Recipes

Air Fryer Crispy Onion Fritters

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Air Fryer Crispy Onion Fritters are super easy to make and are the perfect snack for any time of day.

The fact that these are air-fried makes this a healthier and yummy treat without worrying about the extra oil. 

If you do not have an air fryer and love fried foods, I suggest getting one. This gadget is definitely a game-changer! I love the air fryer and hardly deep fry anything anymore. 

What are the ingredients for Air Fryer Crispy Onion Fritters? 

Ingredients for onion fritters

(The exact measurements are in the recipe card.)

Red onions

Chickpea flour ( besan found at the Indian store) 

Rice flour 

Salt

Chilli powder

Oil

Chaat Masala powder ( optional)

Jalapeños or Green chilies (optional)

Cilantro (optional)

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality and have great reviews. Thank you so much for your support!)

I am trying my very best to keep my blog ad-free, so it does help if you can use my link when you are shopping on Amazon. Thanks for helping me out, I am truly grateful!!

How do you make these Air Fryer Onion Fritters?

Air fryer crispy onion fritters

Slice your onion in half and then in slices. Or cut the onion into rings. 

Put them in a bowl. Drizzle 1 tablespoon of oil. 

In a separate bowl, add the chickpea flour, rice flour, and spices.  Mix with a whisk.

Mix this well with the onions using your hands or a fork.

Add a little water at a time and mix it till the mixture coats the onions.  (use less than 1/4th cup of water)

Preheat the air fryer to 350 degrees. 

Put some onion mixture in little patties on the air fryer tray.  I could put 4 at a time. Spray with a little oil.

Air fry them for about 8 minutes, flip in between, then turn the heat up to 400 and air fry for about 2 minutes. 

Take the fritters out and enjoy your crispy yummy fritters with ketchup or sriracha. 

Air fryer crispy onion fritters

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Air Fryer Crispy Onion Fritters

Crispy Onion Fritters made healthier in an Air Fryer! Simple and easy to make.
Course Appetizer, Snack
Cuisine Indian
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 2
Author Nandini

Ingredients

  • 1 Big Red Onion
  • Jalapenos or Green Chilies (optional)
  • Cilantro, a few leaves (optional)
  • ⅓ cup Chickpea Flour (Besan)
  • 2 tbsp Rice Flour
  • ½ tsp Kashmiri Chili powder
  • ¼ tsp Turmeric powder
  • ¼ tsp Chaat masala powder (optional)
  • ¾ tsp Salt (or to taste)
  • 1 - 2 tbsps Oil

Instructions

  • Slice the onions. Put them in a bowl. If you are using jalapenos, green chilies, or cilantro, add them to the onions now.
  • In a separate bowl, add the chickpea and rice flour, turmeric, salt, and chili powder. Add the chaat masala powder. Mix everything with a whisk.
  • Drizzle or spray oil onto the onions. Mix.
  • Add the dry powder and mix it with the onions.
  • Add a little water at a time and mix with your hands or a fork. The mixture should coat the onions.
  • Preheat air fryer to 350°.
  • Make patties with the onion mixture and add them to the air fryer. I made 4 at a time.
  • Fry them for around 8 minutes turning once in between. For the last 2 minutes, turn the heat up to 400°.
  • Take them out and enjoy your healthier Onion Fritters with some Ketchup or Sriracha.

 

Notes: 

If you like these spicy, you can add green chilies chopped up.

Chaat masala, cilantro, and chilies( or jalapeños for a less spicy version) are optional but recommended. 

If you do not have an air fryer, you could bake these in an oven.

Eat these immediately or they will lose their crispiness. Doubtful that you would have any left😁 but if you do, they can be reheated in the air fryer for a few minutes. 

If you try this recipe, please take a second to rate it. Thank you so much. Leave me a comment if you can. Share a picture on Facebook or Instagram @lovetostayhomeblog, I would love to see it!

Lovetostayhome is on Pinterest, Instagram and Facebook, please give me a follow if you can, then you will know whenever I have a new post up on my blog.

Air fryer crispy onion fritters

Check out my other easy snack recipes: 

Air Fryer Tortilla Samosas

Air Fryer Okra Fries

Air-Fryer Cauliflower Manchurian

Crispy Zucchini Fritters

Air Fryer Salmon Fish Fry

Air-Fryer Potato Wedges

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Thank you so much for reading. 

Happy Cooking! And have a great day!

 

Photo by Ashwini Chaudhary(Monty) on Unsplash

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Recipes

Green Chicken Curry

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Simple Green chicken curry is one of those no-fuss recipes where you grind a whole lot of ingredients and make the curry. No chopping required! Most recipes have a red curry or gravy, so this is something different.

Even if you are busy, you can certainly make this green chicken curry in a hurry!! I am always looking for and trying recipes that are quick and easy. This is not my recipe, but I wanted to share it as it turned out really good. 

This recipe is by Chef Varun Inamdar from the YouTube channel Get Curried. You can find the recipe video here. I love this particular chef’s recipes, they are always simple and delicious. 

It has been a while since I shared a recipe on my blog. From now onwards, I have decided to only share recipes that turn out so delicious that I cannot help but share them with everyone! So, you know this is a great recipe!

I adjusted the original recipe to suit my family’s taste. This is how I made it for my family.

Green Chicken Curry

What are the ingredients required for this Green Chicken Curry?  

Chicken thighs 

Turmeric powder 

Oil 

To grind: 

Green chilies

Ginger 

Garlic 

Mint leaves

Cilantro 

Yogurt

Onion 

Curry leaves

Lime juice

Garam masala powder 

Salt to taste

The exact measurements that I used will be in the recipe card below. 

These are my Amazon Kitchen Picks for this recipe:

STAINLESS STEEL PAN WITH LID

WOODEN MIXING SPOONS

MAGIC BULLET

OIL DISPENSER

SERVING BOWLS

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality. Thank you so much for your support!)

How do you make this Green Masala Chicken?? 

Make the masala paste first, in a grinder jar add all the ingredients for the masala. Grind it well into a smooth paste. Keep this paste aside

Heat some oil in a pan. Add the chicken along with turmeric powder and salt. Fry it for about 5 minutes, stirring it so it does not stick to the pan.

Add the green masala paste to the chicken, and mix well for a few minutes. Cover and cook till chicken is fully cooked about 15 minutes. 

Add garam masala and salt to taste. 

When it’s done garnish with mint leaves and thinly sliced ginger. 

That’s it! Your delicious green chicken curry is ready! 

Serve with peas rice, plain rice, naan, roti, or paratha. 

Green Chicken Curry

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Green Chicken Curry

An easy and delicious green chicken curry that gets its green color from mint leaves, cilantro, and green chilies.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 Chicken thighs, cut in half 8 pieces in total
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Salt

Green masala ingredients

  • 1 onion
  • 20 Mint leaves
  • 1/2 Bunch of Cilantro
  • 4 Garlic cloves
  • 1 inch Ginger
  • 2 Green chilies
  • 1 Sprig of Curry leaves
  • 1 tsp Lime juice
  • 2 tbsps Yogurt

To garnish

  • A few mint leaves
  • Few slivers of ginger
  • ½ tsp Garam masala

Instructions

  • Add all the ingredients for the green masala paste to the grinder/mixer and make it into a paste. Set this aside.
  • Heat oil in a wide pan. When hot, add the chicken pieces, turmeric, and salt. Keep stirring and let the chicken cook for about 5 minutes.
  • Add the green masala paste prepared earlier. Mix it well. Add a little water (about ¼ cup) to the mixer jar and add that masala water to the chicken.
  • Cover and cook for about 15 minutes. The chicken should be cooked well.
  • Lastly, add salt to taste and garam masala.
  • Garnish with chopped mint leaves and thin slivers of ginger
  • Enjoy this green masala chicken with rice, quinoa, naan, roti or paratha!

Green Chicken Curry

Notes: 

You can adjust the spice by adding more or less green chilies. In the original recipe, Chef Inamdar adds 6-8 green chilies, but I just added 2 as my family prefers less spice. I also left out the green chilies in the garnish. 

If you like it spicy, do follow the original recipe.

Use chicken thighs for the best taste. But you can use chicken breasts or chicken legs too. 

Other options that you can use are eggs or mutton( goat meat). 

Substitute paneer, tofu, or vegetables for a vegetarian version. 

For the masala paste, I added a small-sized onion and 4 big cloves of garlic. If you get small garlic cloves, you will have to add more.

You can add potatoes too. I always love adding potatoes to any curry as they absorb the flavors and taste good. 

Do try this recipe, you will not be disappointed.  Please leave a comment below if you try it out., I would love to hear from you! Or you can share a picture on Facebook or Instagram @lovetostayhomeblog

Check out my other easy Chicken recipes:

Easy Butter Chicken

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Quick Chicken and Egg Noodles

Thank you for reading! Hope to see you back here soon!

Lovetostayhome is on Pinterest, Facebook, and Instagram, Please follow me to know when I post something new.

Have a wonderful day!

Photo by Hello I’m Nik on Unsplash

 

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Recipes

Air-Fryer Cauliflower Manchurian

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Air fryer caulifower manchurian

Air-Fryer Cauliflower Manchurian is a healthier version of the world-famous Cauliflower Manchurian or Gobi Manchurian as it is known in India. It is my most favorite way to eat cauliflower! Trust me once you try it you will agree as well! 

Though I love this dish, most times I tend to stay away from it as the cauliflower is deep-fried. 

But air fryer to the rescue!! I cannot tell you how much I love my air fryer! It really is a genius invention! 

So here is my version of air-fried cauliflower Manchurian which tastes very much like the deep-fried version. 

I have to mention the cauliflower is air fried but the rest of the dish is finished on the stovetop. 

So let’s get straight to it! 

Air fryer caulifower manchurian

What are the ingredients for Air-Fryer Cauliflower Manchurian? 

For the air fried cauliflower:

Air-fried cauliflower ingredients

Cauliflower 

Flour

Cornflour 

Salt and pepper to taste

Turmeric powder 

Buttermilk ( I used milk with vinegar)

For the Manchurian: 

Cauliflower Manchurian ingredients

Onions

Garlic 

Ginger

Green chilies 

Scallions

Red onions

Green bell pepper

For the sauce:

Soya sauce

Sriracha sauce or chili sauce

Tomato ketchup 

Vinegar 

Sugar 

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality. Thank you so much for your support!)

Air Fryer

Mixing Bowls

Whisk

Serving Bowls

Serving Spoons

How do you make this Air Fryer Cauliflower Manchurian? 

Wash the cauliflower florets. Microwave for 2 minutes with water and turmeric powder. Drain and keep them aside. 

Whisk the dry ingredients in a bowl. 

In another bowl put your buttermilk. If you do not have buttermilk, you can mix 1 cup milk with 1 tbsp of white vinegar. 

Now dip the cauliflower florets in the buttermilk and then toss them in the flour mixture. They should be nicely coated. Do the same for all the florets. 

Drizzle oil on them and put in the air fryer at 375 for 8 minutes, and 400 for 2 minutes. 

Air fry all the florets and keep them aside. 

To make the Manchurian sauce:

Chop the onions, ginger, garlic, green chilies, and scallions if using. 

Mix the ingredients for the sauce and keep it ready. 

Manchurian sauce

Heat oil in a pan, when hot, add the onions, ginger-garlic, and green chilies. Fry on a high flame stirring constantly. Add the red onions and green bell pepper. Cook for a minute. 

Add the sauce and mix. 

Add in the cauliflower florets and toss to coat. 

Lastly, add the chopped scallions and cilantro to garnish. 

Your delicious cauliflower Manchurian is ready! Enjoy it with some Fried Rice or Noodles!

I also have a recipe for Eggplant and Paneer Manchurian.

Cauliflower Manchurian

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Air-Fryer Cauliflower Manchurian

Cauliflower florets air-fried and tossed in a spicy Manchurian sauce.
Course Appetizer, Main Course, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 15 Cauliflower florets (half a cauliflower)
  • ½ Onion chopped
  • 5 garlic cloves chopped
  • 1 inch ginger chopped
  • 2 green chilies chopped
  • ½ red onion quartered
  • ½ green bell pepper cut into squares
  • 5 stalks Cilantro chopped
  • 5 Scallions or green onions chopped(optional)
  • Salt to taste (if required)

For the Sauce

  • ¼ cup Soya sauce
  • 1 tbsp Sriracha or Chili sauce
  • 1 tsp White vinegar
  • 2 tbsp tomato ketchup
  • 1 tsp sugar

For the air-fried cauliflower

  • 1 cup buttermilk
  • ½ cup all-purpose flour
  • 2 tbsp cornstarch (cornflour)
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  • Microwave the cauliflower florets for 2 minutes with a little water and a pinch of turmeric powder. Once done, drain and set them aside.
  • In a bowl, whisk the flour, cornstarch, salt, and pepper.
  • Pour the buttermilk into another bowl. (Mix 1 cup milk and 1 tbsp. vinegar to make buttermilk)
  • Dip the cauliflower florets in the buttermilk, then put them into the flour mixture and toss them around till they are coated. Remove them onto a plate. Do the same until all the florets are coated.
  • Drizzle oil on the cauliflower florets.
  • Preheat your air fryer to 375°F. Put the cauliflower florets in a single layer, and air fry till crispy. It should take about 8 minutes. After that, turn up your air fryer to 400°F and air fry for 2 minutes more.
  • Repeat with a second batch till all the florets are air fried. Keep them aside.

To make the Manchurian

  • Chop all the ingredients and keep them ready.
  • Mix all the ingredients to make the sauce and keep it ready in a bowl.
  • Heat up a pan on medium-high heat, add oil, when the oil is hot, add the chopped onions, ginger, garlic, green chilies, and white scallions parts (if using). Fry them for a minute.
  • Add the sauce mixture and fry. Add the red onion and green bell peppers. Stir fry for a minute.
  • Next, add the air-fried cauliflower florets and toss to coat with the sauce. If needed add salt to taste.
  • Fry for a minute more and switch off the flame. Garnish with chopped cilantro and the green parts of the scallions.
  • Enjoy your delicious healthier version of Cauliflower Manchurian!

Air fryer caulifower manchurian

NOTES:

The same method can be used to make Manchurian with mushrooms, paneer, tofu, chicken, pork, etc

The cauliflower can be steamed or boiled on the stovetop as well, but whichever way you pre-cook it, make sure to undercook it and not overcook it. Because it will cook more in the air-fryer and in the sauce. I always do it in the microwave for 2 minutes, it turns out perfect every time.

If you find your sauce is too spicy in the end, you can add more tomato ketchup and mix it. If you prefer it spicier add extra green chilies or chili sauce.

To make buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar, that is how I make buttermilk for any recipe that calls for it.

I did not use Scallions as I did not have them, but if you have them I do recommend using them in this recipe.

If you do not have an Air Fryer, you can bake the cauliflower in an oven at 400F for about 8 to 10 minutes.

Air-fryer cauliflower manchurian

 

If you try this recipe out, please let me know what you think by leaving a comment below and rating the recipe.

I have more Air-Fryer recipes for you to try! Do check them out:

Air Fryer Okra Fries

Air Fryer Tortilla Samosas

Air-Fryer Potato Wedges

Air Fryer Salmon Fish Fry

Thank you for visiting my blog!  I appreciate all my readers!

Lovetostayhome is on PINTEREST, FACEBOOK, AND INSTAGRAM. Please follow me @lovetostayhomeblog to know when I post any new content.

Wish all of you a Happy and Healthy New Year 2022!

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Recipes

Green Masala Fish

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Hello Everyone!

Hope all of you had a wonderful Christmas with your family.

It has been almost 2 months since I posted a recipe! Well to tell you the truth I have been so focused on opening my Etsy shop that cooking has taken a backseat! But hopefully, now that my shop is opened, that will change a little.
However, I have to mention that I have enjoyed posting about my crochet, macrame, and DIYs though! I do hope that you enjoyed reading about my different projects!

Thank you so much for your continued support of my little blog, I do appreciate your presence here! Sending lots of love to all of you!

Let’s get on with the recipe now! What is Green Masala fish fry?

This Green Masala Fish is a tasty recipe that is from the Mangalore Ladies Club cookbook. For those who don’t know Mangalore is a beautiful coastal town in South India. My grandmother lives there and has been there for most of her life. She is an excellent cook and has played a huge role in the Mangalore Ladies club including being the President of the club! They publish a cookbook every year that has amazing recipes.

Green masala fish fry is a baked version in the cookbook, but I just made it on the stovetop as I was too lazy to turn on my oven! The green color comes from cilantro and green chilies. You can make it as spicy as you want by adding more green chilies. But remember, the spice also comes from peppercorns. Do try out this different recipe using fish fillets.

WHAT ARE THE INGREDIENTS FOR THIS GREEN MASALA FISH?

Ingredients for green masala fishFish ( I used Tilapia)

Onion – I used a yellow onion

Ginger

Garlic

Green chilies

Vinegar – I used white vinegar but you can use any cooking vinegar

Tamarind paste – is available at any Indian grocery store.

Salt

Cumin seeds

Peppercorns

Turmeric powder

HOW DO MAKE THIS GREEN MASALA FISH?

Green masala fish

 

Blend the cilantro, ginger, garlic, green chili, cumin seeds, peppercorns, turmeric powder, and vinegar to a paste. Keep this aside. ( I used only 1 green chili in the entire dish even though you do see 2 in the above picture)

Chop one onion.

Fry the onion in oil till slightly brown. Add the ground paste, tamarind, and salt.  Fry till the raw smell goes away and the oil floats on top.

Add the fish pieces, put some of the green masala on top of the fish. Cover with a lid and cook.

After about 5 to 8 minutes the fish should be cooked. Drizzle some tomato ketchup on top or garnish with tomato slices and cilantro.

That’s it! Your delicious green masala fish is ready!

Green masala fish

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Green Masala Fish

Fish Fillets cooked in a green masala paste and onions.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 Fish Fillets ( I used tilapia)
  • 1 Onion (chopped)
  • ½ tsp Tamarind paste
  • 2 tbsp Olive Oil (any cooking oil)
  • Salt to taste
  • Tomato slices and cilantro for garnish

Green masala ingredients:

  • 2 Garlic cloves
  • 1 inch Ginger
  • 1 Green chili (Can add more if you like it extra spicy)
  • A handful of cilantro leaves and stems
  • ½ tsp turmeric powder
  • ½ tsp peppercorns
  • 1 tsp cumin seeds
  • 1 tbsp Vinegar

Instructions

  • Blend all the ingredients to a paste using a little water if needed. Keep this green masala paste aside.
  • Heat up the oil in a pan. When hot, add in one chopped onion, fry the onion till slightly brown.
  • Add the ground paste, tamarind, and salt. Fry till the raw smell goes away and the oil floats on top, maybe around 10 minutes on low flame.
  • Put the pieces of fish in and cover them with a little masala. Cover with a lid and cook.
  • After 5 to 8 minutes the fish should be cooked. Drizzle some tomato ketchup on top or garnish with sliced tomatoes and cilantro. Serve hot with rice, bread, or paratha.

Green masala fish

NOTES:

Any kind of fish can be used, but I suggest a fish with fewer bones or boneless filets.

The masala does not have to be smooth, it can be a little coarse. You can use a little water to grind it.

If you wish to make it like in the original recipe, make the masala on the stove-top, next in an oven-proof dish put 2 tablespoons of the masala, place the fish fillets on top. Add the rest of the masala on top, drizzle with tomato ketchup and oil, bake for 20 to 25 minutes at 350 degrees Fahrenheit.

This dish can be eaten with bread, rice, or paratha. Try it with my Instant Pot Peas Pulao or 2 ingredient Naan!

If you do try it out, let me know what you think, I will be happy to read your comments! Also, you can share a picture with me on Instagram or Facebook by tagging me @lovetostayhomeblog

Do check out some of my other easy recipes:

Tamarind Fish Curry

Air Fryer Salmon Fish Fry

Spicy Indian Chicken Fry

Paneer Masala

Simple Chicken Curry

Please follow me on PINTEREST, INSTAGRAM, and FACEBOOK @lovetostayhomeblog to know when I post something new on my blog!

Thank you as always for your love and support! I appreciate each and every one of you!

Photo by NeONBRAND on Unsplash

 

 

 

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Recipes

Easy Butter Chicken

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easy butter chicken

This easy Butter Chicken is made with onion masala. I have mentioned onion masala many times on my blog because it is life-changing especially if you love Indian food. 

The onion masala recipe is from Ashley at my heartbeets.com. She has a big collection of recipes using onion masala as well. Thank you to Ashley for making our lives so much easier!

Ever since I started making onion masala, I convert most recipes using this as the base. Butter chicken is loved by many, it is one of the most popular recipes from India. 

My family loves it and I make it quite often now that I use onion masala. It’s simpler and can be made in no time. 

What are the ingredients for this Easy Butter Chicken? 

ingredients for easy butter chicken

Onion masala

Chili powder 

Turmeric powder 

Cashew nuts

Vinegar 

Salt 

Sugar 

Garam masala 

Kasuri methi 

Butter/ oil 

Cream

To marinate chicken: Chili powder, turmeric powder, salt & ginger garlic paste. 

For exact measurements please refer to the recipe card.

How do you make this Easy Butter Chicken? 

Easy butter chicken

  1. Marinate cut chicken( I usually cut the chicken in bite-sized pieces) with chili powder, turmeric powder, salt, and ginger-garlic paste and keep it aside. 
  2. Gather all your other ingredients. Soak cashews in warm water. 
  3. Heat oil and butter in a pan. Fry chicken till cooked. 
  4. Take out the chicken pieces and keep them aside. 
  5. In the same pan, add more butter and oil. Add onion masala. ( if frozen add a little water and let it thaw on low heat). 
  6. Add chili powder, garam masala, salt, sugar, vinegar. Mix well. 
  7. Grind the cashews into a paste adding water. 
  8. Add the cashew paste to the masala and mix well. 
  9. When it comes to a boil, add the cooked chicken with crushed Kasuri methi. 
  10. Last add cream and butter on top. 
  11. Your butter chicken is ready to enjoy. You can have this with Instant Pot Peas Pulao or 2 ingredient Naan. 

Butter Chicken

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Easy Butter Chicken

Butter Chicken is made easy by using pre-made onion masala. Chicken coated with a creamy spiced onion tomato sauce.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 4 Chicken Thighs (cut into bite-sized pieces)
  • 1 cup onion masala
  • ⅓ cup cashew nuts (soaked in warm water)
  • 1 tbsp Vinegar
  • 3 tbsp Unsalted Butter
  • Kasuri Methi crushed for garnishing
  • 2 tbsp Cream

Spices

  • 1 tsp Kashmiri chili powder
  • ½ tsp garam masala powder
  • 1 tsp crushed Kasuri methi
  • salt to taste
  • 1 tsp sugar

To marinate chicken

  • 1 tsp ginger garlic paste
  • ½ tsp Kashmiri chili powder
  • ¼ tsp Turmeric powder
  • ½ tsp salt

Instructions

  • Marinate cut chicken pieces with ginger-garlic paste, chili powder, turmeric powder, and salt. Keep them aside.
  • Soak cashews in warm water.
  • Heat 1 tbsp oil and 1 tbsp butter in a dutch oven or deep frying pan. Fry chicken pieces till cooked. Take out the chicken pieces and keep them aside.
  • In the same pan, add 1 tbsp butter and a little oil. Add the onion masala. (If adding frozen onion masala, add a little water and let it thaw on low heat).
  • Add chili powder, garam masala, sugar, salt, and vinegar. Mix well.
  • Grind the cashews to a smooth paste adding a little water.
  • Add this cashew paste to the masala and mix well.
  • When the gravy comes to a boil, add the cooked chicken pieces and crushed Kasuri methi.
  • Once this comes to a boil, add cream if using and 1 tbsp of butter on top.
  • Your delicious butter chicken is ready! Enjoy!

Easy butter chicken

Notes: 

  • Authentic butter chicken is made with leftover tandoori chicken. But we are making it easier with marinating and frying the chicken. You can bake it as well but it takes time. 
  • The chicken is cut into bite-sized pieces so it’s easier to eat. I used chicken thighs but you can use chicken breasts, legs, or thighs. Thighs are the dark meat of the chicken and hence more tender. 
  • You can skip the cream if you wish but it does give the gravy a richness that is not there otherwise. I did not add cream as I did not have any.
  • This butter chicken is based on this recipe by Varun Inamdar on the Getcurried YouTube channel. It has 33 million views so you can tell it’s a great recipe!
  • Make this vegetarian by using paneer or tofu instead of chicken.

Easy butter chicken

If you try out this recipe, do let me know what you think by leaving a comment down below and rating the recipe.

You might also like these other simple Chicken recipes:

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Chicken Salad Sandwiches

Instant Pot Spanish Chicken Pulao

Lovetostayhomeblog is on Pinterest, Instagram, and Facebook. Please do follow me to know when I post anything new on my blog. Thank you for your support. I am truly grateful for each and every one of you!

Have a great day!

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Recipes

Spiced Yogurt Quinoa

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Spiced yogurt quinoa

Spiced Yogurt Quinoa is a different way of eating Quinoa which tastes really good. This is just the same recipe of Yogurt Rice ( Curd rice in South India), only with Quinoa as the substitute for rice. 

Rice is high in carbs, hence a good substitute for it is quinoa. Quinoa is protein and fiber-rich, so it is a much healthier option than white rice. 

Here are some other Quinoa recipes that you might like:

Lime/Lemon Quinoa

Quinoa Upma

Broccoli and Quinoa Patties

I have incorporated quinoa into my meals as much as possible. Quinoa by itself is pretty tasteless, so just to have a variety of ways to eat quinoa, I decided to try out this recipe. I was really surprised when I tasted it. So I am sure you will like it too!

WHAT ARE THE INGREDIENTS FOR SPICED YOGURT QUINOA? 

Spiced yogurt quinoa ingredients

Cooked quinoa 

Yogurt (Whole yogurt or low-fat)

Onions (Red onions)

Green chilies 

Cilantro ( I did not have cilantro so I did leave it out)

Salt

For seasoning: 

Oil

Mustard seeds 

Split urad dal (split black gram)(optional)

Whole Red chili (optional)

Curry leaves

HOW DO YOU MAKE THIS SPICED YOGURT QUINOA?

Spiced yogurt quinoa

 

Mix the cooked Quinoa and yogurt together. Add the chopped onions, green chilies, and cilantro. Add salt to taste. Mix well. 

Heat oil in a seasoning pan, add mustard seeds, urad dal, and curry leaves. 

Immediately switch off the stove and put the seasoning on the Quinoa and Yogurt mixture. 

That’s it your Spiced Yogurt Quinoa is ready to be enjoyed. It is so simple to make and tastes good, not to forget it is healthy!

You can eat it by itself, but I prefer to have some side dish to eat it with. Some good options are:

Spicy Indian Chicken Fry 

Tamarind Fish Curry

Spicy Indian Pork Chilli Fry

Easy Egg Masala

Pan-Fried Crispy Shrimp

Air Fryer Salmon Fish Fry

Some vegetarian options:

Mixed Vegetable Cutlets

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Chickpea Masala

Beetroot Cutlets

Air Fryer Okra Fries

Spiced yogurt quinoa

NOTES: 

In this recipe, I cooked the quinoa just before making this dish. But If your quinoa is already cooked and cold from being in the fridge, you can warm it up before adding the yogurt. That is just my preference. I like to have it warm.

Seasoning the quinoa and yogurt makes all the difference. If you do not have curry leaves or urad dal, you could leave it out but it is recommended. Use chopped cilantro to garnish if you do not have curry leaves.

Sometimes I like to chop the curry leaves fine, so that you can eat them too, they are really good for your health.

I cook the quinoa in a rice cooker or on the stovetop. The ratio is 1:2, that is 1 cup quinoa to 2 cups water.

Whole milk yogurt is what I used, but you could use low-fat as well. I do not recommend using non-fat, or greek yogurt. You can add a little water to the yogurt and whisk it before adding it to the quinoa.

As this sits, the quinoa soaks up the yogurt, so you might need to add more yogurt just before you eat it. This quinoa can be kept refrigerated for 1 day.

I have garnished mine with Boondi ( fried gram flour balls found in any Indian store)and Kashmiri chili powder. It is optional of course.

Spiced yogurt quinoa

Hope you will try this out, and if you do be sure to let me know what you think by leaving a comment below or rating the recipe. Thank you for visiting and come back soon for more recipes, DIY’s, crochet projects, and macrame.

Follow me on INSTAGRAM, FACEBOOK & PINTEREST @lovetostayhomeblog to know when I post on my blog.

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Recipes

Mixed Vegetable Cutlets

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Mixed vegetable cutlets

These Mixed Vegetable Cutlets are so tasty and easy to make. You could use any vegetables that you have, even crumbled paneer or tofu can be used if you wish. 

These cutlets are basically spiced vegetables with mashed potatoes, coated with egg and breadcrumbs, pan-fried in oil till golden brown. Doesn’t that sound good?! Believe me it is, and it is all vegetables! 

Do check out my beetroot cutlets recipe too, it is very similar but has a distinct beet red color!

To make these vegan, you can use a cornflour and water mix to dip your cutlets in before frying them. 

WHAT INGREDIENTS DO YOU NEED FOR THESE MIXED VEGETABLE CUTLETS?

ingredients for Mixed vegetable cutlets

Mixed vegetables – I used a combination of mushrooms, carrots, peas, green bell peppers, and cauliflower. 

Potatoes 

Spice powders – turmeric, chili, cumin, coriander, garam masala, salt, and pepper. 

Onion

Tomato 

Ginger garlic paste 

Cilantro 

Breadcrumbs 

Egg ( or cornflour paste) 

HOW DO YOU MAKE THESE MIXED VEGETABLE CUTLETS?

Mixed vegetable cutlets

  1. Boil the potatoes. Mash them and keep them aside. 
  2. Heat oil in a pan. Add chopped onions, fry till translucent, add ginger garlic paste. Fry for a few minutes. 
  3. Next, add the tomatoes and spice powders. 
  4. Fry till tomatoes are soft. Add in the chopped mixed vegetables. 
  5. Mix them well, cover the pan, and cook them for about 10 minutes, mixing in between.
  6. After 10 minutes, open the lid of the pan, turn the flame to high, and dry up the mixture. Switch off and add chopped cilantro. 
  7. Once this mixture cools down, add the mashed potatoes. Mix everything well. Taste it, add salt if needed. 
  8. Make cutlets in any shape you want, I usually make a round shape. 
  9. Dip the cutlets in beaten egg, and next into a plate of breadcrumbs. 
  10. Once you have made all the cutlets. Heat up a pan, add some oil to it. Add the cutlets and fry them on both sides till golden brown. 
  11. Take them out onto a paper towel-lined plate. 
  12. Enjoy your delicious Vegetable Cutlets with ketchup, green chutney, or as a side to your main meal. We enjoyed them with Rice and Dal. 
  13. If you do not eat eggs, you can use a cornflour slurry, that is cornflour and water mixed into a thin paste. 
  14. Just dip the cutlets in the cornflour slurry and fry them in a pan with hot oil. 

 

 

Mixed vegetable cutlets

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Mixed Vegetable Cutlets

Mixed vegetables cooked with spices, combined with mashed potatoes, and pan-fried till golden brown.
Course Appetizer, Side Dish, Snack
Cuisine Indian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Author Nandini

Ingredients

  • 2 cups Mixed vegetables
  • ½ Onion
  • 1 Tomato
  • 4 boiled potatoes
  • Cilantro
  • ½ cup breadcrumbs
  • ½ tsp ginger-garlic paste
  • 1 Egg

Instructions

  • Boil the potatoes, mash them and keep them aside.
  • Heat oil in a pan. Add chopped onions fry till translucent.
  • Add the ginger-garlic paste, fry for a few minutes.
  • Next, add the tomatoes and spice powders
  • Fry till tomatoes are soft. Add in the mixed vegetables.
  • Mix them well, cover the pan and cook for about 10 minutes.
  • After 10 minutes, open the lid of the pan, turn the flame to high and dry up the mixture.
  • Switch off the stove. Add chopped cilantro.
  • Once the mixture cools down, add the mashed potatoes.
  • Mix everything well.
  • Taste the mixture and add salt if needed.
  • Make round balls using the mixture.
  • Flatten the ball, dip each in beaten egg, and roll in breadcrumbs.
  • Make all the cutlets the same way. (for a pure vegetarian option please see my notes)
  • To pan-fry the cutlets, heat some oil in a frying pan, fry the cutlets till golden brown on both sides.
  • Take the cutlets out of the pan onto a paper towel-lined plate.

 

Mixed Vegetable Cutlets

NOTES:

  • Chop all the vegetables the same size so they cook at the same time. 
  • I used homemade breadcrumbs, but store-bought is fine too. Homemade breadcrumbs are very easy to make. I just save all the end slices of the bread loaves, put them in the toaster oven to dry them out. Then grind them in the blender. Store them in a glass jar in your pantry. Lasts for more than a year or more. 
  • I cooked the potatoes in the Instant Pot on high pressure for 8 minutes. It turns out perfect every time. Did you know that you can boil potatoes and store them in the fridge unpeeled to use during the week? That is a time-saver. 
  • Substitute for egg: Use cornflour mixed with water to coat the cutlets. Just dip the cutlets in the mixture and fry them. If you would like your cutlets more crunchy, dip them in breadcrumbs after dipping them in the cornflour slurry. 
  • I got about 22 cutlets from this recipe. These cutlets can be frozen( up to 3 months)and cooked at a later date. Just freeze them on a baking tray, put them in a freezer bag or freezer box. To cook them after freezing – Thaw overnight in the fridge and pan-fry them.

Mixed vegetable cutlets

Hope you will try out this recipe. Let me know what you think by leaving a comment or rating the recipe down below.

Do check out my other easy Vegetarian recipes:

Lime/Lemon Quinoa

Eggplant and Paneer Manchurian

Easy and Tasty Chickpea Burgers

Air Fryer Tortilla Samosas

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Air-Fryer Potato Wedges

Crispy Zucchini Fritters

Palak Paneer

Thanks for visiting my blog! I appreciate your presence here. Do follow me on PINTEREST, FACEBOOK & INSTAGRAM to know when I post new content.

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Recipes

Spicy Indian Chicken Fry

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Spicy Indian chicken fry

This Spicy Indian Chicken fry is my mom’s recipe. I remember during my childhood having this chicken fry when we went out on our Sunday picnics. Chicken fry or Mutton fry with Lime rice was our picnic special! Those were the good old days!

Do check out my Lime rice and Lime/Lemon Quinoa recipes as well.

My mom made a special chili paste (using red chilies, some spices, and vinegar) which she used. Since I’m so far away from my mom, I had to make my own version of this chili paste.

As always I love to make things easy, so I made the paste by combining chili powder, cumin powder, turmeric powder, and vinegar – Instant Chili paste!!

Spicy Indian chicken fry

So let’s get straight to what is needed and how it’s done. It’s really simple to make and it tastes so good with rice, paratha, roti or even bread. 

WHAT ARE THE INGREDIENTS FOR THIS SPICY INDIAN CHICKEN FRY?

ingredients for spicy indian chicken fry

Chicken

Onions 

Ginger garlic paste 

Chili paste (Kashmiri chili powder, cumin powder, turmeric powder, salt, vinegar) 

Curry leaves 

Cinnamon stick 

Oil

HOW DO YOU MAKE THIS SPICY INDIAN CHICKEN FRY?

Mix ingredients for the chili paste and set it aside. 

Heat oil in a deep pan. When hot add the cinnamon stick. Next, add chopped onions, when slightly brown, put in the ginger garlic paste, and chili paste.  

Add the chicken pieces.

Mix well, cover, and cook. After about 10 minutes the chicken should be cooked. 

Turn the flame to medium-high and cook so the water dries up and the chicken is coated with a thick masala. Add curry leaves. Switch off the stove and serve the spicy chicken fry hot with rice, roti, paratha, or bread. 

If you do try out this recipe, let me know if you liked it by leaving me a comment down below or rating the recipe. Thank you!

Print

Spicy Indian Chicken Fry

Chicken in a spicy onion chili masala
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 6 pieces Chicken (with or without bones)
  • 1 tbsp Oil
  • 1 sprig Curry leaves
  • 1 tsp ginger garlic paste
  • 1 inch Cinnamon stick

For chili paste

  • 1½ tsp Kashmiri chili powder (add more for extra spicy!)
  • ½ tsp Cumin powder
  • ½ tsp Turmeric powder
  • 1 tsp Salt
  • 1 tbsp White Vinegar

Instructions

  • Mix all the ingredients for the chili paste and set it aside. (You can add a little water if it is too dry)
  • Heat oil in a pan. When the oil is hot add the cinnamon stick and chopped onions. Fry till the onions turn light brown.
  • Next, add the ginger-garlic paste. Fry for 2 minutes. Add the chili paste and mix well.
  • Add the chicken, mix well and cover the pan with a lid. Cook for about 10 minutes.
  • Take the lid off the pan, turn the flame a little higher and let the gravy dry up.
  • Once the masala coats the chicken well, add the curry leaves.
  • Your spicy chicken fry is ready!

Spicy Indian chicken fry

NOTES:

You can make this same recipe using mutton or beef. Or if you are vegetarian you can make this with paneer or potatoes and cauliflower. 

The chili paste is very versatile, use it to marinate fish or shrimp, and fry them in oil to have a delicious fish fry or shrimp fry.

I used chicken with bones, but you can use chicken thighs, drumsticks, or breasts.

The curry leaves give it a nice taste. It is highly recommended. But, if you do not have any, you could use chopped cilantro instead.

Here are some other chicken recipes you might like:

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Chicken Pulao

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

 

Spicy Indian Chicken fry

Thank you for visiting my blog! I appreciate your presence here. Do come back for more simple recipes, DIY’s, crochet projects, and macrame projects. I post at least 3 times a week.

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Recipes

Ghee Rice & Kadai Chicken

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ghee rice and kadai chicken

Ghee Rice & Kadai Chicken was the combo of choice this Sunday at our house. They complemented each other very well and we enjoyed our Sunday meal. 

Ghee rice is very simple to make. Just rice and ghee with a few whole spices and half an onion. This is made in the Instant Pot to make it even easier! 

Kadai Chicken has lots more ingredients but the extra effort you take to make it will be worth it in the end!  This is the recipe that I based it on from the blog spicytreats.net. I mixed my own spice powders just to save time. I didn’t roast the spices and grind them, but if you have the time please go ahead and do it as the taste will be even better. Kadai chicken gets its name from the ‘Kadai’ in which it is cooked. A Kadai is a cooking vessel in India that is similar to a wok.

ghee rice and kadai chicken

WHAT INGREDIENTS DO YOU NEED FOR GHEE RICE & KADAI CHICKEN?

(The exact measurements are given in the recipe cards)

Ghee Rice

ghee rice ingredients

Basmati rice

Ghee

Bay leaf 

Cloves

Cardamom 

Cinnamon 

Onion

Kadai Chicken 

kadai chicken ingredients

Chicken 

Onion

Tomato 

Tomato purée ( I used a little from a can of tomato sauce)

Ginger-garlic paste 

Spice powders: coriander, cumin, Kashmiri Chili, pepper, Kasuri methi, fennel powder 

Red Onion

Green pepper ( also known as capsicum in India) 

Cumin seeds 

Cilantro leaves for garnish 

Ginger julienned for garnish 

 

HOW DO YOU MAKE GHEE RICE & KADAI CHICKEN?

Ghee Rice

ghee rice

Switch on the Instant Pot to the sauté function. 

Add ghee, when the ghee is hot add the bay leaf, cloves, cinnamon, and cardamom. 

Add the finely sliced onion, when it turns golden brown, add the rice. Stir gently, add 3 cups of water and salt to taste. Stir gently and close the instant pot, pressure cook on high for 4 minutes. 

Once the pressure cooker beeps when the 4 minutes is done, set a timer for 10 minutes.

Do a quick release of pressure and open the instant pot. Mix the rice gently and transfer it to a serving dish. Garnish with chopped cilantro or golden fried onion.

Kadai Chicken 

kadai chicken

Marinate chicken with 1/2 Tsp turmeric powder and 1/2 Tsp Kashmiri Chili powder. Set it aside. 

Chop onions and tomatoes. 

Dice red onion and green bell pepper. 

Mix all the spice powders in a bowl. 

Heat oil in a deep pan, fry red onion and bell pepper. Take them out while they are still crisp and set them aside.

 Add cumin seeds to the same pan. Next add the onions, when golden brown, add the ginger-garlic paste. Fry well, add the tomatoes and tomato purée. Cover and cook till the oil floats on top. 

Add half of the spice powder mix. Stir well, add the chicken and the rest of the spice powders, along with salt. 

Mix all of it well. Cover and cook. You can add a little water if it gets too dry. 

Once the chicken is cooked, add the red onion and bell pepper. Garnish with chopped cilantro and ginger juliennes. Serve hot with Ghee rice.

Do try out this combination and let me know if you like it. If you can, please leave a comment and rate the recipe. 

ghee rice and kadai chicken

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Ghee Rice

Basmati rice cooked in Ghee with whole spices and caramelized onion.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Nandini

Ingredients

  • 2 cups Basmati Rice
  • 1/2 Onion (sliced)
  • 2 tbsps Ghee
  • 1 tsp Salt

Whole Spices

  • 1 bay leaf
  • 2 inches cinnamon
  • 4 cardamom pods
  • 6 cloves

Instructions

  • Wash rice and keep aside.
  • Press saute on the Instant Pot. Add the ghee. Once the ghee is hot, add the whole spices. Stir.
  • Add the sliced onion, and fry till it is golden brown and is caramelized. Take care not to burn the onions.
  • Add the drained rice, salt, and 3 cups of water. (that is 1 and 1/2 cups for every cup of rice)
  • Stir gently. Close the Instant Pot and pressure cook on high for 4 minutes.
  • Once the Pot beeps when done, press cancel. Set a timer for 10 minutes. After 10 minutes, do a quick release of pressure and open the Instant Pot.
  • Mix the rice gently and transfer it to a serving dish.
  • Garnish with chopped cilantro or golden fried onions.

Ghee rice

 

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Kadai Chicken

Chicken cooked with an onion tomato sauce, Indian spices topped with lightly fried green bell pepper and red onion.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4-5 Chicken Thighs (cut into medium-sized pieces)
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder (to marinate chicken)
  • ½ tsp Kashmiri chili powder (to marinate chicken)
  • ¼ cup tomato puree (I used canned tomato sauce)
  • 1 tsp cumin seeds
  • ½ red onion (cut into quarters)
  • ½ green bell pepper (capsicum) (cut into pieces as shown in picture)
  • 2 tbsp Oil
  • Cilantro for garnish
  • 1 inch Ginger for garnish (julienned)

Spice powder mix

  • 1 tsp Kashmiri chili powder
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp pepper powder
  • ¼ tsp fennel seed powder
  • ½ tsp Kasuri methi powder

Instructions

  • Marinate chicken pieces with half a teaspoon of turmeric powder and half a teaspoon of red chili powder. Set it aside.
  • Chop the onion, tomato, red onion & green bell pepper.
  • Mix all the spice powders together.
  • Heat oil in a Kadai ( or a deep pan/wok). When the oil is hot, add the red onion, and green bell pepper. Fry them for a few minutes, they should remain crisp. Take them out of the pan and set them aside.
  • Add the cumin seeds to the remaining oil in the pan, add the chopped onion and fry till golden brown.
  • Add the ginger-garlic paste and fry for 2 minutes.
  • Next add the chopped tomatoes, and tomato puree. Cover and cook till the oil floats on top.
  • Add half of the spice powder mix. Stir well.
  • Add chicken and the rest of the spice powder mix along with salt.
  • Mix all of it well. Cover and cook. Add a little water only if it gets too dry.
  • Once the chicken is cooked ( around 10 minutes), add the fried red onion and bell pepper.
  • Transfer to a serving dish, garnish with chopped cilantro and julienned ginger.

kadai chicken

NOTES:

You can make the ghee rice in a rice cooker, pressure cooker, or even on the stovetop if you do not have an instant pot.

Add more chili powder for spicier Kadai chicken. 

Adding cream at the end is an option to get a thicker curry.

If you would like it dry you can just fry it until you are satisfied with the consistency of the Kadai chicken.

To make this vegetarian, you could use paneer with other vegetables like potatoes, cauliflower, etc.

ghee rice and kadai chicken

 

You might also like these Chicken recipes: 

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Quick Chicken and Egg Noodles

Thank you for visiting and do come back for more new content every week! 

Follow me on Facebook, Instagram, and Pinterest to know when a new post is up on my blog. Or you can subscribe to my newsletter for weekly updates.

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Recipes

Whole wheat Banana Bites

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Whole wheat banana bites

These Whole wheat Banana bites are a real treat! They make a great after-school snack for the kids.

I love writing down recipes from books, magazines, newspapers, etc, I have a big collection of recipes!  So, this recipe is from one of my hand-written recipe books, I have made this recipe many times before, and it is a great way of using up those over-ripe bananas that just sit on the counter waiting to be eaten!

These are known as banana appam in India and Ebelskiver’s/Aebleskiver( Danish Pancakes) in Denmark. Here is a great recipe from houseofnasheats.com – Aebleskiver/Danish pancakes.

Some people even call them pancake balls! I decided to go with Banana bites as they are bite- sized and it is a simple name. Whatever you may call them, what matters is how good they taste! They get their shape from the special pan that we use to fry them. 

Pan used to make banana bites

I don’t think I have posted any sweet snacks on my blog, so when I made this the other day, I knew I had to!  My kids love it! Moreover, these are so easy to make and are ready in no time. Honestly, I don’t like eating bananas, but I will eat these bites!

WHAT INGREDIENTS DO YOU NEED FOR THESE WHOLE WHEAT BANANA BITES?

Ingredients for Whole wheat banana bites

(Exact measurements are in the recipe card below)

Bananas

Whole wheat flour – I used multi-grain flour from the Indian store which is a mix of wheat flour, oats, flax, millets,  etc

Rice flour 

Brown sugar – can be substituted with jaggery(Indian palm sugar) or Regular sugar

Banana 

Baking soda 

Salt 

Cardamom powder

Ghee/ oil 

HOW DO YOU MAKE THESE WHOLE-WHEAT BANANA BITES?

  1. Mash the banana. 
  2. In a big bowl, add the wheat flour, rice flour, baking soda, salt, and brown sugar. 
  3. Mix well and break up any lumps in the sugar. 
  4. Add the bananas and water to make a thick batter. It should be like pancake batter. 
  5. Heat up the pan, add a little ghee to each well of the pan.  
  6. Add a tablespoon of the batter to each well. 
  7. When you can see some bubbles on top, gently turn each bite. 
  8. Once both sides are golden brown, remove them from the pan. 
  9. Fry all of them in the same way. 

Your banana bites are ready! Enjoy dusted with powdered sugar or as is! They taste best eaten immediately or can be enjoyed cold the same day. They have never lasted more than a day in my house!

Whole wheat banana bites

Print

Whole wheat Banana Bites

A sweet tasty snack using banana, whole wheat, brown sugar, and a few other ingredients.
Course Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 Banana
  • 1 cup Whole wheat flour
  • 2 tbsp Rice Flour
  • 1/2 cup light brown sugar
  • ⅛ tsp Salt
  • ⅛ tsp Baking soda
  • ¼ tsp Cardamom powder
  • Ghee/Oil for frying

Instructions

  • Mash the banana and keep it aside.
  • In a big bowl, add the whole wheat flour, rice flour, sugar, baking soda, salt, and cardamom powder. Mix well and break up any lumps in the sugar.
  • Add a little water at a time and make a thick batter. It should be like pancake batter.
  • Heat up the pan, add ghee to each well of the pan. When the ghee is hot, add a tablespoon of batter to each well.
  • Once you see a few bubbles on top, gently turn the banana bites over.
  • When the bites are golden brown on both sides, take them out and keep them on a paper towel-lined plate or bowl.
  • Make the rest of the bites in the same way.
  • Enjoy these banana bites sprinkled with powdered sugar or as is.

Whole wheat banana bites

NOTES:

  • You can fill the banana bites with a filling as well. ( To fill, put a teaspoon of batter, add a little filling (Nutella, jelly, peanut butter, etc), then add another teaspoon of batter on top. Make sure the filling cannot be seen or does not come out.)
  • Regular cane sugar can be used as well. Indian Jaggery is another option. 
  • To add more flavor to the batter, vanilla essence can be added. 
  • I fried these bites in ghee, but you can use oil. 
  • If you do not have cardamom powder, you can leave it out, but cardamom and banana go well together! 

Do try out this recipe and let me know if you like it. Leave me a comment or rate the recipe below.

You might also be interested in these other snack recipes:

Easy Healthy Oat Crepes

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Crispy Zucchini Fritters

Broccoli and Quinoa Patties

Air-Fryer Potato Wedges

Air Fryer Tortilla Samosas

Thank you for being here, do follow me on PINTEREST, FACEBOOK & INSTAGRAM @lovetostayhomeblog to know when I post new content. Or subscribe to my newsletter by filling out the form below.

 

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