Looking for an appetizer that’s as pretty as it is delicious? This Paneer Beetroot Toast has got you covered!
When you’re planning your party spread, you need an appetizer that’s as eye-catching as it is tasty. That’s where this Paneer Beetroot Toast comes in. It’s a snack that’s both fun to eat and make! This is a savory version of our popular rasmalai toast recipe. With its creamy beetroot-paneer spread, crunchy toasted bread, and a sprinkle of fresh herbs and feta, this recipe is a flavor-packed masterpiece.
It’s tangy, garlicky, and perfectly balanced, making it the ideal bite for any gathering. Whether it’s a New Year’s celebration or a laid-back weekend get-together, these toasts are your go-to for all your entertaining needs.
Here’s why this Beetroot Toast deserves a spot on your party menu:
Quick and Easy: Just 20 minutes from start to finish.
Bright and Beautiful: The vibrant beetroot spread adds a pop of color to your appetizer spread.
Flavorful Topping: Creamy paneer and tangy hung curd combined with garlic and lemon zest create a unique, savory topping.
Customizable: Use your favorite bread and garnish with rosemary, dill, or even microgreens to make it your own.
Beetroot Toast Ingredients Overview
Beetroot: Boiled or steamed until tender. Responsible for that vibrant color and a lovely earthy flavor
Paneer: To add creaminess and body the topping. I have used homemade malai paneer, but you can use high-protein paneer if you like
Hung Curd: Adds richness, creaminess, and a slight tang. I wouldn’t recommend replacing it with Greek yogurt or dahi as the mixture won’t come out as thick as needed
Garlic: Grated, for flavor and aroma
Lemon zest: Adds a beautiful lemon-y flavor and aroma
Bread: Golden-toasted bread cut in triangles. I have used regular white bread, but you can use brown, multigrain, sourdough, or whatever type you prefer
Frequently Asked Questions
Which is the best bread for this recipe?
A sturdy bread like multigrain, sourdough, or even baguette slices works best. Avoid soft, fluffy bread like brioche as it might not hold up well under the spread.
Can I make this ahead?
Yes! Prepare the beetroot spread and refrigerate it for up to 2 days. Toast the bread and assemble the toasts just before serving for the best texture.
How to store leftovers?
If you have leftover spread, store it in an airtight container in the fridge for up to 2 days. Assembled toasts are best enjoyed fresh, but you can refrigerate them briefly in a single layer if needed.
Richa’s Top Tips
Choose the Right Bread. Regular white bread works wonderfully for this recipe, but multigrain or sourdough bread are great alternatives as they hold their shape and add extra flavor.
Cook the Beetroot Well. Boil or steam beets until fork-tender for a smooth and creamy spread.
Chill the Spread. Refrigerate the beetroot topping for 30 minutes before piping. This helps the flavors meld and makes it easier to work with.
Get Creative with Garnishes. While rosemary and dill are classic, you can add crumbled feta, pomegranate seeds, or even a sprinkle of za’atar for a twist.
Toast Bread Just Before Serving. This ensures your toast stays crisp under the creamy topping.
Use Mild Hung Curd. Avoid using overly sour curd, as it can overpower the delicate flavor of the beetroot spread.
Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Healthy and delicious? Yes, please!
This Beetroot Toast is a showstopper! Perfect for holiday parties, New Year’s celebrations, or even a fancy brunch, it combines bright flavors, a stunning appearance, and irresistible creaminess. Serve it up, watch it disappear, and let your guests rave about your appetizer game.
Try it and tag me on IG @my_foodstory. I’d love to see your creations!
If you’ve never made puffed amaranth at home before, this is the recipe you need. It’s light, crunchy, nutritious, and comes together in minutes.
Making puffed amaranth at home is so much easier than most people expect, and once you see how quickly the seeds pop on a hot pan, you’ll start finding ways to use them in everything. They make for an amazing snack as they’re healthy, full of good dietary fiber, potassium, iron, and antioxidants.
If you already snack on our air fryer roasted makhana regularly, puffed amaranth gives you another really good option that’s just as quick and nutritious.
The pan isn’t hot enough. This is the most common reason. Amaranth needs very high, direct heat to pop, much hotter than what you’d use for regular cooking. Heat the pan on high for a few minutes before adding the seeds, and test with a couple of seeds first. If they don’t pop within a second or two, the pan needs more time.
Can I puff amaranth in the air fryer?
No. Amaranth needs a very high, direct heat source and constant stirring to pop evenly, and the air fryer can’t provide either. The seeds are tiny and will fall through most air fryer baskets, and without the ability to shake and stir constantly, they’ll burn before they pop. A heavy-bottomed pan on the stove is the only reliable way to do this.
What can I use puffed amaranth for?
A lot more than just bhel. You can sprinkle it on smoothie bowls, yogurt, or porridge for crunch. Mix it into homemade granola or energy bars. Toss it with melted chocolate and nuts for a healthy version of our chocolate makhana bark. Or just season it with chaat masala and eat it on its own as a light snack. Once you have a batch made, you’ll find yourself reaching for it constantly.
Is amaranth gluten-free?
Yes. Amaranth is naturally gluten-free, which makes this bhel a great snack for anyone avoiding gluten. Just make sure the other ingredients you’re using, like the chaat masala, don’t contain any gluten-based additives.
Richa’s Top Tips
The pan has to be very, very hot before you add the seeds. If the pan isn’t hot enough, the seeds won’t pop, and you’ll end up with hard, unpopped amaranth that’s unpleasant to eat. Test with a couple of seeds first, and if they pop within a second or two, the pan is ready.
Only add 1-2 tablespoons of seeds at a time. If you dump all the seeds in at once, the pan temperature drops and they won’t pop evenly. Small batches give you the best results.
Shake the pan continuously and transfer the popped seeds immediately. Amaranth burns very quickly once popped, so you need to keep the pan moving and get them out within 5-6 seconds. Even a few extra seconds can turn them bitter.
Storage Tips
Store in an airtight jar at room temperature for up to a week. It stays crunchy as long as no moisture gets in.
Serving Ideas
This puffed amaranth is a great snack on its own, but here are a few ways to enjoy it:
Turn it into a bhel: Check this recipe for how to turn it into a bhel. It’s crunchy, tangy, and the perfect healthier replacement for puffed rice.
As an evening snack withMasala Chai: A bowl of this crunchy bhel with a hot cup of chai is the most satisfying 5 pm combination.
As a topping: Sprinkle the puffed amaranth and roasted makhana over yogurt, smoothie bowls, or salads for extra crunch and nutrition.
During fasting days: Amaranth is commonly eaten during Navratri and other fasts. Skip the peanuts and chaat masala, season with rock salt and cumin instead, and it becomes a great vrat-friendly snack.
Did You Know?
Amaranth was a staple food of the Aztec empire and was so important that it was used in religious ceremonies. When the Spanish conquistadors arrived in the 1500s, they banned amaranth cultivation because they saw it as a threat to their efforts to convert the Aztec population to Christianity. The ban lasted nearly 500 years, and amaranth almost disappeared as a food crop. It survived only because small farming communities in remote parts of Mexico and Central America quietly continued growing it. Today it’s experiencing a global comeback as a superfood, but for thousands of years before that, it was simply dinner.
This popped amaranth has become our go-to healthy snack, and I hope it becomes yours too. And now that you know how to puff amaranth at home, the possibilities are really endless. Tag me on Instagram @my_foodstory when you try it.
Heat a heavy bottomed pan or kadai until very hot, add 1-2 tablespoons of amaranth seeds and heat on high heat. Within 1-2 seconds the seeds will start popping, shake the pan continuously for 5-6 seconds till the seeds have popped and immediately transfer the popped amaranth to a bowl as they tend to burn. If the pan is not very hot, the popping process will not occur and it is a very quick process. Follow the same steps to quickly pop the seeds and add to the bowl.
Leftover tikka deserves better than microwaving and eating it with rice. This chicken tikka wrap gives it a proper second life, wrapped in a roti with a creamy slaw and mint chutney.
This chicken tikka wrap is why I always make extra when I cook our Air fryer chicken tikka. The slaw is just shredded cabbage and onions tossed with curds, mayo, and chaat masala. This slaw adds this creamy, tangy crunch that makes the whole wrap taste super delicious. There’s no cooking involved at all, you just chop, toss, assemble, and eat.
The mint chutney drizzled inside before you wrap it up is what ties everything together, so don’t skip that. The whole thing takes about 10 minutes, and if you’ve got leftover roti or frozen paratha, you already have everything you need. We make these for quick lunches, and they’ve become just as loved as the tikka itself.
Chicken Tikka: Leftover air fryer chicken tikka, chopped into small pieces. Any leftover tikka works, whether it’s air fried, grilled, or from a tandoor.
Purple Cabbage: Shred it for a pop of color and fresh crunch. Green cabbage works too if that’s what you have.
Onions: Thinly sliced and mixed into the slaw.
Hung Curds / Greek Yogurt & Mayonnaise: These two together create the creamy, tangy base of the slaw. The curds add tang, and the mayo adds richness.
Chaat Masala: A pinch mixed into the slaw for that familiar tangy, savoury kick.
Roti or Paratha: Leftover works best. A leftover lachha paratha is especially good because the flaky layers hold the filling well.
Mint Chutney: Drizzled on the roti before the filling goes in.
Frequently Asked Questions
Can I use store-bought rotis or tortillas instead of paratha?
Store-bought rotis work fine. Tortillas work too, but they’re thinner and tear more easily with a heavy filling, so don’t overstuff them. A leftover homemade roti or paratha is ideal because it has the right thickness and flexibility to hold everything without falling apart.
Can I make this with paneer instead of chicken?
Yes. Use leftover air fryer paneer tikka chopped into small pieces the same way. The slaw and mint chutney work just as well with paneer, and you get a really satisfying vegetarian wrap.
Can I just use Greek yogurt instead of mayo?
You can, but the slaw will taste tangier and less creamy. The mayo is what gives it that rich, smooth quality that balances the chaat masala and the mint chutney. If you’re skipping mayo for health reasons, our high proteinveg mayonnaise is a lighter homemade alternative that works really well here.
Richa’s Top Tips
Chop the tikka into small, even pieces. Larger chunks make the wrap hard to bite through, and the filling falls out when you try to eat it. Quarter-inch cubes are the right size for a wrap that holds together well.
Don’t overdress the slaw. The curds and mayo should lightly coat the cabbage and onions, not drown them. Too much dressing makes the slaw wet, and the roti goes soggy before you’ve finished eating.
Use a leftover paratha or roti, not a freshly made one. A day-old roti has lost enough moisture to be flexible without tearing, and it won’t steam the filling the way a hot roti would. If using a paratha, a quick warm-up on the tawa for 30 seconds on each side is enough.
Spread the mint chutney on the roti first, then add the filling. This creates a flavour base across the whole wrap so every bite has that minty freshness, not just the bits where the chutney pooled.
Eat it immediately after assembling. The slaw releases moisture as it sits, and the roti absorbs it quickly. These wraps are best eaten within minutes of being made.
Storage Tips
The assembled wrap: Best eaten immediately. The slaw releases moisture quickly, and the roti absorbs it, so a wrapped and stored tikka wrap will be soggy by the time you get to it.
The tikka filling: The chopped tikka on its own can be stored in the fridge for up to 2 days. Toss it with the slaw and assemble fresh when you’re ready to eat.
Prep ahead tip: If you’re making these for a group or a party, keep the tikka, slaw, mint chutney, and rotis all separate and let everyone assemble their own. It stays fresh this way, and people can customize their wraps.
Serving Ideas
This chicken tikka recipe is a full meal on its own, but here are a few things that go well alongside:
WithMasala Chai: A warm cup of chai alongside a loaded tikka wrap is one of the most satisfying snack combinations.
WithChaas: A cold glass of spiced buttermilk on the side keeps the meal light and refreshing, especially on warmer days.
WithAir Fryer Sweet Potato Fries: If you want something extra on the side, crispy fries with the wrap make it feel like a proper cafe-style meal.
As part of a wrap station: Make a batch of any tikka you love, set out bowls of slaw, chutneys, and rotis, and let everyone build their own. Great for a weekend lunch with family.
Add cheese: A sprinkle of grated cheddar or crumbled feta over the filling before wrapping adds a salty richness that pairs really well with the tikka and slaw.
Make it a salad instead: Skip the roti entirely and serve the tikka and slaw over a bed of lettuce or mixed greens. Drizzle with mint chutney and you’ve got a high-protein, low-carb meal.
Did You Know?
Purple cabbage has nearly ten times more antioxidants than green cabbage. The deep purple colour comes from anthocyanins, the same pigment found in blueberries and red wine. These compounds are water-soluble, which is why purple cabbage bleeds colour into whatever it’s mixed with. In this slaw, the anthocyanins react with the acid in the curds and chaat masala, which actually intensifies the purple colour rather than dulling it. So the slaw gets more vibrant as it sits, not less.
Next time you make air fryer chicken tikka, make a little extra on purpose. Your future self will thank you when this wrap comes together in 10 minutes the next day. Tag me on Instagram @my_foodstory when you try it.
Use leftover chicken tikka and roti or paratha to make these delicious chicken tikka wraps with a simple slaw. It's a quick and easy dinner idea that the whole family will love!
Add chicken tikka to a bowl. Add cabbage, onions, hung curds, mayonnaise, salt, chat masala, toss together to mix well.
Place the roti on a plate or chopping board, add the prepared tikka filling in the centre of the roti, drizzle mint chutney, wrap the roti and serve immediately.
This masala aloo matar sabzi uses no onion and garlic, but is still bursting with flavor in every single bite. It’s spicy, tangy, and loaded with texture. For potato lovers, this needs to be on your lunch menu!
This masala aloo matar recipe is the perfect example of the fact that simple ingredients can create the most delicious dishes if used right. It’s got potatoes, peas, tomatoes, and a handful of everyday Indian spices, but the resulting sabzi is sooo flavorful that you’ll want to make it again and again!
My family loves eating this potato and peas curry with dal tadka and jeera rice, but I keep switching things up by plating this along with hot rotis, pooris, plain rice, and even adding it between two slices of bread to make a quick sandwich. And the vessel gets wiped clean every single time. And with two kids, you know this is a big achievement! Easy to customise, easy to make, and quite versatile, this masala aloo matar is a must-have on your weekly menu!
Potatoes: Peeled and cut into small cubes. Make sure they’re of the same size so they cook evenly and quickly
Green peas: I have used frozen, but both fresh and frozen work in this recipe
Tomatoes: For tang and texture. This forms the base of the masala in this masala aloo matar
Spices: Cumin seeds, asafoetida (hing), coriander, cumin, red chilli, and turmeric powders add color, warmth and flavor to the dish
Chilli: Finely chopped green chillies for heat. You can skip this if you have a low spice tolerance
Ginger: Finely chopped for heat, flavor and aroma
Amchur powder: AKA dry mango powder. This helps add a subtle tanginess to the sabzi. You can use a squeeze of lemon juice instead, but I highly recommend using amchur powder if you can find it
Coriander leaves: Used as garnish for a hit of earthy freshness in every bite
Salt: For seasoning
Oil: Any neutral-flavored oil with a high smoke point works well in this recipe
Frequently Asked Questions
Can I add other veggies to this recipe?
Absolutely! Cauliflower, carrots, beans, and mushrooms are some veggies that work really well in this dish. You can even add paneer if you like.
Can I add onions and garlic to this recipe?
Yes, why not! This sabzi is usually made during Navratri and we don’t eat onion and garlic during this time. But you can certainly add onion and garlic for a masala aloo matar sabzi that’s just as delicious!
Richa’s Top Tips
Cook on low heat: Keep the pan covered and cook on low heat so the potatoes soften without burning. Stir occasionally and add a splash of water if the masala starts sticking to the bottom.
Add the tomatoes later: Adding tomatoes once the potatoes are almost cooked prevents their acidity from slowing down the cooking process and helps the potatoes soften properly.
Adjust the spices to your taste: You can increase the green chilli or red chilli powder for more heat. If you prefer a tangier aloo matar, add a little extra amchur powder.
Serving Ideas
Aloo matar is one of those everyday sabzis that goes with just about anything! Here are a few ways to serve it:
With puri: Serve it alongside hot, fluffy puris for a classic combination that’s perfect for a weekend breakfast or lunch.
Storage Tips
Refrigerator: Allow the aloo matar to cool completely and transfer it to an airtight container. Refrigerate for up to 3–4 days.
Reheat: Reheat in a kadai or pan over medium-low heat, stirring occasionally. Add a splash of water if the sabzi has dried out. You can also reheat individual portions in the microwave.
Freezing: You can freeze aloo matar for up to 2 months, but keep in mind that potatoes can become slightly grainy or change texture after thawing. For the best texture, I recommend making it fresh or refrigerating it instead.
This simple aloo matar is an easy, everyday sabzi made with potatoes, green peas and a handful of pantry spices. It’s comforting, full of flavour and pairs beautifully with roti, paratha or rice. Keep this recipe handy for those days when you want a delicious homemade meal without spending too much time in the kitchen!
If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations!
2potatoesapprox 250 grams, peeled and cut into ½ inch cubes
¾cupfresh or frozen green peasapprox.100 grams
2teaspoonscoriander powder
½teaspooncumin powder
½teaspoonred chilli powder
½teaspoonturmeric powder
¼teaspoonamchur powder
¾teaspoonsalt
1tomatofinely chopped, approx. ½ cup
1tablespoonfinely chopped coriander leaves
Instructions
Heat oil in a kadai or pan, add cumin seeds, hing and once the cumin seeds crackle, add green chilli, ginger and saute for a few seconds till fragrant.
Add potatoes, green peas, spice powders – coriander, cumin, red chilli, turmeric, amchur, salt, mix well and cook covered on low heat for 8-10 minutes till the potatoes are 85% cooked.
Add tomatoes, mix well and cook on low heat for 4-5 minutes till the potatoes are cooked well, garnish with coriander leaves and serve.
Craving sabudana vada without the guilt of deep frying? These Air Fryer Sabudana Vadas are your new go-to–crispy outside, soft inside, and every bit as delicious!
Sabudana vadas are a fasting classic, but this air fryer version is a total game-changer. They’re super easy to make, taste just like the fried ones, and you don’t need to stand over hot oil or deal with splatters. Honestly, these are on repeat at my place during Navratri or whenever I want a snack that feels comforting without the guilt.
It’s also one of my favorite Maharashtrian recipes along with Kanda Batata Poha and Misal Pav which I have loved since my college days!!
Sabudana (sago pearls) soaked in ¾ cup water for 6-8 hours (or overnight). Medium sized sabudanas work the best for this recipe
Potatoes, boiled and mashed – forms the base and acts as a binding agent to prevent the air fryer vadas from breaking apart
Roasted peanuts – adds lots of texture and a nutty flavor
Green chilli – for heat. Feel free to adjust according to your tolerance
Coriander and curry leaves – for earthy flavors and freshness
Cumin seeds – to temper the oil
Lemon juice – for freshness
Salt and sugar – for balance, flavor, and seasoning
Cooking oil – any neutral-flavored oil with a high smoke point
How to Soak Sabudana
Making anything with sabudana starts with soaking, and it’s key to get this step right to nail the dish. Here’s how to do it perfectly:
Wash and rinse the sabudana pearls: Soak sabudana in water in an even 1:1 ratio, until there’s enough water to cover all the sabudana without any excess. This recipe calls for ¾ cup sabudana pearls soaked in ¾ cup water. Too much water will result in extremely sticky sabudana.
Leave it to soak for a minimum of 6 hours or even better, overnight, and you’ll never use any other method again.
It’s important to put only as much water as necessary, because if there is extra liquid content which the sabudana can not soak in, the airfrying process becomes a mess. So stick to the ratio.
Once soaked, squish a few sabudana pearls between two fingers. If the insides are even a little hard, that means they need to be soaked for longer. They should get mashed easily between your fingers.
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Absolutely! Just pop them back in the air fryer at 180°C for 2-3 minutes and they’ll crisp up nicely.
Why is my sabudana vada not holding shape?
This usually happens if the sabudana hasn’t soaked well or the potato mash isn’t binding enough. Make sure the sabudana is soft when pressed between your fingers, and if needed, add a bit more potato to the mix.
Can I make the sabudana vada mix ahead of time?
Yes! You can prep the mixture and store it in the fridge for up to 12 hours. Shape and air fry when ready to serve. This actually helps the mixture firm up and makes shaping easier.
How do I prevent the vadas from sticking to the air fryer basket?
Make sure to grease the basket well before placing the vadas so that they don’t stick!
My vadas didn’t crisp up as expected — what went wrong?
There could be a few reasons for this: – They may need a couple more minutes in the air fryer. The cook time can vary a little depending on your model. – Not enough oil brushed on the vadas (a light coat really helps) – The basket was overcrowded – make sure to space the vadas out so air can circulate.
Richa’s Top Tips
Make sure the sabudana is soaked properly. To check this, press the pearls between your fingers, they should mash easily.
Don’t skip oil brushing on the vadas. This helps them turn golden and crisp.
Air fry in batches. Overcrowding prevents them from crisping up evenly.
Let them cool for a couple of minutes before serving. These vadas crisp up as they cool!
Pair with a cup of masala chai for the ultimate snack.
Enjoy as part of a fasting thali during festivals.
Storage Tips
These vadas are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, just pop them back in the air fryer at 180°C for 2-3 minutes and they’ll get nice and crisp.
These vadas are not freezer-friendly as sabudana tends to change texture after freezing.
You won’t be able to get enough of these Airfryer Sabudana Vadas once you give them a try! These are absolutely perfect for those days when you want a snack that feels indulgent, but isn’t. Comfort food made healthy? I’m soo in!
If you make these, do send me pics over on my IG @my_foodstory!! These are perfect for the monsoon season so you gotta give it a try ASAP <3
Wash & soak sabudana in ¾ cup water for 6-8 hours or overnight. After the soaking hours, the sabudana will soak up all the water and fluff up. Refer note 1.
Take soaked sabudana in a large bowl, add rest of the ingredients except oil & mix well.
Preheat the airfryer at 200C.
Grease your palm with oil, take a golf sized sabudana mixture on your palm and flatten it to form round discs or vadas. Repeat till all vadas are formed.
Line the airfryer mesh with parchment paper, brush with oil, place vadas and brush some oil over the vadas. Avoid overcrowding and make sure that there is some gap between the vadas.
Airfry the vadas for 7 minutes at 200C, flip them once, brush with oil and air fry them at 200 C for 6-7 more minutes. They turn crisp once they cool down.
Repeat the same process for all the remaining vadas.
Video
Notes
To check if sabudana is soaked well, press one sabudana pearl in between your fingers and it should mash easily.
Any cooking oil may be used, I have used groundnut oil.
These tandoori chicken bites are so delicious and versatile that you’ll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps!
These tandoori chicken bites have the same smoky charred flavor of traditional tandoori chicken, except you don’t need a tandoor for this recipe. Your air fryer is enough to help you achieve that. Yes, really!
This recipe is so easy and delicious that I promise you’ll be having it every party you host henceforth. It’s got a simple curd, besan, and spices marinade and we serve it simply over a bed of curd with some sliced onions. But these are so versatile, that you serve it with chutney, add it to wraps, or have it rice or roti, and you have a meal that’s healthy, high-protein and so delicious you simply won’t be able to stop at one serving.
Chicken: Thigh boneless, skinless chicken for really juicy and tender chicken bites. I prefer not to use breast pieces as they tend to turn out dry
Curds: Whisked until creamy and lump free. Used in the marination to tenderise the chicken and add flavor as well as to serve
Ginger garlic paste: For aroma and flavor
Spices: Kashmiri red chilli powder and garam masala (preferably homemade, if not at least fresh) for flavor, color, and heat
Besan: Roasted until nutty and golden brown. Besan or gram flour adds flavor, helps the chicken brown evenly, as well as allows the marinade to stick to the chicken
Salt: For seasoning
Kasuri Methi: For a herby, smokey flavor of authentic North Indian cooking. A little goes a long way
Lemon juice: To add brightness and tang to every bite
Mustard oil: To tenderise the chicken and add a lovely smokey flavor
Spring onion greens: Finely chopped and used as garnish to add a sharp flavor and freshness to every bite
Onion: Cut in rings and served along with the tandoori chicken bites for added flavor and texture
Frequently Asked Questions
Can I make this without an air fryer?
Yes! You can make these tandoori chicken bites in an oven or on a stovetop if you don’t have an air fryer. Preheat the oven to 200°C and bake for 15-20 minutes, flipping halfway until the chicken is cooked through. For slightly charred edges, switch to the grill or broil setting for the last 2–3 minutes, keeping a close eye on the chicken. You can also make it on the stovetop by cooking it for 10–15 minutes. Cook in batches if needed to avoid overcrowding the pan.
Why are my tandoori chicken bites dry?
Tandoori chicken bites can turn dry if they’re overcooked, especially if you’re using smaller pieces of chicken. I recommend using boneless chicken thighs because they stay juicier and are more forgiving than chicken breasts. Marinating the chicken in curds and mustard oil also helps keep it flavourful and tender.
Can I use Greek yoghurt instead of curds?
Yes! You can use Greek yoghurt instead of regular curds for these tandoori chicken bites. Greek yoghurt is thicker and creamier, so it works really well in the marinade and helps the spices cling to the chicken.
Richa’s Top Tips
Marinate for at least 30 minutes: This gives the chicken time to absorb all those tandoori flavours. If you have the time, marinate it for 2–4 hours in the refrigerator for even better flavour.
Use roasted besan: Roasted gram flour helps the marinade cling to the chicken and gives it that lovely tandoori-style coating.
Don’t skip the mustard oil: It adds that distinct, smoky, restaurant-style flavour that makes tandoori chicken so delicious.
Whisk the marinade well: Make sure the curds, spices, lemon juice and mustard oil are mixed well before adding the chicken. This helps coat every piece evenly.
Finish at a higher temperature: Air frying at 200°C for the last 2 minutes helps the chicken develop a more roasted exterior. For extra charred edges, you can extend this slightly while keeping an eye on the chicken.
Serving Ideas
As a party appetiser: Serve these tandoori chicken bites over the creamy curd base with onion rings and spring onion greens. Add a squeeze of lemon just before serving for a fresh, tangy finish.
With mint chutney: Pair the chicken with green mint-coriander chutney for a classic tandoori combination. The fresh, herby chutney works beautifully with the smoky spices.
With naan or roti: Serve the chicken with warm naan, tandoori roti or homemade roti, along with sliced onions and mint chutney for an easy Indian-style meal.
Make tandoori chicken wraps: Stuff the chicken into rotis or tortillas with crunchy lettuce, sliced onions, the curd dressing and a little mint chutney. These make a great quick lunch or dinner.
Add to a rice bowl: Serve the bites over jeera rice or plain basmati rice with cucumber, sliced onions and a generous spoonful of the seasoned curd.
Serve with a fresh salad: Pair the chicken with a crunchy salad made with cucumber, tomatoes, onions, coriander and lemon juice. It’s a refreshing contrast to the spiced chicken.
Storing leftovers: Let the cooked chicken cool slightly and transfer it to an airtight container. Refrigerate for up to 3–4 days.
Store the chicken and curd separately: If you’re making these ahead, keep the chicken separate from the whisked curds, spring onion greens and onion rings. This prevents the chicken from becoming soggy.
Reheating: Reheat the chicken in the air fryer at 180°C for 3–5 minutes, or until heated through. The exact time will depend on the size of the pieces and how cold they are. Avoid reheating it multiple times.
Freezing: Freeze the cooked and cooled chicken in a freezer-safe airtight container for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating in the air fryer.
Storing marinated chicken: You can prepare the marinade and coat the raw chicken ahead of time. Keep it covered in the refrigerator and cook within 1–2 days. Since this marinade contains lemon juice, I prefer not to leave the chicken marinating for too long, as the texture can change.
If you make this easy tandoori chicken bites recipe, don’t forget to DM me your pictures over on my IG @my_foodstory. I love seeing your recreations and talking to you!
These tandoori chicken bites are so delicious and versatile that you’ll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps!
450gramschicken thigh bonelesscut into 1 ½ inch cubes
For marination
1/3cupwhisked curds
1tablespoonginger garlic paste
2tablespoonkashmiri chilli powdercan be adjusted to taste
1/2teaspoongaram masala powder
1tablespoonroasted besanroasted gram flour
1teaspoonsalt
½teaspoonroasted & crushed kasuri methi
4teaspoonslemon juice
2tablespoonsmustard oil
Other
1 – 2teaspoonscooking oil
1cupthick curdswhisked
3tablespoonsfinely chopped spring onion greens
1onioncut into rings
Instructions
Marinating chicken: Add all ingredients for chicken marinade to a bowl, whisk them to combine all the ingredients. Add chicken cubes, toss well in the marinade till the chicken gets coated well. Set aside to marinate for 30 mins to 1 hour.
Preheat the airfryer to 180C. Brush the airfryer tray with oil.
Place a portion of the marinated chicken cubes on the tray with some gap between each other. Try not to overcrowd the basket to ensure uniform frying. Air fry for 10 minutes at 180C & then for 2 minutes at 200C till the chicken is roasted well. Repeat the same process for the rest of the chicken cubes.
Add 1 cup of whisked curds to a serving bowl, add spring onion greens and mix well. Top with air fried chicken, onion rings and serve.
Making sabudana khichdi is easy, but can take some practice. But with my six tips to make non sticky Sabudana Khichdi, you’re going to be a pro in no time!
Sabudana Khichdi makes a weekly appearance on our breakfast table and we make it almost everyday during Navratri. We love the flavor and texture that aloo, sabudana, and peanut add to the dish, and how it all feels complete and a whole lot flavorful with the final drizzle of lemon juice.
But a lot of people who complain of their sabudana khichdi turning out slimy or clumpy. And while this may be a common problem, it is actually quite easy to fix. In this article, along with the recipe, I am sharing 7 fool-proof ways to make the most perfect sabudana khichdi ever. No more clumpy, slimy, unevenly flavored sabudana ever!
Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. We are looking for a dish where each sago pearl is separate, perfectly cooked and has just turned translucent.
Sabudana Khichdi Ingredients Overview
Sabudana: Also known as sago pearls. It is the hero ingredient. These come in three different sizes, but I think the medium ones work best for this recipe
Ghee: For flavor and richness. I love using my homemade ghee for the best results.
Spices: Cumin seeds or jeera, and curry leaves. It uses minimal spices because people traditionally eat it on fasting days
Potatoes: For texture and flavor
Peanuts: Adds some good fats, texture, and a lovely nutty flavor to each bite
Seasoning: Salt and sugar are added to season the dish
Lime juice and chopped coriander: Used as garnish for a hit of freshness. These are the perfect finishing touches
7 Fool-Proof Tips for Perfect Sabudana Khichdi
Wash: The sabudana should be washed thoroughly to get rid of any excess starch under running water in a colander. Gently rub the pearls between your fingers for even better results.
Soak: Follow a 1:1 ratio of sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
Soak for at least 5 hours: I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, 5 hours minimum or overnight (approx 8 hours), if I have time, gives me best results. .
Use crushed peanuts: This keeps the khichdi stay dry while adding flavour, fats and protein
Make sabudana in ghee: The richness of ghee and the lovely flavor it adds are something else. However, you can make it vegan by using oil instead. But if you can, please make this in ghee for the best flavor!
Don’t over mix: Once you add soaked sabudana to the pan, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
Don’t overcookthe khichdi: Cook it for only a about 2-3 minutes on low flame until you can see the sabudana turn slightly translucent. If the sabudana overcooks, it’ll start sticking to each other
Serving Ideas
With yogurt: Serve sabudana khichdi hot with a bowl of chilled plain yoghurt or dahi on the side. It balances the heat from the green chillies and makes the meal more filling.
With a crunchy side: Pair it with roasted peanuts, potato chips or banana chips for a light, fasting-friendly crunch in every bite.
With a cup of chai: Sabudana khichdi makes a delicious breakfast or evening snack with a hot cup of masala chai.
Storage Tips
Refrigerator: Let the sabudana khichdi cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. It will keep well for up to 2 days.
Reheat: Sabudana tends to turn a little sticky as it cools. Sprinkle a teaspoon or two of water over the khichdi and reheat it in a covered pan over low heat, stirring gently until warmed through. You can also microwave it in short intervals, stirring in between.
Restoring the texture: If the khichdi looks dry after refrigeration, add a small splash of water while reheating. A squeeze of lemon juice and a little fresh coriander added just before serving can also freshen it up.
Freezing: I wouldn’t recommend freezing sabudana khichdi, as the tapioca pearls can become mushy or change texture once thawed.
Make-ahead tip: You can soak and drain the sabudana ahead of time and refrigerate it until you’re ready to cook. Keep it covered and use it within a day for the best results.
Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.
Sabudana Khichdi is a delicious, filling breakfast or meal option made with Sago pearls and a few basic spices. With barely 9 ingredients, this is a fast, easy recipe. It's very popular during Navratri as a fasting recipe.
3/4teaspoonSaltor sendha namak if making it for fasting
1/2teaspoonSugar
1teaspoonLime Juice
2tablespoonschopped Coriander
Instructions
Wash 1 cup sabudana well in running water to remove any extra starch and soak it in 1 cup water overnight or for 8 hours.
To check if the sabudana is sufficiently soaked, press a pearl between your fingers and it should smash easily. Drain the sabudana after soaking to get rid of any excess water and set aside. This is an optional step – I've never had to do this.
Heat ghee in a pan and add cumin seeds or jeera. Once they start spluttering, add chopped potatoes and 1/4 teaspoon salt. Saute the potatoes and cook on low flame for 3-4 minutes till tender.
Add curry leaves and green chillies and saute for another minute.
Add soaked sabudana, crushed peanuts, remaining salt and sugar and mix well. Cook for a few minutes – about 3-4 minutes on a low flame until the sabudana starts to turn translucent.
Turn off the flame, add lime juice and chopped coriander and give it another quick mix. Serve hot.
Video
Notes
Wash Sabudana well to get rid of any excess starch under running water in a colander
Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other
My mum’s sooji halwa is special because it’s got this gorgeous caramel-y nuttiness that comes from roasting the semolina (sooji) in ghee. You’ll never make it any other way!
There is nothing that screams Indian festivities quite like sooji halwa does (okay, and maybe also Malpua, Rabdi and Kheer!). However, I think this recipe is particularly special. What makes it stand out is the gorgeous, caramel-like glaze that coats every little bit of sooji. It’s my mum’s trick, and honestly, it’s the only way I like to make it now!
The magic, though, lies in patiently roasting the sooji in ghee for 20–25 minutes, until its colour changes from white to a deep brown. As a result, you get that deep, toasty flavour paired with a smooth, melt-in-your-mouth texture that makes this halwa an instant family favourite. And the best part? Whether you’re making it for a festival, a puja, or simply to satisfy a sweet craving on a weeknight, this halwa is just the thing to whip up because it always hits the spot!
Sooji (Semolina/Rava): The star ingredient; use fine sooji for a smooth texture and rich flavour. Bombay sooji works best here because the grains are neither too big nor too small. Bansi rawa will also work.
Besan (Gram Flour): Adds depth and enhances the nutty aroma.
Ghee: The key to flavour and richness. Please use the best quality ghee you can find for best results.
Sugar – Balances the nutty flavour with sweetness.
Water – Helps cook the semolina into a soft, smooth halwa.
Nuts (Almonds/Pistachios) – For crunch and garnish.
How to make sooji halwa
1. In a pan, roast the sooji and besan together over low flame, stirring continuously for 5-6 minutes. Add the ghee and continue cooking on low flame.
2. Stir constantly until the mixture changes to a light chocolate brown colour and becomes fragrant.
3. Continue roasting until the brown becomes a little deeper and darker.
4. Add the sugar and mix it in.
5. Slowly pour in the water while stirring continuously. Increase the flame. Be cautious as the mixture may bubble and splutter.
6. Keep stirring until the halwa thickens, and you see ghee starting to ooze out from the sides. Garnish with slivered pistachios or almonds.
Frequently Asked Questions
Which is the best type of sooji to make halwa?
For a smooth, melt-in-the-mouth halwa, use Bombay sooji (fine semolina). For a nuttier, coarser texture with more bite, use Bansi rava. Both work, it just depends on the texture you prefer!
Can I replace sugar with jaggery for this recipe?
Yes! Jaggery gives the halwa a deep, earthy sweetness and a slightly different colour. Just make sure to melt and strain the jaggery first (to remove impurities) before adding it in.
Why is my sooji halwa lumpy?
This happens if water is added too quickly. Always add water slowly while stirring continuously to prevent lumps.
Can I make this halwa without ghee?
You can use butter or oil, but I’d really suggest you don’t! The ghee is what makes this Sooji Halwa!
Is Sooji Halwa the same as Sheera or Rava Kesari?
They’re variations of the same dish. Rava Kesari includes saffron or food color, while sheera may include milk instead of water.
Can I make sooji halwa ahead of time?
Yes! Store in the fridge for up to 2–3 days. Reheat with a splash of water or milk to soften.
Can I reduce the sugar?
Absolutely, feel free to adjust to taste. Just remember that less sugar means less stickiness in texture.
Richa’s Top Tips
Don’t skimp on the ghee. That’s where the flavor and that glistening texture come from.
Always roast sooji onmedium heat. Too high and it will burn, too low and it won’t develop flavour.
Bombay sooji works best here. The grains are neither too big nor too small. But you can also use bansi rawa if that’s what you have available.
Be patient and pay attention. Be prepared to spend half an hour in the kitchen. Sooji can burn pretty quickly or brown unevenly if not stirred often. So keep stirring every minute or so for the best, even results.
The halwa willthicken as it cools. So take it off the heat slightly before your desired consistency.
Add the sugar before the water. Or the sugar will caramelize and harden when it hits the water.
The consistency should be thick but runny. If its too thick, it’ll start to become gloopy.
Fridge: Store in an airtight container and refrigerate for up to 2-3 days. Reheat with a splash of water or milk to soften.
Freeze: Sooji halwa also freezes quite well. Portion into single servings and store in a freezer safe container or bag for up top 3 months.
Thaw: Allow it to thaw in the refrigerator overnight. Transfer it to a pan along with a splash of milk or water and then reheat gently until it reaches your desired consistency.
One bite of this Sooji Halwa and you’ll understand exactly why I can’t stop raving about it! It’s warm, rich, comforting – everything I’d want in a dessert (and honestly just the thing for this festive season!) I hope you give this one a try.
Make sure to send me your recreations over on my IG @my_foodstory, I loveee to see them!!
Also check out my Navratri recipes round up for all the inspo you need this festive season ❤️
Watch How To Make Sooji Halwa Video
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In a pan, roast the sooji and besan together over low flame, stirring continuously for 5-6 minutes.
1 Cup Sooji or Semolina, 1 1/2 tablespoons Besan or Gram Flour
Add the ghee and continue cooking on low flame, stirring constantly until the mixture changes to a light chocolate brown color and becomes fragrant.
1/2 Cup plus 1 tablespoon Ghee or Clarified Butter
Add the sugar and mix it in. Slowly pour in the water while stirring continuously. Increase the flame. Be cautious as the mixture may bubble and splutter.
3/4 Cup Sugar, 3 Cups Water
Keep stirring until the halwa thickens, and you see ghee starting to ooze out from the sides.
If you’ve got eggs and some parathas at home, making these Masala Egg Rolls takes just 20 minutes. The secret ingredient is sambar powder gives the eggs a smoky, tangy flavor that you won’t find in any regular egg roll.
This Masala Egg Roll recipe is nothing like the deep-fried versions you see online. It’s a completely homemade, paratha-wrapped version that takes about 20 minutes of your time. The spiced egg masala layered inside a warm, flaky paratha with mint chutney and quick pickled onions makes for a very delicious to-go snack, and my family loves it so much that we make it almost every week.
The beauty of this recipe is that it works with whatever you have. Frozen laccha parathas, homemade rotis, leftover chapatis, all of them work. The sambar flavor-infused egg masala is the star of the dish, and it comes together really quickly, so even on your busiest evenings, this is very doable.
Eggs: Boiled and chopped into small cubes so they absorb the masala evenly.
Sambar Powder: This is what makes the egg masala taste so different from a regular egg curry. It adds a smoky, tangy depth that cumin-coriander-based masalas can’t match.
Aromatics: Cumin seeds, ginger, garlic, curry leaves, and green chillies.
Onions & Tomatoes: Finely chopped onions and pureed tomatoes form the masala base. Pureeing the tomatoes helps them cook down faster and gives the masala a smoother consistency.
Parathas: I’ve used frozen lacchha parathas that I meal-prepped over the weekend. Homemade rotis, leftover chapatis, or even lachha paratha made from scratch all work too.
Mint Chutney: The freshness of the mint against the warm, spicy eggs makes every bite so addictive.
Pickled Onions: Quick pickled with beetroot, lemon juice, salt, and a pinch of sugar.
Coriander Leaves: Mixed into the masala and also used as garnish inside the roll.
Oil: Groundnut or any neutral cooking oil.
Richa’s Top Tips
Cook the tomato masala properly before adding the eggs. The tomato puree needs a good 2-3 minutes on low heat until the rawness goes and the oil starts separating. If you add the eggs too early, the masala will taste raw and acidic.
Don’t overcook the eggs in the masala. They only need 1-2 minutes to absorb the flavours. Any longer and they start releasing water and the masala becomes thin.
Fry the parathas with a little ghee for the best result. Whether you’re using frozen or homemade, a few drops of ghee while frying gives them that golden, crispy finish that holds up well when you roll them.
Make the pickled onions first. They need about 15 minutes to sit and develop flavour, so start with them before anything else. The beetroot in the pickle isn’t just for colour, it adds a subtle sweetness that works really well with the spicy egg masala.
Frequently Asked Questions
Is masala egg roll the same as a Chinese egg roll?
No. Chinese egg rolls are deep-fried, with a thin wrapper and a filling of cabbage, vegetables, and sometimes meat. This masala egg roll is a completely different dish. It’s boiled eggs cooked in a spiced sambar masala, wrapped in a flaky paratha with mint chutney and pickled onions. No deep frying involved at all.
Can I use any other masala instead of sambar powder?
Sambar powder is what gives this recipe its unique flavour, so it’s worth using if you can. Rasam powder works as a milder substitute. Regular garam masala or meat masala will give you a good egg roll, but it won’t have that same smoky, tangy character.
Can I make the egg masala ahead of time?
Yes. The masala keeps well in the fridge for up to 2 days. When you’re ready to eat, just warm it up, fry your parathas, and assemble. This actually makes it an even faster meal on busy nights.
Can I use rotis or chapatis instead of laccha parathas?
Absolutely. Laccha parathas give you that flaky, layered texture which is great for rolls, but regular rotis, chapatis, or even naan work fine. Use whatever you have.
Do I have to make the pickled onions?
You don’t have to, but I’d really recommend it. The tangy crunch of the pickled onions against the warm, spicy egg masala and cool mint chutney is what makes every bite of this roll feel complete.
Storage Tips
The egg masala: Stores well in an airtight container in the fridge for up to 2 days. Warm it up on the stove before assembling the rolls.
The pickled onions: Keep in the fridge for up to 3 days. They actually taste better the longer they sit.
The assembled roll: Best eaten immediately. Once assembled, the paratha absorbs moisture from the masala and chutney and goes soft pretty quickly. Always assemble right before eating.
The parathas: If using homemade, you can fry them and keep them warm wrapped in a kitchen towel until you’re ready to assemble. Don’t fry too far in advance or they’ll lose their crispiness.
Serving Ideas
This masala egg roll is a full meal on its own, but a couple of things on the side make it even better:
WithChaas: A cold glass of spiced buttermilk alongside a warm, spicy egg roll is the most refreshing combination.
WithMasala Chai: If you’re having these as an evening snack, a hot cup of chai is really all you need on the side.
With a simple salad: Some sliced cucumber, tomatoes, and a squeeze of lemon keeps the meal light and fresh.
Customisation Ideas
Try a different masala: Swap the sambar powder for pav bhaji masala or garam masala for a completely different flavour profile. Each one gives the eggs a different character.
Add veggies to the masala: Finely chopped capsicum, peas, or corn mixed in with the eggs while the masala cooks adds colour and crunch to the filling.
Make it with paneer or chicken: Crumbled paneer or shredded cooked chicken in the sambar masala instead of eggs works just as well for a different version.
Use different chutneys: Swap the mint chutney for green coriander chutney or even thecha if you want a spicier, more rustic roll.
Make it cheese-loaded: Sprinkle some grated mozzarella or cheddar on the paratha before adding the egg masala. The melted cheese with the spicy eggs is really good.
Did You Know?
The colour of an egg yolk has nothing to do with its nutritional value. Darker, more orange yolks come from hens that eat a diet rich in carotenoids, like marigold petals, paprika, or leafy greens. Paler yellow yolks come from hens on a grain-heavy diet. Both have essentially the same protein, fat, and vitamin content. Egg producers know consumers associate darker yolks with quality, so some add marigold extract to chicken feed specifically to darken the yolk colour. Next time you crack an egg, the colour is telling you what the hen ate, not how nutritious the egg is.
This masala egg roll deserves a spot in every Indian kitchen. It’s the perfect answer to those evenings when you want something warm, filling, and homemade without spending too long cooking. If the sambar powder in your pantry has only ever been used for sambar, give it a new job. When you try this, come find me on Instagram @my_foodstory and tell me what you think.
These Masala Egg Rolls are ready in just 20 minutes and are the easiest way to have a delicious, hassle-free dinner ready on the table in just 20 minutes.
Heat oil in a pan, add cumin seeds and once they crackle, add ginger, garlic, curry leaves, green chillies and saute on medium for a few seconds till fragrant.
Add onions and fry till they turn golden.
Add tomato puree, sambar powder, salt and cook on low for 2-3 minutes till the rawness of tomatoes goes. Add water, mix well and cook for 1-2 minutes on low till the gravy thickens.
Add chopped eggs, coriander leaves, mix well and cook for 1-2 minutes till the eggs absorb the masalas.
Heat a tawa or pan and fry all the parathas on either side with a few drops of ghee or oil till they are light golden and set aside.
Just before serving, take one fried paratha on a plate, spread mint chutney all over the paratha, add egg masala to the center, add a few onion rings, garnish with coriander leaves, wrap into a roll and serve. Follow the same steps to make rest of the egg masala rolls.
Video
Notes
To make pickled onions: Add ½ cup of onion rings to a bowl, 3-4 slices of beetroot, juice of ½ lemon, ¼ teaspoon salt, a pinch of sugar, mix well, rest for 10-15 minutes and use.
This Spicy Prawn Curry uses a special chilli called kanthari from Kerala, India. Also known as kanthari prawns, this prawn curry recipe uses just a handful of ingredients and is ready before you know it!
If you are a fan of spicy food, then this Spicy Prawn Curry needs to be on your list! Traditionally made with Kanthari chillies, a special type of chilli from the South Indian state of Kerala, this prawn curry is supposed to be hot and spicy. In this prawn curry recipe, I have replaced Kanthari chillies with regular green chillies as they’re more easily available. The spiciness of this curry is then balanced with coconut milk. The result is a dish that’s spicy, nutty, rich, and so, so flavorful.
This dish comes together really quickly and calls for minimal ingredients, but the flavors are rustic and simply out of this world! We love eating this Kerala style prawn curry with neer dosa and appam, but it tastes really good with just steamed rice too.
Prawn: I have used large frozen prawns or shrimp, which are cleaned and deveined. You can use fresh prawns too if you prefer
Chillies: This recipe traditionally uses kanthari chillies, a special, very spicy variety from the South Indian state of Kerala. But since they’re difficult to source, I have used a lot of regular green chillies to achieve the same spiciness
Spices: Turmeric powder, pepper powder, fennel seeds for flavor and color
Aromats: Sambar onions (you can use diced regular onions), lots of garlic and ginger form the base of this spicy prawn curry
Curry leaves: For an earthy freshness and that authentic South Indian flavor
Oil: I have used coconut oil for that authentic flavor. If you don’t have it, sub it for any oil of choice. Ghee works well too
Coconut milk: To balance out the spice and add richness and creaminess. I have used canned coconut milk, but homemade, thick coconut milk works just as well
Coconut: Coconut slices for texture and a lovely nutty flavor in every bite
Frequently Asked Questions
Can I use fresh prawns for this curry?
Yes, you can. I prefer to use frozen prawns as I don’t live near a coast. But if you have access to good quality, freshly sourced fresh prawns, you can absolutely use them.
Can I use regular onions instead of sambar onions?
Yes. Sambar onions (shallots) have a slightly sweeter, more intense flavour, but you can substitute them with finely chopped red or yellow onion if needed.
Can I make this prawn curry without coconut milk?
The coconut milk gives the curry its creamy texture, so I recommend using it. If you prefer a lighter curry, you can reduce the quantity slightly, but the consistency will be thinner.
How do I know when the prawns are cooked?
Prawns cook very quickly. They are done when they turn pink and opaque and curl into a loose C shape. Avoid cooking them for too long or they can become rubbery.
Can I use small prawns instead of large prawns?
Yes, but keep an eye on the cooking time as smaller prawns cook faster.
Richa’s Top Tips
Don’t skip the mortar and pestle. The coarse crushing of green chillies, ginger, garlic and sambar onions is what gives this curry its rustic texture and really helps all those flavours come together.
Keep the paste coarse rather than making it completely smooth. You want little bits of onion and garlic throughout the curry.
Cook the coconut slices until lightly golden. This adds little bursts of toasted coconut flavour to the curry, so don’t rush this step.
Saute the crushed paste on low heat. It only needs a minute or two, but this helps take away the rawness of the garlic and onions without burning them.
Don’t overcook the prawns. They only need a few minutes. As soon as they’re pink and opaque, move on to the coconut milk.
Add the coconut milk right at the end. Once it comes to a boil, take the curry off the heat. Prolonged boiling can make coconut milk lose its lovely creamy texture.
Taste before serving. Depending on how spicy your green chillies are, you may want to adjust the salt or add a little more coconut milk to mellow the heat.
Serving Ideas
This curry is perfect with something simple that can soak up all that creamy coconut gravy. Serve it with:
Fridge: This curry is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Let the curry cool completely before refrigerating it.
Reheat: When reheating, warm it gently over low heat until just heated through. Try not to boil it vigorously, as the prawns can become tough and the coconut milk can split.
Freeze: I wouldn’t recommend freezing this curry after adding the coconut milk. The texture of the coconut milk can change when frozen and thawed, and the prawns may also become a little rubbery.
Customisation Ideas
Make it less spicy: Reduce the green chillies, especially if yours are particularly hot. You can also add a little extra coconut milk to mellow the heat.
Add vegetables: Add a handful of sliced bell peppers, spinach or tender coconut pieces for a slightly different version.
Use fish instead: You can use firm boneless fish pieces in place of prawns, adjusting the cooking time depending on the fish.
Add a little tang: If you like a slightly tangier curry, finish it with a small squeeze of lime juice after taking it off the heat.
If you love a good prawn curry that’s big on flavour but doesn’t need a long list of ingredients, this Kanthari Prawn Curry is one to try. The combination of fiery green chillies, crushed ginger and garlic, toasted coconut, curry leaves and creamy coconut milk makes every spoonful so flavourful, while the prawns cook in just a few minutes.
I love serving this with something simple like steamed rice, appam or neer dosa so that nothing gets in the way of that delicious coconut gravy. It’s quick enough for a weeknight dinner but feels special enough to make when you’re craving a proper South Indian-style meal.
This Spicy Prawn Curry uses a special chilli called kanthari from Kerala, India. Also known as kanthari prawns, this prawn curry recipe uses just a handful of ingredients and is ready before you know it!
250gramslarge cleaned and deveined prawnsapprox. 28-30 prawns
8green chillies
1inchginger
8garlic cloves
20sambar onions
1 ½tablespoonscoconut oil
½teaspoonfennel seedssaunf
2sprigs curry leaves
¼cupfresh coconut slices
½teaspoonsalt
¼teaspoonturmeric powder
½teaspooncrushed pepper
¾cupcoconut milk
Instructions
Crush green chillies, ginger, garlic, sambar onions to a coarse using mortar and pestle.
Heat oil in a pan, add fennel seeds and once they splutter, add curry leaves and coconut slices and saute for 2-3 minutes till they turn light golden. Add crushed paste, turmeric & pepper powder and saute on low for 1-2 minutes till the onions turn golden.
Add prawns, salt and saute for a few seconds on medium and cook covered for 3 minutes on low till the prawns are cooked and turn pink.
Add coconut milk, mix well, bring to a boil, take off the heat and serve.
These Broccoli Paneer Parathas will feel like a welcome change if your breakfast routine has been stuck on the same aloo paratha for months.. They’re packed with protein, easy to make, and work just as well on the breakfast table as they do in a tiffin box.
These paneer broccoli parathas are what I make when I want breakfast to be filling, nutritious, and something my kids will actually eat without negotiating. The combination of paneer, broccoli, and melted mozzarella inside a crispy paratha covers protein, greens, and flavour all in one go, which on a busy morning is exactly what I need.
If your mornings usually start with parathas or theplas, you need to give this broccoli paneer paratha recipe a shot. It takes about 20 minutes, and they’re perfect for a quick breakfast, lunch, or wholesome weeknight meal.
Onion: Finely chopped and adds a little sweetness and crunch
Mozzarella Cheese: It’s low calorie but adds a lovely flavor, especially if making for kids. You can replace with regular processed cheese in a pinch, but mozzarella works better
Italian Seasoning: Mixed into the stuffing for a subtle herby flavour
Flour: I have used whole wheat flour for more nutrition but whole purpose flour works if that’s all you have
Coriander Leaves: Finely chopped for freshness
Ghee: For frying the parathas. You may use a neutral-flavored oil but ghee adds extra flavor and richness that works really well with these parathas
Salt: For seasoning
Frequently Asked Questions
Can I replace paneer with tofu?
Yes. Use firm tofu, grate it the same way, and squeeze out any excess water before mixing it into the filling. The texture will be slightly different, but it works well, especially with the mozzarella and Italian seasoning holding everything together.
How do I stop the stuffing from coming out while rolling?
Three things help. Chop the broccoli very fine, so no large pieces are poking through, don’t overstuff the paratha, and make sure you pinch the dough closed tightly before you start rolling. Roll gently from the centre outward rather than pressing hard, and dust with flour if it starts sticking.
Can I use frozen broccoli for this paratha recipe?
You can, but thaw it completely and squeeze out all the excess water first. Frozen broccoli releases a lot of moisture, and if that water gets into the filling, the paratha will turn soggy, and the dough will tear while rolling.
I don’t like broccoli. What other vegetable will work in this recipe?
Finely chopped spinach, grated zucchini (squeeze out the water first), or even finely chopped mushrooms all work well with the paneer and mozzarella. The idea is to use a vegetable that’s mild enough to blend into the filling without overpowering the cheese and paneer.
Why is my paratha breaking apart during frying?
Usually this means the dough is either too dry or rolled too thin. Make sure the dough is soft and pliable, not stiff. Also check if you’ve overstuffed the paratha, too much filling stretches the dough beyond what it can handle and causes cracks.
Richa’s Top Tips
Chop the broccoli really fine. Large or uneven pieces will poke through the dough and cause the paratha to tear while rolling. The finer you chop it, the easier it is to roll out without any cracks.
Don’t overstuff the paratha. It’s tempting to add more filling, but too much makes the dough stretch thin and break. About 1-2 tablespoons of filling per paratha is the sweet spot.
Seal the edges properly before rolling. Pinch the dough closed tightly after adding the filling, and then roll gently from the centre outward. If the seal is loose, the filling will push out from the sides while rolling.
Cook on medium heat, not high. Medium heat gives the paratha time to cook through evenly and turn golden on both sides. High heat will burn the outside while the filling inside stays cold.
Apply ghee while cooking, not after. Brushing ghee on the paratha while it’s on the tawa is what gives it that crispy, golden finish. Adding it after doesn’t have the same effect.
Storage Tips
In the fridge: Store cooked parathas in an airtight container for up to 2 days. Reheat on a hot tawa with a little ghee to bring back the crispiness.
Freezing: You can freeze the uncooked, stuffed parathas by stacking them with parchment paper between each one. Freeze flat in a ziplock bag for up to two weeks. Cook directly from frozen on a hot tawa, adding a couple of extra minutes per side.
The filling: Can be made ahead and stored in the fridge for up to a day. This makes mornings quicker since you just need to roll and cook.
Tiffin tip: These travel really well at room temperature and taste good even a few hours after cooking, which makes them great for school or office tiffins.
Serving Ideas
These paneer broccoli parathas don’t need much on the side, but here are a few ways we enjoy them:
With Cucumber Raita: Cool, creamy raita on the side is the most natural pairing with any stuffed paratha.
With pickle and curd: Sometimes the simplest combination is the best.
With Masala Chai: A hot paratha and a cup of chai is the most classic Indian breakfast there is, and these parathas are perfect for it.
In a tiffin box: These hold up really well at room temperature, so they’re great for school or office tiffins. Pack with some homemade ketchup or green coriander chutney on the side.
Did You Know?
Broccoli has more protein per calorie than most vegetables. A cup of chopped broccoli has about 2.5 grams of protein, which is unusually high for a vegetable. Combined with paneer and mozzarella in this paratha, each one packs a surprisingly solid amount of protein for what looks like a simple stuffed flatbread. It’s one of the reasons broccoli is so valued in vegetarian cooking, it packs so much nutrition without changing the flavour of whatever it’s mixed into.
These broccoli paneer cheese parathas have made our mornings a lot easier and a lot more nutritious. If your family loves stuffed parathas, give this filling a try, and I think it’ll quickly earn a spot on your table. Share your pictures with me on Instagram @my_foodstory when you make them.
These broccoli paneer parathas are high-protien, rich, creamy, and loaded with nutrients in every bite. They make for a healthy breakfast and the kids love them too!
Add all ingredients for the stuffing to a bowl, mix well and set aside.
Add flour and salt to a bowl or plate with a high rim. Make a well in the centre and add ¼ cup of water, mix the water and flour together with your fingers, add ¼ cup of water and mix. Do the same thing again till the dough starts to come together. If the dough is too dry, add a teaspoon of water at a time. Once the dough comes together, knead the dough for 3-4 minutes till it is soft and pliable. Set aside covered with a damp cloth and rest for 20 minutes.
Divide the dough into 4 equal portions. Take one portion and smoothen into a ball, dip in the flour, dust off excess flour and roll into a 4 inch diameter roti. Hold the roti in your hand and add ¼ cup of broccoli paneer stuffing in the centre, bring the edges of the roti higher and closer and seal it (watch the detailed video for more info). Gently flatten the stuffed dough ball and roll to a 6 to 7 inch paratha.
Heat a tawa till it’s hot but not smoking. Place the paratha on the tawa and once you see bubbles on the surface, flip the paratha. Once you see bubbles on the other side, apply some ghee all over the paratha and roast till golden spots appear on both the sides. Transfer to a plate, repeat the same process for rest of the parathas and serve.
This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.
I think I’ve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.
Dhabas, for the uninitiated, are roadside restaurants that you’ll find along the highway. They’re road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!
Unlike my other recipes, this one’s slightly time consuming because masala is ground and cooked till it’s color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.
Here are the main ingredients you’ll need for this recipe:
Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
Lime Juice: Acid helps tenderise the meat
Mustard Oil: Key to getting that unique dhaba flavour. It’s more pungent and adds a smokiness
Whole Spices: Cumin, cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavour
Ginger & Garlic: Ground with onions. You can substitute it with 1.5 tbsp store bought or homemade ginger garlic paste
Onions: Form the main base of the gravy and add flavour, density and thickness
Green Chillies: Add heat and flavour. Use serrano peppers if you don’t have Indian green chillies available
Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. I highly recommend using homemade garam masala. Add it towards the middle or end of the cooking process to retain its aroma and flavour
Tempering: We use ghee, ginger, and green chillies to add an additional layer of flavor to finish off the curry. Don’t skip this step!
Why is this Chicken Curry recipe so unique
We were asking this question ourselves while trying to replicate that dhaba like flavour – How is it that common dishes taste extra unique when they come from a dhaba?
Here’s what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, there’s a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!
We’ve taken all this information and compiled it into one beautiful chicken curry.
How to make Chicken Curry
Check out the simple steps that go into making this beautiful curry
Marinate
1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat
2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
Curry
1. Pound spices roughly with a mortar pestle to break them down and release their flavour
2. Saute them in hot oil to temper them
3. Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – thats when you know its cooked through and isn’t raw anymore
4. Cooktomatoes and spices for a few minutes till the tomatoes become pulpy soft
5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces
6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes
7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger
8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour
Richa’s Top Tips
Always marinatethe chicken. The longer the better. This literally changes the game by adding flavour, seasoning, and tenderising.
Brown the onion paste. Don’t rush this process. Browning onions slowly gets rid of any raw smell and flavour. You’ll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance.
Don’t skimp on oil. There is a fair amount of fat in this recipe in the form of oil, butter and ghee. I would not recommend skimping on oil as it will compromise the flavor.
Always use quality garam masala. I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
Do not forget the tempering. It gives it that extra kick along with the richness from the ghee.
Storage Tips
If you have leftovers, let the chicken curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3–4 days.
If you’d like to store it for longer, you can freeze Dhaba Chicken Curry for up to 2–3 months. For convenience, portion it into freezer-safe containers so you can thaw only as much as you need.
When you’re ready to reheat, thaw the frozen curry in the refrigerator overnight and then warm it gently on the stovetop. The gravy tends to thicken as it sits, so add a splash of water while reheating if needed. Make sure the chicken is heated through before serving.
And the best part? The flavours have more time to come together as the curry sits, so leftovers can taste even better the next day. This also makes it a great make-ahead chicken curry for busy weeknights.
Serving Ideas
Wondering what to serve with Dhaba Chicken Curry? You really can’t go wrong with something that helps soak up all that delicious, spicy gravy!
If you’re craving a proper dhaba-style spread, go for tandoori roti or naan with a bowl of cool raita, sliced onions and lemon wedges on the side.
For a bigger Indian meal, add dal fryordal makhani and a simple vegetable sabzi. And don’t forget extra rotis or rice because you’ll want every last bit of that gravy!
I hope you guys enjoy this recipe as much as I do, it’s truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.
When you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!
The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner.
Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else
Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
once they start to splutter, add the onion mix. Cook the onion mix on a low flame, stirring occasionally till it is reduced to a golden brown mix and you see a thin layer of oil along the sides
Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
Add chicken and garam masala powder and roast for a minute or two till the chicken pieces turn pink and get coated with the masala. Add meat masala powder, 1 ¼ cups of water, mix well.
Pressure Cooker:
At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.
Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.
Stovetop Method:
If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.
Instant Pot Method:
If using an instant pot, place the lid and change the vent to sealing. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.
Tempering:
In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.
Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe that’s comforting, satisfying and so tasty. This chicken curry is ready in under 45 minutes and can easily make a weeknight dinner feel special.
This chicken kali mirch has turned out to be one of my favourite chicken gravy recipes ever. This recipe ticks all the right boxes when it comes to comfort food. The gravy is smooth and luscious but not heavy; it’s warm, fragrant, gently spiced. The chicken pieces remain juicy and soak up all the black pepper flavour. The recipe is really simple and you don’t need fancy any
This chicken curry is also known as murgh kali mirch or black pepper chicken gravy/curry. Ans while it’s not a very popular restaurant dish, I guarantee is you it’s a hundred percent worth trying! And you’ll be titled the curry master every time you try it.
Here’s what you need for marinating the chicken, which is the first step in this recipe
Chicken: I recommend bone in, skinless chicken pieces for this recipe, commonly known as ‘curry cut’ in India. If you don’t have this cut available where you are, use thighs and drumsticks instead.
The rest is a simple marinade of, pepper, lime juice and salt.
Onions: Preferably red or white for that sharp, pungent taste. You can roughly chop them as they will be blended later
Ginger and Garlic: For flavour, these are powerful aromats that form the base of the gravy
Cashews: For creaminess and richness. This recipe uses no cream, so cashews is what adds richness to the gravy
Whole Spices: Cinnamon, cardamom and cloves make this curry really fragrant
Black Pepper: Ground black pepper is used while marinating the chicken as well as in the gravy. It adds a nice spice and a gentle heat and flavour to the entire dish. Its the star ingredient of this recipe!
Kasuri Methi: This is a key ingredient that’s added towards the end to pull the whole dish together. I highly recommend trying to source it. Its an ingredient that I use frequently in Indian recipes so in my book, it’s a must have
Garam Masala: A little goes a long way with this powerful spice blend. Highly recommend making your own garam masala if you can
Yogurt: To add volume, tanginess and acidity
Cream: To add richness and make the overall curry really nice and creamy
Chicken Kali Mirch – Step by Step Recipe
Super simple – I’m breaking this down into 4 parts
1. Marinate
1-2Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste
2. Onion Paste
3. Saute the onions, ginger and garlic in oil to soften and cook them
4. Look for a light golden brown colour. We don’t want to caramelise the onions too much or the colour of the gravy will change
5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water
6. Blend to a smooth, creamy paste
3. Sear Chicken
7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side
8. Flip the chicken pieces and cook on the other side – we are looking for a nice golden sear to lock in the flavours
4. Kali Mirch Gravy
9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute
10 Add the onion paste and cook it for a few minutes till it reduces to half
11. Add the chicken pieces and coat them well with the onion mixture
12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you don’t keep tossing it, the yogurt will split and can give the curry a grainy texture.
13. Add green chillies and water and mix well
14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through
15. Add kasuri methi, ground black pepper and the cream
16. Give it another mix and turn off the flame. Chicken kali mirch is ready!
Richa’ Top Tips
Marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out. Longer is better!
Use the right cut of chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. You can use boneless thigh pieces, but if you wish to use chicken breast, cook them in the gravy for only 7-8 minutes
Take your time browning onions. Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different
Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
Don’t skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
Highly recommend using kasuri methi. Kasuri Methi really brings this dish together and helps add the finishing touch. A small amount goes a long way.
Make it vegetarian. Try my paneer kali mirch recipe for an easy vegetarian version. Believe me, it’s just as good!
Mumbai Pav or Dinner Rolls also work really well to soak up all that peppery, creamy flavour
Storage Tips
Fridge: Let the chicken kali mirch cool completely before storing. Then Transfer to an airtight container and refrigerate for up to 2–3 days. The flavours deepen over time, so it often tastes even better the next day.
Reheating: When reheating, add a splash of water to loosen the gravy and heat gently. Alternatively, you can reheat on the stovetop or in the microwave until warmed through
Freezer: For longer storage, freeze for up to 1 month Note: the sauce texture may change slightly after thawing
If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, you’ll be eating it off the stove. I know I do!
Watch Paneer Kali Mirch Recipe Video
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Who would've imagined that flavours of black pepper could work so well in a chicken curry! This dish is warm, comforting and fragrant and is the best cozy, weeknight dinner. The chicken pieces remain juicy, the gravy is creamy and light and everything is mildly spiced but still very very tasty. This Chicken Kali Mirch is a fantastic weeknight dinner option!
½TeaspoonsKasuri MethiFenugreek Leaves, roasted and crushed
2TablespoonsCreamheavy or light cream
1/4TeaspoonSalt
Instructions
Marination
Add chicken, salt, pepper and lemon juice to a bowl and mix well. Set aside for 20-30 minutes and allow to marinate.
Onion Cashew Paste
Heat a tablespoon of oil in a pan and add the sliced onions. Fry on medium heat for 4 minutes till the onions are soft and translucent.
Add the chopped ginger and garlic and keep frying on medium heat for 1 minute.
Cook the onion mixture and then add it to a mixer grinder with cashew nuts. Grind to a smooth paste, use 2-3 tablespoons of water if required. Set aside.
Gravy
Heat 2 tablespoons of oil in a pan and place the marinated chicken pieces side by side. Cook on high heat for 2-3 minutes on each side. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil and allow it to heat up on a medium flame. Add the whole spices and saute for 30 seconds to a minute.
Add the onion cashew paste that was ground earlier and cook for 5-6 minutes on medium heat till you see oil separating from the sides.
Add the fried chicken pieces and fry on medium heat for 2-3 minutes
Reduce the heat to low and add the whisked yogurt, garam masala and salt. Cook for 2-3 minutes, stirring continuously till oil separates.
Now add green chillies and ¾ cup of water. Mix well, cover & simmer on low heat for 15 minutes till chicken pieces are tender and cooked through.
Add pepper and kasuri methi, mix and simmer on low heat for 2-3 minutes. Serve hot.
If paneer tikka is the first thing your family orders at a restaurant, this air fryer version means you can have it whenever you want. It’s quick, it’s easy, and the paneer comes out beautifully charred every time.
This air fryer paneer tikka recipe gives you that smoky, charred flavour that you usually only get from a tandoor, and it only takes about 25 minutes. The marinade is a classic yogurt-spice base with mustard oil and roasted besan, which gives the paneer a beautiful colour and coating that crisps up perfectly in the air fryer.
We make this when we have people over, and it always gets finished before anything else on the table. It also works really well as a weeknight dinner with some naan and sliced onions on the side. If our air fryer chicken tikka is already a favourite at home, this paneer version uses a similar method and is just as easy to put together.
Roasted Besan: Added to the marinade after dry roasting for 2-3 minutes. It gives the paneer a nutty flavour and helps the marinade coat and crisp up in the air fryer.
Finishing: Fresh coriander, a squeeze of lime juice, and a brush of melted butter right before serving.
Frequently Asked Questions
Is paneer tikka a healthy option?
Yes. Paneer is high in protein and calcium, and the marinade uses hung curd and minimal oil. Air frying uses significantly less oil than traditional tandoor cooking, where the paneer is often brushed generously with butter. So this version is lighter while still tasting just as good.
How long should I marinate the paneer?
At least 15-20 minutes so the flavours have time to soak in. If you have more time, an hour in the fridge gives even better results. Unlike chicken, paneer won’t break down or change texture from marinating longer, so you can even leave it overnight.
Can I make this recipe in the oven?
Yes. Place the skewers on a wire rack set over a baking tray and bake at 220°C for about 15-18 minutes, flipping halfway. Brush with butter towards the end and switch to grill mode for the last 2-3 minutes to get some char. The air fryer gives a more even char with less effort, but the oven works well too.
Why is my paneer tikka dry and rubbery?
Either the paneer was air-fried for too long, or the marinade didn’t have enough fat in it. The mustard oil and hung curd in the marinade keep the paneer moist during cooking. Make sure you’re not exceeding the cooking time, and brush with butter when you flip for extra moisture.
Richa’s Top Tips
Roast the besan before adding it to the marinade. Raw besan will leave a floury taste on the paneer. Two to three minutes on low heat until it smells nutty and turns slightly golden is all it needs. This step makes a noticeable difference to the final flavour.
Use mustard oil in the marinade. It adds a sharpness and pungency that regular oil can’t replicate. If you don’t have mustard oil, any neutral oil will work, but the tikka won’t taste as authentic.
Cut everything into uniform 1-inch pieces. This ensures the paneer and vegetables cook evenly in the air fryer. Larger pieces won’t char properly in the time given, and smaller ones will dry out.
Flip the skewers halfway and brush with butter. The flip ensures even charring on all sides, and the butter adds richness and helps the surface brown into those gorgeous charred spots that make paneer tikka look and taste as if it came from a tandoor.
Finish at 200°C for the last 3-4 minutes. The higher temperature at the end is what gives the paneer those slightly charred, smoky edges. Skipping this step means you’ll get cooked paneer but not tikka-style paneer.
Storage Tips
In the fridge: Store the paneer tikka in an airtight container for up to 2 days. The flavours hold up well overnight, though the charred edges won’t be as crispy.
Freezing: You can freeze the marinated, uncooked paneer and vegetables for up to two weeks. When ready, thaw overnight in the fridge, skewer, and air fry fresh. Cooked tikka doesn’t freeze as well since the paneer can turn rubbery.
Reheating tip: Pop the tikka back in the air fryer at 180°C for 3-4 minutes to warm through and bring back some of the char. Avoid the microwave as it makes the paneer chewy and the vegetables soggy.
Serving Ideas
This paneer tikka works as a starter, a snack, or as part of a bigger meal. Here are a few ways we enjoy it:
With Mint Chutney and sliced onions: The most classic way to serve paneer tikka. The cool, herby chutney with the smoky, charred paneer is a combination that never gets old.
With No Yeast Naan or Lachha Paratha: Wrap a piece of tikka in warm naan with some chutney and onions for a quick tikka roll.
With Green Coriander Chutney: If you prefer something brighter and tangier than mint chutney, this one works just as well with the smoky paneer.
As part of a spread: Serve this alongside our hara bhara kebab and veg seekh kebab for a proper vegetarian starter platter when you have people over.
Customisation Ideas
Make it achari: Add a tablespoon of pickle masala to the marinade for a tangy, spicy version. If you’ve tried our achari chicken tikka, this is the vegetarian take on that same flavour.
Try it with tofu: Firm tofu cubes marinated and air-fried the same way work really well. Press the tofu beforehand to remove excess water so the marinade sticks better.
Add pineapple to the skewers: Chunks of pineapple between the paneer and vegetables caramelise beautifully in the air fryer and add a sweet, tangy contrast to the smoky tikka.
Make a tikka wrap: Slice the charred paneer, stuff it into a warm roti or naan with some mint chutney, sliced onions, and a squeeze of lemon. One of the best ways to eat leftover tikka.
Swap the capsicum for mushrooms: Whole button mushrooms or thick slices of portobello hold up really well on the skewers and soak up the marinade beautifully.
Did You Know?
Roasting besan before adding it to a marinade is a technique borrowed from Lucknowi kebab kitchens. Kebab makers in Lucknow discovered that raw besan leaves a floury, chalky taste on the surface of kebabs, but roasting it first transforms it into a nutty, flavourful binder that also helps the marinade crisp up during cooking. This same trick works in paneer tikka. The roasted besan creates a thin coating that chars and crisps in the air fryer, which is why this paneer tikka in air fryer gets those beautiful smoky edges that most home versions miss.
If you’ve been wanting to make paneer tikka at home but thought you needed a tandoor to get it right, this recipe is proof that you don’t. The air fryer handles it beautifully, and the whole thing is done in under 25 minutes. When you make it, come show me on Instagram @my_foodstory.
This air fryer paneer tikka recipe is quick, easy, and tastes just like it was made in a tandoor. Charred smokey paneer, crunchy veggies, and a marinade that sings of flavor, this recipe is must-try!
400gramsPaneercut into 1 inch cubes (Cottage Cheese)
1Onioncut into 1 inch cubes (medium sized)
1Capsicumdeseeded and cut into 1 inch cubes
1Tomatodeseeded and cut into cubes (optional)
Chopped Coriander or CilantroLime juice for topping
For the marinade
3tablespoonBesanchickpea flour
3tablespoonsMustard Oil
1/2tablespoonGinger Garlic Paste
1/2cupHung Curdor Greek Yogurt
2teaspoonsKashmiri Red Chilli Powderor Paprika
1tablespoonCoriander Powder
1teaspoonChaat Masala Powderavailable at Asian/Indian stores
1/2teaspoonGaram Masala Powder
1teaspoonkasuri methicrushed
3/4th teaspoon saltadjust to taste if needed
Instructions
Roast the besan on a low flame for 2-3 minutes till it starts smelling nutty and turns a very light golden brown.
Mix all the ingredients under marinade into a bowl and add paneer to it. Toss the paneer in the marinade till the cubes are coated well.
Preheat the air fryer at 180℃ for 3 minutes.
Skewer paneer cubes alternating with onions, capsicum and tomato (if using). This should make about 3-4 skewers.
Place the skewers in the air fryer basket or tray and cook for 10 minutes. Flip half way through and brush with melted butter at the 5 minute mark. After 10 minutes, increase the temperature to 200℃ for 3 to 4 minutes till the paneer has a slight char on the surface. Serve hot with some naan, sliced onions, cream, and coriander. Enjoy!
Making delicious, street-style malai chicken tikka at home super easy, and the air fryer makes the job so hands- and mess-free! It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.
This air fryer malai chicken tikka recipe is so good, you’ll wonder why you did not make it sooner! It’s got that perfectly charred skin we all love, along with a beautiful smokey aroma and flavor, and the juiciest chicken ever!
And making this in the air fryer means apart from a quick 5 minute prep, your air fryer does most of the heavy lifting. Serve with mint chutney and pickled onions for the most perfect party appetiser ever!
Chicken: I have used chicken drumsticks that are butterflied (check the video below) to allow the marinade to seep in. You can use boneless pieces, but pick thigh pieces as they juicy and tender through the cooking process
Greek Yogurt: Helps tenderise the chicken, adds flavor, and helps the spices stick to the chicken for better flavor
Ginger garlic paste: To add aroma and flavor
Spices: Pepper powder, cardamom powder, and garam masala for flavor
Cheese: Processed cheese cube for a lovely richness of flavor to ever bite
Coriander: Finely chopped fresh coriander for lots freshness and flavor
Butter: For brushing. Adds a beautiful rich finish
Frequently Asked Questions
Can I use boneless pieces instead?
Yes, why not. Bone-in pieces stay juicier and more flavorful. But you can definitely swap with boneless thigh pieces.
Can I make this with a vegetarian protein?
You can make this with paneer but you will have to adjust the cook time as paneer cooks way faster.
Which type of cheese works best for this recipe?
I have used a processed cheese cube for this recipe but you can use cheddar or instead.
How do I know when the chicken tikka is ready?
When the pieces have charred beautifully on the outside, the chicken tikka is ready to be served. This takes about 12-14 minutes but the cook time may differ depending on your air fryer and the cut of your chicken.
Richa’s Top Tips
Marinate for at least an hour: But the longer the better. This gives the chicken time to absorb the flavours. If I have time, I like to marinade in the refrigerator overnight for best results.
Get the marinade into the slits: Don’t just coat the outside. Use your fingers to work the marinade into every slit and crevice for flavourful chicken throughout.
Don’t overcrowd the basket: Arrange the drumsticks in a single layer with some space between them. This allows hot air to circulate properly and helps the chicken brown evenly.
Keep an eye on the cooking time: Drumsticks can vary quite a bit in size, so start checking around the 12-minute mark. Smaller pieces may cook faster, while larger ones may need a couple of extra minutes.
Storage Tips
Fridge: Store leftover chicken tikka in an airtight container in the refrigerator for up to 3 days. Let it cool completely before refrigerating.
Reheat: To reheat, place the drumsticks in the air fryer at 180°C for 3-5 minutes, until heated through. Avoid overheating as the chicken can dry out.
Freeze: You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator and reheat in the air fryer until hot.
Serving Ideas
These malai chicken tikkas are traditionally served hot with mint chutney, sliced onions, and lemon wedges.
For a more substantial meal, serve them with jeera rice, naan, roti or pulao.
You can also shred the cooked chicken and use it in wraps, rolls, sandwiches or rice bowls.
This air fryer malai chicken tikkas recipe is truly a game changer and the easiest way to get delicious street-style chicken tikka at home in no time. If you make this recipe, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!
Making street-style malai chicken tikka at home super easy and mess-free thanks to our air fryer. It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.
Butterfly the chicken drumsticks by making 3 slits in the meatiest part (watch the video to see how).
Mix together hunger curd, ginger garlic paste, salt, pepper, cardamom powder, garam masala, sugar, cheese and coriander in a bowl.
Add the chicken drumsticks and make sure the marinade goes into every crevice. Marinate for at least an hour.
Place the drumsticks in the air fryer basket and air fry at 200C for 12-15 minutes. Depending on the size of the drumstick and your air fryer, add or reduce 2 minutes.
A sizzler at home might sound like a big project, but this paneer sizzler is honestly a lot easier than it looks. Once you see how simple each step actually is, you’ll wonder why you ever paid restaurant prices for one.
This paneer sizzler is the vegetarian version of our Chicken sizzler, and if you’ve made that one before, you already know most of the steps. If you haven’t, don’t worry. The recipe has a few components, but each one is really simple on its own, things like sautéing veggies, making a quick sauce, and cooking some herb rice.
Once everything is prepped, the final assembly is just a couple of minutes of putting it all together on the hot plate. I’d suggest prepping the different components earlier in the day so you’re not doing everything at once. That way when it’s time to eat, you can actually enjoy the assembly and the sizzle instead of rushing through it.
Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.
Vegetables: Broccoli, beans, carrots, and cabbage.
Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.
Potato Wedges: Fried, served on the plate alongside everything else.
Butter & Oil: Used across different components for cooking and flavour.
Frequently Asked Questions
Why isn’t my sizzler sizzling?
There are two possible reasons. Either the sizzler plate wasn’t heated long enough, or the sauce wasn’t hot enough when you poured it. The plate needs to be smoking hot, which takes a good 5-7 minutes on high heat. And the sauce has to be at a rolling boil when it hits the plate. If either one has cooled down, you won’t get the sizzle.
Can I make a paneer sizzler without a sizzler plate?
You can serve all the same components on a regular plate, and it’ll taste just as good, you just won’t get the sizzling effect. If you want to get close, heat a cast iron skillet until it’s very hot, transfer everything onto it, and pour the boiling sauce at the table. It won’t be the same, but you’ll get some sizzle.
Can I use tofu instead of paneer?
Yes. Firm tofu works well here. Cut it into similar sized pieces, marinate it the same way, and fry until golden on all sides. It holds up well on the sizzler plate and absorbs the sauce nicely.
Richa’s Top Tips
Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Give it a good 5-7 minutes on high heat before you start assembling.
The shashlik sauce must be boiling when you pour it. If the sauce has cooled down even slightly, it won’t sizzle when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
Don’t overcook the paneer while frying. 2-3 minutes on medium heat is enough to get a light golden colour. If you fry it too long, the paneer will turn hard and rubbery on the sizzler plate.
Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.
Storage Tips
In the fridge: Store each component separately in airtight containers for up to 2 days. The shashlik sauce, herb rice, sautéed veggies, mushrooms, and fried paneer all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
Freezing: The shashlik sauce freezes well for up to two weeks. The rest of the components are best made fresh. Because overtime the veggies lose their crunch and the paneer can turn rubbery after freezing.
Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.
Serving Ideas
A sizzler Paneer is a complete meal on its own, but if you want to make it feel like a full restaurant experience:
End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.
Customisation Ideas
Make it vegan: Swap the paneer for firm tofu and use oil instead of butter across the components. The shashlik sauce is already vegan, so the rest of the sizzler stays the same.
Try a different sauce: Use the garlic pepper sauce from our Chicken sizzler instead for a spicier, more peppery version.
Add more protein: Grilled mushroom steaks, marinated tofu slices, or even a fried egg on the side can make the sizzler feel more substantial.
Switch up the veggies: Baby corn, asparagus, bell peppers, and zucchini all work well on a sizzler plate. Use whatever is in season and looks good at the market.
Make a Mexican style sizzler: Swap the shashlik sauce for a spicy salsa, replace the herb rice with chilli garlic fried rice, and add some guacamole and sour cream on the side for a completely different experience.
Did You Know?
Shashlik sauce originated in Central Asia and has nothing to do with Indian or continental cooking. The word “shashlik” comes from the Turkic word for skewered meat, and the sauce was originally used to baste kebabs cooked over open flames. Somewhere along the way, Indian restaurants adopted the name for a tangy, tomato-vinegar-based sauce that bears little resemblance to the original. The Indian version has its own identity now, sweeter, tangier, and thickened with cornflour, and it’s become one of the most popular sizzler sauces in the country.
Making a sizzler at home is a lot more doable than most people think. And this paneer sizzler recipe is proof. Take it one step at a time, don’t rush the prep, and make sure the sauce is boiling when you pour it. That’s really all there is to it. When you make it, come show me on Instagram @my_foodstory, I’d love to see your sizzler moment.
Add all the ingredients for marinade to a bowl, mix well and set aside for the paneer to marinate for 10-15 minutes.
Herb rice
Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few secons till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.
Sauteeing veggies
Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
Sauteeing mushrooms
Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.
Shashlik sauce
Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add vegetable stock, stir well, bring to a boil. Add ketchup, vinegar, sriracha, soy sauce, salt, sugar, pepper, stir and simmer for 4-5 minutes. Add cornflour slurry while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy. Set aside.
Frying paneer
Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated paneer and fry on medium for 2-3 minutes till they are roasted well.
Making of Sizzler
Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted paneer on top of veggies, add mushrooms on top of paneer, pour the boiling hot garlic pepper sauce (refer note 4) on top of the paneer & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke and serve immediately.
Video
Notes
You may add any veggies, mushrooms of your choice in the sizzler.
Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
Shashlik sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect.
This article was researched and written by Harita Odedra.
Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.
Whenever the weather turns rainy, I immediately want to whip up something warm and comforting. While pakoras and soups will always be favorites, you need to try this bisi bele bath recipe the next time. It’s a simple, one-pot dish from Karnataka, India and is made using rice, lentils, veggies, and finished with an aromatic tempering.
The main flavor of this dish comes from a special spice blend called bisi bele bath powder and it’s unlike anything you’ve tasted before. For convenience and ease, I have used a store-bought bisibelabath masala, but you can easily make yours from scratch at home. Serve this delicious rice dish with papad or potato chips for a soul-satisfying meal.
Rice: I have used jeera samba rice for this recipe, but you can use any short-grained variety you like
Dal: We use toor dal as the main lentil. But this recipe also uses chana and urad dal in the tempering for a nutty flavor and texture
Veggies: Sambar onions, tomatoes, carrots, capsicum, beans, and green peas for flavor and texture Spices: Mustard and cumin (jeera) seeds, along with hing (asafetida), turmeric powder, and red chilli powder add warmth, color, and flavor to our bisi bele bath
Bisi Bele Bath Masala: The MVP of this recipe and the ingredient responsible for that authentic taste. I have used a store-bough bisi bele bath masala, but you can make yours at home too
Cashew nuts: Split in half, for added crunch and texture
Dessicated coconut: Adds a lovely, nutty flavor to the dish
Herbs: Lots of fresh curry leaves and coriander leaves for an earthy fresh flavor
Tamarind extract: To add brightness, tang, and that authentic Karnataka flavor
Jaggery: To balance out the tang tamarind and add a subtle sweetness
Ghee: The fat of choice to cook this dish in. It adds a beautiful richness and aroma. You may replace it with oil, but it will change the flavors slightly
Frequently Asked Questions
What is the difference between sambar rice and bisi bele bath?
Sambar rice is from Tamil Nadu and is a preparation of rice, lentils, and veggies using sambar powder as its primary spice mix. Whereas Bisi Bele Bath uses a special Bisi Bele Bath masala that gives it a deeper, more complex flavour with hints of spices, coconut and tamarind. Bisi Bele Bath is also typically softer and more porridge-like in consistency.
What is the difference between khichdi and bisi bele bath?
Khichdi is usually a simple, mildly seasoned combination of rice and dal, while Bisi Bele Bath is much more flavourful, made with vegetables, tamarind and a distinctive spice blend called Bisi Bele Bath masala. Bisi Bele Bath also has a more complex, spicy-tangy flavour and is traditionally served with a tempering and ghee.
Is bisi bele bath healthy?
Yes, this dish can be a healthy and balanced meal. It combines rice and toor dal for carbohydrates and plant-based protein, while the vegetables add fibre, vitamins and minerals. The amount of ghee or oil can affect its overall calorie content, so using it in moderation can make the dish lighter while still keeping it flavourful.
Is bisi bele bath spicy?
Bisi Bele Bath is typically mildly to moderately spicy, but you can adjust the heat by increasing or decreasing the amount of chilli powder in the dish.
Richa’s Top Tips
Cook the rice and dal until very soft. Bisi bele bath is supposed to have a slighty mushy, porridge-like consistency. So it’s important to overcook the rice and lentils a little bit.
Add the tamarind gradually. Tamarind gives the dish its lovely tang, but the amount needed can vary depending on how concentrated your tamarind is. Taste and adjust as you go.
Don’t skip the tempering. A final tempering of ghee, mustard seeds, curry leaves and other spices adds so much flavour and aroma to the finished dish.
Let it rest before serving. Give it a few minutes to sit after cooking. This allows the flavours to come together and gives the rice and dal time to absorb the masala.
Storage Tips
Fridge: Bisi Bele Bath keeps well in the refrigerator for 3 to 4 days. Allow it to cool completely before transferring it to an airtight container and refrigerating.
Reheat: It will thicken as it cools, so add a splash of water when reheating. Reheat it gently on the stovetop or in the microwave, stirring occasionally, until piping hot.
Freeze: You can also freeze this dish for up to 1 month, although the texture may be slightly softer after thawing.
Serving Ideas
Bisi Bele Bath is delicious on its own, but a few simple accompaniments make it even better.
With a crunchy side: Boondi, potato chips, papadam make for the perfect crunchy accompaniment to this comforting rice dish.
A cooling accompaniment: You can also serve this with a bowl of freshly set curd, some vegetable or cucumber raita, or even a refreshing cucumber salad.
Drizzle some ghee: A generous dollop of ghee just before serving adds a ton of flavor and I highly recommend it!
For a more traditional meal: Serve alongside a few vegetable sides (like this onion potato sabzi, or karela fritters, or any other sabzi you like),pickle, and crunchy papad.
You need to make this bisi bele bath just once to fall in love with it and add it to your dinner rotation. It’s comforting, warming, hearty, wholesome, and so so delicious. If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.
¼cupbisibele bath powderi used MTR bisibele bath powder
¼cuptamarind extractnot super thick (see note 1)
1tablespoonjaggery
½tspchilli powder
1 ¼teaspoonsaltadjust to taste
½cupgreen peas
3cupswater
3tablespoonschopped coriander
Instructions
Add rice, dal, carrots, beans, salt, turmeric, oil and water to a pressure cooker. Cook on high for 1 whistle, then reduce the flame and cook for 2 more whistles. Let the pressure release naturally.
Heat ghee in a large kadhai or pot and add mustard and jeera. As they start to crackle, add urad dal, chana dal, cashews and roast till they are a light golden brown. Add curry leaves and hing.
Add sambar onions and capsicum and saute for two minutes. Add tomatoes, dessicated coconut, bisibele bath powder, tamarind extract, jaggery, chilli powder, salt, green peas and 2 cups of water. Boil this for 3-4 minutes.
Add the cooked rice, dal and veggies along with another cup or more of water (adjust as per the consistency you prefer) and simmer for 3-4 minutes. Top with fresh coriander.
This can be served immediately but I prefer to serve it after a couple of hours. The taste just gets better as it sits!
Craving something rich and comforting? This Hyderabadi Mutton Marag is a flavorful, brothy soup with tender mutton, nutty flavors, and aromatic spices—perfect for chilly evenings.
A cold evening calls for a warm bowl of Mutton Marag, especially when there’s some crusty bread on the side. After all, what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup packed with nutty, garlicky flavours, while the mutton is cooked until wonderfully tender and falls right off the bone.
What makes this dish truly stand out is the way it’s made; pressure-cooked for tenderness, then slow-simmered for deep, layered flavors. A blend of almond and cashews gives the broth a silky texture, while whole spices bring in the classic warmth. Traditionally served as a starter at weddings and feasts, Mutton Marag is comfort food at its finest.
Pair it with naan, tandoori roti, or even just a hunk of crusty breadto soak up every last drop of that yummy flavorful broth.
Bone-in Mutton: The marrow infuses the broth with richness. You may use boneless mutton, but I highly recommend bone-in pieces for the best flavor
Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors
Nut Paste: Almond and cashew paste for a silky, creamy texture
Herbs: Coriander and mint for freshness
Lemon: A final squeeze adds brightness and tang
Frequently Asked Questions
What to eat with Mutton Marag?
Mutton marag is traditionally eaten on its own, but you can pair it with naan, tandoori roti, or crusty bread.
Can I make it with chicken?
Yes, but reduce the cooking time as chicken cooks a lot faster than mutton
Can I add vegetables?
Traditionally, this is a meat-heavy soup, but you can add carrots, potatoes, or even bottle gourd for extra texture and flavor.
What does “Marag” mean?
“Marag” comes from Arabic, meaning “broth” or “stew.” This dish has Mughal influences and is a popular starter in Hyderabadi cuisine.
Richa’s Top Tips
Use Bone-in Mutton. This is the secret to achieving a ricer and more flavorful broth
Pressure Cooking is the fastest way to get this soup on the table. It cuts down the cooking considerably and delivers mutton that is sooo tender and perfectly cooked
Don’t skip on the final slow Simmer. It helps develops the full depth of flavor
Don’t rush the onions. Sauté the onions until they turn light brown. This gives the marag a lovely depth of flavour without making the broth too dark.
Adjust the consistency to your liking. Marag is meant to have a light, brothy consistency. If it gets too thick, simply add a little hot water and adjust the seasoning before serving.
Storage Tips
Refrigerator: Let the mutton marag cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
Freezer: Marag freezes well. Store it in freezer-safe containers in individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop until piping hot. If the marag has thickened in the fridge, add a splash of water while reheating and adjust the seasoning if needed.
Make-ahead tip: The flavours develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.
Serving Ideas
Serve mutton marag hot as a soup or light main course, with plenty of the fragrant broth and tender pieces of mutton in every bowl.
Pair it with naan, roomali roti, or paratha to soak up the rich, nutty broth.
A side of sliced onions, lemon wedges and green chillies works beautifully if you enjoy a little extra freshness and heat.
Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich broth, tender meat, and aromatic spices, it’s sure to become a favorite in your kitchen!
Tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Mutton Marag! 🍲✨
Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.
Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.
Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.
Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.
Video
Notes
Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup.
Water is added with ginger garlic paste to avoid it from getting burnt.
Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.
Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.
We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.
And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.
If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.
Ingredients for Ragi Dosa
Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.
Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you
Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart
Rice flour: Helps make the batter light and airy and the dosa crispy
Onions: For texture and flavor in ever bite
Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness
Ginger: Finely chopped for flavor and aroma
Green chillies: Finely chopped for a kick of heat
Salt: For seasoning
Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead
Benefits of Finger Millet
Rich in calcium: Finger millet, also known as ragi, is naturally high in calcium, which supports strong bones and teeth.
Good source of fibre: Its fibre content can help support digestion and keep you feeling fuller for longer.
Naturally gluten-free: Ragi is a great grain option for people looking to include more gluten-free foods in their diet.
Provides plant-based iron: It contains iron, which plays an important role in supporting healthy red blood cell production.
Contains essential nutrients: Ragi provides nutrients such as magnesium, phosphorus and potassium, making it a wholesome addition to everyday meals.
Steady source of energy: Its combination of complex carbohydrates and fibre makes it a nourishing choice for breakfast, snacks or meals.
Frequently Asked Questions
Is ragi dosa healthier?
Yes, ragi dosa is much healthier than regular dosa thanks to its higher fiber content, and more nutrients such as calcium and iron.
Why is my ragi dosa sticking to the pan?
If your ragi dosa is sticking to the pan, the pan may not be at the right temperature or the batter may be too thick. Make sure the pan is well heated, use a thin, pourable batter, and avoid flipping the dosa until the edges are crisp and naturally start to release. If you’re using cast iron, a well-seasoned pan also makes a big difference.
Can I make instant ragi dosa without rava or semolina?
Yes, you can make instant ragi dosa without rava or semolina, but the dosa may be slightly less crispy and can be more delicate. Rava adds structure and helps create crisp edges, so if you leave it out, make sure the batter is thin and cook the dosa a little longer until it releases easily from the pan.
Richa’s Top Tips
Add water little by little. While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter
Rest the batterfor at least 30 minutes. This helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept
Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
Always pour the batter, not spread. Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done)
Cook the dosas on a low flame. This ensures they cook well and become crispy
The consistency of the batter should be like milk. The batter can thicken so you might have to add a little more water to the batter mid way to adjust the consistency.
Storage Instructions
Dosa batter: Store leftover batter in an airtight container in the refrigerator for up to 1 day. The rava will continue to absorb liquid, so add a splash of water and whisk well before making the dosas.
Cooked dosa: Ragi dosa is best eaten fresh as it tends to lose its crispiness as it sits. If you do have leftovers, refrigerate them in an airtight container for up to 1 day.
Reheating: Reheat leftover dosas on a hot tawa for a couple of minutes on each side to bring back some of the crispness. Avoid microwaving as it can make them soft and chewy.
Serving Ideas
Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:
Coconut chutney: A classic pairing that works beautifully with the nutty flavour of ragi.
Tomato or onion chutney: Great if you like a little extra tang and spice.
Sambar: Serve with a bowl of hot sambar for a more filling breakfast or meal.
Potato masala: Add a spoonful of South Indian-style potato masala and fold the dosa for a delicious ragi masala dosa.
Curd or yoghurt: A simple option that works especially well with a spicy chutney on the side.
Chutney powder: Sprinkle some podi over the dosa and drizzle with a little ghee for an easy, flavourful option.
This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.
Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.
Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
Rest the batter for 30 minutes.
Making the Dosa:
Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don't try to spread the batter, always pour it around the pan.
As the batter hits the hot pan, you’ll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
Serve hot with coconut chutney or any other chutney of your choice.
Video
Notes
For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
Leftover batter can be refrigerated and will stay fresh for up to 3 days.
You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
Feel free to use oil or ghee to cook the dosa
Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
Cook the dosas on a low flame so that they cook well and become crispy
You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).
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