Indian finger foods are a treat for your taste buds. India offers a spectacular range of finger foods across the country. India is a land known for its hospitality. Indians treat their guests as God and take utmost care. With their generous and comforting behavior they will make you feel at home. Another very important aspect in Indian culture is food. It has a very special cultural aspect in India and in Indian households. No celebrations or festivity is complete without an array of delicacies.
We Indians are born foodie, our life revolves around food and we take pride in saying that. We love to invite people over lunch and dinner and feed them till they are ready to burst. Every occasion here means a platter of colorful cuisine laid from start to the end of the table. Right from starters to desserts, everything is a treat for taste-buds. While our main course comprises of rich aromatic and flavorful curries spiced generously with rich Indian spice, our desserts are equally flavorful and delicious. They might look simple but every bit of it is full of flavors.
The most interesting part is the beginning, i.e. starters. The range of Indian finger food and appetizers is endless. The come in variety of spicy, tangy, savory tongue tickling flavors. They come in a variety of shapes and sizes. They may be fried, grilled, steamed or roasted. those who have strolled through the streets of India know what I’m referring to. To better understand the finger food culture of India, one must walk around the streets. Indian streets are filled with small stalls that offer a variety of Indian finger foods. It is very hard to avoid tempting plates and smiling faces of the Stall owner.
Here is a list of my favorite Indian finger foods Recipes
Onion Bhajiye Recipe
- 3 – 4 Onion big size.
- 1 cup bengal gram four
- Water to make batter
- 1/2 tsp red chilli powder
- Pinch of asafetida
- 1/2 tsp turmeric
- 1 tsp thymol seeds
- Salt to taste
- Vegetable/canola/sunflower cooking oil to deep fry
- Mix the gram flour and all the spices with a little water at a time, to make a thick batter (slightly thicker than pancake batter). Add salt to taste.
- Add onion cut into long pieces into the batter. Allow to rest for about 10 – 15 minutes.
- Pre-heat oil and reduce flame to medium. This will allow the bhajias to cook well both on the outside and inside.
- Coat the vegetables well with batter and then deep fry till golden.
- Drain on paper towels and serve with tamarind chutney or tomato ketchup.
- 3 cups all-purpose flour
- 2 tbsps ghee (clarified butter)
- Salt to taste
- 5 large potatoes, boiled, peeled and mashed roughly
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp raw mango powder (aamchoor)
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- Vegetable/ canola/sunflower cooking oil for deep frying
- Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
- In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, turmeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
- Add the potato to this spice mixture and mix well. Season with salt.
- Simmer and cook for 7-10 minutes. Keep aside.
- Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8″ in diameter (and approximately 1/6″ thick).
- Cut each circle into 2 with a sharp knife.
- Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
- Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into Samosas – minced meat, spinach, etc.
- Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similar manner.
- Deep fry the Samosas till golden. Drain on paper towels.
- Serve hot with Tamarind Chutney and Mint-Coriander Chutney.
Aloo Tikki Recipe
- 1/2 kg (6 medium potatoes)
- 1/2 cup boiled or frozen peas
- 1tbsp oil,1tbsp salt
- 1 and half tbsp ground cumin
- 2tbsp finely chopped ginger
- 2tbsp chopped green chillies
- 2tbsp chopped coriander leaves
- 1/2tbsp red chilli powder
- 1tbsp chaat masala
- 1/4tbsp garam masala
- Wash and put wet potatoes in a micro safe steamer bowl. Microwave for 5 minutes, let it Cool.
- Peel and mash potatoes. Add oil,peas,salt, jeera,chopped green chillies,ginger, coriander,red chilli powder, chaat masala and garam masala. Make tikkis of 3″ diameter.
- Brush the non stick tawa of the microwave with some oil.Arrange tikkis on it.Brush the tikkis with oil. Place the tawa on a high rack. Grill for 10 minutes. Turn side and grill for 4 minutes.
Paneer Pakoda Recipe
- 250 gms Paneer
- 1 cup Chickpea Flour (Besan)
- 2 tsp Oil
- 1 1/2 tsp Salt
- 1/2 tsp Red chili powder
- 1-2 Chopped Green Chillies (Jalapeno)
- 1/2 cup Water
- Mix first set of ingredients well.
- Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
- Let batter rest 1/2 hour in a warm place
- Cut the paneer into thick cubes.
- Sprinkle little salt, chili powder on the cubes
- Deep fry in oil
- Drain on paper towels and serve immediately.
- Serve the paneer pakora with coriander or mint chutney
For The Dough (crust)
- 2 cups plain flour (maida)
- 1/4 cup melted ghee
- 1/2 tsp salt
For The Filling
- 1/2 cup yellow moong dal (split yellow gram) soaked for 4 hours
- 1 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (hing)
- 1 tsp ginger-green chilli paste
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tbsp dried mango powder (amchur)
- 2 tbsp besan (bengal gram flour)
- 3 tbsp oil
- salt to taste
- oil for deep-frying
For the dough (crust)
- Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
- Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.
For the filling
- Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the drained moong dal and sauté for a few seconds.
- Add the ginger-green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.
- Cool and divide into 12 equal portions. Shape each portion into an even sized round and keep aside.
How to proceed
- Roll out each portion of the dough into a 50 mm. (2″) diameter circle.
- Place one portion of the filling mixture in the centre of the rolled dough circle.
- Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
- Seal the ends tightly and remove any excess dough.
- Roll each filled portion into a 62 mm. (2½”) diameter circle taking care to ensure that the filling does not spill out.
- Gently press the centre of the kachori with your thumb.
- Repeat with the remaining dough and filling to make 11 more kachoris.
- Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
- Cool and keep aside or store in an air-tight container.