Aloo tikki are crispy and savory patties made ... Place the patties in the oil in batches and fry, undisturbed, for 4-5 ...

Prepare aloo tikki patties by boiling and mashing the potatoes, then mix with chopped green chilies, onions, freshly chopped ...

In a mixing bowl, add the ginger garlic paste, finely chopped green chilies, turmeric powder, red chili powder, cumin powder, ...

Cut potatoes and eggplant into small-medium size wedges. 2. Fry the potatoes and aubergine, keep aside. 3. Heat oil and add the cumin and fry until it crackles, then add the onions and sauté ...

In a bowl marinate the par boiled potatoes with turmeric, salt, chilli powder and some oil. Flash fry them. Keep aside. 2. In another bowl marinate the paneer cubes with turmeric, salt, chilli powder ...

Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent ...

Saag aloo is made with saag (a variety of greens ... Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for a minute, then add the onion and continue to fry ...

Pakoras or fritters are a huge part of tea-time snacks for Indians. The crispy pakoras go best with piping hot tea. Here are different types of pakoras ...