Tag: vegetarian

Lunch & Dinner

Chhatu Besara – Odisha’s Earthy Mustard Mushroom Curry

Puspa

In Odisha’s kitchens, the pungency of sorisa (mustard) paste is a staple of the cuisine and soul food.  Besara (literally “mustard-bathed”) is a classic Odia curry style built around a ground mustard sauce.  In my home state, Chhatu Besara – mushrooms (“chhatu” in Odia) cooked in mustard gravy – is a beloved monsoon comfort. Fresh wild mushrooms from the forests are gently simmered with potato (for heft and sweetness) in a minimal spice blend of garlic, turmeric and green chilies, all brought together by a hot mustard paste. Odisha’s cooks revere this sorisa-bata (mustard paste) – it is the cornerstone of many dishes. As one Odia food writer notes, these forests yield the wild mushrooms known as chhatu, “cooked alongside potatoes and simmered in a thick mustard paste infused with garlic and turmeric”, making a “pungent, creamy and aromatic” curry that evokes Odisha’s jungle and temple heritage.

In fact, mustard is woven through Odisha’s food culture.  Every summer and monsoon, long before the rains arrive, tiny wild mushrooms start sprouting in the damp fields and forests.  The humid, moderate monsoon climate is perfect for these fungi, and Odias celebrate the season with Chhatu Besara and other sorisa-rich dishes.  This curry is so traditional that the mixed vegetable Besar (Odia spelling) cooked in sorisa-bata is one of the 56 bhoga offerings (Mahaprasad) to Lord Jagannath at the Puri Temple. Even if you’re cooking at home, spooning hot rice over a bowl of mustardy mushrooms can feel like a devotional ritual – each bite connecting us to the earth and our ancestors’ kitchens.

Throughout the recipe, be prepared to work with a sharp mustard sauce (Odia curries often skip many spices). As Sasmita Sahoo notes in her Odia food blog, the mustard paste is traditionally ground on a silbata with garlic, chilies and cumin, but nowadays a blender works just fine.  Do use mustard oil if you can – it lends that classic Odia aroma and fragrance that no other oil can match. (If needed, you can substitute a mild oil, but it won’t be as authentic.)  With just a handful of ingredients, this dish comes together quickly – it’s a “specialty of Odisha” that uses minimal spices to create deep flavor.

Ingredients

Mushrooms (Chhatu) – 400 g (about 14 oz) fresh button or oyster mushrooms, cleaned and halved.

Potato – 1 medium, peeled and cut into 1-inch chunks (optional, for a heartier curry).

Raw banana (kacha kela) – 1 small (around 100 g), peeled and cut into chunks (optional variation).

Mustard paste: 2 tbsp mustard seeds (sorisa), 1 tsp cumin seeds, 4–5 cloves garlic, 2–3 dried red chilies – ground together with very little water.

Turmeric powder – ½ teaspoon.

Salt – to taste (about ½ to 1 tsp).

Green chilies – 2 fresh, slit (adjust to taste).

Tomato – 1 small, chopped (adds tang; optional).

Onion – 1 small, chopped (optional; traditional temple-style besara omits onion).

Mustard oil – 3 tablespoons (or neutral oil if unavailable, though mustard oil is traditional).

Water – ¼ to ½ cup (as needed for gravy).

Garnish: Fresh cilantro (coriander leaves), chopped.


Method

1. Prepare the Mustard Paste:  In a small bowl or mortar, soak 2 tablespoons mustard seeds with the cumin seeds, garlic cloves, and dried red chilies in a splash of warm water for 10–15 minutes. Then grind them to a coarse paste with as little water as possible (this keeps the paste thick). Alternatively, use a spice grinder or blender. The goal is a very pungent, thick mustard-garlic paste – this is the flavor base of the curry.


2. Prep Vegetables: Clean and halve the mushrooms. Keep them whole or large, as they will shrink when cooked. If using potato and/or raw banana, peel and cut them into bite-sized pieces and set them in water to prevent browning. Chop the onion and tomato if using.


3. Heat Mustard Oil: In a deep pan or kadhai, add 3 tablespoons mustard oil and heat on medium. When the oil is hot but not smoking, add a pinch of fenugreek seeds (optional) and let it crackle. Lower the flame and add the chopped onion and green chilies. Sauté until the onion is translucent and slightly golden. (Tip: For an extra Odia touch, you can add a pinch of panch phoron (five-spice mix) with the oil – cumin, fennel, mustard, nigella, fenugreek – but this curry tastes great with just mustard and cumin alone.)


4. Cook Potatoes/Banana: Add the drained potato and raw banana pieces. Sprinkle a pinch of salt and turmeric. Sauté on medium-high heat, stirring occasionally, until the edges begin to brown. This browning adds a nice sweet caramelized flavor to the vegetables. Remove and set aside for a moment.


5. Sauté Mushrooms: In the same pan, add the mushrooms. You may add a bit more oil if the pan is dry. Sauté the mushrooms on high heat until they start to release moisture and then that water evaporates. This helps concentrate their flavor. Stir frequently so they brown slightly on the edges.


6. Spice it Up: Return the browned potatoes/banana to the pan. Add the chopped tomato (if using), remaining turmeric, red chili powder, and salt. Mix well and cook for another 2–3 minutes until the tomatoes soften.


7. Add Mustard Paste: Now, stir in the prepared mustard paste. Mix quickly so it coats all the veggies. You should smell a very strong, sharp aroma now – that’s the sorisa getting awakened. Cook the paste for 1–2 minutes on low heat, being careful not to let it burn.


8. Simmer: Pour in about ¼ to ½ cup water (depending on how thick you like the gravy) and stir everything together. Cover the pan and simmer for 5–7 minutes on low heat, or until the potatoes (and banana, if used) are tender. The sauce will thicken slightly as it cooks. Check seasoning and add more salt if needed.


9. Finishing Touch: For tang and authenticity, add a souring agent now. If you have ambula (sun-dried green mango slices), soak 1–2 pieces in 2 tablespoons warm water and stir them into the gravy. (The ambula will infuse a subtle sour note.) If you don’t have ambula, a splash of tamarind water or even a squeeze of lemon can brighten the curry. Cook another minute, then turn off the heat. Finally, drizzle a teaspoon of raw mustard oil on top, and garnish with chopped cilantro.


10. Serve Hot: Transfer the Chhatu Besara to a serving bowl. Enjoy it piping hot as part of a rustic Odia meal.



Tips & Variations

Mustard Paste: Always grind the mustard seeds with minimal water. A bit of soaking makes grinding easier, but the paste should be very thick and pungent (it will mellow when cooked). For safety, taste a dab of raw mustard paste mixed with a drop of oil first – it will be VERY hot!

Make it Traditional: In temple-style Odia besara, no onion or garlic are used – only sorisa with spices like cumin, pepper and ginger, plus coconut or jaggery for balance. Our home version uses garlic and onion for extra body, but you can skip them if desired.

Souring Agents: Dried mango (ambula) is prized in Odisha for its unique tang. If unavailable, use tamarind, raw mango, or even yogurt at the end. Tomatoes alone will add some tartness too.

Veggie Variations: This curry is very forgiving – you can add other veggies like potatoes, jackfruit seed, or even bottle gourd in place of (or along with) mushrooms. Kacha Kela (raw green banana) and aloo (potato) are very common. Make “Aloo Besara” or “Kela Besara” by using them as the main stars, with the same mustard base.

Use Fresh Ingredients: In Odisha, Chhatu Besara is simplest when made with just-grown mushrooms and home-pressed mustard oil. The aroma of fresh mustard oil is key. If you don’t have it, heat vegetable oil until very hot and let it cool slightly before adding to mimic the sharp flavor.

Quick Prep: You can prepare the mustard paste ahead of time and refrigerate it (it stays pungent in an airtight jar). On cooking day, stir-fry the veggies and simply add the paste from the fridge.


Serving & Seasonal Context

Chhatu Besara is most often enjoyed with steaming rice (basmati or short-grain) and a simple dal. In Odisha, it would join other dishes like dalma (lentils with veggies), plain yogurt or raita, and a vegetable bhaja or bharta. It also pairs beautifully with soft flatbreads (roti or paratha), which soak up the mustard gravy. A bowl of hot pakhala (fermented rice water) on the side can cool the palate if the curry is extra fiery. Pickles and papad (crispy lentils wafers) add nice contrasts.

Because mushrooms flourish in the rains, Chhatu Besara is often celebrated as a monsoon specialty. In Odisha’s villages, mothers and grandmothers eagerly collect fresh chhatu after the first rains, then prepare this dish with devotion. Each spoonful is earthy and nourishing, a reminder of the seasons and the land. Whether you’re serving it at a family dinner or as a festive ritual offering, this humble curry carries with it the soul of Odisha – simple, rustic, and deeply rooted in devotion to the earth’s bounty.

Enjoy this soulful Odia classic with the warmth of home and the devotion of tradition.

Fastival Food

Singhada Chaat: A Nostalgic Navratri Fasting Snack

Puspa

Every Navratri, my kitchen fills with memories of festive devotion and flavorful vrat (fasting) foods.  I remember the late-afternoon light filtering through the temple curtains as I helped my mother prepare special snacks.  After a long day of fasting and prayer, the first bite of something savory and crunchy felt like a sacred reward.  One dish that always stood out was Singhada Chaat – a crispy water-chestnut flour fritter tossed in tangy spices.  In our family, singhara (or singhada) recipes were a beloved tradition, connecting us to our elders and the spirit of the festival.

Singhada (water chestnut) flour is a gluten-free, nutrient-rich staple in many Navratri dishes.  Called singhara atta in Hindi (or pani phal in some regions), this pale flour is made by drying and grinding the crunchy water chestnut.  It’s especially valued during fasts because it provides complex carbohydrates and fiber without violating vrat rules.  In fact, during the nine days of Navratri, devotees avoid ordinary grains and instead use non-cereal flours like singhara, buckwheat and millet.  Rich in potassium and micronutrients, singhada atta helps keep energy levels up when other foods are off-limits.

In our family kitchen, Singhada Chaat was the perfect way to enjoy water chestnuts.  We would boil and mash potatoes, mix them with singhara flour, spices and a little ghee or oil, then shape the dough into small flat patties.  These were cooked on a hot griddle until golden and crispy (you can shallow-fry in oil or deep-fry as well).  Once they were done, we tossed the hot patties with fresh lemon juice, sendha namak (edible rock salt), cumin and green chili, turning them into a tangy chaat.  Each bite was crunchy and savory, with the rustic earthiness of potatoes and a subtle nutty aroma from the singhada.  Cooking this dish always felt like a prayer – comforting my hunger while honoring tradition.

Ingredients

1 cup singhara flour (water chestnut flour) – a fasting-friendly, gluten-free flour made from dried water chestnuts

2 medium potatoes, boiled, peeled and roughly mashed (boiling with sendha namak is optional)

2 tablespoons ghee or oil (for the dough and cooking)

1 teaspoon cumin seeds (jeera) – gives a warm, earthy spice (allowed in vrat)

1-2 green chilies, finely chopped (for heat)

1 teaspoon fresh ginger, grated (adds zing)

½ teaspoon coriander powder

A pinch of black pepper (or mild red chili powder) – also allowed

Sendha namak (rock salt) to taste (edible rock salt is used instead of regular salt during fasts)

Juice of ½ a lemon (for tang)

Handful of fresh coriander leaves, chopped (for garnish)

Optional garnishes: plain yogurt or curd, pomegranate seeds, roasted peanuts or broken sev – for topping (see Variations below)


These simple ingredients follow the vrat rules (no wheat, rice, onions, garlic, etc.), yet together they create a flavorful snack.  The key is using rock salt and satsvik spices (cumin, black pepper, ginger, chili) that are traditionally allowed on fast days.

How to Make Singhada Chaat

1. Prepare the dough: In a bowl, mash the boiled potatoes while they’re still warm.  Add the singhara flour, cumin seeds, chopped green chili, grated ginger, coriander powder, and a pinch of rock salt and black pepper.  Mix well.  Sprinkle a little water (or a teaspoon of ghee) and knead gently into a soft dough.  It should hold together but not be sticky – add more flour or water as needed.


2. Shape the patties: Divide the dough into small lemon-sized balls.  Flatten each ball slightly between your palms or on a piece of parchment to make mini flatbreads or tikkis about ¼–½ inch thick.  If the dough is very soft, dust your hands with a bit of singhada flour.


3. Cook until crisp: Heat a griddle (tava) or non-stick pan over medium-low heat.  Add a few drops of oil or ghee and spread it.  Place the patties on the hot pan and cook on each side for 2–3 minutes, pressing gently with a spatula so they make good contact with the heat.  They should turn golden brown and crispy.  (For a more indulgent version, you can deep-fry these patties in oil until they puff up – either way works, but roasting uses less oil.)


4. Spice and garnish: Arrange the cooked patties on a plate or shallow bowl.  Immediately squeeze fresh lemon juice over them and sprinkle a little more sendha namak and black pepper to taste.  Gently toss so the pieces absorb the seasonings.  Finally, sprinkle the chopped coriander leaves on top.  The result is a plate of golden, hearty chaat – each piece coated with zesty, peppery flavors and a hint of fresh herbs.


5. Serve hot: Serve this Singhada Chaat warm or at room temperature.  It makes a crunchy, satisfying snack or side dish. In a pinch, you can also break the larger patties into bite-size pieces and pile them like traditional chaat.



Tips & Variations

Use sendha namak: Always use sendha (rock) salt during fasts for the authentic taste. Normal table salt is avoided during vrat.

Flavor boosters: Feel free to add ½ tsp cumin powder for extra depth, or a pinch of chaat masala if your family allows it.  Dried pomegranate seeds (anardana) are also fast-friendly; crushing a few and mixing them in gives a tangy crunch.

Yogurt topping: Slurrp.com recommends topping singhara dishes with yogurt for richness.  Try drizzling some whisked plain yogurt or chhach (soured buttermilk) over the chaat just before serving. It adds cool creaminess, similar to how singhara parathas are eaten with curd.

Pomegranate & nuts: A sprinkle of fresh pomegranate arils adds color and a sweet-tart pop.  You can also mix in a spoonful of crushed roasted peanuts or khus khus (poppy seed powder) into the dough for extra crunch and nutrition.

Greens: Chop a few curry leaves (if available) or more cilantro into the dough for aroma. Even a dash of cumin powder roasted on low heat (till aromatic) can deepen the flavor.

Alternative shapes: Instead of patties, you can roll the dough into tiny balls and shallow-fry them like pakoras.  Or flatten and cut the dough into diamond shapes to fry like vrat puris. The seasoning steps remain the same.

Cooking method: For a lighter version, you can oven-bake or air-fry the patties at 180°C until crisp (about 15–20 minutes), flipping once, brushing them lightly with oil.


Each of these variations keeps the chaat fasting-friendly while adding new textures or tastes.  The core idea is to end up with crisp bites that soak up the tangy spices.

Serving Suggestions & Cultural Notes

Singhada Chaat is traditionally enjoyed as part of a Navratri vrat meal.  We often serve it alongside other vrat dishes – for example, warm kuttu ki puri (buckwheat flatbread) or samvat rice (barnyard millet), and a simple aloo sabzi (potato curry) or vrat ki kadhi.  As Slurrp.com notes, singhara puris and parathas are “tasty dishes enjoyed during Navratri” and are commonly served with curd or a potato curry.  Similarly, our chaat can be eaten as a crunchy side or even as a complete snack on its own.

In many households, a portion of vrat foods like this chaat is first offered to the deity as prasad (blessed food) and then shared among family.  Preparing satvik vrat recipes is considered an act of devotion.  As the NDTV Navratri guide explains, devotees worship Goddess Durga with “abundant offerings and prayers,” avoiding grains and stimulants during the nine-day fast.  Special recipes made with singhara atta hold a cherished place in these rituals.  Each ingredient – from edible rock salt to fragrant cumin – is chosen with reverence.  The crisp, tangy chaat embodies our cultural ethos: it’s not just food, but a devotional tradition handed down through generations.

Whether you enjoy it after arti (prayer) or as an evening snack with family, Singhada Chaat brings warmth and festivity to the table.  It might sound unusual to those unfamiliar with vrat cuisine, but each bite carries the homely comfort of a Navratri evening – the taste of pure love and tradition.

I hope this Singhada Chaat recipe becomes as special in your home as it is in mine.  May it fill your fast-breaking meal with joy and devotion.  Enjoy every crunchy, tangy bite and happy Navratri! 🙏✨

Dessert

Makhana Kheer | Navratri Special Foxnut Pudding

Puspa


I can still remember the gentle clink of the pot as my mother stirred a simmering makhana kheer on a Navratri evening. The kitchen would fill with the sweet aroma of milk thickening with roasted foxnuts, sugar, and a pinch of saffron. As a child, waiting all day during the fast, that first creamy spoonful of kheer at sunset felt nothing short of divine. Even now, the moment I begin to roast makhanas in ghee, I am transported back to those festive nights – the idols adorned in bright clothes, the air filled with prayers, and our family gathered eagerly for the sacred treat after a long day of fasting.

For those unfamiliar, makhana kheer is essentially a traditional Indian pudding made by slow-cooking puffed lotus seeds (also known as makhana or foxnuts) in milk, and sweetening it with sugar. My mother always adds a touch of cardamom and a few strands of saffron, which turn the kheer a beautiful golden hue and infuse it with a delicate aroma. We garnish it generously with nuts – golden almonds and cashews – and plump raisins, which not only elevate the flavor but also add a celebratory crunch and chew in each bite. This creamy dessert isn’t just delicious; it’s a bowl of memories and comfort. Traditionally prepared during Hindu fasting days and festivals, especially Navratri, makhana kheer has a special place in our home rituals. It’s both nourishing and auspicious, a dish that links generations and marks the sweet end of a day of devotion.

When I make makhana kheer now, I do it just like my mother and grandmother did. I roast the foxnuts in a spoonful of ghee until they’re crisp, let them luxuriate in simmering milk until soft, and sweeten the pudding to taste. The process is soothing in itself – the slow stirring, the fragrant steam, the anticipation of a treat. By the time it’s ready, the kheer is rich and velvety, the makhanas have absorbed the sweet milk, and the kitchen feels cozy and filled with love. If you’re looking for a dessert that’s easy to make yet deeply soulful, this Navratri-special makhana kheer might just become a beloved tradition in your family too.

Ingredients

2 tablespoons ghee (clarified butter)

2 cups makhana (foxnuts / popped lotus seeds)

4 cups whole milk (full-fat for best results)

1/4 cup sugar (adjust to taste)

1/2 teaspoon ground cardamom (or 4 green cardamom pods, crushed)

A pinch of saffron strands (about 8–10 strands)

2 tablespoons almonds, slivered (plus extra for garnish)

2 tablespoons cashews, halved (optional, or use instead of almonds)

2 tablespoons raisins (golden raisins preferred)


Instructions

1. Roast the Makhana: In a heavy-bottomed pan, heat the ghee on low flame. Add the makhanas (foxnuts) and roast them in the ghee, stirring continuously. Sauté for about 3–5 minutes until the makhanas turn light golden and crispy. (You’ll hear a slight crunch when you bite one.) Remove the roasted makhanas from the pan and set aside.


2. Toast Nuts & Raisins: In the same pan with remaining ghee, add the slivered almonds and cashews. Roast for 1–2 minutes until they turn golden brown. Add the raisins last and stir for just a few seconds – they will plump up quickly (be careful not to burn them). Remove the toasted nuts and raisins and keep them aside for later.


3. Boil the Milk: In a deep saucepan (or you can use the same pan if large enough), pour in the milk and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from scorching at the bottom. Add the saffron strands to the milk as it heats, allowing their color and flavor to steep into the milk.


4. Combine Milk and Makhana: Once the milk comes to a boil, reduce the heat to low. Add the roasted makhanas to the milk. (For a creamier kheer, you can roughly crush or grind half of the roasted makhanas before adding, while keeping the rest whole – this helps thicken the pudding.) Stir everything together.


5. Simmer to Thicken: Let the makhanas simmer in the milk on low heat for about 10–15 minutes. Stir frequently, scraping the sides and bottom of the pan to mix in any thickened milk solids (this makes the kheer richer). The milk will reduce and thicken slightly, and the makhanas will soften as they absorb the sweet saffron-infused milk.


6. Sweeten and Spice: Once the milk has reduced to a creamy consistency (roughly about 3/4 of the original volume), add the sugar. Stir well so it dissolves completely. Next, sprinkle in the ground cardamom. The kitchen should now be filled with the lovely aroma of cardamom and saffron! Let the kheer simmer for another 2–3 minutes after adding sugar and cardamom, so all the flavors meld.


7. Finish with Nuts & Raisins: Turn off the heat. Add most of the toasted almonds, cashews, and raisins into the kheer, saving a few for garnish. Give a final stir. The makhana kheer at this point should be creamy with a pudding-like consistency. (It will thicken further as it cools, which is normal.)


8. Serve: Pour the kheer into serving bowls. Garnish each bowl with the reserved toasted nuts and raisins. Don’t forget to add a couple of saffron strands on top of each as a final festive touch. You can serve makhana kheer warm, which is especially comforting after a fast, or chilled if you prefer it cold and thick. Enjoy the kheer as a rich prasad (offering) during Navratri, or as a dessert to celebrate any special occasion.



Tips

Roast Thoroughly: Always roast the makhanas in ghee until they are crunchy before adding to the milk. This step enhances their nutty flavor and ensures they don’t turn soggy too quickly. Properly roasted foxnuts will absorb the milk nicely while still retaining a good bite.

Grind for Thickness: For an extra creamy texture, grind or powder a portion of the roasted makhanas and then add it to the milk. This ground makhana acts as a natural thickener, giving the kheer a luxurious, rabri-like consistency. (Many families take this approach to make the kheer richer, while still leaving some makhanas whole for texture.)

Stir and Scrape: While simmering the kheer, stir it often and scrape the sides of the pan. This helps reincorporate the thickened milk solids (malai) back into the pudding, making it richer. It also prevents the milk at the bottom from scorching – a little patience here goes a long way in achieving that perfect creamy texture.

Adjust Sweetness and Flavor: Sweeten the kheer to your taste. Sugar can be increased or reduced as per preference. You can even use jaggery for a deeper flavor – just remember to add it after turning off the heat to prevent curdling. Likewise, adjust spices to your liking: a pinch of nutmeg or a few drops of rose water can be added for variation, but cardamom and saffron are the classic choices that give makhana kheer its signature festive aroma.

Serving and Storage: Makhana kheer will thicken as it cools. If it becomes too thick, you can stir in a few tablespoons of warm milk to loosen it to desired consistency before serving. This dessert tastes wonderful warm (when it’s smooth and creamy) and equally delightful chilled (when it sets into a thicker pudding). If you chill it, the makhanas will continue to soften; some people love that custard-like result! Keep any leftovers refrigerated, and finish within 1-2 days for best taste.

Fasting-Friendly Variations: This recipe is naturally gluten-free and perfect for Navratri fasts. For a vegan version, swap the dairy milk with almond milk or coconut milk and use coconut oil instead of ghee – the kheer will still be deliciously creamy (though the flavor will differ slightly). You can also experiment with sweeteners like dates or honey if you avoid refined sugar during fasts.


*(Warm kitchen lights cast a soft glow on a bowl of creamy makhana kheer, garnished with saffron strands, almonds, and raisins, resting atop a colorful festive cloth – a picture of comfort and celebration.)*

As I scoop into my own bowl of makhana kheer now, I’m filled with the same warmth and contentment that I felt years ago during those Navratri nights. This Navratri-special dessert is more than just a recipe – it’s a thread connecting me to my heritage, my family, and countless celebrations where this kheer made the moment sweeter. I hope you’ll invite this traditional foxnut pudding into your home and create beautiful memories around it. May each creamy, blissful bite remind you of the joy of tradition and the love that goes into our food. Happy Navratri and happy cooking! 🌼✨

Lunch & Dinner, Street Foods

Homestyle Chhole Kulcha Recipe

Puspa

Introduction

There’s a special kind of warmth in the air when chhole kulcha is on the stove. I remember my mother soaking chickpeas overnight and simmering a pot of chhole on lazy Sunday mornings, the aroma of onions, ginger, and garlic filling our home. This dish is a homestyle spin on the Punjabi classic – tender chickpeas simmered in a thick, mildly spiced onion-tomato masala with notes of bright tomato and warm cumin. Unlike the fiery restaurant versions, this everyday chhole is gentle on heat yet full of flavor, perfect for family lunches or weeknight dinners.

On the side, we have kulchas – soft leavened flatbreads that are the perfect vehicle to scoop up the curry. Kulcha dough traditionally uses all-purpose flour and a leavening (yeast or baking soda), and the breads are cooked in a tandoor (clay oven) or even on a skillet at home. My family often bought plain kulchas from the local bakery and oven-warmed them with a dab of butter until soft and aromatic. The combination of buttery hot kulcha with flavorful chhole is pure comfort on a plate. In North India, such chickpea curries with bread are a staple meal – hearty, nourishing, and made from simple pantry staples. This recipe stays true to that spirit of simplicity. It uses common ingredients you likely have on hand (no hard-to-find spices required) yet yields a deeply satisfying meal.

Pull up a chair as I share our family-style chhole kulcha recipe – complete with a few nostalgic tips, easy shortcuts, and optional sides like tangy pickled onions and mint chutney. It’s a story of comfort cooking, perfect for when you crave something warm, homely, and delicious.

Ingredients

For the Chhole (Chickpea Curry)

Chickpeas (Chana) – 1 cup dried white chickpeas (Kabuli chana), soaked overnight and drained. (Or use 2–3 cups cooked/canned chickpeas for convenience – drain and rinse if canned.)

Onions – 2 medium, finely chopped (for a sweet depth in the gravy).

Tomatoes – 2 large, ripe tomatoes, pureed or finely chopped (provides the tangy, thick base).

Ginger & Garlic – 1-inch ginger and 4–5 cloves garlic, minced or made into paste (aromatics that build flavor).

Green Chili – 1–2, slit (optional, for heat; skip or use less for a mild curry).

Whole Spices (optional) – 1 bay leaf and 1 small cinnamon stick (for subtle warm aroma, optional for everyday cooking).

Ground Spices – 1 teaspoon cumin seeds (jeera), 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon red chili powder (or Kashmiri chili powder for milder heat and color), 1 teaspoon garam masala (or chole masala if available – a Punjabi chickpea spice blend that’s actually milder than regular garam masala). Adjust chili to taste.

Salt – to taste (about 1½ teaspoons, divided).

Oil or Ghee – 2 tablespoons (for sautéing the masala).

Kasuri Methi – 1 teaspoon dried fenugreek leaves, crushed (optional, add at end for fragrance).

Amchur (Dry Mango Powder) – ½ teaspoon (or juice of ½ lemon, for tangy finish).

Fresh Coriander Leaves – a handful, chopped (for garnish).


For the Kulchas (Flatbread)

(This is a quick no-yeast kulcha dough using pantry staples. Feel free to use store-bought kulchas and see reheating instructions below.)

Flour – 2 cups all-purpose flour (maida). You can swap half with whole wheat flour for a healthier twist (kulchas will be slightly denser).

Leavening – 1 teaspoon baking powder + ¼ teaspoon baking soda (this combo will help the dough rise in place of yeast).

Dairy – ¼ cup plain yogurt (dahi). Yogurt makes kulchas soft and adds a slight tang; it helps ferment the dough quickly. (Use unsweetened yogurt. If avoiding dairy, you can use warm water or a non-dairy yogurt alternative, though yogurt is traditional for soft texture.)

Sugar – 1 teaspoon (feeds the leavening and gives a mild sweetness).

Salt – ½ teaspoon.

Oil – 2 teaspoons (neutral vegetable oil or ghee; adds moisture to the dough).

Warm Water – ~¾ cup (as needed to knead a soft dough).

Toppings (optional) – 1–2 teaspoons nigella seeds (kalonji) or sesame seeds, and/or 2 tablespoons chopped fresh coriander, to press on top of kulchas for a traditional touch.

Butter or Ghee – 2 tablespoons, melted (for brushing hot kulchas).


Step-by-Step Instructions

Preparing the Chhole (Chickpea Curry)

1. Soak and Boil Chickpeas: Rinse the dried chickpeas and soak them in ample water overnight (at least 8 hours). They will double in size. Drain the next day. In a pressure cooker or pot, add the soaked chana with fresh water to cover by a few inches. If using, drop in a bay leaf (and cinnamon stick). Add ½ teaspoon salt and ¼ teaspoon turmeric. Cook until chickpeas are very soft – about 2–3 whistles in a pressure cooker (or ~45–60 minutes simmering in a pot, adding a pinch of baking soda to help soften). The chickpeas should be soft enough to easily mash between fingers. (Tip: If you forgot to soak, you can quick-soak by pouring boiling hot water over the chickpeas and letting them sit for 1–2 hours.) Once cooked, reserve 1 cup of the cooking liquid and drain the rest. (If using canned chickpeas, skip the soaking/boiling – just drain and rinse them. You’ll add them directly to the masala and simmer a bit less.)


2. Make the Masala Base: Heat 2 tablespoons of oil or ghee in a deep pan on medium heat. Add the cumin seeds and let them sizzle for a few seconds. If you reserved a bay leaf from boiling, you can toss it in now for extra aroma. Next, add the finely chopped onions. Sauté the onions for about 5–7 minutes until they turn golden brown. Stir often so they cook evenly. This slow browning of onions forms a flavorful base.


3. Ginger, Garlic & Chilies: Add the minced ginger and garlic to the onions (and green chilies, if using). Sauté for 1–2 minutes until the raw smell disappears. Be careful not to burn the garlic.


4. Tomato and Spices: Stir in the chopped or pureed tomatoes. Cook this mixture for about 5–8 minutes, stirring frequently, until the tomatoes break down into a sauce and you see oil starting to separate from the sides of the pan. This step, called “bhuno”, cooks off raw tomato flavor. Now add the ground spices: coriander powder, the remaining turmeric, red chili powder, and garam masala (or chole masala). Also add 1 teaspoon salt (or to taste). Mix well and cook the masala for another 2–3 minutes. Tip: Frying the spices in the tomato-onion base releases their flavors – patience here is key to a tasty chhole. If the masala gets too dry or starts sticking, sprinkle a tablespoon of water and scrape the pan.


5. Simmer Chickpeas in Masala: Add the boiled chickpeas to the masala and stir to coat them well. Pour in about 1 cup of the reserved cooking liquid (or plain hot water) to reach your desired curry consistency (for a thick gravy, you might not use all the liquid). Mash a few chickpeas with the back of the spoon to thicken the curry. Cover and simmer on low heat for 10–15 minutes, allowing the chickpeas to absorb the flavors. If you used canned chickpeas, simmer for only about 10 minutes since they are already soft. Stir occasionally to prevent sticking. The curry will become beautifully thick and aromatic.


6. Finish and Garnish: Turn off the heat. Crush the kasuri methi between your palms and stir it in (if using). Add the amchur powder and give a final mix (if you don’t have amchur, squeeze in lemon juice to taste for that bright tang). Check seasoning and adjust salt or chili if needed. Let the chhole rest covered for 5 minutes. Just before serving, garnish with lots of fresh coriander leaves. The chickpea curry is now ready – it should be a hearty, mildly spiced gravy clinging to the soft chickpeas, rather than a thin soup.


7. Serving: Serve the chhole hot, topped with a few rings of raw onion and a lemon wedge on the side. This homestyle curry is delicious scooped up with warm kulchas. (It also goes well with rice or other breads if you have leftovers.)



Preparing the Kulchas (Flatbread)

Option A: Homemade No-Yeast Kulchas
(If making from scratch, start the dough before you cook the chhole, since the dough needs to rest.)

1. Make the Dough: In a large mixing bowl, combine the dry ingredients – flour, baking powder, baking soda, sugar, and salt. Pour in the yogurt and the 2 teaspoons of oil. Mix slightly. Now gradually add warm water, a few tablespoons at a time, and start kneading. Knead until a soft, smooth dough forms (it will be slightly sticky at first – that’s okay). You may need around ¾ cup water; add just enough for a pliable dough. The yogurt and leavening will react to make the dough light. Knead for about 5 minutes, stretching and folding, until the dough is elastic and not lumpy. Rub a light coat of oil over the dough ball.


2. Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for 2 hours. The dough will rise a bit and become airy (though not as much as a yeast dough). This resting time yields softer kulchas. (If you’re in a hurry, even 30-60 minutes rest will do, but texture improves with longer rest.)


3. Divide and Shape: After resting, punch down the dough to release air. Divide it into equal portions – about 6–8 pieces for medium kulchas. Roll each portion into a smooth ball. Keep the dough balls covered to prevent drying. On a lightly floured surface, take one ball and roll it out with a rolling pin into an oval or circle about ¼-inch thick (not too thin). If the dough springs back, let it rest another 5 minutes. Optional: Sprinkle a pinch of nigella seeds or chopped coriander on the rolled dough and press lightly so they stick (gives that traditional look and flavor).


4. Cook on Stovetop: Heat a tawa or heavy skillet over medium-high flame. Place the rolled kulcha on the hot skillet. Cook for about 30–40 seconds until you see bubbles forming on the surface. Flip the kulcha to the other side and cook for another minute or so, pressing gently with a spatula, until you see golden-brown spots on both sides. You can flip once or twice more as needed. (The kulcha may puff up in places – that’s good!). If you want a more charred finish, you can use tongs to briefly roast the kulcha directly over a gas flame after pan-cooking it, but this step is optional. Remove the kulcha and immediately brush one side with melted butter or ghee. Wrap it in a clean kitchen towel (or foil) to keep warm while you cook the remaining kulchas. Repeat for all dough balls, and serve hot.


5. Alternative – Bake in Oven: For a less hands-on method, you can bake the kulchas. Preheat your oven to 220°C (475°F). Place the rolled out kulchas on a baking sheet lined with parchment. Bake for ~8–10 minutes until they puff up and get light brown on top. (No need to flip in the oven.) Remove from oven, brush with butter, and stack in a towel to keep soft. Oven-baked kulchas won’t char as much, but they will be soft and perfect to accompany chhole.



Option B: Reheating Store-Bought Kulchas
If you have pre-made or store-bought kulchas, preparing them is even easier:

Oven Method: Wrap the kulchas in foil to prevent drying out and place in a preheated 175°C (350°F) oven for about 5–7 minutes. Then unwrap and heat for 1–2 minutes more to get a bit of crispness on the edges. This will make them soft, warm, and almost like freshly made.

Stovetop Method: Heat a tawa or skillet on medium. Lightly sprinkle a few drops of water on the kulcha (this reintroduces moisture). Place on the hot tawa and warm each side for about 1–2 minutes, pressing down gently. This refreshes the bread. Again, finish with a brush of butter. (Avoid microwaving kulchas – it can make them tough or chewy.)


Now your soft, buttery kulchas are ready to serve alongside the chhole. Keep them wrapped or covered until serving to maintain warmth and pliability.

Serving Suggestions (Optional Sides)

A plate of chhole kulcha is often accompanied by a few simple sides that add extra zing and freshness to the meal:

Pickled Onions (Sirke Wale Pyaaz): These are a classic accompaniment. You can make a quick onion salad by tossing thinly sliced red onions with a dash of lemon juice and a sprinkle of chaat masala. Let them sit for 15–20 minutes. The onions turn lightly pickled and add a crunchy, tangy bite that cuts through the richness of the chickpeas. (For a more intense pickle, soak the onion rings in vinegar, salt, and a pinch of sugar for an hour.) Serve a small bowl of these on the side or simply top your chhole with a few onion slices and a squeeze of lemon.

Mint Coriander Chutney: A vibrant green chutney brings freshness to each bite. Blend a handful of fresh mint leaves, an equal amount of fresh coriander (cilantro) leaves, 1–2 green chilies, a clove of garlic (optional), juice of one lemon, and salt to taste into a smooth paste. This mint-coriander chutney is zingy and herby, and a spoonful of it livens up the chhole. Drizzle some on top of your serving or use it as a dip for the kulcha.

Others: A dollop of plain yogurt or cucumber raita can be served alongside to cool the palate (especially if your chhole ended up spicier than intended). And if you have an Indian pickle like mango pickle, a small piece on the side can provide a spicy-sour kick that pairs wonderfully with the chickpeas.


Feel free to mix and match these sides. The combination of creamy chhole, soft kulcha, crunchy spiced onions, and cool chutney/yogurt creates a symphony of flavors and textures on your plate.

Meal Prep and Leftover Tips

Cooking chhole kulcha can fit into a busy schedule with a little planning, and leftovers are something to celebrate rather than dread! Here are some practical tips:

Make Ahead Chickpeas: You can cook a big batch of chickpeas in advance (either by pressure cooking or boiling) and freeze them in portions. Cooked chickpeas store well in the freezer for up to 3 months – keep them in airtight containers or freezer bags with a bit of their cooking liquid. This way, you have soft chickpeas ready to go for a quick weeknight chhole. (Alternatively, keep a few cans of chickpeas in your pantry for instant cravings.)

Prep in Advance: If you plan to serve this for dinner, you can do a lot beforehand. Soak the chickpeas the night before. You can even boil them earlier in the day and refrigerate (or use an Instant Pot to cook them quickly). The dough for kulcha can also be made earlier in the day – let it slow-rise in the fridge after the initial 2-hour counter rise. When it’s time to cook, the heavy lifting is already done.

Chhole Tastes Better Next Day: Believe it or not, chickpea curries often taste even better the next day! The spices deepen and the flavors meld overnight. So feel free to cook the chhole a day ahead of serving – it will reward you with an even richer taste. This also means leftovers are delightful. Store leftover chhole in the refrigerator for 2 to 3 days in a sealed container. Reheat gently on the stovetop (you may need to add a splash of water as it thickens in the fridge).

Storing Kulchas: Kulchas are best fresh, but you can keep leftovers too. If you made fresh kulchas and have extras, let them cool completely. Then store in an airtight container at room temperature for up to 1 day, or in the fridge for 1–2 days. Place a piece of parchment or a cloth between them to prevent sticking. For longer storage, wrap each kulcha in foil and freeze for up to 3–4 weeks. To reheat, use the skillet or oven methods described above (thaw frozen kulchas for 10 minutes on the counter or just heat from frozen, adding a minute or two extra).

Reinventing Leftovers: If you find yourself with a bowl of leftover chhole and a couple of kulchas the next day, you’re in for a treat. One simple idea is to make chhole toasties or sandwiches – spoon the thickened chhole onto a slice of bread (or inside a slit kulcha), top with some sliced onions and maybe cheese, and grill it into a hot sandwich. The spiced chickpeas make for a satisfying filling. You can also use leftover chhole as a topping for a baked potato or as a protein-rich stuffing for a wrap or dosa (I’ve even spread leftover chana masala inside a dosa for a fusion twist, as some home cooks do!). Get creative: turn it into a quick chaat by adding chopped onions, tomatoes, chutney and sev (crunchy noodles) on top of warmed chhole for a snack. Remember, this dish started as street food too – so those flavors lend themselves to fun street-style snacks with leftovers.

Scaling and Storing: This recipe is easy to scale up for a crowd or to meal-prep for the week. You can double the curry and it will freeze well (freeze just the chhole, not the kulchas). When reheating frozen chhole, do it gently over low heat, stirring occasionally, until it’s bubbling and hot. The kulcha dough can also be doubled; any extra dough can be kept in the fridge for a day (punch it down if it over-rises). Freshly cooked kulchas can be cooled and frozen, as noted.


By following these tips, you’ll find that chhole kulcha isn’t just a one-time meal – it’s two or three different meals in one! From the main dinner to next day’s lunch, it keeps on giving. And with a little prep, it can be a quick comfort food even on a busy evening.


Enjoy this homestyle chhole kulcha, and happy cooking! Each bite – the soft bread, the spiced chickpeas, the zing of onion and mint – tells a story of North Indian kitchens and family dinners. It’s amazing how such simple ingredients from the pantry can come together to create something so heart-warming and satisfying. I hope this recipe brings the same warmth to your home as it does to mine. Serve it up, share with your loved ones, and bask in the delicious nostalgia of this classic meal.

Snacks, Street Foods

Delhi-Style Ram Ladoo Chaat (Moong Dal Pakodi Chaat)

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Imagine strolling through the bustling lanes of Old Delhi on a chilly winter evening, your hands wrapped around a small dona (leaf bowl) brimming with piping hot Ram Ladoo. The aroma of fried lentil fritters wafts through the foggy air as you watch the street vendor deftly drizzle vibrant green chutney over the golden bites and top them with a snowy heap of grated radish. During Delhi’s severe winters (and even its monsoons), snacks like Ram Ladoo are in high demand – kiosks selling jalebi, shakarkandi chaat, Ram Ladoo, aloo tikki and more are a common sight in every neighborhood. The experience is pure nostalgia: standing by the roadside with friends, huddling under umbrellas during a surprise drizzle, and relishing the chatpata (tangy-spicy) flavors that burst from these little fritters.

Ram Ladoo isn’t actually a ladoo (sweet) at all – it’s a savory fried pakoda (fritter) made from moong dal batter that’s turned into a chaat. The name might confuse first-timers, but one bite makes it clear why this is one of Delhi’s most beloved street foods. Traditionally, the crispy lentil balls are served as a chaat with all the fixings: fresh white radish (mooli) is the signature topping that defines Ram Ladoo, piled on along with zesty green chutney and a squeeze of lemon. This combination of hot fritter, cool crunchy radish, and spicy-tangy chutneys is absolutely addictive. No wonder Ram Ladoo is especially cherished during North Indian winters and monsoons, when that extra crunch of seasonal radish and the warmth of fried snacks feel most comforting.

Ingredients

For the Ram Ladoo Fritters: (Serves 4)

1 cup moong dal, split yellow lentils (dhuli moong) – rinsed

1 teaspoon grated ginger (or 1-inch piece, chopped)

1–2 green chilies, chopped (adjust to taste)

½ teaspoon cumin seeds

1 pinch asafoetida (hing) (optional, enhances flavor)

½ teaspoon salt, or to taste

Oil, for deep frying (enough to submerge fritters)


For Serving & Toppings:

1 cup white radish, peeled and grated (mooli)

2 tablespoons fresh coriander leaves, finely chopped

Green chutney – (Blend fresh coriander, mint, green chili, garlic, salt, and a dash of lemon into a smooth chutney. You can include a few radish leaves for authenticity.)

Tamarind chutney – sweet-sour imli chutney (optional, for drizzling)

1 teaspoon chaat masala

Lemon wedges, for squeezing on top


(Note: Some vendors also garnish with a few pomegranate seeds (anardana) for a pop of sweetness and color, though this is optional.)

Instructions

1. Soak the Dal: Rinse the moong dal a few times, then soak it in water for about 3–4 hours (or overnight). Proper soaking softens the lentils, ensuring a lighter, fluffier batter. If you plan to mix in a small portion of chana dal (optional for extra crispness), soak it together with the moong dal or separately as needed.


2. Grind into Batter: Drain the soaked dal and transfer it to a grinder or blender. Add the aromatics and spices – ginger, green chilies, cumin seeds, asafoetida, and salt – into the grinder. Grind everything to a coarse paste without adding water (or using only a few teaspoons if absolutely necessary). The batter should be thick; a slightly coarse texture (not completely smooth) is ideal so that the fritters have some bite. Tip: Scrape down the sides of the blender as you go, and avoid over-grinding into a fine paste.


3. Aerate the Batter: Pour the ground dal batter into a mixing bowl. Now, take a whisk (or even just use your hand or a spoon) and beat the batter vigorously for 2–5 minutes in one direction. This whipping incorporates air, making the batter light and fluffy. You will notice the batter increase a bit in volume and turn pale. This step is key to yielding soft, pillowy interiors and helps the fritters puff up nicely when fried.


4. Deep Fry the Fritters: Heat oil in a deep kadai (wok) or heavy pan over medium heat. Once the oil is hot (test by dropping a tiny bit of batter – it should sizzle and rise to the top), carefully drop spoonfuls of the batter into the oil. You can use a wet spoon or your fingers to pinch out small rounds (about 1 to 1½ inches in diameter). Do not overcrowd the pan; fry in small batches so the temperature of the oil stays consistent and the fritters cook evenly. Fry the Ram Ladoo on a medium flame, flipping occasionally, until they turn golden and crisp on the outside. This usually takes about 4–6 minutes per batch. Resist the urge to fry on very high heat – medium heat ensures the insides cook through without the outside browning too fast. When one side is golden, flip the fritters with a slotted spoon and continue frying till all sides are golden and the fritters are crunchy.


5. Drain and Keep Warm: Use a slotted spoon to remove the fried fritters from the oil. Drain them on a plate lined with paper towels to blot excess oil. The Ram Ladoos should be beautifully crisp and golden (avoid frying till dark brown, as that can make them too hard). If not serving immediately, you can keep them warm in an oven at low heat (around 100°C/212°F) so they remain crunchy.

Serving and Presentation

Serving the Chaat: In Delhi, Ram Ladoo is often handed to you in a small steel plate or a disposable leaf bowl (dona), truly embracing its street-food charm. To assemble your Ram Ladoo chaat, arrange 4–5 of the hot moong dal fritters in a small bowl or plate. Then liberally spoon the green chutney over them, completely dousing the fritters in that spicy herby goodness. If you have tamarind chutney, drizzle a couple of teaspoons of the sweet-tangy sauce as well for a nice flavor contrast. Next, pile on a generous amount of grated radish on top of the fritters – don’t be shy, the crunchy mild radish is what makes this chaat unique. Sprinkle a pinch of chaat masala all over, and garnish with the chopped fresh coriander. You can also add a few of the radish leaves themselves as garnish if they’re fresh and tender. Finally, tuck a lemon wedge on the side of the plate for squeezing. The final creation should look irresistible: golden fried balls almost hidden under a mountain of green chutney and white radish, with specks of coriander (and maybe ruby pomegranate arils) on top, just like the street vendors serve it.

When you take a bite, you get everything at once – the crisp exterior of the fritter giving way to a soft, savory center, the zing of green chutney and chaat masala, and the refreshing crunch of radish with a burst of lemon. This medley of textures and flavors is what makes Ram Ladoo such a beloved street snack. Traditionally, the fritters must be enjoyed fresh and hot, smothered in chutneys and topped with radish – that’s the classic way to relish this dish. Some vendors also sprinkle a little black salt or sendha namak on top for extra punch. Serve your Ram Ladoo immediately once assembled, because that’s when they taste best – before they lose heat and crunch.

Tips for the Perfect Ram Ladoo

Soak Well: Plan ahead and soak the moong dal for at least a few hours. Well-soaked lentils grind more easily and yield a smoother, lighter batter. If using a bit of chana dal (e.g. a 3:1 ratio of moong to chana), soak it too – chana dal helps make the fritters even more crisp and fluffy (though you can skip it if you want to keep things simple).

Minimal Water for Grinding: Drain the lentils thoroughly before grinding. Avoid adding water when blending – excess water can make the batter runny, and the fritters won’t hold their shape. Grind in pulses until you get a coarse, thick paste. If absolutely needed, add a teaspoon or two of water, but keep the batter stiff. A thick batter results in round, fluffy fritters, whereas a thin batter would yield flat or greasy ones.

Whip the Batter: Don’t forget to whisk or beat the batter well. This step incorporates air, making the fritters light. A well-aerated batter gives soft interiors and helps the Ram Ladoos puff up nicely. If you skip this, your fritters might turn out dense. So roll up your sleeves and beat the batter for a few minutes until it feels lighter and pale.

Frying Technique: Always fry on medium heat. If the oil is too hot, the fritters will brown too quickly on the outside but remain uncooked inside; too low and they’ll absorb oil and turn soggy. Medium flame ensures they cook through evenly. Also, fry in batches – adding too many spoonfuls of batter at once can crowd the pan and drop the oil temperature, resulting in oily fritters. Fry until the ladoos are just golden (not deep brown) for the best texture. Golden color means they’re perfectly crisp but still tender inside.

Toppings are Key (Don’t Skip the Radish!): The magic of Ram Ladoo lies in its toppings. Fresh grated radish is not just a garnish but a core component – it adds a refreshing crunch and peppery bite that elevates the dish. In fact, the radish is so essential that skipping it is not advisable. Similarly, the green chutney provides spice and moisture, and a dash of tamarind chutney brings a welcome sweetness that balances the flavors. Sprinkle a pinch of chaat masala on top for that final tangy kick. These extras turn simple fritters into an authentic chaat.

Serve Hot: Ram Ladoo is a snack best enjoyed straight out of the oil. Serve them immediately after frying and assembling, while they’re still hot and crunchy. The fritters tend to soften as they cool, especially under the moisture of chutneys. If you need to fry them a little in advance, you can keep the fried balls in a preheated oven (around 90–100°C) or in an airtight container to maintain crispiness. Then quickly assemble with toppings right before eating. But avoid long delays – even the street vendors will assemble a plate and hand it to you to eat right there and then.

Secret Street Vendor Trick: For an extra layer of authentic flavor, try incorporating radish leaves into your preparation. Many Delhi vendors blend a handful of the mooli ke patte (radish greens) into the green chutney, or even finely chop and whisk a spoonful into the batter itself. The radish greens have a sharp, mustardy flavor that can give your Ram Ladoo a distinctive edge. Even if you don’t have the leaves, using radish generously as a topping will do the job – it’s the defining element of this chaat.


With these tips in mind, you’re ready to recreate the Delhi-style Ram Ladoo at home. Each bite will transport you to the lively streets of Delhi, especially on a cold evening or a rainy day, enjoying this warm, crispy, spicy delight. Serve it up in true street-style fashion – in a little leaf bowl or steel saucer – and watch how quickly these moong dal pakodi chaats disappear. Happy cooking and happy snacking!

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From Quick Weeknight Dinners to Festive Sweets – 12 Indian Recipes You Must Try

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Introduction: Indian home cooking is experiencing a vibrant renaissance, with food lovers craving both time-saving everyday meals and traditional regional flavors. In fact, recent trends show that Indians are Googling everything from quick viral recipes to beloved festive dishes. Successful food bloggers like Dassana (Veg Recipes of India) and Hebbars Kitchen have proven that easy weeknight dinners and authentic regional recipes can go hand in hand. Whether you’re a busy professional looking for a fuss-free weekday meal or a foodie eager to explore a new regional delicacy, The Pinch of Masala has you covered. This roundup brings together the best of current reader interests – from simple dinners and nostalgic sweets to refreshing summer drinks – all in one friendly, scannable guide. Grab a cup of chai and get ready to bookmark your new favorites!

Easy Weeknight Indian Meals (Quick & Delicious)

Easy, wholesome dishes like Semiya Upma (vermicelli pilaf with veggies) make busy mornings and weeknights a breeze. Indian cuisine might seem complex, but even chefs emphasize that many recipes are “a cinch once your pantry is stocked,” featuring fast weeknight curries and more. Here are a few quick Indian recipes perfect for hectic days – minimal prep, maximum flavor, and guaranteed to please the whole family.

  • Masala Poha – Spiced Flattened Rice: A 15-minute Maharashtrian breakfast staple that doubles as a light dinner. Fluffy beaten rice tempered with mustard seeds, curry leaves, peanuts, and a squeeze of lemon. It’s tangy, crunchy, and comforting – basically a warm hug in a bowl. 
  • Vegetable Cheela – 10-Minute Besan Pancake: A quick chickpea flour crepe loaded with grated veggies and herbs. This protein-packed pancake is an absolute lifesaver on busy mornings. Think of it as the Indian answer to omelettes – high-fiber, savory, and ready before your coffee is done. 
  • Dal Tadka – Simple Home-Style Lentils: No Indian dinner list is complete without a hearty dal! This version is a weekday hero – red and yellow lentils cooked soft and tempered with ghee, cumin, garlic, and chilies. It comes together in under 30 minutes and pairs with rice or roti for a soul-satisfying supper. 
  • Sprouts Salad – Clean, Crunchy & Full of Life: For something light but filling, try this refreshing salad of mixed sprouts. Tossed with cucumbers, tomatoes, chaat masala and lemon, it’s a nutrition powerhouse that doesn’t skimp on taste. Perfect as a quick lunch or an evening snack to keep you energized. 

(P.S. Want more ideas? Don’t miss Banana Walnut Smoothie – A Hug in a Glass for a healthy breakfast drink, or the White Cheese Pasta on our blog for an easy Indo-Italian dinner twist!)

Regional Indian Delights from Across the Country

Regional classics like Rajasthani Dal Bati (pictured) are making a comeback as foodies explore India’s diverse culinary heritage. Top chefs note that Indian cuisine is embracing more regional diversity, moving beyond just the usual Punjabi dishes. From the eastern coast to the Himalayan hills, home cooks are rediscovering age-old recipes that tell a story of place and tradition. Here are a few regional gems featured on The Pinch of Masala – each offering a delicious taste of a different Indian state:

  • Potala Aloo Kasa (Odia Curry): A slow-roasted Odisha specialty featuring pointed gourd (potala) and potatoes in a thick, spiced gravy. The masalas are cooked until they cling to the veggies, creating a bold and intensely satisfying dish. One bite of this curry with hot rice, and you’ll see why “kasa” means a curry that tastes like home. 
  • Dal Bati (Rajasthani Feast): This iconic Rajasthani thali star consists of rustic baked wheat dumplings (bati) served with spiced mixed lentils (panchmel dal) and plenty of ghee. It’s traditionally made for festivals and family gatherings, but you don’t need a special occasion to enjoy its smoky, rich flavors. Recreate the royal experience in your own kitchen – don’t forget the garlic chutney and churma on the side! 
  • Madra (Himachali Yogurt Curry): Hailing from the hills of Himachal Pradesh, Madra is a creamy yogurt-based curry typically made with chickpeas or kidney beans. It’s a no-onion, no-garlic satvik recipe that’s gently spiced with whole masalas and lots of ghee. This pahadi delicacy, often served at local festivals and temple feasts, proves that simple ingredients can create deeply soulful flavors. 
  • Chingri Malai Curry (Bengali Prawn Curry): A luxurious Eastern-India favorite featuring succulent prawns simmered in a silky coconut milk gravy. Delicately spiced with turmeric, garam masala, and a hint of mustard, this dish is festive enough for guests yet easy enough for a weeknight. Serve it with steamed rice for a taste of Bengal’s famed seafood cuisine. 

(Craving more regional flavors? Check out our Badi Chura (Odia spicy crumble) or Sarson Ka Saag (Punjabi greens) on the blog – India’s diversity on a plate!)

Festive Sweets & Desserts to Satisfy Your Sweet Tooth

Golden Gulab Jamuns soaking in syrup – a timeless Indian dessert beloved at weddings and Diwali alike. Indian celebrations are synonymous with mithai (sweets), and even Google’s top search lists prove how much we adore our traditional treats. From north to south, every region has its signature dessert, often tied to festivals and family rituals. Here are a few festive sweets you can easily make at home to bring a touch of sweetness to any occasion:

  • Gulab Jamun – Soft & Syrupy Delight: Perhaps the most iconic Indian sweet, Gulab Jamuns are fried milk-based dumplings soaked in rose-scented sugar syrup. They’re pillowy soft, rich with notes of cardamom and saffron, and absolutely melt in your mouth. Whether it’s a birthday, Diwali, or just dessert after dinner, this treat never fails to impress.
  • Rice Kheer – Creamy Traditional Pudding: A classic rice and milk pudding slow-cooked with sugar, nuts, and spices. Kheer is simple yet luxurious – often made during festivals like Eid, Durga Puja or as prasad in temples. Each spoonful, fragrant with cardamom and garnished with almonds, tastes like nostalgia. Serve it warm or chilled; it’s the sweetest comfort in a bowl.
  • Poda Pitha – Odia Festival Cake: This unique delicacy from Odisha is a smoky, caramelized rice cake traditionally made during Raja Parba (the Odia swing festival). The batter of rice flour, jaggery, coconut, and spices is wrapped in banana leaves and slow-roasted, resulting in a rustic cake with a charred crust and soft center. Poda Pitha carries the aroma of village kitchens and bonfire cooking – a must-try if you love exploring regional sweets.
  • Besan Ladoo – Ghee & Gram Flour Fudge: These melt-in-the-mouth sweet balls made of roasted chickpea flour, ghee, and sugar are an absolute Diwali classic. Just a few ingredients transform into a decadent fudge with a nutty aroma. Our recipe adds a hint of cardamom and crushed nuts for extra richness. Make a batch for the festive season (and be prepared for them to disappear fast!).

(Sweet tooth still craving? Don’t miss the Chenna Jhili (syrup-soaked cottage cheese donuts from Odisha) or Sooji Halwa (semolina pudding) recipes on the blog for more dessert inspiration.)

Refreshing Summer Coolers & Drinks

When the summer sun blazes, cool off with desi drinks like Aam Panna – a raw mango and mint cooler that’s tangy, sweet, and utterly refreshing. Staying hydrated and cool is key during Indian summers, and traditional beverages are here to help. From probiotic masala chaas (spiced buttermilk) to zesty nimbu paani (lemonade), there’s no shortage of delicious options. Here are a few summer drinks you must try this season – they’re easy to whip up and perfect for beating the heat:

  • Aam Panna – Tangy Raw Mango Cooler: A quintessential summer drink from Maharashtra, made by blending boiled raw mango pulp with mint, roasted cumin, black salt, and jaggery. This vibrant green cooler is famed for preventing heat stroke and dehydration. Every sip is a tantalizing mix of sweet, sour, and spicy that will transport you to childhood summers.
  • Mango Lassi – Creamy Yogurt Shake: Part dessert, part drink – mango lassi is a globally loved Indian cooler. Ripe mangoes are pureed with chilled yogurt, a touch of sugar, and a pinch of cardamom to create a thick, frothy shake. It’s kid-friendly and makes a great breakfast-on-the-go or an afternoon pick-me-up. One glass of this sunshine-yellow treat and you’ll feel refreshed instantly.
  • Watermelon Mint Juice – Instant Thirst-Quencher: Nothing beats fresh watermelon on a hot day, except perhaps blending it into juice! This simple cooler combines juicy watermelon chunks with fresh mint and a squeeze of lime. It’s light, naturally sweet, and takes literally 5 minutes to prepare. Pour it over ice and enjoy a sip of summer in a glass.
  • Masala Chaas – Spiced Buttermilk: A savory cooler made with diluted yogurt, cumin, ginger, green chilies, and coriander. Masala chaas is India’s go-to summer beverage for good reason – it’s hydrating, aids digestion, and the hint of black salt with herbs truly slays the heat. Serve it chilled (in a clay matka if you have one for authenticity!), and feel your body cool down from the inside out.

(Also try our Lemon Ginger Shikanji recipe – a twist on classic lemonade with ginger and cumin. It’s the ultimate cooling drink after a spicy meal!)

Conclusion – Join the Conversation!

From busy-day dinners to celebratory sweets to grandma’s summer coolers, these 12 recipes showcase the rich tapestry of Indian cooking. They’re designed to be approachable, engaging, and absolutely delicious – the kind of dishes that will earn you happy smiles at the dinner table. We hope this roundup inspires you to don your apron and try something new this week. 🎉

Did you find a recipe that speaks to you? Give it a go and let us know how it turned out! Drop a comment below with your kitchen adventures or any questions – Puspa (the heart and hands behind The Pinch of Masala) would love to hear from you. If you enjoyed this post, don’t forget to share it with fellow foodies and subscribe to our newsletter for more yummy updates. Happy cooking, and enjoy the delicious journey across India’s culinary landscape! 🍲✨

Lunch & Dinner

Homestyle Dal Makhani – A Nostalgic North Indian Comfort Food Recipe

Puspa

Introduction

Every Sunday evening, I can still smell my grandmother’s kitchen filled with the rich aroma of butter, garlic, and spices. A big pot of Dal Makhani would be simmering on the stove, its creamy steam promising a hearty, comforting meal.  We kids knew it was ready when the bubbling pot slurped gently and she ladled the velvety lentils into bowls.  Sitting around the table, passing naan and rice, every bite felt like a warm hug – this slow-cooked black lentil curry was truly food for the soul.

Dal Makhani is renowned in Punjabi cuisine as “a rich, creamy and popular Punjabi dish made with slow-cooked black lentils (urad dal) and kidney beans (rajma), simmered with butter, cream and aromatic spices”.  Its very name hints at indulgence – makhani means butter – and indeed “both cream and butter contribute to the richness” of this curry.  The result is a luscious, buttery stew that is, as one recipe puts it, almost “bound to be decadent” with its generous dairy and spices.  In many North Indian homes, Dal Makhani is considered a “labour of love,” because it’s traditionally left to cook for hours on a gentle flame or over coals until the lentils almost melt into gravy.  Legend even credits Delhi’s famous Moti Mahal restaurant for inventing this dish (attributed to Kundan Lal Gujral), but any Punjabi grandmother will tell you the home-cooked version—simply seasoned and slowly simmered—is the true classic.  After the long simmer, butter and fresh cream are stirred in to give it that signature thick, creamy finish.

In our family, Dal Makhani always meant we gathered together.  We’d serve it piping hot, with plenty of warm, buttered naan or fragrant cumin-spiced rice.  The first taste of that creamy dal, draped over a fluffy piece of naan, brings back all those memories of home, warmth, and togetherness.

Ingredients

Whole black urad dal (kali dal): 1 cup (soaked overnight)

Red kidney beans (rajma): ¼ cup (soaked overnight)

Water: about 3 cups (for cooking the lentils)

Ghee or butter: 2–3 tablespoons (plus more for finishing)

Cumin seeds: 1 teaspoon

Whole spices: 2–3 cloves, 2 green cardamoms, 1 black cardamom, 1-inch cinnamon stick, 1 bay leaf (tej patta)

Onion: 1 medium, finely chopped

Green chilies: 1–2, slit (adjust to taste)

Ginger-garlic paste: 1 tablespoon (or freshly grated ginger + garlic)

Tomatoes: 2–3 medium, pureed (or 1 cup tomato puree)

Red chili powder: 1 teaspoon (Kashmiri chili for color, or paprika)

Nutmeg: a pinch, freshly grated (optional, for warmth)

Salt: to taste

Water or stock: 1 cup (to adjust consistency if needed)

Heavy cream: ½ cup (or fresh cream/yogurt, for richness)

Kasuri methi (dried fenugreek leaves): ½ teaspoon, crushed (optional)

Fresh cilantro (coriander): chopped, for garnish

Optional (smoky “dhungar”): 1 small piece charcoal (heated red-hot) and 1 tsp ghee


Method

1. Soak the lentils and beans. In a large bowl, cover the urad dal and rajma with plenty of water. Let them soak for 8–10 hours or overnight. Drain and rinse well before cooking.


2. Cook the dal and rajma. Transfer the drained lentils and beans to a pressure cooker. Add about 3 cups of fresh water and a pinch of salt. Cover and cook on high heat until the cooker whistles about 18–20 times (roughly 30–40 minutes). Then turn off the heat and allow the pressure to release naturally. The lentils should be very soft, almost falling apart – “melt in the mouth” tender.


3. Prepare the spice base (tadka). While the lentils cook, heat 2 tablespoons ghee or butter in a heavy-bottomed pot or deep pan over medium heat. Add the cumin seeds, cloves, green cardamoms, black cardamom, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.


4. Sauté onions and aromatics. Add the chopped onion and green chilies to the pot. Cook until the onion is translucent and just beginning to brown. Stir in the ginger-garlic paste and continue cooking for another minute, until the raw smell goes away.


5. Add tomatoes and spices. Pour in the tomato puree and a splash of water. Season with the red chili powder, a pinch of nutmeg, and salt. Cook the mixture, stirring often, until it thickens and the oil begins to separate from the masala.


6. Combine lentils and simmer. Stir the cooked dal and rajma (with its cooking liquid) into the pot. Add extra water or stock if needed to reach your desired consistency. Bring everything to a gentle boil, then reduce the heat to low. Slow simmer uncovered for 20–30 minutes, stirring occasionally. (As one chef notes, *“the more you slow cook it, the better it tastes.”*) This slow cooking helps the dal become creamy and develop a rich flavor.


7. Finish with dairy. Mash a few lentils against the side of the pot to naturally thicken the sauce. Stir in the heavy cream and mix well. Add a knob of butter or a splash of more ghee. Sprinkle in the crushed kasuri methi for a fragrant boost and adjust salt or spices to taste.


8. Optional smoke (dhungar). For the classic smoky aroma, light a piece of charcoal over an open flame until it glows. Carefully place it in a small metal cup or foil in the center of the pot, pour 1 teaspoon ghee over the hot coal, and immediately cover the pot for 2–3 minutes. The resulting smoke will infuse the dal with that restaurant-style smokiness. (Only do this if you’re comfortable with it and watch safety closely.)


9. Garnish and serve. Remove the whole spices if desired. Garnish the Dal Makhani with chopped cilantro and a drizzle of cream. Serve it hot as the star of a family dinner.



Suggested Accompaniments

Soft, buttery naan or garlic naan: Perfect for scooping up every last bit of dal.

Jeera (cumin) rice: Fragrant basmati rice tempered with cumin seeds complements the rich dal.

Roti or paratha: Warm flatbreads are also wonderful if you prefer.

Fresh salad or raita: A simple kachumber salad (chopped cucumber, tomato, onion with lemon) or cool yogurt raita balances the richness.

Pickles and lemon: Mango pickle, mixed achar or lemon wedges add a tangy punch.

Papadums (papads): Crispy lentil crackers make a nice crunchy side.

Breakfast

South Indian Vegetable Uthappam – A Homestyle Breakfast Story & Recipe

Puspa

Introduction – A South Indian Morning Memory

As a child in a South Indian household, I often woke up to the sizzling sound of batter being poured onto a hot iron tawa (griddle). The kitchen air would fill with the warm, tangy aroma of fermented dosa batter cooking on the stove – a sure sign that a delicious breakfast was underway. On special mornings, my mother wouldn’t make the usual thin dosas; instead, she prepared uthappam – small, thick pancakes generously topped with a rainbow of chopped vegetables. She would ladle out regular dosa batter (often the leftover batter from the previous day, slightly more fermented and sour) onto the pan, and immediately sprinkle a medley of onions, tomatoes, carrots, and capsicum over it. Each uthappam sizzled as its edges turned golden-brown and crispy, while the center stayed soft and fluffy, studded with the sweet bite of onions and the tang of tomatoes.

In our home, vegetable uthappam wasn’t just food; it was a morning ritual. We often made uthappams when there was extra batter from the prior day’s dosas – nothing went to waste. In fact, the very tradition of uthappam is rooted in using slightly sour leftover dosa or idli batter. The extra fermentation gives the uthappam a delightful light tang, which pairs perfectly with the savory toppings. My mother would mix the chopped veggies with a pinch of salt and sometimes a few curry leaves, then press them gently into the batter. The result? A vibrant mosaic of veggies on each pancake, cooking into the batter and filling the house with an irresistible smell.

Mornings in South India often revolve around simple pleasures like this. Picture a cozy kitchen at dawn: the soft sunlight slanting in, a radio playing a Tamil song or the news in the background, and the hiss of the skillet as breakfast is made. In many Tamil families, the day begins with steaming idlis or dosas, or the thicker uttapams, usually served with piping-hot sambar and freshly ground coconut chutney on the side. My family would sit around the table as my mother served the uthappams on fresh banana leaves placed over stainless steel plates. There’s something special about food on a banana leaf – it imparts a subtle aroma and makes the meal feel festive. We’d scoop up pieces of the hot uthappam, dip them in creamy coconut chutney and spicy sambar, and savor each bite. Those mornings are a cherished memory – the comfort of home, the flavors of a traditional South Indian breakfast, and the knowledge that a simple dish can bring everyone together.

A hot, fluffy vegetable uthappam served on a banana leaf-lined steel plate, accompanied by coconut chutney and sambar. This traditional presentation adds to the authenticity of the South Indian breakfast experience.

In this post, I’ll show you how to make this Traditional Vegetable Uthappam step-by-step. Even if you’re using store-bought dosa batter or batter from your fridge, you can easily turn it into a hearty, wholesome breakfast. Let’s dive into the recipe, so you can recreate those homestyle South Indian morning vibes in your own kitchen!

Ingredients

For this Vegetable Uthappam recipe, you’ll need the following:

Dosa Batter – about 2 cups (fermented rice-and-lentil batter, the same used for idli/dosa; homemade or store-bought). If the batter is refrigerated, allow it to come to room temperature. A slightly sour, well-fermented batter works best for uthappam.

Onion – 1 medium, finely chopped

Tomato – 1 small, deseeded and finely chopped (removing seeds prevents the uthappam from getting too soggy)

Carrot – 1 small, peeled and grated (or very finely chopped)

Capsicum (Green Bell Pepper) – 1/2 medium, finely chopped

Green Chilies – 1–2, finely chopped (optional, for a spicy kick)

Ginger – 1 inch, finely minced (optional, adds zesty flavor)

Curry Leaves – 5–6 leaves, finely chopped (optional, for authentic aroma)

Fresh Coriander (Cilantro) – 2 tablespoons, chopped

Salt – to taste (a pinch to season the vegetable topping; remember the batter usually already has salt)

Oil or Ghee – as needed for cooking (about 1 teaspoon per uthappam)


Yield: This amount of batter and toppings makes about 4–5 medium uthappams (5-6 inches in diameter), enough to serve 2–3 people.

Instructions – How to Make Vegetable Uthappam

Follow these step-by-step instructions to prepare your South Indian Vegetable Uthappams:

1. Prep the Vegetables: In a mixing bowl, combine the chopped onion, tomato, carrot, capsicum, green chilies (if using), ginger, curry leaves, and fresh coriander. Add a pinch of salt and toss everything together. Mixing the veggies with salt helps bring out their flavor and ensures even distribution of seasoning on the uthappam.


2. Prepare the Batter: If your dosa batter is very thick (often the case with refrigerated or homemade batter), you can stir in a few tablespoons of water to loosen it slightly. The batter should be of pourable consistency but thicker than regular dosa batter – more like pancake batter. If the batter is too thin, the uthappam will spread out too much and won’t be fluffy. Stir the batter gently without knocking out all the air from fermentation.


3. Heat the Griddle: Place a flat dosa tawa or non-stick griddle on medium heat. Once hot, drizzle a few drops of oil or ghee and spread it using a paper towel or sliced onion (this greases the pan lightly and also seasons it).


4. Pour the Batter: Pour a ladleful of dosa batter onto the center of the tawa. Do not spread it as thin as a dosa. Instead, use the bottom of the ladle to gently swirl the batter in a small circle – aim for a thick pancake about 5–6 inches wide and roughly 1/4 inch thick. Uthappam is meant to be thicker and fluffier than a normal dosa.


5. Add the Toppings: Working quickly (so the batter doesn’t cook before the toppings stick), take a handful of the mixed vegetables and sprinkle it evenly over the top of the batter. You want a generous layer of onions, tomatoes, carrots, and capsicum covering the surface. Lightly press the veggies into the batter with a spatula or the back of the ladle. This helps the toppings adhere and cook into the uthappam.


6. Drizzle Oil and Cook: Drizzle about 1 teaspoon of oil or ghee around the edges of the uthappam and a few drops on top. The oil will seep under the uthappam and crisp up the edges. Let the uthappam cook on medium heat. You’ll notice the bottom turning golden-brown and the top of the batter starting to set. At this stage, you can also cover the pan with a lid for a minute to help the top cook faster (especially if your uthappam is on the thicker side).


7. Check for Doneness & Flip: After about 2–3 minutes, check the underside of the uthappam by gently lifting the edge with a spatula. It should be golden-brown and crisp. The top will still have some uncooked batter but will have started to firm up, and the exposed veggies will be partially cooked. Now, carefully slide the spatula under the uthappam and flip it over in one swift motion. (Tip: Use a broad spatula for easier flipping since uthappams are heavier than dosas due to the toppings.)


8. Cook the Other Side: Cook the uthappam for another 1–2 minutes on the second side. This allows the vegetables to slightly char and caramelize, enhancing their flavor, and ensures that the batter is fully cooked through. The onions and carrots may get golden edges, which is great for taste. Press down gently with the spatula to ensure even contact with the pan.


9. Remove and Serve: Once both sides are cooked (you can peek to see that the second side has some golden spots and the veggies look cooked), transfer the vegetable uthappam to a serving plate. If using a banana leaf on the plate, you can place it on that for an authentic touch. Repeat the process for the remaining batter and toppings, making uthappams one by one. Remember to stir the batter gently each time and add a few drops of oil to the tawa as needed.


10. Serve Hot: Uthappam is best enjoyed hot off the griddle. Serve immediately for the best texture – the edges are crisp when hot, and the center is perfectly moist and fluffy.



Enjoy the process! The sight of the vegetables cooking into the batter and the aroma that fills your kitchen is all part of the uthappam experience.

Serving Suggestions

Vegetable uthappam is typically served with a variety of flavorful South Indian condiments. Here are some classic serving suggestions:

Coconut Chutney: The quintessential side for uthappam. This cool, creamy chutney made from fresh coconut, roasted gram dal, green chilies, and tempered spices is a perfect dip. The mild sweetness of coconut chutney complements the spiced uthappam beautifully. Every bite of uthappam with a dollop of coconut chutney is pure bliss!

Sambar: A hot bowl of sambar (South Indian lentil and vegetable stew) is an excellent accompaniment. Dunk pieces of uthappam in the tangy, mildly spicy sambar. The lentils and veggies in the sambar add extra protein and nutrition to your breakfast.

Tomato or Onion Chutney: Apart from coconut chutney, you can serve tomato chutney (a tangy red chutney made from tomatoes and spices) or onion chutney for variety. These add a spicy kick and depth of flavor for those who like it hotter.

Idli Podi (Gunpowder) with Ghee: For a dry accompaniment, idli milagai podi (a spiced lentil powder often nicknamed “gunpowder”) is fantastic. Sprinkle some of this podi on the uthappam and drizzle with a little melted ghee or sesame oil. It gives a punch of flavor and crunch from the lentils.

Beverage: To complete the authentic experience, serve the meal with a cup of South Indian filter coffee or masala chai. The rich coffee, typically served in a steel tumbler and dabarah (cup), is the perfect finish to a satisfying breakfast.


Uthappam is quite filling on its own, so even just chutney and sambar make a wholesome meal. It’s traditionally eaten for breakfast, but you can enjoy it for lunch or dinner as well.

Tips and Variations

Batter Tips: For best results, use a well-fermented idli/dosa batter. If the batter is too fresh (not sour at all), the uthappam might taste bland. A slight sourness in the batter really enhances the flavor. Using batter that’s a day old (stored in the refrigerator) often works great as it tends to be a bit more tangy and thick. Always stir the batter gently. If it has become too thick after refrigeration, add a little water to achieve a thick but pourable consistency.

Even Cooking: Uthappam is thicker than a dosa, so cook it on medium or medium-low heat to ensure it cooks through without burning. If you keep the heat too high, the bottom might brown too fast while the inside remains uncooked. Using a lid to cover the pan for a minute can help cook the uthappam evenly by trapping steam.

No Flip vs. Flip: Some traditional cooks don’t flip the uthappam – they let it cook covered on one side until the top is steamed through. This yields an extra soft top. However, flipping helps to slightly caramelize the veggies on top and gives a bit of charred flavor. Try both methods to see which you prefer.

Topping Variations: The toppings used here (onion, tomato, carrot, capsicum, green chili, etc.) are classic and widely loved. You can get creative with others: thin slices of fresh coconut, grated beetroot for a burst of color, chopped spinach, or even little pieces of paneer (Indian cottage cheese) can be used. There’s also a popular cheese uthappam – sprinkle some grated cheese on top for kids or cheese lovers, once the uthappam is almost cooked (so the cheese melts over the veggies).

Mini Uthappams: You can make mini uthappams by pouring small pancake-sized batter portions (like 3–4 inch rounds). These are fun for kids or for serving as appetizers. They’re easier to flip and cook, too.

Leftover Uthappam: If you somehow have leftover uthappams (a rare occurrence because they usually get gobbled up!), you can reheat them on a pan or in a microwave. But note that they taste best when fresh, as reheating might make them a bit chewy.


Conclusion

There’s something heartwarming about starting your day with a traditional dish like Vegetable Uthappam. It brings together the comfort of home cooking and the rich culinary heritage of South India on your plate. With its fluffy interior, crispy edges, and flavorful veggie topping, each bite is a delightful mix of textures and tastes. Plus, it’s a great way to use up dosa batter and sneak in a variety of veggies in one go.

I hope this story-driven recipe inspires you to try making uthappam in your kitchen. Whether you have South Indian roots or you’re exploring this cuisine for the first time, the process of cooking and sharing an uthappam breakfast is truly special. So gather your ingredients, heat up that griddle, and fill your home with the enticing aroma of uthappam. Happy cooking and happy eating! May your mornings be as warm and colorful as this beautiful dish. 😊

Lunch & Dinner

Fusion Lemon Rice With Garlic and Green Peas

Puspa

I grew up eating lemon rice on sunny days and packed lunches. The tangy lemon and warm spices always feel like comfort food – it’s the dish that takes me right back to childhood. I remember summer picnics and train trips where this zesty rice was a staple, somehow staying fresh all afternoon thanks to the turmeric. Now I’ve given the classic a fun twist with golden roasted garlic and sweet green peas, making it even more irresistible. Just serving it up seems to lift everyone’s mood with its bright aroma and color.

Ingredients

2 cups basmati rice (or any long-grain rice)

2 tbsp oil (coconut oil or vegetable oil)

1 tsp mustard seeds

1 tbsp chana dal (split chickpeas; optional for crunch)

1 tbsp urad dal (split black lentils; optional)

A pinch of turmeric powder (for color and preservative benefits)

4–5 cloves garlic, thinly sliced

1 cup green peas (fresh or frozen)

10–12 curry leaves

1–2 green chilies, slit (optional for heat)

½ tsp asafoetida (hing; optional)

3–4 tbsp lemon juice (freshly squeezed; adjust to taste)

Salt, to taste

2 tbsp roasted peanuts or cashews (optional garnish)

Fresh cilantro leaves, chopped (optional garnish)


Preparation

1. Cook the rice: Rinse the rice under cold water until it runs clear. In a pot, combine the rice with 4 cups water (a 2:1 water-to-rice ratio), ½ tsp salt, and ½ tsp turmeric (for the sunny color and gentle preservative effect). Bring to a boil, then cover and reduce heat. Simmer for about 15–20 minutes, or until the rice is tender. Turn off the heat and let it sit, covered, for a couple of minutes. Fluff the rice gently with a fork and spread it on a platter or tray to cool slightly – this extra step prevents the grains from clumping.


2. Make the tempering: In a pan, heat the oil over medium heat. When the oil shimmers, add the mustard seeds and let them pop. Add the soaked chana dal and urad dal and fry until they turn golden brown. Toss in the curry leaves and green chili, which should sizzle immediately. Add the sliced garlic and sauté for just a few seconds until it’s fragrant and lightly golden (be careful not to burn it). Stir in a pinch of asafoetida and another ¼ tsp turmeric for color, then immediately turn off the heat.


3. Add peas: Stir in the green peas and a bit of salt. Cook only until the peas are just tender (about 1–2 minutes). If you’re using roasted peanuts or cashews, add them now and mix them through.


4. Combine rice and lemon: Turn off the heat completely, then add the cooked (and cooled) rice to the pan (or pour the tempering into the rice bowl). Drizzle the lemon juice over the rice (about 2–3 tablespoons to start) and gently fold everything together so the lemony tempering coats the rice. The grains should turn a pale yellow. Taste and add more salt or lemon if needed, then sprinkle chopped cilantro on top.


5. Fluff and serve: Using a fork or spatula, gently fluff the rice so the grains stay separate. Serve the rice warm alongside your favorite sides (see below).



Tips for Flavor and Texture

Rinse thoroughly: Rinsing rice removes excess starch, which helps the grains stay separate.

Add acid early: Try adding a little lemon juice to the cooking water (about ¼ teaspoon). This trick brightens the rice’s color and helps prevent clumping.

Coat with fat: Stir a tablespoon of oil or butter into the rice before or during cooking. The fat coats the grains so they slide past each other instead of sticking together.

Cool before lemon: Let the rice cool for a few minutes after cooking. Avoid squeezing lemon juice into very hot rice or tempering, as heat can mute the lemon’s bright flavor and diminish some nutrients.

Fluff gently: Once mixed, fluff the lemon rice carefully with a fork. This keeps the texture light and airy.

Season to taste: Start with 2–3 tablespoons of lemon juice for 2 cups of rice and adjust from there. Always taste and tweak salt and lemon at the end to match your preference.


Serving Suggestions

Yogurt or Raita: A spoonful of plain yogurt or cooling cucumber raita complements the tanginess.

Pickles & Chutneys: Tangy pickles (mango, lime) or chutneys (tomato, mint) add extra zing.

Crispy Sides: Serve with crunchy papadams, roasted peanuts, or simple fried snacks (like masala vadas).

Warm Accompaniments: This rice pairs beautifully with a lentil dal or vegetable curry. It also stands alone as a satisfying one-pot meal.


Why I Love It

I love this dish because it’s pure comfort and nostalgia. The bright yellow rice with pops of green peas always feels like a hug in a bowl. As a kid, Mom would pack it on trips—those citrusy notes and turmeric meant it stayed fresh for hours. Now, when I cook this fusion version with extra garlic and peanuts, the whole house smells like sunshine. Every bite brings a smile: it’s flavorful, wholesome, and brimming with happy memories.

Lunch & Dinner

Rajma Chawal – My Ultimate Comfort Food in a Bowl

Puspa

🍛 Intro / Story Section:

Ask any North Indian about comfort food, and chances are they’ll say Rajma Chawal. For me, it’s more than a meal — it’s a feeling. Warm Sunday afternoons, the sound of the pressure cooker, and that unmistakable aroma of slow-simmered kidney beans in a tomato-onion gravy.

It’s a dish that brings everyone to the table — no frills, just love and flavor in every bite. Whether you’re missing home or just want a satisfying meal, Rajma Chawal never disappoints.




🌾 Rajma Chawal Recipe

Serves: 3–4
Prep Time: 10 mins (plus soaking time)
Cook Time: 45 mins




🛒 Ingredients

For Rajma:

1 cup rajma (kidney beans), soaked overnight

2 tbsp oil or ghee

1 bay leaf

1 inch cinnamon stick

1 onion, finely chopped

1 tsp ginger-garlic paste

2 tomatoes, pureed

1–2 green chilies, slit

1 tsp red chili powder

½ tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

Salt to taste

Fresh coriander for garnish


For Chawal:

1½ cups basmati rice

Water for cooking

Salt to taste





👩‍🍳 Instructions

1. Cook Rajma:
Pressure cook soaked rajma with salt and 3 cups water for 5–6 whistles or until soft. Set aside.


2. Make the Masala:
Heat oil, add bay leaf, cinnamon. Sauté onions till golden. Add ginger-garlic paste and cook till raw smell goes.


3. Add Tomatoes & Spices:
Add pureed tomatoes, chilies, and all dry spices. Cook till oil separates.


4. Combine & Simmer:
Add cooked rajma with water. Let it simmer for 15–20 mins on low flame. Adjust thickness.


5. Cook Rice:
Wash and boil rice with salt till fluffy. Drain and set aside.


6. Serve:
Serve hot rajma over steamed rice, topped with fresh coriander. Add onions or curd on the side if you like.






💡 Tips:

Don’t skip the simmering — that’s where flavor builds.

Use ghee for extra richness.

Soaking rajma overnight ensures better digestion and softness.





❤️ Closing Note:

Rajma Chawal is not just food — it’s nostalgia, simplicity, and love in a bowl. Whether you’re far from home or just craving comfort, this dish will always have your back.