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Crispy on the edges and fluffy on the inside, this hasselback potato chaat (Delhi style) is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these baked spicy potatoes!

Hasselback Aloo Chaat – Spicy Potatoes

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Crispy on the edges and fluffy on the inside, this hasselback aloo chaat is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these spicy potatoes!

A hasselback cut is a perfect choice for chaats because they allow the flavor to seep deep inside the potatoes. All that tangy, spicy, sweet goodness is then evenly distributed all throughout the potato, making for an even more delicious meal! This chaat is almost like a twist on a typical Delhi style potato chaat because instead of frying the potatoes, we’ve just baked them to achieve that super crispy texture.

The real stars of the show, though, are our homemade chaat masala and toppings. The freshness of the spices really helps to amplify all those flavors and just bring the dish to life! Top it all of with some radishes and pickled onions and serve it with a mint cilantro chutney, and you’ve got an appetizer that’s sure to turn heads at your next backyard party!

Crispy on the edges and fluffy on the inside, this hasselback potato chaat (Delhi style) is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these baked spicy potatoes!

Crispy on the edges and fluffy on the inside, this hasselback potato chaat (Delhi style) is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these baked spicy potatoes!

HOW TO MAKE HASSELBACK ALOO CHAAT:
  1. Cut the Potatoes! Wash and dry the potatoes and cut them hasselback style. Hasselback potatoes are potatoes that are cut into many thin slices but not quite all the way through, they are still connected at the bottom. Place a potato on the cutting board between two chopsticks. Then slice the potato into 1/4 inch think slices, the chopstick will prevent you from going all the way through.
  2. Marinate! Make the marinade together in a small bowl by mixing the salt, butter, ginger, garlic, oil, and mint. Brush the marinade onto the potatoes, making sure it gets in between each slice for maximum flavor.
  3. Bake! Place the potatoes in an oven- safe dish. Then, bake for 15 minutes uncovered, followed by 20 minutes covered with foil, and then uncovered for as long as it takes for the potatoes to be golden brown and fork tender.
  4. Mix and Garnish! Toss the potatoes with half of the garnishes (radish, pickled onions, fresh mint, cilantro, thai red chilies, chaat masala, lemon juice) and top with the tamarind chutney.
  5. Enjoy! Serve the aloo chaat with the rest of the garnishes and some mint cilantro chutney on the side so people can add as much of them as they’d like!Crispy on the edges and fluffy on the inside, this hasselback potato chaat (Delhi style) is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these baked spicy potatoes!
5 from 4 votes
Crispy on the edges and fluffy on the inside, this hasselback potato chaat (Delhi style) is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these baked spicy potatoes!
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Hasselback Aloo Chaat - Spicy Potatoes
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Crispy on the edges and fluffy on the inside, this Delhi style hasselback potato chaat is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these spicy potatoes!

Course: Appetizer, Chaat, Snack
Cuisine: Indian
Keyword: streetfood
Custom Category: Appetizers, Chaat (Indian Street Food), Snacks
Servings: 8
Calories: 214 kcal
Author: Nidhi Bothra
Ingredients
  • 16 baby potatoes , sliced hasselback style
Marinade:
  • 2 tbsp butter , melted
  • 1 tbsp oil
  • 1 tbsp garlic , minced
  • 1 tsp ginger , minced
  • 1 tsp dried mint
  • 1/2 tsp salt
Homemade Chaat Masala:
Garnish:
  • 1 1/2 tbsp tamarind chutney
  • 2 tbsp cilantro , chopped
  • 1 1/2 tbsp fresh mint , chopped
  • 1/2 cup radish , shredded
  • 1/2 cup pickled onions , cut into rings
  • 2 tsp Thai red chilies or green chilies , finely sliced
  • lemon juice , to taste
  • chaat masala , to taste
Accompaniment:
  • mint cilantro chutney
Instructions

  1. Preheat the oven to 400°F/205°C.

  2. Wash and dry the potatoes and cut them hasselback style. Hasselback potatoes are potatoes that are cut into many thin slices but not quite all the way through, they are still connected at the bottom.

    How to cut a potato hasselback style: Place a potato on the cutting board between two chopsticks. Then slice the potato into 1/4 inch think slices, the chopstick will prevent you from going all the way through.

  3. Make the marinade together in a small bowl by mixing the salt, butter, ginger, garlic, oil, and mint. If your butter is salted, be careful of how much salt you add because the masalas and chutneys we will put on later also contain salt.

  4. Place the potatoes in an oven- safe dish and brush them with the marinade, making sure to get the marinade into the cuts to maximize flavor. Bake for 15 minutes uncovered, followed by 20 minutes covered with foil, and then uncovered for as long as it takes for the potatoes to be golden brown and fork tender.

  5. To make the homemade chaat masala, mix together all of the ingredients. You will not use all of it, so simply use it as needed and store the remainder in an air tight container. If you'd prefer to not make the spice bled yourself, you can simply use a store-bought chaat masala.

  6. To serve, toss the potatoes with half of the garnishes and top with the tamarind chutney. Keep the rest of the garnishes and some mint cilantro chutney on the side so people can add as much of them as they'd like. Enjoy!

Recipe Notes
  • If you want to make these potatoes ahead of time, you can half bake them up to a day before. When serving, give them a quick mix and let them finish baking. Garnish with all the toppings and serve!
Nutrition Facts
Hasselback Aloo Chaat - Spicy Potatoes
Amount Per Serving
Calories 214 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 775mg34%
Potassium 934mg27%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 255IU5%
Vitamin C 44mg53%
Calcium 36mg4%
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!

Crispy on the edges and fluffy on the inside, this hasselback potato chaat (Delhi style) is a delicious appetizer. Tangy and sweet from a homemade chaat masala, fresh radishes, and pickled onions, there’s no better treat for your taste buds than these baked spicy potatoes!

Deliciously soft and tender, these homemade Pita Breads are nothing short of heavenly! A super simple mix of pantry staples, whip these Mediterranean Pita breads up to use in sandwiches, wraps, and even as naan!

Homemade Pita Bread

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Deliciously soft and tender, these homemade Pitas are nothing short of heavenly! A super simple mix of pantry staples, whip these up to use in sandwiches, wraps, and even as naan!

Pitas are a staple in Mediterranean and Middle Eastern diets — and for good reason! With their soft, tender insides and golden brown outsides, eating one of these feeling like getting a warm hug. This recipe maximizes efficiency without sacrificing any of the flavor, for the most perfect pitas you’ve ever eaten.

Salty, tangy, fluffy. You just can’t beat the deliciousness of a pita! Serve these pitas with some homemade falafel, hummus, and a quick salad for a delicious lunch or simple party entree!

You can enjoy the pitas with my Mediterranean falafel hummus bowl:

Deliciously soft and tender, these homemade Pita Breads are nothing short of heavenly! A super simple mix of pantry staples, whip these Mediterranean Pita breads up to use in sandwiches, wraps, and even as naan!

Deliciously soft and tender, these homemade Pita Breads are nothing short of heavenly! A super simple mix of pantry staples, whip these Mediterranean Pita breads up to use in sandwiches, wraps, and even as naan!

HOW TO MAKE PITA BREAD:
  1. Make the Dough! Mix together the lukewarm water, yeast, and 1 tsp of the sugar. Let the mixture sit until the yeast blooms and the mixture looks bubbly on the top. In a stand mixer or bowl, add in the salt, flour, and remaining sugar. Whisk the dry ingredients until combined and then add in the yeast mixture, yogurt, and extra virgin olive oil.
  2. Knead the Dough! Knead the dough by hand for 8-10 minutes until it is soft and slightly sticky to the touch. You might need to add a little more water or flour based on how wet or dry your dough turns out to be. Be sure to knead by hand for at least 10 minutes and not use the stand mixer because you won’t get that fluffy texture otherwise.
  3. First Dough Rise! Shape the dough into a ball by tucking its sides underneath and transfer to a well-oiled bowl. Cover the bowl with a towel or some plastic wrap and let the dough sit for about 2 hours until it doubles in size.
  4. Second Dough Rise! After the dough has risen, transfer it from the bowl out onto a clean work surface and divide it into 8-12 balls. Cover these with a towel or plastic wrap and let rise for another 20 minutes. While the dough is rising for the second time, preheat the oven to 500°F / 260°C
  5. Roll and Bake! Roll the balls out into pitas that are evenly about 1/4 to 1/2 inch thick. Place them onto a parchment lined baking tray and bake for 5-8 minutes until fluffy and golden brown. Make sure to keep an eye on them, though, because as soon as they puff up, take them out or they will become hard and dry out. Cool on a wire-rack for 10 minutes before serving. For best results, bake the pitas in two batches.
  6. Enjoy! Savor these pitas with some homemade falafel, hummus, and a quick salad for a delicious meal!Deliciously soft and tender, these homemade Pita Breads are nothing short of heavenly! A super simple mix of pantry staples, whip these Mediterranean Pita breads up to use in sandwiches, wraps, and even as naan!
5 from 2 votes
Deliciously soft and tender, these homemade Pita Breads are nothing short of heavenly! A super simple mix of pantry staples, whip these Mediterranean Pita breads up to use in sandwiches, wraps, and even as naan!
Print
Homemade Pita Bread
Prep Time
25 mins
Cook Time
20 mins
Resting Time
2 hrs 20 mins
Total Time
45 mins
 

Deliciously soft and tender, these homemade Pitas are nothing short of heavenly! A super simple mix of pantry staples, whip these up to use in sandwiches, wraps, and even as naan!

Course: Breads, Sides
Cuisine: Mediterranean
Keyword: baked
Custom Category: Baked, Breads
Servings: 12 pcs
Calories: 96 kcal
Author: Nidhi Bothra
Ingredients
  • 3 3/4 cup all purpose flour , or bread flour
  • 3/4 cup water , more if needed
  • 2 1/2 tsp active dry yeast
  • 3/4 cup yogurt , full fat
  • 3 1/2 tbsp extra virgin olive oil , more for greasing
  • 2 tsp salt
  • 4 tsp sugar
Instructions

  1. Proof the yeast: In a mixing bowl, mix together the lukewarm water, yeast, and 1 tsp of the sugar. Let the mixture sit until the yeast blooms and the mixture looks bubbly on the top.

  2. Prepare the dough: In a stand mixer with a dough hook attachment, or a large mixing bowl, add in the salt, flour, and remaining sugar. Whisk the dry ingredients until combined and then add in the yeast mixture, yogurt, and extra virgin olive oil.

  3. Knead the dough: Knead the dough by hand for 10-12 minutes until the dough is soft and slightly sticky to the touch. You might need to add a little more water or flour based on how wet or dry your dough turns out to be. Be sure to knead by hand for at least 10 minutes and not use the stand mixer because you won't get that fluffy texture otherwise.

  4. First dough rise: Shape the dough into a ball by tucking its sides underneath and transfer to a well-oiled bowl. Cover the bowl with a towel or some plastic wrap and let the dough sit for about 2 hours until it doubles in size.

  5. Second dough rise: After the dough has risen, transfer it from the bowl out onto a clean work surface and divide it into 8-12 same sized balls. Cover these with a towel or plastic wrap and let rise for another 20 minutes.

  6. Preheat the oven: While the dough is rising for the second time, preheat the oven to 500°F / 260°C.

  7. Roll: Once the dough has risen, roll the balls out into pitas that are evenly about 1/4 to 1/2 inch thick.

  8. Bake: Place them onto a parchment lined baking tray and bake for 5-8 minutes until fluffy and golden brown. Make sure to keep an eye on them, though, because as soon as they puff up, take them out or they will become hard and dry out. Cool on a wire-rack for 10 minutes before serving. For best results, bake the pitas in two batches.

  9. Serve these pitas with some homemade falafel, hummus, and a quick salad for a delicious lunch!

Recipe Notes
  • The oven temperature has to be very hot in order for them to puff up, so after your first batch if the oven temperature has dropped, let it come back up to temperature before baking the next batch.
  • I needed to use about 3 tbsp more water to achieve the desired consistency using bread flour.
  • For the yeast blooming, make sure not to use old yeast or use water that is too hot or cold. Lukewarm water works best for this step.
  • Yogurt, although not usually found in a pita recipe, imparts a very faint tangy flavor and helps the pita become very soft and tender.
  • To make sure that each pita is the same size, it's best to weigh the balls when you're dividing the dough so they're equal.
Nutrition Facts
Homemade Pita Bread
Amount Per Serving
Calories 96 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 259mg11%
Potassium 52mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 24mg2%
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!

Deliciously soft and tender, these homemade Pita Breads are nothing short of heavenly! A super simple mix of pantry staples, whip these Mediterranean Pita breads up to use in sandwiches, wraps, and even as naan!

With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

Hawaiian Tofu Poke Bowl

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With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

Poke is a Hawaiian staple made with marinated protein and served on a bed of rice with other sliced veggies. Using some organic, raw tofu not only keeps that cool and refreshing flavor, but is just as nutritious!

In this bowl, it’s all about the layers of flavor. With a salty tofu, spicy edamame (which has a special Japanese spice mix in it!), tangy ginger, and a whole of other flavor profiles, there’s no shortage of deliciousness waiting for you in this poke bowl.

Add some color and flavor into your life with this simple Tofu Poke Bowl that requires no cooking and is guaranteed to make your life a little more fun!

With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

5 from 1 vote
With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!
Print
Hawaiian Tofu Poke Bowl
Prep Time
20 mins
Total Time
20 mins
 

With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

Course: Lunch, Main Course, Salad
Cuisine: Hawaiian
Keyword: bowl, healthy
Custom Category: Bowls, Main Course, Salad
Servings: 4
Calories: 580 kcal
Author: Aryav Bothra
Ingredients
Rice:
  • 2 cups cooked sushi rice , or any short grain rice
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/2 tsp salt
Tofu:
  • 1 1/2 cups extra firm tofu , or paneer
  • 2 1/2 tbsp soy sauce
  • 1 1/2 tbsp red chili paste
  • 1 tbsp mirin (japanesse rice wine) , optional
  • 1/2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1/2 tbsp honey
  • 1 1/2 tbsp sweet and sour sauce
  • 1/2 tbsp lemon juice
  • 1 tbsp garlic , minced
  • 1/2 tbsp ginger , grated
  • black pepper , to taste
  • salt , to taste
Edamame:
Cabbage:
  • 3/4 cup purple cabbage
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • salt , to taste
Pickled Ginger:
  • 1 inch ginger , sliced into ribbons
  • 1 tbsp lemon juice
  • 3 slices beetroot
Spicy Ranch:
  • 3 tbsp ranch dressing
  • 2 tbsp sriracha
Other Toppings:
  • 3 spring onions , sliced
  • 1 carrots , julienned
  • toasted sesame seeds
  • 3 sheets dried seaweed , chopped
Instructions

  1. Cook the sushi rice according to the package instructions and once cooked, mix in the rice vinegar, salt, and sugar. Set aside to cool until the toppings are ready.

  2. For the tofu, mix together the tofu and all of the sauces, ginger, garlic. salt, and black pepper. Let marinate until ready to serve the bowls or for at least 15 minutes. If you don't want to have the tofu raw, feel free to pan fry it in some oil until golden brown and then cook in the marinade on a medium flame for 10 minutes until nice and thickened.
  3. For the pickled ginger. Mix together the beet, lemon, and ginger ribbons and let sit for at least 5-10 minutes to get a vibrant pink color. Remove the beet slices before adding the poke bowl.
  4. For the edamame, mix together the cooked edamame, nanami togarashi chili seasoning, and lemon juice. Set aside until ready to assemble the poke bowls.
  5. For the cabbage, mix the cabbage, olive oil, lemon juice, and salt. Set aside until ready to assemble.
  6. For the spicy ranch, simply mix the ranch and sriracha together for quick and easy sauce! Feel free to adjust the quantity of sriracha based on your desired spices level!
  7. To assemble the poke bowls, add the rice along with all the other toppings in small mounds in the bowl. Garnish with some toasted sesame seeds and the spicy ranch and enjoy!
Nutrition Facts
Hawaiian Tofu Poke Bowl
Amount Per Serving
Calories 580 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 1118mg49%
Potassium 329mg9%
Carbohydrates 108g36%
Fiber 9g38%
Sugar 14g16%
Protein 27g54%
Vitamin A 2824IU56%
Vitamin C 40mg48%
Calcium 206mg21%
Iron 7mg39%
* 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!

With sesame-ginger tofu, spicy edamame, and pickled ginger, this Tofu Poke Bowl is a total game changer! Requiring no cooking whatsoever, taste the tropical flavors of Hawaii with this super simple recipe!

When you’re wanting to start your day off right, there’s nothing like banana pancakes for a clean, easy breakfast! Whip these beauties up with a few simple ingredients, cook till golden brown, and enjoy with the sugary goodness of some maple syrup!

Banana Pancakes

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When you’re wanting to start your day off right, there’s nothing like banana pancakes for a clean, easy breakfast! Whip these beauties up with a few simple ingredients, cook till golden brown, and enjoy with the sugary goodness of some maple syrup!

When you’re wanting to start your day off right, there’s nothing like banana pancakes for a clean, easy breakfast! Whip these beauties up with a few simple ingredients, cook till golden brown, and enjoy with the sugary goodness of some maple syrup!

5 from 1 vote
When you’re wanting to start your day off right, there’s nothing like banana pancakes for a clean, easy breakfast! Whip these beauties up with a few simple ingredients, cook till golden brown, and enjoy with the sugary goodness of some maple syrup!
Print
Banana Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

When you’re wanting to start your day off right, there’s nothing like banana pancakes for a clean, easy breakfast!

Course: Breakfast
Cuisine: American
Keyword: fruits
Custom Category: Breakfast
Servings: 6 pcs
Calories: 105 kcal
Author: Nidhi Bothra
Ingredients
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 banana , ripe and mashed
  • 1 tbsp oil , or butter and some for cooking
  • 1 1/2 tsp baking powder
  • 1 tbsp sweetener of your choice
  • pinch salt
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon , optional
Instructions

  1. Mix all of the ingredients together until well combined. Adjust the quantity of milk as need to achieve your desired consistency.

  2. Grease a pan with some oil or butter and cook the pancakes until golden brown for about 2-4 minutes per side.
  3. Serve with some fresh fruit, chia seeds, and maple syrup and enjoy!
Nutrition Facts
Banana Pancakes
Amount Per Serving
Calories 105 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 136mg6%
Potassium 124mg4%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 1mg1%
Calcium 109mg11%
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!

When you’re wanting to start your day off right, there’s nothing like banana pancakes for a clean, easy breakfast! Whip these beauties up with a few simple ingredients, cook till golden brown, and enjoy with the sugary goodness of some maple syrup!

As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit! It's is a refreshing drink, super popular in Mexico and Central America and has virtually endless flavor combos you can try!

Cantaloupe Agua Fresca

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As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit!

An Agua Fresca is a refreshing drink made with blended fruit, water, and any sweetener. It’s super popular in Mexico and Central America and has virtually endless flavor combos you can try!

This Cantaloupe Agua Fresca is a virtually effortless drink that you can whip up to sip from the comfort of your patio. Blended cantaloupe, water, mint, lime, and honey make this drink super light and tangy, perfect for the weather!

As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit! It's is a refreshing drink, super popular in Mexico and Central America and has virtually endless flavor combos you can try!

As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit! It's is a refreshing drink, super popular in Mexico and Central America and has virtually endless flavor combos you can try!

As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit! It's is a refreshing drink, super popular in Mexico and Central America and has virtually endless flavor combos you can try!

5 from 2 votes
As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit! It's is a refreshing drink, super popular in Mexico and Central America and has virtually endless flavor combos you can try!
Print
Cantaloupe Agua Fresca
Total Time
15 mins
 

As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit! It's is a refreshing drink, super popular in Mexico and Central America and has virtually endless flavor combos you can try!

Course: Drinks
Cuisine: Mexican
Keyword: fruits
Custom Category: Drinks
Servings: 8
Calories: 24 kcal
Author: Nidhi Bothra
Ingredients
  • 1 cantaloupe , ripe, deseeded and chopped
  • 3 cups water or coconut water, as needed
  • honey , to taste, based on cantaloupe sweetness
  • lemon , to taste, based on cantaloupe sourness
  • 3 tbsp basil seeds (sabja seeds) , soaked in 1/4 cup water
  • 1 tsp salt
  • 10-15 mint leaves , fresh, more for garnish
  • carbonated water or soda , optional
Instructions

  1. Blend the cantaloupe with 1 cup of water/coconut water until it becomes a very fine mixture. Strain it and transfer to another bowl.

  2. Add more water/coconut water until it reaches your desired consistency. Mix in the fresh lemon juice, honey, and salt until evenly mixed. Also rub the mint leaves between your hands to release the essential oils and gently mix into the liquid. Chill for at least 2 hours in the fridge.

  3. To serve, add ice into a glass and fill 2/3 of the way with the cantaloupe agua fresca. Stir in a small spoon of the basil seeds, add a sprig of mint and enjoy the natural falvors! If you want to serve it at a party or would simple like some more fizz, top the glass off with some carbonated water, soda or sprite.

Nutrition Facts
Cantaloupe Agua Fresca
Amount Per Serving
Calories 24 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 307mg13%
Potassium 191mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 2387IU48%
Vitamin C 26mg32%
Calcium 12mg1%
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!

As the temperatures rise and the summer sun remains high in the sky, there’s nothing like a refreshing Cantaloupe Agua Fresca! Perfumed with mint, naturally sweetened with honey, and served on the rocks, this simple summer refresher is a quick and fancy step-up from a regular bowl of fruit! It's is a refreshing drink, super popular in Mexico and Central America and has virtually endless flavor combos you can try!

Crispy on the outside and fluffy on the inside, these Savory Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!

Savory Aloo Sabudana Waffles

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Crispy on the outside and fluffy on the inside, these Savory Aloo Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!

Sabudana — otherwise known as tapioca or sago — has been increasingly gaining popularity outside of India as a superfood. Packed with minerals, gluten-free, and a great regulator of blood flow to your brain and heart, there’s no doubt that it’s a filling carb to start off your day!

This dish is quite similar to a sabudana vada, but by adding paneer and cheese with potato and serving it as a waffle instead of frying, it’s modern dish that is sure to turn heads at the dining table or even at parties (whenever we get back to that again). The combination of tangy spices like chaat masala and crispy vegetables makes for a perfect breakfast meal!

Crispy on the outside and fluffy on the inside, these Savory Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!

Crispy on the outside and fluffy on the inside, these Savory Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!


5 from 1 vote
Crispy on the outside and fluffy on the inside, these Savory Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!
Print
Savory Aloo Sabudana Waffles
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Crispy on the outside and fluffy on the inside, these Savory Aloo Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!

Course: Breakfast, Snack
Cuisine: Fusion, Indian
Custom Category: Breakfast, Fusion, Snacks
Servings: 4
Calories: 239 kcal
Author: Nidhi Bothra
Ingredients
  • 1 1/2 cup potatoes , boiled and grated
  • 1 cup paneer or cottage cheese , grated
  • 2/3 cup sabudana (tapioca or sago pearls)
  • 1/4 cup fresh breadcrumbs , takes 2 bread slices
  • 1/4 cup bell peppers , diced
  • 1 tbsp green chilies , minced
  • 1 tbsp ginger , minced
  • 2 tbsp carrots , finely chopped
  • 1/4 cup peanuts , coarsely crushed
  • 1/4 cup cheese , shredded
  • 2 tbsp cilantro , chopped
  • 1 tsp black pepper
  • 1 1/2 red chili powder
  • 1 1/2 tsp chaat masala
  • 1/2 tsp garam masala
  • lemon juice , to taste
  • salt , to taste
  • oil or butter for greasing
Instructions
  1. To make the breadcrumbs, simply blend 2 slices of bread in the food processor until it becomes a coarse powder. You don’t need to toast or bake the bread for this recipe.

  2. Rinse the sabudana pearls in cold water, for 3-4 times until the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours with enough water to just cover them. They should absorb the water and double in size. After soaking, gently press them and check that they are not hard from inside, because that means they need to be soaked for longer. Now drain them completely and spread them on a kitchen towel till they are totally dry.

  3. Mix all of the ingredients with the sabudana pearls and adjust the seasoning to your taste, ensuring that the mixture is evenly combined.

  4. Heat your waffle maker and liberally grease both the top and bottom. Once heated, use a spoon and your hand to gently press the mixture into the waffle maker and then close and and cook as per the instructions of your waffle maker. Mine took about 8-10 minutes to become nice and golden brown.

  5. Once it’s finished cooking, cool the waffle down on a wire rack to help it become crispy and serve warm with your choice of sauces. It goes great with sour cream or mint chutney! Enjoy!

Recipe Notes
  • The homemade breadcrumbs really help to bind the waffle together and help it crisp up. Homemade ones, made with 2 slices of bread that are simply pulsed in the food processor, are definitely better than store-bought ones. If you don’t want to add breadcrumbs, replace it with 1 1/2 tbsp cornstarch.
  • If you don't have a waffle maker, you can simply use a panini or sandwich press, use that instead. Alternatively, you can just make it in a pan like cutlets.
Nutrition Facts
Savory Aloo Sabudana Waffles
Amount Per Serving
Calories 239 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 45mg15%
Sodium 92mg4%
Potassium 44mg1%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 10g20%
Vitamin A 1629IU33%
Vitamin C 14mg17%
Calcium 321mg32%
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!

Crispy on the outside and fluffy on the inside, these Savory Sabudana Waffles are a modern take on sabudana, a staple ingredient used all over India in vada or khichdi. Whip these beauties up as a quick breakfast or evening snack and enjoy the cheesy, spicy, guilt-free flavors!

Greek Couscous Salad featuring chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette. This Mediterranean salad full of protein is perfect for a refreshing, balanced lunch.

Greek Couscous Salad

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Bring a little color into your life with this Greek Couscous Salad that features chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette to make it all sing!

If you’re looking for a refreshing, balanced lunch that’ll help you incorporate more colors and food groups into your diet, you’re in the right place! Protein from the chickpeas, fiber from the couscous, healthy fats from the dressing, and tons of antioxidants and vitamins from the veggies make this Mediterranean salad a super nutritious meal!

The main flavor of this salad comes from that homemade red wine vinaigrette! A quick mix of red wine vinegar, olive oil, garlic, chili flakes, basil, and oregano— there’s a fresh, and light Mediterranean flavor reminiscent of a Greek salad.

Perfect as a weekday lunch, pair this Greek Couscous Salad with a fresh smoothie or juice and savor the crunchy veggies, bring cheese, and mouthwatering dressing!

Greek Couscous Salad featuring chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette. This Mediterranean salad full of protein is perfect for a refreshing, balanced lunch.

Greek Couscous Salad featuring chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette. This Mediterranean salad full of protein is perfect for a refreshing, balanced lunch.

Greek Couscous Salad featuring chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette. This Mediterranean salad full of protein is perfect for a refreshing, balanced lunch.

5 from 2 votes
Greek Couscous Salad featuring chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette. This Mediterranean salad full of protein is perfect for a refreshing, balanced lunch.
Print
Greek Couscous Salad
Prep Time
20 mins
Total Time
20 mins
 

Greek Couscous Salad featuring chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette. This Mediterranean salad full of protein is perfect for a refreshing, healthy lunch.

Course: Lunch, Salad
Cuisine: Greek
Keyword: healthy
Custom Category: International Cuisine, Lunch, Salad
Servings: 4
Calories: 383 kcal
Author: Nidhi Bothra
Ingredients
Salad:
  • 2 cups salad greens
  • 1 cup chickpeas (garbanzo beans) , rinsed and drained
  • 1 cup couscous , cooked
  • 1/2 cup black olives , sliced
  • 1 cup cherry tomatoes , diced
  • 1/2 cup cucumber , chopped
  • 1/2 cup red onions , chopped
  • 1/4 cup feta cheese , crumbled
Dressing:
  • 1/4 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 tsp mustard sauce
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp dried basil
  • salt , to taste
Instructions

  1. In a small mixing bowl, whisk together all of the dressing ingredients until well combined.

  2. For the salad, mix together all of the ingredients in a large mixing bowl and toss together with the dressing. Enjoy!

Recipe Notes
  • Feel free to use any salad greens you’d like! I used a mix of arugula, spinach, Swiss chard, and lettuce.
  • If you don’t have any of these ingredients, any vegetable or protein source will pair well with the dressing and taste great!
  • If you’re looking to go vegan, simply omit the feta cheese and enjoy!
  • If you don't have red wine vinegar then use 1/4 cup lemon juice and 1 tbsp lemon zest instead of 1/4 cup red wine vinegar. This will make a delicious lemon vinaigrette!
Nutrition Facts
Greek Couscous Salad
Amount Per Serving
Calories 383 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 8mg3%
Sodium 420mg18%
Potassium 605mg17%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 9g10%
Protein 12g24%
Vitamin A 549IU11%
Vitamin C 20mg24%
Calcium 119mg12%
Iron 4mg22%
* 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!

Greek Couscous Salad featuring chickpeas, cucumber, tomatoes, feta, and a drizzle of red wine vinaigrette. This Mediterranean salad full of protein is perfect for a refreshing, balanced lunch.

Aam Panna Green Mango Popsicle - A fun twist on a traditional Indian summer beverage, this tangy, sweet, and spicy popsicle is the perfect way to cool off! Flavored with green mangoes, fresh mint, and raisins — say goodbye to the blistering summer heat!

Aam Panna Green Mango Popsicles

Published by

Aam Panna Green Mango Popsicles – A fun twist on a traditional Indian summer beverage, this tangy, sweet, and spicy popsicle is the perfect way to cool off! Flavored with green mangoes, fresh mint, and raisins — say goodbye to the blistering summer heat!

Aam panna is a traditional summer drink enjoyed all over India for its cooling properties! I decided to take the drink and make it into a popsicle because, let’s be honest, it just makes sense! In a more portable and enjoyable way, these popsicles are sure to be a hit!

The flavor of the popsicles is a super tangy, sweet, and salty combo! The green mangoes and mint offer this delicious freshness that, when paired with the spices, really brings out this complex flavor!

With the rising summer temps and scorching sun, sometimes all you want to do is cool off. With these Aam Panna Popsicles, enjoying the summer is made a breeze!

STEP BY STEP VIDEO:

Aam Panna Green Mango Popsicle - A fun twist on a traditional Indian summer beverage, this tangy, sweet, and spicy popsicle is the perfect way to cool off! Flavored with green mangoes, fresh mint, and raisins — say goodbye to the blistering summer heat!

Aam Panna Green Mango Popsicle - A fun twist on a traditional Indian summer beverage, this tangy, sweet, and spicy popsicle is the perfect way to cool off! Flavored with green mangoes, fresh mint, and raisins — say goodbye to the blistering summer heat!

5 from 1 vote
Aam Panna Green Mango Popsicle - A fun twist on a traditional Indian summer beverage, this tangy, sweet, and spicy popsicle is the perfect way to cool off! Flavored with green mangoes, fresh mint, and raisins — say goodbye to the blistering summer heat!
Print
Aam Panna Green Mango Popsicles
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A fun twist on a traditional Indian summer beverage, this tangy, sweet, and spicy popsicle is the perfect way to cool off! Flavored with green mangoes, fresh mint, and raisins — say goodbye to the blistering summer heat!

Course: Ice Cream
Cuisine: Indian
Keyword: fresh, instant pot
Custom Category: Ice cream & Popsicles
Servings: 16 pcs
Calories: 46 kcal
Author: Nidhi Bothra
Ingredients
Popsicle:
  • 2 1/2 cups green mango , peeled and chopped
  • 1 cup raisins , soaked in warm water for 30 mins
  • 1 cup mint , fresh and lightly packed
  • 3 1/2 cup water , based on pulp of mango
  • honey , as needed
  • 2 tsp roasted cumin powder
  • 1 1/2 tsp black salt
  • salt , to taste
  • 1 tsp black pepper
  • lemon juice , optional for tartness
Garnish:
Instructions
Instant Pot:

  1. In an Instant Pot, add the green mangoes, drained raisins, and 1/2 cup of water. Put the lid on and seal the vent. Pressure cook for 5 minutes on high in manual mode and then quick release it. I used the 3 quart instant pot, but if you are using the 6 quart one, it should only take 3 minutes.

  2. Let the mixture cool and come to room temperature and blend it with the mint, spices, and another 1/2 cup of water.
  3. Transfer the mixture to a separate bowl and add in the remaining water. Be careful not to add all the water at once because we want the consistency to be a little thicker. Instead, add the water gradually and stir constantly, adjusting the water content based on the pulp of your mango.
  4. Add in the honey. If your mangoes aren’t very sour, feel free to add some freshly squeezed lemon juice. Keep the seasoning on the higher side because they tend to mellow out after freezing.
  5. Pour the mixture into your popsicle molds and insert the popsicle sticks. I would recommend soaking the popsicle sticks for a few hours prior, to make them heavier and help them stand straight in the mold. Freeze them for 6-8 hours in the freezer.
  6. Mix together your garnish ingredients and lightly sprinkle the popsicle with the spices before serving! Enjoy!
Stovetop:
  1. Add the green mangoes, drained raisins, and 1/2 cup of water into your pressure cook. Cook for 2 whistles, with one whistle on high heat and another on medium. Let the pressure naturally release.
  2. Let the mixture cool and come to room temperature and blend it with the mint, spices, and another 1/2 cup of water.
  3. Transfer the mixture to a separate bowl and add in the remaining water. Be careful not to add all the water at once because we want the consistency to be a little thicker. Instead, add the water gradually and stir constantly, adjusting the water content based on the pulp of your mango.
  4. Add in the honey. If your mangoes aren’t very sour, feel free to add some freshly squeezed lemon juice. Keep the seasoning on the higher side because they tend to mellow out after freezing.
  5. Pour the mixture into your popsicle molds and insert the popsicle sticks. I would recommend soaking the popsicle sticks for a few hours prior, to make them heavier and help them stand straight in the mold. Freeze them for 6-8 hours in the freezer.
  6. Mix together your garnish ingredients and lightly sprinkle the popsicle with the spices before serving! Enjoy!

Recipe Video

Recipe Notes
  • Don’t strain your mango mixture after cooking it because the fibers add flavor to the popsicles. It would also become very thin.
  • If you want to use a microwave instead of a pressure cooker or instant pot, simply add the mangoes, raisins, and 1/2 cup of water in a microwave-safe bowl and microwave for 3-4 minutes, based on your microwave temperature. The mangoes should be fork tender before blending.
Nutrition Facts
Aam Panna Green Mango Popsicles
Amount Per Serving
Calories 46 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 298mg13%
Potassium 139mg4%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 414IU8%
Vitamin C 11mg13%
Calcium 16mg2%
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!

Aam Panna Green Mango Popsicles - A fun twist on a traditional Indian summer beverage, this tangy, sweet, and spicy popsicle is the perfect way to cool off! Flavored with green mangoes, fresh mint, and raisins — say goodbye to the blistering summer heat!

Spice up your breakfast with this Mango Spinach Banana smoothie that’s a refreshing drink with all the nutrients you need for a healthy start!

Mango Spinach Smoothie

Published by

Spice up your breakfast with Mango Spinach smoothie with banana, that’s a refreshing drink with all the nutrients you need for a healthy start! !

Spice up your breakfast with this Mango Spinach Banana smoothie that’s a refreshing drink with all the nutrients you need for a healthy start!

5 from 2 votes
Spice up your breakfast with this Mango Spinach Banana smoothie that’s a refreshing drink with all the nutrients you need for a healthy start!
Print
Mango Spinach Smoothie
Prep Time
5 mins
Total Time
5 mins
 

Spice up your breakfast with this Mango Spinach smoothie with banana - a refreshing drink with all the nutrients you need for a healthy start.

Course: Breakfast, Drinks
Cuisine: American
Keyword: healthy
Custom Category: Breakfast, Drinks, Smoothies
Servings: 1
Calories: 183 kcal
Author: Nidhi Bothra
Ingredients
  • 1/2 cup mango , fresh or frozen
  • 1/2 cup spinach
  • 1 banana
  • 1/2 cup yogurt , or milk or any plant based milk
  • 1 tsp honey , optional
  • water , as needed
Instructions

  1. Blend it all together and top with some pumpkin seeds or chia seeds! Enjoy!

Nutrition Facts
Mango Spinach Smoothie
Amount Per Serving
Calories 183 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 99mg4%
Potassium 720mg21%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 19g21%
Protein 8g16%
Vitamin A 2362IU47%
Vitamin C 40mg48%
Calcium 239mg24%
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!

Spice up your breakfast with this Mango Spinach Banana smoothie that’s a refreshing drink with all the nutrients you need for a healthy start!

No Knead Multiseed Bread - easy to make, nutritious bread that requires no kneading. With a moist interior, crunch from the seeds (flax, chia, hemp, sesame), and lots of fiber, try this homemade dutch oven bread.

No-Knead Multiseed Bread

Published by

Featuring a crispy crust and a soft, chewy texture, this No-Knead Multiseed Bread is ridiculously easy to make! It’s dotted with various seeds and packed with fiber to make for a healthy, and delicious bread!

This requires no kneading and takes very little effort. Instead of having to knead this bread like you typically would, by simply letting the sticky dough sit for 10-12 hours, the gluten develops by itself. The long, 10 hour fermentation with low yeast content creates a dough with bubbles on top after it doubles in size for that perfect texture! Baked in an enameled cast iron pot like a Dutch oven that keeps the heat evenly distributed, the crust becomes gorgeously golden brown and super crispy!

Now this isn’t a new innovation by any means, but this version is my take on it using my favorite seeds and flavors. I used a mix of chia, flax, hemp, sesame, and sunflower seeds to get the most crunch and nutty flavor. The seeds are full of fiber, healthy fats, and are great to reduce blood pressure and cholesterol!

Perfect as a slice of toast with some silky homemade herb butter or as a sandwich with some fresh greens and mozzarella, this no knead bread is the easiest bread you’ll ever make!

STEP BY STEP VIDEO:

No Knead Multiseed Bread - easy to make, nutritious bread that requires no kneading. With a moist interior, crunch from the seeds (flax, chia, hemp, sesame), and lots of fiber, try this homemade dutch oven bread.

No Knead Multiseed Bread - easy to make, nutritious bread that requires no kneading. With a moist interior, crunch from the seeds (flax, chia, hemp, sesame), and lots of fiber, try this homemade dutch oven bread.

4.75 from 4 votes
No Knead Multiseed Bread - easy to make, nutritious bread that requires no kneading. With a moist interior, crunch from the seeds (flax, chia, hemp, sesame), and lots of fiber, try this homemade dutch oven bread.
Print
No Knead Multiseed Bread
Prep Time
15 mins
Cook Time
45 mins
Resting Time
10 hrs
Total Time
1 hr
 

No-Knead Multiseed Bread - Zero kneading! Zero effort! Zero special techniques! Featuring a crispy crust, soft and moist interior, and 6 crunchy seeds (flax, hemp, chia, sunflower, sesame), this no knead bread is ridiculously easy to make. Perfect with some homemade herb butter or strawberry jam, it's a great source of healthy fats and fiber.

Course: Baked, Breakfast
Cuisine: American
Keyword: baked, bread
Custom Category: Baked, Breads, Breakfast
Servings: 16 slices in 1 loaf
Calories: 95 kcal
Author: Nidhi Bothra
Ingredients
  • 2 1/2 cups all purpose flour , or straight flour
  • 1/4 cup whole wheat flour
  • 1/4 cup old fashioned rolled oats , plus extra for topping
  • 2 tbsp sunflower seeds , plus extra for topping
  • 1 tbsp black sesame seeds , plus extra for topping
  • 1 tbsp white sesame seeds , plus extra for topping
  • 1 tsp flax seeds , plus extra for topping
  • 1 tsp chia seeds , plus extra for topping
  • 1 tsp hemp seeds , plus extra for topping
  • 1 1/2 tsp sea salt
  • 1/2 tsp instant yeast
  • 1 1/2 cup water , at room temperature
Instructions

  1. In a large mixing bowl, whisk together the flour, yeast, seeds, salt, and oats until well combined. Gradually pour in the water and mix until the dough is evenly mixed and a soft wet sticky dough starts to form. You may have to adjust how much water you add in case it’s too dry.

  2. Cover the bowl with some plastic wrap and let rest overnight or for at least 8-10 hours. Make sure to keep it in a dry, room temperature place.

  3. After the dough has proofed, sprinkle some flour onto a clean surface and gently scrape the dough out. Fold the corners of the dough inside to form a ball shape.

  4. Dust a piece of parchment paper with some flour and oats and transfer the dough to it. Sprinkle the dough with the mixed seeds and gently press them onto the dough to prevent them from falling out. Cover with a cotton towel and let rest for 30 minutes.

  5. Meanwhile, preheat your oven to 425°F / 215°C and place a 4-6 quart heavy bottomed covered pot in the oven until the oven heats up.

  6. Once the dough has proofed, take the pot out of the oven and carefully place the dough and parchment paper in the pot. Put the pot back in the oven and bake covered for 30 minutes and then 10-15 minutes uncovered until golden brown.

    No Knead Multiseed Bread - easy to make, nutritious bread that requires no kneading. With a moist interior, crunch from the seeds (flax, chia, hemp, sesame), and lots of fiber, try this homemade dutch oven bread.

  7. You can enjoy the bread warm, but let it cool down for at least 1 hour before slicing it - the slices will turn out perfect.

  8. This bread has no preservatives, so store it in a fridge after two days.

Recipe Video

Recipe Notes
  • You can use whole wheat flour instead of all purpose flour for a healthier bread.
  • I baked the bread in an enameled cast iron pot, also called a Dutch oven. A bake-safe glass bowl works perfectly fine as well, just use aluminum foil as the covering. It may cook faster because the bowl is thinner, so keep an eye on it.
  • If your oven isn’t as large or you don’t have a large enough bowl for the whole dough, you can simply divide the dough in half and bake in batches. Keep the half you’re not baking first, covered in a kitchen towel to prevent it from dying out.
  • If you want to make the dough into two loaves instead of one large one, you can simply divide the dough in half and bake them next to each in a large baking dish with foil as the covering. Or, if you have large enough Dutch oven, simply use that.
  • You can use any seeds of your choice. They’ll all work great in this recipe!
Nutrition Facts
No Knead Multiseed Bread
Amount Per Serving
Calories 95 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 220mg10%
Potassium 49mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Calcium 17mg2%
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!

No Knead Multiseed Bread - easy to make, nutritious bread that requires no kneading. With a moist interior, crunch from the seeds (flax, chia, hemp, sesame), and lots of fiber, try this homemade dutch oven bread.