I bet you haven’t tried momos this way! These veg momos with a soya filling are tender, juicy, and absolutely delicious. Even my non-veg momo friends can’t help but love these ❤️‍🔥

I love momos in every form, shape, and style, but those veg momos with the cabbage filling used to be a big no-no. Just something about veg filling felt incomplete, tasteless, and left an unpleasant feeling in my mouth, due to which I have been team chicken momos for a long time.

And that’s exactly why this veg momo recipe is different. It’s got a delicious veggie + soya granules filling that delivers a perfect bite and loads of flavor. Adding soya granules actually keeps the filling insanely juicy and sneaks in some extra protein as well. I love serving these veg momos with my homemade schezwan sauce and chilli oil for the perfect spicy kick. Believe me, once you try making vegetarian momos this way, there is no way you’ll go back to those veggie-only ones ever again!

Ingredients For Momos

Here’s everything that you’ll need:

For the dough

• Flour: All purpose flour or maida forms the base of the dough. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat
• Oil: Helps make the dough moist and pliable. I have used sunflower oil, but any neutral-flavored oil like canola or rice bran will also work
• Lukewarm water: This is important to make the dough soft, pliable, and easy to work with. Hot water can make the dough tough and stringy, while cold water can make the wrappers dense, chewy and difficult to roll out
• Salt: For seasoning
• Corn flour: For dusting (if needed)

Veggie filling:

• Veggies: Finely chopped carrots, mushrooms, onions, cabbage, and celery form the base of the filling
• Soya granules: Add texture and a boost of protein
• Soy sauce: For umami and saltiness
• Other ingredients: Salt, sugar, pepper, ginger, and garlic for flavor, aroma, and balance

Making the Dough

The dough is a simple mix of all purpose flour, sunflower oil, salt, and lukewarm water. Kneading with lukewarm water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 10 minutes before cutting it into small pieces – each piece should be approx 7 grams.

How to Wrap Momos

1. Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough. 
2. Prepare a greased plate or parchment paper and damp towel.
3. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
4. Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
5. Place the stuffed momo on the greased plate and cover with the damp cloth.

Richa’s Top Tips

• Make sure to roll the dough thin to prevent thick and chewy momos.
• Feel free to customise the stuffing based on what you like and have available. Just avoid adding really water-y veggies like cucumber and tomatoes as those will break the momos during the steaming process.
• Do not overcrowd the pan when steaming the momos. These tend to expand on steaming and overcrowding the pan will make the momos stick to each other.
• To check for doneness, check the skin. It should be transparent-ish and non-sticky. If it feels sticky, steam for another minute or two.

Storage Tips

• Fridge: If the momos are cooked, allow them to come to room temperature and store in an air-tight box and refrigerate for up to a day. Cooked momos tend to dry out fast, so it’s best to eat them as quickly as possible.
• Reheat: Steam for 3–5 minutes to soften and refresh. Avoid microwaving as they can turn chewy.

Serving Tips

• Dips: Sweet Chili Sauce, schezwan chutney or chilli oil make excellent dipping sauces for momo.
• Soups: Eight Treasure Soup, Hot & Sour Soup, Or Thupka make for the best accompaniments for momos, especially if you want a light yet filling meal.
• Salads: Serve with this Three Bean Salad for a refreshing meal.

I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!

If you happen to make these veg momos at home, do DM me in your pictures over at @my_foodstory. It’s always so nice to hear from you guys ❤️

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Veg Momos

These veg momos with soya filling are easy to make, delicious, and will give the momos from your favorite joint a serious run for their money

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rest Time 20 minutes minutes

Total Time 1 hour hour

Servings 22 momos

Calories 42kcal

Author Richa

Equipment

• 1 steamer

Ingredients

Momo Wrapper

• 1 cup all purpose flour maida
• ½ teaspoon salt
• 2 teaspoons sunflower oil or any neutral flavoured oil like canola or rice bran
• ¼ cup + 4 teaspoons lukewarm water we’ve measured this accurately so please stick to this water measurement
• 1-2 tablespoons cornflour for dusting if needed

Vegetarian Filling

• 1 tablespoon oil
• 2 teaspoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• ½ cup finely chopped onion
• ½ cup finely chopped cabbage
• ½ cup finely chopped carrot
• ¼ cup finely chopped mushrooms
• ½ cup hydrated soya granules see note 1
• 1 teaspoon soy sauce
• ¼ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

Momo Wrapper

• Add the flour, salt and oil to a mixing bowl. And lukewarm water and stir using a wooden spoon or your hands to combine. Do not over knead at the stage, just bring the dough together till you don’t see any dry spots & set aside for 5 minutes covered with a damp towel.
  1 cup all purpose flour, ½ teaspoon salt, 2 teaspoons sunflower oil, ¼ cup + 4 teaspoons lukewarm water, 1-2 tablespoons cornflour for dusting
• After 5 minutes, remove and place the dough on a counter and knead for 2 to 3 minutes to a smooth dough. You do not need to dust the surface with flour unless the dough is very sticky. The dough is supposed to be slightly tacky, but not sticky.
• Place the dough back into the bowl and cover with a damp towel to rest for 10 minutes.

Vegetarian Filling

• Heat oil in a wok or heavy bottomed pan on a high flame. Add ginger, garlic, celery, onions and sauté till onions turn translucent. Add cabbage, carrot and mushrooms, reduce flame to medium high and sauté for 3 minutes. Add soya granules and saute for a minute. Add soy sauce and sugar and stir to combine. Season with salt and pepper. Remove from flame and keep aside to cool before placing it inside the wrapper.
  1 tablespoon oil, 2 teaspoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, ½ cup finely chopped onion, ½ cup finely chopped cabbage, ½ cup finely chopped carrot, ¼ cup finely chopped mushrooms, ½ cup hydrated soya granules, 1 teaspoon soy sauce, ¼ teaspoon sugar, ½ teaspoon salt, ¼ teaspoon pepper

Wrapping and Pleating Momo

• Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough.
• Prepare a greased plate or parchment paper and damp towel.
• Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
• Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
• Place the stuffed momo on the greased plate and cover with the damp cloth.

Steaming Momo

• Bring the water in the steamer to a boil and grease the steamer plate. Place the stuffed momo on the greased steamer plate. Ensure that they are not sticking to each other. Brush each momo with oil so they cook to be soft. Cover the lid of the steamer and cook for 14 minutes on medium flame. Rest for 5 minutes, remove from the steamer and serve immediately.

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.  
2. Let the dough rest for 10 minutes for best results.
3. It’s best to roll each momo wrapper, stuff them with the filling & roll the next momo wrapper. 
4. If you roll all the wrapper at once, they dry out very fast, and it will not be possible to shape momo.
5. Wrapped momo (uncooked) can be kept frozen for up to 2 weeks in an airtight container, separated by parchment paper.

Nutrition

Calories: 42kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 117mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Momos | With Soya Filling appeared first on My Food Story.

Steamed Bao Buns or Gua Bao is one of those recipes that look complicated but is actually really easy. Made with a milk-based dough and steamed to perfection, these Chinese steamed buns are delicious and healthy!

Every time we visit an Asian restaurant, we always order a plate of Steamed Bao Buns. There’s something about its slightly sweet taste and that pillow-y soft texture that makes them impossible to resist. But while working on my Indo-Chinese Ebook last year, I tested these Chinese steamed buns at home, and it was such a game changer!

It’s an easy, straight-forward recipe that calls for just a few ingredients, and the result is INSANE! These steamed baos are soft, fluffy, and taste exactly like the ones at your favorite restaurant. 

I usually pair these baos with a spiced paneer filling, but honestly, once you master the dough, you can pair it with just about anything! 

Chinese Bao Bun Ingredients 

All-purpose flour (maida) – the base of the steamed buns. I don’t recommend using any other type of flour for this recipe 

Instant yeast – helps the dough rise and creates that airy, fluffy texture

Baking powder – adds extra lightness to the buns

Sugar – feeds the yeast and gives the bao a subtle sweetness

Salt – for seasoning and balance

Milk (cold or room temperature) – makes the dough soft and rich

Cooking oil – used for brushing to prevent sticking during steaming

Richa’s Top Tips

• Measure flour carefully. Too much flour can make the dough dense. Spoon flour into your measuring cup and level it off for best results.
• Let the dough rise until visibly puffy in a warm place, not just by the clock. Under-proofed dough leads to tight, heavy baos. 
• Keep the dough covered at all times. Bao dough dries out quickly. A damp cloth makes a noticeable difference while shaping and resting.
• A thin brush of oil is enough to prevent sticking without weighing the dough down.
• Steam the buns over medium heat. Aggressive boiling can cause uneven cooking and wrinkled baos.
• Always rest before opening the lid. That final 5-minute rest inside the steamer helps the baos hold their shape and stay fluffy.

Frequently Asked Questions

Storage Tips

• Store steamed baos in an airtight container in the fridge for up to 4 days.
• Reheat by steaming for 2 minutes, or microwave with a cup of water to prevent drying.
• Avoid freezing after filling; freeze plain baos instead if needed.

Serving Ideas

• Stir-fried paneer tossed with your favorite sauces and crunchy veggies makes for a delicious and wholesome dish. 
• You can even eat these steamed buns with a non-veg protein like crispy chicken along with veggies. 
• Add in some falafel, a spoonful of homemade hummus, and your favorite julienned veggies for a fun fusion meal. 

Once you make steamed buns at home with this simple recipe, you’ll think twice before ordering them outside. They’re soooo easy to make endlessly customisable! Plus, that pillow-y soft texture will make you reach for seconds, and thirds, and then some more 😂

If you try this Gua Bao recipe at home then send me pictures of your recreations over in my Instagram DMs @my_foodstory.

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Chinese Steamed Buns

Steamed Bao Buns or Gua Bao is one of those recipes that look complicated but is actually really easy. Made with a milk-based dough and steamed to perfection, these Chinese steamed buns are delicious and healthy!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 11 Buns

Calories 106kcal

Author Richa

Equipment

• 1 steamer

Ingredients

• 2 cups all-purpose flour maida
• 1 teaspoon instant yeast
• 1 teaspoon baking powder
• 2 teaspoons sugar
• ⅛ teaspoon salt
• 1 cup milk cold or at room temperature
• 1 teaspoon cooking oil for brushing

Instructions

Kneading the dough

• Add flour, yeast, baking powder, sugar, salt to the bowl or a stand mixer. Slowly pour in the milk and mix with a spatula. Knead for 10 minutes until you get a smooth dough.
  2 cups all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon baking powder, 2 teaspoons sugar, ⅛ teaspoon salt, 1 cup milk

Proofing the dough

• Cover the bowl with plastic wrap or damp cloth and rest the dough until it doubles in size, about 1 hour.

Rolling bao

• Cut 10 pieces of square parchment paper approx 7cm X 7cm, to be used while steaming the baos.
• Once the dough has doubled in size, punch the dough down with your hand to release the air and knead for a minute.
• Cut the dough into 2 equal pieces, and divide each piece into 5 smaller pieces.
• Work on the dough pieces one at a time shaping them into a ball. Place the dough balls on a large plate and keep them covered with a damp cloth to prevent drying.
• Working on one dough ball at a time, use a rolling pin to roll the ball into a ¼″ (½ cm) thick oval. Flip the dough oval over and lightly roll again to smooth it out.
• Brush the top of the dough oval with a thin layer of oil (refer note 1), fold the oval in half, and place on a piece of parchment paper prepared earlier.
  1 teaspoon cooking oil for brushing
• Place the shaped baos on the parchment paper pieces & keep on a steamer plate, leaving some gap between the baos. Do not overcrowd the plate as they expand & stick together. Cover with damp cloth and let rise for 15 to 30 minutes before cooking, or until the size is 1.5 times bigger.

Steaming bao

• Bring the steamer to a boil. Before steaming the baos, brush them lightly with oil. Place the steamer plate with the risen baos in the steamer. Place a kitchen towel between the steamer plate and the lid to prevent water from dripping on the baos. Cook over medium heat for 10 – 12 minutes.
• After 10 minutes, turn the heat off but leave the lid on for another 5 minutes. The baos might deflate slightly if you don’t rest them for 5 minutes before opening the lid.
• Remove the baos on a wire rack to cool. Then you can use the same steamer to steam the rest of the baos.
• Steam the baos in batches depending on the size of your steamer. While you’re steaming the first batch of the baos, transfer the rest of the baos to a greased plate and cover them with damp cloth.
• Stuff the baos with a filling of your choice and serve.

Video

Notes

1. The oil will prevent the baos from sticking together 
2. You can store the steamed baos in an airtight container in the fridge for up to 4 days.
3. To reheat the refrigerated baos, you can either steam them for 2 minutes or heat in microwave with a cup of water.

Nutrition

Calories: 106kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 0.004mg | Calcium: 52mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Chinese Steamed Bao | Gua Bao appeared first on My Food Story.

Soya Manchurian is a delicious Asian recipe where soya chunks are tossed in a sweet and spicy Chinese sauce that’s perfect for vegetarians! Goes best with hakka noodles and fried rice.

I have to be honest, I can eat Chinese for breakfast, lunch and dinner. Especially Indian Chinese, which is always packed with flavor and so easy to make! I tried these soya hara bhara kebabs which were such a hit. That’s when I thought about combining my two loves – soya chunks and manchurian to make this soya manchurian! And the result is this dish we’ve been having on repeat at least twice a month!

What I love about this recipe is that the soya chunks add a nice, meaty texture which is sometimes even better than vegetarian manchurian balls.

Why You’ll Love This Dish

• A quick and easy vegetarian starter that’s as delicious as it’s healthy
• Perfect for when you want a protein-packed meal, but with an Indo-Chinese flavor
• Requires very little prep time, since you don’t have to chop veggies and make the manchurian balls
• The entire dish is ready in under 30 minutes

Benefits of Eating Soya Chunks

Have you ever calculated your protein intake for the day? Recently the Indian Dietician Association (IDA) has revealed that the Indian diet has 50% inadequate protein pattern. Which should be an eye opener, as a protein deficiency can lead to some other health issues. Soya is one of the highest sources of protein (higher than even eggs, dal and paneer), and can really help you meet your protein intake. Here are some more benefits of eating soya:

1. Supports heart health: Apart from being high in protein, soya chunks are also high in fiber and omega 6 fatty acids, while being low fat. All of this things help keep your heart younger and healthier.
2. Aids digestion: Soya chunks are a rich source of dietary fiber to help strengthen your gut. It reduces constipation, promotes regular bowel movement, and improves the growth of good bacteria to keep the digestive system healthy.
3. Reduces inflammation: The high fiber content, coupled with the presence of Omega 6 fatty acids, calcium, essential vitamins and nutrients helps soya chunks in reducing inflammation.
4. Aids in weight loss: The protein helps you full longer, while the fiber boosts healthy digestion, making soya chunks a great addition to a weight loss diet.

Frequently Asked Questions

1. What are soya chunks made of?

Soya chunks are made up of soy flour, and is a by product of the soy oil extraction process. They have a similar protein content as well as a slightly chewy meat-like texture, making it an excellent source of vegetarian protein.

Can I make this recipe vegan?

Yes, it’s naturally vegan as long as you use plant-based sauces.

Is soya manchurian healthy?

It can be. Using less oil, adding vegetables, and opting for air-frying or shallow-frying makes it a more balanced dish.

Can I make soya manchurian ahead of time?

You can prep and fry the soya chunks in advance, but toss them in the sauce just before serving to keep them from turning soggy.

Richa’s Top Tips

• You can make this dish even more wholesome by adding in a few more veggies like red and yellow bell peppers, mushrooms and cabbage.
• I use my homemade tomato ketchup to help add a slight sweetness to the dish. You can easily swap it with a store-bought one.
• Make sure to thoroughly squeeze all the excess water from the soya chunks before you cook them to maintain the texture and flavor of the dish.

Storage Tips

• Store leftover soya manchurian in an airtight container in the refrigerator for up to 2 days.
• If possible, store the fried soya chunks and the sauce separately to retain texture and prevent a soggy dish.
• Reheat gently in a pan over low heat, adding a splash of water if needed to loosen the sauce. Avoid reheating multiple times as it affects both taste and texture.
• Freezing is not recommended once the dish is fully assembled, as the sauce can change texture. However, you can freeze the fried soya chunks alone and use them later in a fresh batch of sauce.

Customisation Ideas

• Make it drier or saucier: Prefer a starter-style dish? Keep the sauce minimal and let it coat the soya chunks lightly. For a main-course version, add a little water or stock and simmer for a few minutes to get a thicker gravy.
• Adjust the spice level: Increase or decrease the amount of green chillies depending on your spice tolerance.
• Add more vegetables: Finely chopped capsicum, spring onions, carrots, or even mushrooms work really well and add extra texture and nutrition.
• Try different proteins: Not a fan of soya chunks? You can use cauliflower florets, paneer cubes, or mushrooms and follow the same sauce base.

Serving Ideas

• My favorite way to eat soya manchurian is with fried rice or hakka noodles. You can even pair it with egg fried rice for an extra boost of flavor and protein.
• Enjoy the gravy version with steamed rice for a comforting, fuss-free lunch or dinner.
• Turn leftovers into a wrap or roll, stuffing them into rotis or parathas with some crunchy onions and a little extra sauce.

I’m serving this soya manchurian with some egg fried rice because I have a strong love for egg fried rice that no noodles can beat. But feel free to serve these with both noodles and rice if that’s what you like. In fact, if you prefer your manchurian slightly dry, you can even tweak the gravy a little bit to make it less runny. Use this recipe as a guide and make this soya manchurian your own!

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Soya Manchurian

Soya Manchurian is a delicious Asian recipe where soya chunks are tossed in a sweet and spicy Chinese sauce. Goes best with hakka noodles and fried rice.

Course Main Course

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 282kcal

Author Richa

Ingredients

• 2 cups Soya Chunks
• 2 tablespoons Oil
• 1 teaspoon Garlic minced
• 1 teaspoon Ginger minced
• 3 Green Chillies slit in half
• 1 Onion cubed (large)
• 1 Bell Pepper cubed
• 3 tablespoons Corn Flour divided
• 3 tablespoons Light Soy Sauce
• 1 tablespoon Chilli Sauce / hot sauce
• 2 tablespoons Tomato Ketchup
• Chopped green onions for topping

Instructions

• Soak soya chunks in enough hot water to cover them and set aside for 15 minutes. Once soaked for 15 minutes, drain and squeeze excess water.
• Toss the soya chunks in a tablespoon of corn flour.
• Heat a tablespoon oil in a large pan and add the soya chunks. Fry them on all sides for 3-4 minutes and remove from pan. In the same pan, add remaining oil and stir fry garlic, ginger, green chillies and onion on high heat for 2-3 minutes.
• Add the bell peppers and soya chunks in the pan and toss well.
• In a bowl, whisk together soy sauce, chilli sauce, ketchup, remaining cornflour and 3/4th cup water and add this mixture to the pan. Keep stirring till the sauce comes to a boil and thickens. Turn off the flame, top with sliced green onions and serve hot.

Video

Nutrition

Calories: 282kcal | Carbohydrates: 28g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 1027mg | Potassium: 155mg | Fiber: 10g | Sugar: 11g | Vitamin A: 970IU | Vitamin C: 47mg | Calcium: 158mg | Iron: 6mg

This article was researched and written by Urvi Dalal.

The post Soya Manchurian appeared first on My Food Story.

This is the kind of soup I make when I’m hungry late at night but don’t want anything too heavy. Warm, a little spicy, and comforting in the best, no-effort way.

Late nights are usually when I want something quick, warming, and full of flavour without feeling like I’m cooking a full meal. This spicy noodle soup is exactly that kind of fix. It’s warm, a little spicy, and comes together really fast, which is exactly what I want at that hour.

If you’ve tried my chicken manchow soup, you really should give this one a go too. Same kind of base, lots of garlic, a bit of heat, and that comforting Indo-Chinese flavour, just with noodles added in. It’s surprisingly easy to tweak, and before you know it, you’ll have your own version of it. 

Why You’ll Love This Soup 

This soup works well as a light, nourishing meal because it combines hydration, vegetables, and protein in one bowl. The broth helps keep you hydrated, while ingredients like garlic, ginger, cabbage, carrots, and mushrooms provide fibre and essential micronutrients. Tofu adds plant-based protein, making the soup more filling without being heavy. Using homemade chilli oil allows you to control the amount of fat and spice, which makes this a cleaner, more balanced option compared to instant noodle soups or takeout.

Ingredients for Spicy Noodle Soup

• Aromatics: Garlic, ginger, celery, spring onion whites, and onions add depth, warmth, and that familiar Indo-Chinese flavour.
• Spice & Seasoning: Gochugaru or red chilli flakes, five spice powder, white pepper, salt, and a pinch of sugar for balance, heat, and lots of flavor. 
• Vegetables & Protein: Shredded cabbage, mushrooms, carrots, and tofu add texture nutrition, and make the soup filling.
• Broth & Noodles: Water is used as the base for the soup, while cooked noodles make it hearty and comforting. Hakka noodles or any noodles you prefer work well.
• Finishing Touches: Chilli oil and spring onion greens are added at the end for extra heat, aroma, and freshness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t rush the aromatics: Cook the aromatics on medium heat until they soften but don’t brown. Overcooking or browning the aromatics will change the flavor of the dish, so keep an eye on it. 
• Adjust the heat: We like this noodle soup to be a little spicy. But feel-free to adjust the heat by adding more or less gochugaru, chilli flakes, and chilli oil to suit your tolerance. 
• Assemble just before serving: Add noodles, chilli oil, and spring onion greens at the end so everything stays fresh and doesn’t turn soggy.

Storage Tips

• In the fridge: Store the soup base (without noodles) in an airtight container for up to 2–3 days. Reheat gently on the stove until hot.
• Store noodles separately: Keep cooked noodles in a separate container to prevent them from soaking up the broth and turning soft.
• Freezing: Freezing is not recommended, as the vegetables and tofu can change texture once thawed.
• Reheating tip: Always reheat the soup until piping hot, then add noodles, chilli oil, and spring onion greens just before serving for the best flavour.

Serving Ideas

This spicy noodle soup is comforting and filling on its own, especially for late nights, but it also works really well as part of a simple Indo-Chinese meal. Here are a few easy combinations: 

• With Burnt Garlic Fried Rice: If you want something more substantial, this is a great rice option. The bold garlic flavours work beautifully with the heat of the soup without overpowering it.
• With Chilli Paneer (Dry): A small plate of chilli paneer adds texture and spice, making the meal feel more complete while still staying in the same flavour zone.
• With Vegetable Spring Rolls: Something crispy on the side balances the warmth and brothiness of the soup and makes it feel more like a proper spread.
• With Stir-Fried Vegetables or Mushrooms: A quick veggie stir-fry keeps things light while adding variety and crunch to the meal.

Customisation Ideas

• Add more vegetables: Feel free to bulk it up with bok choy, spinach, baby corn, or bell peppers. Add quick-cooking greens right at the end so they stay fresh and vibrant.
• Change the broth depth: Replace part of the water with a light vegetable stock for a deeper, more savoury base without making the soup heavy.
• Play with aromatics: Add a small amount of grated lemongrass or a splash of soy sauce while simmering for a slightly different flavour profile.
• Switch up the spice profile: If you don’t have five spice, try a pinch of toasted sesame powder or a dash of vinegar for a subtle twist.
• Finish differently: Top with crispy garlic, sesame seeds, or a soft-boiled egg (if it fits your diet) to change the texture and make each bowl feel a little different.

Now it’s your turn to give this a go. Play around with the spice, adjust the toppings, and make it work for your kind of night. If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how you put your own spin on it.

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Spicy Noodle Soup

This soup is a wholesome, complete meal that tastes delicious! Spicy, warming, and full of interesting textures, you're going to want to make this on repeat.

Course Main Course, Soups

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 457kcal

Author Richa

Ingredients

• 1 ½ tablespoon oil
• 2 tablespoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped spring onion whites
• 2 tablespoons finely chopped onions
• 2 teaspoons gochugaru korean chilli powder or red chilli flakes
• ¼ cup shredded cabbage
• ¼ cup quartered mushrooms
• ¼ cup julienned carrots
• ⅓ teaspoon five spice powder refer note 1
• 4 cups water
• ¼ teaspoon sugar
• ¾ – 1 teaspoon salt
• ½ teaspoon white pepper powder
• ½ cup cubed tofu chopped into ½ inch cubes
• 300 gms cooked noodles approx. 3 cups, hakka or any, approx. raw noodles (200 gms)
• 4-6 teaspoons chilli oil mfs link, divided
• 2-3 tablespoons finely chopped spring onion greens divided

Instructions

• Heat oil in a wok or pan, add garlic, ginger celery, spring onion whites, onions & saute on medium for 1-2 minutes until the onions turn translucent.
  1 ½ tablespoon oil, 2 tablespoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped spring onion whites, 2 tablespoons finely chopped onions
• Add gochugaru, fry for a few seconds, add veggies, five spice powder and saute for 1-2 minutes.
  2 teaspoons gochugaru, ¼ cup shredded cabbage, ¼ cup quartered mushrooms, ¼ cup julienned carrots, ⅓ teaspoon five spice powder
• Add water, sugar, salt, white pepper powder and once it boils, cook on low for 15 minutes. Add tofu cubes and cook for 1-2 minutes. Take off the heat and add 2 teaspoons of spring onion greens.
  4 cups water, ¼ teaspoon sugar, ¾ – 1 teaspoon salt, ½ teaspoon white pepper powder, ½ cup cubed tofu, 2-3 tablespoons finely chopped spring onion greens
• For each serving, take ¾ cup (70gms) of noodles in a soup bowl, add 2-3 ladles of hot soup, drizzle 1-2 teaspoons of chilli oil, garnish with some spring onion greens and serve.
  300 gms cooked noodles, 4-6 teaspoons chilli oil

Video

Notes

1. Five spice powder substitute: in step 1, heat oil, add 1 inch cinnamon, 2 star anise and 2-3 cloves and once it sizzles for a few seconds, add garlic, ginger & continue with the rest of the steps. Just before serving, pick out the whole spices and discard them.
2. Heat the soup to a piping hot just before serving for the best flavour. 
3. Can be stored for 2-3 days when refrigerated in an air-tight container.

Nutrition

Calories: 457kcal | Carbohydrates: 53g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 2149mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1711IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg

This article was researched and written by Harita Odedra.

The post Spicy Noodle Soup appeared first on My Food Story.

Veg Manchurian is a really popular Indo Chinese dish thats ready in 35 minutes, where fried vegetable balls are dunked and simmered in Manchurian sauce. The result is a sweet, sour, spicy dish thats saucy and full of umami!

Veg Manchurian or Veg balls in Manchurian sauce is probably on every Indian restaurants menu! And for good reason! Deep fried vegetable balls that are crunchy and packed with flavour are simmered in an intense, spicy, sour, tangy, umami rich, aromatic sauce till they soak up all that flavour and become even better!

Traditionally, manchurian balls are deep fried. But in this recipe, I am showing you how to make this dish healthier manchurian balls in the air fryer, so they’re healthier and lighter, but still as crispy and delicious as it’s deep fried counterpart.

Who invented Manchurian?

Like a lot of Indian Chinese dishes, manchurian originated in Kolkata in the 1970’s and was born in Indo Chinese restaurants there. It is inspired by dishes in Manchuria, which is a region in North East China. Originally it was made with chicken in manchurian sauce, but since India has so many vegetarians, this vegetarian manchurian was born!

Manchurian is heavy on soy sauce and usually has a deep brown colour. The Indian influence added things like green chillies and coriander, which weren’t originally added to the dish. But we aren’t complaining because this Indianised version is so so good!

Now we have a ton of variations to this recipe like gobi manchurian, soya manchurian, paneer manchurian and even mushroom manchurian.

There are generally two ways Manchurian is made:

• Veg Manchurian with gravy usually served with fried rice or hakka noodles
• Veg Manchurian dry which is usually served as an appetizer: To make veg manchurian dry, follow all the steps in this recipe as mentioned, but only add 1/4 cup water while making the sauce. The result will be a sauce that just coats the veg balls and you’ll have a tasty veg manchurian dry

Ingredients for Manchurian Balls

Here’s what you’ll need for the veg balls:

Finely chopped vegetables: Finely chopped vegetables such as cabbage, carrots, onions, celery, spring onions are used to make the balls. Use a food processor or chopper for best results. I do not like to use vegetables like capsicum because they leave too much water and make the mixture too wet and gluggy

Ginger Garlic Paste: Ginger garlic paste is simple, ginger and garlic minced together or ground into a paste. Add flavour and a punch. You can also grate equal amounts of each and use

Green Chillies: Not traditional, but adds a nice heat and flavour to the balls. If living outside India, use serrano peppers. Skip if you don’t want extra heat

All Purpose Flour and Cornflour: Binding agents mixed with vegetables to form the balls and keep the shape intact as they fry

Ingredients for Manchurian Gravy

Here’s what you’ll need for the manchurian gravy or sauce:

Aromatics: The sauce starts with stir frying all the aromatics – garlic, ginger, green chillies, celery and onions on high heat. All finely chopped to add punchiness and spiciness to the gravy

Sauces: Only dark soy sauce and vinegar. The gravy for this manchurian is soy sauce heavy but has a perfect balance of sweet, sour, spicy and umami when all the other ingredients

Cornflour: For thickening. You can replace it with potato starch.

Herbs: Non traditional again, but herbs such as spring onions (white and green part) and coriander bring freshness and flavour. Add them right towards the end.

How to Make Manchurian Balls – Deep Fried

1. Add all the ingredients for the veg balls to a bowl
2. Mix them together till it comes together. Don’t knead or overmix or the balls can become dense and gluggy. There is not need to add water either as the vegetables will release enough water
3. Shape them into gooseberry sized balls. You can add a little oil or water to your palm to help you shape them
4. Deep fry in medium hot oil. It’s important that the oil is not too hot or the balls will only become golden from outside and will not cook from the inside
5. Once evenly golden brown on all sides, remove them with a perforated or slotted spoon on a tissue lined plate to absorb any extra oil. Set these aside

How to Make Manchurian in Air Fryer

1. Preheat the airfryer at 180C and brush the airfryer basket with oil.
2. Place the manchurian balls and brush some oil over them. Avoid overcrowding and make sure that there is some gap between the balls.
3. Air fry the balls for 7 minutes at 180C, brush with oil and air fry for 7 more minutes.
4. Air fry for 2 minutes at 200 C for them to turn golden and crisp. They need to cool a bit before they can be removed from the airfryer as they stick to the basket & break, if forced out. Transfer them to a plate and set aside. Repeat the same for all the remaining balls. 

How to Make Manchurian Sauce

Once you’re done frying the manchurian balls, it’s time to make the manchurian sauce and finish the gravy. Don’t forget to keep all the ingredients prepped and ready because all the cooking will be done on high heat, and the dish comes together in a few minutes.

1. To start making the manchurian sauce, saute ginger, garlic, celery and green chillies in hot oil in a wok
2. Add onions and saute on high heat again till onions are translucent
3. Add all the sauces and give this a quick mix
4. Once the sauce starts bubbling, add cornflour slurry to thicken the sauce

5. Add manchurian balls to the sauce

6. Simmer for 2-3 minutes to help the manchurian balls absorb the sauce

7. Finally add herbs like spring onions (green and white) and chopped coriander and give it a mix

8. Serve immediately with fried rice or noodles

Richa’s Top Tips & Notes

• Prep ahead and keep all your ingredients ready to go because once you start cooking, the recipe for the sauce comes together in minutes
• Use a chopper or food processor to chop all your vegetables for fast, even prep
• Don’t add any water while making the manchurian balls or the mixture will becomes too wet. The vegetables will leave enough water as you mix
• If using frozen veggies, make sure to thaw them and squeeze out any excess water before using
• Always deep fry the balls on medium high heat. This ensures they cook evenly from inside as well as outside
• For the same smoky, restaurant style flavour, use a cast iron or carbon steel wok. Cook the manchurian gravy on high heat
• To make veg manchurian dry, only add 1/4 cup water while making the sauce. All the other steps remain the same
• To make this recipe gluten free, replace the all purpose flour with rice flour or besan, and the corn flour with tapioca starch or potato starch

Serving Ideas

Veg Manchurian gravy tastes fantastic with

• egg fried rice, burnt garlic mushroom fried rice, schezwan fried rice – the medley of flavors and textures is truly incredible
• You can also serve it with hakka noodles and chicken chow mein for a delicious street-style Indo-Chinese meal.
• If you don’t want to take the extra effort, just serve it with steamed rice because the flavours in the gravy are big and bold and the rice will just soak them all up!

This veg manchurian gravy is the true essence of the Indo-Chinese cuisine. It’s one of those recipes that look complicated but are actually quite easy to make. And now thanks to the air fryer, you can also make it a whole lot healthier!

If you do try this recipe, don’t forget to DM the pictures over on my Instagram @my_foodstory. I love seeing your recreations!

Watch Veg Manchurian Recipe Video

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Veg Manchurian Recipe

Veg Manchurian is an easy indo chinese recipe that's saucy, spicy, sour, tangy and full of umami. It's a popular indo chinese recipe that goes really well with fried rice or hakka noodles.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 193kcal

Author Richa

Ingredients

Vegetable Balls

• ½ Cup Grated Carrot
• ½ Cup finely chopped Cabbage or shredded
• ¼ Cup finely chopped Spring Onion green part only
• ¼ Cup finely chopped Onion
• ¼ Cup finely chopped Green Beans
• 1 Teaspoon Ginger Garlic Paste
• 1 Teaspoon Green Chilli Paste green chillies ground to a paste
• ½ – ¾ Teaspoon Salt
• 3 Tablespoons Corn Flour
• 3 Tablespoons All Purpose Flour
• 1/4 cup Oil for frying

Manchurian Gravy

• 2 Tablespoons Oil
• 1 ½ Tablespoons finely chopped Ginger or minced
• 3 Tablespoons finely chopped Garlic or minced
• 1 ½ Tablespoons finely chopped Celery
• ¼ Cup finely chopped Onion
• 2-3 Green Chillies finely chopped
• 2 ½ – 3 Cups Vegetable Stock or Water hot
• 1 ½ Tablespoons Soy Sauce
• 1 ½ Teaspoons Vinegar
• 1 – 1 ½ Teaspoons Salt
• 2 Tablespoons Corn Flour
• 3 Tablespoons Water
• 2 Tablespoons Chopped Coriander
• 2 Tablespoons Chopped Spring Onion white and green parts

Instructions

Vegetable Balls

• Add all the ingredients into a bowl. Mix to combine all the ingredients, being careful to mix just enough to bring them together. Don't add any extra water – the vegetables will release enough water. Shape into small balls (approx 1-1 ½ tablespoons per ball). Keep aside.
• Heat 1.5 inches oil in a kadai or a deep frying pan. Once the oil is hot, carefully add the balls into it one at a time. Fry on medium high heat for 4-5 minutes or until golden brown.
• Remove the vegetable balls using a skimmer and transfer to a kitchen towel lined plate. Keep aside.

Manchurian Gravy

• Heat oil in a wok. Add chopped garlic and ginger and sauté until fragrant. Add celery, onions and green chilli and sauté for 1 – 2 minutes on high flame.
• Add water/stock, soy sauce, vinegar and salt. Mix well to combine. Allow to simmer.
• Combine corn flour and water in a small bowl and add it to the wok. Stir continuously to ensure the sauce does not become lumpy. Simmer till the sauce thickens and has a glossy look
• Once thickened, add the fried vegetable balls and stir to combine. Add chopped coriander, spring onion greens and whites. Serve hot along with fried rice or hakka noodles.

Video

Notes

• Prep ahead and keep all your ingredients ready to go because once you start cooking, the recipe for the sauce comes together in minutes
• Use a chopper or food processor to chop all your vegetables for fast, even chopping. If the vegetables are too big in size, the balls will not hold shape well and can also take longer to cook
• Don’t add any water while making the manchurian balls or the mixture will becomes too wet. The vegetables will leave enough water as you mix
• If using frozen veggies, make sure to thaw them and squeeze out any excess water before using
• Always deep fry the balls on medium high heat. This ensures they cook evenly from inside as well as outside
• For the same smoky, restaurant style flavour, use a cast iron or carbon steel wok. Cook the manchurian gravy on high heat
• To make veg manchurian dry, only add 1/4 cup water while making the sauce. All the other steps remain the same
• To make this recipe gluten free, replace the all purpose flour with rice flour or besan, and the corn flour with tapioca starch or potato starch

Nutrition

Calories: 193kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1495mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1899IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Manchurian | Air Fried & Deep Fried appeared first on My Food Story.

Crispy Honey Chilli Potatoes are a super addictive snack – fried chilli potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking clean!

Let’s just say we ate these straight from the wok.

If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about.

I really went all out to achieve that texture and taste but without all the excess oil, so hello to the crispiest honey chilli potatoes made healthier in the air fryer! But don’t worry, this does not the change the texture at all; everything’s still crispy, crunchy, but it’s sooo much healthier that you’ll want to eat it all the time!

The Secret To Crispy Potatoes

The key to making super crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes.

So the potatoes are first coated in a dry mixture, air fried or deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make French fries.

The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here’s what you’ll need for batter frying these potatoes:

• Potatoes: Use old potatoes. Cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
• Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
• Chilli Powder: Ground red chilli powder, different from ‘chili powder’ that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes.

• Garlic: Finely chopped – lots of it because flavour bomb!
• Honey: Plain honey, flavoured will not work well here
• Ketchup: It has the perfect balance and umami
• Soy sauce: Light soy sauce to add saltiness and rich flavour
• Chilli Paste and Chilli Flakes: To pack in some heat. If you are not a fan, reduce both the quantities in the sauce
• Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
• Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
• Vinegar: To add some acidity and balance

Richa’s Top Tips

• It’s important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into 1/4 inch to 1/3 inch thickness
• The temperature of the oil should be between 175C to 180C for frying the potato fingers. 
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• You may adjust the quantity of honey as per your taste.
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Serving Ideas

Honey Chilli Potatoes make an incredibly addictive Indo-Chinese appetizer, but they’re also super versatile. Here are a few ways to enjoy them:

• As a Party Starter: Serve them hot, straight from the wok, as part of your Indo-Chinese spread.
• With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, or even Schezwan Rice for a restaurant-style combo.
• Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a fun bite-sized party snack.
• Wrap or Roll: Stuff into a tortilla or roti with some extra sauce and spring onions for an easy fusion wrap.

Once you try making these crispy honey chilli potatoes at home, there’s no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish. And let me tell you, each time they’ve disappeared within minutes!

If you make this dish, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing you guys make my recipe!

Watch the Recipe Video:

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Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Portions

Calories 437kcal

Author Richa

Ingredients

• 4-5 Potatoes 450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
• Oil for brushing/deep frying refer to Note 2

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 1 tablespoon Salt

Second Coating:

• ⅓ cup All Purpose Flour
• ⅓ cup Corn Flour
• ¼ teaspoon Black Pepper
• ¼ cup Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 2 teaspoons Soy Sauce
• 2 tablespoon Tomato Ketchup
• 2-3 tablespoons Honey
• 2 teaspoons Red Chilli Paste
• 1/4 cup Water
• 1 teaspoon Corn Flour
• 2 tablespoon Spring Onion chopped (green part only)

Instructions

Prepping

• Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.

First coating

• Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.

First frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time into the oil so they don’t stick together (watch video above to see how to do this). Remove potato fingers on a tissue lined plate and let them cool.

For air frying

• Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some gap between them so they do not stick together (watch video to know how to do this). Brush with oil and air fry for 4 minutes just until they are half cooked. Transfer to a plate and repeat the same for the rest of the potato fingers.

For second coating

• Make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water to make a thick batter. Add the half done fries and gently toss so the fries are coated with the batter.

Second frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in hot oil till crisp and golden. Drain on kitchen paper and keep aside.

For air frying

• Brush the air fryer mesh with oil, place the potato fingers on the mesh with some gap in between so they do not stick together. Brush with oil and air fry at 200 C for 6 minutes, flip once and air fry at 200C for 2 minutes till they turn golden and crisp. Transfer to a plate and repeat the same for the rest of the potato fingers.(important to note that the air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later)

Honey chilli stir fry

• Heat 2 tablespoons of oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes, sesame seeds and saute for another minute to toast them. Add vinegar, soy sauce, ketchup, honey and the red chilli paste and stir together.
• Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
• Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
• Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Video

Notes

1. It’s important to cut the potato fingers in a uniform size so they cook evenly while frying.
2. The temperature of the oil should be between 165C to 175C for frying the potato fingers. 
3. You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
4. You may adjust the quantity of honey as per your taste.
5. air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
6. A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan.

Nutrition

Calories: 437kcal | Carbohydrates: 80g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1930mg | Potassium: 1046mg | Fiber: 7g | Sugar: 12g | Vitamin A: 751IU | Vitamin C: 49mg | Calcium: 104mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Crispy Honey Chilli Potatoes appeared first on My Food Story.

If you’ve been looking for a tofu recipe that actually makes you want to eat tofu, this is it. A mix of spice, crunch, and that sweet-salty Indo-Chinese glaze – it’s everything you could want in one bowl.

If you’ve been putting off eating tofu because you’re not sure how to make it taste good, this Kung Pao Tofu recipe is going to change that. Crispy, golden tofu tossed in a glossy, spicy-sweet sauce with peanuts and peppers will turn any  skeptic into a fan. 

Kung Pao Tofu is the perfect mix of heat, tang, and texture that makes every bite exciting. If you’re feeling inspired to try more, you might also love Sweet Chili Tofu Stir Fry for something sticky and bright, or Soondubu Jjigae (Korean Soft Tofu Stew) for a cozy night-in kind of meal. But first, let’s get into this fiery, flavor-packed Kung Pao Tofu.

Kung Pao Tofu Ingredients 

Here’s everything you need to bring this bold, spicy-sweet tofu dish together:

• Tofu: Firm or extra-firm tofu works best here. It holds its shape and crisps up beautifully in the air fryer or pan
• Light and dark soy sauces: Light soy is used in the marinade to add saltiness and umami to the tofu, while both light and dark soy sauces are used in the kung pao sauce to add umami, saltiness, and that authentic Indo-Chinese color
• Rice Vinegar: Adds a hint of sourness to the dish 
• Oyster sauce: Perfect to add a little sweetness and umami. Can be replaced with Hoisin sauce if you are a vegetarian 
• Honey: Gives the dish a sweet, sticky glaze authentic to Indo-Chinese cooking. Can be replaced with maple syrup too
• Corn flour: To coat the tofu evenly and make it crisp
• Salt and sugar: For balance and seasoning
• Oil: I have used a mix of sunflower oil and toasted sesame oil (for a lovely nutty flavor) for this recipe  
• Spices: Pepper powder, whole black pepper, dried red chillies, and sichuan pepper for a fiery kick 
• Aromatics: Garlic, ginger, and spring onion whites for flavor and aroma 
• Roastes peanuts: For some added crunch and texture 
• To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and color.

Richa’s Top Tips

• Use an air fryer: The air fryer makes this recipe a solid winner with less oil, more crunch. Just remember to give the tofu some space in the basket so it cooks evenly.
• Don’t skip the prep boil: Briefly boiling tofu in salted water seasons it from the inside and gives it a firmer, bouncier texture that holds up perfectly in the sauce.
• Keep the stir-fry quick: Once the sauce hits the pan, everything moves fast. Have your tofu, peanuts, and spring onions ready before you start so nothing burns.
• Adjust the heat your way: The spice level is totally flexible, use fewer dried chillies or skip the Sichuan pepper if you prefer mild, or add extra for a fiery kick.
• Finish strong: A drizzle of sesame oil right at the end brings out that nutty, restaurant-style flavor and makes everything taste a little extra special.

Frequently Asked Questions

Storage Tips

• Fridge: You can store leftover Kung Pao Tofu in an airtight container for up to 3 days. 
• Freezer: It’s best to freeze the sauce and tofu separately if possible. The tofu may lose its crispness once thawed but will still taste great when reheated. Store in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating Tip: If you want to revive that just-cooked crunch, pop the tofu pieces into the air fryer for 3–4 minutes before mixing them back into the reheated sauce.
• Avoid: Leaving cooked tofu out at room temperature for more than 2 hours, as the sauce contains soy and sugar, which can spoil quickly in warm conditions.

Serving Ideas

Here are some serving ideas, all of which pair beautifully with the sweet-spicy, nutty flavors of this dish:

• Veg Fried Rice: A classic pairing! The mild, savory notes of fried rice balance out the punchy Kung Pao sauce perfectly.
• Egg Fried Rice: Adds a little richness and protein for a wholesome, balanced meal.
• Garlic Noodles: The garlicky aroma and soft noodles soak up that glossy Kung Pao sauce beautifully.

• Crispy Veg Nuggets: Serve them alongside Kung Pao Tofu for a crunchy, crowd-pleasing appetiser combo.
• Honey Chilli Potatoes: The sweet heat of these pairs perfectly with the tangy tofu.

Customisation Ideas

• Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for extra crunch and color. They soak up the Kung Pao sauce beautifully while keeping the dish vibrant and fresh.
• Go nuts (in the best way): Swap peanuts with cashews or almonds for a richer bite. Lightly toast them before adding to the stir-fry for a deeper flavor.
• Try a protein remix: If you’re not in a tofu mood, swap it with paneer for a more Indian-style version or use tempeh for a chewier texture that still holds up to the sauce.
• Make it saucier: If you love extra gravy with your rice or noodles, double the sauce ingredients and add a splash of water or stock while cooking to thin it slightly.

Kung Pao Tofu proves tofu doesn’t have to be bland, it can be bold, satisfying, and genuinely addictive when cooked right. Once you try it, you’ll probably find yourself making it again and again (and maybe even skipping takeout altogether).

If you make this Kung Pao Tofu, don’t forget to tag @my_foodstory on Instagram, I’d love to see your version and how you make it your own!

Watch Kung Pao Tofu Recipe Video

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Kung Pao Tofu

This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Rest Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

To prep tofu

• 500 gms tofu cut into ½ inch cubes
• 4 cups water
• 1 ¼ teaspoon salt

Tofu marinade

• 1 tablespoon + 1 teaspoon light soy sauce
• 1 teaspoon rice vinegar
• 2 teaspoons honey
• ½ teaspoon crushed pepper
• ¼ cup corn flour

Kung pao sauce

• 2 teaspoons vinegar
• 1 tablespoon + 1 teaspoon sugar
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons oyster sauce

Kung pao stir fry

• 2 tablespoons sunflower oil or any neutral flavoured oil
• 1 teaspoon toasted sesame oil
• 4 dried red chillies broken into 2
• 1 tablespoon + 1 teaspoon finely chopped garlic
• 2 teaspoons finely chopped ginger
• 4 spring onion whites thinly sliced
• 1 teaspoon sichuan pepper crushed
• ¼ cup groundnuts roasted and de-skinned

Other

• 1 teaspoon cornflour mixed in ¾ cup water to make a slurry
• 1 tablespoon cooking oil additional ¼ cup cooking oil if deep frying
• ¼ cup finely chopped spring onion greens

Instructions

Prepping tofu

• Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.
  500 gms tofu, 4 cups water, 1 ¼ teaspoon salt

Marinating tofu

• Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.
  1 tablespoon + 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 2 teaspoons honey, ½ teaspoon crushed pepper, ¼ cup corn flour

Air frying tofu

• Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside. It’s important to wait for 4-5 minutes until the fried tofu cools a bit to remove them easily from the basket as they stick to the basket when they are too hot.
  1 tablespoon cooking oil

Deep Frying tofu

• Heat oil in a wok or kadai and once it’s medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.
  1 tablespoon cooking oil

Kung pao sauce

• Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
  2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce

Kung pao stir fry

• Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes(see note 2). Add the fried tofu, spring onion greens and toss to combine well. Serve.
  2 tablespoons sunflower oil or any neutral flavoured oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ¼ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour mixed in ¾ cup water to make a slurry, ¼ cup finely chopped spring onion greens

Video

Notes

1. Tofu is prepped in this way to season them well, so do not skip it. 
2. Cornflour slurry forms lumps if it is not stirred continuously.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 1755mg | Potassium: 197mg | Fiber: 3g | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Kung Pao Tofu (Air Fryer) 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.

Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.

If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries. 

A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.

Basil Fried Rice Ingredients

• Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
• Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
• Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
• Aromatics: Garlic gives the rice its signature stir-fry aroma.
• Seasoning: Just salt and pepper to keep it simple.
• Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.

Richa’s Top Tips

• Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
• High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
• Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
• Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
• Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.

Frequently Asked Questions

Storage Tips

• Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days. 
• Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
• Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.

Serving Ideas

Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:

• With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
• With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
• With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
• With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
• With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
• As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.

Customisation Ideas

• Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
• More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
• Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
• Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
• Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.

And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.

If you give it a try, don’t forget to tag @my_foodstory  on Instagram. I’d love to see how your version turns out!

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Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 1 ½ tablespoons cooking oil
• 1 tablespoon finely chopped garlic
• ¼ cup very finely chopped carrots
• ¼ cup very finely chopped baby corn
• 2 ½ cups cooked basmati rice got by cooking ½ cup raw basmati
• 1 cup fresh basil leaves julienned
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

• Heat oil in a pan or kadai, add garlic and saute for 30 seconds on high until fragrant.
  1 ½ tablespoons cooking oil, 1 tablespoon finely chopped garlic
• Add carrots, baby corn and saute on medium for 1-2 minutes until tender.
  ¼ cup very finely chopped carrots, ¼ cup very finely chopped baby corn
• Add the cooked rice, basil leaves, salt, pepper and toss for a minute or 2 and serve.
  2 ½ cups cooked basmati rice, 1 cup fresh basil leaves, ½ teaspoon salt, ½ teaspoon ground pepper

Notes

1. Basmati rice is most suitable for this recipe which may be replaced with any long grain rice.
2. Any cooking oil may be used, I have used sunflower oil.

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1696IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Basil Fried Rice 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.

Watch Paneer Chilli Recipe Video

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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.

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! 

Watch Firecracker Crispy Potato Recipe Video

Print

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.

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