till they are lightly browned and tender. Set aside on a plate.

Serving curry soup

• Add 3 ladles of soup to a bowl, add noodles, bok choy, garnish with coriander leaves and 2-3 slices of red chillies.

Video

Nutrition

Calories: 351kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 344mg | Potassium: 991mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12084IU | Vitamin C: 124mg | Calcium: 272mg | Iron: 4mg

This article has been researched and written by Urvi Dalal.

The post Thai Curry Soup with Noodles appeared first on My Food Story.

This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Add a dollop of butter, squeeze of lime, and freshly chopped onions, and you’ve got yourself a plate of pure happiness!

Pav Bhaji always takes me back to my college days in Mumbai. I’m BIG on street food and I could never get enough of the buttery, spicy goodness that the street stalls whipped up. That rich bhaji, those crunchy onions, the perfect squeeze of lemon on top, all scooped up with buttery pav – I mean! 😋

There’s no way I could go without it even all these years later and I’ve got the perfect recipe to replicate that street-style flavor right at home! This Pav Bhaji is made in the instant pot or pressure cooker, which does all the heavy-lifting so that only FIVE minutes of hands-on prep are involved. And no compromises on taste or texture!

I love to serve this decadent, veggie-loaded bhaji with my homemade ladi pav and I SWEAR by both these recipes! If you’ve got the same college cravings like me then you also need to check out my Misal Pav recipe and my OG Pav Bhaji recipe. And of course, Mumbai’s famous Green Keema Masala toooo!

Ingredients for One Pot Pav Bhaji

Vegetables – Potatoes, carrots, capsicum, beetroot and peas — the hearty base that makes the bhaji thick, filling, and nutritious.

Soya Granules – These add extra texture and depth to the bhaji, as well as adding protein!

Onions & Tomatoes – Onions for sweetness and body, tomatoes for tang and depth that tie the masala together.

Ginger, Garlic & Green Chilli – The essential aromatics that add sharpness, heat, and earthiness.

Pav Bhaji Masala – The star spice blend that gives pav bhaji its signature street-style flavour. Any store-bought version of your choice works. 

Turmeric & Chilli Powder – For colour, warmth, and a gentle kick of spice.

Butter & Oil – Butter for richness and indulgence, oil for balance in cooking. I prefer to use a neutral oil like sunflower oil here. 

Pav (Bread Rolls) – Soft ladi pavs, perfect for soaking up the bhaji.Garnish – Fresh coriander, onions, and lemon wedges for brightness, crunch, and zing.

Steps To Make Pressure Cooker Pav Bhaji

Prepare the Base

• Heat butter + oil in a pressure cooker or Instant Pot.
• Add onions and sauté until golden. Stir in ginger-garlic paste and cook till aromatic.

Add Spices and Veggies

• Stir in pav bhaji masala, chilli powder,  turmeric, coriander powder and salt. 
• Add tomatoes and cook until they soften and the oil begins to separate.
• Add all chopped vegetables (potatoes, beetroot, capsicum, carrots, peas, and soya granules) 
• Pour in water, mix, and pressure cook until the veggies are soft.

Mash the Bhaji

• Once pressure releases, use a potato masher to mash the cooked veggies into a smooth, slightly chunky curry. Add water as needed to adjust consistency and squeeze lemon juice into the bhaji. 
• Add a little tadka of butter and spices to elevate the flavors even more. 

Toast the Pav

• Heat butter on a flat tawa or pan.
• Slice pavs horizontally, place on the pan, and toast until golden.

Serve

• Plate bhaji hot, topped with butter, onions, coriander, and lemon wedges.
• Serve with the buttery toasted pavs.

Richa’s Top Tips

• Don’t skip the butter! It’s what makes pav bhaji authentic and indulgent.
• For a deeper flavor, add a little kasuri methi (dried fenugreek leaves) at the end.
• If making ahead, keep bhaji and pav separate. Toast pav fresh before serving.
• Use a wide potato masher or even the back of a katori for a smooth, street-style mash.
• You can easily make this recipe vegan by replacing butter with oil.
• You can adjust consistency of pav bhaji to suit your preference. If you like it slightly runny, add some water. For thicker bhaji, mash the bhaji more and simmer uncovered for a few extra minutes to reduce excess liquid.

Frequently Asked Questions

Serving Ideas

• Always top with extra butter (the more, the better!).
• Garnish with raw chopped onions and lemon wedges.
• Serve with papad, salad, or pickles for a fuller spread.

Storage Tips

• Store in an airtight container in the fridge for up to 2 days. 
• You can freeze the bhaji in an airtight container for up to 2 months. Thaw and reheat with a splash of water. Toast pavs fresh. 

One bite of this Pav Bhaji and you won’t be able to stop! It’s super quick to make, just as delicious as the street-side version and perfect for the entire family to enjoy. Make this and send me your recreations over on my IG @my_foodstory! 

Watch One Pot Pav Bhaji Recipe Video

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One Pot Pav Bhaji | Pressure Cooker Pav Bhaji

This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Tastes delicious with fresh laadi pavs, a dollop of butter, and crunchy onions!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 677kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1 ½ tablespoons sunflower oil or any neutral cooking oil
• 80 grams butter divided
• ½ teaspoon cumin seeds jeera
• 2 teaspoons finely chopped garlic
• 1 cup thinly sliced onions approx 120 grams
• 3 green chillies finely chopped
• 1 tablespoon kashmiri red chilli powder divided
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric powder
• 1 tablespoon + 1 teaspoon pav bhaji masala
• 1 ¾ teaspoon salt
• 1 cup finely chopped tomatoes 240 gms
• 2 large potatoes peeled and cubed, approx 330 gms
• 1 green capsicum cubed, approx 65 grams
• 1 ⅓ carrots peeled & roughly chopped, approx 70 grams
• ⅓ beetroot peeled & chopped into ¼ inch cubes, approx 60 grams
• ⅓ cup fresh or frozen green peas approx 85 grams
• ½ cup soya granules hydrated, refer note 1
• 1 teaspoon garlic paste
• ⅔ teaspoon kasuri methi
• ½ lemon juice
• 2 – 2 ½ cups water divided
• 2 tablespoons finely chopped coriander leaves

For serving

• 10 – 12 pav
• ½ cup finely chopped onions
• 2 tablespoons finely chopped coriander leaves
• 8 lemon wedges

Instructions

• Add vegetable oil and 40 grams of butter to a pressure cooker and allow to heat on medium heat. Add cumin seeds and let it splutter. Add garlic and saute for a few seconds on medium until fragrant.
  1 ½ tablespoons sunflower oil or any neutral cooking oil, 80 grams butter, ½ teaspoon cumin seeds, 2 teaspoons finely chopped garlic
• Add onions and fry on medium for 3-4 minutes till translucent. Add green chillies and saute for a few seconds.
  1 cup thinly sliced onions, 3 green chillies
• Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to combine, cover and cook on low for 5-6 minutes or until tomatoes are softened.
  1 tablespoon kashmiri red chilli powder, 2 teaspoons coriander powder, ¼ teaspoon turmeric powder, 1 tablespoon + 1 teaspoon pav bhaji masala, 1 ¾ teaspoon salt, 1 cup finely chopped tomatoes
• Add potatoes, capsicum, carrots, beetroot, green peas and soya granules. Stir to combine. Add 1 ½ cups of water, mix well and pressure cook for 3-4 whistles or 12 minutes after the 1st whistle.Allow the cooker to depressurise by itself and then open the lid.
  2 large potatoes, 1 green capsicum, 1 ⅓ carrots, ⅓ beetroot, ⅓ cup fresh or frozen green peas, ½ cup soya granules, 2 – 2 ½ cups water
• Mash the cooked veggies well using a potato masher. add ½ to 1 cup of water to adjust the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to absorb all the flavours and take off the heat. Add lemon juice and mix well.
  2 – 2 ½ cups water, ½ lemon juice
• Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a few seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a few seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and mix.
  80 grams butter, 1 tablespoon kashmiri red chilli powder, 1 teaspoon garlic paste, ⅔ teaspoon kasuri methi, 2 tablespoons finely chopped coriander leaves
• To serve, top pav bhaji with chopped onion, coriander leaves and serve with lemon wedges and hot toasted pav.
  10 – 12 pav, ½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves, 8 lemon wedges

Video

Notes

1. To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.

Nutrition

Calories: 677kcal | Carbohydrates: 91g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1940mg | Potassium: 1067mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5047IU | Vitamin C: 87mg | Calcium: 274mg | Iron: 7mg

This article was researched and written by Navya Khetarpal.

The post One Pot Pav Bhaji | Pressure Cooker Pav Bhaji appeared first on My Food Story.

Eight Treasure Soup makes eating your veggies feel like a treat; colourful, crunchy, and full of flavour!

Some days you just want something quick, warm, and full of veggies without thinking too hard about it. That’s exactly what this Eight Treasure Soup is. Just toss in whatever’s in your fridge, and somehow it comes together into a proper, flavour-packed meal.

It’s light, but still feels like you’ve eaten well. Nothing complicated, no special stock or tricky steps, just chop, stir, simmer, done. It’s the kind of soup you make once and then keep coming back to because it’s that easy (and tasty!).

Eight Treasure Soup Ingredients

Veggies

• Carrots, beans, and cauliflower – these get blanched first so they stay tender, not mushy.
• Cabbage, bok choy, zucchini, and mushrooms – added later so they stay crunchy and bright.
• Sweet corn (cream of corn) – gives the soup body and a little sweetness.

Aromatics

• Ginger, garlic, and green chilli – the base flavours that bring warmth and depth.

For the broth

• Vegetable stock or water – the base of the soup.
• Cornflour slurry – thickens it slightly so it’s brothy but not watery.
• Salt, sugar, and crushed pepper – to season and balance the flavours.

Other

• Cooking oil – just a little to sauté everything.
• Water – for blanching the firmer veggies before adding them to the soup.

Frequently Asked Questions

Richa’s Top Tips

• Blanch firm veggies first: This helps them cook through without turning mushy. Carrots, beans, and cauliflower need a quick head start so they cook through but don’t turn mushy later.
• Don’t overcook the leafy veggies: Cook leafy veggies briefly: Add cabbage, bok choy, and zucchini towards the end, they only need a minute to stay bright and crunchy.
• Don’t skip the corn slurry: It gives the soup just enough body so it’s not watery, but still light and brothy.
• Use high heat for aromatics: Sauté ginger, garlic, and green chilli on high heat (this releases their flavour without burning them).
• Taste and adjust before serving: The soup base is simple, so balancing salt, pepper, and sugar at the end makes a huge difference.
• Add stock slowly: Start with less vegetable stock and add more only if needed, so the soup doesn’t become too thin.

Storage Tips

• Fridge: Let the soup cool completely, then store it in an airtight container for up to 2 days. 
• Freezer: Skip the cornflour slurry if you plan to freeze it, add it fresh while reheating. The soup will stay good for about a month in the freezer.
• Reheating tip: If the soup thickens too much in the fridge, add a splash of water or stock while reheating to loosen it up.

Serving Ideas

Eight Treasure Soup is light and full of veggies, so it works best when paired with sides that balance it out, some equally wholesome, some a little heartier if you’re building a full meal:

• Chicken Fajita with Cilantro Lime Quinoa adds protein and fibre while staying flavourful and satisfying.
• Crispy Tofu Broccoli Stir Fry will give you a simple protein boost that pairs well with the mild soup.
• You can have it on the side with Veg Hakka Noodles  for a heartier option that still brings in more veggies.
• Asian Slaw Salad is bright and crunchy, perfect alongside a warm soup.
• Steamed Momos and hot soup are perfect together for a night in. 

Customisation Ideas

• Make it creamy: Stir in a splash of coconut milk or a spoon of cream at the end for a richer, silkier broth.
• Give it an earthy depth: Add a small handful of soaked shiitake mushrooms along with their soaking liquid for an umami boost.
• Add a citrus lift: Finish with a squeeze of lemon or lime juice just before serving to brighten the flavours.
• Bring in some crunch: Top each bowl with crispy fried shallots or toasted garlic chips for texture.
• Layer in some warmth: Add a tiny pinch of white pepper or freshly grated nutmeg for a subtle, cosy depth.

Did You Know?

Eight Treasure Soup gets its name from the traditional Chinese belief that the number eight symbolizes luck and prosperity. The “treasures” were originally a mix of eight specific ingredients like lotus seeds, jujubes, peanuts, and chestnuts, often served during Lunar New Year for good fortune. Over time, the recipe evolved, and many modern versions (like this one) use eight colourful vegetables instead, keeping the lucky number while making it lighter and fresher.

Honestly, this soup just makes life easier. It’s quick, it’s full of veggies, and it somehow feels like comfort food without weighing you down. One pot, very little effort, and you’ve got something that tastes like heaven.

Make it once and you’ll probably end up doing it on autopilot whenever you need a reset meal. And if you do, tag me on Instagram @my_foodstory, I’d love to see your bowls of this veggie magic.

Watch Eight Treasure Soup Recipe Video

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Eight Treasure Soup

Hearty, comforting, loaded with veggies, and insanely easy to make, this Eight Treasure Soup recipe is the perfect low-effort, healthy dish to add to your meal rotation.

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Calories 76kcal

Author Richa

Ingredients

• ¼ cup finely chopped carrots 35 gms
• ¼ cup finely chopped beans 30 gms
• ¼ cup tiny florets of cauliflower 25 gms
• 1 ½ cups water
• 1 tablespoon cooking oil
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 green chilli finely chopped (optional)
• ¼ cup finely chopped cabbage 25 gms
• ¼ cup finely chopped bok choy 20 gms
• ½ cup finely chopped zucchini 60 gms
• ½ cup finely sliced mushrooms 60 gms
• ¼ cup cream of corn 25 gms
• 1 tablespoon cornflour mixed in ½ cup water to make a slurry
• 1 ½ cups veg stock or water
• ¼ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon crushed pepper

Instructions

Blanching veggies

• Boil 1 ½ cups of water in a pot, add carrots and cook on medium heat for a minute, add beans and cook for another minute, add cauliflower & cook for 30 seconds. Take off the heat and drain immediately. Discard the water and set aside the veggies.
  ¼ cup finely chopped carrots, ¼ cup finely chopped beans, 1 ½ cups water, ¼ cup tiny florets of cauliflower

Making 8 treasure soup

• Heat oil in a wok or pan, add ginger, garlic, green chilli and saute on high for a minute till they turn light golden.
  1 tablespoon cooking oil, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, 1 green chilli
• Add cabbage, bok choy, zucchini, mushrooms and saute for a minute till they cook about 70% and stay crunchy. Let them not get overcooked.
  ¼ cup finely chopped cabbage, ¼ cup finely chopped bok choy, ½ cup finely chopped zucchini, ½ cup finely sliced mushrooms
• Add blanched veggies, cream of corn and saute for a few seconds.
  ¼ cup cream of corn
• Add vegetable stock, salt, sugar, pepper and bring to a boil on high heat.
  1 ½ cups veg stock or water, ¼ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon crushed pepper
• Add cornflour slurry while stirring continuously and once it boils, cook for 2 minutes on low heat for the soup to thicken and serve.
  1 tablespoon cornflour mixed in ½ cup water to make a slurry

Video

Nutrition

Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 554mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 0.4mg

This article was researched and written by Harita Odedra.

The post Eight Treasure Soup appeared first on My Food Story.

Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

There’s a special kind of joy in watching a poori puff up, like a golden little balloon rising out of hot oil. If you’ve always thought pooris are only something expert home cooks can pull off, this is your sign to give them a try.

And honestly? They’re way easier than they look. With the right dough, a few simple rolling tricks, and hot oil at just the right temperature, you’ll be dishing out light, airy pooris that stay crisp on the outside and soft inside. This step-by-step guide will walk you through everything, even if it’s your very first time making them.

Steps To Perfect Pooris

We did several trials to perfect this poori recipe and found out the the secret to making great pooris lies in these three things –

• How to make the Dough + resting time
• How to roll out the puris to ensure the oil remains clean and there are no burnt bits
• How to fry them so they puff up and puris are light, not oily

Poori Ingredients

For the Dough

• Whole wheat flour (atta) – the base of your dough
• Sooji (semolina) – optional, adds crispiness and helps pooris stay puffed longer
• Salt – for flavour
• Water – to bring the dough together (just enough to make a stiff dough)
• Oil (for the dough) – kneaded in at the end to make the dough smooth
  

For Frying

• Oil (for deep frying) – about 1½ to 2 cups; choose an oil with a high smoke point like sunflower or rice bran oil (so the pooris fry crisp without soaking up too much oil)

Dough for Poori

Poori dough is made in the same way as the dough for rotis but with a lot less water. It has a comparatively stiff texture as opposed to the soft dough for rotis.

The two main ingredients for the poori dough are atta (whole wheat flour) and water.

• If the dough is too dry and doesn’t come together, add water one teaspoon at a time till it comes together
• Once the dough has been kneaded well, add a teaspoon of oil and knead again for a minute or two – this makes the dough smooth
• Also, poori dough shouldn’t be rested for too long – just five to ten minutes will do

Rolling out Pooris

Ideally puris should be round or oval in shape, but there is no judgement here. Even after years of practice, sometimes I still dish out puris in all sorts of shapes.

• In the video below, I’ve demonstrated how to make puris which are roughly the size of my palm. The thickness of the poori should approximately be about 1 mm (shown in video). If they end up being too thin, they won’t puff up properly. Too thick and they won’t cook well.
• Dip the ball of dough in a tiny amount of oil before rolling it out. The oil helps grease the dough and makes it easier to roll them out without sticking. Avoid using dry flour to dust puris (like we do for rotis). When dry flour comes in contact with hot oil, the flour particles will just burn and leave burn bits in your oil. And that’s an unpleasant taste. It’s important that the oil remains clean as we fry the puris.
• Pooris are such a fun food experience for kids! So if you have kids to entertain, don’t hesitate to use a cookie cutter on your rolled out dough and make fun-shaped puris for the kids!

How to Fry Fluffy Crispy Pooris

There are a few technicalities involved in the poori-frying process. Here’s a quick checklist before you begin:

• Oil temperature: The pooris should be fried in hot oil to keep them from getting too oily or soggy. Do a temperature test in the beginning by putting a tiny piece of dough in the oil – it should sizzle and come to surface immediately. You can also add a pinch of salt to the oil which prevents puris from becoming oily.
• Best Oil for frying puris: Since pooris need to be fried in very hot oil, use oils with a high smoke point such as sunflower oil or rice bran oil. These will not smoke easily and will keep the oil clean
• Dropping the poori: Don’t just plop the rolled out poori flat onto the oil – Dangerous! The trick is to hold the poori vertically above the kadhai and gently slip it into the oil from one side.
• The fluff factor: Super crucial step – When the poori starts sizzling, pick up your skimmer and gently press the poori into the oil. As soon as the puri starts puffing up, turn it over and press it gently again from the other side. In a few seconds, the poori will start to become golden brown – that’s when it’s time to remove them. Each poori should take about 20-25 seconds to cook. You can roll them out before hand and fry them one after another. Or if you have someone to help you, you can fry them as and when they are rolled out.

Richa’s Top Tips

• Make the dough firm – A stiff dough (firmer than roti dough) helps the pooris puff up and keeps them from soaking in oil.
• Don’t skip the resting time – Let the dough rest for just 5–10 minutes, this relaxes the gluten enough to roll easily without making the pooris chewy.
• Skip the dry flour – Instead of dusting with dry flour (which burns in hot oil), dip each dough ball in a little oil before rolling to prevent sticking and keep the oil clean.
• Get the thickness right – Roll each poori to about 1 mm thickness, too thin and they won’t puff, too thick and they’ll stay doughy inside.
• Check your oil temperature – Drop a tiny bit of dough in the oil, it should sizzle up instantly. If it sinks, the oil’s too cold; if it burns quickly, it’s too hot. (Here’s our guide to testing oil for frying).

Frequently Asked Questions

Storage Tips

• Room temperature: Store fried pooris in an airtight container for up to 1 day. Line with paper towels to absorb excess oil and keep them from going soggy.
• Fridge: Not ideal, but if you must, refrigerate cooled pooris in an airtight container for up to 2 days. Please note that they will not stay crisp, and will soften. 
• Freezer: Freeze dough balls (not rolled or fried pooris) for up to 1 month. Thaw completely, roll, and fry fresh.
• Reheating: Reheat pooris on a hot tava for 20–30 seconds on each side until they regain some puff. Avoid microwaving, it makes them chewy and limp.

Customisation Ideas

Want to give your pooris a fun twist? Try these simple tweaks to make them a little different each time without complicating the recipe:

• Try spiced pooris – Mix a pinch of turmeric, red chilli powder, and crushed black pepper into the dough for a gentle kick.
• Add ajwain or carom seeds – Knead a pinch into the dough for a subtle earthy flavour that also aids digestion.
• Mix in spinach purée – Swap part of the water with spinach purée to get bright green, nutrient-packed pooris.
• Use beetroot juice – Add beetroot juice instead of water for naturally pink pooris that are perfect for festive platters.

Best accompaniments for Poori

Here’s a list of our favourite accompaniments for pooris! Some of these are super popular, some are an acquired taste! Here’s a list of side dish options to serve with your pooris:

• Chana Masala – The best, spicy, north Indian dish to go with pooris – work up your appetite before this heavy meal
• Poori Bhaji – Simple potato-veggie-loaded bhaji and poori – all time favourite
• Poori Aloo – Ignore the carbs and dig into this sinfully satisfying dry side dish made of aloo, onions, peas, etc.
• Poori Chutney – Most restaurants in South India serve poori with coconut chutney, and it is so addictive!
• Poori Korma – A richer variant of poori bhaji, this veggie korma one is for special occasions
• Poori Aamras – This combo is soooo underrated! When mango season is on, this is literally all we eat!
• Poori Shrikhand – Sweet and so delicious, this one is for all those with that insatiable sweet tooth
• And if you are craving pooris but don’t feel like making an accompaniment, grab that bottle of achar and a bowl of raita, and tuck in!

Making perfect pooris isn’t as tricky as it looks, once you get the dough right and the oil hot, it’s pure fun watching them puff up like golden balloons. Serve them fresh, hot, and crisp while they’re at their fluffiest, and don’t forget to pair them with something delicious on the side. 

And if you try this recipe, tag me on Instagram @my_foodstory, I’d love to see your poori plates!

Watch How to make the Perfect Pooris

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How to make the Perfect Pooris

Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

Course Side Dishes

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 284kcal

Author Richa

Ingredients

• 2 cups Whole Wheat Flour
• 1/2 tablespoon Sooji (optional)
• ½ tsp Salt
• 1/2 cup Water + extra if required
• 1 1/4 teaspoon Oil for the dough
• 1 1/2 -2 cups Oil for frying (see note 2)

Instructions

• Mix together flour, sooji and salt in a bowl and add half cup water a little at a time to make a stiff dough. If the dough is too dry and doesn’t come together, add more water a teaspoon at a time. The dough should be stiffer than roti dough, and should not be too pliable. At the same time, you shouldn’t see any dried bits of dough. Once the dough has been kneaded well, add 1 1/4 teaspoon oil and knead again for a minute or two to get a smooth dough. Cover this with a cloth and set this aside for 5-10 minutes.
• Once the dough has rested, roll it into a log and divide it into small gooseberry sized balls (slightly smaller than limes). Roll each piece of dough into smooth balls and then press it slightly. Repeat this till all the balls are formed and cover and set them aside.
• Heat oil in a kadhai or deep pan for frying. To roll out the pooris, take one ball, dip it slightly in oil and roll it out into a circle to 1 mm thickness. Don’t worry if you don’t get the perfect circle – just make sure it’s evenly rolled.
• Make sure the oil is very hot. To check, take a small pieces of dough and put it in oil. If it sizzles immediately to the top, the oil is ready for frying.
• Take the rolled out dough, hold it vertically above the oil near the edge of the kadhai and gently slide it in (don’t plop it in or the oil will splash back). The puri should immediately sizzle to the top. Start pressing it with the back of the spoon and as soon as it starts to puff up, flip it over gently. Keep pressing it gently as it puffs up. Once the puri is golden brown from the bottom, take it out. Repeat this till all the puris are fried.

Video

Notes

1. Add 1/4 teaspoon to the oil to the dough if you’d like. This keeps the pooris from becoming oily
2. The best oils for frying pooris are sunflower oil and rice bran oil because they have a high smoke point
3. Make sure the dough is rolled out evenly
4. Semolina or sooji is an optional ingredient in pooris – it helps them become crisp and stay crisp for longer. I’ve used it in the video but don’t generally use it while making them at home

Nutrition

Calories: 284kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Calcium: 20mg | Iron: 2mg

This article was researched and written by Harita Odedra.

More Bread Recipes

Indian Recipes

No Yeast Naan in 30 minutes (on the stovetop)

Side Dishes

Lachha Paratha | Flaky Layered Flatbread

Vegetarian Recipes

Whole Wheat Pita Bread Recipe

Breakfast

Kasuri Methi Parathas | Fenugreek Flatbread

The post Perfect Pooris – Fluffy and Light as air! appeared first on My Food Story.

When you want something quick, filling, and vrat-friendly, nothing beats a bowl of dahi wale aloo. Simple spices, creamy yogurt, and soft potatoes come together in a dish you’ll make on repeat.

Some recipes just feel like home. And for me, dahi wale aloo tops that list, especially during fasting days. Soft baby potatoes, a tangy and lightly spiced yogurt gravy–every bite feels hearty and comforting, without being heavy.

It’s a no onion, no garlic recipe, and yet is full of delicate flavours that make vrat ka khana something you actually look forward to. Whether it’s Navratri, Ekadashi, or just one of those days when you want something light but comforting, this recipe is always a win.

Vrat Wale Aloo Ingredients

For the tempering:

• Oil – A couple of tablespoons to get everything going.
• Spcies: cumin seeds, mustard seeds, hing (asafoetida), and ginger and green chillies,  – For lots of flavors, nuttiness, and aroma. 

For the gravy:

• Rajgira atta (amaranth flour) or besan – Helps thicken the yogurt gravy, give it a nutty taste, and keep it fasting friendly. Can be replaced with besan. .
• Spice powders – Red chilli, turmeric, coriander, and salt to balance everything out.
• Buttermilk – The heart of the dish and responsible for tang flavors and creamy textures. 
• Water – Just enough to adjust the consistency of the curry.

The star:

• Baby potatoes – Boiled and peeled. You can swap with cubed regular potatoes too.

To finish:

• Dry mint leaves and fresh coriander leaves– For garnish and freshness 

Richa’s Top Tips For Vrat Wale Aloo

• Boil potatoes just right – Don’t overcook them or they’ll fall apart in the curry. They should be tender but still hold their shape.
• Use fresh buttermilk – It gives the curry a light tang. If it’s too sour, dilute with water before adding.
• Keep stirring after adding buttermilk – This prevents curd from splitting and keeps the gravy smooth.
• Simmer low and slow – The curry thickens best on gentle heat, letting all the flavours come together without curdling.
• Mint + coriander at the end – Always add them right before serving for the freshest aroma.

Frequently Asked Questions

Storage Tips

• Fridge: Store the curry in an airtight container for 2–3 days. Reheat gently on the stovetop and add a splash of water or buttermilk if it thickens.
• Freezer: This curry isn’t ideal for freezing since the yogurt can split on thawing. It’s best made fresh.
• Leftovers: If the potatoes have soaked up too much gravy, just loosen it with a little water or buttermilk while reheating. Make sure to taste and adjust the spices if needed. 
• Reheating: Warm slowly on low heat, stirring often. Avoid boiling too long after reheating or the curd may curdle.

Serving Ideas

This curry is simple, creamy, and versatile. Here are some delicious ways to enjoy it:

• With Pooris – A classic combo that never fails, especially when you’re craving a hearty meal.
• With Jeera Rice – On non-fasting days, this combo is simple, homely, and so comforting.
• With Samak Rice (Barnyard Millet) – Great if you’re observing a fast but still want a rice-like base.
• With Sabudana Khichdi – A lovely mix of textures; the curry adds tanginess to the soft sabudana.
• With Suji Halwa – Try the traditional halwa-poori experience but swap in vrat wale aloo for a festive touch.
• With Parathas – If not fasting, serve it with flaky parathas for a weekday dinner that feels special.

Customisation Ideas

• Switch the flour – Use singhare ka atta or kuttu ka atta instead of rajgira for a slightly different texture and flavour.
• Add a crunch – Toss in roasted makhana (fox nuts) along with the potatoes for extra bite.
• Try a sweeter note – A pinch of sugar or jaggery balances the tanginess of the yogurt beautifully.
• Play with spices – A little roasted cumin powder sprinkled at the end gives a warm, earthy finish.
• Change the potatoes – Use regular cubed potatoes or even sweet potatoes if baby potatoes aren’t handy.

Did You Know?

Rajgira atta (amaranth flour), used here as a thickener, isn’t just a vrat staple, it’s also one of the most protein-rich gluten-free flours around. In fact, amaranth was considered sacred by the Aztecs and has been used in traditional Indian fasting food for centuries. It’s packed with fiber, calcium, and iron, making this humble curry not only vrat-friendly but also surprisingly nutritious.

Vrat wale aloo prove that simple fasting food can still be full of flavour and comfort. The creamy yogurt gravy, soft potatoes, and light spices make this dish something you’ll want on repeat, whether you are fasting or not. Pair it with pooris, rotis, or even samak rice, and you’ve got a meal that feels hearty yet soothing.

If you try this recipe, don’t forget to tag me on Instagram @my_foodstory, I’d love to see how you’re serving it up at home!

Watch Vrat Wale Aloo Recipe Video

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Vrat Wale Aloo (No onion, no garlic) | Dahi Wale Aloo

When you want something quick, filling, and vrat-friendly, nothing beats a bowl of dahi wale aloo. Simple spices, creamy yogurt, and soft potatoes come together in a dish you’ll make on repeat.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 244kcal

Author Richa

Ingredients

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon hing
• 1 tablespoon finely chopped ginger
• 2 green chillies finely chopped
• 2 tablespoons rajgira atta or besan
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoons coriander powder
• ¾ teaspoon salt
• 500 grams baby potatoes boiled & peeled
• 1 ½ cups buttermilk
• ¼ – ½ cup water
• 1 teaspoon dry mint
• 2 tablespoons finely chopped coriander

Instructions

• Heat oil in a kadai or pan, add cumin & mustard seeds, once they splutter, add hing, ginger & green chillies and saute them for a few seconds until fragrant.
  2 tablespoons oil, 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, ¼ teaspoon hing, 1 tablespoon finely chopped ginger, 2 green chillies
• Add rajgira atta and saute for 2 minutes till the rawness goes.
  2 tablespoons rajgira atta or besan
• Add spice powders – red chilli, coriander, turmeric, salt & saute for a few seconds.
  1 teaspoon red chilli powder, ½ teaspoon turmeric powder, 2 teaspoons coriander powder, ¾ teaspoon salt
• Add buttermilk, keep mixing on low heat till it boil & simmer for 5-7 minutes till it blends well with the spices. Add baby potatoes & cook on low for 8-10 minutes. If needed, you may add ¼ – ½ cup water to adjust the gravy to be of a pouring consistency
  500 grams baby potatoes, 1 ½ cups buttermilk, ¼ – ½ cup water
• Sprinkle dry mint, coriander leaves and serve.
  1 teaspoon dry mint, 2 tablespoons finely chopped coriander

Video

Notes

1. You may substitute baby potatoes with boiled & cubed potatoes which will work equally well.
2. Baby potatoes to be cooked in a pressure cooker for approx. 15 minutes or a pot for 20-22 minutes.
3. Rajgira atta is a gluten-free flour made from the seeds of the amaranth plant. (Used in India for both everyday cooking and during religious fasting periods when grains like wheat are traditionally avoided).
4. Rajgira atta may be replaced with besan which works equally well.

Nutrition

Calories: 244kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 624mg | Potassium: 698mg | Fiber: 5g | Sugar: 6g | Vitamin A: 321IU | Vitamin C: 28mg | Calcium: 140mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Vrat Wale Aloo (No Onion, No Garlic) appeared first on My Food Story.

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

Mushroom lovers, this one’s for you! Smoky, spicy, garlicky, and full of bold Himalayan flavors — this Nepali-style mushroom salad (or Mushroom Sadheko) is unlike any salad you’ve ever had.

It’s warm, punchy, and made with a tomato-garlic chutney that you’ll honestly want to put on everything. And the best part? It comes together surprisingly fast, and you won’t need any fancy ingredients. Plus, it’s naturally vegan and gluten-free!

I stumbled upon this Nepali Mushroom Salad while looking for new ways to use mushrooms beyond stir-fries and soups. One bite and I was completely hooked — the kind of hooked where you go back for seconds before you’ve even finished your first bite. If you’re into bold flavors and a bit of heat, you’re in for a serious treat!

Nepali Mushroom Salad Ingredients

This dish may sound fancy, but the ingredients are pretty straightforward:

Oil – I have used mustard oil for it’s smokey, spicy flavor, but any neutral-flavored oil such as groundnut, sunflower, canola, etc. will work. 

Garlic cloves – For aroma and to infuse a beautiful, almost smokey-garlicky flavor to the chutney. 

Whole dried red chillies – Soaked and then cooked along with the garlic and tomatoes. Adds heat and depth of flavor to the dish. Feel free to adjust according to your spice tolerance. 

Salt – For seasoning. 

Tomatoes – Forms the base of the chutney and adds a nice tang to the whole dish. 

Button mushrooms – The hero ingredient! They soak up all the flavors beautifully and add a nice bite.

Onions – Thinly sliced, raw onions for crunch, sharpness, and to balance out the rich chutney.

Turmeric powder – Used in the tempering to lend a lovely color and an earthy undertone.

Coriander leaves – For a fresh and herby lift right at the end.

How to Make Mushroom Sadeko

Here’s a quick step-by-step overview to get this salad on your table:

1. Make the Tomato Chutney:

• Heat 2 tbsp oil, sauté garlic and red chillies briefly till fragrant.
• Add halved tomatoes (cut-side down) and ½ tsp salt.
• Cook on low for 5–6 minutes until tomato skins loosen.
• Let the mixture cool, peel off tomato skins, and blend everything into a smooth chutney.

2. Cook the Mushrooms:

• In a separate pan, heat 1 tbsp oil, add mushrooms and ½ tsp salt.
• Cook on low for 2–3 minutes until mushrooms are tender and juicy.

3. Assemble the Salad:

• Add mushrooms and thinly sliced onions to a bowl.
• Pour in the tomato chutney and mix well.

4. Final Tempering:

• Heat 1 tbsp oil, add turmeric powder, and pour it immediately over the salad.
• Mix well, garnish with chopped coriander, and serve warm or at room temp.

Frequently Asked Questions

Richa’s Top Tips

• Use fresh mushrooms: Avoid canned mushrooms — fresh ones have the right texture and absorb the chutney beautifully.
• Don’t rush the tomato chutney: Let it cook low and slow so the flavors develop and the tomatoes break down properly.
• Adjust the spice level: If you’re heat-sensitive, start with 6–8 red chillies instead of 12. Want more fire? Add a few extra or use spicier varieties.
• Let it sit for 10–15 minutes: Like many Nepali sadhekos, this salad benefits from a little resting time. It helps the flavors marry together.

Storage Tips

While it’s best eaten fresh, you can store leftover mushroom salad:

• In the fridge: Up to 2 days in an airtight container. The flavors actually deepen overnight.
• Reheating: Not necessary. It’s best served at room temperature. Just give it a quick stir before serving.
• Freezing: Not recommended — mushrooms tend to go rubbery after thawing.

Serving Ideas

• As a side dish with plain rice, dal, or roti.
• With beaten rice (chiura) – A classic Nepali pairing.
• In a wrap or taco – Yes, really! This salad makes an awesome vegetarian taco filling.
• On toast – Spoon some over crusty bread for a spicy mushroom bruschetta.

Mushroom Salad Variations

Want to make this dish your own? Go for it:

• Add boiled potatoes for a heartier version.
• Mix in roasted peanuts for crunch.
• Try with oyster or shiitake mushrooms for deeper umami.
• Add a squeeze of lime or lemon juice right before serving for a citrusy zing.
• Swap coriander for spring onions if you’re not a fan of the herb.

If you’re tired of the same old salad routine and craving something with real personality, this Nepali Mushroom Salad is your answer. It’s bold, warm, and spicy — with a chunky tomato chutney that brings everything together. Plus, it’s vegan, gluten-free, and takes under 30 minutes from start to finish.

Next time you’ve got a box of mushrooms in the fridge and no dinner plan — remember this recipe. It might just become your go-to way to eat mushrooms, too. If you try this recipe, don’t forget to send a DM with the pictures over on my IG @my_foodstory as well as tag me in your stories! 

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Nepali Mushroom Salad | Mushroom Sadheko

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

Course Snacks & Appetisers

Cuisine Nepali

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 portions

Calories 263kcal

Author Richa

Ingredients

• ¼ cup mustard oil divided
• 25 garlic cloves peeled
• 12 red chillies whole
• 1 teaspoon salt divided
• 4 medium tomatoes halved, approx. 300 gms
• 400 grams button mushrooms cut into four (2 packets)
• 1 cup thinly sliced onions
• ¼ teaspoon turmeric powder
• 1 tablespoon finely chopped coriander leaves

Instructions

Making tomato chutney:

• Heat 2 tablespoons of oil in a pan, add garlic cloves, red chillies and saute for a few seconds till fragrant.
  ¼ cup mustard oil, 25 garlic cloves, 12 red chillies
• Add halved tomatoes with the cut side down on the pan, ½ teaspoon of salt and once it sizzles, cook on low for 5-6 minutes, till the tomatoes peel off easily. This indicates that the tomatoes are cooked well.
  4 medium tomatoes, 1 teaspoon salt
• Switch off the heat, remove the skins of tomatoes & let the mixture cool.
• Once cooled, add to a mixer and grind to a smooth paste.

Making mushroom sadheko:

• Heat another pan with 1 tablespoon of oil, add mushrooms, the remaining ½ teaspoon of salt and cook on low for 2-3 minutes till they are cooked well.
  400 grams button mushrooms
• Add cooked mushrooms to a bowl, add sliced onions, pour the tomato chutney and set aside.
  1 cup thinly sliced onions

Tempering:

• Heat 1 tablespoon of oil in a pan, add turmeric powder & immediately add it on top of the tomato chutney & mix well.
  ¼ teaspoon turmeric powder
• Garnish with chopped coriander leaves
  1 tablespoon finely chopped coriander leaves

Video

Nutrition

Calories: 263kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 610mg | Potassium: 1182mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2319IU | Vitamin C: 222mg | Calcium: 78mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Nepali Mushroom Salad | Mushroom Sadeko appeared first on My Food Story.

I’m convinced that Idli Fry is the most addictive way to eat idlis! This one is basically crisped up Idlis with an Indo-Chinese twist and it’s absolutely perfect for tea-time, quick lunches, or packed for the tiffin!

While I love a traditional Idli Sambar, there’s just something sooo addictive about this chilli Idli Fry. Imagine crisped up idlis tossed in a zingy Indo-Chinese sauce along with aromatics and crunchy veggies. That’s right – this dish is the best of both worlds. South Indian comfort and Indo-Chinese addictiveness 😝It’s perfectly warm and crispy and you just can’t help but lick that delicious masala off your fingers! I love enjoying these on their own with heaps of spring onions on top. 

Ingredients for Chilli Idli

• Idlis fresh or day-old will work equally well in this recipe!
• Oil for pan-frying
• Green chillies for a kick
• Onions and capsicums for a nice veggie crunch 
• Light soy sauce + salt to season
• Ketchup for tang. I have used my homemade tomato ketchup but store-bought works too.
• Homemade Schezwan sauce for heat
• Fresh spring onions for garnish

 Richa’s Top Tips

• Generally idlis are deep fried to make them crunchy, but I like air frying them – same result, just less oil
• Use leftover idlis for best results – they are slightly drier than fresh ones so they crisp up well
• You can customize the veggies based on preference and availability – sweet corn, baby corn, mushrooms, and even broccoli will taste nice here. 
• If you are making a large batch, air fry the idlis in batches to make sure they are evenly crispy. 
• Adjust the spice level to your taste by increasing or decreasing the green chillies and schezwan sauce.

Frequently Asked Questions

Storage Tips

• This Idli Fry is best eaten fresh, hot off the pan.
• If you must store, keep in an airtight container in the fridge and microwave to reheat.

Serving Ideas

• Dunk these into some extra schezwan sauce  or even some mayo/ketchup if you’d like
• Pair with a piping hot cup of chai

Customisation Ideas

• Add any veggies that you like – baby corn, broccoli, mushrooms
• Serve with extra schezwan sauce on the side

Variations of Idli Fry

While I LOVE this Indo-Chinese preparation of Idli Fry, there are so many other variations to this recipe too! You can…

• Spice up the idlis with a tempering of podi, mustard seeds, curry leaves, tomatoes, onions, and green chillies for that classic masala fry 
• Go the chatpata route by pan-frying the idlis with a mix of pav bhaji masala, chaat masala and veggies 
• Use sambhar masala, dried red chillies, veggies and curry leaves for a wholesome South Indian style fry 

This idli fry recipe totally comes in clutch when I’ve got extra idlis and absolutely everyone at home loves them! Such a quick and easy recipe with incredible flavor and texture. A true winner snack recipe in my book and one that you MUST try out!

If you liked this recipe, be sure to stay tuned for more as part of my Idli Dosa Batter series, and send me your recreations over on my IG @my_foodstory! 

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Chilli Idli Fry

Spicy and crunchy, this chilli idli fry recipe is the perfect way to jazz up leftover idlis and turn it into something addictive, quickly!

Course Snacks & Appetisers

Cuisine Indian, South Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Author Richa

Ingredients

• 2 tablespoons sunflower oil or any neutral cooking oil divided
• 2 teaspoons finely chopped garlic
• ½ teaspoon finely chopped ginger
• 2 green chillies slit
• 1 cup onion petals
• ½ red capsicum cubed
• ½ green capsicum cubed
• 6 idlis cut into 4 pieces
• 1 ½ teaspoons light soy sauce
• 2 teaspoons ketchup
• 1 tablespoon + 1 teaspoon schezwan sauce
• ⅛ teaspoon salt
• 2 tablespoons finely chopped spring onion greens

Instructions

Air frying idlis

• pre-heat the air fryer to 180C and brush the basket with oil. Add idlis to the basket and spray or brush them with oil and air fry at 180C for 6 minutes and 2-3 minutes at 200C till they turn crisp from the outside and have light golden edges. Remove from the basket and set aside.
  2 tablespoons sunflower oil or any neutral cooking oil, 6 idlis

Making idli chilli

• heat 1 tablespoon oil in a wok or deep kadai, add garlic, ginger & saute for a few seconds until fragrant. Add green chilli, onion petals and saute for 1-2 minutes till the onion edges turn light golden. Add red & green capsicums and toss for a minute. Add fried idlis and toss for a minute. Add soy sauce, ketchup, schezwan sauce, salt and toss for 1-2 minutes till the idlis are well coated with the sauce. Garnish with spring onion greens and serve.
  2 teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 2 green chillies, 1 cup onion petals, ½ red capsicum, ½ green capsicum, 1 ½ teaspoons light soy sauce, 2 teaspoons ketchup, 1 tablespoon + 1 teaspoon schezwan sauce, ⅛ teaspoon salt, 2 tablespoons finely chopped spring onion greens

Video

Notes

1. Leftovers idlis work really well in this recipe.

This article was researched and written by Navya Khetarpal.

The post Chilli Idli Fry | Indo-Chinese Chilli Idli appeared first on My Food Story.

Got leftover idli or dosa batter? Turn it into soft, spongy White Dhokla, a fermented, tangy, delicious  version of yellow dhokla – made easily with our homemade idli dosa batter! 

I need to get more people on the White Dhokla train because I think it’s one of those recipes that’s just SO underrated! I might even like it more than the traditional Gujarati yellow khaman dhokla if I’m being honest. This type of Dhokla is made without besan, and with a fermented batter – the hero here is actually my homemade idli dosa batter that gives the dhokla a gentle tang with the same light and fluffy dhokla texture that we love. 

If you’ve got leftover idli dosa batter on hand, this recipe takes just 5 minutes of prep time and comes together in just 20 minutes, making it the perfect breakfast or evening snack that’s as tasty as it is convenient. 

White Dhokla Ingredients

Batter

• Idli-dosa batter, green chilli, ginger, salt, crushed pepper 
• Eno or fruit salt (see notes for substitute) – this gives us that airy and spongy texture that’s signature to dhokla 

Tempering 

• Cooking oil, mustard seeds, white sesame seeds, asafoetida powder (hing), curry leaves, coriander leaves, salt, sugar, lemon juice, water

For Garnish

• Coriander leaves, freshly grated coconut

Richa’s Top Tips

• Adding eno to the batter makes these dhoklas super fluffy – you can sub with baking soda and lemon juice in a pinch but don’t skip this!
• Let the dhokla rest before cutting so it stays fluffy and doesn’t collapse

Frequently Asked Questions

Serving Ideas

• Dunk this khatta dhokla into some green chutney
• Have it with a cup of chai 
• Pack it in your kiddo’s tiffins with tomato ketchup for an easy lunch 

White Dhokla Customisation Ideas

• Add some red chilli powder in place of/along with black pepper powder to the batter for slightly spicier dhoklas  
• You can throw in some white sesame seeds to the tempering lends a lovely crunch and texture to the dhoklas 
• Skip the tempering entirely for a lighter and slightly quicker tea time snack. These Gujarati khatta dhokla taste delicious either ways!

Storage Tips

• Store batter in the fridge and make fresh dhokla when needed. It’s important to only store the idli dosa batter and to add the remaining ingredients such as salt, sugar, eno just before steaming the dhokla 
• Steamed dhokla keeps well for 2-3 days if stored in an airtight container in the fridge 
• This dhokla is not freezer-friendly — texture changes when thawed
• Reheat in a steamer or microwave with a splash of water
• You can add fresh tempering to revive the flavor before serving

Recipes With Idli Dosa Batter:

• Dhokla 
• Idli
• Dosa
• Appe / Paniyaram
• Mysore Masala
• Uttapam
• Dosa Waffle
• Schezwan Idli Fry

This White Dhokla has got to be one of my favorite things to make with leftover idli dosa batter! Easy, fuss-free and so so delicious. Give it a try and I bet it’ll make it’s way to your weekly rotation ❤️

If you liked this recipe, be sure to stay tuned for more as part of my Idli Dosa Batter series, and send me your recreations over on my IG @my_foodstory! 

Watch White Dhokla Recipe Video

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White Dhokla | Khatta Dhokla | Idada

Spongy, soft, and slightly tangy, white dhokla is a delicious and insanely healthy evening snack that comes together in just 20 minutes with Idli Dosa Batter

Course Breakfast, Snacks & Appetisers

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 persons

Calories 52kcal

Author Richa

Equipment

• 1 steamer

Ingredients

• 1 ¼ cups idli-dosa batter
• 1 green chilli crushed
• ¾ inch ginger crushed
• ¼ teaspoon salt
• ½ teaspoon eno or fruit salt
• ¼ teaspoon crushed pepper

Tempering

• 1 tablespoon cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon white sesame seeds
• ¼ teaspoon asafoetida powder hing
• 2 sprigs curry leaves
• 1 tablespoon finely chopped coriander leaves
• ¼ teaspoon salt
• 1 teaspoon sugar
• juice of ½ lemon
• ¼ cup water

For garnish

• 1 tablespoon finely chopped coriander leaves
• 1 tablespoon freshly grated coconut

Instructions

Prep steamer

• Grease a round 12 inch steamer plate with oil. Heat the steamer or a pot with water. Place a stand inside and let the water come to a boil.

Batter

• Take the idli-dosa batter in a bowl, add crushed chilli, ginger, salt & mix to combine well. Once the water starts boiling, add fruit salt or Eno to the batter and mix gently till the batter is frothy.
  1 ¼ cups idli-dosa batter, 1 green chilli crushed, ¾ inch ginger crushed, ¼ teaspoon salt, ½ teaspoon eno or fruit salt

Steaming dhoklas

• Transfer the batter immediately to the greased steamer plate, sprinkle crushed pepper on top, keep on the stand, cover and steam on high heat for 10 minutes. To check if the Dhokla is cooked, insert a toothpick in the centre of the dhokla and if it comes out clean, it’s done. If it has batter on it, steam for a few more minutes until done. Rest for 5 minutes, remove from the steamer and set aside to cool.
  ¼ teaspoon crushed pepper

Tempering

• Heat oil in a pan, add mustard seeds and once they sputter, add sesame seeds, hing, curry leaves, salt, sugar and water. Be careful as the water will splutter. After 10 seconds, switch off the stove and squeeze lemon. Mix with a spoon.
  1 tablespoon cooking oil, 1 teaspoon mustard seeds, 1 teaspoon white sesame seeds, ¼ teaspoon asafoetida powder, 2 sprigs curry leaves, 1 tablespoon finely chopped coriander leaves, ¼ teaspoon salt, 1 teaspoon sugar, juice of ½ lemon

Serving Dhoklas

• Demould dhoklas once cooled and cut into squares. Pour the tempering over the dhokla and let it soak in it for 5-10 minutes. Garnish with grated coconut & coriander leaves just before serving.
  1 tablespoon finely chopped coriander leaves, 1 tablespoon freshly grated coconut

Video

Notes

1. Adding eno helps in making the dhoklas spongy, porous & light, so do not skip it.

Nutrition

Calories: 52kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 467mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 0.2mg

This article was researched and written by Navya Khetarpal.

The post White Dhokla | Khatta Dhokla | Idada Recipe appeared first on My Food Story.

Healthy is no longer boring with these vibrant beetroot tikkis!. Crispy on the outside, soft and flavourful on the inside, your snack time just got its glow up.

If you’re anything like me, I am pretty sure you’re always on the lookout for snacks that are a little healthier but still super satisfying. And these beetroot tikkis totally deliver on that! They look awesome, are crispy, and packed with flavour to the brim.

I love making a batch of these for tea-time or when friends come over and they always disappear fast. You can pan-fry, use an air-fryer or even bake them depending on your mood and how much washing up you want to avoid  

Beetroot Tikki Ingredients

For the tikki mixture:

• Beetroot, grated – Adds colour, nutrition, and earthy flavour.
• Mashed paneer – Makes the tikkis soft, rich, and protein-packed.
• Cooked rice – Helps bind everything while keeping the texture light.
• Boiled sweet potato, mashed – Adds natural sweetness and moisture.
• Finely chopped onions – For a bit of crunch and sharpness.

Spices and seasoning:

• Salt, cumin powder, chaat masala, amchur powder, pepper powder, and a pinch of garam masala.  All come together to add tang, warmth, and balance to the tikkis.

For binding:

• Oats powder – A healthy gluten-free binder that holds the mixture well.

For cooking:

• Sunflower oil or any neutral-flavoured oil – Used for shallow-frying the tikkis till crisp and golden.

Richa’s Top Tips For Beetroot Tikki

• Squeeze out excess moisture from the beetroot – This helps the mixture stay firm and prevents soggy tikkis.
• Mash everything well – Make sure the paneer, sweet potato, and rice are properly mashed so the mixture binds smoothly.
• Don’t skip the oats powder – It’s the secret to holding everything together without using breadcrumbs or flour.
• Cook on medium heat – This ensures the tikkis get crispy on the outside while staying soft inside.
• Shape with greased hands – Lightly oil your palms before shaping to avoid sticking and get smooth, even tikkis.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover beetroot tikkis in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer for a few minutes until crispy again.
• Freezer: Freeze uncooked tikkis by placing them on a tray until firm, then transfer to a ziplock bag. They stay good for up to 1 month. Thaw in the fridge before pan-frying.
• Meal prep friendly: You can make the mixture a day in advance and store it covered in the fridge. Just shape and fry when ready to eat.

Serving Ideas

These beetroot tikkis are super versatile so here are some fun ways to serve them:

• Tikki Chaat – Use these in place of aloo tikkis in your aloo tikki chaat recipe. Top with yogurt, chutneys, and sev for a colourful, spicy street food-style snack.
• Burger Patties – Sandwich them into buns with mint chutney, onions, and lettuce for a vibrant vegetarian burger.
• Wrap it Up – Roll the tikkis into a homemade roti or tandoori roti with sliced veggies and chutney for a quick lunch wrap.
• Add to Salads – Crumble leftover tikkis over a chickpea salad or quinoa bowl for added protein and crunch.
• Frankie Filling – Use as a base in your kathi roll or mumbai-style frankie recipe with spicy sauces and onions.
• With Dips – Serve as an appetizer with dips like mint chutney, garlic yogurt dip, and spicy mayo.
• Tea-Time Snack – Just serve warm with chai and masala peanuts or cheese crackers for an easy evening nibble.

Customisation Ideas

• Add herbs for freshness: A handful of chopped coriander or mint leaves can add brightness and lift the flavour.
• Use millet instead of rice: Swap the rice with cooked foxtail millet, barnyard millet or even amaranth for a more nutrient-dense twist.
• Make it cheesy: Add a bit of grated cheese into the mixture or as a stuffing for a melty centre.
• Turn it into kebabs: Shape the mixture around skewers and grill or bake for beetroot seekh kebabs.
• Crust it up: Press the tikkis into crushed cornflakes or poha before frying for extra crunch.
• Spiced coating: Dust lightly with seasoned semolina before cooking for a crispy spiced crust.

Beetroot tikkis are proof that snacks can be equal parts nourishing, delicious, and fun to make. Whether you’re serving them at a festive gathering, packing them into lunchboxes, or sneaking one (or three) with your evening chai, they’re bound to wow.

Tried them? Tag me on Instagram @my_foodstory, I’d love to see your version!

Watch How to Make Beetroot Tikki Recipe Video

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Beetroot Tikki | Beetroot Cutlet

Healthy, easy to make, and incredibly delicious, these vibrant beetroot tikkis are crispy on the outside, soft inside, and full of flavour in every bite!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 16 tikkis

Calories 147kcal

Author Richa

Ingredients

• 1 beetroot 1 cup, 170 gms, peeled and grated
• 1 ¾ cups mashed paneer 150 gms
• ¾ cup rice 100 gms
• 1 sweet potato ½ cup, 100 gms, boiled, peeled and mashed
• ⅓ cup finely chopped onions
• ¾ teaspoon salt
• 1 teaspoon cumin powder
• 1 teaspoon chat masala
• ½ teaspoon amchur powder
• 1 teaspoon pepper powder
• 2 ½ tablespoons oats powder
• ⅛ teaspoon garam masala powder
• 3 tablespoons sunflower oil or any neutral flavored cooking oil divided

Instructions

• Take grated beetroot in a bowl. Add all the ingredients except oil and give a good mix so that all the ingredients are mixed well to make the tikki mixture.
  1 beetroot, 1 ¾ cups mashed paneer, ¾ cup rice, 1 sweet potato, ⅓ cup finely chopped onions, ¾ teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon chat masala, ½ teaspoon amchur powder, 1 teaspoon pepper powder, 2 ½ tablespoons oats powder, ⅛ teaspoon garam masala powder
• Grease your hand with oil, take approx. 2 tablespoons of the mixture and shape them into round tikkis. This should yield approx. 15-16 tikkis.
  3 tablespoons sunflower oil or any neutral flavored cooking oil
• Heat a flat pan with 1 tablespoon of oil, add tikkis and fry on medium for 3-4 minutes till they turn crisp and golden from the underside.
• Flip, drizzle oil on top and sides of the tikkis and fry the other side till it’s roasted well.
• Fry in batches if needed.

Video

Notes

1. To cook sweet potatoes : You may steam them for 20 minutes or bake them for 60 minutes at 160C.

Nutrition

Calories: 147kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 128mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2008IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 0.3mg