Potato Paneer Tots


Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper.

Recipe makes about 24.


  • 2 medium russet potatoes
  • 1 cup mashed paneer
  • 1 teaspoon salt, adjust to taste
  • 1 finely chopped jalapeno pepper (hari mirch)
  • 1/4 teaspoon black pepper

For batter:

  • 3 tablespoon all purpose flour (maida, plain flour)
  • 5 tablespoons water

Also needed:

  • Oil to fry


  1. Mix flour and water together and make a thin, smooth batter and keep aside.
  2. Peel the skin off the potatoes and shred them in a grater or food processor.
  3. In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
  4. Once cooked, drain the water and pour some cold water over the potatoes.
  5. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
  6. Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together
  7. Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
  8. Heat the oil in a frying pan on medium high heat.
  9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
  10. Dip the potato balls in the batter one at a time and slowly drop into the frying pan.
  11. Turn them occasionally. Fry tots until golden-brown all around.
  12. Remove them with a slotted spoon and drain on a paper towel.
  13. Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.

Spicy Potatoes


Spicy potatoes are a great dish to serve for appetizer, snack or side dish.

Recipe will serve 4


  • 3 medium red potatoes
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seed
  • 1 teaspoon crushed coriander seed
  • 1 teaspoon crushed fennel seed
  • 8 to 10 fenugreek seeds
  • 1 teaspoon shredded ginger
  • 1/4 teaspoon black pepper
  • 2 green chilis, seeded and sliced long ways
  • 1 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped cilantro


  1. Peel off some skin in stripes from the potatoes; leave some of the skin to provide color.
  2. Cut the potatoes into bite size cubes.
  3. In a pot, boil about four cups of water; add one teaspoon of salt and the cubed potatoes.  make sure there is enough water in pot so potatoes are soaked. Boil the potatoes till they are tender but not mushy.
  4. After potatoes are cooked, drain the water and set aside.
  5. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  6. Add cumin seed, and as cumin seeds crack add coriander, fennel seed, fenugreek seed and shredded ginger, stir fry for half a minute.
  7. Add potatoes and Stir-fry on medium high heat till they are light golden brown.
  8. Add salt, black pepper and green chili and roast another two to three minutes. Turn off the heat and add lemon juice and cilantro and mix. Serve hot.
  9. Adjust salt, lemon, and pepper to your taste.

Masala French Fries


Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.

Recipe serves 2 to 4.


  • 2 medium russet potato
  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mint powder (sukha podina)
  • 1/4 teaspoon black pepper (kali mirch)
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon citric acid (tatri)
  • Oil to fry


  1. Peel the potatoes wash and cut into French fries.
  2. Mix the salt with potato and let it sit for about ten minutes.
  3. Drain the salt water well and lightly pat dry.
  4. Mix cornstarch, salt, mint powder, citric acid, red and black pepper together.
  5. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
  6. Heat the oil in frying pan on medium high heat.
  7. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
  8. Fry the fries till they become gold in color all around, turn the fries a few times while frying.
  9. Remove fries from oil and place on paper towel.
  10. Serve hot and enjoy!


  1. Replace dry mint with dry fenugreek leaves.
  2. Feel free to experiment.


You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.

Bread with potato


Bread with potato filling makes a mouthwatering snack. This is a perfect snack with afternoon tea or served as an appetizer. Bread Potato Rolls are crunchy on the outside, and soft and spicy on the inside. They are also easy to prepare. Try them today.

Recipe will make 8 Bread Rolls.


  • 4 bread slices, bread should be firm
  • 2 medium size potatoes boiled peeled and mashed this will make about 1-1/4 cup mashed potatoes
  • 1/4 cup green peas boiled
  • 1 teaspoon oil
  • 1/4 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon salt
  • 1/8 teaspoon red chili powder
  • 1/2 teaspoon mango powder (amchoor)
  • 1 tablespoon finely chopped cilantro (hara dhania)
  • 1 green chili (hari mirch) minced; adjust to taste
  • 1 teaspoon finely chopped ginger
  • Oil to fry


  1. Heat the oil in a frying pan and add cumin seed. As cumin seed starts cracking add green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat. Taste the mix it should be little spicier then you prefer as it will taste milder after filling in bread. Set aside.
  2. Trim the edges of the bread slices, cut into two pieces. Set aside.
  3. Take about 1-1/2 tablespoons of mixture and roll them in oval shape. Make 12 rolls. The size of potato roll will depend on the size of the bread.
  4. Take small bowl of water for wetting the bread.
  5. Take one slice of the bread and dip in the water lightly on one side. Place the slice in between your palms and press squeezing out the access water. This will make the bread moist.
  6. Place the filling in the center of this bread and completely cover it all around giving the oval shape. Repeat and make all the rolls. Before frying let them sit for about 5 minutes. This will evaporate some of the water from the bread and it will absorb less oil when frying. The Bread Rolls will also be crispier.
  7. Heat the oil in a frying pan on medium high heat, and drop the rolls slowly not over lapping.
  8. Fry the Bread Rolls until they are golden brown, turning occasionally. This should take about 2-3 minutes.
  9. Take them out over paper towel. Serve them hot with Hari Cilantro Chutney and Tamarind Sweet and Sour Chutney.

Chickpeas Patties


Chola Tikki (chickpeas patties) is a spicy and yummy snack. Tikki are also known as a chat. Just the smell of Tikki can make you hungry.


  • 1 cup of boiled chickpeas (kable chana)
  • 3 medium potatoes
  • 1 tablespoon shredded ginger
  • 1 tablespoon chopped cilantro (hara dhania)
  • 2 chopped green chili seeded, adjust to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • Oil to shallow fry

For Garnish:


  1. Boil potatoes until they are tender.
  2. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
  3. After potatoes are cool, peel the skin off and mash the potatoes.
  4. Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
  5. Mash the chickpeas coarsely.
  6. Mix all the ingredients together; adjust salt and pepper to your taste.
  7. With oiled hands, divide the mixture into 8 to 10 equal portions.
  8. Make them into the shape of patties keeping them about a half inch thick.
  9. Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
  10. Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
  11. You may have to adjust the heat while cooking as needed.

Serving suggestions:

  1. Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
  2. Tikki can also be served with tomato ketchup.


  1. Substitute the boiled chickpeas with can chickpeas.
  2. Also if mixture is too moist Tikki will break.
  3. Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet or in the oven at 350 degrees for about 15 minutes or until they are hot.

Baking in oven

Heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

Crispy Spinach Pakoras


Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. One of my favorite ways to serve these pakoras is papdi chaat.

Recipe makes about 30 pieces


For Batter

  • ½ cup gram flour (basen)
  • 1 tablespoon corn starch (arrow root powder)
  • ½ teaspoon salt adjust to taste
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon asafetida (hing)
  • About 3/4 cup water

Also need

  • About 30 fresh spinach leaves
  • Oil to fry


  1. Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
  2. Add the water slowly to make a smooth batter (batter should be thin consistency).
  3. Heat the oil in a frying pan on medium high heat.
  4. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
  6. Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
  7. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
  8. The crispy, delicious pakoras are now ready to serve.
  9. They can be stored for several days in air tight container.


If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.

Serving Suggestions

  1. Spinach pakoras can be served as chips with your choice of dipping sauce.
  2. Spinach crisp can also be served as papdi chaat.

Spicy Bread Pakoras

Spicy Bread Pakoras are great as an appetiser, finger food for any type of the gathering, and a tasty compliment for your afternoon tea.


  • 4 slices of firm white bread
  • 1 cup gram flour (besan)
  • 1 tablespoon rice flour
  • 1 teaspoon salt
  • Pinch of asafetida (hing)
  • 1 teaspoon cumin seeds (jeera)
  • 2 finely chopped green chilies
  • 1/4 cup chopped cilantro (green coriander)
  • 1/2 cup + 2 tablespoons of water
  • Oil to fry


  1. Remove the crust from all sides of the bread.
  2. Slice the bread lengthwise into 3 equal parts.
  3. Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
  4. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
  5. Next, add the green chilies and cilantro. Mix well.
  6. Heat the oil in a frying pan on medium high heat.
  7. Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
  8. Dip the bread slices in the batter one at a time and slowley drop into the frying pan.
  9. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
  10. Turn them occasionally. Fry the Pakoras until both sides are golden-brown.
  11. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.


  1. If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy.
  2. You may have to adjust the heat as needed while cooking.


Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.

Serving suggestions:

  1. The bread pakoras are best when dipped with a fresh cilantro chutney or tamarind chutney.
  2. Pakoras taste best when they are served hot.
  3. Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.Image