Chana Kulcha Recipe | Amritsari Chole with Soft Kulcha Bread

If you’re craving flavorful Indian street food, there’s nothing more satisfying than a plate of Chana Kulcha—a delicious combination of spicy Amritsari chole (chickpea curry) and soft, fluffy Punjabi kulchas. This Chana Kulcha recipe is a North Indian classic, widely popular in Delhi, Amritsar, and other parts of Punjab.

Often served as a popular breakfast, lunch, or brunch street-style dish, Chana Kulcha is made from boiled white chickpeas simmered in a fragrant blend of Indian spices and served with buttery, tandoor-style kulchas.

🛒 Ingredients for Chana Kulcha

For the Chana (Chickpea Curry):

• White chickpeas (chole) – 1 cup (soaked overnight)

• Onion – 1 large (finely chopped)

• Tomato – 2 medium (pureed)

• Ginger-garlic paste – 1 tsp

• Green chili – 1 (optional, finely chopped)

• Chana masala – 1½ tsp

• Cumin seeds – ½ tsp

• Turmeric powder – ¼ tsp

• Red chili powder – ½ tsp

• Garam masala – ½ tsp

• Dry mango powder (amchur) – ½ tsp

• Salt – to taste

• Oil or ghee – 2 tbsp

• Fresh coriander leaves – handful (chopped)

• Lemon wedges – for garnish

For the Kulcha Bread:

• All-purpose flour – 2 cups

• Baking powder – 1 tsp

• Baking soda – ¼ tsp

• Yogurt – ½ cup

• Milk – ¼ cup

• Sugar – 1 tsp

• Salt – ½ tsp

• Oil – 1 tbsp

• Butter – for brushing

• Nigella seeds (kalonji) – 1 tsp (optional)

• Coriander leaves – for garnish

🍽️ Step-by-Step Instructions

✅ Step 1: Prepare the Chickpeas (Chana)

1. Soak 1 cup of white chickpeas overnight or for 6–8 hours.

2. Pressure cook the chickpeas with 3 cups of water and a pinch of salt for 5–6 whistles or until soft.

3. Drain and set aside, but reserve the water for the curry base.

✅ Step 2: Make the Chana Masala

1. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Add ginger-garlic paste and green chili, sauté for 1–2 minutes.

4. Add tomato puree and cook until oil separates.

5. Add turmeric, red chili powder, chana masala, salt, and garam masala. Mix well.

6. Add boiled chickpeas and mix everything. Pour in ½–1 cup reserved chickpea water.

7. Cover and simmer for 10–12 minutes.

8. Finish with dry mango powder, chopped coriander, and a squeeze of lemon juice.

🔥 This is your authentic Amritsari chole base. Rich in flavor and perfect for kulchas!

✅ Step 3: Prepare the Kulcha Dough

1. In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt.

2. Add yogurt, milk, and oil. Mix into a soft dough.

3. Knead well for 5–6 minutes until smooth. Cover with a damp cloth and rest for 2 hours.

✅ Step 4: Make and Cook Kulchas

1. After resting, divide the dough into equal balls.

2. Roll each ball into a round or oval shape.

3. Sprinkle kalonji and chopped coriander on top and press lightly.

4. Heat a tawa or skillet. Cook the kulcha on one side until bubbles appear.

5. Flip and cook both sides until golden brown.

6. Brush with butter before serving.

😍 Soft, fluffy, tandoori-style kulchas without yeast, perfect to pair with chana!

🥳 When to Serve Chana Kulcha

🧠 Pro Tips for Best Chana Kulcha

• Add a tea bag while boiling chickpeas for darker, richer chole.

• Add a pinch of hing (asafoetida) to aid digestion.

• You can also use canned chickpeas for a quicker version.

• The kulcha dough can be made ahead and stored for 24 hours in the fridge.

🍽️ Nutrition Facts (Per Serving: 1 kulcha + ½ cup chana)

✅ A great high-protein vegetarian meal, especially for those avoiding meat and eggs.

FAQs About Chana Kulcha

Q1: Can I use canned chickpeas?

Yes, just rinse and boil them for 10 minutes to soften and proceed with the recipe.

Q2: Can kulchas be made without yeast?

Absolutely! This recipe uses baking powder and baking soda for softness.

Q3: What’s the difference between naan and kulcha?

Kulcha is typically made without yeast and is softer and fluffier than naan.

✅ Interesting Facts

This Chana Kulcha recipe is the ultimate comfort food from the streets of North India—delicious, filling, and easy to make at home. With protein-rich chickpeas and buttery soft kulchas, this dish is the perfect choice for anyone looking for an authentic Indian street food experience in their kitchen.

Rajma Paratha Recipe | High-Protein Stuffed Paratha with Kidney Beans

Looking for a hearty, protein-packed Indian breakfast that’s both delicious and filling? Rajma Paratha is the answer! This unique and flavorful stuffed paratha recipe is made using boiled rajma (kidney beans), spiced and mashed, and stuffed inside soft whole wheat dough. It’s a brilliant way to reuse leftover rajma and is perfect for kids’ lunchboxes, Indian tiffins, or a wholesome North Indian breakfast.

Whether you’re a fan of healthy paratha recipes, love experimenting with vegetarian Indian meals, or simply want a high-protein breakfast, this Rajma Paratha recipe checks all the boxes.

🛒 Ingredients

For Rajma Filling (Kidney Bean Stuffing):

• Cooked Rajma (Red Kidney Beans) – 1 cup (boiled & mashed)

• Onion – 1 medium (finely chopped)

• Green chili – 1 (optional, finely chopped)

• Ginger – 1 tsp (grated)

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Red chili powder – ½ tsp

• Cumin seeds – ½ tsp

• Salt – to taste

• Coriander leaves – 2 tbsp (chopped)

• Oil – 1 tsp (for sautéing)

For Paratha Dough:

• Whole wheat flour – 2 cups

• Salt – ½ tsp

• Water – as needed (to knead)

• Ghee or oil – for roasting

👩‍🍳 Step-by-Step Instructions

✅ Step 1: Prepare Rajma Filling

1. Soak & Boil Rajma: Soak ½ cup dried rajma overnight or for 8 hours. Pressure cook with water and salt for 6–7 whistles until soft. (Or use canned kidney beans for quick prep.)

2. Mash the Rajma: Drain and mash the rajma using a masher or fork. Keep it slightly coarse for texture.

3. Sauté the Filling:

   • Heat 1 tsp oil in a pan.

   • Add cumin seeds, then sauté onions until translucent.

   • Add grated ginger, green chili, and sauté for 1 minute.

   • Mix in mashed rajma, coriander powder, garam masala, red chili powder, and salt.

   • Cook for 3–4 minutes until dry and aromatic.

   • Add chopped coriander leaves. Let it cool.

🔥 This spicy rajma stuffing is loaded with protein and flavor — perfect for parathas.

✅ Step 2: Make the Dough

1. In a mixing bowl, add whole wheat flour and salt.

2. Gradually add water and knead into a soft, smooth dough.

3. Cover and rest for 15–20 minutes.

✅ Step 3: Stuff & Roll the Rajma Paratha

1. Divide the dough into equal-sized balls.

2. Roll out each dough ball into a 4-inch circle.

3. Place 2 tablespoons of rajma stuffing in the center.

4. Bring edges together to seal the stuffing.

5. Flatten gently and roll again into a 6–7 inch round.

✅ Tip: Use dry flour while rolling to prevent sticking.

✅ Step 4: Cook the Paratha

1. Heat a tawa or skillet on medium flame.

2. Place the rolled paratha on it and cook for 30 seconds.

3. Flip and apply ghee or oil on the cooked side.

4. Flip again and apply ghee on the other side.

5. Press lightly and cook until golden brown spots appear on both sides.

Repeat with remaining dough and filling.

🥳 When to Serve Rajma Paratha

🧠 Pro Tips for Best Rajma Paratha

• Dry stuffing is key — cook until there’s no moisture in the filling.

• You can add grated cheese for a fusion twist.

• Pair with mint chutney, pickle, or curd for maximum taste.

• Use ghee instead of oil for richer flavor and authentic Punjabi taste.

📊 Nutrition Facts (Per 1 Rajma Paratha)

✅ This is a perfect high-protein vegetarian Indian meal — ideal for weight watchers and fitness enthusiasts.

FAQs About Rajma Paratha

Q1: Can I use leftover rajma curry for this?

Yes! Dry it out in a pan to remove excess gravy, mash well, and use as filling.

Q2: Is rajma paratha good for weight loss?

Yes, it’s high in protein and fiber which keeps you full longer. Just limit the ghee or oil.

Q3: Can I freeze rajma parathas?

Yes, half-cook and freeze them in parchment paper. Toast directly from frozen when needed.

✅ Interesting Facts

This Rajma Paratha recipe is not only delicious and wholesome, but also an excellent way to incorporate plant-based protein into your diet. Whether you’re looking for a creative use for leftover rajma or just want to try a new Indian stuffed paratha, this recipe is a must-try.

Perfect for busy mornings, tiffin boxes, or relaxing brunches, it combines nutrition with taste — just the way Indian home food should be.

🥪 Crispy Aloo Sandwich Recipe | Spicy Indian Potato Sandwich for Breakfast & Snacks

If you are looking for a quick, delicious, and comforting meal, the Aloo Sandwich is a must-try. This crispy and spicy potato sandwich recipe is made with mashed potatoes, Indian spices, and toasted bread — perfect for breakfast, tiffin, or even as an evening tea-time snack.

Whether you’re craving something satisfying or looking for a kids lunchbox recipe, this Indian-style sandwich will never disappoint. Let’s dive into this easy Aloo Masala Sandwich recipe using simple kitchen ingredients.

🛒 Ingredients

For the Potato Filling:

• Boiled Potatoes – 3 medium (peeled and mashed)

• Onion – 1 small (finely chopped)

• Green chili – 1 (optional, finely chopped)

• Ginger – 1 tsp (grated)

• Coriander leaves – 2 tbsp (finely chopped)

• Red chili powder – ½ tsp

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

• Chaat masala – ½ tsp

• Cumin seeds – ½ tsp

• Salt – to taste

• Oil – 1 tbsp (for sautéing)

For the Sandwich:

• Bread slices – 8 (white, brown, or multigrain)

• Butter or ghee – for toasting

• Green chutney – optional (for layering)

• Tomato ketchup – optional (for serving)

👨‍🍳 Step-by-Step Instructions

✅ Step 1: Make the Aloo Masala Filling

1. Heat oil in a pan and add cumin seeds.

2. Add chopped onions, sauté until soft.

3. Add grated ginger and green chili, cook for 1 minute.

4. Now add red chili powder, turmeric, chaat masala, and garam masala. Stir well.

5. Add mashed boiled potatoes and salt. Mix thoroughly.

6. Cook for 2–3 minutes till everything combines.

7. Turn off heat and mix in chopped coriander.

8. Let it cool slightly before stuffing.

🔥 This spicy and flavorful potato stuffing is the heart of this sandwich.

✅ Step 2: Prepare the Bread

1. Take bread slices and apply butter or ghee on one side.

2. On the other side, you may optionally spread green chutney or tomato ketchup.

3. Place 2–3 tablespoons of the potato filling on a slice and spread evenly.

4. Cover with another slice to form a sandwich (buttered side out).

✅ Step 3: Toast or Grill the Sandwich

1. Pan Method:

   • Heat a tawa or skillet.

   • Place the sandwich and toast on medium heat till golden brown on both sides.

2. Grill Method:

   • Place the sandwich in a sandwich maker or grill.

   • Cook till crispy with grill marks.

✅ You can also use an air fryer or oven to toast for a low-oil version.

🧂 Serving Suggestions

• Slice sandwiches diagonally.

• Serve hot with green chutney, ketchup, or mint yogurt dip.

• Garnish with sev or chopped coriander for added texture.

🥳 Perfect Occasions to Serve Aloo Sandwich

🌟 This easy Indian veg sandwich is always a hit across age groups.

📊 Nutrition Facts (Per Sandwich)

✅ This sandwich is a great vegetarian breakfast recipe and also works well for weight gain meal plans if served with butter or cheese.

FAQs about Aloo Sandwich

Q1: Can I use leftover aloo sabzi for this?

Absolutely! Just mash it and dry the mixture a bit if it’s too wet.

Q2: Is it okay to use brown bread or multigrain bread?

Yes, brown bread or multigrain bread makes it healthier and increases fiber content.

Q3: Can I freeze the potato stuffing?

Yes, you can store the filling in the refrigerator for 2–3 days or freeze for up to a week.

Q4: How do I make this vegan?

Skip butter and use oil or vegan margarine for grilling.

✅ Interesting Facts

This Aloo Sandwich recipe is one of the most versatile and satisfying Indian vegetarian sandwiches. Whether you’re making a quick breakfast, planning your kid’s lunchbox, or craving a tea-time snack, this crispy potato sandwich is a go-to.

Loaded with Indian spices, this desi sandwich recipe brings comfort and nostalgia to your plate — a dish loved across generations. Try this today and pair it with chai or cold coffee for the ultimate combo!

🥔 Aloo Tikki Recipe | Crispy Street-Style Indian Potato Patties

Craving something crispy, spicy, and bursting with desi flavors? Try this classic Aloo Tikki recipe, one of the most beloved Indian street food snacks. Whether served on its own, with chutneys, or used in burgers and chaat, Aloo Tikki is an evergreen hit across age groups and occasions.

This North Indian snack recipe is easy to make at home with simple ingredients like boiled potatoes and spices. It’s perfect for tea time, parties, or even as a tiffin box addition.

🛒 Ingredients for Aloo Tikki (Serves 3–4)

Main Ingredients:

• Boiled Potatoes – 4 medium (peeled and mashed)

• Cornflour – 2 tbsp (or arrowroot for gluten-free option)

• Green Chilies – 1-2 (finely chopped)

• Ginger – 1 tsp (grated)

• Fresh Coriander – 2 tbsp (chopped)

• Red Chili Powder – ½ tsp

• Turmeric Powder – ¼ tsp

• Garam Masala – ½ tsp

• Amchur (Dry Mango Powder) – ½ tsp

• Cumin Seeds – ½ tsp (optional)

• Salt – as per taste

• Oil – for shallow frying or air frying

👨‍🍳 Make Aloo Tikki at Home

✅ Step 1: Prepare the Tikki Dough

1. In a large mixing bowl, add the mashed boiled potatoes.

2. Add green chilies, ginger, chopped coriander, red chili powder, turmeric, amchur, cumin seeds, garam masala, and salt.

3. Mix everything until well combined.

4. Add cornflour to bind the mixture. Adjust quantity based on moisture.

5. Divide into equal-sized portions and shape them into round, flat tikkis.

💡 Pro Tip: For extra crispiness, chill the shaped tikkis for 15–20 minutes in the refrigerator before frying.

✅ Step 2: Frying or Air-Frying the Tikki

Shallow Frying Method:

1. Heat 3–4 tbsp oil in a non-stick pan or tawa.

2. Place the tikkis in hot oil and cook on medium heat.

3. Flip once golden brown and crisp on one side.

4. Cook the other side until evenly crispy.

Air Fryer Method (Low-Oil Version):

1. Preheat air fryer to 180°C (350°F).

2. Brush or spray both sides of the tikkis with oil.

3. Air fry for 12–15 minutes, flipping halfway through.

🍽️ Serve Aloo Tikki

• With green chutney and tamarind chutney

• Inside a burger bun with coleslaw and mayo

• As Aloo Tikki Chaat with yogurt, chutneys, and sev

• Alongside evening masala chai or cold drinks

• Wrapped in a kathi roll for lunch or picnic

🥳 Occasions to Enjoy Aloo Tikki

📊 Nutrition Facts (Per Tikki – Approximate)

🥦 This is a great option for those looking for a vegan, dairy-free Indian snack recipe.

Frequently Asked Questions

Q1: Why is my Aloo Tikki breaking while frying?

This usually happens when the mixture is too soft or moist. Add more cornflour or a binding agent like bread crumbs or besan.

Q2: Can I prepare Aloo Tikki in advance?

Yes! You can make and refrigerate them up to 24 hours in advance before frying.

Q3: Is Aloo Tikki good for weight loss?

Aloo Tikki is carb-rich due to potatoes but can be made healthier by air frying and using less oil.

Q4: Can I use sweet potatoes instead?

Absolutely! It makes the recipe even more nutritious and suitable for festive fasting meals.

📝 Interesting Facts

This Aloo Tikki recipe is your ticket to creating crispy, spicy, and flavorful Indian potato patties at home — just like the ones you find at your favorite street food stalls. It’s highly customizable, easy to prepare, and a sure-shot crowd-pleaser.

So next time you’re wondering what to do with boiled potatoes, whip up this crispy Aloo Tikki and turn a simple evening into a mini Indian street food party!

🥟 Kachori with Aloo Sabzi Recipe | Crispy Khasta Kachori & Spicy Potato Curry

If you’re looking for the ultimate Indian comfort food that’s crispy, spicy, and satisfying, then this Kachori with Aloo Sabzi Recipe is for you. A beloved dish from the streets of North India, this combo of Khasta Kachori (crispy stuffed puris) and spicy potato curry makes for a delicious Indian breakfast or weekend brunch.

This easy homemade version rivals the best street vendors and dhabas in taste and texture. Whether you call it Uttar Pradesh style Kachori, Banarasi Kachori, or Delhi ki Kachori Sabzi, it’s a dish that unites food lovers across India.

🛒 Ingredients

For Kachori Dough:

• All-purpose flour (Maida) – 2 cups

• Ghee or oil – ¼ cup

• Salt – ½ tsp

• Water – as needed for kneading

For Kachori Filling (Moong Dal or Urad Dal Based):

• Moong Dal (soaked for 2 hours) – ½ cup

• Fennel Seeds – 1 tsp

• Coriander Seeds – 1 tsp (crushed)

• Asafoetida – a pinch

• Red Chili Powder – ½ tsp

• Turmeric – ¼ tsp

• Garam Masala – ½ tsp

• Amchur (Dry Mango Powder) – ½ tsp

• Salt – to taste

• Oil – 1 tbsp for roasting the filling

For Aloo Sabzi:

• Boiled Potatoes – 4 medium (roughly mashed)

• Mustard Seeds – ½ tsp

• Asafoetida – a pinch

• Curry Leaves – 6–8

• Green Chilies – 2 (slit)

• Ginger – 1 tsp (grated)

• Turmeric – ½ tsp

• Red Chili Powder – ½ tsp

• Cumin Powder – 1 tsp

• Coriander Powder – 1 tsp

• Tomatoes – 2 (chopped)

• Salt – to taste

• Water – 2 cups

• Fresh Coriander – for garnish

👨‍🍳 Step-by-Step Instructions

✅ Step 1: Prepare the Kachori Dough

1. In a large bowl, combine all-purpose flour and salt.

2. Add ghee or oil and rub with your fingers until the mixture resembles breadcrumbs.

3. Gradually add water to make a stiff, non-sticky dough.

4. Cover with a damp cloth and let it rest for 30 minutes.

✅ Step 2: Make the Spicy Moong Dal Filling

1. Grind soaked moong dal coarsely without water.

2. Heat oil in a pan, add fennel seeds, coriander seeds, and asafoetida.

3. Add ground dal and sauté until it turns dry and aromatic.

4. Add all spices and mix well. Let it cool.

✅ Step 3: Shape and Fry the Kachori

1. Divide dough into equal lemon-sized balls.

2. Flatten each ball, place 1 tbsp filling, and seal it tightly.

3. Gently roll into a flat disc without tearing.

4. Heat oil on medium heat and deep-fry kachoris until golden and crispy.

🔥 Tip: Always fry on medium-low flame to get crispy khasta kachoris.

✅ Step 4: Cook Aloo Sabzi (Without Onion Garlic)

1. Heat oil in a pan, add mustard seeds, hing, curry leaves, and green chilies.

2. Add tomatoes and cook till mushy.

3. Add turmeric, chili powder, cumin, coriander powder.

4. Add mashed potatoes, salt, and water.

5. Simmer for 10–12 minutes until the gravy thickens.

6. Garnish with fresh coriander.

🍽️ How to Serve

• Serve hot khasta kachoris with a generous portion of aloo ki sabzi on the side.

• Garnish with a drizzle of tamarind chutney or pickle for a tangy punch.

• Pair with a cup of masala chai for the ultimate North Indian experience.

🥳 Best Occasions to Enjoy Kachori Aloo

📊 Nutrition Facts (Per Serving – 2 Kachoris with Sabzi)

🥦 Note: For a low-oil version, you can bake the kachoris or use an air fryer.

FAQs about Kachori with Aloo Sabzi

Q: Why is my kachori not puffing up?

A: The oil may be too hot. Fry on medium flame and don’t roll too thin.

Q: Can I use leftover dal for the filling?

A: Yes, if it’s thick. Just cook out the moisture and add dry spices.

Q: Can I make this gluten-free?

A: Yes, use a mix of rice flour and potato starch for the dough.

📝 Interesting Facts

This Kachori with Aloo Sabzi Recipe is a true gem from Indian street food culture, bursting with spice, texture, and flavor. Perfect for brunch, festive meals, or when you’re just in the mood for something indulgent and desi. The khasta kachori paired with spicy no-onion garlic aloo curry is comforting, nostalgic, and always delicious.

🥦 Vegetable Cutlet Recipe | Crispy & Healthy Mixed Veg Cutlet

Looking for a crispy, healthy, and easy Indian snack recipe? This Vegetable Cutlet Recipe is a classic choice loved by both kids and adults. These crispy veg cutlets are packed with mixed vegetables, coated in breadcrumbs, and shallow-fried or air-fried to golden perfection. Whether you serve them as an evening tea-time snack, a tiffin box filler, or a party appetizer, these cutlets never fail to impress.

🛒 Ingredients

For the Veg Cutlet Mixture:

• Boiled potatoes – 3 medium (mashed)

• Carrot – 1 medium (grated)

• Green beans – ¼ cup (finely chopped)

• Green peas – ¼ cup (boiled)

• Beetroot – ¼ cup (grated, optional for color)

• Bread slices – 2 (crumbled or powdered)

• Green chilies – 1-2 (finely chopped)

• Ginger – 1 tsp (grated)

• Garam masala – ½ tsp

• Red chili powder – ½ tsp

• Coriander powder – 1 tsp

• Cumin powder – ½ tsp

• Salt – to taste

• Chopped coriander leaves – 2 tbsp

• Lemon juice – 1 tsp

For Coating:

• Cornflour – 2 tbsp

• Water – 3 tbsp

• Bread crumbs – 1 cup

For Frying:

• Oil – for shallow frying / deep frying / air frying

👨‍🍳 Make Vegetable Cutlets (Step-by-Step)

✅ Step 1: Prepare the Veg Mixture

1. Boil potatoes until soft, peel and mash them in a mixing bowl.

2. Steam or boil carrots, green peas, and beans until soft.

3. Add the mashed potatoes, grated beetroot, and cooked vegetables into the bowl.

4. Add green chilies, ginger, and all the spices – red chili, garam masala, cumin, coriander powder, salt, and lemon juice.

5. Add crumbled bread and mix well until the mixture holds shape.

6. Taste and adjust salt or spices if needed. Let it cool.

✅ Step 2: Shape the Cutlets

1. Divide the mixture into equal portions and shape into round, oval, or heart-shaped cutlets.

2. In a small bowl, mix cornflour with water to make a thin slurry.

3. Dip each cutlet in the slurry and then coat it with breadcrumbs evenly.

4. Place all cutlets on a tray and refrigerate for 20–30 minutes for firm texture.

✅ Step 3: Cook the Cutlets

🍳 Option 1: Shallow Fry

• Heat oil in a non-stick pan.

• Place cutlets and fry on medium flame until golden and crisp on both sides.

🍟 Option 2: Deep Fry

• Heat oil in a kadai.

• Slide in cutlets carefully and fry until crispy and golden. Drain excess oil.

🌬️ Option 3: Air Fry

• Preheat air fryer at 180°C (350°F).

• Brush or spray oil on both sides of the cutlets.

• Air fry for 12–15 minutes, flipping halfway.

✅ Pro Tip: Adding beetroot gives vibrant color and added nutrition.

🥣 Serving Suggestions

• Serve veg cutlets hot with green chutney, ketchup, or mint yogurt dip.

• Ideal for evening snacks, rainy day treats, or party appetizers.

• Sandwich between burger buns or bread slices to make veg cutlet burgers.

🎉 Best Occasions to Enjoy Vegetable Cutlet

🍽️ Nutrition Facts (Per Cutlet – Approximate)

🥗 Note: For a low-fat version, choose to air fry or bake instead of deep frying.

FAQs about Veg Cutlets

Q: Can I freeze vegetable cutlets?

Yes! Shape and coat them, freeze in a tray, then store in ziplock bags. Fry directly without thawing.

Q: Why are my cutlets breaking while frying?

The mixture may be too wet. Add more breadcrumbs or mashed potatoes to bind.

Q: Can I skip breadcrumbs?

Use semolina (sooji) or crushed oats as an alternative for a healthier coating.

📝 Interesting Facts

This Vegetable Cutlet Recipe is one of the best Indian snack recipes you can prepare ahead, freeze, and fry when needed. Whether you’re looking for a tiffin-friendly snack, healthy party starter, or just a crispy evening tea-time snack, this veg cutlet checks all the boxes. Made with simple pantry ingredients and loaded with seasonal veggies, this dish is as nutritious as it is delicious.

🥬 Hara Bhara Kabab Recipe | Healthy Green Veg Kabab

If you’re craving a healthy vegetarian snack recipe that’s nutritious, flavorful, and easy to make, this Hara Bhara Kabab recipe is a must-try. These green cutlets, made with spinach, green peas, and potatoes, are the perfect balance of health and taste. Loved as a starter in restaurants, this Indian-style kabab is crispy on the outside and soft inside, making it ideal for tea-time snacks, tiffin boxes, or party appetizers.

🛒 Ingredients

For the Kabab Mixture:

• Spinach (palak) – 2 cups (blanched and chopped)

• Green peas – ½ cup (boiled and mashed)

• Potatoes – 2 medium (boiled and mashed)

• Paneer (optional) – ¼ cup (grated, for added protein)

• Green chilies – 1-2 (finely chopped)

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Chaat masala – 1 tsp

• Cumin powder – ½ tsp

• Garam masala – ½ tsp

• Salt – to taste

• Coriander leaves – 2 tbsp (finely chopped)

• Cornflour or besan (for binding) – 2 tbsp

For Coating:

• Cornflour slurry – 2 tbsp cornflour mixed with 3 tbsp water

• Breadcrumbs or semolina – 1 cup (optional)

For Cooking:

• Oil – for shallow frying or air frying

👨‍🍳 Make Hara Bhara Kabab (Step-by-Step)

✅ Step 1: Prepare the Greens

1. Blanch spinach in boiling water for 1 minute, then transfer to cold water.

2. Squeeze out excess water and finely chop.

3. Boil green peas until soft. Mash them lightly.

4. In a mixing bowl, combine spinach, mashed peas, and mashed potatoes.

✅ Step 2: Make the Mixture

1. Add green chilies, ginger-garlic paste, coriander leaves, grated paneer (optional), and all dry spices – chaat masala, garam masala, cumin powder, and salt.

2. Add cornflour or besan as a binding agent.

3. Mix everything well until it forms a smooth, non-sticky dough.

Pro Tip: If the mixture feels too wet, add more cornflour or breadcrumbs.

✅ Step 3: Shape the Kababs

1. Grease your hands and divide the mixture into equal portions.

2. Shape them into round or oval flat patties (tikkis).

3. Dip each kabab in the cornflour slurry and coat lightly with breadcrumbs (optional).

✅ Step 4: Cook the Kababs

🍳 Option 1: Shallow Fry

• Heat 2–3 tbsp oil in a non-stick pan.

• Place the kababs and cook on medium flame until golden on both sides.

🌬️ Option 2: Air Fry

• Preheat air fryer to 180°C (350°F).

• Lightly brush kababs with oil and air fry for 12–15 minutes, flipping halfway.

🔥 Option 3: Oven Bake

• Preheat oven to 200°C (390°F).

• Bake kababs on a greased tray for 20–25 minutes or until crispy.

🥣 Serving Suggestions

• Serve hot with green chutney, sweet tamarind chutney, or mint yogurt dip.

• Pair with masala chai or chaat masala sprinkle for extra zing.

• Great with burgers or wraps as a healthy veggie patty substitute.

🎉 Best Occasions to Enjoy Hara Bhara Kabab

🍽️ Nutrition Facts (Per Kabab – Approximate)

🥗 Tip: Add paneer or tofu for extra protein. Air-frying cuts down oil significantly.

💡 Tips & Variations

• No Bread Crumbs? Use powdered oats or semolina for a healthy crust.

• Want Vegan Kababs? Skip paneer and use tofu or just increase potato/peas.

• Add Nuts: A few crushed cashews or raisins inside for a restaurant-style twist.

• Gluten-Free Option: Use rice flour instead of cornflour.

❓ FAQs About Hara Bhara Kabab

Q: Can I freeze hara bhara kababs?

Yes! Shape and freeze them raw. Thaw slightly before frying or air frying.

Q: Why are my kababs too soft or breaking?

The mixture might be too moist. Add more binding agents like cornflour or breadcrumbs.

Q: Are hara bhara kababs good for weight loss?

Yes! They’re rich in fiber and iron, especially when air-fried or baked.

📦 Storage & Meal Prep

• Store uncooked kababs in an airtight box in the fridge for up to 2 days.

• Freeze shaped kababs for up to 1 month.

• Reheat cooked kababs in a pan or air fryer for 5–6 minutes.

📝 Interesting Facts

This Hara Bhara Kabab Recipe is a shining star among Indian vegetarian appetizers. Rich in greens like spinach and peas, and flavored with Indian spices, it’s not only a delicious snack but also a nutrient-rich option for kids and adults alike. Whether you’re looking for a weight-loss snack, a festive starter, or a tiffin box treat, these kababs offer the perfect solution.

With easy steps, minimal ingredients, and versatile cooking methods, this is the best recipe to try when you’re looking for a restaurant-style kabab at home!

🌱 Moong Dal Dosa Recipe | High Protein Green Moong Chilla (Vegan, Gluten-Free & Healthy)

Looking for a high-protein Indian breakfast recipe that is quick, easy, and delicious? This Moong Dal Dosa (also called Green Moong Chilla or Pesarattu) is a gluten-free, vegan, and weight-loss-friendly dosa recipe made from green gram (whole moong). Whether you’re aiming for a healthy Indian breakfast, quick dinner, or a low-carb lunch, this is a perfect go-to meal loaded with plant-based protein and fiber.

🛒 Ingredients (Serves 3–4)

For Dosa Batter:

• Whole green moong dal (green gram) – 1 cup

• Ginger – 1 inch

• Green chilies – 1–2 (adjust to taste)

• Cumin seeds – 1 tsp

• Salt – to taste

• Water – as needed

Optional Add-ins:

• Rice flour – 1 tbsp (for extra crispiness)

• Coriander leaves – 2 tbsp, chopped

• Onion – 1 small, finely chopped (optional)

• Carrot – 1 small, grated (optional)

For Cooking:

• Oil or ghee – as needed for roasting

👩‍🍳 Make Moong Dal Dosa (Step-by-Step)

✅ Step 1: Soak the Moong Dal

• Rinse 1 cup of whole green moong dal 2–3 times in water.

• Soak it in enough water for 6 hours or overnight.

Shortcut: Use split green moong dal for quicker soaking (just 2–3 hours).

✅ Step 2: Blend the Batter

• Drain the soaked dal.

• Add it to a blender with ginger, green chilies, cumin seeds, and ¼ cup water.

• Grind to a smooth batter, similar to pancake consistency.

• Add salt and optional rice flour. Mix well.

✅ Step 3: Fermentation (Optional)

• This batter doesn’t require fermentation, but resting it for 15–20 minutes enhances flavor.

• If you want a tangy taste, let it rest for 2–3 hours in a warm place.

✅ Step 4: Prepare and Cook the Dosa

1. Heat a non-stick tawa or cast-iron pan on medium heat.

2. Pour a ladle of batter in the center and spread in circular motion.

3. Drizzle oil or ghee around the edges.

4. Cook on medium flame until golden and crisp (2–3 mins).

5. Flip if desired (optional for thin dosas).

6. Serve hot with coconut chutney, mint chutney, or sambar.

✅ Step 5: Optional Stuffing

For a Pesarattu-style Moong Dal Dosa, stuff it with:

• Sautéed onion + green chili + cumin mixture

• Potato masala (like in masala dosa)

• Paneer bhurji or tofu scramble for a high-protein version

🍽️ When to Serve Moong Dal Dosa

🌿 Nutrition Facts (Per Plain Dosa – Approximate)

💡 Tip: Add veggies or paneer inside the dosa for more micronutrients and volume.

📝 Expert Tips for Perfect Moong Dal Dosa

• Soak properly: Always soak whole moong well for easy blending and better digestion.

• Thin the batter: Adjust water carefully. Batter should spread easily but not be runny.

• Use a hot pan: The tawa must be properly heated before spreading the batter.

• Wipe the pan between dosas: To avoid sticking and to help crisp up the dosa.

• Add veggies: Grated carrots, beetroot, or spinach in batter boosts nutrition.

🧂 Topping & Dipping Ideas

• Coconut chutney with curry leaves tempering

• Spicy garlic chutney for a street-style feel

• Fresh coriander-mint chutney

• Tomato-onion chutney

• Avocado or hummus (fusion twist)

❓ FAQs – Moong Dal Dosa

Q: Is Moong Dal Dosa good for weight loss?

Yes! It’s low in calories and carbs, rich in protein and fiber, keeping you full longer.

Q: Can I make Moong Dal Dosa without fermentation?

Absolutely. This is an instant dosa recipe—no fermentation is needed.

Q: How do I store leftover batter?

Store in the fridge for 2–3 days. Add a splash of water before making dosa again.

Q: Can I use split moong dal instead of whole moong?

Yes, it works well and requires less soaking time.

📦 Storage & Meal Prep

• Batter: Store in fridge up to 3 days.

• Cooked dosas: Not recommended to store; best served hot.

• Freeze option: Not ideal for freezing, as texture changes.

🔚 Final Thoughts

This Moong Dal Dosa Recipe is your answer to a healthy, delicious, high-protein Indian meal that fits a variety of diets—from vegan and gluten-free to weight-loss and diabetic-friendly. Unlike traditional rice dosa, it requires no fermentation, minimal oil, and comes together quickly with simple pantry staples.

So whether you’re looking to start your day with energy, add variety to your dinner, or prep a quick tiffin, this Green Moong Dosa checks all the boxes.