Origin Crispy Vegetable Pakoras

Pakoras are a beloved Indian street food with roots across South Asia. Traditionally made by deep-frying spiced vegetables in chickpea flour batter, they’re a go-to comfort food enjoyed at roadside stalls and in family kitchens alike.

Why You’ll Love This Recipe

Crispy on the outside, tender inside, and bursting with spices — these pakoras are simple to make and endlessly customizable. Whether served with chutney or ketchup, they always disappear fast!

Also Read : The Delight of Croque Madame: A French Classic

Crispy Vegetable Pakoras

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

137

kcal

Ingredients

• 1 cup chickpea flour (besan)

• ½ tsp turmeric

• ½ tsp red chili powder (adjust to taste)

• ½ tsp carom seeds (ajwain) or cumin seeds

• Salt, to taste

• ¾ cup water (adjust as needed for thick batter)

• 1 potato, thinly sliced

• 1 small onion, thinly sliced

• ½ cup shredded cabbage or spinach

• 1 small carrot, grated

• Handful of chopped cilantro

• Oil, for deep frying

Directions

• In a large bowl, mix chickpea flour, turmeric, chili powder, carom seeds, and salt.
• Gradually add water, whisking to form a thick, smooth batter.
• Stir in all the chopped/sliced vegetables and cilantro.
• Heat oil in a deep pan over medium-high heat.
• Drop spoonfuls of batter into the hot oil, frying in batches.
• Fry until golden brown and crisp, about 4–5 minutes per batch.
• Remove and drain on paper towels.
• Serve hot with green chutney or tamarind sauce.

Notes

• For extra crispiness, add a spoonful of rice flour to the batter.
• Always test fry one pakora to check salt/spice level and oil temperature.
• You can use any vegetables you have on hand — bell peppers, cauliflower, or even kale work great.

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Origin Indian-Style Pumpkin and Corn Burger

Inspired by traditional Indian street food and homemade veggie cutlets, this burger brings the essence of Indian flavors into a modern dish. The use of mashed pumpkin and sweet corn adds a unique texture, while spices like garam masala and cumin provide warmth and depth. Variations of similar spiced patties can be found in Indian households, often served as snacks or in chaats.

What I Love About This Recipe

I love how this burger is a perfect blend of health and taste. The pumpkin and corn make the patty naturally sweet and moist, while the spices elevate the flavors. It’s also incredibly versatile—you can serve it in a bun, wrap it in a roti, or enjoy it as a standalone cutlet. The crispy texture and the kick from green chilies make it a favorite at home, and it’s a great way to sneak in veggies!

Also Read : Christmas Tree Cheese Ball: A Festive Holiday Delight

Indian-Style Pumpkin and Corn Burger

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

250

kcal

Ingredients

• 1 cup pumpkin, grated and squeezed to remove excess water

• ½ cup sweet corn, boiled and mashed

• 1 medium potato, boiled and mashed

• ½ cup breadcrumbs (plus extra for coating)

• 1 teaspoon ginger-garlic paste

• 1 green chili, finely chopped

• ½ teaspoon garam masala

• ½ teaspoon cumin powder

• ½ teaspoon red chili powder

• ½ teaspoon chaat masala

• Salt to taste

• 2 tablespoons fresh coriander, chopped

• 2 tablespoons gram flour (besan) or cornflour

• 2 tablespoons oil (for shallow frying)

Directions

• In a mixing bowl, combine grated pumpkin, mashed corn, mashed potato, ginger-garlic paste, and green chili.
• Add garam masala, cumin powder, red chili powder, chaat masala, salt, and chopped coriander. Mix well.
• Stir in gram flour and breadcrumbs to bind the mixture. Adjust consistency by adding more breadcrumbs if needed.
• Shape the mixture into round burger patties and coat lightly with extra breadcrumbs.
• Heat oil in a pan and shallow-fry the patties on medium heat until golden brown and crispy on both sides.
• Slice burger buns and toast them lightly.
• Spread green chutney or mayonnaise on the buns.
• Place a lettuce leaf, followed by the crispy pumpkin-corn patty.
• Add onion and tomato slices, and a cheese slice if desired.
• Cover with the top bun and press gently.
• Serve hot with extra chutney, ketchup, or yogurt dip.

Notes

• To make it spicier, add more green chilies or a pinch of black pepper.
• If the mixture feels too wet, increase the amount of breadcrumbs for better binding.

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Origin Paneer Chutney Pakora

Pakoras are a popular street food in India, with variations found across different regions. Paneer pakora, in particular, is loved in North India, especially in Punjab, where it is commonly served with spicy chutney and masala chai. The addition of chutney inside the pakora enhances its flavor, making it a unique and delicious twist to the classic pakora recipe.

What I Love About This Recipe

Paneer chutney pakora is an irresistible combination of crispy coating, soft paneer, and tangy chutney. The contrast of textures and flavors makes every bite delightful. I love how quick and easy this recipe is, making it perfect for unexpected guests or sudden cravings. The chutney stuffing adds a fresh and zesty kick that sets it apart from regular pakoras. Plus, it pairs amazingly well with a hot cup of chai on a rainy day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Paneer Chutney Pakora

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

180

kcal

Ingredients

• 200g paneer, cut into thick squares or rectangles

• ½ cup gram flour (besan)

• ¼ teaspoon turmeric powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• ¼ teaspoon carom seeds (ajwain)

• Salt to taste

• ½ cup water (adjust for batter consistency)

• Oil for deep frying

• ½ cup fresh coriander leaves

• ¼ cup fresh mint leaves

• 1 green chili (adjust as per spice preference)

• ½ teaspoon cumin seeds

• ½ teaspoon lemon juice

• 1 clove garlic (optional)

• Salt to taste

Directions

• Blend all chutney ingredients into a smooth paste and set aside.
• Cut the paneer into thick slices and slit each piece halfway to create a pocket.
• Spread a small amount of chutney inside each pocket and gently press the paneer slices together.
• In a mixing bowl, combine gram flour, turmeric powder, red chili powder, garam masala, ajwain, and salt.
• Gradually add water and whisk into a smooth, lump-free batter with a slightly thick consistency.
• Heat oil in a deep pan over medium heat.
• Dip each chutney-stuffed paneer piece into the batter, ensuring it is fully coated.
• Carefully place in the hot oil and fry until golden brown and crispy, turning occasionally.
• Remove and drain excess oil on paper towels.
• Serve hot with extra green chutney and masala chai.

Notes

• The batter should be thick enough to coat the paneer well but not too thick to overpower the flavor.

The post Paneer Chutney Pakora appeared first on RecipeWikki.

Origin Dahi Bhalla

Dahi Bhalla has its roots in North India, particularly in Delhi and Punjab, where it is a beloved street food and festive dish. Traditionally, the lentil dumplings are deep-fried and then soaked in water before being layered with spiced yogurt and chutneys. Over time, variations have emerged, including additions like pomegranate seeds and sev.

What I Love About This Recipe

The combination of soft lentil dumplings with chilled yogurt makes this dish incredibly refreshing. The sweet and tangy tamarind chutney, along with spicy green chutney, adds layers of flavor. I love how the dumplings absorb the yogurt, becoming melt-in-the-mouth soft. It’s a dish that’s perfect for festive gatherings, offering a balance of textures and flavors in every bite. Plus, it’s a great make-ahead recipe!

Also Read : Chef John’s Roman-Style Chicken

Lentil Dumplings in Yogurt (Dahi Bhalla)

Recipe by RecipeWikki

Servings

2

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 1 cup urad dal (split black gram), soaked for 6-8 hours

• ¼ cup moong dal (optional, for extra softness)

• 1 teaspoon ginger, grated

• 1 green chili, finely chopped

• ½ teaspoon cumin seeds

• Salt to taste

• Oil (for deep frying)

• 2 cups thick yogurt, whisked

• ½ teaspoon roasted cumin powder

• ½ teaspoon chaat masala

• Salt to taste

• 1 teaspoon sugar (optional, for mild sweetness)

• ½ cup tamarind chutney

• ½ cup green chutney

• ½ teaspoon red chili powder

• ½ teaspoon black salt

• ¼ cup pomegranate seeds (optional)

• 2 tablespoons sev (optional, for crunch)

• Fresh coriander leaves, chopped

Directions

• Drain the soaked urad dal and moong dal, then grind into a smooth paste using minimal water.
• Add ginger, green chili, cumin seeds, and salt. Mix well.
• Whisk the batter until light and fluffy (this helps make the dumplings airy).
• Heat oil in a deep pan over medium heat.
• Wet your hands and drop spoonfuls of batter into the hot oil.
• Fry until golden brown, turning occasionally for even cooking.
• Remove and drain excess oil on paper towels.
• Soak the fried bhallas in warm water for 15-20 minutes until they soften.
• Gently squeeze out excess water without breaking them.
• Whisk the yogurt until smooth and add roasted cumin powder, chaat masala, salt, and sugar.
• Place the squeezed bhallas in a serving dish and pour the seasoned yogurt over them.
• Drizzle tamarind and green chutney over the yogurt.
• Sprinkle red chili powder, black salt, and more roasted cumin powder.
• Garnish with pomegranate seeds, sev, and fresh coriander leaves.
• Serve chilled and enjoy!

Notes

• Whisking the lentil batter is key to making soft and fluffy bhallas.
• Always soak the fried dumplings before adding them to yogurt to achieve the right texture.
• The yogurt should be thick but pourable—adjust with a little water if needed.
• Make-ahead tip: Fry and store bhallas in an airtight container; soak and assemble before serving

The post Lentil Dumplings in Yogurt (Dahi Bhalla) appeared first on RecipeWikki.

Origin Jalebi

Jalebi has its roots in the Middle East, where it was known as “Zalabiya” before making its way to India. Over time, it became an integral part of Indian cuisine, with regional variations found in different states. Today, it is a must-have during festivals, weddings, and special occasions.

What I Love About This Recipe

Jalebi is a perfect blend of crispy and syrupy textures, making every bite irresistibly delicious. The golden spirals absorb just the right amount of sugar syrup, creating a burst of sweetness with every bite. I love how the batter ferments naturally, enhancing the flavor and giving it that signature tang. Whether paired with rabri or eaten on its own, it’s always a delightful treat. Plus, the fun of piping the batter into hot oil makes it a joy to prepare at home!

Also Read : Phirni Recipe

Jalebi

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

157

kcal

Ingredients

• 1 cup all-purpose flour (maida)

• 2 tablespoons cornflour

• ½ teaspoon baking powder

• 1 tablespoon yogurt

• ¾ cup water (adjust as needed)

• 1 teaspoon lemon juice

• A pinch of saffron strands (optional, for color)

• ½ teaspoon turmeric or yellow food color (optional)

• 1 teaspoon ghee (for flavor)

• 1 cup sugar

• ½ cup water

• ¼ teaspoon cardamom powder

• A few saffron strands (optional)

• 1 teaspoon rose water (optional)

• 1 teaspoon lemon juice (prevents crystallization)

Directions

• In a bowl, mix all-purpose flour, cornflour, baking powder, and yogurt.
• Gradually add water while whisking to form a smooth, thick batter.
• Add lemon juice, saffron strands, and turmeric for color. Mix well.
• Cover and let the batter ferment for at least 8-12 hours or overnight.
• In a pan, mix sugar and water, then heat over medium flame.
• Stir until the sugar dissolves, then let it simmer until it reaches a one-string consistency.
• Add cardamom powder, saffron strands, and rose water. Keep warm.
• Heat oil or ghee in a flat pan over medium heat.
• Pour the batter into a piping bag or squeeze bottle.
• Pipe spirals directly into the hot oil and fry until golden brown and crisp.
• Remove from the oil and immediately dip in warm sugar syrup for 30-40 seconds.
• Take out and place on a serving plate.
• Serve hot with rabri or enjoy as is.

Notes

• Fermentation is key for a slightly tangy taste and crispy texture.
• The batter should be thick enough to hold its shape when piped.
• Keep the sugar syrup warm but not too hot while dipping the jalebis.

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Origin of Okonomiyaki-Inspired Crispy Rice

Okonomiyaki originated in Japan, particularly in Osaka and Hiroshima, where it’s made with a batter of flour, eggs, and shredded cabbage, then topped with rich sauces and bonito flakes. This recipe takes the flavors of okonomiyaki but swaps out the pancake for crispy rice, inspired by Japanese-style fried rice cakes.

What I Love About This Recipe

I love how this dish brings together the crispy, golden texture of fried rice with the savory, tangy, and slightly sweet flavors of okonomiyaki. The toppings add an exciting finish, and it’s super versatile—you can add protein like shrimp, chicken, or tofu for a complete meal.

Also Read : Hotdog Roll-Ups

Okonomiyaki-Inspired Crispy Rice

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

446+

kcal

Ingredients

• 2 cups cooked short-grain rice (preferably chilled)

• 1 tbsp vegetable oil (or sesame oil for extra flavor)

• ½ tsp salt

• ½ tsp soy sauce

• ½ cup shredded cabbage

• 2 tbsp Japanese mayonnaise (Kewpie recommended)

• 1 tbsp okonomiyaki sauce (or a mix of Worcestershire sauce & ketchup)

• 1 tbsp chopped green onions

• 1 tbsp bonito flakes (optional but adds authentic flavor)

• 1 tsp toasted sesame seeds

• ½ tsp nori flakes (or finely chopped seaweed)

Directions

• Heat a large pan over medium heat and add vegetable oil.
• Spread the chilled rice evenly in the pan, pressing it down slightly.
• Let it cook undisturbed for 5-7 minutes, until the bottom turns golden and crispy.
• Flip the rice in sections and cook the other side for another 3-5 minutes, adding soy sauce for extra flavor.
• While the rice is crisping, shred the cabbage and slice the green onions.
• Transfer the crispy rice to a plate.
• Sprinkle the shredded cabbage on top.
• Drizzle with okonomiyaki sauce and Japanese mayo in a zigzag pattern.
• Top with green onions, sesame seeds, nori flakes, and bonito flakes (if using).

Notes

• Extra Protein: Add shrimp, tofu, or a fried egg on top for more richness.
• Sauce Swap: If you don’t have okonomiyaki sauce, mix 1 tbsp Worcestershire sauce + ½ tbsp ketchup + ½ tsp soy sauce for a similar taste.

The post Okonomiyaki-Inspired Crispy Rice appeared first on RecipeWikki.

Jian Bing – The Ultimate Street Food

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ½ cup all-purpose flour

• ¼ cup mung bean flour (or substitute with more all-purpose flour)

• ¾ cup water

• ¼ tsp salt

• 2 eggs

• 1 tbsp chopped green onions

• 1 tbsp chopped cilantro

• 1 tbsp hoisin sauce

• 1 tbsp chili sauce (optional)

• 1 tbsp soy sauce

• 1 crispy wonton wrapper or fried cracker (for crunch)

• 1 tbsp sesame seeds (optional)

• 1 tbsp vegetable oil

Directions

• Prepare the Batter:
  In a bowl, mix flour, mung bean flour, water, and salt.
  Stir well until smooth and let it rest for 10 minutes.
• Cook the Crêpe:
  Heat a non-stick pan over medium heat and brush with oil.
  Pour a thin layer of batter onto the pan, spreading it evenly.
  Cook for 30-40 seconds until the edges start lifting.
• Add the Egg Layer:
  Crack an egg directly onto the crêpe and spread it evenly.
  Sprinkle with green onions, cilantro, and sesame seeds.
• Flip & Assemble:
  Flip the crêpe so the egg side faces down.
  Brush with hoisin sauce, soy sauce, and chili sauce.
  Place a crispy wonton wrapper or fried cracker in the center.
  Fold the sides over and roll it up like a wrap.
• Serve & Enjoy!
  Cut in half and enjoy this crispy, savory street food treat while warm!

Notes

• Flour Substitutes: Traditional Jian Bing uses mung bean flour, but you can use chickpea flour or just wheat flour.

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