Tea-Time Snack Archives - RecipeWikki https://recipewikki.com/tag/tea-time-snack/ Wikipedia of Awesome Taste Sun, 01 Dec 2024 17:55:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Tea-Time Snack Archives - RecipeWikki https://recipewikki.com/tag/tea-time-snack/ 32 32 Paneer Chutney Pakora https://recipewikki.com/paneer-chutney-pakora/ Sun, 01 Dec 2024 17:55:50 +0000 https://recipewikki.com/?p=5197 Paneer Chutney Pakora is a crispy, deep-fried Indian snack made by stuffing paneer (cottage cheese) with flavorful green chutney, coating it in gram flour batter, and frying until golden brown. This delicious snack is perfect for monsoons, festive gatherings, or an evening tea-time treat. Origin Paneer Chutney Pakora Pakoras are a popular street food in […]

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]]> Paneer Chutney Pakora is a crispy, deep-fried Indian snack made by stuffing paneer (cottage cheese) with flavorful green chutney, coating it in gram flour batter, and frying until golden brown. This delicious snack is perfect for monsoons, festive gatherings, or an evening tea-time treat.

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
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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.

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]]> Mathri (Spiced Indian Crackers) https://recipewikki.com/mathri-spiced-indian-crackers/ Sun, 01 Dec 2024 14:52:59 +0000 https://recipewikki.com/?p=5191 Mathri is a crispy, flaky, and spiced Indian cracker that is traditionally enjoyed with tea. This savory snack is popular in North India, especially during festivals like Diwali and Holi. Mathri has a long shelf life, making it perfect for storing and munching on whenever you crave a crunchy, spiced treat. Origin Mathri (Spiced Indian […]

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]]> Mathri is a crispy, flaky, and spiced Indian cracker that is traditionally enjoyed with tea. This savory snack is popular in North India, especially during festivals like Diwali and Holi. Mathri has a long shelf life, making it perfect for storing and munching on whenever you crave a crunchy, spiced treat.

Origin Mathri (Spiced Indian Crackers)

Mathri originates from Rajasthan and Punjab, where it has been a staple tea-time snack for generations. It was originally made as a travel-friendly food, as its long shelf life made it ideal for long journeys. Over time, different regions have introduced variations, including masala mathri, methi (fenugreek) mathri, and even baked versions for a healthier alternative.

What I Love About This Recipe

Mathri is the perfect balance of crispiness and spice, making it a delightful accompaniment to masala chai. I love how versatile it is—you can adjust the seasoning, add different herbs, or even make a healthier baked version. The flaky texture and the slight tang from ajwain and black pepper make every bite flavorful. Plus, it stays fresh for weeks, making it an ideal homemade snack for festive occasions or everyday munching.

Also Read : Instant Pot Roast with Potatoes and Carrots

Mathri (Spiced Indian Crackers)
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Mathri (Spiced Indian Crackers)

Recipe by RecipeWikkiCourse: Holi Recipe
Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

80

kcal

Ingredients

  • 2 cups all-purpose flour (maida)

  • ¼ cup semolina (sooji) (for extra crunch)

  • ½ teaspoon carom seeds (ajwain)

  • ½ teaspoon black pepper, crushed

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon turmeric powder (optional, for color)

  • ¼ teaspoon red chili powder (optional, for spice)

  • 4 tablespoons ghee or oil (for flakiness)

  • ½ cup water (adjust as needed)

  • Oil (for deep frying)

Directions

  • In a large mixing bowl, combine all-purpose flour, semolina, ajwain, black pepper, salt, turmeric powder, and red chili powder.
  • Add ghee or oil and mix with your fingertips until the mixture resembles breadcrumbs.
  • Gradually add water, kneading into a stiff dough. Cover and let it rest for 30 minutes.
  • Divide the dough into small portions and roll each into a thick disc (around 2-3 inches in diameter).
  • Prick the discs with a fork to prevent puffing while frying.
  • Heat oil in a deep pan over low-medium heat.
  • Fry the mathris in batches, flipping occasionally, until they turn golden brown and crispy.
  • Remove and drain on paper towels.
  • Let the mathris cool completely before storing in an airtight container.

Notes

  • Using ghee enhances the flakiness; don’t reduce the fat content too much.

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