Indian

Puran Poli | Sweet Lentil Flatbreads

Puran Poli is an Indian delicacy made by stuffing soft whole wheat dough with soft-cooked yellow lentils, jaggery/brown sugar, cardamom, nutmeg, and saffron. It is then rolled thin and cooked on a pan with lots of ghee to make it into a crisp golden brown, flavorful, and aromatic flatbread. Served with a few savory side dishes this heavenly Indian vegetarian Thali is a must-try!

Traditional Thali with Puran Poli and sides

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Festive Food

Puran Poli is a Traditional Maharashtrian delicacy and is specially made on few auspicious festivals:

Holi - the festival of color, the celebration of the victory of good over evil, marks the arrival of spring. Holi, is a popular Hindu festival celebrated over 2-5 days in India. On the evening of the first day, public bonfires are made, called Holika Dahan. On the next day (or 5th day in some states) people play with colors. My memories of Holi are of the bonfires and my friends and family gathering around them to pray. The fifth day known as "Raang Panchami" is the most colorful day where we shower our friends, family and even those we don't know with vibrant colors both powder and liquid. Even after the holiday passes the streets of India look like a Monet covered in a sea of color.
Diwali- which translates to a row of lights, is the main Hindu festival celebrated in autumn. In Maharashtra, where I grew up, it is celebrated with a lot of enthusiasm. Check out how my family celebrates Diwali in the USA!
Bail Pola - celebrated in the monsoon season, on this day farmers pay respect to bullocks and cows as cattle is their main source of livelihood. 'Bail' in Marathi means 'Bull.' On this day, cattle are bathed, adorned with various ornaments and clothes. Their horns are given a fresh coat of paint and then the animals are taken around the village in processions accompanied by music.

Memories

I have vivid memories of my grandmother, making piles of these golden soft-cooked Poli for our large extended family of uncles, aunts, and cousins. The best part of these elaborate meals was everyone helping out in the kitchen with various chores while having fun preparing the meal. The ghee-laden Poli’s are served with saffron and cardamom-infused milk along with other mouthwatering sides.

Puran Poli with saffron milk — Puran Poli

Years later, after I moved to the US, with my mom's precise instructions, I learned how to make the Puran Poli. After making it several times, slowly improving each time, I finally mastered the art of making authentic Maharashtrian Puran Poli. I am so glad now I can make them several times a year as both my children and my husband love them.

What is Puran Poli?

Puran - Sweet filling made with chana daal, jaggery, cardamom, saffron & nutmeg

Poli - Flatbread usually made with whole wheat flour

Puran Poli is a sweet flatbread where the Puran is stuffed inside the whole wheat dough and rolled to form a thin flatbread. It is then cooked on a hot griddle with a generous amount of ghee until both sides are cooked with golden brown spots.

What is Jaggery?

Jaggery (pronounced jag-uh-reey) is an unrefined sugar that is used commonly in India. Jaggery is made by boiling and reducing down sugar cane juice.

Types

Maharashtrian Puran Poli - Thin flatbread usually made with chana daal and jaggery
Gujarati Puran Poli - Thick flatbread usually made with toovar/toor daal and jaggery
Andhra Bobbattu - Thin flatbread usually made with chana daal and jaggery, the filling can also have nuts
Kerala Boli - Thin flatbread made with chana daal and jaggery with the outer dough is made of rice flour and has a hint of turmeric
Kannada Holige - Thin flatbread usually made with chana daal and jaggery
Tamil Poli - Hand patted flatbread with a coarse filling of chana daal, jaggery, and coconut

Tips make perfect Puran Poli

Rinse the chana daal a couple of times and drain well
Use filtered water to cook the daal. Hard water can cause the lentils to not cook properly or to take a longer time
Old daal or organic daal can also take a longer time to cook
Add a pinch of saffron for beautiful golden color to the filling
Adding dry ginger powder to the filling helps with digestion but can be optional

How to make Puran in the Instant Pot

For years I used stovetop to cook the Puran. I now like the convenience of the Instant Pot to cook the Chana Daal for the Puran. Here is how:

Rinse and drain the lentils.
Add lentils with 2.5 cups of filter water and Pressure Cook(Hi) for 10 minutes followed by natural pressure release.
Strain the liquids from the lentils using a mesh strainer and reserve the liquids.
Return the lentils to the Instant Pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger, and saffron. Mix well and cook stirring frequently until the Puran starts to thicken up. If sautéing in the Instant Pot, cook on sauté(normal) mode to avoid splatters.
Let the cooked lentils cool down for a few mins and then blend it to a smooth consistency in a food processor. Make sure the lentils are not completely cold, they need to be blended while they are warm.

Step by step recipe to make Puran Poli

Step 1 - Start by making the Puran or the sweet filling:

Wash the chana daal 2-3 times. Drain all the water and then add 5 cups of filter water along with the daal in a heavy-bottomed pot. Let the daal cook on medium-low heat for at least an hour, stirring a few times.
If you see white foam rises up from the lentils, gently discard the foam with a spatula. The daal should be cooked very soft, test them by pressing between thumb and index finger and it should be very soft and mushy.

Note: Cooking time may vary, I usually let mine cook for a couple of hours on medium-low heat. If you can stay near the stove while it is cooking you may want to cook it at medium-high, stirring more frequently, in which case the daal will be fully cooked in 45 mins.

photos one through four showing how to cook chana dal

Drain all the water using a strainer (save the water to make Katachi Aamti, see recipe below). Put the daal back in the pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger, and saffron to the lentils. Mix well, and cook stirring frequently for 20 mins on medium heat.

Let the above mixture cool down for a few mins and then blend it to a smooth consistency in a food processor. Tip - Make sure to blend while it is warm. This is our sweet stuffing and it should have a soft consistency like the picture below.

photos five through eight showing how to cook chana dal and jaggery for puran

Step 2 - Knead the outer dough:

Knead soft dough with whole wheat flour, salt, saffron, and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky Puran Poli. Let this dough rest for at least half an hour at room temperature.

photos nine through twelve showing how to make dough for puran poli

Step 3 - Rolling and cooking Poli:

Make a lemon sized balls from the dough and the puran. Prehat a pan on medium-high heat.
Roll the dough by using little bit of dry wheat flour. Make a 4-5 inch diameter circle.
Put the puran ball in the middle of the rolled dough
Make pleats on the side of the dough to enclose the puran.

photos thirteen through sixteen showing how to stuff puran in the dough

Close the pleats together tightly and press down the excess dough to make a flat disc
Roll the Poli softly using some dry flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter.

photos seventeen through twenty showing how roll puran poli

Gently put the rolled Poli on the heated pan. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides and cook until both sides are golden brown.

photos twenty one through twenty four showing how to cook puran poli on the pan

Apply a little more ghee on both sides and serve hot.

Serving

These Puran Poli are so flavorful that they can be eaten by themselves or traditionally they are served with hot milk that is flavored with cardamom and saffron.

Here is a picture of the full traditional meal, which includes Puran Poli, saffron, and cardamom flavored milk, crunchy millet papads, crispy onion fritters, potato fritters, steamed rice, and spicy curry made with onions, coconut, and the reserved water from the cooked chana daal. Yummy!

Puran Poli thali with all the side dishes

Storing

Rolled and cooked polis can be refrigerated for up to 5 days. They also freeze well, individually lined on parchment paper. To reheat simply place the, on a heated pan, apply ghee and cook on both sides until heated through.

Troubleshooting

Having a perfect consistency of the Puran is a key in making perfect Puran Poli. Here are some tips I learned from my mom on how to fix the Puran in case it is too soft or dry.

How to fix runny Puran/filling - Place the filling in a nonstick pan and cook on low-medium heat, stirring often for 5 to 10 mins. This will allow excess liquids to evaporate and the filing will become dryer.
How to fix dry Puran/filling - Add 1 to 2 tablespoons of warm milk to the Puran and mix it in. Add more milk as required until you get it to the desired consistency

Katachi Aamti

Many of you have asked for the recipe for the brown curry, photographed above. It is called Katachi aamti or saar and is made with the reserved water from draining the cooked chana daal. With a few additional ingredients and spices, Katachi amti can be cooked in no time. Spicy Katachi aamti compliments the sweet Puran Poli and tastes delicious with steamed rice. Here is my recipe for Katachi Aamti or Saar:

Ingredients

3 cups water reserved from cooked and strained daal
3 tablespoon oil, divided
1 medium red onion, rough chopped
⅓ cup dry shredded or sliced coconut
1-inch ginger
6 garlic cloves
2 teaspoon red chili powder
1 to 2 teaspoons Goda masala or garam masala
2 teaspoons oil
1 teaspoon ground coriander
¼ teaspoon ground cumin powder
¼ teaspoon turmeric
2 teaspoon kosher salt

Instructions

Heat 1 tablespoon oil in a pot. Add onion and saute for 5 minutes on medium heat or until they turn light brown. Add coconut, ginger, and garlic, and saute for another 2 mins. Allow it to cool.
Blend everything with ¼ cup of water to make a smooth paste.
Add remaining oil to the pot. Add the masala paste, red chili powder, garam masala, ground coriander, ground cumin, turmeric, and salt. Mix well and cook for 5 minutes or until the oil starts to separate from the edges.
Add the daal water. Bring to a gentle boil. Add more water to bring the Aamti to a consistency you like and adjust the salt accordingly. Serve with steamed rice.

Recipe

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4.84 from 6 votes

Puran Poli

Perfect Puran Poli at home! Uses a handful of ingredients like flour, jaggery, spices and is cooked to crisp golden perfection with ghee.

Prep Time30 mins

Cook Time1 hr 30 mins

Total Time2 hrs

Course: Breads

Cuisine: Indian

Servings:

Calories: 414kcal

Author: Archana Mundhe

Ingredients

Outer Dough

2 cups whole wheat flour for dough
½ cup whole wheat flour for rolling
½ teaspoon kosher salt
1 tablespoon vegetable oil
1 cup water plus more as needed
2 tablespoons ghee

Filling

1 cup chana dal
5 cups water
½ cup jaggery
½ cup sugar
¼ teaspoon nutmeg powder
¼ teaspoon cardamom powder
¼ teaspoon saffron optional
¼ teaspoon dry ginger powder optional

Instructions

Wash the chana daal 2-3 times. Drain and add daal and water to a heavy bottomed pot. Let the daal cook on medium-low heat for an hour or 2, stirring few times. Remove any white foam that may rise up.
Drain all the water using a strainer (save the water to make Katachi Aamti, see recipe below). Put the daal back in the pot. Add jaggery, sugar, nutmeg powder, cardamom powder, dry ginger powder and saffron to the daal. Mix well, and cook stirring frequently for 10-15 minutes on medium heat.
Cool down the cooked mixture for 5 mins and then blend it to a smooth consistency in a food processor. Make to blend while the mixture is warm. This is our sweet stuffing.
Knead soft pliable dough with whole wheat flour, salt, saffron, water and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky Puran Poli'. So use water as needed, depending on the brand of flour you use you may need more or less water. Let the dough rest for 30 mins.
Start making balls of the dough and the stuffing which should be of the same size. I usually make mine the size of a lemon. With the Ingredients we have here I usually make 8-10 balls each of the dough and stuffing.
Put a heavy griddle on medium high heat. Roll the dough by using the dry wheat flour that is kept aside for rolling. Make a 4-5 inch diameter circle. Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it. Roll the Poli softly using more dry flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter.
Gently put the rolled Poli on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides. Serve with unsweetened milk flavored with cardamom and saffron.

Video

Notes

Tips

Use fresh and good quality chana daal. Old chana daal takes much longer to cook
Using filter water or bottle water speeds up the cooking time for the lentils

Troubleshooting

Having a perfect consistency of the Puran is a key in making perfect Puran Poli. Here are some tips I learned from my mom on how to fix the Puran in case it is too soft or dry.

How to fix runny Puran/filling - Place the filling in a nonstick pan and cook on low-medium heat, stirring often for 5 to 10 mins. This will allow excess liquids to evaporate and the filing will become dryer.
How to fix dry Puran/filling - Add 1 to 2 tablespoons of warm milk to the Puran and mix it in. Add more milk as required until you get it to the desired consistency

How to make Puran {sweet lentil filling} in the Instant Pot

Rinse and drain the lentils.
Add lentils with 2.5 cups of filter water and Pressure Cook(Hi) for 10 minutes followed by natural pressure release.
Strain the liquids from the lentils using a mesh strainer and reserve the liquids.
Return the lentils to the Instant Pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger, and saffron. Mix well and cook stirring frequently until the Puran starts to thicken up. If sautéing in the Instant Pot, cook on sauté(normal) mode to avoid splatters.
Let the cooked lentils cool down for a few mins and then blend it to a smooth consistency in a food processor. Make sure the lentils are not completely cold, they need to be blended while they are warm.

Nutrition

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Air Fryer Balushahi

Balushahi is a heavenly Indian dessert that dresses up any celebration! These pretty little yogurt cakes are shaped into donut-like rounds which are fried, then bathed in a luxurious rose and cardamom syrup. The result is a sweet flaky surface, a tender cakey interior, and the pure pleasure of beautiful Indian flavors - ghee, rose, cardamom, and saffron.

Balushahi garnished with pistachios and rose petals

Also known as "Badushah" in Southern India, this special dessert can be found in many Mithai (Sweets) shops. They are a favorite sweet during Diwali and make a lovely addition to your Faral! Once you learn how easy and quick Balushahi is to make at home, you can delight your guests by making them for festivals, celebrations, and parties!

A few basic pantry ingredients and spices form the base of this recipe. I will take you through making the flavored sugar syrup and 3 cooking methods:

Air Fried Balushahi
Traitional Deep Fried
Baked in the oven

Each of these yields a scrumptious, finger-licking dessert. I prefer the Air Fryer version of this recipe to make a healthier, lower-calorie, guilt-free version of one of my favorite sweets.

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What is Faral

“Faral” is a term used in Western India to describe all the sweet and savory goodies that are made during Diwali. Faral is offered to family and friends visiting your home during the festive season and it is also exchanged with neighbors. Some of the common Diwali Faral foods include Ladoo, Chakli, Shankarpali, Chivda, Sev, and Karanji just to name a few. It is amazing to see the presentation and taste the variations of everyone's family Recipes.

Ingredients

This is a 2 part recipe. The first part is making the dough with all-purpose flour (maida), ghee, and yogurt. The addition of the baking powder helps add a lighter texture, especially for the air-fried and baked version.

Part two of the ingredients are used to make the cardamom and rose flavored sugar syrup also known as "Chasni". The addition of lemon juice prevents the syrup from crystallizing as you wait for the dough pieces to cook.

Tips

Sift the all-purpose flour. Make the dough with light hands and knead it just until the dough ball comes together
Shape the discs with light hands. Usually, the traditional Balushahi have thumbprints, but I make a donut-like hole to ensure they cook evenly especially in the air fryer or oven.
Check out my detailed notes below on how to make the one-string sugar syrup. Undercooking the syrup will make the Balushahi soft while overcooking will make the outer covering too hard.
Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing. Make sure the syrup is warm when you add the air fried Balushahi's to it
Allergic to nuts? Simply skip the garnish in the end

How to make one-string Sugar Syrup

Making perfect one-string consistency sugar syrup or "Chasni" is key in this recipe. Here are my tips for making perfect syrup every single time and these tips will also come in handy for other desserts like Rava Ladoo, Besan Burfi, or other Indian sweets that use sugar syrup. Here are all of my tips and scroll below to the instructions for the photos of this process.

Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thin, it may take you less time.
Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.
Check for one-string consistency. There are 2 ways to do this:
Method 1: This is the traditional method. Add a few drops of syrup on a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb finger and you should see a string being formed between the two fingers. For best results remember to allow the syrup to cool just a bit before you test it.
Method 2: Use a digital thermometer and dip it in the syrup. For accuracy, make sure that the thermometer tip is not touching the bottom of the pan. Once the thermometer reaches 220 F which should be around the 6 to 7-minute mark the syrup is ready.
Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing as you wait for the dough balls to cook.

Step by Step Process

In a medium bowl mix flour, salt, baking powder, and sugar. Add ghee and yogurt and gently mix to make dough. Lightly press together all the ingredients until the dough just comes together. It’s ok for the dough to be uneven. Keep covered for 10 minutes.

Add sugar and water to a medium saucepan and bring it to a boil. Lower the heat and add lemon juice and rose water. Simmer for 5 to 7 mins or until you get a one-string consistency. Turn the heat off and reserve.

Lightly knead the dough again and make 9 balls. Shape each ball into a round and then lightly press it down to form a 1.5 inch to 2-inch disc. Using your pointer finger make a hole through the center. This step helps the center to cook evenly. Repeat with the remaining dough.

Place the Balushahi on the parchment paper in a preheated air fryer. Air fry at 320 F for 15 minutes. Once the air fryer is done cooking, take the basket out. If the Balushahi's are not lightly golden brown air fry again at 370 F for 2 minutes.
Gently place the Balushahi in the warm syrup and allow them to soak for 20 minutes. Then take out the Balushahi with a slotted spoon and arrange them on a parchment-lined baking sheet or a platter.

Garnish with sliced pistachios and edible dried rose petals.

Serving

Balushahi can be served as a dessert or as an afternoon snack with a cup of tea. Double up the recipe and make it for your next party or potluck. Since the Balushahi stays well at room temperature it is perfect to pack for picnics or lunch boxes as a yummy treat.

Storing

Allow them to cool down and store in an air-tight container. Balushahis stay good at room temperature for a whole week.

Air Fried Balushahi garnished with pistachios and dried rose petals

Did you enjoy this Indian dessert? Here are some more Homemade Indian sweets to try:

Recipe

Badushah garnished with pistachios and rose petals

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Balushahi / Badushah

Balushahi with a sweet flaky surface, a tender cakey interior, and the pure pleasure of beautiful Indian flavors - ghee, rose, cardamom, and saffron.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Dessert

Cuisine: Indian

Servings: pieces

Calories: 203kcal

Author: Archana Mundhe

Equipment

Air Fryer

Ingredients

1 cup maida all-purpose flour sifted (110 grams)
¼ teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon sugar
¼ cup ghee
¼ cup yogurt

Syrup

1 cup sugar
½ cup water
pinch saffron
½ teaspoon ground cardamom
1 teaspoon rose water
1 teaspoon lemon juice

Optional garnish

1 tablespoon pistachios thinly sliced
1 tablespoon edible dried rose petals

Instructions

In a medium bowl mix flour, salt, baking powder, and sugar. Add ghee and yogurt and gently mix to make dough. Lightly press together all the ingredients until the dough just comes together. It’s ok for the dough to be uneven. Cover the bowl with plastic wrap and keep aside for 10 minutes.
Make syrup. Add sugar and water to a medium saucepan and bring it to a boil. Lower the heat and add lemon juice and rose water. Simmer for 5 minutes. Turn the heat off and reserve.
Preheat air fryer at 350 for 5 minutes.
Lightly knead the dough again and make 10 balls. Shape each ball into a round and then lightly press it down to form a 1.5 inch to 2-inch disc. Using your pointer finger make a hole through the center. This step helps the center to cook evenly. Repeat with the remaining dough.
Line the air fryer basket with parchment paper.
Place the Balushahi on the parchment paper keeping distance between them.
Air fry at 320 F for 15 minutes. Once the air fryer is done cooking, take the basket out. If the Balushahi's are not lightly golden brown air fry again at 370 F for 2 minutes.
Gently place the Balushahi in the warm syrup and allow them to soak for 20 minutes. Then take out the Balushahi with a slotted spoon and arrange them on a parchment-lined baking sheet or a platter. Garnish with sliced pistachios and edible dried rose petals.

Video

Notes

Stove Top Method:

To make traditional deep-fried Balushahi, heat oil in a frying pan. Add 2 to 3 Balushahi and fry on low heat until the Balushahi's are lightly golden

Oven Method:

Preheat the oven at 350 F. Line the Balushahis on a parchment paper-lined baking sheet. Bake for 20 minutes turning the Balushahi halfway through. Make sure to check the Balushahi at 15 minutes and more time as needed.

Tips

Sift the all-purpose flour. Make the dough with light hands and knead it just until the dough ball comes together
Shape the discs with light hands. Usually, the traditional Balushahi have thumbprints, but I make a donut-like hole to ensure they cook evenly especially in the air fryer or oven.
Check out my detailed notes below on how to make the one-string sugar syrup. Undercooking the syrup will make the Balushahi soft while overcooking will make the outer covering too hard.
Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing. Make sure the syrup is warm when you add the air fried Balushahi's to it
Allergic to nuts? Simply skip the garnish in the end

How to make one-string Sugar Syrup

Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thin, it may take you less time.
Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.
Check for one-string consistency. There are 2 ways to do this:
Method 1: The is the traditional method. Add a few drops of syrup on a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb finger and you should see a string being formed between the two fingers. For best results remember to allow the syrup to cool just a bit before you test it.
Method 2: Use a digital thermometer and dip it in the syrup. For accuracy, make sure that the thermometer tip is not touching the bottom of the pan. Once the thermometer reaches 220 F which should be around the 6 to 7-minute mark the syrup is ready.
Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing as you wait for the dough balls to cook.

Nutrition

Besan Burfi | Besan Ki Barfi

You might be surprised by how few ingredients you need to make this beloved Indian dessert. The magic behind the fudgy, melt-in-your-mouth texture of Besan Ki Barfi is in how each element is treated and combined. The simple base of besan flour, ghee, sugar syrup, and spices is transformed into a rich and fragrant delicacy!

What is Burfi

Besan Burfi or Besan ki Barfi is an Indian dessert made with gram flour, ghee, sugar syrup and is laced with aromatic cardamom and saffron. These golden-hued squares are often made during festivals and special occasions--favored for their taste, as well as, their visual appeal on a pretty dessert tray. They are perfectly portable and made for sharing with--your family and friends.

These melt-in-the-mouth dessert squares are full of flavor and nutrition, and I love making them year-round as a snack or treat. Besan ki Barfi is very similar to the Besan Ladoos. Instead of powdered sugar, these barfi squares are made with sugar syrup for their perfect fudge-like consistency.

I am super excited to share this Barfi with you, it is one of my favorite Diwali recipes! Also, since Besan Barfi stays well at room temperature, it makes for a perfect addition to Diwali gift packages.

What is Besan?

Besan also known as gram flour is flour made from the yellow split Bengal gram or chana daal. A staple in Indian kitchens this gluten-free, high-in-fiber flour is made from dried split chickpeas and has an earthy, nutty flavor.

It is also sometimes called chickpea flour, However, there is a slight difference between the two. Chickpea flour is made from whole white chickpeas or garbanzo beans. Besan is available as coarse and finely ground in the Indian grocery stores. For this recipe, I use the fine or the superfine variety.

Tips

Here are mom's tips for making the perfect Besan Burfi:

Buy fresh, good quality besan and sift it before using.
Use good quality homemade ghee for the heavenly taste and aroma.
Slow roast the gram flour and ghee in a wide heavy-bottomed pan.
Make perfect one-string consistency sugar syrup.

How to make the Sugar syrup

Making perfect one-string consistency sugar syrup or "Chasni" is key in this besan barfi recipe. Here are my tips for making perfect syrup every single time and these tips will also come in handy for other desserts like Rava Ladoo, Balushahi, or other Indian sweets that use sugar syrup.

Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thin, it may take you less time.
Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.
Check for one-string consistency. There are 2 ways to do this: First, the traditional way is to take out a few drops of syrup on a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb finger and you should see a string being formed between the two fingers. My biggest tip with this method is to allow the few drops of syrup to cool just a bit before you test it. The second method is to use a digital thermometer and dip it in the syrup making sure it is not touching the bottom of the pan for accuracy. Once it reaches 220 F around 6 to 7 minutes the syrup is ready.

Variations

Sooji or Rava adds a slight texture to the otherwise creamy besan ki barfi. You can easily make this Indian dessert gluten-free, by skipping the sooji altogether
Allergic to nuts? You can skip the almonds and pistachios or add your favorite nuts instead
In Gujarat, a similar sweet dish called Magaz or Magas is very popular. Recipe for Magas uses powdered sugar and a lot more ghee to make the fudgy squares.

Ingredients

Besan Ki Barfi needs just 7 ingredients - Besan, Ghee, Sooji, sugar, cardamom, and saffron. And the best part is that all of these ingredients are readily available in Indian grocery stores.

How to make Besan Ki Barfi

Here is the step-by-step recipe. Scroll down at the end of this post for ingredient measurements and a printable recipe card.

Melt ghee in a wide pan over medium heat. Add sooji and besan and roast on low heat for 30 to 35 minutes stirring constantly. The besan will look very crumbly in the beginning, keep stirring and breaking the lumps with the spatula as you keep roasting. The mixture will slowly start to melt after 15 minutes or so. Sometimes this step can take longer so keep stirring on low heat. The mixture should start to feel lighter and aromatic. Make sure that it does not get too brown. Turn the heat off.

photos one through four showing roasting besan and ghee

Add cardamom and give a quick stir.

photos sex an seven showing roasted besan with cardamom

Next, make the syrup. Add water, sugar, and saffron to a medium saucepan. Cook over medium heat stirring until the sugar melts. Once the syrup comes to a boil, lower the heat. Simmer for 5 to 7 minutes or until the syrup comes to one string consistency. To check the consistency of the syrup put a few drops of sugar in a bowl, allow it to cool. Then take the syrup between the index finger and thumb and open and close them gently a few times. You should feel stickiness and also a string being formed between the finger as you pull them apart. The other way is to check using a digital thermometer and to make sure the syrup is at 220 F

photos seven through ten showing how to make sugar syrup

The besan mixture should be warm at this point. Add the syrup to the besan mixture and mix it well. Evenly spread the mixture using a silicone spatula on the parchment-lined tray.

photos elevan through fourteen showing besan ki burfi being set

Sprinkle nuts on top and gently press down with the silicone spatula. Allow the mixture to cool down and the burfi to set for 30 minutes to 2 hours.
Cut the burfi into 16 pieces.

photos fifteen and sixteen showing besan burfi sqaures garnished with nuts.

Storing

Store at room temperature in an air-tight container for upto 2 weeks. You can also refrigerate for extended shelf life.

Serving

Besan Burfi makes for a perfect dessert. You can also enjoy it as an afternoon snack with a cup of hot tea. Since the Besan burfi stays well at room temperature it is perfect to pack for picnics or lunch boxes as a yummy treat.

I hope you will try this easy Besan Barfi at home. A must-have sweet especially during Diwali season this besan barfi will complement your assortment of sweets and savories AKA Faral.

Why is my besan not becoming light and flowy

Make sure to slow roast the besan and ghee for at least 3o to 35 minutes. The besan should not brown before this time. Keep stirring as this recipe does require a bit of patience.

Why is my Barfi not setting?

If the sugar syrup is undercooked barfi will not set. There are 2 options to fix this:

1. Cook the mixture again for 2 to 3 minutes on low heat and then spread it back on the baking tray.

2. Refrigerate for few hours. The burfi may become chewy or more fudge-like but will still taste delicious.

Why is my burfi hard and not melt-in-mouth?

If the sugar syrup is overcooked barfi will become hard and dry. Unfortunately, there is no way to fix this after the fact.

Did you enjoy this Indian dessert? Here are some more Homemade Indian sweets to try:

Print Recipe

5 from 3 votes

Besan Barfi

A quick and easy Indian sweet that perfect for festivals like Diwali or Holi or as a treat that your family and friends will keep asking for more

Prep Time10 mins

Cook Time45 mins

Cooling Time30 mins

Total Time1 hr 25 mins

Course: Dessert

Cuisine: Indian

Servings: pieces

Calories: 172kcal

Author: Archana Mundhe

Equipment

Ingredients

2 cups besan sifted (210 grams)
2 tablespoons fine sooji
⅔ cup ghee
1 teaspoon ground cardamom

Sugar syrup

1 cup sugar (100 grams)
½ cup water
1 pinch saffron

Garnish

2 tablespoons thinly sliced nuts

Instructions

Line a 8 x 8 baking tray with parchment paper.
Melt ghee in a wide pan over medium heat. Add sooji and besan and roast on low heat for 30 to 35 minutes stirring constantly. The besan will look very crumbly in the beginning, keep stirring and breaking the lumps with the spatula as you keep roasting. The mixture will slowly start to melt after 15 minutes or so. Sometimes this step can take longer so keep stirring on low heat. The mixture should start to feel lighter and aromatic. Make sure that it does not get too brown. Turn the heat off.
Add cardamom and give a quick stir.
Next, make the syrup. Add water, sugar, and saffron to a medium saucepan. Cook over medium heat stirring until the sugar melts. Once the syrup comes to a boil, lower the heat. Simmer for 5 to 7 minutes or until the syrup comes to one string consistency. To check the consistency of the syrup put a few drops of sugar in a bowl, allow it to cool. Then take the syrup between the index finger and thumb and open and close them gently a few times. You should feel stickiness and see a string being formed between the finger as you pull them apart. The other way is to check using a digital thermometer. Dip the thermometer in the syrup after 5 of simmering making sure the tip does not touch the bottom of the pan. The thermometer should read 220 F for perfect one string syrup.
The besan mixture should be warm at this point. Add the syrup to the besan mixture and mixing well. Evenly spread the mixture using a silicone spatula on the parchment-lined tray. Sprinkle nuts on top and gently press down with the silicone spatula. Allow the mixture to cool down and the burfi to set for 30 minutes to 2 hours.
Cut the barfi into 16 pieces. Store at room temperature in an air-tight container for upto 2 weeks. You can also refrigerate if you like.

Video

Nutrition

Onions Pakodas | Kanda Bhajji | Crispy Onion Fritters

Onion Pakodas is an iconic and beloved food in India. This classic dish is part of the fabric of the culture - as rich in flavor as in tradition.

These golden-crisp onion fritters are jam-packed with flavors from green chilies, red Kashmiri chili, garlic, carom seeds, turmeric, and of course onions! Serve this epic dish as a snack with green chutney or ketchup or serve it alongside your favorite Indian meal.

Onion Bhajis are naturally Gluten-Free and Vegan, a wonderful bite to be enjoyed by all!

Onion pakodas served with ketchup and chutney

Traditionally pakoras are deep-fried in hot oil. In order to enjoy one of my favorite foods more often, I had to find a way to lighten it up. I’m thrilled with my Air Fryer Onion Pakodas--they have all the essential flavor and crunch without drowning in oil. They're extremely easy to make and Air Fry in a matter of minutes.

Onion bhajis are enjoyed hot, fresh, and shatteringly crisp. The besan flour adds body, while rice flour ensures the pakoras are light and crispy. This flour combo is from my mom’s recipe and they come out perfectly every time in the Air Fryer.

Pakoda Traditions

Pakodas are part of a unique and charming tradition in India. A rainy day (or days) means it’s time to make onion pakoras and chai. Something about the cool damp weather makes hot crispy Pakodas taste even better, trust me. To this day, rainy weather gives me an unmistakable craving for onion pakoras and their warm cozy feeling of home.

Pakodas is also known as "Bhajiya" in Hindi or "Bhajji" in Southern India are legendary street cart offerings, a deep-fried grab-and-go classic. When they’re not picked up at a cart, they are being served at home, as a satisfying tea-time snack before supper.

These onion fritters are often also made to accompany the special festive Puran Poli Meal, served along with fried papad, Batata Bhaji, Steamed rice, and Aamti (a spicy lentil-based curry).

While Onion Pakodas are enjoyed throughout India, this recipe is from Western India, the state of Maharashtra where I grew up. As I mentioned, my mom’s addition of rice flour to the besan is key to keeping the fritters light and crispy.

Ingredient Spotlight

Besan Flour {Gram Flour} - Staple in Indian kitchens this gluten-free, high-in-fiber flour is made from dried split chickpeas and has a nutty flavor.

Kashmiri Red Chili Powder {Lal Kashmiri Mirch} - Kashmiri red chili powder adds a brilliant red hue without adding too much heat. When substituting other chiles for Kashmiri red chiles be mindful of the heat level.

Carom Seeds {Ajwain} - tiny dried fruits of an herb plant. Pungent, bitter, complex flavor. Widely used in Indian cooking. Dry roasting and cooking in hot oil, butter, or ghee as part of the tadka tempers the pungency. Contains a wealth of medicinal benefits: especially good in aiding digestion and relieving symptoms of the common cold.

Turmeric {Haldi} – Ground turmeric is a bright, healing spice known for its anti-inflammatory properties, adds a peppery-woody taste and a deep golden color.

Tips and Substitutions

Make sure to thinly slice the onions and massage them well to release some of the moisture
Rice flour adds crispy texture but if you do not have it add half a teaspoon of baking powder instead
These pakoras are medium spicy but you can add more or less of the chilli to your taste
Don't have an air fryer? Check out the recipe notes for oven and stove top instructions

Onion pakodas served with ketchup, chutney and chai

Instructions

Cut the onion in half and peel the skin and outer thin layer off. Then thinly slice each half of the onion. In a medium bowl add onion and cilantro. Massage with your hands or using a silicone spatula to help release the moisture (photos 1 -4)

photos one through four showing prepping veggies for onion pakoras

Add gram flour, rice flour, green chili, garlic, red chili powder, turmeric, and carom seeds. Mix well to form a thick mixture. Add hot oil and give a quick mix (photos 5 - 6)

Preheat the air fryer to 400 degrees. Divide the mix into 9 or 10 equal parts and then pick up each part and press down with your fingers to form a small patty. Place the Pakodas in the air fryer basket keeping some space between each one for airflow. Air fry at 350 F for 10 mins. Open the air fryer and lightly spray oil on top and cook for an additional 2 minutes or until they turn golden brown with crispy edges. (photos 7 - 8)

photos six through eight showing how to make onion fritters in air fryer

How to Serve

Serve onions Pakodas as a snack or appetizer, hot out of the Air Fryer, with dipping bowls of spicy green chutney and ketchup.

Serve as part of an Indian meal alongside Batata Bhaji, Puri, and Shrikhand or as a traditional Maharashtrian Puran Poli Thali.

Storing

Onion Pakodas are best served immediately. You can also make them ahead and reheat them in the air fryer. To reheat simply pop them back in the fryer basket and air fry for 2 to 3 minutes at 350 F.

Did you enjoy this modern take on the classic Indian dish? Here are some more vegetarian Air Fryer recipes that you will love:

Air Frying Tips

You may need to increase or decrease the air frying time depending on your air fryer. Check your food frequently to prevent it from burning. This is especially important during the last few minutes of cooking. Air fryers come in different sizes, so your food might not fit the same way that recipes online show.
Do not use aerosol spray cans to apply the non-stick spray to the basket. Aerosol spray cans usually contain harsh ingredients that are known for causing chipping in air fryer baskets.
Shake the basket during cooking times for smaller things like chicken wings, fries, and small veggies. Do this every few minutes or halfway through cooking.
Be careful not to press the basket release button while you are carrying the baskets. This will cause the inner basket to pull out and the outer basket will drop, which might damage it.
Do not place anything on top of your air fryer. This disrupts the airflow and will cause poor air frying results.
If you air fry high-fat foods, pour out the fat droppings from under the inner basket. This will prevent excess smoke while it cooks next time.

onion pakoras served with ketchup and chutney

Print Recipe

5 from 4 votes

Onion Pakodas

Tasty and EASY Onion Pakodas cooked with a fraction of oil in the Air Fryer. Check out the notes for oven and stovetop instrcutions

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer

Cuisine: Indian

Servings:

Calories: 96kcal

Author: Archana Mundhe

Equipment

Air Fryer

Ingredients

1 large red onion
½ cup cilantro
¼ cup gram flour besan
1 tablespoon rice flour
½ teaspoon green chili minced
1 teaspoon garlic grated
1 teaspoon Kashmiri red chili powder
1 teaspoon carom seeds
¼ teaspoon ground turmeric
1 teaspoon kosher salt
½ tablespoon oil heated
oil spray

Instructions

Cut the onion in half and peel the skin and outer thin layer off. Then thinly slice each half of the onion.
In a medium bowl add onion, cilantro and salt. Massage with your hands or using a silicone spatula to help release the moisture. Add gram flour, rice flour, green chili, garlic, red chili powder, turmeric, and carom seeds. Mix well to form a thick mixture. Add hot oil and give a quick mix.
Preheat the air fryer to 400 degrees.
Divide the mix into 9 equal parts and then pick up each part and press down with your fingers to form a small patty (about ½ inch thick and 2-½ inches wide).
Lightly spray the air fryer basket with cooking spray. Place the Pakodas in the air fryer basket keeping some space between each one for airflow.
Air fry at 350 F for 10 mins. Open the air fryer and lightly spray oil on top and cook for an additional 2 minutes or until they become golden brown with crispy edges. Enjoy hot with green chutney or ketchup.

Video

Notes

Oven Instructions:

Bake in a preheated oven at 400 F for 15 to 20 minutes or until golden brown and crispy. Spray generously with oil, flipping halfway through.

Stove Top Instructions:

You can also deep fry these pakodas. Heat oil in a small wok or frying pan. Add the batter by spoonfuls. No need to shape them flat. Fry on medium heat until the Pakodas are golden brown with crispy edges.

Nutrition

Pumpkin Raita

An Indian side dish, Pumpkin Raita has soft cooked pumpkin cubes in a smoky tadka of mustard seeds stirred into cooling yogurt. Garnished with fresh cilantro, this cooling dish is a perfect accompaniment with Indian curries and rice dishes.

This delicious pumpkin raita is nutritious and also helps enhance complex flavors while toning down the heat and warmth of spicy dishes. A creamy mild dish that both kids and adults enjoy!

What is a Raita?

Raita simply means a side dish, often made with small cubed veggies that can be cooked or raw, in a creamy tangy yogurt seasoned with salt and sugar or chili pepper. A must-have in Indian meals raita is often served alongside roti, stir-fried veggie, dal, and rice There are many different variations of raita including beet raita, eggplant raita, cucumber raita, just to name a few.

This pumpkin raita is a great year-round dish but especially in fall when pumpkins are bountiful. I would also recommend using fresh pumpkin for this recipe instead of the canned ones. Fresh pumpkin results in the best flavor and texture.

Ingredients

Pumpkin - rich in beta carotene pumpkin is a great addition to meals. It has mild flavors and works well in sweet and savory dishes. For this recipe, I buy fresh cut piece of pumpkin that are available in the produce aisles packaged in serran wrap. Simply peel off the skin and then cut the pumpkin into smaller cubes.
Mustard seeds - with antioxidant and anti-inflammatory properties, mustard seeds are pungent and nutty as they release their flavor when added to hot oil.
Green Chili - adding just 1 or 2 small Indian chilies add a perfect kick to this dish without making it overly spicy. You can also add other spicy chilies like serranos.
Yogurt - Plain yogurt is usually added to this recipe and is a good source protein, calcium and potassium. It adds the perfect creminess and tangy flavors.

Tips

To make this raita vegan simply substitute the yogurt with your favorite plain dairy free yogurt
Slit the green chili in half, this way you can easily pick the pieces out when serving
Do not over cook the pumpkin, cook covered for 2 to 3 minutes until they get a quick steam and then promptly remove the lid

Instructions

Step 1: Heat oil in a nonstick pan. Add mustard seeds and allow them to pop. Add green chili, cubed pumpkin, and salt. Mix well and cooked covered on low medium heat for 2 to 3 minutes or until the pumpkin cubes are cooked soft.

photos one through four showing sauteing spices and pumpkin in a pan

Step 2: Allow the cooked pumpkin to cook down to room temperature. In the meantime whisk yogurt, add salt and sugar. Add cooked pumpkin to the yogurt. Garnish with cilantro and serve.

photo five through eight showing cooked pumpkin mixed in yogurt and garnished with cilantro

Serving

Serve raita with roti and curry or a dal. You can also enjoy Pumpkin raita with khichdi or vegetable biryani. Here are some of my favorite main dishes to serve pumpkin raita with:

Storing

Pumpkin raita is best served fresh. Any leftovers can be refrigerated for 2 days in an airtight container. To make this ahead, the pumpkin can be cooked and refrigerated for 2 to 3 days. Simply add to yogurt when ready to serve.

closeup photo of pumpkin raita in a white bowl

Similar Recipes

Did you enjoy this quick and easy side dish? Here are some other recipes to try that pair perfectly with Indian food

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5 from 2 votes

Pumpkin Raita

A side dish made with soft cooked pumpkins with spices and chilies, mixed in cooling yogurt and garnished with cilantro.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 74kcal

Author: Archana Mundhe

Ingredients

½ tablespoon oil
¼ teaspoon mustard seeds
1 green chilies slit into half
2 cups pumpkin cubed
1 cup plain yogurt
½ teaspoon sugar
1 teaspoon kosher salt
2 tablespoons cilantro finely chopped

Instructions

Heat oil in a nonstick pan. Add mustard seeds and allow them to pop. Add green chili, cubed pumpkin, and salt. Mix well and cooked covered on low medium heat for 2 to 3 minutes or until the pumpkin cubes are cooked soft.
Allow the cooked pumpkin to cook down to room temperature. In the meantime whisk yogurt, salt, and sugar.
Add cooked pumpkin to the yogurt. Garnish with cilantro and serve.
Store in the refrigerator until you are ready to eat. Mix gently before serving. Serve raita with roti or parathas. You can also enjoy Pumpkin raita with khichdi or vegetable biryani.

Video

Notes

Pumpkin raita is best served fresh. Any leftovers can be refrigerated for 2 days in an airtight container.

To make this ahead, the pumpkin can be cooked and refrigerated for 2 to 3 days. Simply add to yogurt when ready to serve.

Nutrition

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Fried Modak | Mom's Recipe with 3 Delectable fillings

Fried Modak is a festive Indian sweet made with a delectable filling of coconut with aromatic saffron & cardamom wrapped in a thin layer of dough. These bite-sized dumplings are then deep-fried to a crisp golden brown perfection.

I grew up in Western India, Maharashtra where these “Talniche Modak” are typically made on the auspicious occasion of the Ganesh Chaturthi festival. Talniche simply means fried. Also known as Modaka or Modakam in South India, these sweet dumplings have heavenly stuffing made with coconut, sesame seeds, or sweet lentils. Whatever stuffing you choose, these sweet Indian fried modaks will be wiped out in no time. I always wish I had doubled the recipe so we’d some have leftovers.

These fried Modak are a must-try in addition to the traditional steamed “Ukadiche Modak", which by the way my mother excels in. Everyone back home calls her the “Modak queen” and looks forward to every opportunity to eat the Modak made by her! It’s inspiring as well as fun to see my mom whip up batches after batches of her tri-colored Ukadiche Modak with finesse, an otherwise daunting task for some.

Last summer when my parents were visiting us, I made sure to learn how to make the fried Modak from my mom. Before I knew it, she had shown me at least 3 different variations of just the filling itself. It's hard to keep up with her speed but as always I had to note down all of her tips and tricks to make the perfect Modak each time.

Tips

Make sure the outer dough is firm yet pliable for crispy Modak
Modak filling can be made ahead
Seal pleats together firmly so the Modak does not open when frying. You can apply water to the outer edges of the rolled dough so the pleats stick together well on the top.
When frying turn the Modak making sure all the sides cook evenly
If the Modak open up during frying, carefully strain the oil and discard any filling that may have spilled, and then continue to fry again. Remember to seal the tops of the raw Modak firmly to make sure they are sealed well before frying.
Skip nuts if you are allergic & to make vegan Modak, use neutral oil instead of ghee

Fried Modak in a platter with sesame filling in a bowl

Steps

Here is how to make fried Modak in 4 simple steps. Please refer to the recipe card for full details:

1: Knead the dough and allow it to rest for 20 mins (photos 1 - 4)

2: Prepare the aromatic filling with coconut, jaggery, cardamom, nutmeg & saffron (photos 5 - 8)

how to make coconut jaggery filling for modak

3: Roll the dough in to small disks ( (photos 9 - 12) and fill them with the sweet coconut filling and assemble them like dumplings (photos 13 - 16)

4: Fry the dumplings in hot oil till they are lightly crisp and golden brown all over. Allow them to cool down for at least 5 minutes before serving (photos 17 - 20)

Every bite of these fried Modak is packed with the perfect combination of sweetness, flavor, and crunch, making it an easy and delightful festive offering.

Serving

Fried Modak is served at room temperature making them a perfect make-ahead recipe. Serve them right along with the meal or as a dessert or snack!

Storing

These Modak stay crisp at room temperature for 1 to 2 days. You can also refrigerate them for up to a week.

Variations

In addition to the fresh coconut filling, here are 3 other fillings that taste heavenly in this fried Modak recipe:

Dry coconut filling (dry desiccated coconut with sugar), details in the recipe card
Sweet sesame filling (roasted sesame seeds with jaggery), details in the recipe card
Lentil & jaggery filling also known as Puran, you can find the details on this filling in my Puran Poli recipe

coconut & sesame filling for modak — Dry coconut & roasted sesame filling

Did you enjoy this festive recipe? Here are a few more dessert recipes to try:

Badam Burfi - Quick & easy almond fudge
Narali Bhath - Sweet Coconut Rice with cardamom, saffron & nuts
Amba Burfi - Aromatic dessert bites with mango & coconut
Kheer - Eggless rice pudding in the Instant Pot
Gajar Halwa - Easy Instant Pot recipe for a creamy Carrot pudding

With the popular Indian festival of Ganesh Chaturthi just around the corner, I’m excited to share my super easy and super tasty recipe of Fried Modak with you. I hope you give them a try!

Print Recipe

5 from 4 votes

Fried Modak

Mom's Fried Modak with 3 filling options

Prep Time45 mins

Cook Time15 mins

Total Time1 hr

Course: Dessert

Cuisine: Indian

Servings:

Calories: 183kcal

Author: Archana Mundhe

Ingredients

1 cup whole wheat flour
½ teaspoon salt
1 pinch saffron optional
2 tablespoon hot ghee or oil for vegan
⅓ cup water luke warm
Oil for frying you can also fry in ghee

Filling w/ Fresh Coconut **

½ cup coconut grated fresh or frozen
⅓ cup jaggery grated
1 pinch saffron optional
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder

Instructions

Take whole wheat flour in a mixing bowl. Add saffron, salt and hot ghee. Mix well. If you press the dough in hand and it should form balls at this stage. Slowly, add a little bit of water at a time, make firm yet pliable dough. For the wheat flour I use, ⅓ cup of water works well. You may need to adjust the water by 1 to 2 tablespoons, more or less. Keep the dough covered in a bowl and allow it to rest for 20 minutes. Knead the dough once again and make 12 equal sized balls.
Making the filling. Add the coconut to a medium pan and cook in low medium heat stirring frequently for 2 minutes. Tip - The goal here is to remove any excess moisture from the coconut. Add grated jaggery and mix well cooking for another 2 minutes as the jaggery melts and gets mixed in with the coconut. Add cardamom powder, nutmeg, saffron, and nuts, and mix well. Take out the filling in a bowl and reserve. This filling can be made ahead and refrigerated for 2 to 3 days.
Take one ball at a time, press it in the palm of your hands, and roll into a 4-inch circle. Place 2 teaspoons of filling in the center and pinch the sides of the rolled dough making 12-13 pleats all around. Then bring the pleats together in the center and press them together to seal the modak. Feel free to apply a little bit water to the rim to help the modak pleats stick together well on the top so they do not open when frying. Repeat this for the remaining dough balls.
Heat oil in a small frying pan. Once the oil is hot, reduce the heat to medium. Carefully add 2 to 3 modaks at a time to the hot oil and fry them for 3 to 4 minutes, turning them in the oil so all the sides get fried evenly. Take the modak out and place them on a paper towel-lined dish so that the excess oil gets absorbed. Fry the remaining modak.
Note: If any of the modak open up during frying, carefully strain the oil and discard any filling that may have spilled and then continue to fry again. Remember to seal the tops of the raw modak firmly to make sure they are sealed well before frying.
Enjoy at room temperature. These modak stay crisp at room temperature for 1 to 2 days. You can also refrigerate them for upto a week.

Video

Notes

Here are 2 more ideas. Simply mix all the ingredients together substitute for fresh coconut filling:

Dried Coconut:
½ cup coconut, unsweetened
⅓ cup powdered sugar
1 pinch saffron (optional)
1 tablespoon ground nuts (optional)
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder

Sesame:
½ cup ivory sesame seeds, lightly roasted & ground
⅓ cup jaggery, grated
1 pinch saffron (optional)
1 tablespoon ground nuts (optional)
½ teaspoon cardamom powder
¼ teaspoon nutmeg powder

Nutrition

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Ukadiche Modak {Rice Dumplings with Sweet Coconut Filling}

Ukadiche Modak is a Maharashtrian delicacy made with steamed rice flour and a sweet coconut filling laced with nutmeg, cardamom, and saffron. I am excited to share my detailed recipe with all the tips and tricks to help you make Modak like a pro!

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Modak

Modak is a sweet dish popular in Western India, especially Maharashtra where I grew up. They are made during the 10-day Ganesha festival and offered to Lord Ganesha. Modak is either steamed or fried and has an outer dough covering with a sweet aromatic filling inside.

Ukadiche Modak

"Ukadiche" literally means steamed. Ukadiche Modak is similar to dumplings, with an outer layer of steamed rice flour dough and a sweet filling of fresh coconut and jaggery. After shaping and filling the dumplings they are then steamed which gives them a soft melt in the mouth texture.

My mom makes the BEST Ukadiche Modak. I grew up eating them every year during the 10 day Ganapati festival and also almost every month as my dad brought home fresh coconuts from the farm.

My Mom is well-known amongst friends and family for her scrumptious Modak. Her signature Tri-Color Modak is made by shaping the outer covering with colored dough. She is always whipping up batches of Modak to share and also makes them when she gets special requests.

UPDATE: Please check the instructions and video for steaming modak in Instant Pot

Ukadiche Modak in a silver platter placed in front of Instant Pot

When I first started to cook, I never thought I would attempt to make Modak as the process seemed a bit tedious. Then, I came across an article in an Indian newspaper that was all about foods to prepare during the Ganesha festival. The article with over a dozen tips on how to make perfect modak gave me many good ideas that I became confident in making them.

During my trip to India, I also got a chance to fine-tune my Modak making skills with expert tips from my cousin, Prajakta. Look at these gorgeous tri-color handmade modak, she makes!

Tips to make soft covering/shell

Use fine rice flour. Recently I found "Sohum" brand rice flour in Indian grocery stores in NJ that works really well.
Add enough water when steaming the dough, 1:1 water to flour ratio
Allow the steamed dough to cool down
At first, the dough may seem a little dry and coarse. Knead it well with a couple of tablespoons of warm water and a little bit of ghee. This will make the dough perfectly soft and pliable for making modak shells.
Take your time to assemble the modak, the dough does not have to be hot, simply keep it covered under a moist paper towel

Tips for making perfect modak filling

If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the modak are steamed.
I would recommend grating the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling.
Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the modak while steaming.

Ingredients

Ukadiche modak needs just a handful of ingredients most of which are available at Indian grocery stores:

Fine rice flour - Make sure to sift the rice flour. I have used fine rice flour from brands like Sohum and Laxmi Foods and both work well for this recipe.
Ghee - Good quality homemade ghee adds nutty aroma to the modak. It helps to make smooth dough as well as helps prevent the modak from sticking to the mold.
Grated Coconut - Frozen coconut from Anand or Deep brand comes in handy for this recipe and also makes the process quick. Remember to thaw the coconut at room temperature before making the filling
Jaggery - Adds buttery rich sweetness and authentic flavor to this dish. Make sure to grate the jaggery to avoid any lumps. Also remmeber to not over cook the jaggery, cook only until the filling is mixed in well.
Cardamom and Nutmeg - I recommend buying ground powders to save time. If you have whole cardamom, make sure to discard the outer shell and finely grind the inside seeds with mortar and pestle. Whole nutmeg can be grated with a small grater.

Process

Step by step instructions to make soft and luscious Ukadiche Modak:

Step 1: Ukad/dough for the outer covering

Bring 1 cup of water to boil and add salt and 1 teaspoon of ghee.
Turn the heat to low and add the rice flour. Mix it well with a spoon.
Cook covered for 2-3 mins on low heat. Turn the heat off and pour the dough into a mixing bowl and let it cool.

Step 2: Coconut jaggery filling

Grate the jaggery or break into small pieces using a pestle.
In a heavy bottom pan gently roast the coconut on medium heat for 5 minutes.
Add jaggery, saffron, nutmeg powder, and cardamom powder and cook on low heat for another 5 to 7 minutes or until the filling starts to look dry. Mix well and keep aside. Pro Tip - Make the filling in advance to save time and refrigerate for 2 to 3 days

Step 3: Prep the dough

Knead the rice dough using 1 teaspoon of ghee and 1-2 tablespoon of warm water for 5 to 10 mins or until the dough is really soft and moist.
Make lemon-sized balls with the dough and keep covered.

Step 4: Shaping and filling

Grease the inside of the Modak mold really well with oil or ghee (photo 1)
Close the mold and spread the rice dough inside the mold and start pressing gently with your fingers as it evenly spreads inside the mold. Some of the dough will spread outside of the mold, which is used to seal the modak (photos 2, 3 and 4)

Gently put about 1 to 2 teaspoons of filling inside the mold. (photo 5)
Seal the bottom with the extra dough that is outside of the mold by folding it over to cover the opening (photos 6, 7 and 8)

Carefully open the mold and remove the modak gently (photos 9 and 10)
Shape the top of the modak by gentlypinching with fingers (photo 11 and 12)
Place it in the steamer. Note: I am using the steaming rack from my old stovetop steamer. But this steamer from amazon works well too.
Repeat the above steps of shaping and filling the modak for the rest of the dough and filling.

Step 4: Steaming

Heat 2 cups of water in a steamer pot. Once all the modak are ready, put the steaming rack inside the steamer pot and cook covered for 10 minutes on low to medium heat. Note: Check the detailed recipe for Instant Pot steaming instructions.

Turn the heat off, let the modak cool for 5 mins. Gently remove them from the steaming rack onto a plate. Enjoy!

Serving

Enjoy warm modak as is! Traditionally they are served with homemade ghee called as Sajuk Toop in Marathi. Slightly cut open the top of the Modak and pour over a teaspoon of melted ghee. I love to eat them warm but they also taste good at room temperature.

Storing

Modak stays well at room temperature for a day. For extended shelf life refrigerate in an airtight container for up to 3 days. To reheat simply re-steam them for 3 to 4 minutes.

Fequently Asked Questions

Where to buy Modak mold/mould known as Sacha

I bought my modak mold from India. Around August - September many Indian grocery stores in the US also sell modak molds. Modak molds are also available on amazon.

How to make Modak without the mold

Do not have the mold? Traditionally modak were made by hand and it simply takes some practice and patience to shape them uniformly. Here is how to make modak by hand:

1. Apply ghee on your palm and fingertips and start pressing one ball of the rice dough between the palm of your hands. Gently stretch the sides to form a 3-inch cup.

2. Place the filling in the center and start making pleats on the side by pinching the sides of the dough. Makes 5 to 7 pleats, to begin with, and eventually, you can make more pleats making the modak look prettier.

3. After pleated all around, gently bring them all together in the center. Start pressing them towards the middle and top enclosing the filling. Secure the top by firming pressing the top together so the Modak does not open up during steaming.

A complete traditional meal idea to serve along with Modak:

Love unique Indian desserts? Here are some more recipes to try:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}

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4.62 from 13 votes

Ukadiche Modak {sweet rice dumplings with coconut filling}

Steamed dumplings made with rice flour dough, stuffed with sweet coconut, jaggery, nutmeg, cardamom and saffron filling!

Prep Time1 hr

Cook Time30 mins

Total Time1 hr 30 mins

Course: Dessert

Cuisine: Indian

Servings:

Calories: 125kcal

Author: Archana Mundhe

Equipment

Ingredients

1 cup fresh grated coconut Frozen works well too
¾ cup jaggery grated
1 pinch saffron
⅛ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 cup water
2 tablespoons ghee divided
¼ teaspoon kosher salt
1 cup fine rice flour **

Instructions

In a heavy bottom pan gently roast the coconut on medium heat for 2 minutes. Add grated jaggery, saffron, nutmeg, and cardamom and cook on low heat for another 2 minutes. Mix well and keep aside. This filling can be made a couple of days in advance and refrigerated until ready to be used.
In a medium pot, bring water to a boil. Add 1 teaspoon of ghee and salt. Turn the heat to low and add the rice flour. Mix it well with a spoon. Cook covered for 2-3 minutes on low heat. Turn the heat off and take out the dough in a mixing bowl. Allow it to cool down a little.
Knead the rice dough using 1 teaspoon of ghee and 2 to 4 tablespoons of warm water for 5 minutes or until the dough is soft and moist. Make 13 lemon-sized balls with the dough and keep them aside.
Coat inside of the modak mold with a layer of ghee. Close the mold and spread the rice dough inside the mold and start shaping it around gently with your fingers. Some of the dough will also come outside of the mold which will be used to seal the modak. Gently put about 1-2 teaspoon of stuffing inside the mold. Seal the bottom with the extra dough that is outside of the mold. Gently open the mold and put the modak in a steaming rack. Repeat and make the remaining modak.
Heat 1 cup of water in a steamer pot. Once all the modak are ready, put the steaming rack inside the steamer pot (I steam 7 to 8 modaks at a time) and cook covered for 10 minutes on low to medium heat. Turn the heat off, let the modak cool for 5 minutes. Gently remove them from the steaming rack onto a platter. Enjoy!

Steaming Modak in the Instant Pot

Add 1 cup of water to the Instant Pot insert. Place the trivet. Gently place the steamer basket with modak in the Instant Pot. Close Instant Pot lid with pressure valve to sealing.
Pressure Cook on low pressure mode for 6 minutes followed by Natural Pressure Release. Open the Instant Pot, allow the modak to cool for 5 mins. Take out on a serving platter.

Video

Notes

Tips

Apply a generous amount of ghee to the mold before making each modak. This will make sure that the modak do not stick to the mold.
Rinse and dry the modak mold halfway through to make sure the modak does not stick to the mold.
My steamer basket fits 8 modak without sticking to each other. Make sure there is a little room between the modak so they do not stick to each other after cooking.

Tips to make soft covering/shell

Use fine rice flour. Recently I found "Sohum" brand rice flour in Indian grocery stores in NJ that works really well. If you are using other rice flours (Swad, Deep, or Laxmi foods) made sure to sift the flour with a flour sifter or a fine-mesh strainer.
Add enough water when steaming the dough, 1:1 water to flour ratio
Allow the steamed dough to cool down
At first, the dough may seem a little dry and coarse. Knead it well with a couple of tablespoons of warm water and a little bit of ghee. This will make the dough perfectly soft and pliable for making modak shells.
Take your time to assemble the modak, the dough does not have to be hot, simply keep it covered under a moist paper towel

Tips for making perfect modak filling

If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the modak are steamed.
I would recommend grating the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling.
Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the modak while steaming.

Nutrition

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Upma | Rava Upma | Sooji Upma

Bursting with flavor and goodness, Upma is the classic Indian breakfast dish that will leave you with a satiated tummy and a happy mind. Upma is made by carefully roasting coarse semolina and cooking it in boiling water. It is then infused with oodles of flavor by adding fresh vegetables, nuts, herbs, a hint of spice, and lots of love.

Upma pleasantly surprises you with its soft grainy texture and subtle earthy aroma leaving you completely satisfied with every single bite. Served piping hot, Upma was one of the popular breakfast items in my home. Growing up I remember waking up to the heavenly aroma as my mom roasted the Semolina (also known as "Rava" or "Rawa" in Marathi and "Sooji" in Hindi), and my heart would fill up with dreams of a very promising breakfast.

Rava Upma is popular across the length and breadth of India and people often consume it as a wholesome meal. However, the origin of this delicacy is linked to the Southern parts of India, where Upma is eaten mainly for breakfast or tiffin (snack). In South India, Upma is not just a meal, it is religion :). If you haven’t sampled Upma or Uppitu in the typical Udipi restaurants in India, you haven’t begun your love affair with this humble dish.

We all know that much as we would like it, it is not always possible to eat out. So I am going to share with you my super simple, no-fail recipe to make perfectly light, fluffy, and all-time delicious vegetable Upma.

Tips

MOC’s pro tips on how to make the perfect upma:

Always use the coarse variety of sooji to make Upma
Keep stirring the sooji while roasting making sure it does not burn or become over browned
Before adding the roasted sooji, make sure that the water comes to a rolling boil. This will ensure that your Upma becomes light and fluffy
Always turn the heat to simmer while adding the roasted sooji, so that it cooks evenly

Step by Step Recipe

In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.

Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds. Add soaked chana dal, urad dal, curry leaves, green chilies, and cashews. Cook until the cashews start to turn light golden, around 1 minute. Add onions and cook until they start to turn translucent.

roasting spices in a skillet and sauteing onions

Now add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften. Add water, salt and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise.

Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.

Garnish with Cilantro and fresh lemon juice.

Serving

Garnish with freshly grated coconut, sev, or bhujia! A spoonful of coconut chutney pairs really well with hot upma. Enjoy a hot cup of chai if serving as a breakfast or snack. Pair it with a glass of Mango lassi for a quick and delicious meal.

What is Sooji made of

Sooji, also known as rava or semolina is a flour made by coarsely grinding durum wheat. Sooji is used in Indian dishes like Upma and Sheera (a delectable dessert) among others as well as to make certain pasta varieties.

Where to buy Sooji

Sooji is easily available in Indian grocery stores. You will find sooji in fine and coarse varieties. For this upma recipe, be sure to use the coarse sooji that is sold in Indian grocery stores as well as on Amazon.

Can I use fine Sooji for upma

Although I recommend coarse sooji, you can use the fine variety in this recipe. Use 1:2 sooji to water ratio.

Did you enjoy this healthy Indian breakfast? Here are some more of my favorite savory recipes that are perfect for breakfast or lunch!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

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5 from 1 vote

Upma

Healthy Indian breakfast that can also be enjoyed as a tasty snack or a satisfying meal

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast, Lunch

Cuisine: Indian

Servings:

Calories: 306kcal

Author: Archana Mundhe

Equipment

Non Stick Frying Pan

Ingredients

1 cup coarse sooji rava/semolina
2 tablespoons oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 teaspoons urad dal
2 teaspoons chana dal
8 curry leaves
2 green chilies
15 cashews broken into pieces
1 large onion finely diced
1 tomato diced
2 teaspoons kosher salt
3 cups water
¼ cup cilantro finely chopped
¼ lemon
2 tablespoons fresh grated coconut frozen works

Optional veggies

½ cup green peas
½ cup diced carrots

Instructions

Rinse and soak the Chana dal and Ural daal in water
In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.
Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds.
Drain the water from the chana dal and Urad dal and add it to the tempering along with curry leaves, green chilies and cashews. Cook until the cashews start to turn light golden, around 1 minute.
Add onions and cook until they start to turn translucent. Add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften.
Add salt & water and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise. Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.
Garnish with Cilantro and fresh lemon juice. Serve with fresh coconut, sev or bhujia

Video

Notes

Always use the coarse variety of sooji or rava to make Upma
Keep stirring the Upma while roasting making sure it does not burn or become over browned
Before adding the roasted sooji, make sure that the water comes to a rolling boil. This will ensure that your Upma becomes light and fluffy
Always turn the heat to simmer while adding the roasted sooji, so that it cooks evenly

Nutrition

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Mushroom Matar Malai

In contrast to the much-loved fiery and heavily spiced curries, there are lovely subtle and mild versions that also deserve a turn in the spotlight. Creamy, mildly spiced, with a touch of sweetness, Mushroom Matar Malai is one of my family’s favorite comfort food curries. My homemade version cooks up super quick in the Instant Pot and gets lightened up for a healthy weeknight staple.

This traditional Indian vegetarian mushroom and green pea (matar) curry is known for its rich and creamy texture. My Instant Pot Mushroom Matar Malai replaces heavy cream (malai) with low-fat milk and Greek yogurt. Homemade cashew paste is an essential ingredient that packs a double punch: it adds that signature silky body to the sauce and is an amazing source of plant-based protein. With a meaty bite from the mushrooms, this dish is a perfect combination of hearty and light that can be enjoyed in any season!

Already gluten-free and vegetarian, subbing coconut cream for milk and eliminating the yogurt makes this curry a vegan delight. Both versions are supremely tasty and kid-approved. Just a few ingredients, no prepping ahead, and super-fast cooking time means you can have this yummy dish any night of the week. Served with hot parathas and steamy rice, this is a new comfort food classic.

Ingredients

Mushrooms: meaty texture, low in calories, source of antioxidants, phosphorus, and B vitamins
Green Peas: legume rich in antioxidants, filling fiber, plant-based protein and help regulate blood sugar
Cashews: technically seeds and packed with vitamins, nutrients, and antioxidants. An excellent source of plant protein as well as copper, magnesium, and manganese to support healthy brains, bones, and immune systems
Ginger: zesty, slightly sweet, warming spice. Packed with antioxidants, strong anti-inflammatory properties, positive effect on blood sugar and blood pressure, aids in digestion & so much more!
Garam Masala: aromatic spice blend that brings warmth and depth. Homemade versions can have up to 20 different spices! In my Easy Authentic Five Ingredient Garam Masala. I use - Black peppercorns, Cardamom, Cinnamon, Cloves, and Cumin.

Tips & Substitutions

Rinse and pat dry the mushrooms to avoid any excess moisture during pressure cooking
Allergic to nuts? Substitute cashew cream with heavy cream or coconut cream
Want to make it vegan? Use warm water instead of milk and yogurt to make the the cashew cream
Sugar helps balance the spices in this curry but can be skipped too

Step by Step Recipe

Add onion, ginger, garlic, and green chili to a blender or food processor and blend to make a rough paste.

Set the Instant Pot to Saute mode and heat oil. Add the onion paste, salt, and saute for 4 to 5 minutes stirring frequently. Press cancel.
Add mushrooms and mix well. Add 2 tablespoons of water. Pressure cook for 4 mins followed by quick release.

cooking onion paste and mushrooms in Instant Pot

While the mushrooms are cooking, make the cashew paste. Add cashews, milk, and yogurt to a blender jar and blend to a smooth paste. Reserve.

Once the pressure cooking completes, quick release by turning the pressure release valve from sealing to venting.
Open the Instant Pot and add the peas, pepper powder, garam masala, and sugar. Stir in the cashew cream.

Give a quick stir and cook on saute until the curry comes to a gentle boil. Garnish with cilantro.

Serving

I love to serve this creamy mushroom curry with piping hot parathas or roti and some steamed Basmati rice or nutty Jeera rice. Pair with a crunchy cabbage salad or cooling cucumber salad and tangy pickle for a full meal.

mushroom matar malai served with paratha, rice and cabbage salad

Did you enjoy this creamy mushroom curry? Here are some more light and flavorful Indian Vegetarian Curries you will love:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Print Recipe

5 from 3 votes

Mushroom Matar Malai

Creamy, mildly spiced, with a touch of sweetness, Mushroom Matar Malai is one of my family’s favorite comfort food curries.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: dinner, Lunch

Cuisine: Indian

Servings:

Calories: 316kcal

Author: Archana Mundhe

Equipment

Instant Pot Pressure Cooker

Ingredients

1 lb white mushrooms quartered
½ cup raw cashews
1 cup warm milk or water
2 tablespoons plain yogurt or greek yogurt
3 tablespoons oil
1 green chili
1 medium yellow onion roughly chopped
1- inch ginger roughly chopped
4 garlic cloves
1 teaspoon kosher salt
1 cup frozen green peas
½ teaspoon ground white pepper or black pepper
½ teaspoon garam masala
½ teaspoon sugar
¼ cup cilantro chopped

Instructions

Soak cashews in warm milk or water for 10 minutes.
Add onion, ginger, garlic, and green chili to a blender or food processor and blend to make a rough paste.
Set the Instant Pot to Saute mode and heat oil. Add the onion paste, salt, and saute for 4 to 5 minutes stirring frequently. Press cancel.
Add mushrooms and mix well. Add 2 tablespoons of water. Pressure cook for 4 mins followed by quick release.
While the mushrooms are cooking, make the cashew paste. Add cashews, milk, and yogurt to a blender jar and blend to a smooth paste. Reserve.
Once the pressure cooking completes, quick release by turning the pressure release valve from sealing to venting.
Open the Instant Pot and add the peas, pepper powder, garam masala, and sugar. Stir in the cashew cream. Give a quick stir and cook on saute until the curry comes to a gentle boil. Garnish with cilantro and serve hot with parathas and rice.

Video

Notes

To make this curry dairy-free, stir in unsweetened coconut cream in the end. Or you can make the cashew cream by soaking the cashews in water and then blending with water instead of milk.

Nutrition

26 BEST Indian Chicken Recipes

Here is a collection of the BEST Indian chicken recipes that are flavorful and easy to make. These family favorites include recipes for hearty soups, finger-licking appetizers, curries, one-pot biryani, and pulao - there is something for everyone.

Do you enjoy chicken in your meals? You will love these healthy, tried, and tested recipes. We mostly eat white meat and so chicken and seafood are in frequent rotation in our home. I love that there are so many amazing Indian recipes that use chicken. This collection includes recipes that I grew up eating in India as well as some popular dishes from Indian restaurants.

Chicken is a good source of protein, vitamins, and minerals. The lean proteins in the chicken are a source of amino acids that help with healthier bones and muscle mass.

This list includes popular recipes such as Instant Pot Chicken Biryani, Chicken Karahi as well as fusion recipes like the Pulled Butter Chicken. All of these recipes are naturally gluten-free. If you are on a low-carb diet, simply serve them with low-carb sides or one of my cauliflower rice recipes. And don't forget to check out the keto-friendly cauliflower rice chicken biryani and tandoori lettuce wraps.

Some of these are stovetop, air fryer, and oven recipes. Although most of them are Instant Pot recipes I have also started to include stovetop instructions. Let me know if there is any recipe where I am missing the alternate cooking method. I will be happy to work on them.

26 Best Indian Chicken Recipes

Air Fryer Tandoori Chicken

EASY recipe for tandoori chicken using the Air Fryer. These spicy chicken legs are perfectly juicy with a nice crisp char on the outside sealing in all of that flavor. The best part is they cook in only 15 minutes in the Air Fryer—less than half the time it takes in a conventional oven.

Chilli Chicken | Air Fryer & Stovetop Recipe

Chilli Chicken is one of the most popular dishes in restaurants. Crispy juicy chicken in a tangy spicy sauce with crunchy blistered peppers and onions. Just thinking about a full steaming plate whisked to the table in a cloud of delicious aromas makes my mouth water.

Tandoori chicken wings | Oven Recipe

Boldy spiced tandoori chicken wings are a game-night staple in our home. Served with cooling coriander-cumin spiced yogurt or tangy blue cheese dressing these wings are a crowd-pleaser.

Chicken Tikka Kebab | Air Fryer & Oven Recipe

Chicken Tikka Kebab is tender cooked chunks of chicken marinated in yogurt and spices that are cooked to perfection with mixed peppers and onions. Great as an appetizer or a meal, these flavorful Kebabs, served with the spicy cilantro-mint chutney will be a sure hit for your next family dinner, potluck, or entertaining.

Spicy Masala Chicken Burgers

Spicy Indian Style Masala Chicken Burgers with garam masala, ginger, garlic, and cilantro are flavor-packed and easy enough to make for a weekday quick meal or hosting parties.

Chicken Kathi Rolls

Succulent pieces of spicy chicken cooked with freshly chopped onions and peppers, drizzled with a tangy cilantro mint chutney, and rolled in soft flaky parathas make for one of India’s most epic street food – the Chicken Kathi Rolls. These visually delightful chicken rolls pack in so many complex flavors and freshness in every bite, I bet this will be a repeat on your dinner menu.

Instant Pot Butter Chicken

Butter Chicken! Is it possible to enjoy “healthy” butter chicken without compromising on the authentic flavors? Yes!! Read on for an EASY authentic tasting butter chicken recipe in your Instant Pot that is ready in 30 minutes with an option to cook rice at the same time.

Instant Pot Chicken Tikka Masala

Chicken Tikka Masala, a restaurant favorite, is a rich-creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala.

Achari Chicken - Instant Pot & Stove Top Recipe

Achari Chicken which literally means “pickled” chicken is made with pickling spices. This North Indian curry uses an unbelievably flavorful combination of spices such as fennel seeds, nigella seeds, and fenugreek seeds for a warm, rich, pickle-flavored curry with smokey aromas.

Chicken Karahi | Instant Pot & Stove Top Recipe

Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger. My recipe explains how to make this flavor-packed and authentic tasting chicken curry in just a few simple steps using Instant Pot or a stovetop skillet.

Mom's Chicken Curry | Instant Pot Recipe

Mom’s chicken curry that I grew up eating. A homestyle curry with an earthy onion and coconut-based curry with warm flavors of fresh ginger, garlic, turmeric, and garam masala cooked in the Instant Pot Pressure Cooker.

Instant Pot Kheema Pav

Popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic, and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!

Instant Pot Chicken Korma

Chicken Korma is a mildly spiced Indian chicken curry made with whole aromatic spices like cardamom, cloves, black pepper, and cumin that are simmered in a light and flavorful yogurt-based sauce. This healthy curry along with pot in pot rice makes a delicious and healthy Indian Instant Pot Dinner in under 30 minutes.

Instant Pot Shahi Chicken Korma

Shahi Chicken Korma – A “royal” Mughlai dish made with chicken cooked in a creamy spicy sauce and garnished with golden fried nuts and raisins that add subtle sweetness to the curry.

Slow Cooker Chicken Tikka Masala

This is going to be your favorite EASY slow cooker chicken tikka masala recipe! Tender-cooked chicken in a flavor-bursting tomato-based sauce and warm spices like turmeric, red chili powder, and garam masala served over hot basmati rice with authentic flavors that take only half the effort!

Instant Pot Tandoori Chicken

Too hot or too cold to grill outside? Try this Instant Pot Tandoori Chicken recipe. Tender, cooked to perfection chicken with a finger-licking marinade. You can finish off the cooking by optionally broiling the chicken for 5 mins.

Instant Pot Whole Tandoori Chicken

Here is a flavor-packed whole Chicken marinated in a spicy tandoori masala that will impress your family and friends. Try this recipe for Thanksgiving and make flavorful gravy at the same time.

Instant Pot Tandoori Chicken Lettuce Wraps

Spicy Tandoori Chicken served on crispy lettuce and drizzled with cooling cucumber raita and crunchy red onions. In addition, this makes for a delightful and healthy holiday entertaining option.

Instant Pot Chicken Cilantro Soup

Bright and spicy ginger and aromatic cilantro stand out in this Indian twist on traditional chicken soup. Filled with just-cooked fresh, crunchy cabbage and carrots, this one-dish meal is perfect for lunch or a light dinner. Look to the variations for a vegan option, and add whichever veggies you like.

Instant Pot Chicken Mulligatawny Soup

Here is a low-carb recipe for the restaurant favorite Chicken Mulligatawny Soup! This South Indian soup is cooked in an Instant Pot with creamy coconut milk and warming spices that leaves the taste buds longing for more.

Pulled Butter Chicken Sandwiches | Instant Pot Recipe

EASY pulled butter chicken sandwiches topped with cool, crunchy cucumber raita. This Indian-inspired pulled chicken sandwich recipe is made in the Instant Pot and is perfect for feeding a crowd for your next potluck, BBQ, or gathering!

Instant Pot Chicken Biryani

My family’s treasured recipe transforms biryani into a quick, accessible dish using Instant Pot. This meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture as traditional versions.

Cauliflower Rice Chicken Biryani | Stove Top Recipe

Here is a low-carb chicken biryani recipe using cauliflower rice instead of basmati rice with delicious warm, authentic flavors. Other than the Marinating time, this keto-friendly recipe can be ready in half an hour and makes a great weeknight meal option.

Instant Pot Brown Rice Chicken Biryani

This Brown Rice Chicken Biryani is a healthier version of my popular Chicken Biryani. It is cooked with brown basmati rice, chicken breasts, fresh herbs, and warm aromatic spices. Served with cooling raita this my favorite feel-good comfort food!

Instant Pot Kheema Pulao

Kheema Pulao is a flavor-packed one-pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic warm whole spices like black pepper, cumin seeds, and cinnamon.

Chicken Kofta Curry | Stovetop Recipe

Chicken kofta curry is a delicious dish made with ground chicken, ginger, garlic, cilantro, red chili powder, turmeric, and then steam cooked in a spicy curry. This tasty curry is hearty and has a perfect blend of warming spices.

Hope you enjoy these chicken recipes as much as we do. I often serve chicken curries with turmeric cauliflower rice or lemon cauliflower rice for a low-carb meal.

Is there a chicken recipe you would like to try? Comment on this post and let me know. I will be happy to share the recipe.

Don’t forget to share this delicious collection of Indian chicken recipes with your family and friends. Happy Cooking!

Air Fryer Corn on the Cob

Juicy fresh corn, coated with just the right amount of spice and citrus to bring out its natural sweetness, is the ultimate summer side. 15 minutes in the Air Fryer yields perfectly cooked, roasty-toasty corn on the cob without turning on the grill or heating up the whole kitchen. Once you try this recipe inspired by Indian Street Corn, you will be hooked!

Bhutta Corn or Street Corn in India is an iconic sight, smell, and taste! Fresh sweet corn is roasted by hand directly on burning charcoal being turned quickly and constantly to get that even char all over without burning. Then a lime half is dipped in spices and rubbed all over the hot corn--a clever and useful way to distribute the spice evenly while also adding the bright tart flavor from the lime. A very clever and useful trick that we’ll use for our Air Fryer method too!

My Air Fryer Corn on the Cob is so simple and so easy, yet the flavors are big and memorable. Mild Kashmiri red chili powder, salt, and lime are all you'll need to make THE BEST corn on the cob.

corn on the cob rubbed with salt, chili and lime on a black plate

Why Air Frying Is My Go-To For Corn On The Cob

Corn stays juicy while also developing those deeper lightly charred flavors.
Cooks up much quicker than grilling or oven roasting which can take more than 30 minutes plus the time to preheat the grill or oven.
Perfect for a quick family meal of 4 servings any night of the week.
Neat and clean! Corn is husked and silked is removed all in the beginning. No fussing with scorching husks on the grill, pre-soaking, wrapping in foil, or any of the other tricks to keep the corn from drying out while cooking.

Few things are as synonymous with summer as heaping piles of fresh sweet corn adorning farmer’s market tables and popping up in abundance at grocery stores!

corn rubbed with salt, chili lime wedges with butter and cheese on the side

Here is how to pick out good ears of corn

They should feel firm all over and also somewhat heavy for their weight. Sometimes I peel back a bit of the husk on top and peek inside. Kernels should look plump and bright, not mushy, brownish, or missing like something has been nibbling on them.

Ingredient Spotlight

Sweet Corn -- at its peak in summer, but can be found fresh into the early fall. Taste and sweetness are determined by the variety of corn rather than the color. Corn is an excellent source of insoluble fiber which promotes healthy digestion and may help lower the risk for type 2 diabetes by reducing insulin resistance. It also contains potassium and B vitamins, including folate. Yellow and bi-color corn have carotenoids that convert to Vitamin A in the body.
Kashmiri Red Chili Powder -- has a brilliant red hue, mild heat, and smoky flavor. When substituting other chili powder for Kashmiri red chili be mindful of the heat level.
Lime -- high levels of Vitamin C which is necessary for a well-functioning immune system and antioxidants which protect cells from aging and certain chronic illnesses.

Instructions

Here is a quick step-by-step on how to air fry corn on the cob. A printable recipe card

Preheat the air fryer as you are shucking the corn, trim the ends.
Place it in the air fryer basket. Air fry at 380 F for 12 minutes, turning the corn half way through.
Cook for an additional 2 to 5 minutes for more brown spots or if the corn is thicker.
Take out the corn and place on a platter. Mix chili powder and salt in a bowl. Dip the lime wedges in the chili and salt mixture. Rub the lime wedge on the corn to evenly apply the spices all over the corn. Squeeze some lime juice over and enjoy hot.

photos 1 through four showing how to cooking corn in the Air Fryer

Serving

What to serve spicy Air Fryer Corn on the Cob With

Fresh corn was made for burgers! Try the Masala Chicken, Spicy Salmon, or Black Bean & Sweet Potato Burger recipes and pair them with Flavorful Cabbage Salad for the perfect meal.

Did you enjoy this easy air fryer side dish? Here are some of our other go-to healthy recipes:

New to Air Frying? Check out my Beginners guide to air frying where I explain which air fryer to buy, how to use an air fryer, cooking tips, cleaning and commonly asked questions.

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Air Fryer Corn on the Cob

Air Fryer Corn on the Cob is so simple and so easy, yet the flavors are big and memorable. Mild Kashmiri red chili powder, salt, and lime are all you'll need to make THE BEST corn on the cob.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American, Indian

Servings:

Calories: 118kcal

Author: Archana Mundhe

Equipment

Air Fryer

Ingredients

4 corn on the cob
1 teaspoon olive oil
1 teaspoon Kashmiri red chili powder (less if using other variety)
1 teaspoon kosher salt
1 lime cut into 4 wedges

Optional toppings

1 tablespoon butter
1 tablespoon chopped cilantro

Instructions

Husk and remove the silk from the corn. Trim the top and bottom so they fit the air fryer basket. (You can also cut them in half if your air fryer basket is too small to fit whole corn. Also the perfect size for younger kids)
Preheat the air fryer at 400 F for 5 minutes.
Line the corn in a single layer and lightly brush with oil.
Air fry at 380 F for 12 minutes, turning the corn halfway through. Add an extra 2 to 5 minutes of cook time for more brown spots or if the corn is thicker. Take out the corn and place it on a platter.
Mix chili powder and salt in a bowl. Dip the lime wedges in the chili and salt mixture. Rub the lime wedge on the corn to evenly apply the spices all over the corn. Squeeze some lime juice over and enjoy hot!

Video

Notes

Variations

For younger kids, butter the corn first and then apply a lighter coat of spice mix.
Sprinkle some cotija cheese on top for a Mexican street corn flavor.

Air Fryer Tips

Cook in batches if your air fryer basket is smaller. Do not overcrowd
Add more time if needed and to get the desired browning

Nutrition

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Sweet Potato and Black Bean Burgers

Sometimes nothing hits the spot like a really good burger! Sinking your teeth into a sweet toasty brioche bun, fresh crisp toppings, tangy sauce, and a hearty patty is a pure and simple pleasure. These vegetarian sweet potato black bean burgers are savory, spicy, and oh-so-satisfying!

2 burger patties stacked on a bun and topped with tomato and onion

This is the ULTIMATE homemade veggie burger recipe that uses basic, whole ingredients and our favorite Indian spices. A super simple ONE BOWL method means you can have these burgers on the dinner table any night of the week--no prep, no stress.

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adding sriracha mayo sauce over sweet potato and black bean burger

Canned black beans, sweet potatoes, oats, and spices are staples we always have on hand. I love this straightforward recipe because in minutes I can make a delicious plant-based meal to serve either as veggie burgers or on top of a beautiful garden-fresh salad.

A VEGGIE BURGER FOR EVERYONE!!

This Masala Veggie Burger is compatible with so many diets. Sweet potatoes and black beans combined with oats come together perfectly with no need for additional binders. These black bean burgers are naturally gluten-free, egg-free, dairy-free, and vegan. It’s also chock-full of bright Indian flavors so it’s a crowd-pleaser whether or not your guests are strictly vegetarian.

One simple trick - mashing only half of the beans - really goes a long way toward great burger texture. And with 3 different cooking methods to choose from, this recipe is here to make dinner time a breeze.

Ingredient Spotlight

These awesome veggie burgers are full of healthy plant-based fiber and protein, which is incredibly good for you. They also fill you up which is great for portion control.

Sweet Potatoes - Vitamins C & A, potassium, dietary fiber, B6, and manganese. Sweet potatoes have nutrients to support brain, eye, and gut health, the immune system, healthy blood pressure, muscles, and bones.
Black Beans - Plant-based protein, dietary fiber, Vitamin C, folate, magnesium, manganese, and Iron. Black beans have been linked to healthy blood sugar levels, healthy weight, eye health, gut health, heart health, and reduced risk of some cancers.
Oats - Full of dietary fiber that has been linked to reduced risk of heart disease, healthy blood pressure, and healthy blood sugar levels.
Ginger - zesty, slightly sweet, warming spice. Packed with antioxidants, strong anti-inflammatory properties, positive effect on blood sugar and blood pressure, aids in digestion & so much more!
Garam Masala - aromatic spice blend that brings warmth and depth. Homemade versions can have up to 20 different spices, my top 5 essential ingredients are Black peppercorns, Cardamom, Cinnamon, Cloves, and Cumin. Check out my EASY 5-ingredient Garam Masala recipe!

Tips

Pat dry the black beans with paper towels to remove any excess moisture. This will help with firm patties. Mash only about half of them so you have some whole beans for a nice texture and bite into the burgers
Mix in a little bit of oat flour at a time. The oat flour will absorb excess moisture and help form the patties
Use fresh ginger and garlic paste for tasty patties
Try the EASY 5 ingredient homemade garam masala for maximum flavors and perfect spice.
These patties are medium spicy. You can skip the green chili if you are trying to reduce the heat.
The uncooked patties can be refrigerated a day ahead. To freeze, partially cook or bake the patties first.

Substitutions

For a low-carb serving option, wrap these masala patties in lettuce leaves or serve over your favorite salad
We love the slightly sweet brioche buns as they compliment the warm spices in the patty. You can use any buns you like
This recipe makes six 4-inch patties. You can also make them smaller and serve on slider buns for an easy entertaining option
For an egg-free mayo look for a vegan option like Primal Kitchen Avocado Oil Mayo available at Whole Foods
Try my quick pickled red onions for a tasty topping with an extra kick

Instructions

Here is a step-by-step recipe with photos to make the best sweet potato and black bean burgers. Scroll below for the printable recipe card with the exact ingredients and process.

Cut the steamed potatoes into 4 to 5 pieces each and add them to a large bowl. Mash the sweet potatoes (photo 1)
Pat dry the black beans with paper towels to remove any excess moisture. Add them to the mixing bowl with sweet potatoes (photo 2)
Mash only about half of them so you have some whole beans. Not mashing them all gives a nice texture and bite to the burgers (photo 3)
Add onions, cilantro, ginger, garlic, and green chili. Add turmeric, salt, ground coriander, and garam masala. Mix everything together with a rubber spatula (photo 4)

photos one through four showing how to make black bean burgers

Start adding a little bit of oat flour at a time and mix. Add more oat flour as needed. The oat flour will absorb excess moisture and help form the patties. Add oil and mix it well. If making ahead you can keep this mixture in the fridge (photos 5 - 6)
Press down the mixture in the bowl so it's evenly flattened. Using a rubber spatula, divide the mixture into 6 parts. Scoop up each part and shape it into a 4-inch patty. Add lightly oil to your hands if needed. Place the patties into a parchment paper-lined tray. Repeat with the remaining mixture (photos 7 - 8)

photos five through eight showing how to make the patties for black bean burgers

Heat a non-stick pan or griddle on medium heat. Add some oil and gently place 2 to 4 patties on it. Allow them to cook on one side for 4 to 5 minutes on low medium heat before turning them over. Cook the other side for 4 to 5 minutes or until both sides are golden brown and crisp (photos 9 - 10)
Note: See the recipe card for instructions on cooking in the oven or air frying.

photos nine and ten cooking sweet potato and black bean burgers on a pan

TO SERVE: Cut the brioche buns in half. Lightly spray or brush olive oil on both sides and heat on a stovetop griddle until the inside of the bun is golden. Place a lettuce leaf on the bottom bun. Place the burger patty and top with onions and tomatoes. Drizzle a spoonful of sriracha mayo and place the top bun over and serve. See the recipe for more serving options.

photos eleven through fourteen assembling sweet potato and black bean burgers

Here are some more serving ideas

Spicy Mango Salad for a light and refreshing, sweet and spicy meal
Air Fryer Masala Fries and double down on those fragrant Indian Spices
Flavor Bomb Cabbage Salad for a super tasty low-carb crunch
Air Fryer Broccoli for the yummiest crispy garlic green veggie side dish
For a low carb option serve the burger patty wrapped in lettuce leaves

Storing

Store any leftovers covered in the fridge for 2 to 3 days. Freeze for longer shelf life.
Freezing instructions: partially cook on the pan or par-bake for 15 to 20 minutes and cool completely. Carefully layer between pieces of parchment paper and store in a freezer bag or container with a secure lid.
To reheat, bake them frozen at 375 degrees F (190 C) for about 20 to 30 minutes or until desired firmness. You can also air fry them at 370 F for 10 minutes.

Did you enjoy these Indian spiced homemade black bean burgers? You will also love the Masala Chicken Burgers and the Spicy Salmon Burgers.

Recipe

stacked burger patties on buns with lettuce, tomato and onion

Print Recipe

5 from 9 votes

Sweet Potato and Black Bean Burgers

Flavorful and perfectly spiced masala burgers with sweet potatoes and black beans

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: dinner, Lunch

Cuisine: American, Indian

Servings:

Calories: 594kcal

Author: Archana Mundhe

Ingredients

1 can black beans rinsed and drained well
2 medium sweet potatoes steamed and peeled, about 2 cups **
¾ cup oat flour Pulse rolled oats in a blender to make coarse flour. You can also use quick oats.
½ red onion finely diced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 green chili minced
2 teaspoons kosher salt
1 teaspoon garam masala
½ teaspoon ground turmeric
2 teaspoons ground coriander
½ cup cilantro
1 tablespoon olive oil plus more for cooking

Sauce

¼ cup mayo
2 tablespoons sriracha sauce

To Serve

6 brioche buns or use your favorite burger buns
6 lettuce leaves cut into smaller rounds or use smaller boston lettuce leaves
1 small red onion thinly sliced
1 ripe tomato thinly sliced

Instructions

Cut the steamed potatoes into 4 to 5 pieces each and add them to a large bowl. Mash the sweet potatoes
Pat dry the black beans with paper towels to remove any excess moisture. Add them to the mixing bowl with sweet potatoes. Mash only about half of them so you have some whole beans. Not mashing them all gives a nice texture and bite to the burgers.
Add onions, cilantro, ginger, garlic and green chili. Add turmeric, salt, ground coriander and garam masala. Mix everything together with a rubber spatula.
Start mixing in a little bit of oat flour at a time. Add more oat flour as needed. The oat flour will absorb excess moisture and help form the patties. Add oil and mix it well. If making ahead you can keep this mixture in the fridge.
Press down the mixture in the bowl so it's evenly flattened. Using a rubber spatula, divide the mixture into 6 parts. Scoop up each part and shape into a 4 inch patty. Add lightly oil your hands if needed. Place the patties into a parchment paper lined tray. Repeat with the remaining mixture.
These patties can be refrigerated for up to 24 hours.

Here are a few option to cook these patties:

Heat a non-stick pan or griddle over medium heat. Add 2 teaspoons of oil and gently pan fry 2 to 4 patties at a time, depending on the size of your pan. Allow burgers to cook on one side for 4 to 5 minutes on low medium heat before flipping over. Cook the other side for 4 to 5 minutes or until both sides are golden brown and crisp.
Preheat the oven to 375 degrees. Spray both sides of the burgers with oil and bake for 25 to 30 mins flipping halfway through.
Preheat the air fryer at 400 F for 5 minutes. Spray the Air fryer basket with oil and place 2 to 4 patties in the basket. Lightly spray the burgers with oil and air fry at 370 F for 8 to 10 minutes.

Sauce

Whish together mayonnaise and sriracha in a small bowl.

Serving

Cut the brioche buns in half. Lightly spray or brush olive oil on both sides and heat on a stove top griddle until the inside of the bun is golden. Place a lettuce leaf on the bottom bun. Place the burger patty and top with onions and tomatoes. Drizzle a spoonful of sriracha mayo and place the top bun over and serve.
For a Low Carb option, skip the bun and wrap the bun in lettuce leaves along with onions, tomatoes and sriracha sauce. You can also serve the patty over a bed of arugula, topped with onion, tomatoes, and sriracha mayo.

Video

Notes

To steam sweet potatoes in the Instant Pot - place 1 cup of water in the Instant Pot insert. Put the trivet in the pot and place the sweet potatoes on the trivet. Close the Instant Pot lid and pressure cook for 15 minutes (for medium-sized). Allow natural pressure release. Open the Instant Pot, allow the potatoes to cool, and then peel.

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