Peas Kabab

Peas Kabab, also known as green peas patties, combines simple pantry ingredients with bold Indian flavors to create a snack that feels both comforting and special. The natural sweetness of peas pairs beautifully with spices like cumin, coriander, ginger, and green chilies, giving every bite a perfect balance of flavor and texture. Plus, this recipe is quick to prepare and can be made ahead of time, making it ideal for busy weekdays or unexpected guests.

Enjoy this flavorful and nutrient-packed delicacy...Whether you shallow fry, air fry, or bake them, these peas kabab turn out irresistibly tasty every single time.

Peas Kabab

• Ingredients
• 1 cup fresh green peas steamed
• 2 large potatoes, boiled and mashed
• 2-3 green chilies, finely chopped
• 1/2 tsp cumin seeds
• ginger shreds-few
• 1 tsp garam masala
• 1 tsp chaat masala
• 1tsp Dhania-jeera pwd
• 1/2 tsp amchur pwd
• Salt to taste
• 2 tbsp Chiroti rava for binding
• few groundnuts
• chopped coriander leaves
• Oil for shallow frying

Method:

• In a bowl, add the boiled potato , steamed peas and mash well, and all the above ingredients except oil and mix well. 
• Divide the mixture into equal portions and shape them as kababs.
• Take a small portion of mix, flatten it, pat it well.
• On a tava, add oil and place the kababs, shallow fry till golden brown on low heat.
• Flip on the other side and roast well. 
• Serve Peas Kabab with fresh salads, yogurt-based dips, or homemade chutneys made from fresh herbs and spices. These additions not only enhance the flavor but also provide additional nutrients and hydration.

 

This recipe uses minimum oil as we are shallow frying. 

Note : Always adjust the amount of green chilies and spices according to your personal taste preferences, health needs and dietary restrictions.

Don't forget to check other delicious snacks recipes.

'Success is the sum of small efforts, repeated day in and day out'. Robert Collier

---

Crispy Beetroot Tikki

Crispy Beetroot Tikki is made from beetroot blended with Indian spices. It is a delicious, healthy and nutritious recipe. Kids will love this colorful snack. This is a fried version.

Packed with the goodness of beets, rich in antioxidants, vitamins, and minerals, these Tikkis not only tantalize your taste buds but also nourish your body. 

So, let’s dive into this colorful recipe and bring a healthy and delicious twist to your kitchen!

Ingredients:

1 big Cup boiled and shredded Beetroot
1/2 cup carrot grated

1/2 cup finely chopped onions

Crispy Beetroot Tikki

1 tbsp roasted Besan
1 tsp Jeera
2 tsp Garam masala pwd
1 tsp Chaat masala
1tsp Amchur pwd

1 tsp Sabzi Masala

few Cashews pieces

chopped coriander leaves

1-2 Green Chilies
Salt as per taste

Oil for frying

Shredded bread pieces

Binding

Semolina/ Rava

Bread Crumbs

Method:

 Pressure cook beetroot and carrot. Once cool, shred the same. Remove the excess water. Add the remaining items mentioned above. Mix it well. Make tikkis of any shape you like. 

I have made round ones.

  

Carefully layer it over rava so it gets coated well. 

Place it aside. Heat oil in a kadai. Slowly fry the tikkis till fully done on both sides. Serve the beetroot tikkis hot with chutney and sauce. Enjoy!

Thanks for visiting ...

Please also check other interesting recipes made from "Carrots" on this site..

What you to do every day matters more than what you do every once in a while'.(The Power of Habit) 

Achari Aloo Toast

Achari Aloo Toast or Pickled Potato Toast is a simple and easy snack recipe made from humble bread and potatoes. The butter and spices makes this very delicious and tasty.  It’s the kind of bread toast that is crispy on the outside, soft and spicy with that achari punch that wakes up your taste buds. 

Perfect with a cup of chai !!

Ingredients 

•     Bread slices - 4 

•     Potato - 1 cup (boiled and mashed)

  

  Achari Aloo Toast

  
  

•     Pickle - 2 tbsp
  

•    Salt to taste

•    Turmeric Powder - a pinch

•    Dhania-Jeera Powder - 1/2 tsp

•    Chat Masala - 1/2 tsp

•    Butter 

Method-In a bowl add the boil potato and mash it well, next add the pickle, masala powders, salt and mix well. Next heat a tava, meanwhile apply butter one side of the bread and on the other side apply the mashed potato spread. Put on the tava, toast the buttered side first until golden brown. Flip over and add butter and roast the potato side till golden brown. Serve potato toast hot with ketchup / pickle and hot cup of tea/coffee.

Thanks for stopping by..




Please dont forget to check other interesting recipes you can make from Bread under "Bread Bites"

Corn Kebab

Corn kebabs are a delightful fusion of crunchy, sweet corn and aromatic spices, creating a perfect snack or appetizer for any occasion. These are packed with flavor, offering a smoky, charred exterior and a soft, flavorful center. It is a delicious, healthy and nutritious recipe. Kids will love it too.

Corn Kebab

 Ingredients:

• 1 Cup corn kernels (steamed)
• 2 Potato boiled & mashed
• Ginger garlic paste
  
• Coriander leaves chopped few
• 1 tsp Jeera
• 2 tsp Garam masala pwd
• 1 tsp Chaat masala
• Bread crumbs-
• 3-4 Green Chilies
• Salt as per taste
• Oil for frying

Method:

Grind sweet corn with green chilies, coriander leaves, ginger  into a coarse paste. Mash the potatoes well. Mix it with the above corn paste. Divide the mixture into equal portions 

and shape them as kebabs. 

Roll it over bread crumbs or chiroti rava.

Heat oil in a pan and shallow fry the kebabs,

keep flipping it over until it turns brown and crisp.

Serve Corn Kebab hot with chutney or sauce/ketchup.

Thanks for stopping by..

Please don't forget to check other yummy recipes under "Snacks" in Menu Planner.

"Don't waste your time in explanations, people only hear what they want to hear" Paulo Coelho

Croissant Sandwich

This fusion-style veg Croissant Sandwich is my take on mixing buttery French baking with bold Indian flavors. We have used fresh tomato, onion, a generous layer of green chutney, and a sprinkle of herbs, all tucked inside a flaky croissant. It’s quick, satisfying, and has that perfect balance of spice and comfort. Great for breakfast or a light snack! Yet another smart cooking by my girl 💕

🥐 Croissant goes desi!!

Croissant Sandwich

Ingredients: 

• Croissants (cut in half )
  
• 2 onion, finely chopped 
• 2  tomatoes, finely chopped 
• chopped coriander leaves
• 2 -3 green chilies, finely chopped 
• 1 tsp pepper pwd
• Italian seasoning
• Lime juice
• Salt as per taste
• Green chutney (coriander +mint)
• Butter

Method:  

In a bowl add chopped onions, add tomatoes, 

green chilies. Add red chili powder, a pinch of sugar, salt and mix well. Add chopped coriander, Italian seasoning, lime juice and mix well. Slice each croissant in half. Heat tava, lightly toast them on a tawa or pan with a bit of butter for crispness. On the inner side of both croissant halves, spread a layer of green chutney. Next carefully place this mixture. Cover and Serve hot. 

Croissants are delicate, don’t overload them. Keep ingredients balanced for the best bite!

Thanks for stopping by..

Don't forget to check other interesting Sandwich recipes under "Bread Bites"-Ingredients Search

'Sometimes your heart needs more time to accept what your mind already knows.'

Potato Corn Roll

There’s something incredibly comforting about a snack that’s crispy on the outside, soft and flavorful on the inside and Potato Corn Rolls are exactly that kind of magic. Whether you’re looking for a quick bite on a rainy afternoon or an easy-to-make party appetizer that everyone will love, these rolls hit the sweet spot between indulgent and wholesome ! A crispy twist to your chai-time cravings!

Ingredients

3-4 boiled and grated potatoes

Potato Corn Roll

1 cup steamed sweet corn

1/2 tsp Pepper pwd

1/2 tsp Dhania jeera pwd

1/2 tsp chaat masala

2 tbsp coriander finely chopped

2 green chilies finely chopped

6-7 bread slices

bread crumbs

salt to taste 

Oil for deep frying

Method-

Mix mashed potatoes, corn, masala pwd, salt.

Dip bread in little water, squeeze ,add it to the mix, shape into small rolls or any shape you like , pat it accordingly. 

Dip it on bread crumbs. Coat it well.

Set it for some time. 

Heat oil in a vessel , slowly slide in deep fry the crisps on medium 

flame till they are golden brown in color. 

Remove on tissue/absorbent paper to remove any  excess oil. 

Serve Potato Corn Roll hot with ketchup .

Packed with the goodness of potatoes, the sweetness of corn, and a blend of spices, they’re a real treat ! Do try it out!!

Thanks for stopping by..

Check other interesting recipes made from Aloo/Potatoes.

"There are no secrets to success. It is the result of preparation, hard work, and learning from failure". Colin Powell 

Pan fried Momos

Pan Fried Veg momos or dimsums / dumplings are a delightful and healthy treat that combines the goodness of fresh vegetables wrapped in soft, tender dough and pan fried to perfection.  Perfect as a snack or a light meal, these homemade momos are delicious and nutritious. They are a delightful treat that’s both satisfying and customizable which you can enjoy with a spicy dipping sauce or stuff it with your favorite filling. A try out by my elder one again 💕

Let's learn how to make these Pan Fried Momos

Ingredients

1. 0.5 cup finely chopped capsicum

Pan Fried Momos

2. 0.5 cup finely chopped cabbage
3. 0.5 cup finely chopped onion
4. 0.5 cup grated carrot

6. 1/4 cup corn
5. 3 chilies finely chopped
6. 1/2 tsp Soy sauce
7. 2 tsp Schezwan sauce
8. Salt to taste

9. 1tsp- Italian seasoning
10. 1 tsp-Chili flakes
11. 1/2 tsp Pepper
12. Tomato ketchup - optional

13. Oil

14. Sugar-a pinch

Dough
1. 2 cups All purpose flour
2. Water for kneading
3. 1 tsp oil
4. Salt to taste

Method
1. For the filling, add oil, chopped onion, chilies and sauté
2. Next add the remaining vegetables and stir occasionally
3. When partially cooked, add in the sauces and seasonings
4. Cover the mixture and cook on a low flame for 5-10 mins
5. For the dough, combine flour, oil and water in stages and knead.
6. Dough should be soft, but firm and be kept aside for 20 mins after covering with oil and cloth.
7. To make the momos, make a slurry of maida to water in a ratio of 2:1, to act as a binder
8. Make flat, and thin circles from the Dough and apply the slurry to the sides.
9. Place the filling in the center and pleat the momos.
10. After making all momos, line the steaming vessel with a thin layer of oil.

and carefully place the momos on them.

Momos

11. Steam for 10-15 momos or until the momos are glossy. Next Stir fry them in oil.

12. Once done, carefully remove it on a plate, meanwhile in a pan add oil, add garlic shreds
13. Add schezwan sauce, Italian seasonings, salt and sugar and mix well. Add water let it simmer. Toss the momos in the pan.  Serve Pan fried momos hot.

You can easily recreate this recipe at home, using fresh ingredients, with a different pleating style and a touch of love.

So, gather your ingredients, steam them to perfection, and enjoy the irresistible flavors of these soft, fluffy momos right from your kitchen! 

Happy cooking!

Thanks for stopping by..

Please don't forget to check other interesting Refresher varieties.

'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Masala Idli Fry (leftover Idli)

Looking for a delicious way to transform leftover idlis into something exciting? Masala Idli Fry is a spicy, tangy, and utterly satisfying snack. Tossed in a vibrant masala made with onions, tomatoes, and aromatic spices this quick stir-fry dish is a perfect Indo-fusion mix of comfort and flavor—ready in minutes

Masala Idli Fry (leftover Idli)

Ingredients:

• Idlis    :     10
• Salt     :  for taste
• Rasam pwd   :   1-2 tsp
• Garam Masala: 1/2 tsp
• Oil :  2-3 tsp
• Capsicum -1 finely chopped
  
• Onion-1 finely chopped
• Tomatoes-1 finely chopped
• Italian seasoning
• Tomato Sauce
• Schezwan sauce

Method: 

Crumble the idlis. In a bowl add salt and rasam pwd and mix, add the crumbled idlis to it and mix them. Next heat oil in a kadai, add the veggies mentioned. Sauté well. Add the masala pwds, coated idlis and fry well. Add sauces, Italian seasonings and stir well. Add more oil if required. Mix gently so they get well-coated in the masala. Cook for 2–3 minutes, allowing the flavors to soak in.

So there you have it—a super simple, flavor-packed Masala Idli Fry with a fusion twist. Serve it hot, garnish with fresh herbs, and watch it disappear in no time! 

Whether you're using leftover idlis or making it fresh, this dish is sure to become a go-to favorite for lazy evenings!

Thanks for stopping by ..

Do check other interesting recipes that you can make from Leftovers

Moong Urad Dal Vada

Moong Dal Urad Dal Vada is a delightful Indian snack that perfectly blends the flavors of two popular lentils—moong dal and urad dal—into crispy fritters. These vadas can be enjoyed with coconut chutney or a tangy tamarind dip. The combination of moong dal’s subtle sweetness and urad dal’s earthy depth creates a unique texture and taste that’s crunchy on the outside and soft on the inside. 

Moong Urad Dal Vada

Ingredients

• 1/2 cup split moong dal
• 1/2 Urad Dal 
• 1/2 cup chopped onion
• 3-4 green chilies finely chopped
• few Coriander leaves chopped
  
• Few curry leaves chopped
• 1tsp cumin/jeera
• few ginger shreds
•  1-2 tbsp grated coconut
• salt to taste

Method: Soak Urad and moong dal for 3-4 hours or overnight. Grind with little water. Add the other ingredients and mix well. Heat little oil and add to the batter and mix. Beat the batter well. 

 In a kadai, heat oil, drop the vadas carefully with hand or spoon and 

 fry until it becomes golden brown on both sides. Drain on absorbent paper.

Serve hot with chutney or sauce.

Thanks for visiting!!

Don't forget to check other delicious recipes from "Sabudana" under Ingredients Search

Cook it, Love it, Share it!


"Always bear in mind that your own resolution to succeed is more important than any other"-

Matar Kachori | Green Peas Kachori

Matar Kachori or Green Peas Kachori is a delicious fried snack. Kachori can be stuffed with any filling of your choice like Moong dal, Aloo etc.  This Kachori perfectly combines the goodness of spiced green peas with the crunchy, golden outer shell.. You can serve it with chutneys like sweet tamarind chutney, mint, coriander chutney or ketchup. You can also break the crust of Kachori and fill with chutneys, onions and sev. Enjoy !

Prep Time: 25 MIn  

COOK TIME: 20 MIN. 

 

Matar Kachori

TOTAL TIME: 45 MIN

Course: Snacks

Cuisine: Indian

Ingredients

Flour 2 cups

1-2 tbsp oil

Ajwain- 1 tsp

Salt 1 tsp

water for kneading

Oil for frying

Filling

Peas-1/2 cup (soaked)

Ginger shreds-1/2 tsp

Green chilies-1-2 finely chopped

Jeera-1 tsp
Fennel-1 tsp
Hing- pinch
Turmeric- pinch
Oil-1 tsp

Red chili pwd- 1tsp

Dhani Jeera pwd-1 tsp
Garam masala -1tsp

Besan/ Gram flour-1 tsp
Amchur pwd-1/2 tsp
Salt for taste

Method- Sieve the flour. Next add the oil and mix the flour till crumbly. Next add salt and water and mix to make a stiff dough. Cover and rest for 30-45 mins. 

Heat oil in kadai. Next Grind the peas with chilies and without water. In a pan, take oil add jeera, green chilies, turmeric, hing, fennel seeds, all the masala powders and fry. Next add the ground mix of  peas and mix well. Add salt, besan and fry till the mixture becomes dry. Take small portion of dough and make a cup, add the peas filling. Close the cup. Flatten it and roll it into small thick puri. 

Slowly slide the kachoris in the oil and fry on medium heat till golden brown on both sides.  Serve Matar Kachori / Green Peas Kachori hot with ketchup or chutney of your choice. 

Whether you're craving something savory or looking to impress guests with a traditional snack, Green Peas Kachori is a must-try!

Adjust the spices/salt as per your taste and preferences.

Thanks for visiting ...

Please also check other interesting "Chaats Recipes " for your evening snacks.

Cook it, Love it, Share it!

What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

Steamed Momos

Steamed Veg momos or dimsums / dumplings are a delightful and healthy treat that combines the goodness of fresh vegetables wrapped in soft, tender dough and steamed to perfection.  Perfect as a snack or a light meal, these homemade momos are delicious and nutritious. They are a delightful treat that’s both satisfying and customizable which you can enjoy with a spicy dipping sauce or stuff it with your favorite filling. A try out by my elder one again 💕

Let's learn how to make these Steamed Momos.

Ingredients

Steamed Momos

1. 0.5 cup finely chopped capsicum

2. 0.5 cup finely chopped cabbage
3. 0.5 cup finely chopped onion
4. 0.5 cup grated carrot

6. 1/4 cup corn
5. 3 chillies finely chopped
6. 1/2 tsp Soy sauce
7. 1 tsp Schezwan sauce
8. Salt to taste
9. 1tsp- Italian seasoning
10. 1 tsp-Chilli flakes
11. 1/2 tsp Pepper
12. Tomato ketchup - optional

Dough
1. 2 cups All purpose flour
2. Water for kneading
3. 1 tsp oil
4. Salt to taste

Method
1. For the filling, add oil, chopped onion, chillies and sauté
2. Next add the remaining vegetables and stir occasionally
3. When partially cooked, add in the sauces and seasonings
4. Cover the mixture and cook on a low flame for 5-10 mins
5. For the dough, combine flour, oil and water in stages and knead.
6. Dough should be soft, but firm and be kept aside for 20 mins after covering with oil and cloth.
7. To make the momos, make a slurry of maida to water in a ratio of 2:1, to act as a binder
8. Make flat, and thin circles from the Dough and apply the slurry to the sides.
9. Place the filling in the center and pleat the momos.
10. After making all momos, line the steaming vessel with a thin layer of oil.

and carefully place the momos on them.

Momos

11. Steam for 10-15 momos or until the momos are glossy.
12. Serve Steamed Momos hot with chutney or ketchup/ sauce.

You can easily recreate this recipe at home, using fresh ingredients, with a different pleating style and a touch of love.

So, gather your ingredients, steam them to perfection, and enjoy the irresistible flavors of these soft, fluffy momos right from your kitchen! 

Happy cooking!

Thanks for stopping by..

Please don't forget to check other interesting Refresher varieties.

'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Aloo Dal Vada

Aloo Dal Vada is yet another delicious and nutritious fritter variety you can make from potatoes. Easy to prepare. Aloo Dal Vada is a flavorful and hearty lentil-based fritter that's elevated with the comforting addition of potatoes. This crispy, golden treat combines the earthy taste of lentils with the softness of potatoes, making it a satisfying snack or appetizer.

Whether enjoyed with chutneys or yogurt, Aloo dal vada is a refreshing new option to add to your culinary repertoire. 

You can check other recipes that you can make from potatoes.

 
Let us learn how to make Aloo Dal Vada

Aloo Dal Vada

Ingredients

 

• 1 cup Chana Dal
• Hing-pinch
• 5-7 Green Chillies 
• Salt to taste
• Turmeric-pinch
• Coriander leaves
• Ginger shreds few
• 1 onion finely chopped
• 2 potatoes washed and shredded
• Oil for deep frying
• Jeera-1tsp
• Crushed Peanuts-few

Method:

Soak Channa Dal for half an hour.  

Next grind soaked channa dal with jeera, salt, green chillies, ginger

 hing very coarsely with very little water. 

Next add grated potatoes, crushed peanuts, chopped coriander leaves,

onions, and salt to the mixture and mix well. 

Make small balls and flatten it. Set it on a plate. 

In a kadai, heat oil, slowly slide in the vadas deep fry till golden brown on both sides. 
Drain on absorbent paper. 

Serve flavourful and crispy Aloo Dal Vada  hot with chutney or sauce 

or enjoy just like that with hot cup of tea or coffee. 

Note: Adjust the spices and seasonings as per your taste and preferences.

Thanks for stopping by,

Happiness is Homemade!

While you are here, do check out other interesting snack recipes you can try making under 'Snacks N Fritters' in Menu Planner.

Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.” ― Bernard M. Baruch