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Fattoush Salad Pita Pizza

Fattoush Salad Pita Pizza

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Fattoush Salad Pita Pizza — Crispy pita with za’atar seasoning and topped with a generous layer of Trader Joe’s hummus, fresh veggies, and feta cheese! It’s light, fresh, and simple, making it the perfect summer lunch to fall in love with.

Now I know many of you might think of salad pizza as a crazy concept, but it truly is a marvelous creation! The sweet, tangy fattoush dressing paired with the  crunchy pita and veggies is a match made in heaven!

My favorite part about this dish is the Trader Joe’s Hummus which is a super rich, creamy option opposed to homemade. I love using it on wraps, dips, and this lovely salad pizza!

WATCH HOW TO MAKE FATTOUSH SALAD PITA PIZZA:

Fattoush Salad Pita Pizza

5 from 1 vote
Fattoush Salad Pita Pizza
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Fattoush Salad Pita Pizza
Prep Time
10 mins
Cook Time
5 mins
 

Crispy pita with za'atar seasoning and topped with a generous layer of Trader Joe’s hummus, fresh veggies, and feta cheese! It’s light, fresh, and simple, making it the perfect summer lunch to fall in love with.

Course: Baked, Dinner, Lunch, Salad, Snack
Cuisine: Fusion, Mediterranean
Custom Category: Baked, Dinner, Fusion, International Cuisine, Lunch, Snacks
Servings: 4
Calories: 251 kcal
Author: Nidhi Bothra
Ingredients
Pita Pizza:
  • 4 pita bread , I used Trader Joe's pita
  • olive oil
  • za’atar spice blend , see notes for recipe
  • 4 tbsp hummus , I used Trader Joe's hummus
  • feta cheese
  • red chili flakes
Fattoush Salad:
  • 2 cups greens , I used arugula and baby spinach spring mix
  • 1/2 cup cucumber , diced
  • 1/2 cup tomatoes , de-seeded and diced
  • 1/4 cup olives , sliced
  • 1/4 cup pickled onions , drained
  • 2 tbsp pickled radish , drained
Salad Dressing:
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 2 tsp sumac
  • 1 tbsp extra virgin olive oil
  • salt , to taste
  • black pepper , to taste
Instructions

  1. Brush your pitas with olive oil and sprinkle on za'atar spice blend. Bake for 5-7 minutes at 350°F/175°C until golden brown and crispy.

  2. In a separate bowl, mix together your salad, staring with olive oil, lemon juice, honey, sumac, salt, and pepper until combined. Toss with your greens, tomatoes, cucumbers, olives, onions, and radishes.

  3. To assemble, spread a generous layer of hummus on each pita. Top with the fattoush salad, feta cheese, and red chili flakes! Enjoy!

Recipe Video

Recipe Notes
  • If you don’t have za’atar spice blend, substitute it with 1 tsp thyme, 1 tsp roughly crushed sesame seeds, 1/2 tsp coriander powder, 1/2 tsp cumin powder.
Nutrition Facts
Fattoush Salad Pita Pizza
Amount Per Serving
Calories 251 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 495mg22%
Potassium 244mg7%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 6g7%
Protein 7g14%
Vitamin A 433IU9%
Vitamin C 12mg15%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Avocado Toast With Grilled Corn

Avocado Toast With Grilled Corn

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Spice up your usual avocado toast with this amazing grilled corn topping! It’s smoky, spicy, and adds a great crunch. Add tomatoes, truffle oil, or whatever toppings you have on hand for the most delightfully easy breakfast for all your summertime needs!

Avocado toast is a go-to weekday breakfast. Today, I decided to try it out with this charred corn after we had something similar at a cafe in Atlanta a few months back. And I’ve got to say, there’s nothing quite like this creamy, zesty toast to start off your morning!

Avocado Toast With Grilled Corn
Avocado Toast With Grilled Corn

5 from 1 vote
Avocado Toast With Grilled Corn
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Avocado Toast with Grilled Corn
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Spice up your usual avocado toast with this amazing grilled corn topping! It’s smoky, spicy, and adds a great crunch. Add tomatoes, truffle oil, or whatever toppings you have on hand for the most delightfully easy breakfast for all your summertime needs!

Course: Breakfast
Cuisine: American
Custom Category: Breakfast
Servings: 4 slices
Calories: 244 kcal
Author: Nidhi Bothra
Ingredients
Avocado Spread:
  • 4 slices bread
  • 2 medium avocados
  • 2 tbsp lemon juice
  • 2 green chilies , minced
  • 2 tbsp cilantro , chopped
  • salt , to taste
  • black pepper , to taste
Toppings:
  • 1 corn , grilled
  • tomatoes , chopped
  • pickled radishes
  • feta cheese , or any cheese of your choice
  • microgreens
  • basil leaves
  • truffle oil
  • lemon juice
  • sea salt
Instructions

  1. Remove the pit from a halved avocado and scoop out the avocado flesh into a small bow.l. Gently mash it with a fork.

  2. Then mix in lemon juice, green chilies, cilantro, salt and pepper.

  3. Toast a slice of bread until it's golden brown.

  4. Spread the avocado mixture on top of your bread.

  5. Sprinkle some corn, tomatoes, pickled radishes, feta cheese and microgreens on top. Add some lemon juice, salt and pepper as per your taste. Drizzle some truffle oil and enjoy!

Nutrition Facts
Avocado Toast with Grilled Corn
Amount Per Serving
Calories 244 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 227mg10%
Potassium 548mg16%
Carbohydrates 24g8%
Fiber 9g38%
Sugar 3g3%
Protein 5g10%
Vitamin A 162IU3%
Vitamin C 16mg19%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Elotes Mexican Street Corn

Elotes – Mexican Street Corn

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Try this incredibly delicious and unbelievably easy Elotes – grilled Mexican street corn recipe! All you need to do is grill the corn, slather it with mayo, chili, sprinkle some cilantro, and finish it with your favorite cheese and squeeze of lemon. There’s no better weather to be outside, so spice up your grilling game with these Mexican elotes!

Elotes Mexican Street Corn
Elotes Mexican Street Corn
Elotes Mexican Street Corn

5 from 1 vote
Elotes Mexican Street Corn
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Elotes - Mexican Street Corn
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Try this incredibly delicious and unbelievably easy Elotes - grilled Mexican street corn recipe! All you need to do is grill the corn, slather it with mayo, chilli, sprinkle some cilantro, and finish it with your favorite cheese and squeeze of lemon. There’s no better weather to be outside, so spice up your grilling game with these Mexican elotes!

Course: Sides, Snack
Cuisine: Mexican
Keyword: streetfood
Custom Category: Sides, Snacks
Servings: 4
Calories: 168 kcal
Author: Nidhi Bothra
Ingredients
  • 4 corn on the cob
  • 1 tbsp butter
  • 3 tbsp mayonnaise
  • 1 tbsp sour cream , optional
  • 1 lemon , cut into wedges
  • 1 tbsp red chili powder , or paprika
  • 2 tbsp cotija cheese , or use any other cheese
  • 2 tbsp cilantro , finely chopped
Instructions

  1. Grill the corn until charred on all sides, about 5-7 minutes.

  2. Mix together the mayo and sour cream. Brush this into a thin layer on the corn.

  3. Sprinkle the corn with lime juice, chili powder, cheese, and cilantro. Enjoy!

Nutrition Facts
Elotes - Mexican Street Corn
Amount Per Serving
Calories 168 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 18mg6%
Sodium 191mg8%
Potassium 331mg9%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 7g8%
Protein 5g10%
Vitamin A 925IU19%
Vitamin C 21mg25%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Pasta Chip Bhel

TikTok Pasta Chip Bhel

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A fun Indo-Chinese spin on the viral Tiktok trend that’s been all over my feed these days! With fresh veggies and a spicy asian sauce, you won’t be able to resist the crunchy goodness of this simple chaat made with pasta cooked in an air fryer!

WATCH HOW TO MAKE PASTA CHIP BHEL:

Pasta Chip Bhel

5 from 1 vote
Pasta Chip Bhel
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TikTok Pasta Chip Bhel
Prep Time
10 mins
Cook Time
25 mins
 

A fun Indo-Chinese spin on the viral TikTok trend that’s been all over my feed these days! With fresh veggies and a spicy asian sauce, you won’t be able to resist the crunchy goodness of this simple chaat made with pasta cooked in an air fryer!

Course: Chaat, Pasta, Salad, Snack
Cuisine: Asian, Chinese, Fusion, Indian
Keyword: vegan
Custom Category: Airfryer Recipes, Chaat (Indian Street Food), Pasta, Salad
Servings: 4
Calories: 181 kcal
Author: Nidhi Bothra
Ingredients
Pasta Chips:
  • 2 cups cooked pasta
  • 2 tbsp oil
  • 1 tsp garlic salt
  • 2 tsp black and white sesame seeds
  • 1 tsp black pepper
Bhel:
  • 1 small onions , julienned
  • 1/4 cup mixed cabbage , sliced
  • 2 tbsp matchstick carrots
  • 1/4 cup mixed color bell peppers , finely diced
  • 3 tbsp green onions , finely chopped
  • 2 tbsp schezwan sauce
  • 1 tbsp soy sauce
  • 1 tbsp sweet and sour sauce
  • 1 tbsp vinegar
  • 1 tsp red chili flakes
Instructions

  1. Preheat your Air Fryer to 400°F/205°C or oven to 350°F/175°C. In a small bowl, mix together your cooked pasta, oil, garlic salt, sesame seeds, and black pepper. Air fry for 15 minutes, shaking halfway. If baking, spread into a single layer on the tray and bake for 12 minutes.

  2. In a large mixing bowl, mix together your pasta chips with all of the ingredients. Garnish with sesame seeds and green onions and enjoy!

Recipe Video

Nutrition Facts
TikTok Pasta Chip Bhel
Amount Per Serving
Calories 181 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 849mg37%
Potassium 142mg4%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 1488IU30%
Vitamin C 12mg15%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Ragi Dosa

Ragi Dosa

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Ragi Dosa – a simple, nutritious South-Indian classic made with finger millet for a healthy source of fiber and protein! I love serving it with a hot bowl of sambhar or some fresh chutney for a quick, wholesome lunch!

WATCH HOW TO MAKE RAGI DOSA:


Ragi Dosa Ingredients
Ragi Dosa
Ragi Dosa

RAGI DOSA BATTER:
5 from 1 vote
Ragi Dosa
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Ragi Dosa
Prep Time
15 mins
Cook Time
30 mins
 

Ragi Dosa - a simple, nutritious South-Indian classic made with finger millet for a healthy source of fiber and protein! I love serving it with a hot bowl of sambhar or some fresh chutney for a quick, wholesome lunch!

Course: Breakfast, Drinks, Lunch, Main Course
Cuisine: Indian
Keyword: healthy
Custom Category: Breakfast, Dinner, Healthy, Lunch, Main Course
Servings: 6
Calories: 315 kcal
Author: Nidhi Bothra
Ingredients
Ragi Dosa:
Potato Masala Filling:
  • 4 medium potatoes , boiled
  • 1 onions , thinly sliced
  • 1 green chilies , thinly sliced
  • 1 inch ginger , finey chopped
  • 1 dried red chilies
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • pinch asafoetida powder (hing)
  • 7-8 curry leaves
  • 2 tsp lemon juice
  • 3 tbsp water
  • 1/4 cup cilantro , chopped
  • 2 tsp oil
  • salt , to taste
Instructions
Ragi Dosa:

  1. Wash the ragi, urad dal, and brown rice under cold water a few times. Then soak them in room temperature water for 3-4 hours. Once soaked, drain the water.

  2. Transfer the soaked dal, rice, and ragi to a blender along with the poha. Slowly add water as needed to get the desired consistency. The dosa batter should be thick and smooth, but still spreadable. Mix in the salt.
  3. Transfer the batter into a large pot and cover it with a plate. Let sit overnight or for 8-10 hours in a warm place to ferment. The batter should have doubled in size and will be airy and fluffy. Mix the batter gently, without disturbing the air that’s formed. Adjust the salt to your taste and adjust the consistency by taking smaller portions out. From this batter you can make idli too!
  4. To make the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
  5. Drizzle some ghee around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown. Fold it in half and enjoy with some potato filling, chutney and sambhar!
  6. To make more dosas, sprinkle some water and wipe the pan with a cloth. Reduce the heat to low and follow the same steps.
Potato Masala Filling:

  1. In a pan, heat the oil and saute the cumin seeds, mustard seeds and red chili. Once the mustard seeds start to pop, add in the curry leaves and asafoetida and roast for another minute.

  2. Add in the onions and sauté for a few minutes until they become translucent. Add in green chili, and ginger and sauté for 2-3 minutes.

  3. Add in the potatoes, salt, and turmeric powder. Mash the potatoes using the back of a spatula and then add in the water. Mix well and let cool for 3 minutes.

  4. Turn off the gas and fold in some cilantro and lemon juice. Your potato masala filling for dosa is ready!

Recipe Video

Nutrition Facts
Ragi Dosa
Amount Per Serving
Calories 315 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 38mg2%
Potassium 350mg10%
Carbohydrates 67g22%
Fiber 5g21%
Sugar 1g1%
Protein 10g20%
Vitamin A 118IU2%
Vitamin C 27mg33%
Calcium 237mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Fresh Fruit Popsicles

Fruit and Veggie Popsicles

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These refreshing fruit popsicles are a sweet, tangy way to cool down this summer! With in-season classics like jamun and plum paired with a secret ingredient for added nutrition, homemade popsicles have never been this easy!

I love trying out new flavor combos each summer and recently I’ve been loving pairing fruits and veggies. Each of the popsicles here has a secret veggie added for a boost of antioxidants and vitamins so you can cool off in a healthy way!

Fresh Fruit Popsicles
Fresh Fruit Popsicles

5 from 1 vote
Fresh Fruit Popsicles
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Fruit and Veggie Popsicles
Prep Time
20 mins
Total Time
20 mins
 

These refreshing fruit popsicles are a sweet, tangy way to cool down this summer! I love trying out new flavor combos each summer and recently I’ve been loving pairing fruits and veggies. Each of the popsicles here has a secret veggie added for a boost of antioxidants and vitamins so you can cool off in a healthy way!

Course: Ice Cream
Cuisine: American
Keyword: vegan
Custom Category: Healthy, Ice cream & Popsicles
Servings: 16 pcs
Calories: 57 kcal
Author: Nidhi Bothra
Ingredients
Plum Beet Popsicle:
  • 3-4 medium plums , diced
  • 1 small beetroot , diced
  • 1/2 tsp chaat masala
  • 1/4 tsp salt
  • 1/4 cup water , as needed
  • honey , as needed
Orange Carrot Popsicle:
  • 2 large oranges , peeled
  • 1 carrots , diced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1/2 tsp chaat masala
  • 1/4 tsp salt
  • 1/4 cup water , as needed
  • honey , as needed
Jamun Popsicle:
  • 15-20 jamun (java plum or indian blackberry) , I used frozen
  • 1/2 tsp chaat masala
  • 1/4 tsp salt
  • 1/2 cup water , as needed
  • honey , as needed
Grape Mint Popsicle:
  • 1 cup green grapes
  • 10-15 mint leaves
  • 7-8 leaves spinach
  • 1/2 tsp chaat masala
  • 1/4 tsp salt
  • 1/2 cup water , as needed
  • honey , as needed
Instructions

  1. For each popsicle, blend all of the ingredients together until smooth. Make sure to only add as much water as needed, depending on the pulp of your fruits. Once blended, strain the mixture.

  2. Transfer each mixture into popsicle molds and freeze for 7-8 hours. Remove from the molds when ready and enjoy!
Nutrition Facts
Fruit and Veggie Popsicles
Amount Per Serving
Calories 57 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 153mg7%
Potassium 211mg6%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 12g13%
Protein 1g2%
Vitamin A 1021IU20%
Vitamin C 21mg25%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Dahi-Mustard-Bhindi-Okra-In-Yogurt-Mustard-Gravy

Dahi Mustard Bhindi – Okra in Yogurt Mustard Gravy

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Dahi  Mustard Bhindi – creamy and rich, this Bengali-inspired dish is a new twist to the classic bhindi (okra) we all love. With flavors of mustard, poppy seed, and almonds, spice up your dinner game with this quick, delicious recipe!

Coming from Jaipur, I’ve grown up eating dahi (yogurt) bhindi, but I only recently tried this version when visiting Kolkata a few years back. Ever since, I’ve fallen in love with this very unique flavor that comes from the mustard and poppy seeds.

This version is a super simple, weeknight curry that pairs well with naan or rice. It’s creamy, nutty, and aromatic — everything I love in a wholesome meal!

WATCH HOW TO MAKE DAHI MUSTARD BHINDI:

Dahi-Mustard-Bhindi-Okra-In-Yogurt-Mustard-Gravy

5 from 2 votes
Dahi-Mustard-Bhindi-Okra-In-Yogurt-Mustard-Gravy
Print
Dahi Mustard Bhindi - Okra in Yogurt Mustard Gravy
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Dahi Mustard Bhindi (Okra in Yogurt Mustard Gravy) - creamy and rich, this Bengali-inspired dish is a new twist to the classic bhindi (okra) we all love. With flavors of mustard, poppy seed, and almonds, spice up your dinner game with this quick, delicious recipe!

Course: Main Course
Cuisine: Indian
Custom Category: Dinner, Indian Main Course, Lunch, Main Course
Servings: 4
Calories: 204 kcal
Author: Nidhi Bothra
Ingredients
Bhindi:
  • 250 grams bhindi (okra) , thin size, washed and patted dry
  • 1 1/2 tbsp oil
Paste:
  • 2 tbsp poppy seeds
  • 4 almonds , or cashews
  • 1 1/2 tsp black mustard seeds
  • 3 tbsp water , hot
Gravy:
Instructions

  1. To prepare the bhindi (okra), cut off the ends and create a slit lengthwise going halfway in not all the way. Then, cut the bhindi in half or into 1 inch long pieces.

  2. To make the paste, soak your mustard seeds, poppy seeds, and almonds in the hot water for 15-20 minutes. Then, grind it into a fine paste in a small grinder. Set this aside.

  3. In a large pan, heat 1½ tbsp of oil on medium heat and then add in your bhindi and shallow fry for 5-6 minutes. Then, cover the pan and let it cook for 5-6 minutes until the bhindi is 80% cooked. Take the bhindi out into a separate plate and set aside.

  4. In the same pan, heat 1 tbsp neutral oil and 1 tbsp mustard oil on medium heat. Add in cumin seeds and let it crackle. Then, add in your ginger garlic paste and cook for 30 seconds.

  5. Now, add in your onions and sauté until translucent and slightly browned. Add in your poppy-mustard-almond paste and sauté for 2-3 minutes.

  6. Then, add in your beaten yogurt and all of your spices. Mix until well combined and sauté for 3-4 minutes.

  7. When the oil starts to come up, add in your bhindi and cook covered for 2 minutes. Make sure not to over cook the bhindi since it’s already cooked and just needs to soak in the flavor.

  8. Sprinkle some garam masala on top and Your Dahi Mustard Bhindi (Okra in Yogurt Mustard Gravy) is ready! Enjoy!

Recipe Video

Nutrition Facts
Dahi Mustard Bhindi - Okra in Yogurt Mustard Gravy
Amount Per Serving
Calories 204 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 2mg1%
Sodium 47mg2%
Potassium 383mg11%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 770IU15%
Vitamin C 17mg21%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Mango Fritters - Aam Ke Pakode

Mango Fritters – Aam Ke Pakode

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I have always loved the monsoon season back in India and it’s not complete without a hot cup of adrak wali chai (ginger milk tea) and a plate of garma-garam pakodas (hot fritters).

With all the rain we’ve been getting, this time I thought of stepping away from the obvious and give these usual fritters a sweet-tangy twist. So I took out the mangoes I bought yesterday and created these satisfyingly crispy treats!

These mango pakodas were so easy to make! You only need slightly firm mangoes and a gram-rice flour batter with whole spices and herbs. Chop the mangoes into squares, dip them in the batter and fry in hot oil until crisp. Serve these with some freshly made chutney and trust me, the amazing burst of mango flavor will leave you craving for more!

So pour some of your favorite chai, put on some music, and celebrate the rain with these crispy crunchy delicacies!

WATCH HOW TO MAKE MANGO FRITTERS – AAM KE PAKODE:

Mango Fritters - Aam Ke Pakode

5 from 2 votes
Mango Fritters - Aam Ke Pakode
Print
Mango Fritters - Aam Ke Pakode
Prep Time
20 mins
Cook Time
10 mins
 

These crispy Mango Fritters (Aam Ke Pakode) with a sweet and tangy twist are super easy to make. Serve it with some freshly made chutney and the amazing burst of mango flavor will leave you craving for more!

Course: Appetizer, Snack
Cuisine: Indian
Custom Category: Appetizers, Snacks
Servings: 6
Calories: 169 kcal
Author: Nidhi Bothra
Ingredients
  • 3-4 mangoes , 80% ripe, cut into chunks
  • 1 cup besan (gram or chickpea flour)
  • 2 tbsp rice flour
  • 1 cup water , more as needed
  • 1/4 cup cilantro , with tender stems
  • 1/4 cup basil leaves
  • 1 inch ginger
  • 3 green chilies
  • 1 tbsp coriander seeds , dry roasted
  • 1 tsp carom seeds , dry roasted
  • 1 tsp fennel seeds (saunf) , dry roasted
  • 1 tbsp hot oil
  • pinch baking soda
  • 2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 2 tsp lemon juice , optional (add only if your mangoes are very sweet)
  • salt , to taste
  • oil , for frying
  • 1 tbsp chaat masala , for sprinkling
Instructions

  1. In a mortar and pestle, add in basil, cilantro, ginger, green chili, carom seeds, fennel seeds, and coriander seeds. Grind them into a coarse paste.

  2. In a separate bowl, add in gram flour, rice flour, salt, red chili powder, turmeric powder, garam masala, baking soda, hot oil, and your herb-spice paste. Slowly add in your water until it reaches the consistency of pancake batter.

  3. Heat some oil in a heavy-bottom saucepan on medium heat.

  4. Coat your mangoes in the batter and fry until golden brown. Make sure not to crowd the pan so the pakodas cook evenly without sticking. Take them onto a plate lined with a napkin and sprinkle with chaat masala.

  5. Serve with your choice of chutney and enjoy!

Recipe Video

Recipe Notes
  • Try to keep the spice level on the higher side since the mango will balance those stronger flavors.
  • Chaat masala is an absolute must for these pakodas!
Nutrition Facts
Mango Fritters - Aam Ke Pakode
Amount Per Serving
Calories 169 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 103mg4%
Potassium 386mg11%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 17g19%
Protein 6g12%
Vitamin A 1424IU28%
Vitamin C 42mg51%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

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Instant Pot Wholesome Khichdi

Wholesome Khichdi (Instant Pot or Stovetop)

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Sometimes all you need is a bowl of simple, home-cooked food. When I think of such a satisfying comfort meal, a lightly seasoned khichdi is the first thing that comes to my mind.

A wholesome, nutritious khichdi is an easy-to-digest, vegetarian one pot meal prepared with different varieties of lentils and rice cooked in its own unique style in every Indian household. This creamy bowl of Indian style risotto is seasoned with various spices. The flavors of this comforting meal with ghee and served with yogurt raita, papad, pickle and chutney are so soothing that they’ll warm your heart after a long day!

Instant Pot Wholesome Khichdi
Instant Pot Wholesome Khichdi
Instant Pot Wholesome Khichdi

5 from 1 vote
Instant Pot Wholesome Khichdi
Print
Wholesome Khichdi (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
15 mins
 

This creamy bowl of Indian style risotto is seasoned with various spices. The flavors of this comforting meal with ghee and served with raita, papad, pickle and chutney are so soothing that they’ll warm your heart after a long day!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Custom Category: Dinner, Healthy, Indian Main Course, Instant Pot Recipes, Lunch, Main Course, Meals
Servings: 3
Calories: 381 kcal
Author: Nidhi Bothra
Ingredients
Khichdi:
Kachumber Salad:
  • 1 cucumber , chopped
  • 8-10 cherry tomatoes , chopped
  • 1 shallots (onions) , chopped
  • 1 green chilies , chopped
  • 3 tbsp peanuts , roughly crushed
  • 1 tsp chaat masala
  • 1/2 tsp red chili powder
  • 1/2 tsp honey
  • 1 tbsp lemon juice
  • salt , to taste
Instructions
Instant Pot:

  1. Turn on saute mode in the Instant Pot and add in ghee, bay leaves, cinnamon, cardamom, and cumin seeds. Sauté for 1 minute and add in your onions and green chili-ginger-garlic paste. Sauté for 2 mins until fragrant.

  2. Add in your tomatoes and sauté for 2-3 minutes. Then, add in your carrot, peas, zucchini, drained rice, and drained lentils. Gently mix them together. Add in salt, turmeric powder, red chili powder, and water.

  3. Put the lid on and pressure cook for 5 minutes on high in manual mode and then quick release after 5 minutes.

  4. Open the Instant Pot and if needed, adjust the consistency by adding some more water and cooking on saute mode. Adjust the seasonings according to your taste.

  5. Serve with Kachumber salad, yogurt, and pickles! Enjoy!

Stove Top:

  1. All the instructions are the same as above, except step 3. In that step add an additional ½ cup of water and then pressure cook for 1 whistle on high flame and 1 whistle on medium flame.

Kachumber Salad:

  1. To make the Kuchumber salad, mix the ingredients together and set aside.

Nutrition Facts
Wholesome Khichdi (Instant Pot or Stovetop)
Amount Per Serving
Calories 381 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 112mg5%
Potassium 1076mg31%
Carbohydrates 63g21%
Fiber 16g67%
Sugar 10g11%
Protein 16g32%
Vitamin A 4506IU90%
Vitamin C 42mg51%
Calcium 104mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!

Burger Bowl

Burger Bowl

Published by

Loaded with veggies, homemade quinoa-broccoli burger patties, and a flavorful dressing, these burger bowls are the perfect alternative to regular burgers! They’re light, nutritious, and the easiest filling meal to throw together!

Burger Bowl

5 from 2 votes
Burger Bowl
Print
Burger Bowl
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Loaded with veggies, homemade quinoa-broccoli burger patties, and a flavorful dressing, these burger bowls are the perfect alternative to regular burgers! They're light, nutritious, and the easiest filling meal to throw together!

Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: healthy
Custom Category: Bowls, Dinner, Lunch
Servings: 4
Calories: 307 kcal
Author: Nidhi Bothra
Ingredients
Patty:
  • 1/2 cup quinoa , cooked and dry (best made a day before)
  • 1 cup broccoli , blanched and dried on kitchen towel
  • 1/4 cup paneer , grated
  • 1/4 cup fresh breadcrumbs , made with 2 slices bread
  • 2 tbsp parmesan cheese , grated
  • 1 tsp ginger , grated
  • 1 green chilies , minced
  • 1 clove garlic , minced
  • 1 tbsp mustard sauce
  • 1 tsp red chili flakes
  • 1/2 tsp black pepper
  • 1 tsp cumin powder
  • 1 tsp italian seasoning
  • salt , to taste
Street Corn:
  • 1 cup corn , fresh and boiled
  • 7-8 cherry tomatoes , halved
  • 1 small red onions , finely chopped
  • 1 thai red peppers , finely chopped
  • 1 tbsp cilantro , finely chopped
  • 1 tsp lemon juice
  • salt , to taste
  • black pepper , to taste
Carrots:
  • 4 carrots , cut in ribbons (I used multicolor carrots)
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1/2 tsp sesame seeds
  • salt , to taste
Grain:
  • 1 1/2 cup grain of your choice , cooked, use any grain like quinoa, couscous, farro, barley
  • salt , to taste
  • black pepper , to taste
Dressing:
  • Cleveland Kitchen's Fermented Backyard Ranch , or see instructions for homemade lemon-tahini dressing
Other Toppings:
  • 1/2 cup pickled radishes
  • 2 mangoes ,finely sliced
  • 2 cups salad leaves
  • microgreens
  • chips , of your choice
Instructions

  1. To make the burger patty, add all of the ingredients into a food processor and grind into a coarse mixture. Transfer the mixture into a separate bowl and shape into patties about 2 inches in diameter. Heat some oil on medium heat in a pan and shallow fry the patties until golden brown and crispy, about 2-3 minutes per side.

  2. To make the street corn, mix together all of the ingredients in a separate bowl.

  3. To make the carrots, mix together all of the ingredients in a separate bowl.

  4. To make the grains, mix together all of the ingredients in a separate bowl.

  5. If you want to use homemade lemon-tahini dressing, whisk ⅓ cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup or honey, ½ tsp red chili flakes, salt, 2 tbsp water (as needed) until it turn creamy. You can store it in a fridge for a week. It tastes best when served at room temperature.

  6. To assemble the bowl, add some salad leaves at the base of your bowl. Divide the toppings among the bowls and garnish with microgreens, chips, and your dressing! Enjoy!

Nutrition Facts
Burger Bowl
Amount Per Serving
Calories 307 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 234mg10%
Potassium 663mg19%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 8g9%
Protein 11g22%
Vitamin A 10786IU216%
Vitamin C 39mg47%
Calcium 176mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest YouTube and share your creation with me!