5 Indian Recipes You Didn’t Know Were Vegan!


This South Indian snack has the luxury of being both healthy and downright delicious. For the vegetarian version, you’d spoon in some ghee, but it’s just as good without it.

You need:
1 cup of rava
1 teaspoon finely chopped ginger
2 tablespoons oil
⅓ cup finely chopped onions
1 teaspoon mustard seeds
1 teaspoon chopped green chili peppers
1 teaspoon chana dal
1 teaspoon urad dal
2 tablespoons coriander leaves
8-10 curry leaves
10-12 cashew nuts

How to do it:
In a heated pan or kadai, add the cup of rava and toast, stirring constantly. They should give off a flavor and start to look dry, separated, and crunchy – not brown. If this is the case, remove the flame and transfer to a plate. Heat two tablespoons of sunflower or peanut oil in a pan. Reduce the heat and add the mustard seeds until they start to crackle. Then add the cumin seeds and dals, stirring constantly until they begin to brown. Add the cashew nuts and thread until everything is golden brown. Add onions, cook until translucent. Finally add the green chillies, ginger and curry leaves. Mix well and add 2.5 cups of water and salt. Bring the water to a boil and start adding the rava spoon by spoon, mixing routinely. Cook until the grains swell and let them steam for a few minutes. Your Upma is ready – and perfectly adjusted!

5. Onion Pakoras

Find with us a better solution for a rainy day than a plate of incredibly crispy onion pakoras and steaming hot tea. good wait

You need:
1 cup of mizzen
2.5 onions, finely chopped
½ tablespoon ginger garlic paste
3 tablespoons rice flour
2 teaspoons chilli powder
¼ teaspoon ajwain
2 teaspoons of salt
a pinch of soda
1 ½ cups oil

How to do it:
Soak the onions in water and set aside. Then drain and place in a bowl, add chickpea flour, rice flour, chilli powder, ajwain, salt, ginger garlic paste and baking powder and mix the onions into the dry mixture with your hands. The onions will begin to shed water, causing the dry batter to become semi-wet. Add about a tablespoon of water if you want to create a thick layer around the onions. Heat oil in a kadai over medium heat. To check if the oil is hot enough, add a small piece of onion. It should float to the top quickly. Gently drop small balls of beaten onions into the oil, leaving room for them to expand. Fry over medium heat to ensure the pakoras are cooked from the inside. This usually takes about five minutes. Remove the pakoda with a draining spoon and drain the excess oil on paper towels. Serve hot – preferably with a warm drink.


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