For a lot of you even thinking about food without onion or garlic is inconceivable. But in a country where almost 73% population is vegetarian, and a majority of them keep away from onion and garlic, the whole thing is not just believable but also an important part of everyday life.
However, it is not always easy to make snacks for a small gathering of your friends without onions as most of the desi finger food recipes use onion as a staple ingredient. If you have ever faced this sort of situation, then you need not worry as here you have two easy-peasy recipes that are not just perfect starters for your get-togethers but are created without onion. Yup, you heard that right.
Wear your apron, take out your kitchen tools and get ready to whip up some delightful food.
Bharwan Aloo Tikki Recipe Without Onion
A dish synonymous to Indian street food, this recipe of Bharwan Aloo Tikki without onion is perfect for the home cook, made with super simple ingredients it is bound to be a hit with the family and friends.
Boiled potatoes - 3
Paneer - 200 gms
Roasted jeera - 1 tsp
Corn flour - 1/3 cup
Chaat masala - 1 tsp
Salt - To taste
Mint - 1 tbsp
Chopped beetroot - 1 tbsp
Chana dal - 3 tbsp
Green chilli - 1
Chopped ginger - 1 tsp
Oil - For shallow frying
Boil and grate the potatoes and keep them in a big mixing bowl
To the potatoes add grated paneer, jeera, cornflour and salt to taste
For the stuffing, in a bowl combine chana dal, mint, chopped green chilli, chopped ginger and chaat masala
Make small balls of the potato mixture and stuff them with the dal and beetroot stuffing
Flatten the stuffed Aloo Tikki and shallow fry till crispy
Garnish with choice of chutneys and serve
Green Peas & Basil Idli Recipe Without Onion
A staple food in every South Indian household, this green peas and basil idli without onion is a perfect get together snack for a vegetarian gathering.
Green peas - 2 cups
Idli Rawa - 1 cup
Curd - 1/2 cup
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Ginger juliennes - 1 knot
Dry red chilli - 2
Basil leaves - 6-7
Overboil the green peas and blend them into a fine puree.
In a bowl, take the idli raw and add the curd and pea puree to it and mix till you reach a batter consistency. Add water if required. Add in the seasoning at this point.
Pour the batter on a greased plate (regular round plate).
In a deep pot, pour in water and heat it till it reaches its boiling point.
Place an elevated bowl in the pot to as a stand for the steaming of the idli.
Place the plate on top of that stand and cover it with a lid and let it steam for 10-12 minutes.
In a Meyer Safecook frypan, make a tempering using coconut oil, dry red chillies, mustard seeds, ginger juliennes and basil leaves.
Once the idlis have been steamed, spoon the tempering over the idli.