A classic, low-calorie mixed vegetable raita recipe made with fresh cucumbers, tomatoes, and soothing yogurt. The perfect cooling side dish for spicy meals!
Veggie Raita is the simplest veggie raita recipe that requires just a few ingredients and some chopped veggies. It can lift your meal to several notches. I serve veggie raita with parathas, pulao,chicken biryani, khichdi, tahari, and just about everything.
It makes for a wholesome and delicious side dish and can be rustled up in a jiffy. Mix Veggie Raita is a very delicious and
healthy Recipe as well. It is a healthy meal, full of nutrients and an energetic side
dish, so let's begin.
Recipe tips:
You can add any vegetables or herbs that you like; just be sure to chop or grate them finely. Grated carrots, finely chopped capsicum, and cucumber work well. If you choose to use a potato, make sure it is boiled first.
You can use either green chili or red chili powder for some heat. If you prefer, feel free to skip both options.
Adding black salt enhances the flavor, so I recommend using it. If you don’t like black salt, you can substitute it with regular table salt.
This dish can be stored in the fridge until evening, but it is best enjoyed fresh.
If you have tried this Veggie Raita, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Vada Pav is a popular Mumbai, Maharashtra street food. Vada Pav is spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney! Vada Pav is one of Mumbai's most famous foods.
Vada deep-fried potato patties and pav burger buns are vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.
It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger. I have shared vada pav chutney in my previous post; now I am giving a link to the chutney below the ingredients list. So let's come to know how to make Vada Pav.
If you have tried this Vada Pav Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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To prepare this recipe, first we boil medium boil potatoes with the skin on for around 15 minutes, let them cool down for a while, then remove the skin and mash them with a hand masher or by using a hand.
Note: don’t overcook the potatoes; otherwise, you won’t be able to make potato balls in acute vada shape.
In the mashed potatoes, squeeze fresh lemon juice, add garam masala, and crushed black peppercorn.
Add salt and turmeric powder and mix them very well until everything is incorporated.
Keep kneading until the potato mixture forms into a dough.
Heat the oil in the pan on a low-medium flame, then add mustard seeds and cumin seeds, and let them crackle.
Then add chopped ginger-garlic, and fry them with cumin and mustard seeds for 30 seconds; now add green chilies along with fresh curry leaves.
Fry them together on low heat to prevent a burnt bhagar, then put a mashed potato in the bhagar
Cook potato mixture for 5 minutes on low-medium flame, then add fresh coriander leaves to the potato mixture.
Stir to mix well for another 2-3 minutes on low-medium flame, then turn off the flame and let it cool down completely. Set aside.
Remove as many curry leaves as much as possible from the potato filling to prevent disturbances at the time of eating. Make equal small balls of the potato mixture.
Give it shape into a round. I made 9 potato balls from 200g mashed potato mixture; keep aside.
Note: The same potato mixture can be used to make stuffed aloo paratha and aloo samosa.
Take another mixing medium bowl, then add gram flour, start to add powdered spices.
Mix the gram flour well with dry spices, and start adding water little by little. Make it into a smooth paste; the consistency should not be thick nor runny.
Note: Be very careful when adding salt in gram batter
because we have already added salt to the potato mixture as well, and chutneys also
are salty
Heat the oil in a wok or frying pan on a medium-high flame, and to check the oil temperature, drop a tiny gram
dumpling into the oil. Once it starts floating, reduce the heat to medium; the oil is ready for frying dumplings.
Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter; fry the balls from all sides on a medium-high flame till they turn golden brown.
Fry 2-3 potato balls in one batch.
Transfer to the kitchen paper towel to remove excess oil. Repeat the same process with all remaining potato balls.
Slice the pav buns in half.
Lightly toast them with a small amount of butter.
Spread the green chutney on the upper bun slice, and then spread dried garlic chutney on another bun slice.
Place the prepared vada in between and press it slightly from both sides.
Pav bread is ready to serve hot with dried garlic chutney and green chilies.
Matar Paratha Recipe || Stuffed Paratha || How to Make Matar Paratha with step-by-step photos and video
Matar Paratha, also known as Green Peas Paratha, is a crispy, delicious flatbread stuffed with spiced mashed green peas. This matar paratha is a great choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.
Green Peas Paratha is primarily a part of Indian cuisine, whereas in Pakistan, I haven’t seen this stuffed paratha at home. However, a variety of foods are adopted from neighboring countries, especially China, India than from other countries in Asia.
GOBI VADAPAV KEEMA, whatever names above are mentioned have been posted on my blog already, whereas some remain to cook like dosa masala, idli, Etc
For now, I am preparing posts on green pea paratha. There are many variations of making matar paratha. Here I am sharing a simple family recipe. This is the simplest version of matar ka paratha made with a few basic spices.
A pile of spices can’t give you the surety of making delicious food, while simple and fewer ingredients make your food delicious and light. More spices, oil, and ghee mean acidity, gastric problems, and heaviness.
Recipe Notes:
Using fresh peas in a green peas paratha enhances the taste and flavor of the recipe more than frozen peas. You might wonder why I'm discussing frozen peas while recommending fresh ones. The truth is, the peas I used in my recipe were purchased just two days ago during my trip to the market. After buying them, I peeled them, so you could say they are fresh enough! 😊 If you only have frozen peas available, feel free to use those.
This stuffed paratha is delicious, and I'm confident that everyone will love it. I used all-purpose flour to make the matar paratha extra crispy and tasty, but if you prefer or have digestive concerns, you can opt for whole wheat flour instead.
I recommend using ghee for making the matar paratha, as it adds incredible flavor. However, I used olive oil this time because I'm on a diet. If you don't have any health restrictions, definitely consider using ghee for an even more delicious paratha!
To Make Puffy green peas paratha, knead the dough medium soft and firm. If you knead the dough too soft, the matar paratha will tear, and the matar stuffing will come out. And if you knead the dough too hard, it will be hard to roll out and will make hard paratha.
If you have tried this Matar Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Add frozen/fresh green peas and keep stirring on a low-medium flame.
Then add salt and red chili powder, then mix them well. Cover it and allow to cook in steam (don’t add water)
Remove the cover and add lemon juice, then mix well and cover it. Give it another 2-3 minutes, more now that the stuffing is ready. Leave it aside for a bit to cool down.
Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.
Knead the dough again for a minute and divide the dough into equal portions. Flatten each portion between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it.
Gather it for all sides and seal it firmly in the center. Gently press the stuffed dough ball and keep it aside. Work on all dough portions as before
Dust over the rolling board or working surface, then carefully begin to roll around 5-6 inches in a round shape. Rolled paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy.
Preheat the tawa/griddle on high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame once bubbles form on the roti. Flip it and drizzle the oil/ghee over the paratha (butter also can be used)
Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown in color and puffy.
Once golden, take it off the tawa and transfer it onto the serving plate
