A simple poha mixture known as poha chivda is a savoury namkeen snack created by stir-frying thin poha with a curry leaf tempering. The key to giving the namkeen snack fragrant qualities is the quick tempering.

What distinguishes thick poha from thin poha?

Poha is a completely flattened form of rice that comes in two different types of variants.
The two types of poha are thin and thick, respectively. In several recipes for snacks or namkeen, such as combination or chivda, thin poha is always utilised.
To prepare Maharashtrian poha, aloo poha, and many other recipes, thick poha is typically utilised.
Poha works well as a binding alternative to rice and bread crumbs in a variety of potato-based cutlet recipes.

About Chivda
A traditional treat frequently consumed around Diwali is chivda. These delicacies, sometimes referred to by other names like farsan and namkeen, can be made in a variety of inventive ways for every festival.
However, most chivda recipes call for a crisp base made of dry rice flakes (poha) or puffed rice, lentils, sev, potato sticks, and makhana (foxnuts), which is then cooked and mixed with a variety of nuts, dried fruits, and flavorful spices.

How is poha chivda or poha namkeen prepared?

The easiest and fastest snack that can be prepared and kept for several days is this poha mixture, which takes just 10 to 5 minutes to prepare. The thin poha is first roasted till it becomes crispy for the chivda dish, and then a separate tempering is made by adding oil, spices, peanuts, roasted chana dal, and curry leaves, followed by the addition and blending of the roasted poha. As opposed to deep-frying the chivda, this method results in a dish that is both delicious and simple. These snacks are well-liked by children and young people and are suitable for packing as kids' lunches at school. These home-made snacks are significantly superior to store-bought ones.

Variations to this recipe

Sesame seeds, cashews, sliced almonds, and various other ingredients are added to make it healthier in different regions using different methods.
Another approach involves deep-frying thick poha before tempering. Making poha namkeen with roasted poha is the best choice because deep frying uses a lot of oil and keeps the dish light.

Poha Chivda Recipe

INGREDIENTS

1 cup thin poha/ thin flattened rice
1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds/jeera
2 dried red chillies
5 fresh curry leaves
3 slit green chillies
1 teaspoon peanuts/groundnuts
1 teaspoon roasted chana dal
1 teaspoon thinly sliced coconut
Salt to taste
¼ teaspoon red chili powder
½ tsp turmeric powder

INSTRUCTIONS

Roasting the poha

The thin poha should be placed into a heated pan.
Lightly dry roast the poha.
Don't let it turn brown.
Just roast it for two minutes over a low flame until it becomes crispy.

Tempering for the chivda

Put the pan on flame, and add oil.
Add the cumin and mustard seeds and watch them pop up.
Crackle the curry leaves before adding them.
Slit the green chilies and add the dried red chilies.
The peanuts are then added and nicely roasted.
Add the roasted chana dal and the pieces of thinly cut coconut and roast for a short while.
Mix well after adding dry spices like salt, red chilli powder, and turmeric powder.
Mix well after adding it to the roasted poha.
Put the heat off.
Give it time to cool.
Use an airtight container for storage.
Relish as a fast evening snack.

Notes
To make the snack light and non-greasy, use less oil.
Can be kept sealed for a minimum of 10 to 15 days.
To add more tastes, you can also add other ingredients like sesame seeds, chopped almonds, and cashew nuts to the tempering.

Poha Namkeen Varieties Online

If you are looking for ready-made Indori Poha Chivda Namkeen and its other varieties, then visit the website www.indore.online. Here you will find delicious Poha Chivda namkeens that are made with fresh ingredients and are preservatives-free.

Poha Mix Sev which is a delicious mixture made by combining roasted poha, sev and other ingredients used in tempering. You can simply order this tastiest namkeen- Indori poha mix sev by clicking on the link- Buy JainM Foods Poha Mix Sev, 200g.

Diet Mix Chivda is a delicacy prepared by mixing thin roasted poha, and other ingredients, mainly peanuts, cashew nuts, roasted chana dal, and curry leaf tempering. You can simply order this Chivda namkeen- Indori Diet Mix Chivda by clicking on the link- Buy JainM Foods Diet Mix Chivda, 200g.

Indore Onilne offers a large collection of varieties of namkeens, some of which are Jiravan sev, Ujjaini sev, Ratlami Sev, Cornflakes mixture and Barik sev. So instead of searching “namkeen shop near me”, start searching for namkeens online, land on the Indore Online website, and order snacks online from the comfort of your home.

Khakhra is a Gujarati food that is crisp, extremely crisp, prepared with healthy ingredients, and cooked by dry roasting, making it both healthy and delicious. A masala khakhra is a khakhra that has been spice-flavored. Even if you are watching your weight, you can cheerfully enjoy these crisps. If you are not traveling to Gujarat very often, you can still enjoy this Gujrati delicacy by trying it at home.

Let's discuss the ingredients of the Khakhra recipe:

Flour: Whole wheat flour is used to make the khakhras. Besan, which is added in very little amounts, gives the khakhras a very wonderful flavour.

Spices: To flavour the khakhras, dried fenugreek leaves, red chilli flakes, and carom seeds (ajwain) were used. The right amount of salt is very important for khakhras. 1/2 tsp salt is just the right amount for 1 cup of whole wheat flour.

Oil and milk: When preparing the dough for khakhra, as little as 2 tsp of oil should be added. Knead the dough with milk. The recipe does not call for the addition of water, to give it long shelf life. The khakhras are roasted without oil.

Tips for making the ideal khakhra:
Roll it as thinly as you can.
Cook for 3-5 minutes on a low burner (each khakhra).
While cooking the khakhra, press it.

Recipe to make Masala Khakhra

12 to 15 masala khakhras can be made from this recipe..

1. Combine 1 cup of whole wheat flour (aata), 2 tsp of gram flour (besan), 12 tsp of carom seeds (ajwain), 2 tsp of dried fenugreek leaves (kasuri methi), 1/4 tsp of red chilli flakes, 1/8 tsp of turmeric powder (haldi), 1/2 tsp of salt, or salt to taste, and 2 tsp oil.
2. Thoroughly combine everything.
3. Gradually add milk.
4. Prepare a soft dough similar to chapati dough.
5. Cover the dough and let it rest for 15 minutes.
6. Give the dough one knead after 15 minutes.
7. Separate the dough into pieces.
8. Form a ball out of the portion. Add some flour and coat. By applying pressure with your fingertips, flatten the dough ball.
9. Next, roll into a khakhra keeping it incredibly thin. Incorporate flour as needed.
10. Heat a skillet to a medium temperature. Onto it, place the khakhra. Cook it on a low flame. Allow the bubbles to form.
11. Flip it over and cook the other side as well. The khakhra should be pressed using muslin fabric.
12. Flip it once again, and cook it until golden brown spots start to appear. Each khakhra needs to be cooked for at least 3 minutes and 5 minutes if it is larger.
13. Allow it to completely cool down. In a container that is airtight, pack them. Bon appetit!

Interesting recipes to try out with Masala Khakhra

The Khakhra Chaat

Who doesn't enjoy the wistful flavour of Northern Indian street chaat? The majority of these chaat recipes feature curd, a variety of intriguing spices, tamarind chutney, a green chutney consisting of coriander, green chilies, and fresh mangoes as the topping. Due to the fact that khakhra already has a flavour profile that fits the chaat category, making a chat from it is even more intriguing. Simply break up some khakhras into medium-sized pieces and top it with finely chopped tomatoes, onions, the two chutneys, curd, and coriander leaves before adding some sev as a garnish!

Chivda

Rotis leftovers are used to make the traditional Indian breakfast dish chivda. This dish is prepared similarly to poha but with bits of roti. Simply include chunks of khakhra in the recipe to get this crunchier and more delicious variation! Crack some mustard seeds, chana dal, and peanuts in a heated pan with some oil. They should just be lightly cooked until everything is brown and fragrant. Add salt and your preferred spices to this along with the crushed khakhra.

Coleslaw and Khakhra

There aren't many better combinations than this khakhra coleslaw combination if you want to satisfy your demands for a continental breakfast with a desi twist! Start by shredding some vegetables, such as cabbage, carrots, and celery, to make homemade coleslaw. Combine it with some apple cider vinegar, mayonnaise, and Dijon mustard. Use this coleslaw mixture to garnish your khakhras. Your quick breakfast is ready!

Summing it up

If you want to try out the amazing snacks recipes share above, but need instant khakhras instead of making them from scratch and also looking for the same home-like flavour, you can simply order it online from www.indore.online or just click on the link Masala Khakhra - Indore (200gm pack) : Available only for self-pickup – Indore.Online and place your order. Khakhras from Indore Online are fresh, authentic, preservatives-free, crunchy and delicious. You can also order instant packs of other delicious snacks like ratlami sev, instant indori poha, instant bedmi puri mix, and many more. To add the unique indori flavour to these snacks, don’t forget to order pure indori jeeravan masala also. And your snacking will be sorted forever.

A very well-known morning breakfast- Bedmi Poori is typically consumed in Delhi and some regions of Uttar Pradesh. It is quite filling and served with Jeera Hing Aloo Sabzi. These hot puffed pooris are an all-rounder Indian bread that go well with practically any curry or dal, whether it is for a festival, special occasion, or weekend supper.

About The Recipe
Most Indians consume poori, which is served with various regional dishes. There are other poori varieties, including Aloo Poori, Palak Poori, Dahi Methi Poori, Plain Poori, and many more, but Bedmi Poori is unquestionably the best.
All other recipes call for flour, but Bedmi poori also contains urad dal, setting it apart and making it special. In addition, some individuals load the poori with moong dal rather than urad dal.

Whole wheat flour, urad dal, ginger, green chilies, oil, salt, fennel powder, coriander powder, red chilli powder, dry mango powder, and hing are the ingredients you'll need. Green chillies and red chilli powder give it a spicy flavour, but dry mango powder gives it a tangy twist. The distinct flavour and aroma of fennel powder instantly give pooris additional flavour.
Even moong dal may be substituted for urad dal.

Suggestions for Serving

● Hot Hing Jeera Aloo Ki Sabzi is typically served with it. You may also serve it with Paneer Ki Sabzi or any other curry.
● Even Bombay Potatoes, Paneer Pasanda, or any other Curry or Dal go well with this poori.
● People also enjoy having it in the morning with just a pickle and a cup of tea.
● Additionally, it can be served with any Raita of your choice.

Process
This can be made in two different ways.

The dal and masalas can be crushed and kneaded with the flour, or the stuffing can be prepared and sandwiched between the dough.

You may also cook them using the double-frying method to obtain even more crunch. Simply shape the pooris as directed in the recipe. Once the oil is hot, immediately fry the pooris from both sides until they are halfway done. Keep them on a plate. When it's time to serve, heat the oil until it is sizzling. Pooris should be fried in heated oil and cooked until puffy and golden. Drain on a plate.
When you have guests around, this approach works really well. The pooris can be partially fried in advance and then quickly fried again when ready to serve.

Health benefits of urad dal

For the nutrition it provides, Urad dal is typically used to make Bedmi Poori. Due to its high iron content, urad dal is an energy provider.

Additionally, it enhances digestion. Additionally, it has a good amount of protein. Even heart health is improved by urad dal. Ayurveda advises that Urad Dal is quite beneficial for pregnant ladies. Other health benefits include anti-aging effects, so feel free to enjoy recipes that use it.

Easy to follow Bedmi Poori recipe

1. Wash the urad dal and soak it for 6 to 8 hours in adequate water.
2. Completely drain the water. To form a coarse paste, mix the dal with the ginger and green chillies. Add little water, if necessary
3. Fill a bowl with whole wheat flour.
4. The dal paste, 1/4 cup oil, salt, fennel, coriander, red pepper, dry mango, and hing are now added to the flour. Nicely mix everything.
5. Add a small amount of water and knead a firm dough. For ten to fifteen minutes, cover and set the dough aside.
6. Use the dough to form little balls.
7. Use a little oil to roll the balls into a 3–4-inch circle.
8. Heat oil in a pan. Deep fry the pooris in heated oil till golden brown on all sides.
9. Place the pooris on a dish after placing a kitchen towel.
10. To use the double-frying method, simply cook the pooris halfway.
11. Continue to fry until browned and puffed in extremely hot oil one more time.

Note

Just like poori dough, this dough should be tightly rolled out.
The pooris fluff up properly thanks to the double frying procedure.
Maida and suji help pooris stay crispy for a longer period of time.
Cook over a medium heat until the poori becomes crisp on the inside.
Poori becomes soggy if the stuffing contains too much moisture.

Conclusion
The Indian lunch, breakfast, or brunch, Bedmi Poori never fails to satisfy the soul of a food enthusiast. If you want to try making this delicacy, we have an easy and quick way for you. You can easily make these pooris with very less effort just by using readymade Bedmi Poori Atta available with Indore Online. Just visit the website www.indore.online, search for Bedmi Poori Atta and place your order. You can also place your order just by clicking on the link Agrawal 420 - Bedma puri Atta (500gm) – Indore.Online. You should definitely check out authentic Indore famous food available with Indore Online such as Suji Rusk, Barik Sev, Ujjaini Sev, Ratlami Sev Namkeen, Navratan Mix Namkeen, Dal Moth, and several others to not miss such delicacies.

India is a treasure trove of special spice combinations that may be used in any recipe to increase the food's nutritional and flavour value. One of the spice powder mixtures we (Indians) use to make a special cold drink called "Thandai" that is typically prepared during holidays like Holi and Maha Shivratri is known as Thandai Powder.

At Indore Online, we take delight in offering a variety of such spice mixtures or "Masalas".
You can also find masalas for other Indian masala drinks such as Chai Masala, Masala Milk, and Masala ButterMilk at Indore Online website.

 

What ingredients make Thandai powder?

In essence, it consists of a mix of nuts such as cashews, pistachios, almonds, melon seeds, and peppercorns for a hint of spice. Fennel seeds and rose petals enhance the scent. It has a wonderful colour thanks to saffron threads. These ingredients are combined with a few others to create a coarse powder that is subsequently utilised in numerous recipes.

The precise blend of nuts and spices in this Thandai Powder makes it suitable for use in a wide range of sweets and beverages, including cheesecakes, phirnis, and even the Thandai smoothie, the recipe of which is shared below for you to try your hands on.

Thandai Smoothie Recipe

Almonds that have been soaked, white poppy seeds, black peppercorns, cardamom, fennel seeds, and melon seeds are used to make this beverage. Melon seeds may be unfamiliar to you. Some Indians consume melon seeds in a similar way to how many Americans use sunflower seeds. Since melon seeds are small, it can be challenging to separate the kernels from them, but you can do it with tweezers.
Enjoy making this on Holi, a hot day, or whenever you choose!

INGREDIENTS
4 cups of your choice of milk
15 peeled and soaked almonds,
1/4 cup coconut sugar
2 teaspoons of melon seeds (get rid of the shell)
2 tablespoons white poppy seeds
5 peppercorns of black
3 pods of cardamom (eject the seeds from the pod)
1/4 teaspoon fennel seeds
1/4 teaspoon rosewater
Crushed pistachios to garnish
Thandai Powder

INSTRUCTIONS

1. Almonds, cantaloupe, and poppy seed kernels should all be soaked overnight.
2. Peel the almond skins and drain the nuts and seeds.
3. In a coffee or spice grinder, ground the peppercorns, cardamom, and fennel seeds. Set aside for the time being.
4. Blend 1 cup of almond milk, the peeled almonds, poppy seeds, cantaloupe kernels, coconut sugar, rosewater, and spices until very smooth in a blender.
5. Blend well after adding the remaining almond milk.
6. You can skip the above steps and just add instant Thandai Powder to milk and blend.
7. Crushed pistachios should be added as a garnish after straining the mixture through two layers of cheesecloth.

Note
Wash and dry cantaloupe seeds to use as melon seeds. After a day or two, use tweezers or your fingers to crack open the seeds, then use the kernels in this thandai recipe. You can either buy them already shelled or omit this step if you don't want to.

What therefore accounts for Thandai's enormous popularity? One benefit is that during the sweltering heat, it's like taking a sip of "amrit" or nectar. Thandai is sweet and effective in quenching thirst. After drinking Thandai, we get a sense of relief from heat because of the name's phonetic connotations. Thandai is a unique coolant since it contains rose water, fennel, and watermelon seeds. The beverage's health advantages go far beyond its cooling effects, though.

Here are five incredible advantages of drinking Thandai in the summer:

Prevents Constipation
Poppy seeds, which are present in minute amounts in thandai, aid in preventing constipation and relieving gastrointestinal distress. In addition to being nutrient-dense, these seeds are also good providers of protein, fibre, calcium, fat, and minerals.

Treats bloating
Fennel seeds, commonly known as saunf, have a cooling effect on the body and can also relieve flatulence. Additionally, fennel has anti-inflammatory qualities that can greatly enhance digestion.

Enhances Digestion
Rose petals and fennel seeds help the body's digestion while also cooling it down. As mercury may reach amazing highs in the subcontinent throughout the summer, these two factors are crucial.

Improves Energy Level
People in India frequently feel exhausted and depleted by the summer sun. Thandai is enhanced with watermelon and pumpkin seeds to serve as a natural energizer. Additionally, the beverage frequently includes energising nuts like almonds and pistachios, which can encourage the feeling of fullness.

Increases Immunity
During the summer, adding spices to the beverage, such as peppercorn and cloves, is essential for boosting immunity.

In addition to these benefits, saffron in Thandai possesses anti-depressant and antioxidant qualities that promote general health and wellbeing. So to indulge in this tasty concoction, start making this amazing drink immediately. And if you don’t want to put so much effort, just visit the website www.indore.online and place your order for instant Thandai Powder or just click on the link- Buy Mewashri Thandai Mix Powder Online (100 gm pack - Price Rs. 60) – Indore.Online, and get your instant Thandai Mix now! Also, this refreshing drink is incomplete without pairing it with some famous Indore food such as Ratlami Sev, Ujjaini Sev, Poha Mix Sev, Double Laung Sev and many more. So, just land on the website www.indore.online and shop unlimited to satisfy your never-ending cravings.

The essence of Indian cuisine is masala, which is utilized in a variety of forms and recipes. Each region's masala mixes are unique. Indian chefs are renowned for developing the masala by modifying a traditional masala recipe by adding their own secret ingredients. Masala is a blend of dried herbs and spices that is made in accordance with old-fashioned techniques and frequently used with a certain kind of food. Any spice mixture can be referred to by the general term masala. A masala may have two or three spices or it may have a dozen or more. Numerous ingredients, including the local dish's ingredients, influence the masala's flavour. Rare spice blends can occasionally only be found in a certain area, town, restaurant, or even home. The essence of Indian cuisines and meals is the masala. The distinct tastes in Indian cuisine are the result of a well-balanced masala.

How to make Masala?

No one spice predominates in a well-made masala or spice blend. The spices in masala are thoughtfully combined to enhance one another. The spice mixture can be prepared dry or as a paste by combining it with wet ingredients. It can be made up of ground spices or whole spices that have been roasted, ground, and prepared in advance so they are readily available while cooking.
You can make masala by following a traditional formula or by combining different spices according to their flavour profiles. Feel free to adjust the spice blend and amounts as you gain a better understanding of the flavour characteristics of the various spices. There are countless combinations and options.

Is Masala Healthy For You?

The greatest way to take use of the restorative properties of Indian cuisine's spices is to use them undoubtedly. Each spice has distinct flavours and advantages of its own. The health advantages of the spice also work well together when paired with the flavours.

For instance, roasted ajwain and cumin are used to make a masala that is given to new mothers in India. This protects the breastfed baby from experiencing gas. Similar to this, we would drink tea with black pepper, ginger, and basil when we have a cold or cough to ease the throat. The health advantages of masala are greatly increased and amplified when combined with the appropriate complementing spices.

Tips to store masala

Spice blends and masalas should be kept out of the kitchen's light and heat. The fridge is by far the greatest option, but it's impractical and there's never enough room. Make sure your masalas are kept in airtight containers. The best are made of glass, although metal ones can also work well. To keep moisture out and volatile tastes and oils in, always make sure the seal is tight.

Common Pushp masala varieties to use in Indian cooking

In India, a few of the most popular masalas are:

● Chat Masala is used to season fast meals and snacks. Procure Pushp Chat Masala from Indore Online Chat Masala - Pushp Brand - 50g – Indore.Online
● Garam Masala is a finishing spice that is added to cooked cuisine.
● Used in South Indian cooking to flavour lentils, vegetables, and soups is sambar masala. Buy Pushp Sambar Masala from Indore Online Sambhar Masala - Pushp Brand - 50gm pack – Indore.Online
● Paneer Masala to give that desired flavour to Matar Paneer. Get pure and fresh Pushp Paneer Masala from Indore Online Paneer Masala - Pushp Brand - 50gm pack – Indore.Online
● Chana Masala to complete the taste of Chole or chana gravy. Buy Pushp Chana Masala from Indore Online Chana Masala (chhole masala) - Pushp Brand - 50gm pack – Indore.Online
● Biryani Masala to get the fragrant taste of authentic biryani. Procure Pushp Shahi Biryani Masala from Indore Online Shahi Biryani Masala - Pushp Brand 50g – Indore.Online.
● Jeeravan Masala to enhance the taste of indore foods. Order Jeeravan Masala from Indore Online. Indore famous Jeeravan Masala (100gm pack - Price Rs. 45) | Indore.Online


Where to procure home-like masalas?

The majority of spice mixtures are available pre-blended for purchase, but they never have the same flavours as a mixture made at home by roasting and grinding the spices. It ought to be your first choice if you can accomplish it. People being so busy in their lives, it isn't always doable, therefore it's helpful to buy readymade masalas.

You may procure Indian spices from Pushp Masala brand easily available with Indore Online, if you decide to purchase them readymade. They are free of preservatives and taste just like fresh home-made masalas. You can also order snacks online from www.indore.online like ratlami sev, indore sev namkeen, navratna namkeen, and many more. Also don’t lose on the amazing instant mix range available with Indore Online like Instant Indori Poha Mix, Instant Khaman Mix, Instant Upma Mix, and other such mouth watering recipes.

Indians have a heritage of making achar, or pickles, and most families have a family recipe for making various kinds of pickles. A spice mixture known as Achar Masala is added to vegetables or other ingredients to create Indian-style pickles. You can use this spice blend to make pickles, as well as to give curries and snacks a tangy, somewhat bitter, and spicy flavour akin to pickles.

Making achar masala at home is the finest option. Homemade masala is created from premium ingredients without the use of any artificial colouring or preservatives. However, you can also find fresh and pure achar masala without any preservatives at Indore Online.

Achar Masala Recipe

Masala from this recipe yields about 1 cup. The recipe is simple to use if you want to increase or decrease the quantity.

INGREDIENTS

In Indian grocery stores, you may find all the ingredients for this dish. Check the location that is closest to you.

● Dry Red Chillies: Use Kashmiri red chilies if you can since they give this masala a beautiful colour without making it too hot.
● Whole spices are required, including cumin seeds, nigella seeds (kalonji), fennel seeds, mustard seeds, and fenugreek seeds (methi).
● Salt, turmeric powder, asafoetida (hing), and dried mango powder (amchoor) are the other important ingredients.

INSTRUCTIONS

1. 16 to 18 Kashmiri dry red chilies (stalks removed) should be added to a pan along with 2 tablespoons of coriander seeds (dhaniya), 2 teaspoons of nigella seeds (kalonji), 6 tablespoons of fennel seeds (saunf), 4 tablespoons of mustard seeds (sarson), 1 teaspoon of fenugreek seeds (methi dana), and 6 tablespoons of cumin seeds (jeera). Dry roast on medium flame(8-10 minutes). Continue stirring while roasting.

2. Turn off the heat and let the ingredients in the pan cool down properly.

3. Add the roasted ingredients, 4 tablespoons of salt, 1 teaspoon of turmeric powder, 1 teaspoon of asafetida (hing), and 4 teaspoons of dried mango powder (amchoor) to a grinder or food processor.

4. Make a slightly coarse powder by grinding. Store it for up to two months, by keeping it at room temperature in an airtight container. Use as necessary.

Additional Tips

● The type of dry red chilies used to make the masala determines its colour. One should always use the finest Kashmiri dry red chilies since they give the food a beautiful, vibrant colour.
● To bring out the flavours, lightly roast the spices. They will burn if you roast them over a high flame, and the flavour of the spice blend will not be good.
● This masala gets bitter by using fenugreek and nigella seeds. So limit their quantity as much as possible.
● For the greatest flavours, grind the masala to a coarse powder that is not overly smooth.
● This recipe is simple to double, triple, or reduce to half.

Those who grew up eating "Ghar ka achar" are aware of how differently it impacts. No matter how good packaged pickles are, nothing compares to the delight of handmade pickles. Pickles are still made at home, but much more easily. They purchase readymade achar masala instead of making their own, and then combine it with the other ingredients and oil. In this manner, homemade pickles can still be enjoyed without requiring a lot of time and work. Making the achar in large quantities and using it all year round is undoubtedly beneficial. You may also learn how to utilise achar masala for many different things in addition to pickles.

1. Pickles made with Achar Masala: Spicy mango pickles and mixed pickles are two of the most well-liked pickles. These pickles are flavorful, tangy, and spicy. Indians enjoy making these pickles at home with fresh fruits that have been combined with real oil and spices. To make these two pickles at home, achar masala is mainly utilised.

Mango Pickle: This hot and spicy pickle can liven up any bland dinner. This is the typical pickle that every Indian household uses. Regardless of the season, it is a condiment that is served with meals and snacks. Mango slices, achar masala, and oil are the primary ingredients needed to prepare this pickle.

Mixed Pickle: Another type of pickle that Indians adore is mixed pickle. This pickle also contains components including carrot, lime, green chilli, gumberry, and others in addition to mango. These ingredients combine to provide an enjoyable blend of various textures and flavours. To make this mixed pickle at home, you will also need achar masala and oil.

2. Achar masala and other things: Making pickles at home is not the only use of achar masala. It actually serves a variety of different purposes. This spice mixture can be used in a variety of Indian meals and recipes. It can be used to prepare chutneys and curries or eaten on its own with naan or paratha. Some of the popular uses of achar masala are listed below.

Achar Sabzi: Sabzis can also use achar masala as an ingredient. Indians enjoy spicy food. Aloo ki sabzi or bhindi ki sabzi may pair extremely well with this hot masala.

Flavoured Rice: Rice is a common cuisine in India and is used as the major ingredient in many dishes. Foods like biryani and pulao burst with strong, spicy flavours. The delectable rice meals can be given a little extra fire by adding a pinch of achar masala.

Chutneys: We Indians love to add our desi flavour to everything we eat like chutneys and spreads. The best chutneys and spreads are those created using regional, natural ingredients. To make homemade chutneys and spreads spicy and hot, add achar masala.

Masala Stuffing: We enjoy roasted and stuffed recipes, whether they are vegetables, naan, or chilies. You may load plain parathas with achar masala and other spices to give them some flavour and make them delectable. You can eat these masala Rotis in this manner even without the sabzi.

To sum it up

Make sure you are using high-quality ingredients if you have decided to make achar, or pickle, by yourself. The pickle will taste better and last longer if the ingredients are of high quality. Achar masala of the highest quality is also available online at Indore Online. Just visit the website www.indore.online, type achar masala in the search bar, place your order, and there you go, you can make home-like pickles anytime with this readymade masala. You can also look for other famous indore food like Khakhra, Indori Namkeen, and Barik Sev. At Indore online, various readymade mixes like gulab jamun mix, instant upma mix, instant poha mix, bedmi puri mix and many other varieties are also available to make it convenient for you to enjoy these foods with less effort.
So, order your favourite mix now!

"Masala Milk" is beloved among Indians! It is a milk recipe that has some spices and nuts added to it. More than that, it has several health advantages in addition to its ethereal flavour, scent, and taste. In several regions of India, masala milk is consumed during festivals. In fact, because it is so healthful, some people drink it every day.

After masala chai, it is the next popular traditional Indian beverage. Saffron and numerous dry fruits are used to make this. As it is packed with vitamins and minerals that the body desperately needs, it is typically highly beneficial for children.

Here are several benefits of consuming Masala Milk

● Almonds, which are high in protein, fibre, good fats, vitamin E, magnesium, and other nutrients, are included in masala milk. Almonds in Masala Milk help lower blood pressure, blood sugar, and cholesterol levels.
● Another component of this beverage is crushed cashews. Selenium, iron, magnesium, zinc, phosphorus, copper, and vitamins B6, K, and E are all present in cashews. They also have natural antioxidants.
● The beneficial spice cardamom which is added to Masala Milk, is used in numerous homemade medicines. Constipation, an absence of appetite, heartburn, bloating, acidity, and even nausea can all be treated with it.
● Even saffron is a medicinal component. Iron, manganese, magnesium, zinc, selenium, calcium, potassium, and copper are all present in it. Antidepressant, antibacterial, antioxidant, and anticonvulsant are additional benefits of saffron.
● We are all aware of ginger's medicinal properties. It reduces inflammation. It includes a chemical called gingerol. Ginger can be used to cure cold, sore throat, muscle ache, and nausea.
● Even clove has anti-flatulent, antiseptic, and anti-inflammatory properties. The milk is also flavoured and scented with clove.
● Iron, potassium, manganese, vitamins K and C, fibre, and other nutrients can all be found in black pepper. Additionally, it has antimicrobial components that guard against infections. It has an anti-inflammatory nature as well.
● Last but not least, milk is the primary component of masala milk. Your bones and teeth need calcium, which is abundant in milk. It also provides protein for building muscle. Additionally, milk contains potassium, which supports good blood pressure.

Masala Milk is a delicious, nutritious beverage that tastes delicious whether it is served hot or cold. Kids adore its scrumptious, nutritious taste. Preparing at home is extremely simple. In order to result in a tasty combination, the recipe calls for boiling a mixture of milk, aromatic spices, and nuts. When presented to guests and friends at get-togethers and parties, masala milk makes a rich beverage.
Here is a recipe for delicious and healthy masala milk that you can try and savour:

Masala Milk Recipe

INGREDIENTS

2 tsp cashews / kaju
2 tsp almonds / badam
2 tsp pistachios / pista (shells removed)
½ tsp green cardamom powder
½ tsp nutmeg / jaiphal powder
¼ tsp saffron strands / kesar
2 tsp sugar (as required)
2 glass milk

INSTRUCTIONS

1. Grind almonds, pistachios, and cashews into a fine powder. Put aside.
2. Check to see that the nuts are not wet if you are producing a large batch. Take out the masala milk powder and store it in a jar or airtight container. Use as needed after storing in the refrigerator.
3. Pour 2 glasses of milk into a saucepan.
4. When the milk starts to boil, add a half-tsp each of cardamom and nutmeg powder.
5. Add 3 to 4 tablespoons of masala milk powder (almonds, pistachios, cashews crushed)
6. Later, add a few saffron threads.
7. Add 2 teaspoons of sugar. Adjust the sugar according to your preference. (If you are preparing for diabetes, skip the sugar)
8. Let it boil for 4 to 5 minutes. To prevent burning from the bottom, stir often.
9. Enjoy the thick masala milk either warm or cold.

Additional Tips

● You can also use turmeric powder in place of saffron because it's healthier.
● For added flavour, incorporate fennel seeds, pumpkin seeds, and black pepper.
● Along with dry fruits, you can also crush nutmeg, cardamom, and saffron.
● If the masala powder has to be stored for a long time, then dry roast each dry fruit over a low flame for 5 minutes. Blend the dried fruits into a fine powder once they have cooled.
● You can skip adding sugar if you have diabetes.

While serving, this delicious energy drink can be accompanied by famous Indian snacks like ratlami sev namkeen, barik sev, and other types of namkeens. This drink is also enjoyed with healthy Indian breakfasts like Indori Poha, Bedmi Puri, Upma, Parathas, and more. Now, if you are wondering who will put that much effort into making this beverage, you can simply order it from www.indore.online. And isn’t it great to know that you can also get authentic Indian snacks like ratlami sev namkeen, barik sev, navratan namkeen, and instant breakfast mixes like Instant Indori Poha, Bedmi Puri Mix, Instant Khaman Mix and many more from the same website without searching for it anywhere else? And you can rest assured of the quality, flavour, and freshness of the products when buying from Indore Online at best rates in the market.

One of the simplest Indian cooking recipes you can discover online is the Khaman Dhokla Recipe. In this blog, we'll show you how to make delicious Khaman Dhokla at home using a few really simple techniques, but first, you should understand what Dhokla is.

Dhokla

A soft, spongey, savoury dish from India's west coast is called dhokla. This is an all-time favourite Gujarati snack. Serve this delectable snack, which is prepared with gram flour and takes just a few minutes to prepare, as an appetiser, a teatime treat, or a quick but filling dinner.
You might need a few tries to perfectly cook as per the recipe because some of the components are unusual, but we promise the effort will be worthwhile.

Khaman

Khaman is created using modern-day ground chana dal or gram flour (besan), which has been soaked in water to create a soft, thick paste with a consistency similar to the cake batter. This can then be baked to a texture that resembles spongy bread.

Gram flour, rava, lemon juice, and curd are a few of the major ingredients needed to make khaman. The snack will be baked in a microwave oven, a steamer, or a stove. Curry leaves, hing, and chilies are used in the final tadka.

Difference between Khaman and Dhokla

➢ A batter produced from soaked rice and chana dal is used to make dhokla. They are then reduced to a batter and let to ferment all night.
➢ Made from gram flour, khaman (besan), it is a quick method that does not require soaking, grinding or fermentation.
They're both steam-cooked.
➢ Dhokla's colour might be a tiny bit light. However, what is currently available on the market is a bright yellow to look at, perhaps to make it more alluring.
➢ Khaman has a softer, more sponge-like texture and a richer tasting flavour. You can easily differentiate between the two!

People all around the country enjoy the vastly different snack foods known as Khaman and Dhokla. We expect you to enjoy them much more now that you are aware of the differences between the two.

 

Instant Khaman Mix Dhokla Recipe 

INGREDIENTS

1 cup Besan (gram) flour
2 tbsp Rava/Sooji
1 tbsp Sugar
1 tsp Lemon juice
½ cup Curd
2 tsp Eno fruit salt
1 cup Water
1/2 tsp Turmeric
½ tsp Hing
1 tsp Salt
1 tbsp Oil
1 sprig Curry leaves
1 tsp Mustard
2 Green chillies

INSTRUCTIONS

1. Combine all of the ingredients—gram flour, semolina, curd, turmeric, salt, sugar, lime juice, oil, hing, and water—apart from the Eno fruit salt.
2. For 1-2 minutes, whisk the mixture to ensure there are no lumps.
3. Do a consistency check. It shouldn't be overly thin or watery. Give this a 10-minute rest.
4. Oil a cake pan with 1 tsp. You can use a steel bowl. The entire pan should be greased.
5. After 10 minutes, mix the batter while adding 1 teaspoon Eno and 1 teaspoon water. The batter will double in size and get foamy and lightweight.
6. If you are using Instant Khaman Mix, you can skip the above steps and directly make the batter.
7. The batter should be transferred right away to the greased steel bowl, which should then be put in a steamer and cooked for 20 minutes over a medium flame. To get soft and fluffy dhokla, just after adding Eno, it's critical to commence cooking as soon as possible.
8. Check if it is steamed by inserting a knife or toothpick. The toothpick ought to come out completely clean. If not, you might need to steam for another couple of minutes. 5 minutes of cooling will make it easier to remove from the pan.
9. The next step in the recipe is to run a knife around the khaman dhokla's edges. The bowl should then be turned upside down by placing a plate on top of it.
10. On the stovetop, heat oil in a tadka pan over a high flame. Add the mustard seeds after that and let them start to sizzle. Green chilies and curry leaves are now added. After about 30 seconds, stop frying them and turn off the heat.
11. Add 1 tbsp. Sugar and water, Mix well.
12. Dhokla should be cut into small pieces. After the dhokla is topped with the tempering, the dhokla will soak up all the water.
13. Before serving, let the dish cool down and garnish with fresh coriander.

Some tips for delicious Dhokla

● The batter needs to be consistent. It shouldn't be overly thin or watery.
● Compared to baking soda, eno fruit salt produces the best outcomes.
● Citric acid can be used in place of lemon juice since it increases the fluffiness of khaman dhokla.
● For a minute, mix the batter well as it is being prepared. This aids in the proper mixing of the turmeric into the batter and prevents red or orange areas in the dhokla.
● To add Eno to the mix, activate it with a small amount of water. It makes sure all of the powder is well dissolved in the batter and aids in immediate activation.
● After adding Eno fruit salt to the batter, avoid over-stirring.
● To achieve good results, start the steaming as soon as the Eno has been added to the batter.
● The timer function is not there when using a pressure cooker in venting mode. Utilize an outside timer.
● When needed, you can prepare this Khaman dhokla. It only needs to be microwaved for a little time to be hot and ready to serve.

To produce soft, fluffy, light dhoklas, use the Instant Khaman Mix from Indore Online. A delicious snack that your family would adore. Serve alongside coconut or green chutney. Indore Online is dedicated to bringing the tingling taste of Gujarat to your dining table. Rip, cook & munch!!

Explore the taste of our other quality products with your eyes closed. Check out other delicacies like Indori Jeeravan Masala, Moong Papad, Masala Papad, and more at none other than Indore Online by visiting www.indore.online. Also if you are craving Indori Namkeen, instead of searching for “indori namkeen near me”, just go to www.indore.online, place a quick order and enjoy it in the comfort of your home. You can even buy poha online from this website by searching for Instant Indori Poha Mix if you want to have a quick breakfast without much effort.

Why make your own chaat masala?

A combination of spices that will liven up any dish! Cumin seeds, dry mango powder, salt, and other ingredients make up the sour spice powder known as chaat masala. All Indian chaat recipes call for chaat masala. In addition, it can be added to drinks, salads, raitas, gravies, and other dishes.


Let's discuss the ingredients of the homemade chaat masala recipe.

Chaat masala can be made using a variety of recipes. But we chose this one since it required the fewest and most fundamental materials of all. Cumin seeds, dried mango powder, salt, and peppercorns are all that is required for chaat masala. A balance of flavours is very important in this recipe.


How can homemade chaat masala be used?
It is unquestionably necessary for chaat dishes like aloo chaat, palak patta chaat, and others.

1) To give guacamole or salsas a distinctive flavour, add chaat masala.
2) For an exotic flavour, add it to a straightforward side salad with your preferred greens and vegetables.
3) To add a unique flavour, sprinkle it on top of roasted potatoes or popcorn.
4) Add it to soups and stews as a garnish.
5) Include it in meat and vegetable marinades before grilling or roasting.
6) For a hot side dish, prepare a chaat salad by combining tomatoes, cucumbers, radishes, onions, and chaat masala.

Chaat Masala Recipe: Instructions

1. In a heated pan, one-fourth cup of cumin seeds should be dry roasted for 1-2 minutes, or until fragrant, on a low to medium flame.
2. Remove them onto a platter after roasting. In order for them to cool down, give them 5 to 10 minutes.
3. Fill a grinder jar with cumin seeds. Add 2 tbsp of peppercorns. powderize by grinding.
4. Sift the aforementioned mixture. Asafetida, 2 tbsp black salt, 1 tbsp salt, and 1/4 cup dry mango powder should also be added. Mix the ingredients thoroughly.

The flavour and aroma of chaat masala

It primarily uses souring spices like amchoor powder (dry mango powder) and black salt, so it is classified as having a sour taste. The flavour of this adaptable spice blend has numerous levels, though. Any food to which chaat masala is added gains a tangy, spicy zing from its powerful, robust flavour.


Chaat Masala's Health Benefits

It Improves Digestion - Mango powder, ginger powder, and coriander powder all contain potent antioxidants that help fight acidity, gas, and constipation.

Detoxifying Properties - Vitamins A, C, D, B6, and iron are abundant in the potent mixture of many spices. All are helpful for detoxifying the body, managing anaemia, and treating diseases of the nervous system.

Control High Blood Pressure - Coriander seeds, which are a component of chaat masala, are known to reduce high blood pressure and guard against heart attacks and strokes.


Which dishes and spices complement chaat masala the best?

Chaat Masala should not be used frequently because it is a condiment and has a potent flavour. If you need to give your recipe or even drink some tang, use it lightly.

The best foods to go good with chaat masala include fruits, fried foods, beans, pumpkin, eggplant, peas, potatoes, lentils, legumes, and curries.

The best spices to match with each other include asafoetida, cumin, chilli, coriander, dried chilies, fennel seeds, and mustard seeds.


Good Substitute for Chaat Masala

Chaat masala has a very unique flavour and application, making it challenging to reproduce.
The ideal pairings, because the predominant flavour is sour, are:

Aamchur powder
Lemon juice or black salt
Third alternative: Instead of chaat masala, you can use a mixture of cumin powder, amchur powder, chilli powder, and salt.


Tip to Keep Chaat Masala Fresh

If not stored properly, Chaat masala, like most spices, tends to lose its freshness.
Keep it in a glass container that can be tightly closed, or if it's in a packet, close the package's opening firmly with a clip.


Where to buy powdered Chaat Masala?

As already mentioned, Chaat Masala is a widely used and popular Indian spice. If there isn't a specific Indian area in the supermarket, it might not be easy to find. This spice is available from any grocery store in India. Make sure it comes from a reputable source wherever you decide to buy it. The majority of chaat masalas have a powdered texture and range in colour from light beige to darker colours of beige. Make sure the powder is lump-free and smooth. Check the production date because blends in older packages typically have less fragrance. Make sure the jars or packets are securely closed.

You can also order it online from www.indore.online. At Indore Online, you can be assured of authentic and fresh Chaat Masala from the maker- Pushp Masale. Also check out the Indore Online website for other authentic Indian masalas like Chai Masala, Doodh Masala, Butter Milk masala, Chana Masala, Achar Masala by Pushp Masale, and many more.

Even though it is recommended that we eat three meals a day, we find that we still feel hungry two to three hours after each meal. While there isn't much of a gap between breakfast and lunch, you can chew on little snacks during that time, but we need something substantial with our chai or coffee to stave off hunger until evening.

With our preferred cup of beverage, one can serve a variety of appetisers. Serve options to your friends and family so they can enjoy that one cup of tea, such as rusk toasts, sev namkeen, biscuits, and other dry snacks. When visitors come home, you can also serve them these tea snack combinations. Everyone in the family likes these, and they are simple to make. The cookies and dry snacks can be prepared ahead of time and kept fresh for days by keeping them in an airtight container.

Here, we offer you four mouthwatering and satiating pairings for your tea during your tea break.

Rusk Toast

A rusk is a twice-baked loaf of bread or a firm, dry biscuit. Babies use it occasionally as a teether. The cake is frequently referred to as cake rusk in countries where rusk is made from cake rather than bread. The name also applies to a food additive made from wheat in the UK.

Preparing Rusk Toast

1. 400 F/204 C for the oven
2. Combine yeast with sugar when it has dissolved in 1/2 cup of warm water. Leave to froth in a draught-free area.
3. When foamy, combine the flour, salt, oil, and yeast. Add the lukewarm water and knead to form a soft dough. Cover the bowl with cling film or a damp cloth and allow the dough to rise until doubled in size.
4. When it rises, punch and knead it once more before letting it stand.
5. After the second rise, shape the dough into a greased baking pan, filling it no more than halfway, and let it rise for half an hour.
6. Brush with milk and bake for 30 to 40 minutes in a preheated oven.
7. Take the loaf of bread from the tin once it has cooled and remove it from the oven.
8. The bread must be completely at room temperature; in fact, a day's old bread is preferable.
9. Cut into slices that are 1/4 inch thick and bake in a 300F–150C pre-heated oven until crisp and golden.

You can ditch putting in so much time and order Pista Rusk Toast from www.indore.online to satiate your cravings with zero effort.

Barik Sev

Crispy and crunchy, Barik Sev / Nylon Sev are eaten as snacks and are also a component of many other dishes, including Dahi Puri, Aloo Chat, and Aloo Toast.

Instructions to make Barik Sev
● Take a bowl, combine all the ingredients, and add just enough water to knead the dough.
● Fill the dough into the sev maker using the plate with the smallest holes.
● Heat some oil in a pan.
● Compress the dough with the sev maker handle so that the sev emerges from tiny holes and is dropped into the heated oil.
● It should be fried until it turns a golden yellow colour on both sides, then removed. With the leftover dough, repeat the process.

Suji Rusk

They are healthier because they don't contain maida in addition to eggs. Semolina or Suji, a coarsely ground grain renowned for its excellent flavour and wonderful texture, is the primary ingredient in Suji Rusk.

Suji is very slowly digested, thus it keeps you satisfied for a longer time, deters overeating, and as a result, aids in weight loss.
You should definitely put making this simple suji rusk recipe on your to-do list.

Making a bread loaf with suji rather than maida is the first step. To produce the crispy suji rusk, toast the slices of bread. The important step right now is to combine the rava or suji with water and let it sit for a while. The dough becomes elastic, gooey, and sticky after this phase, just like maida dough.

You'll notice that it's challenging to form the dough when you first add water to the suji. Granules of rava are not at all cohesive. It will have the appearance of damp sand.

However, after resting, the texture dramatically alters. When the suji has had a chance to absorb the water, it becomes sticky and is simple to turn into bread dough. Once the dough is ready, the rusk making process is similar to that of Rusk Toast.

Poha

One of the most well-liked morning foods in India is poha accompanied by tea. You may create a dish that is tasty, simple to cook, and good for your body by adding some vegetables, some lemon juice, and some sugar. Poha can be consumed as a quick snack or as a nutritious breakfast because it is a good source of fibre, iron, and potassium.

This recipe is ideal for people who want to keep a healthy lifestyle while also striving to lose weight. For the best results, use Hasty Tasty Poha from Indore Online.

Poha Recipe

1. 2 cups of flattened rice should be soaked in water for 5 minutes
2. Add salt and turmeric after draining all the water.
3. On a medium flame, warm the oil in a pan, then add the mustard seeds once the oil is hot.
4. For approximately a minute, add the peanuts and sauté. After that, add curry leaves, green chiles, and sliced onions.
5. Add green peas and any other desired vegetables after cooking for 2 minutes.
6. The rinsed poha is next added, and everything is properly combined by tossing. If it seems dry, sprinkle some water on it.
7. After 2 more minutes of cooking, serve with a squeeze of lemon juice.


People are pressed for time in this fast-paced society. Maintaining a balanced diet with a busy lifestyle and keeping up with daily activities are becoming increasingly difficult. It can be challenging to prepare a dinner after arriving home from work and to clean up the large kitchen mess for just one meal. Even though cooking food is nothing new, using ready-to-eat items can help you cut down on last-minute supermarket runs. At Indore Online, there are most fresh & tasty ready-to-eat snacks readily available. Just land on the website www.indore.online and order your favourite tea-time snacks like- Rusk Toast, Barik Sev, Suji Rusk & Instant Hasty Tasty Poha Mix and you are good to go!

When you visit India, one of the things that will make your trip perfect is our wide variety of delectable snacks. We can't emphasize enough how amazing these snacks are, which is why we founded this company in the first place. We wanted to educate the general public so that more people can enjoy the pleasure of this cuisine.

We have everything in our land, from sweet to savoury and everything in between! Here's all that you need to know about Indian namkeen snacks for you to explore:

Namkeen Chiwda

Chiwda is a sweet and spicy dish made of flattened rice, peanuts, almonds, raisins, roasted daliya, and seasoned with red chili powder or green chillies. It is one of the healthiest and simplest snacks to make. There is no frying, and instead of white Poha, red Poha can be used to make it even healthier.

How to Make Chiwda Crunchier?

● Allow at least 2 hours for the poha to dry in the sun.
● Microwave the poha for 30 to 45 seconds if you are short of time.
● If you microwave the poha flakes for any longer, they will curl up.
● In addition, roasting the poha over a low flame for a longer time results in crunchier Chiwda.

Recipe for Namkeen Chiwda

1. Heat the kadhai and pour in the oil.
2. Add mustard seeds, cumin seeds, and hing to the heated oil.
3. Add the green chillies and curry leaves when they begin to sputter.
4. Then, over medium heat, add the cashews, daliya, peanuts, and turmeric powder, and cook for a few minutes.
5. Then turn the heat down to low and stir in the poha.
6. Mix thoroughly and roast for up to 8 minutes over low heat. The crunchiness is ensured by roasting at a low temperature for a longer period of time.
7. Add sugar, salt, citric powder, and raisins after 8 minutes.
8. Turn off the heat after two minutes of roasting.

That's all to it; delicious and crunchy chiwda is ready. Let it cool down and store it in an airtight container.

Indori Poha

Indori Poha is a famous breakfast dish in Indore that is both delicious and light. Poha is a common morning meal in Indian households, however, the Indori Poha has a twist. It's a fun approach to prepare your usual poha in a new way. The inclusion of fennel seeds enhances the flavour of this Poha. Freshness and nutrition are provided to the poha by adding pomegranate kernels.

You can serve Indori Poha with some fruits and Masala Chai as breakfast or you can enjoy it as an evening snack.

Indori Poha Recipe

1. To begin for Indori Poha, thoroughly wash the poha three times, drain the water, and lay it aside. Once the water has been entirely drained, add the sugar and salt to the poha and combine well. To avoid breaking the softened poha, be gentle.

2. In a kadhai, heat the oil, add the mustard seeds, and when they begin to sputter, add the peanuts and cook for a minute, or until they begin to brown.

3. After that, add the onions, green chillies, and curry leaves and sauté until the onions begin to brown.

4. Sauté for a few seconds after adding the fennel seeds, grated ginger, turmeric powder, and red chili powder.

5. Mix in the poha. Cook on low heat for 5 minutes with the cover on the kadhai.

6. Remove the poha from the pan after 5 minutes and serve immediately with chopped coriander leaves, onions, and pomegranates.

Ratlami Sev

Ratlami Sev is a deep-fried gram flour/besan sev seasoned with spices. This is a spicy but delicious tea time snack. Ratlami Sev is a spicy and savoury food that is quite popular. The spice added to the besan batter is what makes this dish stand out. For a crisp and crunchy sev, a tight and less moist dough is required, and small amounts of water should be added in small amounts. Make it at home and share it with your family and friends.

Instructions to make Ratlami Sev

1. In a mixing dish, add the besan and 5 to 6 tablespoons of oil. Mix in the baking soda and all of the spices thoroughly. Make a dough with enough water and let it rest for 10 minutes.
2. On medium heat, heat enough oil for frying for 7-8 minutes.
3. Use your preferred sev maker machine. Brush the interior of the sev maker and the dough with oil to prevent the dough from sticking.
4. Fill the sev maker 1/3 to 1/2 full with dough. Over oil, press the sev maker in a circular motion. On a medium flame, fry thoroughly. Remove it from the oven and set it aside to cool completely.
5. Similarly, create all of the sev from the dough.
6. 'Ratlami Sev’, a crispy and spicy snack, is ready to be served!


Navratna Mix Namkeen

A pack of Navratna Mix is a must-have for everyone visiting India. These are essentially a collection of dried ingredients such as chickpeas, lentils, peanuts, and sev that are commonly used in country dishes. You'll be greeted with a delightful and distinct flavour no matter which one you pick from this pack.

It's a perfect go-to snack for parties because it's so easy to eat. This snack can easily be served in its own pack or poured into a bowl for easier access.

Place your order for these snacks right now!

Conclusion

There are numerous guilt-free options available on www.indore.online when it comes to healthy Indian snacks. You may readily access these in any region of the country, regardless of where you live. Furthermore, these short, healthy snacks will keep you energised without adding to your weight gain.

Now that these delectable treats have made you excited, it's time for you to try them for yourself! These snacks will satisfy both your stomach and your taste buds. The best thing is that they come in a variety of flavours, ensuring that no two nibbles are alike!

So, what exactly are you waiting for? Order from www.indore.online right now to please your hunger cravings. All you have to do now is stop looking for “namkeen shops near me”, and start searching for “order snacks online” to find a wide range of namkeen to suit your taste buds. Add the items you want to your cart, check out, and you're done!

The most authentic variety of Khakhra is Sada Khakhra, also known as plain khakhra. It is made of whole wheat. Sada khakhra is a crispy and healthful breakfast dish that is popular among Indore food. Doctors and dietitians recommend Sada Khakra as a healthy alternative to your evening munchies.

Now, you might be wondering how to consume Indore's famous food- Sada Khakhra.
Sada Khakhra can be enjoyed in many ways. We've put up a list of some of our favourite and most popular combos for you.

1. Chai Khakhra- Dip it in Tea and eat it quickly before it splits and dissolves in it. Alternatively, fill a bowl halfway with milk tea, then smash the Khakhras and add to it. Enjoy a speedy supper by eating it with a spoon. If you like, you can eat Khakhra separately while drinking your chai or coffee.

2. Butter Khakhra and Chutney- This is a unique approach to enjoy Khakra. Spread Makhaan (butter) on top of the Khakhra and top with your favourite dry chutneys such as peanut chutney, til (sesame) chutney, or South Indian-style chutneys like gun powder (podi chutney).

3. Khakhra with Pickle- If you like pickles, this is the flavour combo you should try. Khakra with pickle is one of the strangest pairings you'll ever taste, and it'll leave you speechless. You'll want more of any of your favourite Khakhra, not just sada Khakhra with pickle, especially mango or mango garlic pickle.

4. Ghee Khakhra With Sugar- Just spread the ghee on top of Khakhra and sprinkle some sugar on it. This is a popular combination among children, but it is also enjoyed by adults. If you feel tired and weak try this combination to gain your energy back and feel good.

5. Khakhra With Jam- Keep it simple with this dish by spreading jam on top of the Khakhra and eating it. Another kid-favorite and easy breakfast combo that can be included in your continental breakfast spread.

6. Pizza Khakhra- Use Sada Khakhra as a pizza base, then top with your favourite toppings and a layer of cheese in between. And taste this Indore food with an Italian influence.

7. Khakhra Masala Papad- You can use Khakhra instead of papad as a base and top it with a mixture of chopped onion, tomato, green chili, and coriander leaves, just like Masala papad. Make this cool chaat as a party starter or an evening snack.

8. Khakhra Choori- In a large mixing bowl, crush the khakhras. Toss in some crumbled papad. Season with cumin, chili, and salt. Sprinkle some ghee over the mixture. Serve after mixing well with your hands to blend the flavours.

 

The health benefits of khakhra

These days, Indore food is very popular. It satisfies your hunger while simultaneously reducing your desire for more eating. Considering the Indian munchies, khakhra is a great option. It's a low-calorie, crispy, crunchy snack that mixes well with spicy and non-spicy dishes. In fact, until you specifically state that you dislike khakhra, no one would consider what is so remarkable about this modest, humble Indian snack. But the truth is that "the worth of khakhra" is found in a variety of factors that are easy to overlook while devouring a bunch of these crunchy chips.

So, let's see what makes this Nutritious Khakhra from Indore Online, a healthy choice over other snacks like rusk toast, chips, etc.

● It contains vitamins
Khakhra is a finger meal that is high in vitamins and minerals. It is especially advantageous to pregnant women because it provides all of the nutrients necessary for foetal development.

● Results in stronger bones
A khakhra is a good source of silicon and contains a high amount of soluble dietary fibre. Silica, found in the khakhra, aids in the development of connective tissue in the body. It gives connective tissues such as those under the skin, as well as those inside muscles, tendons, and ligaments, structure. It also aids calcium absorption and assists in the formation of stronger bones.

● Aids in weight loss
Khakhra has numerous health benefits, but understanding its nutrients is necessary before learning about them. Because it incorporates flour and spices as a filler, khakhras are less expensive than other flat-bread treats. Khakhra is high in dietary fibre, minerals, vitamins, and iron, making it an important element of one's daily diet. It aids in weight loss because of the high fibre percentage.

● Gluten-Free
The gluten-free khakhra is made with quinoa rather than wheat to make it healthier, yet it has the same nutritional value as conventional khakhra. Quinoa is a gluten-free ancient grain that's high in fibre, vitamins, and minerals. It also contains high levels of dietary fibre, magnesium, manganese, and phosphorus. It also contains soluble and insoluble fibres that aid in bowel movement and stool release.

Khakhra is available in a variety of flavours and tastes, making it appealing to both children and adults. The utilisation of quality and fresh ingredients, as well as the procedures used to prepare them, are responsible for the khakhra's refreshing and healthful flavour. Because cholesterol is one of the most important biomarkers of cardiovascular disease, it has always been a source of concern. Before you go out and buy this dry snack, keep in mind that Khakhra offers a number of health benefits, including being beneficial for cholesterol over other dry snacks like rusk toast, chips, mixtures, etc.

Khakhra from Indore Online

Khakhras at Indore Online are made with the highest quality ingredients. In India, this healthful and delectable snack is highly popular, and everyone enjoys it at any time of day. To achieve the desired taste and flavour, use the best quality components when making this snack.

At Indore Online, Khakhras are made for all occasions in various forms and sizes. Our khakhras are made with nutritious ingredients. To keep our khakhras healthy to eat, we don't use any artificial colours or preservatives. Our low-carb khakhras are popular among our customers for everyday snacking. They're savoury crisp treats that are delicious. These khakhras will help you lose weight, boost your heart health, and even balance your blood sugar levels. So go ahead and order this healthy Indore’s famous food Khakhra at www.indore.online today!