Menus y Recetas Hindues

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Hyderabadi Bagara Baingan

Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are
cooked in a rich masala curry. Hyderabadi baingan is the perfect dish to serve to guests
with a sophisticated palette because of the mixture of nutty spices.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Ingredients
US Customary - Metric
 12 small Indian Eggplant (if they are not available, use Japanese eggplant
and slice them in long 8 long pieces)
 2 Tbsp oil (to stir fry the eggplants)
For Spice Mix

 1 tsp cumin seeds (jeera)
 1/4 tsp fenugreek seeds (mathi)
 1 Tbsp coriander seeds (sabut dhania)
 10 cashews crushed (kaju)
 1 Tbsp sesame seeds (til)
 2 Tbsp coconut powder (gola)
For Gravy
 2 Tbsp oil
 1/2 tsp black mustard seeds (rai)
 1/8 tsp asafetida (hing)
 1/2 tsp turmeric (haldi)
 1 tsp red chili powder
 1 tsp sugar
 1-1/2 tsp salt
 1 Tbsp tamarind paste
 2 tomatoes (cut them in small pieces will make 1-1/2 cup puree)
 1 tsp chopped ginger
 2 Tbsp chopped cilantro for garnish
Method
1. Make a slit into eggplants, but not cutting them into half. If you are using
Japanese eggplant slice them in 8 long pieces.
2. Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating
occasionally till they are tender not mushy. Set them aside.
3. For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander
seeds, cashews, sesame seeds, coconut powder and grind them in fine powder. Set
aside.
4. Blend tomatoes and ginger together to make into fine puree. Set aside.
5. Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the
eggplants. When oil is moderately hot add the mustard seeds as they crack turn off
the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix
stir for about 2 minutes, all the spices should be roasted.
6. Add tomato puree, sugar, salt and about 1 tablespoon of tamarind paste. Stir fry the
gravy until mix become little thick and start leaving the oil from sides. Add 1/2 cup
of water and bring it boil.
7. Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat
to low and let it simmer for about 7-8 minutes stirring occasionally.
8. Eggplant should be soft and tender not mushy and coated well with the
spices. Adjust the gravy thickness to your choice. Add the cilantro stir
gently.
5 from 1 vote
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Aam Ki Launji, Sweet and Sour Mango

Chutney
Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet,
spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to
serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a
lot to your palette!
Course Side Dish
Cuisine Indian
Servings 6 people
Ingredients
US Customary - Metric
 2-1/2 cup raw cooking mango (cut into byte size pieces, I used 1 mango)
 2 Tbsp oil
 3 dry red chilies (cut into pieces)
 1/4 tsp nigella seeds (kalonji)
 1/4 tsp fenugreek seeds (methi dana)
 1 tsp fennel seed (saunf)
 2 tsp coriander powder (dhania)
 1/2 tsp red chili powder
 1 tsp salt
 3 Tbsp sugar (use as needed)
 1/4 cup water
Method
1. Heat the oil in a heavy bottom pan, over low heat. When oil is just warm
add all the ingredients except sugar, red chilies and asafetida, fennel seeds,
nigella seeds, fenugreek seeds, coriander powder, red chili, turmeric, sugar
and salt sauté for few seconds.
2. Add the mango cubes, mix well add about 1/4 cup of water mix it well cover the pan.
And let it cook on a medium heat for 7-8 minutes, while stirring occasionally.
3. After mangoes are cooked they are soft and tender add sugar and turn off the heat
and cover the pan for few minutes.
4. Once Aam Ki Launji is cooled, you can refrigerate. For up to a week.
Recipe Notes
Notes
For this recipe, raw cooking mango works the best. These mangoes are now available
year around in most Indian grocery stores. You may find that sometimes the mangoes
have already started ripening and the color is not white when you slice inside, but it will
still work. You can also use mangoes that are not ripe enough and too sour to eat for this
recipe. If you think that the mango still needs some sourness, add in mango powder.
5 from 3 votes
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Dahi Bhindi
Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce. Dahi Bhindi is simply
delicious, and easy to make. This goes well with Jeera (Cumin) Rice, or roti-paratha.
Course Main Course
Cuisine Indian
Servings 4 people
Ingredients
 40 medium size okra (bhindi) (after cutting them in half it should be about 2 cups.)
 3 Tbsp oil (canola or vegetable oil)
 1/2 tsp cumin seeds (jeera)
 1/4 tsp mustard seeds (rai)
 1 Tbsp besan (gram flour)
 2 tsp coriander powder (dhania)
 1 tsp Red Chili Powder
 1/4 tsp Turmeric Powder
 1 cup yogurt (dahi, curd)
 1 cup water (approximately)
 1/2 tsp salt
Method
1. Wash and pat dry the okra and cut both ends, and cut them in about 1 inch pieces. I
have used about 35 medium size okra after cutting, they are about 2 cups.
2. Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till
they are tender. This should take about 7-8 minutes.
3. Take them out in a bowl and use the same pan for making gravy.
4. Heat 1 tablespoon oil, over medium heat. After oil is moderately hot add the cumin
seeds, mustard seeds and asafetida as the seeds crack, turn down the heat to low.
5. Add the besan and stir fry for about 1 minute until it has light aroma, and is golden
brown in color. Besan gives the thickness to gravy.
6. Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook
until the spice mix come together, and you should be able to see the oil leaving the
sides of spice mix. This should take about 2-3 minutes.
7. Spice mix is ready add about 1/2 cup of water and salt, bring it to boil. Add okra and
let it cook for 3-4 minutes, on low heat.
8. Suggestions
You can make so many different dishes using this gravy. Instead okra use
potatoes, paneer, green peas, mix vegetables, or any vegetable you have.
Recipe Notes
Enjoy with plain white rice or any Indian flat bread, like Roti, Paratha, Puri
5 from 11 votes
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Palak - Spinach Curry
This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my
father’s favorite dish in winter time. A creamy savory dish with mild spices. Serve with Makki ki
Roti, or Naan.
Course Main Course
Cuisine Indian
Servings 4 people
Ingredients
 12 oz spinach (washed and remove the stems this should be about 8 cups of packed
spinach)
 1 Tbsp ghee (clarified butter)
 1/2 tsp fenugreek seeds (mathi seeds)
 1 Tbsp chopped ginger (adrak)
 2 Tbsp green chili (chopped, I prefer serrano chili)
 1 tsp salt
 2 Tbsp besan (gram flour)
 1/2 cup chopped tomato in small pieces
 4 cups whole milk
For Seasoning
 2 Tbsp ghee (clarified butter)
 1/2 tsp cumin seeds (jeera)
 1/2 tsp red chili powder
Method
1. In a small bowl, mix the besan with half cup of milk to make a lump free
batter and set aside.
2. Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach
should not be pasty. I prefer to use food processor.
3. Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds,
and turmeric. Stir for a few seconds.
4. Add the spinach, and milk and turn the heat to medium. Bring spinach to
boil. Lower the heat to medium low and let it cook for about 15-20 minutes,
stir occasionally, scraping the sides.
5. Add besan batter, and salt, and let it cook for about 10-15 minutes, stir
occasionally, scraping the sides.
6. Spinach curry should be thick batter consistency. Add chopped tomatoes
cook for 1-2 minutes. Turn off the heat.
Seasoning
1. In a small sauce pan heat the ghee over medium heat. Test the heat by adding one
cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add
cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons
of water this will prevent spices to burn.
2. Pour the seasoning over spinach curry.
Recipe Notes
Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha.
Print
Aloo Mattar
Aloo Mattar is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great
main dish.
Course Main Course
Cuisine Indian
Servings 3 people
Ingredients
 3 medium boiled potatoes
 3/4 cup green peas I am using frozen
 2 tbsp oil
 1 tsp cumin seeds (jeera)
 1 tsp ginger paste
 1 green chili finely chopped
 2 tbsp coriander powder (dhania)
 1 tsp fennel seed powder
 1 tsp paprika (dagi mirch)
 1 tsp salt
 1 tsp mango powder (amchoor)
 1/2 tsp garam masala
 2 medium tomatoes sliced
 2 tbsp chopped cilantro (hara dhania)
Method
1. Peel the potatoes cut them in byte size pieces.
2. In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika
with ¼ cup of water.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the
cumin seed cracks right away, the oil is ready. Add the cumin seeds, and asafetida,
after cumin seeds crack add the spice mix cook until spices start leaving the oil this
should take about one minute.
4. Next add green peas and half a cup of water and let it cook until they are tender.
5. Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will
give thickness to gravy.
6. Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let
it cook for about five minutes.
7. Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it
gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will
cook with the steam.
8. Aloo matter is ready to serve.
Recipe Notes
Serving Suggestions
Aloo matter can be served with Dal Puri, Urad Dal Kachori, Kuttu Puri and side of Salted
Mint Lassi.
Enjoy it!
Shabji Raita
Serving for 4.
Ingredients:
 1 cup yogurt
 1 cup finally chopped cucumber (kheera)
 1 medium tomato seeded and finally chopped
 1/2 yellow bell pepper finally chopped
 1 tablespoon chopped dill
 1 teaspoon salt adjust to taste
 1/2 teaspoon ground black pepper
 1/2 teaspoon roasted ground cumin seed
 Pinch of paprika
 1/2 teaspoon sugar if needed
Method:
1. Mix the yogurt well. If yogurt is thick like pudding add milk as needed to make the consistency
of a yogurt drink.
2. Add salt, chopped dill, black pepper, roasted cumin seed and paprika. Add sugar if yogurt is
sour.
3. Add chopped cucumber, tomatoes, and yellow bell pepper.
Variations:
1. Replace dill with chopped mint or cilantro.

2. Vegetables can be adjusted to taste.
Tips:
Dry roast the cumin seeds on medium heat until they are brown and you can smell the cumin
aroma. Grind after it cools to room temperature.
Korma Vegetal
El korma es un plato Indio, un tipo de curry, suave pero muy especiado con un toque dulce y una textura
que nos encanta
Preparación: 30 minutos
Elaboración: 20 minutos
Porciones: 4 personas
Curry de Okra con Tomate
El curry de okra con tomate, o bhindi masala, es un curry semi-seco y sencillo con okra frita en una salsa
aromática y especiada hecha a base de tomate. A pesar de lo parezca, es una receta fácil de cocinar,
apenas necesitarás unos pocos ingredientes, una selección de especias indias y unos 20 minutos para
llevar este curry vegano de okra a la mesa. Eso sí, te aconsejamos que estudies la okra antes de cocinarla
por primera vez, tiene una textura viscosa y o te encanta o la odias. La okra es baja en calorías y alta en
fibra, por lo que esta receta es ideal para cuidar tu línea y tu salud.
coliflor al curry
Goby curry, coliflor al curry
La coliflor al curry, también llamada Goby curry, es una receta vegana de la cocina hindú. La intensidad
de las especias contrasta con la suavidad de la coliflor y el toque de leche de coco. Un plato sencillo,
exótico y de éxito asegurado. Podemos servir este plato con arroz basmati como guarnición. También
podemos decorar con cilantro o perejil (al gusto). El garam masala es una mezcla de especias muy típica
de la cocina india. Puedes elaborarla en casa, moliendo y mezclando canela, clavo, nuez moscada,
pimienta negra y semillas de cardomomo. No obstante, puedes encontrarlo con facilidad en cualquier
establecimiento especializado en cocina asiática.
Porciones: 2 personas
Salteado de Okra
Delicioso plato de Okra salteado con jengibre al estilo indio. La okra es un vegetal cuyas vainas
inmaduras se utilizan para sopas, enlatados y guisados pero también se puede comer frito o hervido.
Porciones: 4 raciones
Paneer Butter Masala
Panner es el queso indio, pero se puede substituir por el tofu (queso de soja), una elección más ligera y
vegana. Esta receta es muy popular y original de Punjabi.
receta de espinacas con queso
Palak Paneer estilo Punjabi, Espinacas con queso
Saag paneer se originó en el norte de la India en la región del Punjab. Pero esta receta contiene un puré
de pasta fresca de chile verde que se utiliza con mayor frecuencia en el sur de la cocina india. Es de
sabor picante y dulce . Para obtener los mejores resultados utilizar queso paneer, se puede comprar de
buena calidad en los supermercados indios y si eres vegetariano puedes utilizar el Tofu, además tiene
menos calorías.
Punjabi Bhindi Masala, Okra al estilo Delhi
Receta de Okra salteada con cebollas y especias (Punjabi Bhindi Masala). La okra (también conocida
como gumbo, ají turco, algalia o angelonia), es una planta alta, de clima caliente, un vegetal cuyas vainas
inmaduras se utilizan para sopas, enlatados y guisados o como un vegetal que se come frito o hervido.
SUGERENCIA: Bhindi(Okra) tiende a ser pegajosa cuando está cocinado. Para minimizar este problema,
asegúrese de que freír el bhindi descubierto, lavar un par de horas antes de cocinar con ella y no
aportan ninguna de las especias secas hasta el final.
receta de la cocina india
Mix verde de mostaza y espinacas verdes al estilo indio
Plato vegano con espinacas muy rico en hierro y de sabor exquisito.
Preparación: 1 hora
Methi Malai Matar
Receta tradicional del Norte de la India con vegetales frescos (espárragos, guisantes, habas y hojas de
alholva). Normalmente es servido con Naan caliente.
recta india con verduras
Zanahoria, patata y eneldo
Receta de verduras y especias muy fácil de preparar. Una excelente combinación con el exquisito
Eneldo.
1234
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Batata Vada - Aloo Bonda (bola de masa frita de patata)
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esto a alguien
Batata Vada, también conocida como aloo bonda, un sabroso aperitivo frito hecho con una mezcla de
papas picante. Cuando se sirven calientes están crujientes por fuera y suaves por dentro. Esta es una
comida callejera muy popular en Mumbai.
3 porciones
Batata Vada - Bhonda (empanadillas de papas fritas) Receta de ManjulaIngredientes:

3 papas medianas hervidas, peladas y picadas en trozos (esto hará 2 tazas de papas picadas)
1 cucharada de aceite
1/2 cucharadita de semillas de mostaza negra (rai)
7-10 hojas de curry picadas, opcional
1/4 cucharadita de cúrcuma (haldi)
1 cucharada de jengibre picado fino
1 chile verde finamente picado ajustar al gusto
2 cucharadas de cilantro picado (hara dhania)
1/2 cucharadita de sal se ajusta al gusto
para Batter
1/2 taza de besan, harina de gramo (disponible en las tiendas de comestibles de la India)
1 cucharada de harina de arroz
1/8 cucharadita de asafétida (hing)
1/4 cucharadita de bicarbonato de sodio
1/4 cucharadita de pimiento rojo
Alrededor de 1/4 taza de agua
Aceite para freír
Método
masa
En un tazón mezcle el besan, la harina de arroz, la sal, la asafétida, la pimienta y el polvo para hornear.
Añadir agua lentamente para hacer una masa espesa y suave. Dejar de lado.
Vada
Calentar el aceite en una sartén a fuego medio moderadamente.
Agregue semillas de mostaza a medida que las semillas se agrietan agregue hojas de curry, (salpicaduras
de hojas de curry) papas, jengibre, chile verde, cúrcuma y sal.
Revuelva freír durante unos 3 minutos a fuego medio. Añadir el cilantro mezclarlo bien. Giro del calor.
Deje que la mezcla de papas se enfríe, divídalos en aproximadamente 12 pedazos y conviértalos en una
bola redonda y lisa, serán un poco más pequeñas que una bola de golf.
Caliente aproximadamente 1 ”de aceite en una sartén a fuego medio alto. Para verificar si el aceite está
listo, ponga una gota de masa en el aceite. El bateador debe subir pero no cambiar de color de
inmediato.
Sumerja las bolas de papa en la masa una por una, asegurándose de que las bolas de papa estén
completamente cubiertas con la masa. Luego, lentamente colóquelos en la sartén.
Gíralos de vez en cuando. Freír la batata vada hasta que todos los lados estén dorados.
Batata vadas tardará unos cuatro minutos en cocinar.
Servir caliente con chutney de cilantro .
Variaciones
Servir con panecillos de sándwich utilizando chutney de cilantro como esparcidos. Ahora esto se conoce
como Vada pav, otra famosa comida callejera en Mumbai.
Por favor suscríbete a mi canal de YouTube
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20 thoughts on “Batata Vada – Aloo Bonda (Fried Potato Dumpling)”
Sonia August 15, 2017 at 2:50 am
Hi Manjula…I love ur recipes and have tried many..thanks a lot..Wanted to know if it’s necessary to add
red pepper?
Reply
Manjula Jain August 18, 2017 at 11:48 pm
Sonia, pepper is really up to you,
Reply
Buggie July 4, 2016 at 11:45 am
Thank u fr the batata vada i lost the recipe but now can make it.
Reply
Samina July 3, 2016 at 10:44 am
Thank u I love all that u teach, I wish u much luck always.

Reply
Manjula Jain July 4, 2016 at 11:07 pm
Samina, Thank you
Reply
Mahreen February 27, 2016 at 1:07 pm
I m from pakistan
i really loved ur cooking mam
i have tried many things from ur recipes
Thnx a lot
Reply
GeeSub December 28, 2015 at 9:26 pm
Good one. A dash of lemon juice would have given a slightly tangy taste
Reply
Mumbi October 27, 2015 at 2:13 am
Wow…..very tasty….although I did not manage to get the hing.
Thank you for sharing…..
Reply
Blossom Shroff July 5, 2015 at 7:49 pm
Hi Manjula
Thank you for the yummy recipes. Certainly going to try this one. Have made it before but did not use
the baking powder and mine was slightly different.
Reply
Kanta chetnani March 17, 2015 at 5:36 pm
But in Mumbai we use little crushed garlic also in potatoes mixture u try nd taste the diffrence
Reply
Quaid johar February 9, 2015 at 6:57 am
Manjula:
I am from Karachi, Pakistan. These Alo Vada are a popular late evening road side treats.
some come with a filling inside, a tangy tasting feeling engulfs the mouth. What should that be ?
Reply
Peter November 23, 2014 at 5:29 am
This recipe is good! I made the double quantity yesterday and they went very fast. We loved them.
Fortunately I was able to get fresh curry leaves for the first time here in Amsterdam (Netherlands). They
really taste and smell much better than the dried ones I usually bought. I also made the cilantro chutney
which is the perfect finishing touch. Although delicious already, is there a way to increase crispyness,
Manjula?
Thanks for your great website! Peter
Reply
uma May 2, 2014 at 2:41 am
February 18, 2014 at 11:09 pm
Manjula , it has not been changed from baking powder to soda… I just checked the comments otherwise
would have got baking powder as i didnt see the video
Batter
In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a
thick and smooth batter. Set aside.
Reply
marsya February 13, 2014 at 11:54 pm
hi manjula, i’m dying to try out your recipe but can i change besan into another kind of flour?
because i can’t find it everywhere in my town
thank you so much
Reply
Manjula Jain February 15, 2014 at 11:31 am
Marsya,
Besan provides a very different texture and flavor, may be you can buy from Amazon otherwise make a
batter with all purpose flour and corn flour.
Reply
Gayathri March 17, 2015 at 3:12 pm
Hi marsya
I once made a mistake. I used yellow corn flour( not sure if u can find that) instead of besan because of
the colour. It turned out fine. It actually was a blessing because one of my guests who was allergic. To
besan could actually eat this and she loved it
Reply
Mummyjis Kitchen February 13, 2014 at 8:23 pm

This is very tempting Manjula Ji. Thanks for sharing.
Reply
Barbara February 13, 2014 at 4:26 pm
Hi Manjula,
They look so yummy – I watched your video and would love to make them.
Your video says to use “baking soda” – the recipe says to use “baking powder” – I’m guessing the baking
soda is the correct ingredient?
Reply
MANJULA –
I was hoping you would reply to my question above – is the correct ingredient for the batter Baking Soda
or Baking Powder.
If it’s Baking Soda, it needs to be changed in the recipe.
Thank you,
Barbara
Reply
Manjula Jain February 18, 2014 at 11:09 pm
Barbara,
Thank you for letting me know it should be baking soda, I will change in recipe
Reply
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Batata Vada - Aloo Bonda (bola de masa frita de patata)

esto a alguien
Batata Vada, también conocida como aloo bonda, un sabroso aperitivo frito hecho con una mezcla de
papas picante. Cuando se sirven calientes están crujientes por fuera y suaves por dentro. Esta es una
comida callejera muy popular en Mumbai.
3 porciones
Batata Vada - Bhonda (empanadillas de papas fritas) Receta de ManjulaIngredientes:
3 papas medianas hervidas, peladas y picadas en trozos (esto hará 2 tazas de papas picadas)
1 cucharada de aceite
1/2 cucharadita de semillas de mostaza negra (rai)
7-10 hojas de curry picadas, opcional
1 cucharada de jengibre picado fino
1 chile verde finamente picado ajustar al gusto
2 cucharadas de cilantro picado (hara dhania)
para Batter
1/2 taza de besan, harina de gramo (disponible en las tiendas de comestibles de la India)
1 cucharada de harina de arroz
1/8 cucharadita de asafétida (hing)
1/4 cucharadita de pimiento rojo
Alrededor de 1/4 taza de agua
Aceite para freír
Método
masa
En un tazón mezcle el besan, la harina de arroz, la sal, la asafétida, la pimienta y el polvo para hornear.
Añadir agua lentamente para hacer una masa espesa y suave. Dejar de lado.
Vada
Calentar el aceite en una sartén a fuego medio moderadamente.
Agregue semillas de mostaza a medida que las semillas se agrietan agregue hojas de curry, (salpicaduras
de hojas de curry) papas, jengibre, chile verde, cúrcuma y sal.
Revuelva freír durante unos 3 minutos a fuego medio. Añadir el cilantro mezclarlo bien. Giro del calor.
Deje que la mezcla de papas se enfríe, divídalos en aproximadamente 12 pedazos y conviértalos en una
bola redonda y lisa, serán un poco más pequeñas que una bola de golf.
Caliente aproximadamente 1 ”de aceite en una sartén a fuego medio alto. Para verificar si el aceite está
listo, ponga una gota de masa en el aceite. El bateador debe subir pero no cambiar de color de
inmediato.
Sumerja las bolas de papa en la masa una por una, asegurándose de que las bolas de papa estén
completamente cubiertas con la masa. Luego, lentamente colóquelos en la sartén.
Gíralos de vez en cuando. Freír la batata vada hasta que todos los lados estén dorados.
Batata vadas tardará unos cuatro minutos en cocinar.

Servir caliente con chutney de cilantro .
Variaciones
Servir con panecillos de sándwich utilizando chutney de cilantro como esparcidos. Ahora esto se conoce
como Vada pav, otra famosa comida callejera en Mumbai.
Por favor suscríbete a mi canal de YouTube
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20 thoughts on “Batata Vada – Aloo Bonda (Fried Potato Dumpling)”
Sonia August 15, 2017 at 2:50 am

Hi Manjula…I love ur recipes and have tried many..thanks a lot..Wanted to know if it’s necessary to add
red pepper?
Reply
Manjula Jain August 18, 2017 at 11:48 pm
Sonia, pepper is really up to you,
Reply
Buggie July 4, 2016 at 11:45 am
Thank u fr the batata vada i lost the recipe but now can make it.
Reply
Samina July 3, 2016 at 10:44 am
Thank u I love all that u teach, I wish u much luck always.
Reply
Samina, Thank you
Reply
Mahreen February 27, 2016 at 1:07 pm
I m from pakistan
i really loved ur cooking mam
i have tried many things from ur recipes
Thnx a lot
Reply
GeeSub December 28, 2015 at 9:26 pm
Good one. A dash of lemon juice would have given a slightly tangy taste
Reply
Mumbi October 27, 2015 at 2:13 am
Wow…..very tasty….although I did not manage to get the hing.
Thank you for sharing…..
Reply
Blossom Shroff July 5, 2015 at 7:49 pm
Hi Manjula
Thank you for the yummy recipes. Certainly going to try this one. Have made it before but did not use
the baking powder and mine was slightly different.
Reply
Kanta chetnani March 17, 2015 at 5:36 pm
But in Mumbai we use little crushed garlic also in potatoes mixture u try nd taste the diffrence
Reply
Quaid johar February 9, 2015 at 6:57 am
Manjula:
I am from Karachi, Pakistan. These Alo Vada are a popular late evening road side treats.
some come with a filling inside, a tangy tasting feeling engulfs the mouth. What should that be ?
Reply
Peter November 23, 2014 at 5:29 am
This recipe is good! I made the double quantity yesterday and they went very fast. We loved them.
Fortunately I was able to get fresh curry leaves for the first time here in Amsterdam (Netherlands). They
really taste and smell much better than the dried ones I usually bought. I also made the cilantro chutney
which is the perfect finishing touch. Although delicious already, is there a way to increase crispyness,
Manjula?
Thanks for your great website! Peter
Reply
uma May 2, 2014 at 2:41 am
February 18, 2014 at 11:09 pm
Manjula , it has not been changed from baking powder to soda… I just checked the comments otherwise
would have got baking powder as i didnt see the video
Batter
In a bowl mix besan, rice flour, salt, asafetida, pepper, and baking powder. Add water slowly to make a
thick and smooth batter. Set aside.
Reply
marsya February 13, 2014 at 11:54 pm
hi manjula, i’m dying to try out your recipe but can i change besan into another kind of flour?
because i can’t find it everywhere in my town
thank you so much
Reply
Marsya,
Besan provides a very different texture and flavor, may be you can buy from Amazon otherwise make a
batter with all purpose flour and corn flour.
Reply
Gayathri March 17, 2015 at 3:12 pm
Hi marsya
I once made a mistake. I used yellow corn flour( not sure if u can find that) instead of besan because of
the colour. It turned out fine. It actually was a blessing because one of my guests who was allergic. To
besan could actually eat this and she loved it
Reply
Mummyjis Kitchen February 13, 2014 at 8:23 pm
This is very tempting Manjula Ji. Thanks for sharing.
Reply
Hi Manjula,
They look so yummy – I watched your video and would love to make them.
Your video says to use “baking soda” – the recipe says to use “baking powder” – I’m guessing the baking
soda is the correct ingredient?
Reply
MANJULA –
I was hoping you would reply to my question above – is the correct ingredient for the batter Baking Soda
or Baking Powder.
If it’s Baking Soda, it needs to be changed in the recipe.
Thank you,
Barbara
Reply
Barbara,
Thank you for letting me know it should be baking soda, I will change in recipe
Reply
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Tawa Naan (Sin Tandoor)

esto a alguien
Tawa Naan, Naan Sin Tandoor
Naan es definitivamente el pan más popular en los restaurantes indios. Tradicionalmente, el naan se
cocina en un tandoor (horno de arcilla caliente). Ya he hecho una receta de naan con el horno y usé
piedra de pizza para dar una textura tandoor. Pero me parece que en casa "tawa naan" es mucho más
fácil de hacer. Tawa Naan resulta muy suave y sabe muy bien. Es libre de problemas porque no necesita
un tandoor o un horno. Naan va bien con chole, palak paneer o cualquier plato a base de salsa.
Curso principal
Cocina india
Tiempo de preparación 10 minutos
Tiempo de cocción 10 minutos
Tiempo total 20 minutos
Raciones 2 personas
Los ingredientes
1 taza de harina para todo uso (harina simple, Maida)
1/4 cucharadita de sal
1/4 cucharadita de azúcar
1/4 taza de yogur (temperatura ambiente)
1-1 / 2 cucharadita de aceite (canola, vegetales)
1/4 taza mira el uso de agua tibia según sea necesario
Guarnición
1 cucharada de mantequilla clara o ghee
1 cucharada de cilantro picado
1 cucharada de chile verde finamente picado
1/4 cucharadita de sal marina
Método
We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or
skiller works the best for making Tawa Naan.
Making Naan
For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water
gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead
the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm
place.
Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four
parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water
lightly on one side of the naan.
Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water
should sizzle.
Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over
flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick
to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate
and cover with a cloth to keep warm until serving. Naan is ready!
Recipe Notes
Serving Suggestion
Taste best with Punjabi Chole or Palak Paneer
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74 thoughts on “Tawa Naan (Without Tandoor)”
Priya January 4, 2019 at 1:44 pm
How much baking soda to use if recipe is doubled?
Reply
Manjula Jain January 4, 2019 at 10:28 pm
Little less then double
Reply
Linda February 27, 2018 at 7:59 am
I don’t have a Tawa, but I have a carbon steel Wok. Can I use this instead, as I think the Naan will stick to
it, so that I can cook the top directly over the flame?
Reply
Bharat ratna January 21, 2018 at 9:04 am
I want to say thank you, my son made this Naan and it was the best ever!
Reply
Manjula Jain January 25, 2018 at 1:07 am
Bharat, thank you
Reply
Gosia January 11, 2018 at 1:06 pm
Hi Manjula,
First of all, thank you for your excellent recipes, they always work like a dream. I just made your palak
paneer and it turned out delicious!
I’d love to make the naan. One question though: can I make it ahead of time and refrigerate it? Thank
you!
Gosia
Reply
Linda AHERN December 17, 2017 at 12:51 pm
Where can I get a tawa pan?
Reply
Maya September 25, 2017 at 10:01 pm
Awesome receipe, thankyouuuu soooo much😍😍😍😍
Reply
surbhi December 11, 2017 at 10:26 pm
OMG… This receipe was amazing, so simple and really yummy naan… thank you for your amazing
receipes
many blessings
Surbhi
Reply
Chana August 20, 2017 at 5:15 am
How can I make this gluten free ?
Can I use buckwheat flour instead ?
Also if I want a vegan version can I use full fat coconut milk and add limon to replace the yogurt ?
Thanks in advance for your help
Reply
Manjula Jain September 3, 2017 at 12:59 am
Chana, I hope I had some suggestions.
Reply
Chelsey May 4, 2017 at 6:46 pm
Does it make a difference if the yogurt is non-fat or full-fat? What is the type you used in your video?
Reply
Manjula Jain May 4, 2017 at 9:37 pm
Chelsey, I use full fat yogurt.
Reply
Linda April 18, 2017 at 6:21 am
We don’t have ‘cups’ to measure ingredients in UK. Can you give metric equivalents please?
Reply
lucia April 29, 2017 at 12:43 am
A cup is 250ml
Reply
Linda February 20, 2017 at 8:36 am
Can these be frozen?
Reply
Linda, yes
Reply
Dana February 10, 2017 at 2:28 pm
This was easily the best naan I’ve ever made. I love this recipe. It’s so good and it worked. Thank you so
much for sharing!
Reply

Dana, Thank you, It always feel good to hear that.
Reply
Didina December 18, 2016 at 5:32 am
Interesting, the reason it works even without yeast is because yogurt contains lactic acid which is one of
the components of sourdough. To help the dough rise even further you could try subbing sparkling
water for mineral, or (but this will change the taste) use beer or wine (the alchohol will evaporate as it
cooks, so it won’t be alcoholic, but if you don’t cook with alcohol at all then don’t try this). Beer in
particular gives a taste similar to yeast (industrial yeast was once made from beer).
So if you make this vegan, use a vegan yogurt with bacterias as that’s what helps the dough. I will try to
make a gluten free version for my friend to eat ~ Didi
Reply
Chana August 20, 2017 at 5:08 am
What flours to make it gluten free ?
How about buckwheat or millet.
Reply
Didina September 28, 2017 at 6:50 pm
Chana, I have not tried with naan but I tried with Manjula’s kulcha recipe which is similar. I would weigh
the flour in grams because it is much easier with substitution. So you have about 1 cup flour with this
recipe, that is around 140 gr. I would sub with 1/3 in weight (140 gr/3=~47 gr) glutinous rice flour (SE
Asian sticky rice, different from regular rice, it helps with the stickyness, do not sub), 1/3 (~47 gr)
cornstarch or tapioca starch, 1/3 (~47 gr) millet or jowar or any gluten free grain you prefer (I like jowar
because I think it tastes a bit similar to wheat but it’s your choice). If you don’t mind your naan puffing
less replace the starch with your favorite gf grain flour.
I know some about substitution bc I like baking and I have a coeliac friend. I am Italian so going without
bread is unthinkable. Gf bread is by far the most difficult to get right but the kulchas I made with the
same method were pretty nice.
Reply
Sonia Gomez October 5, 2017 at 6:14 pm
Thanks a lot 😍. So let me see if I understood
Instead of 1 cup of flour I will use 1/3 cup of rice flour, 1/3 cup of tapioca and 1/3 cup of millet.
And because I’m a vegan maybe use coconut milk with lemon because I don’t have a vegan yogurt.
By any chance you have a blog so I can follow your recipes ?
I miss bread really bad bit each time a get a piece my throat each like crazy. 😍
Reply
Manjula Jain October 9, 2017 at 9:53 pm
Soni, sounds good after you make it I will like to know the result.
Kyle Bushor November 17, 2016 at 2:50 pm
You’re the best! Awesome recipe!
Reply
Manjula Jain November 29, 2016 at 1:36 am
Kyle, thank you
Reply
vancchitha February 3, 2017 at 10:50 am
mam can we knead the flour with a little butter instead of oil
Reply
Khushi Jain November 3, 2016 at 2:01 am

Home made Tawa Naan will be the most important thing I will learn, as I always order Naan in
Restaurant and now I will prepare it at home. Thank you for the recipe
Reply
Manveen October 18, 2016 at 8:00 am
Mam can we use fruit eno while making dough.. I think tghn we dont need to keep it for 3 hours.. It will
instant naan recpie..!!
Reply
Alka August 20, 2016 at 6:40 am
It turned out so well. Just like at Gaylord in Bombay. Great recipee. Thanks for sharing
Reply
Shrimoyee Sen August 13, 2016 at 8:32 am
These came out so perfect! the whole family loved it.
Thanks for all your lovely recipes and tips. Makes life easier for me and makes Indian food available so
far away from home.
Thank you again!
Reply
Krishnamurthy July 23, 2016 at 6:05 pm
Hello, I tried this at home and it came out exactly like the ones served at hotel. Thanks for sharing this
perfect recipe
Reply
Krithika July 19, 2016 at 4:02 am

Hello mam , I tried your recipe of tawa nan this weekend and it came out really well…my husband and
kids really loved it n my husband even stated it is a magical recipe..Thanks for it.
Reply
Manjula Jain July 19, 2016 at 7:44 am
Krithika, thank you, it is always nice to hear that
Reply
Neha Bhatia July 7, 2016 at 5:44 am
Aunty i dont have an iron tawa, can i use the oven?
Reply
Neha, to make this naan naan has to stick to the skillet, just non stick skillet will not work. Skillet has to
heavy.
Reply
SVB July 10, 2016 at 6:30 am
We have only electric range at our house. How do I invert the tawa on that? Any alternative technique?
Reply
Svb, it should work put the heat on high
Reply
moumita July 3, 2016 at 3:29 am

thank u so much.excellent video
i just want to know if yeast is really important in the preparation of naan or not.
Reply
Reeta July 1, 2016 at 4:40 am
Wow yours recipe is great can u teach me how to make makkhani paneer
Reply
Reeta, try this link http://www.manjulaskitchen.com/paneer-makhani/
Reply
plasterers bristol June 13, 2016 at 9:43 am
This turned out awesome. Great recipe. Thanks for sharing.
Simon
Reply
Anam June 10, 2016 at 9:19 pm
Hii chef Manjula I m a big fan of urs I want to ask that can we kept dough overnight ? Is it OK ?
Reply
Manjula Jain June 12, 2016 at 10:26 pm
Anam, Yes
Reply
nadia March 29, 2016 at 4:54 am
Excellent recipe, I tried it. thumbs up 😍 I am from Pakistan and gonna share this recipe with my loved
ones.
Reply
Jane March 14, 2016 at 11:19 am
Thank you for the wonderful video — everything was so well explained!
Reply
Arthur in the Garden! February 4, 2016 at 10:40 am
Perfect!
Reply
Jem January 29, 2016 at 10:46 am
Thanks for your wonderful website. I started preparing this recipe and noticed that there is no yeast. Is
that correct? Looking at other naan recipes online I see they all use yeast.
Reply
Manjula Jain January 29, 2016 at 2:52 pm
Jem, in this recipe I did not use any yeast
Reply
Shilpa Khandelwal December 23, 2015 at 9:00 am
You are an inspiring cook and I’ve learnt a lot from your videos. Regards,
Shilpa!
Reply
Manjula Jain December 23, 2015 at 9:20 am
Shilpa, thank you
Reply
Varsha December 5, 2015 at 7:59 pm
Manjulji can we use whole wheat ata instead of maida flour
Reply
Manjula Jain December 5, 2015 at 11:02 pm
Varsha, if you want to use whole wheat flour that will be tandoore roti check this link
http://www.manjulaskitchen.com/tandoori-roti/
Reply
Sumathi November 12, 2015 at 5:53 pm
Do you but ghee/butter directly on stove first? also, how do you garnish this? Thank you for recipe
manjula, hoping you will put more like this. excellent for paneer.
Reply
Manjula Jain November 12, 2015 at 7:31 pm
Sumithi, mix butter, salt, cilantro, and green chili for garnishing, after remove the naan from tawa then
apply the butter mix over naan.
Reply
Sri Mâ Satya October 28, 2015 at 7:50 am
Dear Manjula, namaste!

Thank you for your wonderful and sacred recipes which Swami Ananda and I enjoy a lot. We are very
fond of nan bread and would like to try your recipe. But we have an electric stove, no flame stove…
However, is it possible to do this recipe? Which method should we use then? Thank you.
Blessings,
Sri Mâ
Reply
Christel Webb July 27, 2015 at 1:34 am
Hello Manjula
I am a fan and a subscriber of yours from when you still had your long hair:) I have made your naan
today, they were really good and I will do that recipe again. Is this naan the original Indian one or are the
ones done with yeast also original Indian? Also I rolled one out a bit too large and one corner flipped
over so it was double layered on one side. It didn’t matter much. Could you please tell me how thick the
naan should be before it goes into the frying pan or skillet, and does it matter if it bubbles?
Thank you for your help
Christel
Reply
Christel Webb, it should be about 1/8 inch of thick and it doesn’t matter if it has some bubbles.
Reply
Shaku July 16, 2015 at 11:16 am

Manjulaji, Are you sure, you used only one cup of flour for this recipe? It seems more to me.
Reply
Shaku, just one cup of flour
Reply
Vandita May 18, 2015 at 5:35 pm
Thanks for sharing this wonderful recipe.. I’d like to make this naan for a party this weekend.. There are
going to be about 12 people.. Can I make this naan in advance ??
Reply
Vandita, Yes then you can warm them in oven or over skillet
Reply
sneha May 7, 2015 at 11:35 pm
IS THERE ANY DIFFERENCE BETWEEN BAKING SODA AND BAKING POWDER?
Reply
sneha May 6, 2015 at 10:49 pm
Is there any difference between Baking Powder and Baking Soda? can baking powder be used here?
Reply
Julie Jamil July 17, 2015 at 12:02 pm

Baking powder and soda are deffinately not the same item. Both are used in baking, sometimes
together.
Baking soda is sodium bicarbonate. Baking Powder is sodium bicarbonate mixed with cream of tartar
and a starch. They each have an effect on how your baked goods turn out.
Baking powder is in the isle of the store with other baking supplies and is usually in a round container. A
common brand is Clabber Girl here in the U.S. I use Rumsford a Baking powder as it is Non-GMO and
Aluminum Free. Most health stores/organic grocers carry Rumsford
Reply
SS April 7, 2015 at 7:48 am
Does it have to sit for 3 hours? I’d like to make this tonight but will not have time to let it sit for 3 hours.
Reply
Anu April 3, 2015 at 6:28 am
Just tried, worked like a charm. Made few with kalonji sprinkled on top-yummy! This recipe is a keeper!!
Reply
jyoti April 3, 2015 at 4:04 am
Wow yummy..
Reply
Rene April 2, 2015 at 4:24 pm
I have been wondering why Naan bread could not be baked on a tawa. Now I will try it. I really enjoy the
practicality of your recipes Manjula:-)
Reply
Deepa April 2, 2015 at 2:24 pm
so how does the other (sticky) side cook ?
Reply
Nidhi April 2, 2015 at 3:50 pm
First before putting naan on tawa…..keep the sraight side on for 30 sec and then turn the side of tawa
towards flame…then again after removing the naan directly u can cook on flame ….
Reply
Abha Verma April 2, 2015 at 2:08 pm
Tasty and easy to prepare I must try
Reply
Preety Mohata April 2, 2015 at 10:37 am
Thanx for sharing, its really useful,I’m gonna try it asap
Reply
surbhi April 2, 2015 at 10:23 am
I don’t have a flame stove only the one with coils. So would this recipe work in that case?
Reply
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Achari Paneer

esto a alguien
Achari Paneer es sabrosa, saludable y rica en proteínas. Paneer es un queso indio, también conocido
como chenna. Achari paneer es muy versátil y se puede servir como aperitivo o como acompañamiento
de un plato principal.
Esta receta servirá 8.
Los ingredientes
Paneer de 14 oz cortado en cubos de ½ pulgada (el paneer se puede encontrar en una tienda de
comestibles de la India)
1 cucharadita de sal
1/4 taza de yogur (dahi)
2 cucharadas de aceite de oliva
4 chiles rojos enteros Sabut lal mirch)
Pizca de asafetida (hing)
1/4 cucharadita de nigella (semillas de cebolla o kalonji)
1 cucharadita de semillas de cilantro (dhania)
1/4 cucharadita de semillas de fenogreco (mathi)
1/2 cucharadita de pimienta negra
1/2 cucharadita de semillas de hinojo (saunf)
1 ½ taza de hojas de espinaca (palak)
Método
Mix paneer, yogurt, turmeric and salt. Set aside.

In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and
black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
Crush the roasted seeds using a mortar or rolling pin. Set aside.
Add oil to the same pan, at low-medium heat. Roast red chilies till they turn a darker color. Remove
from pan and break each one into 2-3 pieces.
Increase to medium heat; add asafetida, followed by paneer mixture. Stir fry for 3-4 minutes until most
of the moisture has evaporated. Do not overcook the paneer as it will become dry.The yogurt should
coat the paneer nicely so it remains moist. Turn off the heat.
Add all the dry spices and mix well.
Serve warm achari paneer over a bed of spinach leaves.
Tips
Achari paneer can be made in advance and refrigerated up to a week. However, it tastes best when
served warm.
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57 thoughts on “Achari Paneer”
Shubhi Jain January 19, 2017 at 6:16 am
Achari Paneer seems to be nice recipe.
Reply
abhi jain June 12, 2016 at 10:58 am
Thanks recipe in achari paneer
Plese recipe paneer pasanda .
Reply
Manjula Jain June 12, 2016 at 10:25 pm
Abhi, I will do this recipe soon
Reply
Abhay Charan Das January 9, 2016 at 4:44 pm
Impressive yet simple dish
Reply
Sherin June 27, 2015 at 4:36 am

Superb. Yummy
Reply
Greek Veer June 17, 2015 at 12:49 am
Awesome
Reply
Jaya March 15, 2015 at 4:37 am
Dear Manjula, Can you also put the weight measures in grams/kilos. You have Indian readers also
Thanks
Jaya
Reply
Manjula Jain March 16, 2015 at 11:58 pm
Jaya, yes update will be coming soon.
Reply
Parvin Moulvi January 28, 2015 at 12:54 pm
How to make Cottage Cheese at home??
Reply
sania December 9, 2014 at 3:56 am
hii anti ur recipes rocks..m a big fan of urs.keep posting new recipes..
with regards
Reply
Sonal March 23, 2014 at 1:38 am
Hi,
With the recipes, could you also add the calorie count ?
I am watching my weight, but sometimes, I do like to indulge , but would rather not overdo calories.
Sonal
Reply
surbhi January 9, 2014 at 6:49 pm
Love you aunty.. n ur recipes r great.. u r so humble.. :*
Reply
Helen August 16, 2013 at 12:25 pm
Very nice recipes, I shall try out the Achari paneer, banana puri and the bread rolls. Your demo is very
nice. Thanks
Reply
MSAK January 13, 2013 at 8:23 pm
I made this today for the first time for a get-together in our apartment and it turned out very tasty and it
was so easy and quick to make. Thanks a lot for sharing 😍
Reply
kesav November 23, 2012 at 7:03 am
O really it was easy and quick to make
Reply
karuna November 11, 2012 at 9:12 am
The paneer did got wrap with masala what too do
Reply
kesav November 10, 2012 at 5:05 am
I tried making panner chachori…I want to you check it
Reply
Cheese Products September 24, 2012 at 2:28 am
Paneer is our favorite item at home .. last week i tried cooking paneer parathas and now i will surely try
this achari paneer at home next week maybe 😍
Reply
Your Cookery Book August 29, 2012 at 3:48 pm
It looks so yummy. I am really fealing hungry now.
Reply
neha July 23, 2012 at 8:35 am
hi manjula
i tried making acchari paneer today but as soon as i stir fied the paneer coated wth curd ,panner started
getting into pieces
Reply
neha
Paneer was too soft
Reply
Ravi May 22, 2012 at 6:47 am
Achar paneer is very relishing….I love paneer butmom regrets me…thank u somuc for this recipe
Manjula aunty………….
Reply
sarita March 1, 2012 at 3:57 pm
Yummy.Thanks a lot Manjula aunty.
home/save-energy
Reply
Meghna February 29, 2012 at 11:02 pm
i just love achari paneer..!!! but i never knew how to make it… thanks for this recipe…
Reply
trish February 29, 2012 at 8:40 am
Love your recipes maam! For this dish can I simply use “Panchforan”…the only extra bit panchforan
mixture is cumin seeds.? Roasted Zeera will only add to the dish.
regards,
Reply
Ritha February 10, 2012 at 3:21 pm
I tried this on a get together. It was a super duper hit. I served it as is, with no spinach. Everyone loved
the fresh flavour of spices. Thanks a lot 😍
Reply
Dona January 18, 2012 at 11:16 pm
where can i buy this type of paneer? the way we make paneer for rashgulla does not look so firm like
this one. it looks more like tofu.
Reply
Rahul July 10, 2012 at 10:57 pm
Hi Dona,
This type of panner is called Cottage paneer. You can get this from any supermarket. Halumi cheese is
the next matching cheese here.
The one you are mentioning is I guess called Ricotta cheese.
I hope this will help.
Cheers
Reply
Your Cookery Book August 29, 2012 at 3:54 pm
Hey Dona,
If you can’t find paneer in any superstore. Get the grilling cheese. Halumi cheese is the next option after
grilling cheese for the paneer (cottage cheese) as Hamumi is too salty in taste. Paneer and grilling
cheese are almost same in taste apart of paneer is bit softer and sweeter in taste than grilling cheese.
Good luck.
Reply
Pallavi October 21, 2011 at 3:33 pm
Hi Aunty,
Do you think I can make this dish with boiled potatoes instead of paneer? Not sure how it will taste.
Thanks.
Reply
Manjula Jain October 21, 2011 at 7:31 pm
Pallavi
You should try, it should taste grate.
Reply
Nishat October 2, 2011 at 5:55 am
Manjula aunty you are the best! Learning a lot of good recipes from you and getting a lot of
compliments from friends and family who try them!
Reply
rincy September 6, 2011 at 4:05 am
Why this should be served on spinach leaves???
Reply
Manjula Jain September 6, 2011 at 8:15 am
Rincy,
You don’t need to serve with spinach.
Reply
rizna May 31, 2011 at 5:05 am
waw
Reply
Gagan May 19, 2011 at 3:32 am
Hello Manjula Aunty
I am eagerly waiting for your upcoming receipe – Grilled Tofu Sandwich…
I am big fan of tofu.
Reply
N May 13, 2011 at 6:58 am
I do not eat dairy. But this dish looks interesting with unique spices from your vegetable recipes. May I
make this with cubes of tofu instead of paneer? Thank you!
Reply
N,
Tofu should work.

Reply
Sushma May 3, 2011 at 1:50 am
Aunty
My dad was investigated upon having Esophagus and duodenal ulcer. Could you please suggest me the
diet appropriate for him?
Reply
Adine May 9, 2011 at 5:25 pm
Hello, first he must stop eating chillies, any hot spices will irritate his stomach. Has he not been
prescribed with Omeprazol? – it’s an excellent medication that will help to heal the ulcers. Manjula’s
recipes are great because they don’t have onions which can irritate the stomach, just don’t put chilli,
cayenne or paprika in his food (Manjula’s food tastes great without it). I can’t eat hot spices because of
my stomach and I am enjoying her recipes just as much. Good luck to your father and I trust he will
make a rapid recovery.
Reply
bubliki April 18, 2011 at 10:09 am
yamiiiiiiiiiiiiiiiiiiiii
Reply
sunita February 4, 2011 at 3:23 am
Thank you very much! Can you tell me how can i make curd in microwave.
Reply
sunita February 3, 2011 at 4:32 am
Dear Aunty,
I am indian. What is yogurt?
Reply
Love To Cook February 3, 2011 at 9:19 am
Yogurt means CURD or Dahi
Reply
Rita February 1, 2011 at 10:05 am
I will cook this as all ingredients are in the fridge Auntie you are life saver.
Regards and best wishes.
Reply
Payal January 12, 2011 at 12:07 am
Hello Aunty,
I want to try out this recipe.
Can I replace nigella with something else. Can I use other oil instead of olive oil?
Waiting to hear from you
Thanks
Reply
Manjula Jain January 12, 2011 at 12:26 am
Payal,
It will be ok not to use nigella and yes use another oil.
Reply
Payal January 13, 2011 at 3:10 am
Dear Aunty,
Thanks a lot for replying.
I will surely try out this recipe.
Aunty, you have really made a cook out of me. Hearty thanks to you.
Reply
jorge December 4, 2010 at 6:18 am
hi manju! thanks for such great recipes. I am a westerner i want to know if Fennel seeds are anis seeds?
Or what is its english and finish languages name then? thanks regards from Finland
Reply
Jaya December 4, 2010 at 4:40 pm
Fennel and anise seeds are very similar in that they both have a licorice type of taste. You could
probably use anise seeds in place of fennel if that’s what is available to you. If you use anise, make sure
it’s the anise seeds and not “star anise” which actually looks like a star. The seeds and the star anise are
not the same.
Fennel and Anise are the English words.

“Saunf” is the Hindi word for fennel.
Reply
gunjan November 28, 2010 at 3:59 pm
hello aunty, just loved this recipe also i like everything u make.. good going….best wishes
Reply
Shikha November 23, 2010 at 1:48 pm
Hello Aunty..
Thanks for all the wonderful recipes…
i love cooking n thanks to u do a pretty good job.
I would however love to make different types of pickles. i tried few times but dint come out that well.
can u please post some of them.
thanks again
Reply
Raji November 8, 2010 at 3:55 pm
I like recipes made using paneer. Thankyou so much for these wonderful recipes
Reply
Mazee Africa October 29, 2010 at 6:36 am
Bhabhi,
I tried the paneer but the masala was not tasty do you use different masala for different curries or just
the same masala for all your curries please show me how to mix all the masala’s looking forwars to your
reply
Reply
Neha October 21, 2010 at 4:33 pm
It looks really yummy & mouth watering dish,I will try it soon.:)
Reply
shipra October 21, 2010 at 1:09 pm
looks good, will sure try
Reply
kanthi October 21, 2010 at 5:16 am
Achari paneer looks very delicious
Reply
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Hyderabadi Bagara Baingan

For Spice Mix

Aam Ki Launji, Sweet and Sour Mango

1. Replace dill with chopped mint or cilantro.

Curry de Okra con Tomate

Goby curry, coliflor al curry

Paneer Butter Masala

receta de espinacas con queso

Palak Paneer estilo Punjabi, Espinacas con queso

receta de la cocina india

Mix verde de mostaza y espinacas verdes al estilo indio

Plato vegano con espinacas muy rico en hierro y de sabor exquisito.

Methi Malai Matar

recta india con verduras

Zanahoria, patata y eneldo

Aloo Gobi Matar (Guiso de patata y colifor y guisantes)

Jeenga Curry o Curry de Langostinos

postura del canguro extendidaPOSTURA DEL CANGURO EXTENDIDA

En nuestro artículo de hoy de nuestra sección de […]

clavo de olorEL CLAVO DE OLOR: VIRTUDES Y CONTRAINDICACIONES

De entre los condimentos y especias culinarias […]

Entre Agra y Delhi hay una pequeña ciudad que es […]

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Batata Vada - Aloo Bonda (bola de masa frita de patata)

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Batata Vada - Bhonda (empanadillas de papas fritas) Receta de ManjulaIngredientes:

1/2 cucharadita de semillas de mostaza negra (rai)

7-10 hojas de curry picadas, opcional

1/4 cucharadita de cúrcuma (haldi)

1 cucharada de jengibre picado fino

1 chile verde finamente picado ajustar al gusto

2 cucharadas de cilantro picado (hara dhania)

1/2 cucharadita de sal se ajusta al gusto

1 cucharada de harina de arroz

1/8 cucharadita de asafétida (hing)

1/4 cucharadita de bicarbonato de sodio

1/4 cucharadita de pimiento rojo

1/2 cucharadita de sal se ajusta al gusto

Alrededor de 1/4 taza de agua

Aceite para freír

Batata vadas tardará unos cuatro minutos en cocinar.

Servir caliente con chutney de cilantro .

Por favor suscríbete a mi canal de YouTube

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20 thoughts on “Batata Vada – Aloo Bonda (Fried Potato Dumpling)”

Sonia August 15, 2017 at 2:50 am

Manjula Jain August 18, 2017 at 11:48 pm

Sonia, pepper is really up to you,

Buggie July 4, 2016 at 11:45 am

Samina July 3, 2016 at 10:44 am

Thank u I love all that u teach, I wish u much luck always.

Manjula Jain July 4, 2016 at 11:07 pm

Samina, Thank you

Mahreen February 27, 2016 at 1:07 pm

i really loved ur cooking mam

i have tried many things from ur recipes

GeeSub December 28, 2015 at 9:26 pm