indian street food

Paneer Manchurian is a spicy, and delightful Indo-Chinese dish which is considered to be one of the   most delicious Indo-Chinese recipes.

Paneer Manchurian

For Paneer Manchurian

paneer

all-purpose flour (maida)

cornstarch

soy sauce

ginger garlic paste

red chili powder

water

For sauce

ginger, chopped

Garlic 2 tablespoons, chopped

green chili, chopped

spring onions, sliced (white + greens)

onion, diced & petals released

medium-sized bell pepper/capsicum, diced (you can use any color)

black pepper powder

chili sauce

tomato ketchup

Salt -

For serving

sesame seeds

spring onion greens, sliced

NOTE: Some ingredients can be replaced

Place the paneer onto the cutting board, cut the paneer (Indian cottage cheese) into cubes, and keep them aside. Add maida (all-purpose) flour, cornstarch, ginger-garlic paste, and soy sauce to a bowl. TIP: Also, add salt if you like. The soy sauce I am using is very salty, so I didn't have to add salt. 

Add paneer cubes and mix well to coat. Also, add 3-4 tablespoons of water to make a semi-thick batter of flour mixture so that paneer cubes are coated well in the flour mixture. Tip: The batter should neither be too thick nor too thin to get a crisp outer layer. Keep the paneer cubes aside for 30 minutes to marinate. 

NOTE: Watch the recipe video to learn how to perform these cooking steps.

Marinate paneer

Heat oil in a wide pan or kadai. Add the marinated, batter-coated paneer cubes to the pan and deep fry them over medium heat until they are lightly golden. Drain and transfer them to a kitchen-tissue-lined plate to remove excess oil. Keep them aside.

Fry Paneer

Add cornstarch and 2-3 tablespoons water to a small bowl. Mix well until combined. Corn starch slurry is ready. Set it aside till use.

Make cornflour slurry

Heat 2 tablespoons oil in a wide non-stick pan on medium heat. Once hot, add chopped ginger, chopped garlic, chopped green chili and sauté for 1 minute or until the ginger-garlic slightly changes color. Next, add 2 tablespoons of spring onions and sauté 30-40 seconds. After that, add onion petals, and bell pepper. Mix well and sauté for 2-3 minutes or till the onions are slightly fragrant. 

Add soy sauce, chili sauce, black pepper, and vinegar, mix and cook for 30 seconds. Add tomato ketchup and mix again. Tip: you can adjust the quantity of chili sauce and tomato ketchup to get the desired flavor. Add 1/4 cup spring onion greens and cook for a minute. 

Turn the heat to low. Mix the cornstarch slurry, and add it to the pan. Mix well and cook till the sauce thickens. TIP: To make paneer Manchurian gravy add 1 cup of more water or vegetable stock. At this point, taste and add salt to taste, if needed. Add the fried paneer cubes and toss well to combine. Cook for 1 minute on high heat. Paneer Manchurian is ready.

Make sauce 

Transfer Paneer Manchurian to a bowl. Garnish it with spring onions and toasted sesame seeds. Serve immediately.

Serving

ENJOY THIS RECIPE.

ENJOY THIS RECIPE

Tawa Pulao is a popular street food from Mumbai where rice is cooked with vegetables, spices and butter. It&#39;s spicy, tangy and packed with flavors. Best enjoyed with a side of cooling yogurt.

Tawa Pulao

dry Kashmiri red chilies (do not replace with regular red chilies)

garlic cloves

basmati rice

butter (I use and recommend Amul salted butter)

oil oil

cumin seeds

onion

green pepper (thinly sliced)

cabbage (sliced)

tomato (quartered)

green peas (frozen, which were boiled

potato

turmeric

pav bhaji masala (add 1 teaspoon extra if needed and to taste)

salt (or

kasuri methi (dried fenugreek leaves)

cilantro

lemon (juice of)

We start by making the chili-garlic paste first. Take a bowl and add whole dried Kashmiri red chilies to it and then pour hot boiling water over it. Let it soak for around 30 minutes while you can work on the rice and prep the veggies.

Meanwhile, rinse the basmati rice in a bowl until water turns clear and then soak it in 3 cups of water for around 15 to 20 minutes. Then drain the water in which the rice was soaked using a strainer. Bring a pot of water to boil on medium-high heat. Add few drops of oil to it. Once it comes to a boil, add the soaked and drained rice to it.

Cook the rice until it&#39;s cooked but remember to not overcook it. This took around 10 minutes with sella basmati rice but can take less or more amount of time depending on the quality of rice being used. Just remember to not overcook the rice, you don&#39;t mushy rice for this recipe.

Once the rice is cooked, drain it using a strainer. Let it cool for few minutes and then fluff using a fork. Let the rice cool down before you use it in the pulao. Your rice is now done. Now let&#39;s make the chili-garlic paste.

Now, drain the water in which the chilies were soaking. The chilies will be soft by now, cut them open and remove the seeds. Then add the de-seeded chilies to a blender along with 5 to 6 large garlic cloves and some water (probably around 2-3 tablespoons). Pulse everything until you have a thick chili-garlic paste. Set this aside.

Now, take your pan or a large tawa if you have one and start making the pulao. Add 2 tablespoons butter to it along with 1 tablespoon oil. Let the butter melt and then add cumin seeds to it. Once the seeds sizzle, then add the sliced onions to it.

Set heat to medium-high, and cook the onions for 2 minutes until they are translucent. Then add the ginger-garlic paste and cook for 1 minute.

Then add the prepared chili-garlic paste. You can add the entire paste if you like (it will make the pulao very spicy) but I added 1 tablespoon + 1 teaspoon of it only. Cook the paste for 1 minute.

Now, add all the vegetables- sliced green pepper, sliced cabbage, tomatoes, boiled green peas and boiled and cubed potatoes. Stir and cook the veggies for 2 minutes on medium-high heat.

Then add the turmeric, pav bhaji masala and salt to taste. You can add more pav bhaji masala as needed. At this point, add a little water, around 2 tablespoons so that the spices don&#39;t burn and cook them along with the vegetables for around 1 to 2 minutes.

Now add the prepared rice (this will be around 3 cups of cooked rice) and mix the rice with the vegetables and spices until it is all nicely combined.

Garnish with crushed kasuri methi and chopped cilantro. Squeeze in some fresh lemon juice and serve tawa pulao with a cooling raita. You can also add some butter on top before serving, will add more flavor to the pulao!

Spicy, tangy air fried potatoes are tossed with spices, fresh lime juice in this Delhi style Aloo Chaat. Makes the perfect snack or appetizer, toss with chutney for extra flavor!

Aloo Chaat (Delhi Style)

ginger (julienned)

lime juice

salt

chaat masala

potatoes

oil (I used avocado oil)

cumin powder

Kashmiri red chili powder

kala namak (black salt)

lime juice lime

green chili (chopped,

mint

cilantro chutney (optional, for garnish)

First soak some ginger juliennes for garnishing. Cut 1-inch ginger into juliennes. Add it to a bowl with 2 teaspoons lime juice, pinch of salt and chaat masala. Set aside while you make the chaat. Skip this step if you don&#39;t want to garnish with ginger juliennes.

Peel and cut russet potatoes into around 3/4 to 1-inch cubes. Soak in warm water (not boiling but warm enough) for 20 minutes. Soaking in warm/mildly hot water for 20 minutes cooks the potatoes a little. This way when you air fry them, they become super crispy when cooked for the second time. We also soak to remove excess starch so don&#39;t skip the step of soaking the potatoes.

After 15 minutes, drain the potatoes using a colander. Then transfer them to a kitchen towel and pat dry (rub with towel) until they are completely dry.Transfer the potatoes to a bowl and add oil to it. I have used avocado oil but you can use any oil of choice. Stir well until potatoes are coated with the oil. Pre-heat air fryer at 380 F degrees for 2 minutes.

Once pre-heated, add the potatoes to the air fryer in a single layer (you may spray with air fryer with a oil-spray if you like). I have a large enough air fryer so I was able to do this in a single batch, if you have a small one, you might have to do this in 2 batches because you need to place them in a single later.

Air fry at 380 F degrees for 20 to 22 minutes shaking them twice in between. The potatoes get done sooner but we cook for more time to get them really crispy. Start checking around 15 minutes mark, since every air fryer is different. You know they are done, when they have this golden brown color and you can hear the crispiness when you shake the air fryer basket.

Transfer to a large bowl and add lime juice (or lemon juice). Start with adding 2 tablespoons and add an extra tablespoon after taste testing. This is a tangy chaat so I usually add the entire 3 tablespoons.

Add the spices- cumin powder, chaat masala, Kashmiri red chili powder and kala namak. Also add the chopped green chili, mint and cilantro. Mix until everything is well combined

Transfer to serving bowls, garnish with prepared ginger juliennes and serve immediately. I used these dona (leaf bowls) to serve the chaat.

Lovely recipe, I added dried pudina powder as I didn't have any fresh mint. Thanks for exact spice measurements.

Enjoy a popular Indian festival snack. These lemony fried potatoes are seasoned with cumin and chaat masala, with green chilli, red onion and pomegranate

Aloo chaat

potatoes (Maris Piper or King Edward)

red onion, finely diced

ginger,

green chillies, deseeded and finely chopped

tsp cumin

tsp chaat masala

½ tsp Kashmiri chilli powder

tsp black peppercorns

lemon, juiced

litre sunflower oil,

coriander relish (see 'goes well with' below)

tbsp

tbsp coriander

pomegranate seeds

Peel the potatoes, cut them into 3cm chunks, and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered, until tender. Drain and tip the potatoes onto a cooling rack. Leave to cool, then chill them for 30 mins - this will dry the surface.

Mix the onion with the ginger, green chillies, cumin, chaat masala, chilli powder and black pepper. Add the lemon juice and set aside.

Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Deep-fry the potatoes in batches until golden, drain on kitchen paper, and season with salt.

Mix the warm potatoes with the onion and chilli mixture. Drizzle with date and tamarind sauce, spoon over the coriander relish, and sprinkle with coriander and pomegranate seeds. Serve straight away.

Top 4 indian street food recipes from across the web

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Paneer Manchurian

Tawa Pulao

Aloo Chaat (Delhi Style)

Aloo chaat

Top 4 indian street food recipes from across the web

The most viewed indian street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer Manchurian

Tawa Pulao

Aloo Chaat (Delhi Style)

Aloo chaat

The most viewed indian street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine