Top North Indian Appetizers That You Need to Try Next

North Indian Appetizers

Appetizers play a very important role in a full course meal by increasing your hunger and gearing you up for the main course. Like any other popular cuisine in the world, the Indian vegan food department has plenty of delightfully delicious options that you can try. Whether you’re planning an outing with your loved ones to the best Indian restaurant in Singapore or hosting a party at home, here are some excellent options for you to check out:

Masala papad

Masala papad is a conventional Indian nack as well as a variant of the papadum, topped with spicy and tangy ingredients. The flatbread is either fried or roasted and it’s generally prepared using rice flour, lentil, or chickpea. After it has been fried or roasted until crunchy, it’s finished off with a combination of chill powder, coriander, tomatoes, onions, chaat masala, salt, and lemon juice.

The garnish is always added after the flatbread has been roasted, or else it can get soggy. If required, extra ingredients like mint leaves, cucumbers, crude mango, and carrots. Masala papad is generally served as an appetizer, yet can likewise be served along with Indian meals.

Khandvi

Khandvi is a famous Gujarati nibble produced using a batter comprising` of gram flour, ginger paste, turmeric, and yogurt. The mixture is cooked and then rolled into little pieces. It is generally served as an appetizer or snack at vegetarian restaurants in Singapore & beyond.

These delightful tidbits are regularly seasoned with different fixings, for example, chutneys or ground cheese. It is prescribed to decorate khandvi with coriander or coconut.

Dahi Vada

Dahi vada is a famous Indian appetizer that can likewise be served either as a fundamental dish or along with other main dishes. The dish hails from North India and comprises appetizing fried lentil balls (vadas) that are dipped in a thick yogurt (dahi).

This famous appetizer is frequently finished off with spices like cumin, coriander, chili, and different chutneys. You can easily find it at the best Indian restaurant in Singapore.

Paneer Tikka

This North Indian tikka, which is a specialty of restaurants serving the best Indian food in Singapore, comprises a mix of marinated paneer (Indian cottage cheese) and vegetables that are cooked in a tandoor oven. Bits of paneer, onions, peppers, and tomatoes are skewered, grilled, and finally garnished with chaat masala and lemon juice. Sometimes, the dish is presented with mint chutney or salads on the side. Minor departures from the dish include recipes like paneer tikka masala, which is presented with hot sauce, and paneer tikka rolls, which are enclosed in Indian bread.

Bikaneri Bhujia

The city of Bikaner in the Indian province of Rajasthan is generally well known for its bhujia, a famous, crispy, nibbling snack prepared using flour and an assortment of spices. It has an extreme & striking yellow tone. Albeit the tidbit is usually eaten throughout India, but the true Bikaneri bhujia isn’t made with besan gram flour, yet with ground moth lentils, a crop growing exclusively in Jodhpur & Bikaner.

Chilli paneer

Chilli paneer is a conventional Indo-Chinese dish served often as an hors d’oeuvre. The dish comprises paneer cut into cubes, mildly fried, and then dipped in with a sweet & hot gravy. There are three adaptations of the dish – dry, semi-dry, and restaurant-style (gravy).

The most famous rendition is the one where fried paneer is soaked in gravy. Cubes of paneer are battered in a blend of flour, garlic paste, ginger paste, salt, cornstarch, black pepper, red chili powder, and salt, and fried after that. The gravy is typically prepared with a blend of garlic, ginger, chili peppers, soy sauce, spring onions, sugar and red chili powder.

Gobi Manchurian

Gobi manchurian is another Indo-Chinese dish comprising fried cauliflower (gobi) that is added in spicy and sweet gravy (manchurian). There are two renditions of the dish – gravy and dry. The dry variant is regularly served as a snack or appetizer along with ketchup as a dipping sauce. On the other hand, the gravy version has a thick texture and is prepared using cornstarch. It tastes best when served alongside rice, either steamed or fried.

So next time you’re visiting one of the Indian restaurants in Little India Singapore, make sure to enjoy a scrumptious meal with these delicious appetizers. You can also take advantage of the islandwide food delivery service and order these dishes online.

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