Bhojan Bites

  Crispy Pinwheel Samosas in Your Instant Pot Air Fryer Love samosas but hate the hassle of deep frying? Try these crispy, golden pinwheel samosas made with homemade dough and a spiced potato filling—air fryer style! Perfect for snacks, tea, or parties. Ingredients Dough: ½ cup all-purpose flour ½ tbsp semolina (sooji) 1½ tbsp oil ¼ tsp salt ¼ cup lukewarm water Filling: 2 boiled potatoes, mashed ½ cup peas 1 chopped green chili ½ tsp cumin seeds 1 tsp coriander powder ¼ tsp garam masala 1 tsp mango powder (amchur) Salt to taste Optional: cashews & raisins How to Make Pinwheel Samosas Dough: Mix flour, semolina, salt, and oil. Add water and knead soft dough. Rest 20 min. Filling: Sauté cumin seeds, chili, peas, and mashed potatoes with spices. Cool. Shape: Roll dough rectangles, spread filling, roll into logs, slice 1‑inch pinwheels. Air Fry: Preheat 370°F. Cook 10–12 min, flipping halfway. Optional: spray a ...

Ram Laddu chaat is a beloved Delhi street food made with coarsely ground chana dal, deep-fried until crisp, and served hot as a savory chaat. These are not sweet laddus , but spicy fritters topped with fresh ingredients and bold flavors. In this version, I added a simple twist by mixing finely chopped mooli (radish) leaves directly into the Ram Laddu batter . The leaves add a subtle earthy flavor and freshness, making great use of something that’s often thrown away. I served the chaat with imli chutney , smooth whipped yogurt , and a light sprinkle of spices. Ingredients (Serves 3) Ram Laddu 1 cup chana dal (soaked 4–5 hours) 1–2 green chilies ½ inch ginger Salt to taste Pinch of hing 2–3 tbsp finely chopped mooli leaves Oil for frying Toppings Grated mooli (radish) Imli chutney Whipped yogurt (smooth, lightly salted) Roasted cumin powder Red chili powder Chaat masala (a light sprinkle) Lemon juice Fresh coriander Method Grind s...

Looking for a quick, crowd-pleasing vegetarian snack? These Cheesy Spinach Corn Bites are soft, savory, and packed with flavor. The Bella 7-well cupcake maker makes them bite-sized and perfect for kids’ lunch boxes or tea-time snacks. If you’re serving a larger group, the same recipe can be scaled up and baked in an 8x8 pan for a casserole-style dish. 🧀 Cheesy Spinach Corn Bites – Bella 7-Well Mini Cup Maker Ingredients (makes ~14 mini bites) ½ cup whole wheat flour 2 tbsp cornmeal (optional, for texture) ½ tsp baking powder ¼ cup plain yogurt ¼ cup milk (or water as needed) ¼ cup chopped spinach 2 tbsp boiled corn kernels ¼ cup shredded cheese (cheddar or mozzarella) Salt & pepper to taste 1 tsp oil (for brushing) Directions In a bowl, mix whole wheat flour, cornmeal, baking powder, and salt. Add yogurt, milk, chopped spinach, and corn. Stir to make a thick batter. Fold in shredded cheese. Preheat the Bella 7-well mini cupcake mak...

Handvo is a classic savory Gujarati cake made with rice, lentils, and vegetables. Today, we’re simplifying it using rice flour + chickpea flour and cooking it in the Bella 7-well mini cupcake maker . These bite-sized handvo are crispy on the outside, soft inside, and perfect for tea-time or as party appetizers. For family gatherings, you can also bake the same batter in an 8x8 pan for a traditional style handvo. 🌿 Mini Handvo in Bella 7-Well Cupcake Maker Ingredients (makes ~14 mini handvo) ¼ cup rice flour ¼ cup chickpea flour (besan) ¼ cup plain yogurt ¼ cup grated zucchini ¼ cup grated carrot 1 tsp ginger paste ½ tsp green chili paste (optional) ¼ tsp turmeric powder ¼ tsp salt (or to taste) ⅛ tsp baking soda 1 tsp sesame seeds (for topping) 2 tsp oil (for brushing) Directions In a mixing bowl, whisk together rice flour, chickpea flour, yogurt, grated veggies, ginger paste, chili paste, turmeric, and salt. Add a few tablespoons of wa...

  Veggie Tortilla Pinwheels Ingredients: 8 large tortillas ( Spinach Herb Tortilla Wraps ) 1 (8 oz) package Spicy Jalapeño Cream Cheese Spread  or vegetable cream cheese dip 1 cup thinly sliced red bell pepper strips 1 cup thinly sliced carrot strips 1 cup thinly sliced yellow bell pepper strips 1 cup baby spinach leaves 1 cup shredded purple cabbage Instructions: Spread the Cream Cheese Dip of your choice evenly over 8 of the tortillas. Leaving a 1-inch border on all sides, arrange the vegetables in rows across the tortillas. Roll up each tortilla tightly, adding a bit more cream cheese to seal if needed. Cut each roll into pinwheels and serve. Tip: These pinwheels can be made ahead of time and refrigerated until ready to serve.

Ingredients: For Dabeli Masala: 1 tsp coriander seeds ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp black peppercorns ½ inch cinnamon stick 1 black cardamom pod 6 cloves 1 star anise 1 bay leaf 1 tsp sesame seeds 2 tbsp dried coconut 3 dried red chilies ½ tsp turmeric powder 1 tsp amchur powder (dried mango powder) 1 tsp sugar ½ tsp salt For Garlic Chili Chutney: 10-12 Kashmiri red chilies, soaked ½ cup garlic cloves ½ lime, juiced Salt to taste For Green Chutney: 1 cup fresh cilantro leaves 1 cup fresh mint leaves 2-3 green chilies Salt to taste 1-2 pinches sugar 2 pinches citric acid For Potato Mixture: 2 tbsp tamarind chutney ¼ cup water 2 tbsp oil 3 boiled and mashed potatoes ½ tsp salt 1 tbsp grated coconut 1 tbsp finely chopped coriander 2 tbsp sev (optional) 2 tbsp pomegranate seeds (optional) 2 tbsp spiced peanuts (optional) For Serving: Pav buns Green chutney Garlic chutney Tamarind chutney Masala peanuts Finely chopped onion Butter for toasting Instructions: Prepare Dabeli Masal...

Crispy and Flavorful Daal Pakoras Introduction Daal Pakoras are a popular Indian snack or appetizer made with a batter of lentils, spices, and herbs. They are crispy on the outside and soft on the inside, making them a delicious and satisfying treat. Let's dive into the recipe! Ingredients: 1/2 cup yellow moong dal 1/2 cup dehulled urad dal 1/4 cup chana dal 1/2 teaspoon baking soda A dash of asafoetida (heeng) Salt to taste 1/2 tablespoon red chili flakes 1 teaspoon cumin seeds 1 inch ginger, grated Water to make a paste Cooking oil as needed Instructions: Soak the lentils: Soak the yellow moong dal, dehulled urad dal, and chana dal in water for 5-6 hours or overnight. Make the batter: Drain the soaked lentils and grind them into a smooth paste along with the ginger, green chilies, cumin seeds, red chili flakes, asafoetida, baking soda, salt, and 1 tablespoon of oil. Adjust the consistency: The batter should be thick but pourable. Add water as needed to achieve the desired cons...

 Ingredients:  12 Tablespoons or 3/4 cup unsalted butter  1 Tbsp  honey  1 cup wheat flour  1 cup brown sugar  1 cup rolled oats  1 cup pre-roasted nuts and seeds  1 tsp baking powder Method 1. Melt butter with syrup or honey. 2. Add remaining ingredients. 3. Press in a cookie sheet. 4. Bake at 350°F for 15-20 minutes 

Ingredients  Paneer, cubed - about 400g Bell pepper - 2 cups, diced Onion - 2 cups, diced Marinade Thick yogurt - 1/2 cup Black pepper - 1/2 tsp Cumin powder - 1 tsp Garam masala - 1 tsp Turmeric powder - 1/4 tsp Chaat masala - 1/2 tsp Paprika powder - 2 tsp Roasted gram flour (besan) - 2 tsp Crushed ginger - 1/2 tbsp Crushed garlic - 1/2 tbsp Kasoori methi (dry fenugreek leaves ) - 1 tsp Mustard oil - 2 tbsp. Heat mustard oil and cool it. Lemon juice - 1 tsp Salt to taste Wooden or metal skewers Vegetable oil or ghee  Method First prepare the marinade by mixing all the ingredients under marinade. Next add big cubes of paneer, bell pepper and onion and coat the pieces with the marinade. Preferably use hands instead of spatula. Keep the mix in fridge for 1/2 -1 h Grease the skewers and arrange marinated paneer pieces and cubbed veggies on them (for wooden skewers,  please soak them in water for 30 minutes before using. This will prevent charring of the wood). Heat regular ...

  Ingredients  Peanuts - 1.5 cups Water - 3/4 cup Salt - 3/4 tsp Seasoning / Tadka Urad daal - 1tsp Mustard seeds - 1 tsp  Hing (asafetida) - few dashes Curry leaves - 3-4  Red chili, dry, whole - 2-3  Ginger - 1 inch , chopped Vegetable oil - 1 tbsp  Coconut, shredded - 3 tbsp  Method Soak peanuts for 1 hour and pressure cook with salt 2-3 whistles Release water and drain water Prepare tadka/ seasoning by heating oil and adding mustard seeds followed by urad dal, hing, ginger, red chili and curry leaves. Add boiled peanuts and coconut.  Mix well.  Add more salt to adjust the taste. Enjoy it as a snack.

  This is my utmost favorite dish which I love to eat on the ninth day of Navratri with puri and halwa.  Ingredients  Kaala Chana - 3/4 cup  Corridor powder - 1 tsp  Dry mango powder  - 1 tsp  Red chili powder - 1/2 tsp  Turmeric powder - 1/2 tsp  Cooking oil - 2 tbsp Hing (asafetida) - 1/4 tsp  Cumin seeds - 1tsp  Ginger, sliced  - 1 tbsp  Cilantro - for garnishing (optional) Salt - to taste Method Soak in water over night and pressure cook chana with few tsp of ghee and salt for 5-6 whistles.   Once pressure cooked, release the pressure and strain chana and keep it aside. Next make paste of dry spices with 1 tbsp water. making paste with water ensures that the the spices will not burn on cooking. Heat oil in a pan, add cumin seeds, heeng and sliced ginger and cook. Now add water soaked spices and cook till oil is released.  Once oil is released,  mix boiled chana , add more salt to adjust the taste an...

Ingredients Paneer - crumbled Sweet peppers or bell peppers - fine chopped  Onion - fine chopped  Green chilies - to taste  Salt - to taste  Chaat masala - to taste Cilantro leaves Ginger - grated  Mecican cheese blend or any other cheese in your pantry Bread  Butter  Method Make paneer by boiling milk and curdling with vinegar or follow the recipe here  Mix the above ingredients and spread on a buttered toast and grill on both sides with butter . Enjoy crispy sandwich with ketchup and some potato chips ! 

Ingredients  Besan (chickpea flour) - 1-25 cups Wheat flour - 1/2 cup Spinach - 2 cups , chopped Yogurt (optional) - 2 tbsp Ginger - 1.5 inches, crushed Salt - to taste Turmeric - 1 tsp Cumin seed - 1.5 tsp Sesame seeds (optional) - 1/4 cup Green chillies - 2 Water - enough to make pancake like batter Vegetable oil for shallow frying Method  Mix everything and pour the batter in a greased pan. Steam for 10 minutes in instant pot or 20 minutes in stove top steamer. You can also microwave it. Once steamed , let it completely cool and slice Shallow fry the slices Enjoy the muthiyas with chutney or make curry Note : make these muthiyas in bulk and freeze. Thaw it when you want to eat next. 

Ingredients   Whole wheat flour - 1 cup Besan/chickpea flour - 1/4 cup 1/4 tsp turmeric powder 1/2 tsp carom seeds (ajwain) 1 tsp cumin seeds 1 tsp chaat masala 1/4 cup dry fenugreek leaves (kasoori methi) 2 tsp vegetable oil Milk/water - 1/4 cup Salt - 1/2 tsp Method Combine all the dry ingredients and make semi-soft dough by adding milk/water little by little  Leave the dough to set for 15 minutes  Pinch approximately 8-9 balls. Roll each ball into thin dics Thinner the discs, crispier the khakharas  Heat the griddle and cook khakhara on both sides by pressing the discs with a clean kitchen towel  Cook till you see brown spots on both sides  Cool to firm up the khakharas and enjoy with tea 

Fried Tawa Idli  Ingredients  Cooked idli - 10, cut into fours Tomato - 1 medium, diced  Onion - 1 medium, diced  Ghee/ butter/ oil - 2 -3 tbsp Podi powder - 2-3 tbsp  Fresh cilantro - 1/2 cup Method  Heat ghee/butter and saute onions and tomatoes  Add idli pieces and fry Add podi powder and mix gently Lower the heat and cook covered so that the spices and juices of tomato gets absorbed by the idli Serve with coconut chutney  See the recipe of chutney, idli and podi below  Idli  Ingredients of Idli  Cream of rice or any kind of rice - 3 cups Poha- flattened rice - 1/2 cup 1 cup urad daal Salt to taste Method soak rice, daal and fenugreek seeds for 8 h and then grind to make pouring consistency batter. Add salt and ferment for 12-14 h next steam in idli cooker or instant pot in steam mode for 10 minutes Open the steamer immediately and cool before de-moulding the idli stand ...

Ingredients  1 cup whole wheat flour 1 cup almond flour 1 cup sugar 1/2 cup unsalted butter 1/4 tsp salt 1/4 tsp baking soda 1 egg and 2 tbsp milk 1/4 tsp vanillas essence. Method Mix everything and pinch balls. Place the balls on cookie sheet. Flatten the balls and garnish almonds and bake at 350 F for 12-15 minutes until golden. The cookies have slightly soft texture. 

Ingredients  Almonds - 1 cup Walnuts - 1/2 cup Medjool Dates - 5-6. Seeds removed Chia seeds - 1 tbsp Cocoa powder - 1 tbsp Sunflower seeds - 1/4 cup Pepitas - 1/4 cups Cardamon, ground - 2 pods. Method  Powder nuts and keep it aside. Chop dates and grind to coarse paste. Next mix all the ingredients and make balls.

Ingredients All purpose flour - 2 cups Semolina - 1.5 table spoon  Vegetable oil / Ghee - 2 tbsp Salt - 1.5 tsp Mangrail / onion seeds - 1 tsp Water - as needed Vgetable oil - for frying Method  Prepare the dough with enough amount of water to make pliable dough.  Rest the dough for 15-30 minutes.  Next make pinch four dough balls and keep it aside.  Roll one of four balls like a chapati and cut in diamonds.  Deep fry on low - medium heat till they turn golden.  Remove from oil, cool and store in air tight container. 

 Ingredients:  2 cups quick cooking oats,  1 cup sun dried figs,  1/2 cup dry blueberry,  1/2 cup almond,  3/4 cup walnuts,  1/2 cup sunflower seeds,  1/3 cup chia seeds,  sea salt,  honey,  maple syrup  butter  Method:  Roast oats and chopped nuts. Chop figs and put in food processor and pulse 3-4 times to chop it finer.  Add roasted oats and nut mix to figs and pulse again several times.  Add sunflower seeds, blueberries, chia seed and sea salt to the above mix.  In a saucepan heat enough amount of honey, maple syrup and butter to bind the bar.  Turn off the heat once the mixture begins to boil , mix the oat-fig mixture. Add vanilla flavor and mix well.  Pour the mix on a lined baking tray.  Press it firmly so that the mixture sticks together. I cover the spread with Saran Wrap and then press with spatula for smooth finish.  Keep in ref...

 Mix old fashioned oats+ honey + sugar + chopped almonds + chopped walnuts + cranberries + sea salt+ vanilla extract + coconut oil or any other vegetable oil. Transfer the contents to baking tray  bake at 350 F till it turns golden. Keep stirring in between to avoid burning. Cool and store in air tight box. Enjoy with yogurt.