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Personal Chaat Boards

Personal Chaat Boards

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Chaat is one of those things that never fails to bring people together — it’s fun, flavorful, and endlessly customizable. This time, I took some of my favorite classic chaats and gave them a playful twist by turning them into a Personal Chaat Board.

  • Kolkata Crostini Masala
  • Avocado Bhel
  • Fruity Dahi Puri
WATCH HOW TO MAKE PERSONAL CHAAT BOARD:

Personal Chaat Boards

On this board, I’ve included three creative chaat recipes that are full of texture, flavor, and nostalgia — all reimagined with a modern presentation. They can be served individually or styled as a beautiful board, ready to impress.

It’s the perfect idea for casual get-togethers, festive snacks, or even cozy nights in when you want to treat yourself to something fun and comforting — no cooking required!

Personal Chaat Boards

Tips

  • These chaats can be served as individual appetizers, or brought together as a personal or large board — perfect for entertaining.
  • Prep ahead by making all the mixes earlier in the day, and assemble just before serving for the best texture.
  • Use seasonal fruits and adjust spices to your taste.
  • Great for parties, picnics, or just adding a festive touch to your evening!

Paneer Pineapple Sago Crisps

If you like this, please try my other recipes:

5 from 1 vote
Personal Chaat Boards
Print
Personal Chaat Boards
Prep Time
30 mins
Cook Time
20 mins
 

A no-cook personal chaat board with a twist — featuring three street-style favorites reimagined my way. Easy to prep, fun to serve, and bursting with bold flavors in every bite!

Course: Appetizer, Chaat
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Appetizers, Chaat (Indian Street Food), Fusion
Servings: 6
Calories: 288 kcal
Author: Nidhi Bothra
Ingredients
Kolkata Crostini Masala:
  • 2 medium potatoes , boiled & mashed
  • 1/2 cup black gram (kala chana or black chickpeas) , boiled
  • 1/4 cup onions , finely chopped
  • 1/4 cup tomatoes , finely chopped
  • 2 tbsp fresh coconut , grated
  • 2 tbsp roasted peanuts , crushed
  • 2 tbsp cilantro , finely chopped
  • 1 tbsp tamarind chutney
  • 2 tsp lemon juice
  • 1 tsp mustard oil
  • 1 tsp red chili powder
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1/4 tsp black salt
  • salt , to taste
  • garlic chutney , for spreading on bread
  • 8 slices bread , cut in small squares, and grilled or toasted
Avocado Bhel:
  • 2 cups bhel mix , puffed rice, sev, murmura blend
  • 1 medium potatoes , boiled & chopped
  • 1 medium tomatoes , chopped (de-seeded optional)
  • 1 medium onions , chopped
  • 2 green chilies , finely chopped
  • 1 avocados , ripe & diced
  • 1 tbsp tamarind chutney
  • 2 tsp green chutney
  • 1 tsp garlic chutney , optional
  • 1 tsp lemon juice
  • 1/2 tsp red chili powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp chaat masala
  • salt , to taste
  • sev (bhujiya) , for garnish
  • pomegranate seeds , for garnish
Fruity Dahi Puri - Yogurt Base:
  • 1 cup yogurt , whisked
  • 1 tsp sugar
  • 1/2 tsp roasted cumin powder
  • pinch red chili powder
  • salt , to taste
Fruity Dahi Puri - Aloo Masala:
Fruity Dahi Puri:
  • 15 pani puri
  • 1/2 cup seasonal mixed fruits , e.g. mango, oranges, strawberries – chopped
  • 1/4 cup onions , finely chopped
  • 2 tbsp mint cilantro chutney
  • 2 tbsp roasted peanuts , crushed
  • chaat masala
Instructions
Kolkata Crostini:

  1. In a bowl, mix mashed potatoes, black chana, onions, tomatoes, coconut, peanuts, and cilantro.

  2. Add tamarind chutney, lemon juice, mustard oil, and all dry spices. Toss well to combine.

  3. To assemble, spread garlic chutney on toasted bread slices. Top with a spoonful of the masala mixture and garnish with herbs or microgreens, if desired.

Avocado Bhel:

  1. In a large bowl, mix together bhel, potatoes, tomatoes, onions, green chilies, and spices.

  2. Add the chutneys, lemon juice, and avocado. Toss gently to combine.

  3. Serve in round moulds or small bowls. Garnish with bhujia and pomegranate.
Fruity Dahi Puri

  1. Mix yogurt ingredients in a bowl and chill.

  2. Prepare aloo masala by mixing all ingredients.

  3. To assemble, spread some yogurt at the base, place puris on top, and fill with aloo masala.
  4. Add green chutney, mixed fruits, and onions.
  5. Top with more yogurt, crushed peanuts, and a final sprinkle of chaat masala.

Recipe Video

Recipe Notes
  • These chaats can be served as individual appetizers, or brought together as a personal or large board — perfect for entertaining.
  • Prep ahead by making all the mixes earlier in the day, and assemble just before serving for the best texture.
  • Use seasonal fruits and adjust spices to your taste.
  • Great for parties, picnics, or just adding a festive touch to your evening!
Nutrition Facts
Personal Chaat Boards
Amount Per Serving
Calories 288 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 417mg18%
Potassium 1005mg29%
Carbohydrates 49g16%
Fiber 6g25%
Sugar 7g8%
Protein 11g22%
Vitamin A 641IU13%
Vitamin C 38mg46%
Calcium 147mg15%
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!

Paneer Pineapple Sago Crisps

Paneer Pineapple Sago Crisps

Published by

Paneer Pineapple Sago Crisps – a vibrant Indo-Chinese fusion appetizer with bold flavor, juicy pineapple, crunchy peanuts, and crispy sago chips — perfect for festive occasions or your next get together!

WATCH HOW TO MAKE PANEER PINEAPPLE SAGO CRISPS:

Paneer Pineapple Sago Crisps

Some dishes just feel festive the moment you serve them — and this one’s exactly that.

These Paneer Pineapple Sago Crisps are sweet, spicy, crunchy, and colorful — everything you want in a crowd-pleasing appetizer. It’s my take on chili paneer, elevated with tropical pineapple, earthy peanuts, and a final flourish of chili oil served over sago crisps. A little fusion, a lot of flavor — and the kind of dish that is guaranteed to impress!

This is the perfect recipe to bring out during festivals like Rakhi, when you want to make something exciting, but still easy and fun to plate.

Paneer Pineapple Sago Crisps

Why You’ll Love It!

  • Crispy, pan-fried paneer — no deep frying!
  • A glossy, tangy Indo-Chinese sauce with a twist.
  • Pineapple adds a pop of juicy brightness.
  • Peanuts bring crunch and comfort.
  • Served over sago crisps for a festive finish.

Paneer Pineapple Sago Crisps

If you like this, please try my other recipes:

5 from 2 votes
Paneer Pineapple Sago Crisps
Print
Paneer Pineapple Sago Crisps
Prep Time
20 mins
Cook Time
20 mins
 

Paneer Pineapple Sago Crisps - a festive Indo-Chinese fusion appetizer layered with juicy pineapple, crispy paneer, bold sauces, and served over crunchy sago chips — perfect for Rakhi or any celebration. 😍 ✨

Course: Appetizer
Cuisine: Indo-Chinese
Keyword: party
Custom Category: Appetizers, Super Bowl
Servings: 6
Calories: 293 kcal
Author: Nidhi Bothra
Ingredients
Paneer:
  • 1 1/2 cups paneer , about 200g, chopped into small cubes
  • 2 1/2 to 3 tsp cornstarch
  • 2 tsp soy sauce
  • 1/2 tsp red chili sauce
  • 2 tsp oil , for pan-frying
Stir-Fry:
  • 1 cup pineapple , chopped into small cubes
  • 1/2 cup peanuts , soaked and boiled with salt and turmeric
  • 1/2 cup mixed color bell peppers , chopped (divided – half for stir-frying, half added at the end)
  • 1/2 cup onions , chopped (divided – half for stir-frying, half added at the end)
  • 1/4 cup green onions , chopped
  • 2 green chilies , finely chopped
  • 1 tbsp garlic , minced
  • 2 tsp ginger , minced
  • 2 tsp sesame seeds
Sauce:
  • 1 1/2 tbsp schezwan sauce
  • 3 tbsp tomato ketchup
  • 1 tbsp red chili sauce
  • 2 to 3 tsp light soy sauce
  • 1 tsp vinegar
  • 1/2 tsp white pepper
  • salt , to taste
  • 2 tsp cornstarch , mixed with 2tbsp water
  • /4 cup hot water
Serving:
  • sago (sabudana) chips , store-bought or homemade
  • chili oil , for drizzling
  • green onions , for garnish
  • red chilies , for garnish
  • toasted sesame seeds , for garnish
Instructions
Coat & Pan-Fry the Paneer:
  1. In a bowl, mix paneer cubes with cornflour, soy sauce, and red chili sauce until lightly coated.
  2. Heat 2 tsp oil in a pan and pan-fry the paneer until golden and crispy. Set aside.
Sauté Aromatics & Veggies:

  1. In the same pan, heat a little oil and sauté garlic, ginger, and green chilies until fragrant.

  2. Add half the chopped onions and half the bell peppers. Sauté on high heat for 1–2 minutes — just enough to brighten them up while keeping some crunch.
Add Peanuts & Sauce Mixture:
  1. Stir in the boiled peanuts. Then add Schezwan sauce, ketchup, red chili sauce, soy sauce, vinegar, white pepper, and salt. Mix well.
Thicken the Sauce:

  1. Add the cornflour slurry (2 tsp cornflour + 2 tbsp water), followed by 1/4 cup hot water. Let it simmer for a minute until thick and glossy.

Add Pineapple & Paneer:
  1. Add the chopped pineapple and mix it in gently.
  2. Then add the crispy paneer cubes and toss everything together to coat well.
Final Crunch (Off the Heat):
  1. Turn off the gas, and stir in the remaining raw chopped onions and bell peppers. This adds a fresh, vibrant crunch to the dish.
Serving:
  1. Plate the mixture into a serving bowl. Spoon it generously over crispy sago chips.
  2. Drizzle with chili oil and garnish with spring onions and toasted sesame seeds.

Recipe Video

Recipe Notes
  • Serve immediately to keep the sago chips crisp.
  • You can spoon the paneer mixture onto individual sago crisps for a canapé-style appetizer.
  • Adjust sauces to taste — add more chili sauce for spice, or ketchup for sweetness.
Nutrition Facts
Paneer Pineapple Sago Crisps
Amount Per Serving
Calories 293 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 37mg12%
Sodium 361mg16%
Potassium 214mg6%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 12g24%
Vitamin A 142IU3%
Vitamin C 27mg33%
Calcium 305mg31%
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!

Fruity Coconut Peda

Fruity Coconut Peda

Published by

There’s something truly special about reinventing a classic.

Coconut pedas have always had a place in Indian festivals — simple, sweet, and nostalgic. But this year, I wanted to give them a little twist. Inspired by fresh summer fruits and gentle floral notes, I paired the richness of coconut with light, silky fruit fillings like strawberry rose, pineapple kesar, and zesty orange.

WATCH HOW TO MAKE FRUITY COCONUT PEDA:

Fruity Coconut Peda

The base is soft and velvety — thanks to a slow simmer of desiccated and fresh coconut in creamy coconut milk. No shortcuts here — just a little time, a lot of love, and ingredients you already know and trust. The fillings come together in minutes and add such a beautiful burst of flavor and color to every bite.

Fruity Coconut Peda

These are pedas that look festive, feel special, and still carry that comfort of something homemade — perfect for gifting, celebrating, or just savoring quietly with chai.

Whether you’re making them for family or just treating yourself, this is one sweet worth slowing down for.

Fruity Coconut Peda

Tips:

  • Use both desiccated and fresh shredded coconut — this gives the best soft, melt-in-your-mouth texture. Just desiccated coconut can make pedas dry.
  • Coconut milk is essential for that rich, velvety texture — it really elevates the pedas.
  • Adjust the condensed milk based on your sweetness preference.
  • Don’t overcook the fruit fillings — they should stay silky, shiny, and pourable.
  • Pedas can be made in advance and filled right before serving.

If you like this, please try my other recipes:

5 from 2 votes
Fruity Coconut Peda
Print
Fruity Coconut Peda
Prep Time
30 mins
Cook Time
30 mins
 

Soft, velvety coconut pedas with a surprise fruity topping — this festive mithai is handmade with love, just in time for Rakhi. A classic Indian sweet, elevated with fresh flavors like strawberry rose, pineapple kesar, and zesty orange.

Course: Dessert
Cuisine: Fusion, Indian
Keyword: fruits, mithai
Custom Category: Desserts, Indian Sweets
Servings: 20 pcs
Calories: 118 kcal
Author: Nidhi Bothra
Ingredients
Peda:
  • 2 cups desiccated coconut
  • 1 cup shredded fresh coconut
  • 1 cup coconut milk
  • 1/2 cup milk
  • 3/4 to 1 cup condensed milk , adjust to your sweetness preference
  • 8-10 strands saffron
  • 1/2 teaspoon cardamom powder
  • pinch salt
Strawberry Rose Filling:
  • 1/2 cup strawberries , fresh and puréed
  • 2 tbsp red rose syrup , adjust based on sweetness of strawberries
  • pinch salt
  • 2 tsp cornstarch , mixed with 2 tbsp water
Pineapple Kesar Filling:
  • 1/2 cup pineapple , puréed (add 1–2 tbsp water only if needed)
  • 2 tsp sugar , or as needed
  • 6-7 strands saffron , soaked in 1 tsp water
  • pinch salt
  • 2 tsp cornstarch , mixed with 2 tbsp water
Orange Filling:
  • 1 cup fresh orange juice
  • 2 tsp sugar , or as needed
  • pinch salt
  • 2 tsp cornstarch , mixed with 2 tbsp water
For Finishing:
  • desiccated coconut , or milk powder for rolling
  • edible gold foil
  • pistachio , chopped
Instructions
Prepare the Peda Mixture:

  1. In a pan, combine desiccated coconut, shredded coconut, and coconut milk. Cook on low heat for about 10–12 minutes, stirring occasionally until the mixture softens and thickens.

  2. Add condensed milk (start with ½ cup and adjust to taste), saffron strands, cardamom powder, and a pinch of salt. Mix well.

  3. Continue stirring until the mixture leaves the sides of the pan. Turn off the heat and let it cool to room temperature.

Make the Fruit Fillings (repeat for each fruit sauce):

  1. Heat the fruit purée or juice in a pan until it just starts to simmer.

  2. Stir in the cornstarch slurry and sugar (if needed).

  3. Cook until the mixture becomes shiny and thickens slightly — it should stay pourable, not too thick.

  4. Let cool completely before using.

Shape and Fill the Pedas:

  1. Once the coconut mixture is cool, divide into approx. 20 equal portions and shape into pedas.

  2. Use a small spoon or scooper to make a slight divot in the center of each.

  3. Roll the pedas in desiccated coconut (or milk powder, if preferred).
Assemble:

  1. Spoon a small amount of your fruit filling into each peda center.

  2. Garnish with gold foil and chopped pistachios.

  3. Serve at room temperature or slightly chilled.

Recipe Video

Recipe Notes
  • Use both desiccated and fresh shredded coconut — this gives the best soft, melt-in-your-mouth texture. Just desiccated coconut can make pedas dry.
  • Coconut milk is essential for that rich, velvety texture — it really elevates the pedas.
  • Adjust the condensed milk based on your sweetness preference.
  • Don’t overcook the fruit fillings — they should stay silky, shiny, and pourable.
  • Pedas can be made in advance and filled right before serving.
Nutrition Facts
Fruity Coconut Peda
Amount Per Serving
Calories 118 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.5g
Cholesterol 3mg1%
Sodium 23mg1%
Potassium 136mg4%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 2g4%
Vitamin A 52IU1%
Vitamin C 11mg13%
Calcium 28mg3%
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!

Jaipur Aloo Pyaaz Ki Sabzi

Jaipuri Aloo Pyaaz Ki Sabzi

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If you’re from Jaipur—or have ever had the joy of visiting—you’ve likely tasted this comforting, soul-satisfying sabzi that brings together baby potatoes and pearl onions in a rich, slow-simmered tomato-onion gravy. Aloo-Pyaaz ki Sabzi is a traditional Rajasthani favorite, especially in Jaipur households, where it’s often made on special occasions, weddings, or festive family lunches.

WATCH HOW TO MAKE JAIPURI ALOO PYAAZ KI SABZI:

This dish holds a special place in my heart because it’s a cherished recipe from my hometown of Jaipur. Traditionally, this sabzi is slow-cooked, layered with deep flavors, and takes its sweet time on the stovetop to reach that melt-in-your-mouth perfection.

Jaipur Aloo Pyaaz Ki Sabzi

But this version? It’s my mom’s smart shortcut—the one she would use when we were craving that taste but didn’t have hours to spare. Instead of deep frying, the baby potatoes and shallots are boiled and air-fried, keeping the flavor intact but saving time and oil. The base is still that delicious medley of boiled onion paste, tomatoes, yogurt, and warming Indian spices—but it comes together in under an hour and tastes like it’s been cooking all afternoon.

Jaipur Aloo Pyaaz Ki Sabzi

Whether you serve it as part of a festive thali or as the main star with puris or missi rotis, this Aloo Pyaaz ki Sabzi is hearty, nostalgic, and full of soul—with just a touch of modern ease.

If you like this, please try my other recipes:

5 from 1 vote
Jaipur Aloo Pyaaz Ki Sabzi
Print
Jaipuri Aloo Pyaaz Ki Sabzi
Prep Time
30 mins
Cook Time
30 mins
 

Jaipuri Aloo Pyaaz ki Sabzi - a comforting, soul-satisfying sabzi that brings together baby potatoes and pearl onions in a rich, slow-simmered tomato-onion gravy. It's a traditional Rajasthani favorite, especially in Jaipur households, where it’s often made on special occasions, weddings, or festive family lunches.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: traditional
Custom Category: Dinner, Indian Main Course, Lunch, Main Course, Traditional
Servings: 8
Calories: 319 kcal
Author: Nidhi Bothra
Ingredients
  • 20 baby potatoes , boiled and air-fried (or deep-fried)
  • 20-25 baby shallots (onions) , air-fried whole (or deep-fried)
  • 3 medium onions , boiled and roughly ground to a paste
  • 4 medium tomatoes , ground into a paste
  • 2 tbsp ginger garlic green chili paste
  • 1/2 cup yogurt , whisked smooth
  • 1/2 cup milk
  • 1/4 cup water , only if needed to adjust consistency
  • 2 tbsp ghee
  • 2 tbsp oil
  • 1 bay leaves
  • 1 small cinnamon sticks
  • 2 cloves
  • 1 black cardamom
  • 2 green cardamoms
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chili powder , adjust to taste
  • 3 - 3 1/2 tsp coriander powder
  • 2 tsp kasoori methi , crushed
  • 1/2 tsp garam masala
  • salt , to taste
Instructions

  1. Heat oil and ghee in a heavy-bottomed pan or kadai.

  2. Add bay leaf, cinnamon stick, cloves, black cardamom, and green cardamoms. Sauté on medium heat until aromatic.

  3. Add the ginger-green chili-garlic paste. Cook for 2–3 minutes on medium-low heat until the raw smell disappears.

  4. Stir in the roughly ground boiled onion paste. Cook on medium to low heat for 7–8 minutes, stirring occasionally, until translucent and softened.

  5. Add the tomato paste along with turmeric, chili powder, coriander powder, and kasuri methi. Mix well, cover, and let it cook for 8–10 minutes, or until the oil starts to separate from the masala.

  6. Lower the heat. Slowly stir in the whisked yogurt, stirring continuously to prevent curdling.

  7. Once it comes to a boil, cover and cook on low heat for another 4–5 minutes until the yogurt is well incorporated.

  8. Then gently mix in the air-fried baby potatoes and whole shallots.

  9. Add milk and a splash of water if needed to loosen the gravy.

  10. Sprinkle in garam masala and salt. Cover and simmer for 7–8 minutes to let all the flavors come together. Your Aloo Pyaaz Ki Sabzi is ready!

  11. Serve hot with missi roti, parathas, or puris. Pair with cooling raita, a crisp salad, and something sweet on the side for a perfect thali experience.

Recipe Video

Nutrition Facts
Jaipuri Aloo Pyaaz Ki Sabzi
Amount Per Serving
Calories 319 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 12mg4%
Sodium 45mg2%
Potassium 1407mg40%
Carbohydrates 56g19%
Fiber 8g33%
Sugar 7g8%
Protein 8g16%
Vitamin A 657IU13%
Vitamin C 65mg79%
Calcium 103mg10%
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!

Summer Burrata Naan Pizza

Summer Burrata Naan Pizza

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Summer Burrata Naan Pizza — Fresh, Fun & Full of Flavor

There’s something magical about summer produce — juicy peaches, sweet strawberries, fresh herbs — and this naan pizza brings it all together in the most vibrant way. It’s light yet satisfying, colorful, and perfect for entertaining or enjoying outdoors.

WATCH HOW TO MAKE SUMMER BURRATA NAAN PIZZA (3RD RECIPE):

I start with garlic naan, baked until golden and crisp. While it’s still warm from the oven, I layer on creamy burrata cheese, peppery arugula, and a mix of seasonal fruits like peaches, mango, and strawberries. The fruit is lightly seasoned with olive oil, chili flakes, and Italian herbs — just enough to enhance their natural flavor without overpowering.

Summer Burrata Naan Pizza

To finish, a drizzle of balsamic glaze and chili oil adds the perfect sweet-heat balance, while fresh torn basil brings it all to life.

You can prep all the components ahead of time and assemble as soon as the naan is warm. Or serve it as a build-your-own platter — it’s interactive, customizable, and always a hit with guests.

Whether you’re planning a weekend picnic, a sunny brunch, or just want to celebrate fresh summer flavors, this naan pizza is the perfect centerpiece.

If you like this, please try my other recipes:

5 from 1 vote
Summer Burrata Naan Pizza
Print
Summer Burrata Naan Pizza
Prep Time
10 mins
Cook Time
10 mins
 

Summer Burrata Naan Pizza — fresh, fun & full of flavor with juicy mangoes & peaches, sweet strawberries, fresh herbs. This naan pizza brings it all together in the most vibrant way. It’s light yet satisfying, colorful, and perfect for entertaining or enjoying outdoors.

Course: Appetizer, Dinner, Lunch, Pizza, Snack
Cuisine: Fusion, Indian, Italian
Keyword: fruits
Custom Category: Appetizers, Dinner, Lunch, Pizza, Snacks
Servings: 4 pizza
Calories: 474 kcal
Author: Nidhi Bothra
Ingredients
Pizza:
  • 4 garlic naan , store-bought or homemade
  • burrata cheese , use 1 ball per naan, or as desired
For the Arugula:
  • 1 - 1½ cups arugula
  • 2 tsp olive oil
  • salt , to taste
  • black pepper , to taste
Fruit Topping:
  • 1 mangoes , sliced
  • 2 peaches , sliced
  • 8 strawberries , halved or sliced
  • 7-8 basil leaves , hand-torn
  • 1 tsp olive oil
  • 1/4 tsp italian seasoning
  • 1/4 tsp red chili flakes
  • salt , to taste
  • black pepper , to taste
To Finish:
  • balsamic glaze
  • chili oil
Instructions

  1. Prepare the Arugula: Toss arugula with olive oil, salt, and black pepper. Keep aside.

  2. Season the Fruit: In a bowl, combine peaches, strawberries, and mango with olive oil, salt, pepper, chili flakes, and Italian herbs. Let the mixture sit for 10–15 minutes to absorb the seasoning. (Optional: Lightly sauté or grill the fruit for 1–2 minutes — just enough to bring out flavor, not soften it.)

  3. Warm the Naan: Bake or toast the garlic naan until golden and crisp. It should be served warm — this is the base for building everything fresh.

  4. Assemble: As soon as the naan comes out of the oven, top it with burrata cheese, then layer on the dressed arugula. Add the seasoned fruit and tear basil leaves over the top.

  5. Drizzle with balsamic glaze and chili oil, and enjoy!

Recipe Video

Recipe Notes
  • This naan pizza is best built on warm naan straight from the oven.
  • You can serve everything platter-style — keep the burrata, arugula, and fruit prepped in bowls, and let guests assemble their own naan pizzas. Or, layer everything while the naan is hot and serve immediately as an elegant appetizer or summer meal!
Nutrition Facts
Summer Burrata Naan Pizza
Amount Per Serving
Calories 474 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 10mg3%
Sodium 862mg37%
Potassium 249mg7%
Carbohydrates 77g26%
Fiber 5g21%
Sugar 19g21%
Protein 11g22%
Vitamin A 1061IU21%
Vitamin C 37mg45%
Calcium 107mg11%
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!

Green Goddess Dip

Green Goddess Dip

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This Green Goddess Salad Dip is my ode to all things creamy, crunchy, and fresh. The base is a vibrant blend of avocado, yogurt, feta, pistachios, and herbs — think mint, cilantro, and a little parsley — spiced up with green chillies and garlic for depth. It’s creamy, herbaceous, and super nourishing.

WATCH HOW TO MAKE GREEN GODDESS DIP (2ND RECIPE):

But what makes it shine is the topping: a finely chopped salad of mango, cucumber, olives, tomatoes, and onions tossed in a sumac-lemon dressing with just a hint of sweetness from honey. The textures are playful, the flavors are bright, and it looks stunning on the table.

Green Goddess Dip

Drizzle some olive oil, add crushed pistachios, and you’ve got a dip that’s picnic-ready or dinner party-perfect. Serve it with grilled garlic naan wedges, lavash, or crunchy crudités. Just be sure to add the salad topping right before serving — it keeps everything crisp and fresh!

If you like this, please try my other recipes:

5 from 1 vote
Green Goddess Dip
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Green Goddess Dip
Prep Time
10 mins
Cook Time
10 mins
 

This summer-perfect Green Goddess Dip is creamy, herbaceous, and topped with a crunchy, refreshing salad. The base blends avocado, yogurt, feta, herbs, and green chillies for a bold, creamy bite — while the colorful topping adds brightness and texture with mango, olives, cucumber, and a touch of sumac.

Course: Chutneys & Dips
Cuisine: Mediterranean
Keyword: party
Custom Category: Chutneys & Dips, Super Bowl
Servings: 6
Calories: 149 kcal
Author: Nidhi Bothra
Ingredients
Green Goddess Base:
  • 1/2 cup greek yogurt or thick yogurt
  • 1 avocados , ripe, or 1½ to 2 if small
  • 2-3 tbsp feta cheese , crumbled
  • 2 tbsp pistachio
  • 2 green chillies
  • 2-3 cloves garlic , depending on size
  • 10-15 mint leaves
  • 1 tbsp cilantro
  • 1 tbsp parsley , optional
  • 1 1/2 tbsp olive oil
  • salt , to taste
  • black pepper , to taste
Salad Topping:
  • 3 tbsp mangoes , ripe and finely chopped
  • 3 tbsp tomatoes , deseeded and finely chopped
  • 3 tbsp pickled onions , or raw red onions
  • 3 tbsp cucumber , or 1 small cucumber
  • 3 tbsp olives , black or green olives
Dressing:
  • 1 tsp sumac
  • 1 tsp lemon juice
  • 1 tsp honey
  • salt , to taste
Garnish:
  • olive oil , for drizzling
  • pistachio , crushed or slivered
Instructions

  1. Make the Green Goddess Base: Blend all base ingredients until smooth and creamy. Season and chill until serving.

  2. Make the Salad: Combine all salad topping ingredients in a bowl. Mix dressing separately and toss into salad.

  3. Assemble: Spread the dip base on a serving plate. Add salad topping in the center. Garnish with olive oil and crushed pistachios.

  4. Serve it with some grilled garlic naan and enjoy!

Recipe Video

Recipe Notes
  • Assemble the salad topping just before serving, as chopped veggies can release water.
  • Feel free to switch in your favorite chopped vegetables like bell peppers or pomegranate for extra crunch!
Nutrition Facts
Green Goddess Dip
Amount Per Serving
Calories 149 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 6mg2%
Sodium 187mg8%
Potassium 283mg8%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 378IU8%
Vitamin C 12mg15%
Calcium 66mg7%
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!

Achari Tomato Dip With Masala Naan Crisps

Achari Tomato Dip With Masala Naan Crisps

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This Achari Tomato Dip is the perfect fusion of bold Indian flavors and refreshing summer vibes. It starts with roasted tomatoes, slowly cooked down with tamarind chutney, garlic, and spices until blistered and jammy. Then it’s layered over a creamy herbed yogurt base, topped with pickled onions, and finished with a crunchy sprinkle of bhujia.

The result? A dip that’s tangy, spicy, cooling, and full of texture — ideal for scooping up with tandoori-spiced naan crisps or serving at your next summer spread.

WATCH HOW TO MAKE ACHARI TOMATO DIP (1ST RECIPE):

Achari Tomato Dip With Masala Naan Crisps

✨ Why You’ll Love It:

  • Jammy, caramelized roasted tomatoes
  • Tamarind chutney for a sweet-tangy depth
  • Creamy herbed yogurt to balance the spice
  • Pickled onions for bite
  • Bhujia for that irresistible crunch

If you like this, please try my other recipes:

5 from 2 votes
Achari Tomato Dip With Masala Naan Crisps
Print
Achari Tomato Dip With Masala Naan Crisps
Prep Time
20 mins
Cook Time
20 mins
 

Achari Tomato Dip - this bold and flavorful Indian-style dip is a fusion of smoky, spiced cherry tomatoes and cooling herbed yogurt — topped with pickled onions, green chutney, and crunchy bhujia. Serve it with crispy naan or crackers for a crowd-pleasing appetizer that’s picnic-perfect!

Course: Chutneys & Dips
Cuisine: Fusion, Indian
Keyword: party
Custom Category: Chutneys & Dips, Fusion, Super Bowl
Servings: 8
Calories: 170 kcal
Author: Nidhi Bothra
Ingredients
Achari Tomato Masala:
  • 1 1/2 cups cherry tomatoes , halved or 1½ cups chopped regular tomatoes
  • 2 tbsp oil
  • 1/2 tsp onion seeds (kalonji) onion seeds
  • 1 tbsp ginger garlic green chili paste , or finely minced mix
  • 1/2 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1 tsp black pepper powder
  • 1/2 tsp black salt
  • 1 tsp salt , to taste
  • 1/4 tsp garam masala
  • 1/4 tsp chaat masala
  • 2 tbsp sweet tamarind chutney
Herbed Yogurt:
  • 1 1/2 cups thick yogurt or hung curd , or greek yogurt
  • 1 tsp salt
  • 1/2 tsp black salt
  • 1 tsp sugar
  • 1/4 tsp black pepper powder
  • 1/2 tsp dried mint , or 6–7 fresh mint leaves, finely chopped
Garnish:
  • 2 tbsp pickled onions , or plain sliced onions
  • 1 tbsp mint cilantro chutney
  • 2 tbsp sev (bhujiya)
Masala Naan Crisps:
Instructions

  1. Prepare the Herbed Yogurt: Whisk together the yogurt, salts, sugar, black pepper, and dry mint. Chill until ready to serve.

  2. Cook the Tomato Masala: Heat oil in a pan. Add kalonji seeds, then sauté the ginger-green chili-garlic paste. Add cherry tomatoes and all the spices. Stir in sweet tamarind chutney and cook on high for 3–5 mins until tomatoes blister and soften but hold their shape.

  3. Assemble: Spread herbed yogurt on a serving plate. Top with warm tomato masala. Garnish with green chutney, pickled onions, and bhujia.

  4. Masala Naan Crisps: In a small bowl, mix together the melted butter and minced garlic. Add in the chili powder, turmeric, garam masala, chaat masala, and kalonji seeds. If using unsalted butter, add a pinch of salt. Stir well and brush generously over naan before grilling or baking. Toast until golden and crisp, then slice into wedges for serving with dip!

Recipe Video

Recipe Notes
  • If you don’t have sweet tamarind chutney, mix 1½ tbsp tamarind pulp with 2 tbsp sugar or jaggery.
  • Serve with tandoori-spiced naan crisps or crackers!
Nutrition Facts
Achari Tomato Dip With Masala Naan Crisps
Amount Per Serving
Calories 170 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 5mg2%
Sodium 1144mg50%
Potassium 76mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 4g4%
Protein 7g14%
Vitamin A 327IU7%
Vitamin C 7mg8%
Calcium 77mg8%
Iron 0.4mg2%
* 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!

Instant Crispy Rice Dosa

Instant Crispy Rice Dosa

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Dosa is one of those dishes that instantly brings comfort — warm, crisp, and endlessly versatile. While I absolutely love a classic dosa with all the trimmings, sometimes I just want something quicker, more playful, and perfect for sharing. That’s exactly how these Mini Crispy Rice Dosas came to life.

This version uses a simple, no-ferment batter made from cooked rice, sooji, and yogurt. The result? A light, airy texture that still crisps up beautifully golden on the pan. The rice really does the magic here — giving it that delicate crunch on the outside and softness inside, without needing any soaking or grinding. Just blend and go!

WATCH HOW TO MAKE INSTANT CRISPY RICE DOSA:

Instant Crispy Rice Dosa

But what really makes this recipe shine is the pyaaz ki kachori-style filling — spicy, nostalgic, and packed with flavor. It’s made with sautéed shallots, potatoes, and crushed bhujiya, all brought together with warm Rajasthani spices and a squeeze of lemon for brightness. Layered over the mini dosas with some spicy garlic chutney, it’s honestly the kind of bite that makes you go wow.

These are perfect for serving as appetizers at parties — easy to make ahead, fun to assemble, and a total crowd-pleaser. But they’re just as lovely for a cozy dinner when you want something comforting without spending hours in the kitchen.

Whether you’re planning a get-together or just looking for a fun Indian fusion idea to try at home, these crispy mini dosas are quick, festive, and so full of flavor. I can’t wait for you to try them!

Instant Crispy Rice Dosa

Tips & Variations:

  • Use Fresh or Leftover Rice: Both work well, but make sure the rice is soft and not too dry. If using leftover rice from the fridge, let it come to room temperature before blending for a smoother batter.
  • Batter Consistency Matters: The batter should be pourable but not too runny. Adjust the water slightly if needed — a smooth, spreadable consistency ensures even cooking and crisp edges.
  • Cook on Medium to Low Flame: Let the dosas cook slowly on medium-low heat. This helps them crisp up nicely without browning too quickly or staying raw in the center.
  • Check Pan Temperature: Sprinkle a little water on the pan — if it sizzles and evaporates immediately, the pan is ready. Always lower the heat slightly before pouring the batter to avoid sticking.
  • Add Eno or Baking Soda Just Before Cooking: This activates the batter and gives a light, airy texture. Don’t add it too early or the effect may wear off.
  • Customize the Filling: You can skip the sev if you don’t have it, or add crushed peanuts for a nutty bite. The base filling is super adaptable — play with spices or add chopped mint for freshness.
  • Prep Ahead for Parties: Make the masala a day ahead and store it in the fridge. You can even prep the batter a few hours before and add Eno/soda right before cooking.
  • Serve It Right: Serve with a spicy garlic chutney, coconut chana chutney, or even a mint yogurt dip. These mini rice dosas make beautiful party appetizers when served on a platter with chutney dollops and microgreens for garnish.

If you like this, please try my other recipes:

5 from 1 vote
Instant Crispy Rice Dosa
Print
Instant Crispy Rice Dosa
Prep Time
20 mins
Cook Time
20 mins
 

Crispy, spiced, and made in minutes, these instant mini dosas are a fusion twist with a bold Rajasthani pyaaz ki kachori-style masala! Layered with spicy garlic chutney, that nostalgic masala, and served with coconut chana chutney on the side - these are perfect for entertaining or modern Indian snacking!❤️

Course: Appetizer, Breakfast, Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: quick
Custom Category: Appetizers, Breakfast, Dinner, Lunch, Main Course
Servings: 12 pcs
Calories: 132 kcal
Author: Nidhi Bothra
Ingredients
Instant Dosa Batter:
  • 1 cup cooked rice
  • 3/4 cup fine semolina (sooji)
  • 3/4 cup yogurt
  • 1 tsp salt , adjust to taste
  • 1/2 cup water , adjust as needed
  • 1/2 tsp fruit salt (eno) , or use 1/4 tsp baking soda
Freshly Ground Spices:
  • 1 1/2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds (saunf)
Pyaaz Kachori Style Filling:
Dosa:
  • ghee , or oil
  • rajasthani garlic chutney , see my recipe
  • coconut chana chutney
Instructions
Instant Dosa Batter:

  1. In a blender, add all the batter ingredients. Blend into a smooth batter. The consistency should be pourable but not too runny.

    If you are using coarse sooji then dry grind it to make it fine before using it in the batter.

  2. Mix in your eno or baking soda and your batter is ready! No fermentation or resting is needed.

Pyaaz Kachori Style Filling:

  1. Coarsely grind your cumin seeds, fennel seeds and coriander seeds.

  2. In a pan, heat oil and add your freshly ground masala and hing. Roast for a minute.

  3. Then, add in your onions, ginger and green chilies, and saute for 5-6 minutes until translucent. Then, add in bhujiya and all the spices. Saute for a minute and add in your potatoes. Roast on medium heat for 5-6 minutes until everything comes together. Now adjust the salt according to your taste.

  4. Finish with lemon juice and cilantro. Stir well to combine and your pyaaz ki kachori filling is ready.

Dosa:

  1. 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 mini rounds by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.

  2. Drizzle some ghee or oil around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown.

  3. Spread a thin layer of garlic chutney on top, then spoon on some of the prepared masala. Press gently and continue cooking until the base is fully crisped up.

  4. Serve hot with some extra masala, rajasthani garlic chutney, and coconut chana chutney on the side.

Recipe Video

Nutrition Facts
Instant Crispy Rice Dosa
Amount Per Serving
Calories 132 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.4g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 504mg22%
Potassium 284mg8%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 92IU2%
Vitamin C 10mg12%
Calcium 53mg5%
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!

Tandoori Corn Watermelon Salad

Tandoori Corn Watermelon Salad

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Colorful, fresh, and full of flavor — this Tandoori Corn Watermelon Salad has everything I love about summer, all in one bowl! It’s light, it’s vibrant, and every bite is layered with texture and flavor that keeps you going back for more.

WATCH HOW TO MAKE TANDOORI CORN WATERMELON SALAD:

Tandoori Corn Watermelon Salad

This Tandoori Corn Watermelon Salad brings together some of my favorite ingredients in a way that feels both refreshing and bold. Grilled corn adds that smoky depth, crispy chickpeas bring the crunch, and the sweet, juicy watermelon balances everything beautifully. Add in pickled onions for a little tang, roasted masala peanuts for spice and texture, and a bunch of fresh herbs like mint and basil — and suddenly, you’ve got a salad that’s anything but ordinary.

Tandoori Corn Watermelon Salad

What pulls it all together is the dressing — a simple mix of lemon juice, olive oil, honey, roasted cumin, and minced red chilies. It’s zingy, a little sweet, a little spicy, and exactly what ties the whole bowl together. It brings that unmistakable desi flair without overpowering the freshness of the produce.

If you like this, please try my other recipes:

5 from 1 vote
Tandoori Corn Watermelon Salad
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Tandoori Corn Watermelon Salad
Prep Time
15 mins
Cook Time
5 mins
 

Tandoori Corn Watermelon Salad - colorful, fresh, and full of flavor, this salad has everything I love about summer, all in one bowl! Grilled corn, crispy chickpeas, sweet watermelon, pickled onions, masala peanuts, and fresh herbs, all tossed in a zingy Indian-spiced dressing. It’s refreshing, bold, and honestly… kind of addictive!❤️

Course: Salad
Cuisine: Fusion, Indian
Keyword: healthy
Custom Category: Salad
Servings: 6
Calories: 194 kcal
Author: Nidhi Bothra
Ingredients
Marinade (used for both corn and chickpeas):
Salad Dressing:
  • 1 1/2 tbsp olive oil
  • 2 tbs lemon juice
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp red chilli powder
  • 1 tsp chaat masala
  • 1/4 tsp black salt
  • 1 tbsp honey
  • 1 thai red chilies finely chopped or minced
Salad:
  • 2 corn , boiled and grilled
  • 1 cup chickpeas (garbanzo beans) , canned or boiled
  • 1 1/2 cup watermelon , diced
  • 1/2 cup cucumbers , chopped
  • 1/2 cup pickled onions
  • 2 tbsp feta cheese , optional
  • 3 tbsp masala peanuts
  • 8-10 mint leaves
  • 8-10 basil leaves
Instructions

  1. Make the Marinade:
In a small bowl, whisk together all the marinade ingredients.

  2. Grill the Corn:
Brush some of the marinade over the boiled corn cobs. Grill them on a hot griddle or grill pan until lightly charred. Let cool, then slice off the kernels.

  3. Crispy Chickpeas:
Mix the remaining marinade with the chickpeas. You can air-fry or bake them (350℉/175℃) until lightly crispy. You can also pan fry them.

  4. Make the Dressing:
In a separate bowl, whisk together all the dressing ingredients.

  5. Assemble the Salad: Add in grilled corn, crispy chickpeas, watermelon, cucumber, pickled onions, masala peanuts, mint, and basil. Toss gently and serve fresh or chilled for maximum flavor.

Recipe Video

Nutrition Facts
Tandoori Corn Watermelon Salad
Amount Per Serving
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 308mg13%
Potassium 423mg12%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 10g11%
Protein 7g14%
Vitamin A 505IU10%
Vitamin C 19mg23%
Calcium 53mg5%
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!

Crispy Millet Pakoda

Crispy Millet Pakoda – Millet Fritters

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These Crispy Millet Pakodas are everything I love in a snack: crunchy edges, bold spices, and a texture that keeps every bite interesting.

They’re made with soaked chana dal and cooked millets as the base, then layered with crushed peanuts, sesame seeds, and a blend of coarsely ground spices that adds a deep, earthy aroma. It’s a familiar kind of comfort, just made a little more special!

WATCH HOW TO MAKE CRISPY MILLET PAKODA:

Crispy Millet Pakoda

I love shaping them flat so they crisp up evenly, and while I usually deep fry for maximum crunch, they work beautifully in the air fryer too. That way, you can enjoy them just the way you like — no compromises.

Serve them hot with green chutney, garlic chutney, or tamarind dip. They’re perfect for tea-time, snack platters, or just a cozy evening at home when you’re craving something with a little spice and a lot of soul.

So whether you’re easing back into your kitchen or just looking for something delicious to make, I hope these millet pakodas hit the spot — they definitely did for me.

Crispy Millet Pakoda

Tips & Variations:

  • You can use any variety of millets — foxtail, kodo, or barnyard millet all work wonderfully in this recipe.
  • Sweet potato can be used in place of regular potato for a hint of natural sweetness.
  • Flatten the mixture into discs — this helps the pakodas cook evenly and turn crisp.
  • Deep fry on medium heat for about 6–8 minutes per batch, until golden brown and crunchy.
  • Air fry at 350°F (175°C) for 12–15 minutes, flipping once halfway through.
  • Want to prep ahead? The mixture can be made a few hours in advance and refrigerated — just shape and fry fresh for best results.
  • Serve immediately for the best texture — they’re at their crispiest straight from the pan or air fryer!

If you like this, please try my other recipes:

5 from 1 vote
Crispy Millet Pakoda
Print
Crispy Millet Pakoda
Prep Time
20 mins
Cook Time
20 mins
 

These Crispy Millet Pakodas are everything I love in a snack: crunchy edges, bold spices, and a texture that keeps every bite interesting.✨They’re made with soaked chana dal and cooked millets as the base, then layered with crushed peanuts, sesame seeds, and coarsely ground spices that adds a deep, earthy aroma. It’s a familiar kind of comfort, just made a little more special. 😍

Course: Appetizer, Snack
Cuisine: Indian
Keyword: millet
Custom Category: Appetizers, Snacks
Servings: 6
Calories: 265 kcal
Author: Nidhi Bothra
Ingredients
For Grinding:
Freshly Ground Spices:
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds (saunf)
Fritters:
  • 1 cup cooked millets , foxtail, little, or barnyard millet
  • 1/2 cup onions , finely chapped
  • 1/2 cup potatoes , grated (regular or sweet potato)
  • 2 tbsp rice flour
  • 3 tbsp peanuts , roughly crushed
  • 1 tbsp white sesame seeds
  • 1/2 tsp carom seeds (ajwain)
  • 1 tsp red chili powder
  • 1/4 tsp garam masala
  • pinch turmeric powder
  • 1/4 tsp black pepper
  • 1 1/2 tsp salt , adjust to taste
  • 1/4 tsp black salt
  • 2 tbsp cilantro , finely chopped
  • 1 tsp hot oil
  • chaat masala , for sprinkling on top
Instructions

  1. Grind the base: In a mixer grinder, blend soaked chana dal with green chilies, ginger, garlic, and curry leaves into a coarse paste. Do not add water.

  2. Fresh Masala: Coarsely ground cumin seeds, coriander seeds and fennel using a mortar and pestle.

  3. Mix: In a large bowl, combine the ground chana dal paste with cooked millets, finely chopped onions, grated potatoes, rice flour, crushed peanuts, sesame seeds, and all the spices — including the coarsely ground masala.

  4. Bind & Flavor: Add chopped cilantro and drizzle in hot oil. Mix well with your hands until everything binds together into a thick mixture. Add a little more rice flour if needed to hold the shape.

  5. Shape: Take small portions of the mixture and flatten slightly into discs. This helps with even cooking and crispier texture.

  6. To Deep Fry: Heat oil in a kadhai on medium flame. Fry pakoras in batches until golden and crisp.

    To Air Fry: Preheat the air fryer to 350°F (175°C). Lightly brush or spray the pakoras with oil and air fry for 12–15 minutes, flipping once midway, until golden and crisp.

  7. Your millet pakodas are ready, sprinkle some chaat masala on top and enjoy!

Recipe Video

Nutrition Facts
Crispy Millet Pakoda
Amount Per Serving
Calories 265 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 744mg32%
Potassium 382mg11%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 3g3%
Protein 9g18%
Vitamin A 163IU3%
Vitamin C 27mg33%
Calcium 61mg6%
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!