Kati Roll is a popular Indian street food made by wrapping a filling inside an Indian flat bread like roti, paratha etc. The filling could be mixed vegetable, egg or chicken or paneer or even mushroom etc. Kati Roll is a street food delicacy originated form Kolkata, West Bengal. Learn to make Kati Roll at home with step by step pictures.

Rolls or Wraps or Frankies I like them very much. They are perfect for on the go snacks or breakfast for kids. I always make kati roll with chapati itself, use leftover vegetable curry or make paneer, mushroom filling and kids love it.

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About Kati Roll

Kati Roll is an Indian street food originated from Kolka , West Bengal. The term ' Kati' translates to stick in Bengali which refers to the method of making this dish with roasted kebabs in a stick or skewer.

The outer wrap can be made thick like paratha or made thin like chapati too. It depends on how you like it. Classic Kati roll use thick paratha with generous amount of filling that even if you have one you will be full.

Kati Roll Ingredients

• Flour - You can use maida or wheat flour. Traditionally maida is used to make kati roll for a healthy alternate I have used more of wheat flour and less of maida.
• Mixed vegetables - Onion, capsicum and carrots are added. You can add corn, paneer mushroom etc.
• Ginger garlic paste - Adding ginger garlic paste adds flavor to the filling.
• Tomato sauce - Adding tomato sauce or ketchup gives it a tangy flavor.
• Spice powder - Turmeric, red chili powder and garam masala powders are added.
• Lemon juice - Adding lemon juice adds a tangy taste.

Kati Roll Filling

The filling variations are endless, you can use leftover vegetable curry or paneer bhurji or just sauté vegetables and add it. You can even add oven roasted vegetables along with green chutney which makes a perfect filling. You can even add sprouts or lentils or legumes as filling for a healthy variation.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Kati Roll Step by Step

To make paratha / roti

1. Mix salt, wheat flour and maida. Add milk, water slowly to form a soft dough.
2. Keep covered and let it rest till the stuffing is done

To make filling

1. Heat oil, temper cumin seeds, add onions and sauté until transparent. Add ginger garlic paste and sauté for a minute then add the vegetables, sauté for few minutes or until cooked. Make sure the veggies are cooked yet crunchy.
2. Add turmeric, red chili powder and garam masala powder mix well. Finally add tomato sauce, lemon juice along with coriander leaves and switch off.

To make it as a wrap

1. Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
2. Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
3. At the time of serving, add little oil and toast the prepared parathas . Then spread ½ tablespoon of green chutney, add a heaped tablespoon of stuffing(either paneer bhurji/veg stuffing).
4. Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
5. Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

I love paneer bhurji in wraps and rolls. So reserved little for this sake itself and made these rolls. You can keep the stuffing in middle and close from oth the sides and prick a tooth pick in the middle and serve but wrapping in the above said method avoids filling from coming out and its easy to hold too. The recipe is the same for paneer bhurji too just filling differs and you can find paneer bhurji recipe here.

These are mildly spicy making it perfect for kids. You can also serve with home made white butter.

Enjoy Kati roll hot!

Expert Tips

• Stuffing - The stuffing idea is endless, you can even make chicken vegetable stuffing. You can make paneer tikka kati roll.
• Store ahead - You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serving - Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

Serving & Storage

Serve kati roll with green chutney or mayonnaise. Kati rolls taste great on its own too. You can knead the chapati dough make the filling ready and keep. Make parathas and stuff and serve it hot when you want.

If you have any more questions about this Kati Roll Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kati Roll Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sweet Potato Fries are a simple crispy spicy snack made with sweet potato, spices baked in oven. It is a healthier version of regular fries and can be enjoyed without much guilt also. These fries are usually made for evening tea time, small snack or even light dinner.

The outside becomes lightly crisp while inside stays soft and sweet. The spice coating gives nice balance to the natural sweetness of sweet potatoes. It tastes too good with mayonnaise or tomato sauce on side. This is one snack which feels simple but still very satisfying to eat at home.

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About Sweet Potato Fries

Sweet Potato Fries are made using fresh sweet potatoes cut into long sticks and baked with few basic spices. Unlike deep fried fries, these are baked so they feel lighter and less oily on eating. Sweet Potato itself has natural sweetness which makes these fries taste different from normal potato fries.

The texture depends lot on how evenly you cut the sweet potato sticks. If pieces are uneven then some fries cook fast and some stay under done. Pepper, chilli flakes and garlic adds spice and flavor but does not overpower the taste much. Olive oil helps in baking and also gives that slight crisp which makes it nice to eat.

Sweet potato is also known for its health benefits and is more filling. It is rich in fiber and gives good energy for the body. When baked properly, fries turn golden brown on edges and stay soft inside part. Compared to regular fries, this feels more light and less heavy. That makes it a good snack option even for kids also.

I usually make this on weekends when I want something snacky but not deep fried. It is easy to prepare and needs very less effort. I make this often when sweet potato is already there at home.

Sweet Potato Fries Ingredients

• Sweet Potato - Used for making the fries, it gives soft texture inside. You can use medium ones also if that is what you have.
• Pepper powder - I added this for mild heat and flavor. Freshly ground pepper gives better taste always. You can reduce it if kids are eating.
• Chilli flakes - I have used this for slight spice and color. You can just add more or less as per your taste.
• Crushed garlic - I crushed it with my garlic press. It adds strong flavor and aroma. You can use garlic paste also.
• Olive oil - I have used this for coating the fries. It helps in even baking and slight crisp. You can use any cooking oil too.

Why This Recipe Works

• It is easy to make and needs very less preparation work.
• Baking makes it lighter than deep fried fries.
• Sweet potato gives natural sweetness and soft bite inside.
• The spices balance sweet and spicy flavor very well.
• It can be served as snack or side dish easily anytime.

Similar Recipes

• Idli fry
• Tortilla chips
• Kurkure bhindi fry
• Papdi
• Sweet potato jamun

How to make Sweet Potato Fries

1.Trim the edges, peel off the skin and chop them lengthwise like we do it for french fries.

2.Rinse it well, then drain water and let it dry for few minutes. You can even dab using a cloth or tissue.Then add required salt, pepper powder and chilli flakes.

3.Add crushed garlic or garlic paste. I used my garlic press. Preheat oven at 200 deg C.

4.Add oil, toss it well so that is is evenly coated

5.On a baking tray with aluminium foil, spread them. Bake in preheated oven at 200 deg C for 15-20 minutes or until golden browned. Toss in between for even baking.

Serve it as such or with ketchup.

Expert Tips

• Cutting - I cut sweet potato into even sized sticks so it bakes evenly. Uneven pieces will cook faster and some may stay under cooked and some may get burnt.
• Drying - I dry the sweet potato properly after washing. Try not to skip this step or fries may turn little soggy while baking.
• Tossing - I just toss the fries once in between baking time. This helps in browning evenly on all sides.
• Oven temperature - I bake it at 200 degree C. And just make sure that the oven is preheated before putting tray inside.
• Spice level - You can just adjust the pepper and chilli flakes based on taste and who is eating at home.

Serving and Storage

Serve it hot with mayonnaise, ketchup or any dip you like at home. This goes well with evening tea time or as small starter snack. It taste best when it is fresh and hot only. Leftovers can be stored in the fridge and reheat it in oven or on tawa before serving again. But I don't recommend storing the fried ones.

FAQS

1.Can I fry this?

Yes you can deep fry them, but baking feels more light and healthier.

2.Why my fries are not crispy?

They may not be dried well or oven may not be hot enough.

3.Can I add other spices?

Yes you can add paprika, oregano or mixed herbs also.

4.Can I make this in air fryer?

Yes it works well in air fryer too. You can adjust the timing.

5.Is this good for kids?

Yes, just reduce spice level for kids eating.

If you have any more questions about this Sweet Potato Fries Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sweet Potato Fries Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Caramel Popcorn is a delicious, crispy snack made by tossing prepared popcorn in caramel sauce. Caramel Popcorn is a sweet twist to our regular popcorn and is one of the popular popcorn varieties. This popcorn at home is a bliss for movie, TV time & get together. Recipe includes 2 ways of making caramel popcorn with step by step pictures and video.

Caramel Popcorn is an all-time favourite snack for all ages that could be made at home easily. This recipe does not use corn syrup, just the basic kitchen staples and your delicious caramel popcorn is ready in minutes. I have given here 2 versions one using oven and other without using oven - Choose your favourite and enjoy!

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About Caramel Popcorn

Caramel Popcorn is caramel glazed popcorns that is beautifully textured, sweet, crispy and crunchy snack ideal for movie time, parties and sweet nothings. This recipe I have shared here stays crisp for weeks and is the best partner for your movie nights.

As this recipes makes caramel corn lasts for weeks it is best to make ahead and store. I personally love both the versions but the one that is baked stays crisp for weeks and also does not turn sticky. So if you are planning to store then I would recommend the baked version, for instant snacking you can try the non baked version.

Caramel Popcorn can be made with & without corn syrup. Considering the fact of accessibility of corn syrup at stores and for the convenience of making it at home, I have given Caramel Popcorn recipe without corn syrup here

Caramel Popcorn or simply Caramel Corn is my son's most favorite. I love caramel popcorn since my childhood days as my mother used to buy me a pack of these whenever we pass by the popcorn shop.

After I started to try homemade popcorn, I never look back buying them outside as the kids are fully satisfied with it. I often make it for their snack box or for our movie time at home.

Caramel Popcorn Video

Caramel is an evolution of sugar by heating it into a molten and crystal form that tastes like confectionery. Caramel is widely used as topping or flavouring for desserts, puddings & custard. Caramel Popcorn hence will add a sweet twist to the conventional popcorn that you will not just stop with one!

Caramel Popcorn - 2 versions

I have shared 2 versions of caramel popcorn here. Confused on which one to try? Planning to store for a longer time try the baked version, Looking for instant snack then try the instant version.

• Baked - This version uses brown sugar also it is baked to make it more crispier and last long.
• Instant - This version uses regular granulated white sugar and can be made for instant snacking.

Caramel Popcorn Ingredients

• Popcorn Kernels - Make sure to buy popcorn kernels and not the regular corn kernels from the store as all the varieties of corn kernels do not pop. Use good quality ones.
• Brown Sugar - Using brown sugar gives a intense caramel flavor. 2 portions of sugar for one portion of kernel is the right ratio for sweetness.
• Butter - Use fresh homemade butter if available else you can use the store bought ones.
• Salt - A pinch of salt is added for taste.
• Oil - Use regular cooking oil for popcorn- however ensure they do not impact the flavour of the popcorn as oils like coconut oil, groundnut oil will radiate its flavour into the food it is added to.
• Vanilla extract - added for flavor.
• Baking soda - is added for even thin coating of caramel on the popcorn. When added it foams up, increases in volume so easier to coat evenly.

How to make Caramel Popcorn Step by Step

Making popcorn

1.Heat 2 tablespoon flavourless oil in a pan. Take a thick bottomed pan with lid. Swirl the pan so that oil coats on all sides.

2.Once oil is heated add 1-2 popcorn kernels to check. Make sure to buy popcorn kernels and not normal corn kernels.

3.It will pop up in few seconds.This is the right temperature we need.

4.Now add ½ cup popcorn kernels. Give a quick stir.

5.Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.

6.It will start popping. Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.

7.Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy.

8.Open and give a quick mix. Remove from flame. Give a quick stir - Check to see if all the seeds are completely popped.

9.Transfer to a bowl and set aside.

Using oven - Baked version

1. Heat 2 tablespoon butter let it melt then add ½ cup brown sugar.

2.Give a quick mix.

3.Add 2 tablespoon water.

4.Mix well until it starts to bubble. Now add ¼ teaspoon vanilla essence, a pinch salt and ⅛ teaspoon baking soda.

6.Give a quick mix. It will become frothy like this.

7.Add prepared popcorn.

8.Mix well until evenly coated - Switch off. Preheat oven at 120 DEG C for 10 minutes.

9.Spread it over a baking tray with parchment paper.

10.Bake in preheated oven at 120 deg C for 20-25 minutes or until crisp turning after 10 minutes in between. After it is baked separate the popcorn if it is stuck.

Instant Version - Without using oven

1.I cleaned the same pan and kept it on the flame. Make sure the pan is dry and clean. Now add ½ cup granulated white sugar.

2.Do not disturb for few seconds until the edges start to brown. Keep stirring with a ladle. It will start to change color. Keep stirring and cooking in low flame.

3.Keep stirring until the sugar melts completely. It forms a thick sauce and is dark golden in color this is perfect.

4.Now add 1 tablespoon butter. Keep stirring it becomes frothy,

5.Let it melt completely. Add ¼ teaspoon vanilla essence and a pinch of salt.

6.Give a quick mix.

7.Add popcorn to it.

8.Mix well until evenly coated. Switch off.

9.Transfer to a tray and let it cool down a bit. When it becomes warm break the pieces. Cool down then store.

Enjoy snacking!

Expert Tips

• Cooking popcorn - Cook covered as the kernels will pop outside the container otherwise. Make sure to open only when the popping stops. Shake in between to pop all the corn kernels evenly.
• Cookware to use - While cooking covered take care not to burn, use a heavy bottomed pan or non-stick pan.
• Caramel sauce - Make sure not to burn the sauce, when it turns to golden brown switch and immediately add it else it will harden then you can't mix it.
• Storing - Store in a clean dry airtight container. It may turn slightly sticky especially the one with white sugar after a day but it is normal, you can store in fridge if you want to avoid stickiness.
• Variations - Flavour with strawberry, chocolate, butterscotch, blueberry or any flavour of your choice instead of vanilla. Toss it with seasonings like cheese powder, oregano, spice powders based on your preferences to have a tangy taste.

Serving & Storage

Caramel Popcorn keeps good forabout a week. Pop the corn fresh every time you need it so as to consume fresh and flavourful.  

Caramel Popcorn is ideal to be served in DIY tubs, big containers so that everyone pounce on it centrally.

FAQS

1.Can I skip baking soda?

Yes you can skip baking soda but the texture will change accordingly. For perfect gourmet tasting caramel popcorn baking soda is a must.

2.Can I use the regular corn?

No only popcorns pop - sweet corn or other varieties of corn does not pop. Popcorn are special variety of corn allowed to mature so that they develop hard skin enclosing moisture which pops out when roasted / heated.

3.Can I use any type of sugar?

Yes - you can use all varieties of sugar - white, brown, cane, country sugar. Just the time varies for each type to get caramelized.

4.Can we store the leftover?

Yes, very much. It keeps good for about a week in a closed air tight container.

5.Which version of caramel popcorn should I try?

Both taste equally good. If you are looking for an instant snacking option then try non baked version, if you want to store for a longer time then try the baked version.

If you have any more questions about this Caramel Popcorn Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Caramel Popcorn Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Peanut Chaat (With Boiled & Roasted Peanuts)

Peanut Chaat is a simple Indian snack made by mixing peanuts with onions, tomatoes, spices, herbs and lemon juice. It can be prepared using boiled peanuts made from fresh peanut pods or roasted and salted peanuts. The boiled peanut version has a soft texture, while the roasted peanut version is crunchy. Both methods use the...

READ: Peanut Chaat (With Boiled & Roasted Peanuts)

Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.

This paneer puff tastes mildly spicy, flaky, buttery and very filling. You can make this easily at home using readymade puff pastry sheets. Homemade paneer puff tastes fresh and you can control spice level also. Fresh puffs always taste better and flakier. It feels more satisfying when made at home. It is one of those snacks most of us pick from bakery while coming back home.

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About Paneer Puff

Paneer Puff are classic and popular snack sold in most Indian bakeries. It is a crispy snack where spiced paneer mixture is stuffed inside puff pastry and baked till golden. It is inspired from bakery style veg puffs which is very common in India. Paneer is used instead of mixed vegetables which gives rich taste and soft texture. It is enjoyed by all age groups.

This recipe filling is made using onions, tomatoes, basic spice powders and paneer cubes. The masala should be thick so it does not ooze out while baking. The spices are very simple and give a nice balance of flavor without overpowering paneer taste. You can easily adjust spices as per taste.

Texture wise, paneer puff has a crisp and flaky outer layer with soft juicy paneer filling inside. The puff layers separate well and become light when baked perfectly, it tastes good when served hot. Freshly baked puffs are always best. Once you try at home, you may not buy bakery puffs often. It becomes a regular snack after few tries.

I usually make this for evening snacks or when guests come home. It is also a good option for kids snack box or party starter. Both kids love puffs and paneer puffs is their most favorite of all. The stuffing is very simple to make and comes together in few minutes.

Paneer Puff Video

Paneer Puff Ingredients

• Oil - Used for tempering the items and cooking the spiced paneer filling.
• Cumin seeds - I have added cumin seeds for tempering. It gives nice aroma and slight crunch.
• Onion - I have used cubed onions, sauteed well and used along with tomatoes and paneer with spice powder.
• Ginger garlic paste - It is added for flavor and aroma. You can add freshly crushed ginger garlic to a slightly coarse mixture and use it too.
• Tomato - Chopped tomato is used to bind the masala, it adds slight tang and moisture. You can use tomato puree also.
• Spice powders - I have used turmeric powder for color, flavor, red chili powder for spice, garam masala and coriander powder for aroma and flavor.
• Paneer - It is added as the base for the dilling. You can crumble or cube it. Use fresh paneer for best taste.
• Puff pastry sheets - I used readymade puff pastry sheets.
• Milk - Milk is used for brushing the puff pastry before baking. It helps in even browning. You can use butter also.

Why This Recipe Works

• This recipe uses simple ingredients which are easily available at home.
• The paneer filling is mildly spiced and can be enjoyed by all.
• This recipe gives puffs that is flaky and crispy texture.
• You can make the filling ahead and assemble later easily.
• This recipe is perfect for snacks, parties or for evening tea time.

Similar Recipes

• Vegetable Puffs
• Egg Puffs
• Onion Pakoda
• Cashew Pakoda
• Onion Bajji

How to make Paneer Puff Step by Step

1.Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.

2.Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.

3.Add 1 small sized tomato finely chopped. Saute for 2 minutes.

4.Cook covered for few minutes until tomatoes turn mushy.

5.Open give a quick saute.

6.Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.

7.Give a quick saute and add ½ cup water and let it boil.

8.Once it becomes thick, add 150 grams paneer cut into small cubes.

9.Give a quick mix and switch off. Let it cool down.

10.Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.

11.Add around 2 tablespoon paneer stuffing.

12.Close and seal gently. Press slightly around the edges to seal.

13.Brush the top with milk, you can use egg wash too.

14.Repeat to finish.

15.Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.

Serve it hot with coffee or tea!

Expert Tips

• Paneer - Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
• Masala consistency - I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
• Cooling - I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
• Sealing - I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
• Baking time - I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.

Serving and Storage

Serve this puff with tomato ketchup, it goes really well with evening tea or coffee, especially when they are freshly baked. You can store leftover baked puffs in fridge for a day only. Reheat them in oven or air fryer so they turn crisp again.

FAQS

1.Can I use homemade paneer?

Yes you can use homemade fresh paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

2.Can I make filling ahead?

Yes the paneer filling can be made one day earlier. Store them in fridge in an airtight container. You can use leftover filling for rolls, wraps and sandwiches too.

3.Can I shallow fry?

Baking gives that proper flaky texture like bakery puffs. Frying may turn it oily and heavy, so I don't prefer.

4.Can I add in capsicum or peas?

Yes you can add chopped capsicum or boiled peas to the filling. It adds more taste and slight crunch also.

5.Can I freeze the paneer puffs?

Yes you can freeze the assembled puffs. Then thaw for few minutes then bake them directly when needed.

If you have any more questions about this Paneer Puff Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Paneer Puff Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Viral Japanese yogurt cheesecake is the easiest 2-ingredient yogurt cheesecake. It is creamy, soft, and tastes just like...

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Mathri is a crunchy deep fried snack that you will find in many North Indian houses, mostly during festivals and family get togethers. It is made using maida with basic spices and some fat added into the dough which gives that flaky and crisp bite. This has a mild flavor because of dried methi leaves and it taste little peppery with balanced salt, perfect to munch with tea.

Methi Mathri is usually made during festivals or even weddings as it stays good for many days. It tastes too good with a cup of tea. What makes this different is the slow frying which gives that crisp texture without burning the outside. It is simple to make but needs little patience while frying.

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About Mathri

Mathri is a snack which is often compared with crackers or biscuits, but it is more tasty and full of flavor. Unlike namak pare or thin snacks, mathri is slightly thick and have layers inside. The outside turn crisp while inside stay flaky and soft in texture. This recipe is simple but you need some patience while frying to get the right texture.

Methi Mathri gets most of its flavor from dried fenugreek leaves along with ajwain and jeera added into the dough. These spices not only enhance the taste but also help in digestion. The black pepper add mild heat which balance the richness of ghee used. Each bite feels crunchy, aromatic and satisfying.

Mathri is one of the most popular snacks in North India, especially for marriages, religious occasions or festivals like Karwa Chauth, Diwali etc. Methi Mathri Recipe is just the addition of dried methi(kasoori methi) to the plain mathri dough. It is very flavourful and tasty.

There are many versions of mathri made in different homes and regions. Some people add rava for extra crispness while some replace maida with wheat flour. Few also add crushed pepper or green chilli paste to make it more spicy. But the base idea stays same, thick discs that are slow fried until golden and crisp.

I usually make this recipe on weekends or before festivals so it stays handy for few days. It is useful when guests come suddenly or when you want something homemade for evening tea. 

Methi Mathri Ingredients

• Flour - I have used maida to make the base dough, it gives structure and crispness. You can replace half with wheat flour also.
• Ajwain and jeera - I added for flavor and digestion. They give that typical mathri taste. I would recommend adding both.
• Black pepper - I have used freshly cracked pepper for gentle heat, it adds a nice bite without making it spicy. You can reduce or skip if you don't like pepper.
• Kasoori methi - It adds a distinct methi flavor and aroma, it makes the mathri taste different. You can use fresh methi leaves dried and crushed.
• Ghee - I have used this in the dough to make the mathri flaky and rich. You can use oil also but ghee give better taste and aroma.
• Oil - I used this for deep frying, it helps cook the mathri evenly from inside. You can use any oil for this recipe.

Similar Recipes

• Onion bajji
• Bread bajji
• Mysore bonda
• Medu vada
• Masala vadai

How to make Methi Mathri Step by Step

1.In a mixing bowl take white flour, add ajwain, jeera, salt, pepper powder, dried methi and ghee.

2.First mix well with your fingers.

3.Add water little by little to form a smooth dough. Set aside for 15 minutes.

4.Now pinch and divide the dough into small equal potions. Place each portion on your palms to make a ball first. Then slightly flatten it to around 2 inches in diameter, it should not be very thin. Don't worry if it doesn't form a perfect circle, thats how a mathri should be.

5.Then prick with a fork on both the sides.Likewise finish off the entire dough.Heat oil in pan, don't heat it smoking hot. When you put a pinch of dough in heated oil it should slowly come up, thats the right temperature. Add 3-4 mathris.

6.Cook in low flame, flip and cook.It will take at least 5-7 imnutes to get the golden color in low flame.

7.Cook till golden. Drain in tissue paper and store in a clean dry container.

Store in airtight container.

Expert Tips

• Dough consistency - I keep the dough tight and firm, not soft like chapati dough. I usually add water little by little so you can control this part easily.
• Resting - I usually rest the dough for some time before shaping. This help in easy rolling and also give better texture to the final mathri.
• Thickness - I don't roll the mathri very thin, it should be slightly thick. Thin ones will turn hard instead of flaky.
• Pricking the dough - I prick both sides with fork, this avoids puffing while frying. I never skip this step.
• Frying temperature - Always fry in low flame, patience is the key here. High flame will brown fast but inside stays uncooked.

Serving and Storage

Serve them hot with pickle or just enjoy with evening tea. This goes well with masala chai or plain coffee too. Let them cool completely before storing, else they may loose the crispiness. Store the leftover mathris in a clean airtight container only. It stays good for many days at room temperature when stored in proper way.

FAQS

1.Can I skip kasoori methI?

You can skip it but the flavor will change a bit. Methi gives the classic taste so I suggest adding at least little.

2.Can I make this in advance?

Yes, this is perfect to make ahead. I usually make it few days before festivals and store it.

3.Why are my mathris hard?

This happens if they are rolled too thin or fried on high flame. Keep them slightly thick and fry slowly.

4.Can I bake mathri instead of frying?

You can bake but texture will be different. Fried version gives proper flaky layers.

5.Can I add rava to this recipe?

Yes, you can add for extra crispness. Just adjust water while making dough.

If you have any more questions about this Methi Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Methi Mathri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

This paneer stir fry works well as a side for rice or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even just like that. It's a must try recipe for a delicious meal.

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About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very convenient also.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer absorbs the spice flavors well when cooked gently. This recipe has carrot and capsicum which adds color and mild crunch to the dish. Also onion gives a light sweetness once it is sautéed well. Altogether it makes a wholesome and satisfying stir fry.

The flavor of paneer stir fry is simple and comforting. It is not very spicy and you can easily adjust the spice powders as per your taste. You can also add few more veggies or change the herbs to suit your liking. Small changes here and there makes it taste a little different every time.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all.

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Carrot - I have added for crunch and slight sweetness. It also adds nice color. You can use beans instead if needed.
• Capsicum - I have used for flavor and crunch. It gives a fresh taste. You can use any color capsicum.
• Onion - I have added for mild sweetness and base flavor. It balances the spices well. You can reduce if you do not like onion.
• Red chilli powder - I used this for spice and heat. You can just reduce or skip for kids.
• Garam masala - I have added this for warm flavor. It gives depth to the stir fry. You can use any homemade blend.
• Jeera powder - I have used this for mild earthy taste. It enhances the overall flavor. You can skip if not available.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavor.
• Oil - I have used for tempering. It helps to sauté everything evenly. You can use any regular cooking oil.
• Jeera - I have used for tempering. It gives nice aroma at the start. You can also add little mustard seeds.
• Garlic - I have used for flavor. It adds nice punch. You can skip if you prefer no garlic.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat oil in a pan, add jeera let it crackle. Now add crushed garlic.I used my garlic press to crush garlic.

2.Saute for a minute. Get ready with all other ingredients. Now add onion saute till it turns transparent.

3.Add carrot and capsicum saute for 2 minutes, then add the spice powders inlcuding red chili powder, jeera powder, garam masala powder and required salt.

4.Saute for 5 minutes in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2 minutes. Finally add paneer and toss it.

5.Cook for few more minutes, then add crushed kasoori methi, toss and switch off.

Serve hot/warm.

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
• Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.Can I skip onion?

Yes, skip onion and still make the dish. Add little extra veggies for balance.

2.Can I add in more vegetables?

Yes, you can add in some beans, corn or peas based on preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. Reduce chilli powder as per taste.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Masala Mathri is a crispy and masala packed savoury snack made by frying thin rolled dough stuffed with spiced besan mixture. This goes very well with evening tea or coffee. The taste is spicy, flaky and very addictive. Masala Mathri is a great accompaniment for tea and an anytime snack that the family will ask for more.

These mathris are perfect for storing and munching anytime. Once made, they stay good for many days. The stuffing inside makes it little different from plain mathri and gives more flavor. Family will keep picking one after the other without even realising. It is one of those snacks that disappear much faster than expected.

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About Masala Mathri

Masala Mathri is a popular North Indian style snack that is made during festive time or even as tea time snack. It is made using maida dough and a spiced besan stuffing. The dough is rolled thin, stuffed and then fried slowly till crisp. Though it looks lengthy, the process is quite simple actually.

This has crispy and flaky texture outside with a flavorful filling inside. The besan stuffing gives nice bite and mild spice. Also ajwain and jeera adds good flavor and also help in digestion. Every bite has good crunch and masala taste. Slow frying is the key to get the perfect texture in mathris.

There are many variations of mathri available. Some people make plain ones without any stuffing. Few add crushed pepper or more chilli flakes to make it extra spicy. You can adjust spice level easily based on your taste. Even thickness of rolling changes the final texture. 

I usually make this during weekends and store it in airtight box. It comes handy for sudden guests or evening snack time. Making this needs little patience but result is always worth it. Once you try it at home, it slowly becomes a regular snack idea.

Masala Mathri Ingredients

• Maida - I have used to make the outer dough. I prefer using maida but you can try wheat flour. 
• Ghee - I added for flakiness and crisp texture. You can use oil also, both works fine.
• Besan flour - I used for stuffing inside the mathri. It gives body and nice flavor. Fresh besan always works best here.
• Fine sooji - I have added this for extra crunch. It helps stuffing stay firm while frying. You can skip it if not available at home.
• Oil - I add little to the stuffing for binding and flavor. It also keeps the stuffing moist inside.
• Ajwain and jeera - I added these for flavor and digestion. They give that typical mathri taste. I would not suggest skipping both.
• Chilli flakes - I have used this for mild spice. You can add more if you like spicy snacks.
• Hing - I add a small pinch for aroma. It balances the besan taste very well.
• Oil - I just used for deep frying mathris. You must use enough oil so they fry evenly and nicely.

Why This Recipe Works

• It gives crispy and flaky mathris when fried slowly.
• Stuffing inside adds more flavor than plain mathri.
• Ingredients are simple and easily available at home.
• It stays good for many days when stored properly.
• Perfect snack option for tea time or travel also.

How to make Masala Mathri Step by Step

1.Take flour in a mixing bowl.Add required and ghee.

2.Mix well with your finger tips so that it resembles breadcrumbs.

3.Now add water little by little to form a smooth firm dough. Keep covered to rest for 15 minutes.

4.When the dough rests you can prepare the stuffing. Take besan flour in a mixing bowl, add fine sooji to it.

5.Add oil, then ajwain seeds, jeera, chilli flakes and required salt.

6.Add hing. Mix well with a spoon. Now add little water.

7.Keep mixing add more water if needed, you should be able to roll into a dough thats the right consistency. Make small balls from the dough and set aside.

8.Make small marble sized balls from the dough. Take one ball flatten it slightly using a rolling pin. Keep the stuffing.

9.Pull the edges to the center and seal it. Flip it and press it slightly so that the stuffing is even on all sides.

10.Now flatten it using a rolling pin, it should be slightly thin. Now prick holes using a fork, flip over then again prick holes-this is to avoid puffing. Repeat this until you are done with the entire dough. If you have dough remaining you can make plain mathris.

11.Heat oil in a kadai, the flame should low or low medium, you put a pinch of dough it should slowly rise and come, thats the right consistency. Now add 2-3 mathris at a time, deep fry in low flame, flip over and cook.

12.Cook till it becomes golden brown on both sides. Drain using a perforated ladle, then strain the extra oil using tissue paper. Cool down completely then store in an airtight container.

Enjoy as a snack!

Expert Tips

• Firm dough - I always make sure the outer dough is slightly loose and soft to roll easily but not too loose as it may drink more oil.
• Resting time - I usually rest the dough for some time. This helps in easy rolling and better final texture.
• Thin rolling - I roll the mathris very thin. Thick ones will not turn crispy properly.
• Pricking holes - I never forget to prick holes on both sides. This avoids puffing while frying.
• Low flame frying - I always fry in low or low medium flame. This is the main key for crispy mathris.
• Do not rush - I fry slowly with patience. High flame will brown fast but inside will not cook well.

Serving and Storage

Serve them with hot tea or coffee. These mathris can be eaten as such without any side dish or chutney. Let them cool completely before storing, else they may loose the crispiness. Store the leftover mathris in a clean airtight container only. It stays good for many days at room temperature when stored in proper way.

FAQS

1.Can I make this without stuffing?

Yes, just roll the dough thin and fry slowly. Plain mathris are also crispy and taste good.

2.Why my mathris are not crispy?

Mostly because oil was too hot or dough was soft. Soft dough absorbs more oil and makes mathris little soggy. Frying in high flame also affects crispness.

3.Can I bake this?

You can try baking but taste and texture will change. Baked mathris will not be as flaky as fried ones.

4.How long does it stay good?

It stays good for a week or more if stored properly in airtight container. Make sure to use dry spoon or hands.

5.Can I make it spicier?

Yes, just add in some red chillies or pepper.

If you have any more questions about this Masala Mathri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Masala Mathri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Bariatric gelatin recipe for weight loss is one of those simple tiny habits that can make...

Rava paniyaram is a tasty South Indian dish which is made with rava and yogurt. In this recipe the batter is mixed with spices  onions, curry leaves and green chillies. Rava Kuzhi Paniyaram is easy to make and it is perfect for breakfast, evening snacks or tea time. This paniyaram goes good with coconut chutney...

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Indian scotch eggs also known as Nargisi kofta, a popular Mughlai recipe in India. The boiled egg is wrapped with a vegetable or meat filling and deep fried in oil until golden crispy. This recipe turns a simple, ordinary boiled egg into a tasty and satisfying dish. Serve it warm with tomato ketchup, mint chutney...

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If you are looking for a simple chicken fry for evening snack or quick hunger fix, then this batter fried chicken is the answer. it is super easy to make but stays crispy and crunchy and taste so delicious with mayonnaise or tomato ketchup. Batter Fried Chicken Recipe Batter Fried Chicken is a delicious crunchy...

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Indian scotch eggs also known as Nargisi kofta, a popular Mughlai recipe in India. The boiled egg is wrapped with a vegetable or meat filling and deep fried in oil until golden crispy. This recipe turns a simple, ordinary boiled egg into a tasty and satisfying dish. Serve it warm with tomato ketchup, mint chutney...

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Looking for a fuss-free Indian appetizer or a quick vegetarian snack that always hits the spot? You'll love my mom's Whole Green Moong Tikki. These tikkis are crisp on the outside, soft on the inside, and perfect for afternoon chai time or as an easy appetizer. The best part is they are made with just […]

The post Whole Green Moong Tikki appeared first on Ministry of Curry.

Pizza dosa is a tasty and easy snack made by topping thick dosa with sauce, veggies, cheese and few spices. It is a nice fusion recipe that mixes Indian dosa with pizza style toppings. I usually make this when there is sudden pizza craving at home. It tastes very good and kids enjoy it a lot.

This recipe is very handy and does not need any special preparation. You can make it using leftover dosa batter also. It is more healthy and cost effective compared to ordering pizza outside. Making this pizza dosa recipe at home feels simple and satisfying. You can make and enjoy.

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About Pizza Dosa

Pizza dosa is basically a thick dosa or uttapam style base topped with vegetables, sauce and cheese. The dosa batter works as the base and gives soft texture inside with crisp bottom. It is cooked slowly so the toppings get cooked nicely. This recipe is very beginner friendly also.

The taste of this recipe is cheesy, slightly spicy and very flavorful. The veggies in this add nice crunch while cheese melts and bind everything together. Sauce gives a tangy taste which goes really well with the dosa base. This tastes best only when served hot or warm, it is good way to make dosa more interesting for kids.

You can just try different toppings according on what you have at home or what you like to add in. You can add in some tomato, olives or even paneer if you like. You can also add more cheese and some more veggies of your choice. This recipe can be adjusted easily as per taste preference.

I usually make pizza dosa for evening snacks or weekend dinner. It does not take much time and looks attractive also. Most kids will love pizza so make this dosa pizza and treat your kids, just requires dosa batter and available veggies in your pantry.

This is a kid friendly recipe, you can even make the pizza dosas small small to make it look even more cute and appealing for the kids to get attracted.This can be great for breakfast or even as a after school snack, easy to make no oven required.

Pizza Dosa Ingredients

• Dosa batter - Take slightly thick batter. I used this as base. It should be slightly thick so it holds toppings well. Thin batter will spread too much.
• Capsicum - I have used chopped capsicum for crunch and color. It gives nice bite. You can use any color capsicum.
• Onion - I used this for flavor and sweetness. It adds the taste when sautéed. You can skip if you don't like.
• Sweet corn - I have used for mild sweetness. Kids usually like it. You can replace with paneer also.
• Pizza sauce - I have used readymade pizza sauce. It gives tangy taste. You can use pasta sauce also.
• Cheese - I have used grated cheese for topping. As melts nicely and makes it more filling. You can add more if you like cheesy taste.
• Oil - I have used for cooking the dosa. It helps dosa to cook evenly. You can use butter also.
• Chilli flakes - I have added this for mild spice. Add according to taste.
• Oregano - I have used oregano for pizza flavor. It gives nice aroma and flavor.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Paneer Pizza
• Bread Pizza

How to make Pizza Dosa Step by Step

1.Get ready with all your ingredients. In a kadai with a teaspoon of oil saute onion and capsicum for 2 minutes. Take your dosa batter.

2.Heat dosa tawa. Take 2 ladles full of dosa batter and pour it over the tawa, dont spread it. Drizzle oil, cook covered until the top is seen cooked.Cook in low medium flame.

3.Simmer, Now spread a tablespoon of pasta sauce, sprinkle onion, capsicum and boiled sweet corn. Finally sprinkle grated cheese.

4.Cook covered for a minute until cheese turns goey. Carefully remove from dosa tawa. Sprinkle chilli flakes, oregano, cut into wedges and Serve hot!

Serve hot!

Expert Tips

• Dosa batter consistency - I always keep the batter thick. If batter is thin, dosa will spread too much and toppings may fall off.
• Cooking flame - I cook on low to medium flame only. High flame can burn the base before cheese melts properly.
• Veggies sautéing - I usually saute onion and capsicum lightly.This helps them cook faster on the dosa.
• Cover and cook - I cook it covered after adding toppings. This helps the cheese to melt evenly.
• Do not spread - I just pour the batter and let it spread on its own. This keeps it thick like uttapam.

Serving and Storage

Serve this hot from tawa. This recipe taste warm when cheese is gooey. You can also cut them into wedges and serve with ketchup. It is best eaten fresh. Storing is not recommended as dosa becomes soggy.

FAQS

1.Can I try with leftover batter?

Yes you can just use leftover batter, it still tasted good.

2.Can I make without cheese?

Yes you can skip cheese if you want. But cheese gives pizza like taste.

3.Why my pizza dosa is not crisp?

Mostly batter is too thick or flame is very low. Adjust flame and oil slightly.

4.Can I add more toppings?

Yes you can add tomato, paneer or olives. Add toppings as per your taste.

5.Is this suitable for kids?

Yes kids love this recipe. You can reduce spice and add more cheese.

If you have any more questions about this pizza dosa recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this pizza dosa recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Fluffy, soft moong egg muffins are a perfect savory grab-and-go breakfast or snack. Learn how to make the moong egg batter and 3 delicious ways to use it! Pizza egg muffins, Bagel and cream cheese muffins and Indian spiced vegan egg muffins. (gluten-free, soy-free, option for nut-free)

Moong dal – split mung beans – is the base for Just Egg, and today we are making a homemade version of that eggy base. You can use the base batter just like you’d use whipped eggs, in scrambles, frittatas, and more.

I’ve already used moong egg on the blog to make frittatas, omelettes, and breakfast sandwiches (which got popular on Tiktok)

Today, we are going to take this versatile moong egg batter and add different ingredients to it to make savory breakfast vegan egg muffins. We make pizza egg muffins, bagel and cream cheese egg bites and Indian spiced bites. You can also use this batter to make savory waffles, which are even faster and come out nicely crispy! This batter can be used in many ways, check out 10 different ways to use it on my YouTube.

For the batter, we need moong dal, which is petite yellow lentils (split and skinned mung beans). Green mung beans won’t work here, because they make the batter gritty instead of smooth.

Why You’ll Love Moong Egg Muffins

• fluffy, soft muffins stuffed with your fillings of choice
• super easy make-ahead breakfast
• batter keeps well in the fridge or freezer for quick breakfasts
• naturally gluten-free and soy-free

Continue reading: Moong Egg Muffins, 3 Ways

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Bun Maska also known as makkhan bun or brun maska is an Iranian (Persian) cafés special recipe made with bun, and sweetened butter. It is popular in the Irani cafes around Mumbai and Hyderabad. Soft sweet bun slathered with whipped butter is the iconic look of bun maska. Dip maska bun in hot Irani chai...

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Vada Pav Recipe (Mumbai Style)

Vada Pav is one of Mumbai’s most loved street food snacks and a daily staple for the city. It consists of a spiced potato fritter coated in gram flour batter, deep fried until crisp, and served inside soft pav with chutneys. For readers unfamiliar with Indian street food, it is often described as India’s vegetarian...

READ: Vada Pav Recipe (Mumbai Style)

Crispy and spicy chicken strips made by marinating chicken in buttermilk and spice mix. Coated in plain flour and cornstarch to create crispy and juicy texture. Chicken Strips Recipe Crispy Chicken Stripsor Chicken Tenders Recipe with step wise pictures. This is a delicious crunchy chicken strips which has a coating of cornflakes in it. It...

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