Kachhi Dabeli – Popular Indian Street Food

Kachhi Dabeli is an extremely drool-worthy, highly popular snack. It is very commonly found on the streets of Mumbai. Kachhi Dabeli consists of a potato filling that is stuffed inside a bun, garnished with spicy peanuts, onion and pomegranate seeds. It is spicy, tangy, sweet, crunchy, buttery; each bite is an explosion of flavour!

This recipe does not feature high on any health food meter, infact, it is indulgent. But with the holidays upon us, let’s pamper our taste buds and burn it off in the new year ūüėÄ

It has several components which need to be assembled and eaten. I have shared a how-to video on my Facebook page.


Kachhi Dabeli
Kachhi Dabeli

Most important in making the potato stuffing is the unique masala for the Kachhi Dabeli. It is available in Indian stores, but not readily. I prefer to make my own, this way it is on hand whenever I need it and the magic of freshly ground spices is beyond words.¬†Of course I will be sharing the recipe¬†with you ūüôā

In Melbourne, pomegranate is not easy to find in the markets, or it is not always of a great quality. So when I do find the sweet ones, they are certainly precious like rubies, and Dabeli is always on the menu. If you cannot find it though, replace with grapes, cherries or raisins.

Kachhi Dabeli
A drool-worthy plate!



  1. For the stuffing :
  • 2 potatoes – boiled, peeled, and mashed
  • 1 cup chopped onion
  • 1 tbsp ginger-garlic paste
  • Date and tamarind chutney (found in Indian stores)
  • 1 heaped tablespoon Dabeli masala * (recipe given below)
  • 2 tsp oil
  • Salt to taste
  • 1-2 tsp red chili powder or to taste
  • 2 tsp chat masala/ dry mango powder (optional)
  • 1 tsp turmeric powder
  • Chopped coriander for garnish
  • 1 tbsp lemon juice
  1. Dabeli masala (makes about a cup)
  • 4 tbsp coriander seeds
  • 4 tbsp sesame seeds
  • 3 tbsp fennel seeds
  • 10-12 cloves
  • 10-12 dry red chillies
  • 1 stick of cinnamon
  • 2 tbsp Kashmiri chili powder
  1. Spicy peanuts
  • 1 cup roasted peanuts, with their skins removed
  • 1 tsp oil
  • 1-2 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp chat masala or dry mango powder (optional)
  1. For garnish:
  • Chopped onion
  • Chopped coriander
  • Sev or bhujia (these are made of chickpea flour and very commonly used in Indian snacks. They resemble sprinkles but yellow in colour. Find them in the Indian aisle of your supermarket or in the Indian stores.)
  • Pomegranate seeds
  • Date and tamarind chutney

Other ingredients:

  • Bun or pao
  • Butter for roasting
Kachhi Dabeli
Layers of garnish


  • First let’s prepare the Dabeli masala. I¬†found the recipe for masala on the internet, sadly I do not remember the source.

In a pan, dry roast all the spices one after the other. Cool them and grind together to a coarse powder. Store in an airtight container. It stays put for over a year.

  • For the spicy peanuts, heat oil in the same pan. Add the peanuts and all the spices. Coat them well.
  • In another pan, heat oil to prepare the stuffing.
  • Add the ginger garlic paste and saute well.
  • Then add the Dabeli masala, and immediately add the onions. Add a little bit of the chopped coriander as well.
  • Add salt, date-tamarind chutney, and rest of the spices. Mix well.
  • Mash or grate the boiled potatoes and add. Mix well. Add half cup water and stir everything together.
  • Check the seasoning and adjust as per your liking.
  • Lastly, garnish with the remaining coriander and lemon juice.
Kachhi Dabeli
Who wouldn’t want to dive into this?

Assembling the Kachhi Dabeli

  • In a deep dish, add the potato stuffing and smoothen it. Now garnish with the peanuts, pomegranate, onion, coriander and sev.
  • Put a skillet on medium heat.
  • Take a bun and make a slit, cutting it three quarters such that there is a pocket.
  • Smear the date and tamarind chutney on both sides.
  • Now add the stuffing, be generous with it but not so much that it spills out.
  • Again, top with some onion, coriander, pomegranate seeds and peanuts.
  • Put some butter on the skillet and roast the bun on both sides, while pressing it down.
  • Now just coat the filling that is oozing out, with more sev!

You can view the video for assembling the Dabeli on my Facebook page.

All packed and ready
All packed and ready


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Kachhi Dabeli - Popular Indian Street Food
Kachhi Dabeli – Popular Indian Street Food


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Mushroom Matar Masala / Mushroom and Green Peas Curry

Indian food is synonymous with “curry” in the western world. Rightly so, we love our curries and we can never be overwhelmed with the abundance of spices in any Indian kitchen. Mushroom Matar Masala is a¬†semi-dry curry, where some lovely mushrooms and green peas are lathered in the right amount of spices.

My previous mushroom recipe, Goan Mushroom Xacuti recipe, had a bunch of spices completely different from the ones I have used in this recipe. The green peas, albeit frozen, give a dash of freshness to the curry. And I have added some fresh fenugreek leaves, another ingredient I have grown too fond of lately.

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Mushroom Matar Masala
Mushroom Matar Masala

Mushrooms are high in protein and unbelievably low in calories. Fenugreek has a stream of health benefits as well. This curry does not require any dairy additives. All in all, this is a low-calorie, vegan recipe packed with ample nutritive value, and highly suitable for diabetics and weight-watchers.

The mushroom matar masala, along with some hot chapati (Indian flatbread), was our Sunday lunch, which got gobbled down in a jiffy, in contrast to the usual lazy Sunday lunches. And food was ready before time, so I would not credit the hunger pangs. The award goes to…… Oh Modesty where are thou!! ūüėČ

Mushroom Matar Masala
Mushroom Matar Masala

What to prepare before you get cooking

  • I used button mushrooms, and these were really tiny. So I just quartered them. Clean and cut the mushrooms to get bite-size pieces as per the size of mushrooms available.
  • For the spices, one of them is crushed coriander. If you have powder, go ahead and use it. But freshly crushed coriander seeds weave a certain flavour magic.
  • Fenugreek leaves are optional. Either use dried ones aka kasuri methi¬†or replace with coriander leaves. But try to add it, as it bumps up the taste as well as the nutrition.
Wipe mushrooms with a wet towel instead of running under water to prevent them from going soggy. Click To Tweet



  • 2 cups of chopped mushrooms
  • 1 cup of green peas
  • 1 large onion, finely diced
  • 3-4 garlic cloves, crushed
  • 1 tsp crushed ginger
  • 1 large or 2 medium sized tomatoes, finely diced
  • 2 tsp crushed coriander seeds
  • 1 tsp turmeric powder
  • 2 tsp red chili powder (or to taste)
  • 1 tsp garam masala
  • salt, to taste
  • 1-2 tbsp oil for cooking
  • 2 tsp cumin seeds
  • 2 slit green chili
  • 3/4 cup chopped fresh fenugreek leaves OR 1 tbsp kasuri methi
  • 2 tsp lemon juice
  • coriander leaves for garnish (optional)
Mushroom Matar Masala
Mushroom Matar Masala


  • Heat oil in a pan and add the cumin seeds.
  • Once the cumin crackles, add the garlic and saute until fragrant.
  • Add in the onion, ginger and green chilli. Add a bit of salt and mix well. Cover and let the onion cook till soft.
  • Add the tomatoes and mash them with the spatula. Add tiny bit salt, to hasten the cooking.
  • Cook covered, whilst checking intermittently, till the oil starts releasing from the sides.
  • Then add the spices; turmeric, crushed coriander, red chili powder and the garam masala. Mix well.
  • Add in the green peas and splash of water. Cover and cook. If using fresh peas, give it 10 minutes. For frozen peas, 5 minutes is adequate.
  • Add the mushrooms next and coat well in the masala. You might need to add a little more water.
  • Stir in the fenugreek leaves at this point and saute for a while.
  • Cover and cook until everything comes together. It will take about 5-7 minutes, as mushrooms and peas cook quite quickly.
  • Lastly, stir in the lemon juice. Adjust salt to your preference.
  • Since I used fresh fenugreek, I left out the coriander for garnish. It is a personal choice to use coriander leaves in this recipe and you may go ahead if you fancy.
  • Serve hot with chapati or any Indian flatbread.



  • Replace mushrooms with parboiled potato.
  • Replace green peas with boiled or canned chickpeas.

Want to try more simple Indian vegan preparations? Check out Bhindi ki Sabzi / Okra Stir-Fry

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Chicken Malai Kebab / Creamy Grilled Chicken

Kebab is one of the most well-known meat dishes that the Middle-East has given to the world. But India has its own set of kebabs and Chicken Malai Kebab ranks quite high in popularity.

A kebab consists of pieces of marinated meat, on a skewer, that is grilled or barbecued. The Indian array of kebabs feature different spice and herb combos. Then they are grilled in a tandoor or on open fire on coal embers giving it the classic smoky flavour that is to die for. This is one of the best street treats you can find in India.

Malai means cream and as the name goes, Chicken malai kebab consist of succulent pieces of boneless chicken, marinated in a creamy base with a hint of spices. Once grilled, these are dripping with mouth-watering goodness. These kebabs are mild in their spice level. You can always increase the green chilli or pepper for more heat.



Which meat to use:

Quite often I hear discussion about what pieces of chicken should be used for grilling. Although the current health trend favours leaner cuts of meat, the extra fat on the thigh meat is in fact essential during grilling. As chicken can go dry pretty quick once on the heat, I do not prefer using chicken breast meat for this recipe. The last thing I would want is dehydrated chicken that tastes drab. Thus not only should you go for the thigh meat but also preserve the tags of fat that come with it; this is where the real magic lies in getting those soft, succulent pieces of meat.

Marination allows the chicken to get married with all the flavours you are coating it in. If in a hurry, 2 hours is fine but I would always suggest to plan ahead and give 8-10 hours marination time. This even tenderises the meat and the end result is always a notch higher.

Quick tip: To make matters simple, use a zipper bag and dump all the marinade ingredients and mix in the bag itself. Throw in the chicken pieces, remove the air and zip it up. Now just massage the marinade into the chicken.

That’s no mess, no fuss and 1 less container to wash!

Skewers: Bamboo skewers or satay sticks are easily available anywhere. To prevent them from burning, always soak them in water for at least 30 minutes. Or you can go ahead and use metal skewers.

Now let’s dive into this recipe.

Makes 5 skewers


  • 500 gm chicken thigh fillets
  • Oil for basting as required
  • For the marinade
  1.  1/4 cup Cream cheese
  2. 2 tbsp thick yogurt
  3. 2 tsp ginger paste
  4. 2 tsp garlic paste
  5. 1 and 1/2 tsp crushed green chilli (this is as per taste)
  6. Pinch of grated nutmeg
  7. Pinch of green cardamom powder
  8. 2 tsp salt
  9. 1-2 tsp white pepper (black pepper is good too!)


  • Cut rectangular pieces of chicken approximately 1 inch by 2 inch.
  • Put all the ingredients of the marinade in a zipper bag or bowl and mix well such that there are no lumps.
  • Add the chicken pieces, and rub the mix well. Leave this to marinate in the refrigerator for 8-10 hours, overnight is ideal.
  • When ready to grill, skewer the strips lengthwise folding twice shaped like a S, such that each piece gets pricked thrice. (Imagine S to $)¬†Most skewers should accommodate 3-4 pieces.
  • Grill the skewers in whichever method you choose. (See note below.) Use oil for basting.
  • Grill until chicken is cooked through, and there are beautiful char marks on the edges.
  • Indication that the chicken is cooked is, the juices run clear and there are no pink bits in the centre of the meat.


Chicken Malai Kebab

Methods to grill the kebab

  1. If you are lucky, you would get access to a tandoor and the burning coal to get the authentic smoky kebab flavor and aroma.
  2. Fire up the barbie! That’s how Aussies refer to the barbecue ūüôā
  3. Oven: Preheat to 180¬†¬į C and then cook for 15¬†minutes, turning halfway in between. After that, grill or broil for 10 minutes.
  4. And if you are like me, with none of the above resources, it is worthwhile to invest in a grill pan. I use a cast-iron grill pan for grilling kebabs in my very own home kitchen. A non-stick grill pan is another option.
  5. Just a regular pan or skillet.

How to serve

  1. As a starter – These kebabs are so flavourful, they make for an impressive starter. Just couple it up with some mint and coriander chutney and pickled onion rings.
  2. In a salad – If you love your veggies and salads make up most of your meals, 2 skewers of these kebabs can be an excellent source of protein.
  3. In a wrap – Take any flat bread, and layer with your choice of dressings and greens. You can even use lettuce wraps for a low-carb option.
  4. Chicken malai kebabs are loved by kids as they are mild and creamy.


Try a vegetarian spin on this with Paneer (Indian cottage cheese) or parboiled baby potatoes.


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Chicken Malai Kebab
Chicken Malai Kebab


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Fancy another version of chicken kebab that is spicier? Click here for my Chicken Tikka recipe


Diwali Special FREE E-book

There is something special for Diwali on Smita’s Food Charm!

I have compiled 5 popular Indian desserts that are ready in a jiffy in your own microwave. For those of you who did not get enough time to prepare sweets for Diwali, I have got you covered.

This e-book is a must-have not just for Diwali, but whenever you have last-minute guests. At least you need not worry about the sweet dish.

Here is my Diwali gift for you. I am giving away this e-book absolutely free.

Click here to access your copy of this e-book ‘5 Microwave Desserts – Diwali Special’.¬†

You will receive a mail with the link and the password.

Now, it is your turn to spread the sweetness. So share this page with friends and family so everyone can have a very HAPPY DIWALI !!

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Microwave Dessert - Diwali Special Free E-book
Microwave Dessert – Diwali Special Free E-book





Saakhar Bhaat

‘Saakhar Bhaat’ literally means Sugar Rice! As you can guess, it is a sweet dish made with rice as its main ingredient. It is a traditional Maharashtrian dessert that is prepared on festive occasions.

Saakhar Bhaat
Saakhar Bhaat

This year on Dassehra, I chose to make Saakhar Bhaat and got this hand-down recipe from Mum. Dassehra is a Hindu festival that marks the victory of Sri Rama over Ravana and also Goddess Durga over the demon Mahishasura. It is considered one of the auspicious days to buy new things or start a new venture. As for me, my venture was in the kitchen, so went ahead for a recipe that I had never attempted before.

Even though it is rice, I would like to stress that it is a dessert. It is quite rich with ghee and sugar, so be mindful while you gorge on this decadent dessert. Without further ado, lets dive into the recipe.


  • 1 cup rice (I prefer Basmati rice)
  • 2 cups plain water
  • 1.5 cup sugar
  • 2 tbsp + 1 tsp ghee
  • 3-4 cloves
  • Small piece cinnamon
  • 1/4 cup raisins
  • 10-12 almonds
  • Few strands of saffron
  • 3 green cardamom pods
  • Pinch of salt
  • Orange food colour – optional


Saffron strands infused in warm water
Saffron strands infused in warm water
  • Wash and soak the rice for 15 minutes. Drain and keep aside.
  • Blanch almonds : Soak the almonds in hot¬†water (covered) for 10-15 minutes. The skin will soften and will easily come off. Sliver the almonds and halve some for garnish.
  • Take 2 tbsp hot water and let the saffron strands infuse in it. That way we can get maximum flavour and colour from the beautiful saffron.
  • Open the cardamom pods and crush the seeds to a powder.


  • In a pan, add 2 tbsp of ghee and once heated through, add the cloves and cinnamon.
  • Next, fry the rice in the ghee for couple of minutes. (I¬†‚ô• this aroma!)


  • Add water and a pinch of salt. Mix through. Cover and cook on low flame till the rice is cooked and all the water is absorbed.


  • Once the rice grains have softened, add the sugar, raisins, slivered almonds, cardamom, saffron and food colour if using. Mix well.


  • You will notice, after adding sugar, it releases moisture. Cook covered¬†on low till the dampness¬†is completely absorbed. This takes around 10 minutes, depending on the quantity.
After adding sugar
After adding sugar
  • Lastly, garnish with the 1 tsp of ghee and halved almonds.


  • Saakhar Bhaat tastes best when devoured hot!






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Saakhar Bhaat
Saakhar Bhaat

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Mushroom Xacuti/ Goan Mushroom Curry

Till about a couple years ago, I did not fancy mushrooms; but then the affair started and now I can proudly say, “I’m in love.” Mushrooms are loaded with protein and Vitamin D with minimal calories. So for a health buff like me, it is one helluva ingredient.

I usually stir-fry them with some butter and garlic or just add to noodles or Mexican chili to bump up the nutrition. But this time, I decided to hero this little c(h)ap! And what better way than some spicy Indian curry, in fact, even closer to home with this traditional Goan preparation, Xacuti. (pronounced as Shaa-go-tee.)

Mushroom Xacuti
Mushroom Xacuti

I have used white button mushrooms here, but you can go ahead and use whichever edible (obviously!) mushrooms you have on hand. And when I say spicy, that’s what it is – A blast of various spices, each imparting its own unique flavour and aroma. So let’s get started..


  • 250 gm, button mushrooms, diced to bite-size pieces
  • 1 small onion,¬†diced
  • 2 small tomato,¬†diced
  • 2-3 tsp oil
  • 1-2 bay leaf
  • pinch of ground turmeric
  • salt, to taste
  • coriander, for garnishing
  • juice of lemon, as required

To be ground together

  • 2 tsp coriander seeds
  • 1 tbsp cumin seeds
  • 3-4 black peppercorns
  • 5-6 cloves
  • 2-3 small pieces of cinnamon
  • 1 star anise
  • 2 tsp mustard seeds
  • 2 green cardamom
  • 1 black cardamom
  • 1 mace
  • 4 dry red chilli
  • 1 small onion, roughly sliced
  • 5-6 cloves of garlic
  • 1 small piece ginger
  • 2 tbsp tamarind pulp
  • 1/3 cup dry or wet shredded coconut
The best part of mushrooms is, absorbing whatever flavours u throw it into! Click To Tweet


  • In a pan, add the spices to be ground together and dry roast it together. Once fragrant, transfer to a blender. (See note below)
  • Roast the onion till slightly browned. Likewise for the coconut. Slightly roast the garlic.
  • Blend all these along with other ingredients to be ground together, with some water, to a paste.
  • In a kadhai~, add the oil. Once heated, add the bay leaf.
Mushroom Xacuti
Mushroom Xacuti
  • Then saute the onion till slightly pink.
  • Next add the tomato and cook till mushy. Add a pinch of ground turmeric and salt.
  • Now add the ground paste and mix together till oil starts separating from the sides.
  • Throw in the chopped mushrooms and coat well with the masala. Add 1 cup of water and check the salt.
  • Cover and let simmer for 10 minutes.
  • Add more water if needed to adjust the consistency.
  • Once off the heat, add the lemon juice and garnish with coriander.
  • Enjoy this sizzling xacuti with bread, chapati*, bhakri* or steamed rice.

Note : For dry roasting spices, pan should always be on medium heat. Add the spices in small batches, never over-crowding the pan. Keep stirring, you must not leave it unattended at any time. Roast for not more than 1 minute. IF it goes black, it implies that the spices have burnt and will have to be discarded (sigh!) Otherwise the recipe will turn bitter.

~round, thick-bottomed, wide-mouthed vessel that is generally used in Indian cooking

*Indian flat-breads made with wheat/rice/millet flour


  • Replace mushrooms with chicken or red meat. This recipe is originally for Chicken Xacuti but vegetarian version uses mushroom.


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Mushroom Xacuti
Mushroom Xacuti


Bhindi ki Sabzi / Okra Stir-Fry

Bhindi (Okra) is a popular ingredient in Indian cuisine, which is prepared in hundreds of ways. Probably each state in India has a different style of cooking bhindi. Sometimes as a dry preparation just stir-fried or in a yogurt based gravy or an onion-tomato gravy. It can also be marinated in some spices and semolina and pan-fried or just added in sambar or fish curry.

Bhindi ki Sabzi
Bhindi ki Sabzi with Phulkas

Okra is my husband’s favourite veggie. In early courtship period, when I was all set to impress him, bhindi was what I planned to cook. Little did I know that even though it tastes so good, preparing it can be a messy and frustrating ordeal. The insides of an okra contain a slimy, gooey substance which leaves its presence on your hands, on the knife, chopping board, just about everywhere. Everyone who has cooked okra has definitely been there.

Are you wondering how to enjoy okra sans the muck? It’s your lucky day for I have outlined tips right from buying good bhindi to preparing as well as cooking without the sticky goo coming in your way!

Bhindi ki Sabzi
Bhindi ki Sabzi


  • Did you know okra is called Ladies’ finger? There is a pretty good logic behind this. An okra should be slender and delicate like a lady’s finger. Such okras cook well and taste better. Hence select the slender, delicate ones (don’t go around comparing them with your fingers though!! ūüėÄ )
  • The pointed end should be flexible and bend easily. If it is tough, that okra won’t cook well. (Just bend slightly to check, not necessarily break it.)
  • As with any other produce, the surface should be free of dark spots, blemishes or bruises.
Okra is called Lady's finger because it should be slender & delicate like a Lady's finger! Click To Tweet



  • Okra stays in the vegetable compartment of the refrigerator for 4-5 days. Just wrap in a plastic bag.
  • When you wish to cook, wash in cold water and pat dry. Drying the okra well is a very important step.
  • Cut off the pointed end and the remaining stalk.
  • Okra can be cut in rounds or lengthwise. While cutting rounds, I prefer using a sharp paring¬†knife in a palm-grip just so that I don’t need the chopping board!
  • Wash the knife and board immediately as once the slimy substance dries, it is tougher to clean off.

There are many fancy styles to cook bhindi. But my favourite is this simple stir-fry with hot phulkas (thin whole wheat rotis.) So lets get started..

Bhindi ki Sabzi
Bhindi ki Sabzi



  • 250 gm okra (bhindi)
  • 1 small onion, chopped fine
  • 1 tsp mustard seeds
  • 3-4 curry leaves
  • A pinch of asafoetida (found in Indian grocery; can be left out)
  • 2 green chili, slit in half
  • 2 tbsp dried mango powder (amchoor)
  • Pinch of ground turmeric
  • Salt to taste
  • 1 tbsp cooking oil


  • In a wok, heat oil. Add the mustard seeds and let them crackle. Then add the asafoetida and curry leaves and cook for a couple of minutes
  • Add the onion and saute well. Fry the onion till it is golden. Meanwhile. add the green chili
  • Once the onion is golden, it is time for okra. Mix it well with the onion and keep saut√©ing.

Now comes the tricky part! 

Okra will start releasing gooey threads which seem to increase as you go on stirring. Read on to know how to tackle this menace!

  1. No water – Come what may, DO NOT ADD WATER!!
  2. Not adding salt yet – Salt causes release of moisture and that’s the last thing we wish for
  3. Sour / tangy agent – Sour agents counter the stringiness of the okra. Once the threads reduce, the okra can fry well. Examples are lemon/lime juice, tomato, yogurt, tamarind, kokum, amchoor. In this recipe, I am using amchoor (dry mango powder)
  • Keep stir-frying the okra. I am assuming you have added the sour agent, amchoor, in this case. Add the turmeric as well.
  • Once okra seems to be cooked well, season with salt.

Serve this bhindi ki sabzi with some hot Indian flat bread. We prefer the thin phulkas made of whole wheat flour as it goes perfectly with this modest okra stir-fry.

Do you prepare okra? Do you like it? Do you have a favourite preparation? Also, if you would like to read more okra recipes do let me know in the comments below.

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Bhindi ki Sabzi / Okra Stir-Fry
Bhindi ki Sabzi / Okra Stir-Fry

Kothu Roti: Stir-fried, Left-over Roti

Quite routinely, we end up having left-over roti(Indian flat-bread). And every so often they end up in the bin. (Who likes stale rotis?) But if we are able to turn them into a delicious, protein-packed meal, I am sure you will find reasons to leave some extra roti!

Kothu Roti
Kothu Roti

Kothu Roti’¬†is a very popular street food in South India, Sri Lanka and Malaysia; obviously each has its own style but the basic concept remains same. It is also referred to as ‘Kothu Parotta’.¬†It is made on a broad, flat skillet, while stir-frying veggies, egg or meat along with the chopped up roti in an assortment of spices. ¬†In the comfort of my kitchen, I use a regular wok to make this. This recipe tastes best when it goes from the skillet into the mouth.

Kothu Roti
Kothu Roti

I came across this yummy dish in an Indian-Malaysian cafe in Melbourne and instantly fell in love with it. It is so customisable that you can whip it up with whatever ingredients you have on hand. There are no hard and fast rules. I usually like to incorporate eggs, so it amps up the protein in the meal. But it can very well be made vegan. In addition, if you have any grilled/shredded chicken lying around in the fridge, this is a good place to use it.

I generally like to have this as a big breakfast or brunch when I have left-over roti from previous day’s dinner. But again, Kotthu Roti tastes awesome for any meal of the day, as long as it is freshly made and served hot.

I would even say this is a very ‘bachelor friendly‘ recipe. You can use frozen parathas that are easily available. Just roast, chop and continue with this recipe. (Psst..¬†You can be a winner even if you do not possess the skill to actually prepare a roti/paratha!)

Not skilled to make rotis? Use store-bought frozen parathas in this Kotthu Roti recipe. Click To Tweet
Kotthu Roti
Kotthu Roti
Kothu Roti


Serves 2


  • 2-3 large rotis or paratha
  • 3 large eggs
  • 1 onion, chopped fine or lengthwise
  • 1 large tomato, finely chopped
  • 1 capsicum, chopped fine or lengthwise (great if you can use different colours!)
  • 6-7 curry leaves
  • 1 tsp mustard seeds
  • 2 tsp curry powder OR garam masala
  • Pinch of ground turmeric
  • Red chilli powder, to taste
  • Salt and pepper, to taste
  • 2 tbsp oil for cooking
  • Coriander for garnish
  • Lemon juice while serving.


  • Chop the veggies and tear the roti into small pieces. The size of roti is completely upto you.
  • In a wok, heat some oil. Add the mustard seeds and wait for them to pop. Then add the curry leaves¬†and allow them to sizzle.
  • Next add the onion and fry till golden.
  • Add the capsicum and other vegetables of choice. Fry till crisp.


Kotthu Roti
Kotthu Roti
  • Finely chop the tomato and add to the wok. Cook till it turns slightly mushy. Add little salt so the tomato can cook faster, followed by the other spices. You can adjust the spiciness of the dish depending on your taste buds.
  • Now push the above mixture to one side of the wok, or just make a well in between and add the eggs. I just broke the eggs directly into the wok, however, whisking them outside and then adding gives a better result.
  • Scramble the eggs and season with salt and pepper.


Getting the eggs scrambled
Getting the eggs scrambled
  • Lastly, add the bits of roti/paratha and saute till everything is well incorporated.
  • Garnish with coriander, lemon juice and dig in while it’s hot!


  • Optional vegetables: Carrots, celery, cabbage, broccoli, mushrooms
  • You may add shredded chicken, grilled meat of choice, minced meat, chopped sausages. (Just vary the cooking time accordingly.)
  • Try with pita or toasted bread and share your results. (Though I have always made with left-over home-made rotis or frozen paratha.)




Low-Calorie Butter Chicken / Murgh Makhani

If there was a poll, “Which recipe¬†do you associate with India?”, (to non-Indians, of course) the top answer would¬†surely be Butter Chicken! Without doubt, it is the most popular chicken recipe from India.

Also called Murgh (chicken) Makhani (butter), it has smokey pieces of succulent chicken lathered in a rich, aromatic gravy. The gravy is mild and not-so-spicy and that’s why it is much enjoyed by people all over the world.

As the name goes, there is butter, lots of it! And some heavy cream to add the richness to the gravy. Hence it may crease your dietitian’s forehead. But you love it nevertheless, except¬†the calories that come uninvited. But hey! You have reached the right place as today I am sharing with you my low-calorie, low-fat version.

Can you guess the secret ingredient for this no-guilt indulgence.

Butter Chicken
Butter Chicken

I make chicken tikkas first. Tikkas are nothing but marinated chicken pieces that are grilled to give them an alluring, smokey flavor and look. Next, is the super silky gravy in which the tikkas are rolled in. The last and the best thing left to do roll up your sleeves and lose yourself in the world of Murgh Makhani!!

This tasty gravy dish is usually served with roti or naan or even goes well with a bowl of steaming hot Basmati rice. Hopefully by now I have got your taste-buds charged up, so lets get cooking!

Butter Chicken with Naan and tikka
Butter Chicken with Naan and tikka
Butter Chicken with Tikka
Butter Chicken with Tikka


Serves 2 really hungry persons


  • 500 gram diced boneless chicken
  • 1 onion finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 1/2 ” piece of ginger, finely chopped
  • Whole spices – 2 cloves, small piece cinnamon, 2 green cardamom pods, all slightly crushed together
  • 1/2 cup tomato paste
  • A pinch of ground turmeric
  • 2 tbsp Kashmiri chilli powder (adjust as per taste)
  • 1 tbsp coriander powder
  • 1 tbsp dried fenugreek leaves (Kasuri methi) – found at your local Indian grocer
  • 1/3 cup thick yogurt (I prefer the light Greek yoghurt)
  • 1/4 cup light cooking cream (can be omited)
  • 2 tsp butter
  • 2 tsp cooking oil + Oil for grilling tikkas, if required
  • Salt to taste
  • Coriander for garnish

For the marinade

  • 3-4 tbsp thick yogurt
  • 1 tsp each of ginger and garlic paste
  • Salt to taste
  • 1 tsp ground turmeric
  • 2 tsp Kashmiri chilli powder
  • Juice of half a lemon
  • 1 tsp coriander powder
  • 1-2 tsp sumac* (see note below)


  • Prepare the marinade: Whisk the yogurt until smooth and add the ingredients under marinade. Coat the chicken pieces in the marinade. Best is, if you can leave it overnight to soak up all the flavours. Also, the lemon juice and yogurt tenderise the meat. If not, 4 hours is good enough or even 2 hours could do the trick.

NOTE: Sumac is a Middle-Eastern spice that has a dark red colour and a mild tangy taste. I use it for its colour in these tikkas. Always better using a spice than food colour, isn’t it? It can be left out if you cannot get your hands on it.

  • Grilling the chicken: Skewer the pieces and grill it either in the oven or BBQ. I just used a cast iron pan.
Chicken Tikka
Chicken Tikka
  • In another pan, take the butter and oil. The oil prevents the butter from burning. Saute the onion, ginger and garlic until fragrant.
  • Add the whole spices and add the tomato paste soon thereafter. Keep stirring throughout to prevent it from sticking or burning.
  • While continuously mixing, add the turmeric, chilli powder, coriander powder, and kasuri methi. Keep stirring till oil separates from the sides. If it is getting dry, splash some water.
  • Blend together the yogurt and cream and add slowly. All the while keep mixing to prevent the yogurt from splitting. You may completely omit the cream as the yogurt does the trick here. (Yes! U guessed it!)
  • Adjust the seasonings and then add the tikkas. Smear the gravy all over the pieces. Add some water if the gravy is very thick. (Take care not to add too much though.)
  • Lastly, garnish with the lovely coriander and a dash of the cream.


  • Make it vegetarian by replacing chicken with Paneer – Indian cottage cheese.

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Low Calorie Butter Chicken
Low Calorie Butter Chicken

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Keema Mutter/ Mince with Green Peas

Keema Mutter is one of the many delicacies that the Persians bought to India. Though this may not be like the one you would find in the Irani cafes of Mumbai, it is nevertheless full of delicious flavours. I have added coconut and slightly varied it to suit my Goan palate. Try my version of this aromatic Keema Mutter and I bet you will be licking your fingers!


I generally make a big batch as it freezes well. You may want to reduce the quantity. Also I have 4 recipes to use those leftovers, which are lovely starters or a meal by itself.

I have used turkey mince here. But go ahead and use meat of your choice (cooking times will vary). And if you are a vegetarian, you may use tofu instead. (Do not come to kill me if that flops though)

This recipe can easily feed 5-6 persons.


  • Turkey mince –¬†500 gram
  • Onions – 2 medium sized, finely chopped
  • Green peas – 1/2 cup
  • Whole spices – 2 black peppercorns, 1 small stick cinnamon, 2 green cardamom, 1 bay leaf, 3-4 cloves
  • To be ground to a paste – a handful of coriander leaves and mint leaves, 1/2 onion, 1/4 cup grated coconut, 5-6 garlic cloves, small piece ginger, 2 black peppercorns, 2 cloves, 1 star anise
  • Tomato – 1, diced
  • Oil – 1 tbsp for roasting the spices and 1-2 tbsp for cooking
  • Chopped coriander and onion for garnish
  • Turmeric powder –¬†1 tsp
  • Red chilli powder (I use Kashmiri chilli powder) –¬†1-2 tsp
  • Garam masala – 1-2 tsp
  • Salt to taste
  • Juice of half a lemon
  • Optional – Boiled potato cubes


  • Heat the 1 tbsp oil¬†a pan, and add the ingredients to be ground together, except for the herbs and ginger. (Start with the onion and then the spices so that the spices do not burn.) Roast these on low heat till the aroma of the spices fill your kitchen. (I sneeze, do you?) Take care not to burn it.IMG_20160717_195804
  • Once it cools, grind it along with the herbs, ginger and little water to a paste.
  • Now heat the remaining oil and spices. Add the chopped onion and saute well. Add salt and sweat the onions.
  • Then add the tomato and keep stirring till it gets mushed-up
  • Next add the ground paste and again saute well.
  • Stir in¬†the turmeric, chilli and garam masala.
  • Add the mince and combine.
  • You may add a little water if necessary. The mince will leave water so take care not to add too much liquid.
  • Cover and cook. Add the green peas as well. If using frozen, add them once the mince is half cooked.
  • Let it cook covered for 10-12 minutes or until meat¬†changes to a whitish colour. (At this point, you may add the boiled potatoes.)
  • Check the seasonings and add the fresh lemon juice.¬†Stir well.
  • Garnish with chopped coriander and onion. Serve this hot keema mutter with¬†pao¬†(bun) or bread of your choice
Keema Mutter

As promised, there will be leftovers! And these are my favourite recipes to tackle them

  1. Keema¬†patties (Recipe coming soon…)
  2. Keema paratha¬†(Recipe coming soon…)
  3. Keema dumplings¬†(Recipe coming soon…)
  4. Keema puffs

I hope you try this recipe my way. If you do, I would love to hear how it turned out to be. Follow me for more yummy recipes and share on social.

Thank you!

P.S. Cooking times are for chicken or turkey mince. If you are using red meat, try a pressure cooker to shorten cooking time.