Origin Mexican-Style Marinated Cheese

This recipe is inspired by traditional Latin American marinated cheese and by the popular Southern U.S. versions where cheese cubes are bathed in seasoned oil. Here, Mexican spices and fresh herbs add a fiesta flair to every bite.

What I Love About This Recipe

It’s no-cook and takes only minutes to prep. As it sits in the fridge, the cheese soaks up all the bold flavors — perfect for making ahead before entertaining.

Also Read : Detroit-Style Coney Dogs

Mexican-Style Marinated Cheese

Recipe by RecipeWikkiCourse: SnacksCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

224

kcal

Mexican-Style Marinated Cheese is a vibrant and flavorful appetizer made by soaking cubes or slices of firm cheese, like queso fresco or panela, in a zesty marinade of olive oil, vinegar, herbs, garlic, and chili. The cheese absorbs the bold, tangy flavors, becoming an irresistible snack or starter. Often garnished with fresh herbs or served alongside crackers or tortillas, it’s perfect for parties, tapas-style spreads, or a spicy twist on charcuterie. It’s simple, festive, and packed with personality.

Ingredients

• 8 oz Monterey Jack or cheddar cheese, cut into ½-inch cubes

• ¼ cup olive oil

• 2 tbsp white wine vinegar or lime juice

• 2 tbsp chopped fresh cilantro

• 1 jalapeño, thinly sliced

• 2 cloves garlic, minced

• 1 tsp chili powder

• ½ tsp ground cumin

• ¼ tsp smoked paprika

• Salt and black pepper, to taste

Directions

• In a medium bowl or glass jar, whisk together olive oil, vinegar (or lime juice), garlic, chili powder, cumin, paprika, salt, and pepper.
• Gently fold in cheese cubes, cilantro, and jalapeño slices until well coated.
• Cover and refrigerate at least 2 hours, or up to 2 days, stirring occasionally so the cheese absorbs the marinade evenly.
• Before serving, let sit at room temperature for 15–20 minutes.
• Serve with crackers, bread, or vegetables.

Notes

• For extra kick, add a pinch of cayenne or a splash of hot sauce to the marinade.
• This recipe works well with mozzarella or panela cheese, too.
• Keep refrigerated and use within 3 days.

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Origin Indian Chole Aloo Tikki

Chole Aloo Tikki has its roots in North India, particularly in Delhi and Punjab, where street vendors serve it as a popular evening snack. Aloo Tikki itself has been a part of Indian cuisine for centuries, with influences from Mughlai and Awadhi cooking. When combined with chole, the dish transforms into a hearty chaat, enjoyed by people of all ages. Over time, this dish has gained popularity across India and is now a staple at weddings, festivals, and street food stalls. For a deeper insight into Indian chaats,

What I Love About This Recipe

I love how Chole Aloo Tikki combines different textures and flavors in one dish. The crispiness of the aloo tikki pairs perfectly with the rich and spicy chole, while the chutneys add a tangy sweetness that enhances every bite. The addition of yogurt gives a creamy balance, and garnishes like pomegranate seeds or chopped onions bring freshness. It’s a dish that can be customized based on personal preferences—whether you like it extra spicy or mildly tangy. , it’s a satisfying meal that feels indulgent yet nutritious.

Also Read :Oven-Roasted Asparagus

Indian Chole Aloo Tikki

Recipe by RecipeWikkiCourse: Holi Recipie

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

289

kcal

Ingredients

• 4 large potatoes (boiled and mashed)

• 2 tablespoons cornstarch or rice flour

• 1 teaspoon cumin powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• ½ teaspoon salt (adjust to taste)

• 1 tablespoon chopped coriander leaves

• 1 tablespoon grated ginger

• Oil for shallow frying

Directions

• In a bowl, mix mashed potatoes, cornstarch, cumin powder, red chili powder, garam masala, salt, coriander leaves, and grated ginger.
• Divide the mixture into equal portions and shape them into round patties.
• Heat oil in a pan and shallow fry the tikkis until golden brown and crispy on both sides.
• Remove and place on a paper towel to absorb excess oil.
• Heat oil in a pan, add cumin seeds, and let them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in tomato puree and cook until oil separates.
• Add coriander powder, turmeric, red chili powder, chole masala, garam masala, and salt.
• Mix well and add boiled chickpeas along with water.
• Simmer for 10-15 minutes until the chole thickens.
• Garnish with chopped coriander leaves.
• Place two aloo tikkis on a plate.
• Pour a generous amount of hot chole over them.
• Sprinkle chopped onions, coriander leaves, sev, and pomegranate seeds.

Notes

• Adjust the spice levels according to your preference.
• You can bake or air-fry the tikkis for a healthier version.
• If the potato mixture is too sticky, add more cornstarch or rice flour.

The post Indian Chole Aloo Tikki appeared first on RecipeWikki.

Origin Air Fryer Pakoras

Pakoras have been a staple in Indian cuisine for centuries, with origins tracing back to ancient Indian cooking traditions. Traditionally, they are deep-fried fritters made with gram flour and spices, served as a popular street food or snack during monsoons and festivals. Over time, pakoras have evolved with different regional variations, including paneer, spinach, and even bread pakoras. To learn more about the history and regional varieties of pakoras.

What I Love About This Recipe

What I love about this air fryer pakora recipe is how it delivers the same crispy texture without excess oil, making it a healthier alternative to traditional deep-fried pakoras. The air fryer ensures even cooking while keeping the pakoras light and crunchy. It’s also a quick and hassle-free way to prepare a favorite snack, perfect for tea-time or gatherings. Plus, you can customize them with different vegetables and spices to suit your taste. This recipe is also a great way to introduce healthier eating habits without compromising on the authentic flavors of Indian cuisine.

Also Read: Honey Garlic Pork Tenderloin

Air Fryer Pakoras

Recipe by RecipeWikki

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

81

kcal

Ingredients

• 1 cup chickpea flour (besan)

• ½ cup water (adjust as needed)

• 1 small onion, thinly sliced

• 1 medium potato, thinly sliced or grated

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder

• ½ teaspoon cumin seeds

• ½ teaspoon garam masala

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon baking soda (optional, for extra crispiness)

• 1 green chili, finely chopped (optional)

• 2 tablespoons chopped cilantro

• 1 tablespoon oil (for brushing)

Directions

• In a bowl, mix chickpea flour, turmeric, chili powder, cumin seeds, garam masala, and salt.
• Gradually add water and stir to make a thick batter. Ensure it’s not too runny.
• Add sliced onions, potatoes, green chili, and cilantro to the batter. Mix well.
• Preheat the air fryer to 375°F (190°C) for 3-5 minutes.
• Line the air fryer basket with parchment paper or lightly grease it with oil.
• Drop small spoonfuls of the batter into the basket, spacing them out.
• Lightly brush or spray oil on top of the pakoras.
• Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
• Once golden brown and crispy, remove and let cool for a minute before serving.

Notes

• Experiment with different vegetables like spinach, cauliflower, or bell peppers for variety.
• Adding a pinch of baking soda makes the pakoras extra crispy.
• Serve hot with mint chutney, tamarind chutney, or ketchup.
• If you prefer extra crispiness, increase the air frying time by a few minutes.
• Store leftovers in an airtight container and reheat in the air fryer for a few minutes before serving.

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Origin Chaat – Dahi Batata Puri

Dahi Batata Puri originates from Mumbai, where it emerged as a star of the city’s famed chaat stalls. The dish embodies the quintessential Indian balance of sweet , sour , spicy , and salty , drawing inspiration from Gujarati and Maharashtrian traditions. Its popularity soared as Mumbai’s street food scene evolved into a culinary landmark, with vendors perfecting the art of assembling these handheld delights in seconds.

What I Love About This Recipe

The magic lies in the interplay of textures and flavors: the puri’s crackle gives way to creamy yogurt, spicy potatoes, and tangy chutneys. It’s a portable feast that captures the chaotic yet harmonious spirit of Indian street food.

Also Read : Chef John’s Roman-Style Chicken

Chaat – Dahi Batata Puri

Recipe by RecipeWikkiCourse: Holi Recipie

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

397

kcal

Ingredients

• 1 cup whole wheat flour (or semolina for extra crunch)

• 1 tsp oil or ghee

• Warm water, as needed

• Oil for deep-frying

• 2 large potatoes, boiled and mashed

• 1 tsp chaat masala

• ½ tsp cumin powder

• ½ tsp red chili powder (adjust to taste)

• Salt to taste

• ½ cup cooked chickpeas (optional)

• 1 cup thick yogurt (dairy or vegan coconut yogurt)

• ½ cup tamarind chutney (store-bought or homemade)

• ½ cup mint-cilantro chutney (store-bought or homemade)

• ½ cup sev (crispy chickpea noodles)

• ¼ cup finely chopped red onion

• 2 tbsp chopped cilantro

• Chaat masala and red chili powder, for garnish

Directions

• Mix flour, oil, and salt. Gradually add warm water to form a stiff dough.
• Roll into thin, small circles (2-3 inches).
• Deep-fry in hot oil until golden and puffed.
• Combine mashed potatoes, chaat masala, cumin, chili powder, salt, and chickpeas.
• Crack puris slightly and fill with potato mixture.
• Drizzle tamarind and mint chutneys.
• Top with yogurt, sev, onions, cilantro, chaat masala, and chili powder. Serve immediately.

Notes

• Tamarind Chutney : Simmer tamarind pulp, jaggery, cumin, and chili powder.
• Mint Chutney : Blend mint, cilantro, green chili, lemon juice, and salt.

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