20 Spicy Indian Appetizer Recipes Delight

You’re about to embark on a flavorful journey that will spice up your appetizer game like never before! Our roundup of 20 Spicy Indian Appetizer Recipes Delight is packed with vibrant, easy-to-make dishes that bring the heat and the heart of Indian cuisine right to your North American kitchen. Perfect for impressing guests or treating yourself, these recipes promise a delicious adventure. Let’s get cooking!

Samosa Chaat

Mouthwatering and vibrant, Samosa Chaat combines crispy samosas with tangy chutneys and creamy yogurt for a flavorful explosion. This dish is a perfect blend of textures and tastes, ideal for a quick snack or a festive appetizer.

Ingredients

• 2 cups vegetable oil, for frying
• 4 store-bought samosas, thawed if frozen
• 1 cup plain Greek yogurt, whisked until smooth
• 1/2 cup tamarind chutney
• 1/2 cup mint-coriander chutney
• 1/2 cup finely chopped red onion
• 1/2 cup diced tomatoes
• 1/4 cup sev (thin chickpea noodles)
• 1 tbsp chaat masala
• 1 tbsp roasted cumin powder
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Heat vegetable oil in a deep fryer or large skillet to 350°F.
2. Fry samosas until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
3. Place fried samosas on a serving plate and gently crush them to open slightly.
4. Drizzle whisked Greek yogurt evenly over the samosas.
5. Add tamarind chutney and mint-coriander chutney in equal amounts over the yogurt.
6. Sprinkle chopped red onion and diced tomatoes on top.
7. Garnish with sev, chaat masala, roasted cumin powder, and fresh cilantro.
8. Serve immediately to maintain the crispiness of the samosas.

Unbelievably crunchy samosas paired with the coolness of yogurt and the tang of chutneys create a symphony of flavors. For an extra kick, add a sprinkle of red chili powder or serve with a side of pickled onions.

Paneer Tikka

Wondering how to bring the vibrant flavors of Indian cuisine to your table? Paneer Tikka, a marinated and grilled cheese dish, is your answer. It’s smoky, spicy, and utterly delicious.

Ingredients

• 1 lb paneer, cut into 1-inch cubes
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces

Instructions

1. In a large bowl, combine Greek yogurt, ginger-garlic paste, turmeric powder, garam masala, red chili powder, lemon juice, and salt. Mix well to form a smooth marinade.
2. Add paneer cubes, red bell pepper, green bell pepper, and onion to the marinade. Gently toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Thread marinated paneer and vegetables onto skewers, alternating pieces.
4. Brush skewers with clarified butter. Grill for 10-12 minutes, turning occasionally, until paneer is golden and vegetables are charred at edges.
5. Serve hot off the grill. For an extra touch, drizzle with a bit more clarified butter and a squeeze of lemon juice.

Lightly charred edges give the paneer a delightful smokiness, while the marinade keeps it juicy inside. Pair with mint chutney or wrap in warm naan for a complete meal.

Aloo Tikki

Oozing with warmth and spice, Aloo Tikki is a beloved Indian street food staple. These crispy potato patties are a perfect blend of textures and flavors, ideal for a quick snack or appetizer.

Ingredients

• 2 cups russet potatoes, boiled and mashed
• 1/4 cup clarified butter
• 1/2 cup green peas, blanched
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup breadcrumbs
• Salt to taste

Instructions

1. Heat 2 tbsp clarified butter in a pan over medium heat. Add cumin seeds, let them splutter for 30 seconds.
2. Add ginger-garlic paste, sauté for 1 minute until fragrant. Tip: Ensure the paste doesn’t burn to avoid bitterness.
3. Stir in blanched green peas, turmeric, red chili powder, and garam masala. Cook for 2 minutes.
4. Combine the spiced pea mixture with mashed potatoes, cilantro, and salt. Mix well. Tip: The mixture should be firm enough to shape into patties.
5. Divide the mixture into 8 equal portions. Shape each into a flat, round patty.
6. Coat each patty lightly with breadcrumbs for extra crispiness.
7. Heat remaining clarified butter in a non-stick pan over medium-high heat. Fry patties for 3-4 minutes per side until golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.

Rich in flavor and texture, these Aloo Tikkis are irresistibly crispy outside and soft inside. Serve them with mint chutney or stuff them in a bun for a delightful burger alternative.

Vegetable Pakora

Zesty and vibrant, vegetable pakora is a crispy, flavorful snack perfect for any occasion. This recipe delivers a golden, crunchy exterior with a tender, spiced interior.

Ingredients

• 1 cup chickpea flour, sifted
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida
• 1/2 cup water, ice-cold
• 1 cup mixed vegetables (potatoes, onions, spinach), finely chopped
• 1/4 cup cilantro, finely chopped
• 1 tbsp ginger, minced
• 1 green chili, finely chopped
• Vegetable oil, for deep frying
• 1/2 tsp salt

Instructions

1. In a large bowl, combine sifted chickpea flour, turmeric powder, cumin seeds, red chili powder, asafoetida, and salt.
2. Gradually add ice-cold water to the dry ingredients, whisking until a smooth, thick batter forms. Tip: The batter should coat the back of a spoon.
3. Fold in mixed vegetables, cilantro, ginger, and green chili until evenly distributed. Tip: Ensure vegetables are dry to prevent a soggy batter.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F. Tip: Use a candy thermometer for accuracy.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry pakoras for 3-4 minutes, turning occasionally, until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.

Outstandingly crisp and aromatic, these pakoras are best served hot with mint chutney or tamarind sauce. The contrast of textures and spices makes them irresistible.

Chicken 65

Here’s how to make Chicken 65, a spicy, deep-fried chicken dish with bold flavors. Heat oil to 375°F for the perfect crisp.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp lemon juice
• 1/2 cup yogurt
• 1 tbsp cornstarch
• 1 tbsp rice flour
• 1 tsp garam masala
• 1/2 tsp black pepper, freshly ground
• 1 cup vegetable oil, for deep frying
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. In a large bowl, combine chicken pieces with ginger-garlic paste, red chili powder, turmeric, lemon juice, and salt. Marinate for 30 minutes.
2. Add yogurt, cornstarch, rice flour, garam masala, and black pepper to the marinated chicken. Mix well to coat evenly.
3. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
4. Fry chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Do not overcrowd the pot.
5. Drain fried chicken on a wire rack or paper towels to remove excess oil.
6. Garnish with fresh cilantro before serving.

Rest the chicken briefly after frying to enhance juiciness. The exterior is irresistibly crispy, while the inside remains tender. Serve with a cooling mint chutney to balance the heat.

Bhel Puri

Packed with textures and flavors, Bhel Puri is a vibrant Indian street food snack that’s both refreshing and satisfying. Perfect for summer gatherings or a quick bite, it’s a delightful mix of crunchy, sweet, and tangy elements.

Ingredients

• 2 cups puffed rice
• 1/2 cup sev (thin chickpea flour noodles)
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped tomato
• 1/4 cup finely chopped cilantro
• 1 tbsp tamarind chutney
• 1 tbsp mint chutney
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/4 tsp red chili powder
• 1 tbsp clarified butter (ghee), melted
• 1/4 cup boiled potatoes, diced

Instructions

1. In a large mixing bowl, combine puffed rice, sev, red onion, tomato, cilantro, and boiled potatoes.
2. Drizzle melted clarified butter over the mixture and toss gently to coat.
3. Add tamarind chutney, mint chutney, chaat masala, roasted cumin powder, and red chili powder. Mix well to ensure even distribution of flavors.
4. Let the mixture sit for 2 minutes to allow the flavors to meld.
5. Serve immediately in small bowls or on plates, garnished with extra sev and cilantro if desired.

Bhel Puri offers a crunchy texture with a perfect balance of sweet, tangy, and spicy flavors. For an extra kick, add a squeeze of fresh lime juice before serving.

Masala Vada

Unleash the bold flavors of South India with Masala Vada, a crispy, spiced lentil fritter that’s a staple snack. Perfect for a protein-packed bite, these vadas are vegan and gluten-free, offering a crunchy exterior with a soft, flavorful interior.

Ingredients

– 1 cup chana dal, soaked for 2 hours and drained
– 2 tbsp clarified butter (ghee), for frying
– 1/2 tsp cumin seeds
– 1/4 tsp asafoetida (hing)
– 2 green chilies, finely chopped
– 1-inch ginger, grated
– 1/4 cup cilantro, finely chopped
– 1/4 tsp turmeric powder
– Salt, to taste
– 1/4 cup water, as needed

Instructions

1. Grind soaked chana dal coarsely without water for a textured batter.
2. Heat clarified butter in a deep fryer to 350°F, ensuring even cooking.
3. Mix ground dal with cumin seeds, asafoetida, green chilies, ginger, cilantro, turmeric, and salt in a bowl.
4. Add water sparingly to bind the mixture, avoiding a wet batter.
5. Shape into small, flat patties, ensuring they’re compact to prevent breaking in oil.
6. Fry patties in batches for 3-4 minutes until golden brown, flipping once for even color.
7. Drain on paper towels to remove excess oil, serving hot for best texture.

Not just a snack, Masala Vada shines as a side with coconut chutney or tucked inside a bun for a spicy burger alternative. The crunch gives way to a moist, aromatic center, with spices that linger pleasantly.

Dahi Puri

Here’s a quick way to enjoy Dahi Puri, a popular Indian street food that’s both tangy and sweet.

Ingredients

• 1 cup fine semolina (sooji)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter (ghee)
• 1/2 tsp salt
• 1/2 cup water
• 1 cup plain yogurt, chilled
• 1/2 cup tamarind chutney
• 1/2 cup mint-coriander chutney
• 1/2 cup boiled potatoes, finely diced
• 1/4 cup finely chopped onions
• 1/4 cup sev (crunchy chickpea noodles)
• 1 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/4 tsp red chili powder

Instructions

1. In a mixing bowl, combine semolina, all-purpose flour, clarified butter, and salt. Mix until the mixture resembles breadcrumbs.
2. Gradually add water, kneading into a firm dough. Cover and rest for 15 minutes.
3. Divide the dough into small balls. Roll each ball into a thin circle, about 3 inches in diameter.
4. Heat oil in a deep fryer to 350°F. Fry the puris until golden and crisp, about 2 minutes per batch. Drain on paper towels.
5. Once cooled, gently crack the top of each puri to create a small opening.
6. Fill each puri with a teaspoon of boiled potatoes and a pinch of chopped onions.
7. Drizzle with chilled yogurt, tamarind chutney, and mint-coriander chutney.
8. Sprinkle sev, roasted cumin powder, chaat masala, and red chili powder on top.
9. Serve immediately to maintain the crispness of the puris.

Perfectly crisp puris with a burst of flavors from the chutneys and spices make this dish irresistible. Try serving them on a platter with extra chutneys on the side for dipping.

Khaman Dhokla

Vibrant and fluffy, Khaman Dhokla is a steamed savory cake from Gujarat, India, perfect for a light snack or breakfast. Its tangy and slightly sweet flavor comes from fermented chickpea batter, elevated with a tempering of mustard seeds and curry leaves.

Ingredients

• 1.5 cups gram flour (besan)
• 1 tbsp semolina (sooji)
• 1 tsp ginger-green chili paste
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp turmeric powder
• 1 tsp fruit salt (eno)
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 8-10 curry leaves
• 2 tbsp chopped cilantro
• 1 tbsp grated coconut
• 1 cup water

Instructions

1. In a large bowl, mix gram flour, semolina, ginger-green chili paste, lemon juice, sugar, turmeric powder, and water to form a smooth batter. Let it rest for 15 minutes.
2. Grease a steaming tray with vegetable oil. Tip: Ensure the tray fits inside your steamer before greasing.
3. Add fruit salt to the batter and stir gently. The batter will froth; pour it immediately into the greased tray.
4. Steam on medium heat for 15 minutes. Tip: Check doneness by inserting a toothpick; it should come out clean.
5. Heat oil in a small pan. Add mustard seeds and curry leaves, sauté until seeds pop. Tip: Cover the pan to avoid splattering.
6. Pour the tempering over the steamed dhokla. Garnish with chopped cilantro and grated coconut.

The dhokla should be spongy and moist, with a balance of tangy and sweet flavors. Serve it with green chutney or tamarind sauce for an extra kick.

Mirchi Bajji

Nothing beats the spicy kick of Mirchi Bajji on a rainy day. This crispy, flavorful snack is a crowd-pleaser.

Ingredients

• 4 large green chilies, slit and deseeded
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp carom seeds
• 1/2 cup water, ice-cold
• 1/2 tsp baking soda
• 1 cup sunflower oil, for deep frying
• 1/2 tsp salt

Instructions

1. In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, carom seeds, and salt.
2. Gradually add ice-cold water to the dry ingredients, whisking to form a smooth, thick batter. Let it rest for 10 minutes.
3. Heat sunflower oil in a deep fryer or kadhai to 350°F over medium heat.
4. Gently stir baking soda into the batter just before frying to ensure fluffiness.
5. Dip each slit chili into the batter, ensuring it’s fully coated, then carefully drop into the hot oil.
6. Fry the bajjis in batches for 2-3 minutes until golden brown, turning occasionally for even cooking.
7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Delightfully crispy on the outside with a soft, spicy interior, Mirchi Bajji pairs perfectly with mint chutney or a hot cup of tea. For an extra twist, stuff the chilies with a tangy tamarind paste before battering.

Corn Bhel

Perfect for a quick snack, Corn Bhel combines crunchy textures with bold flavors. This dish is a playful twist on traditional street food, ready in minutes.

Ingredients

• 2 cups sweet corn kernels, boiled
• 1/2 cup puffed rice
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp clarified butter
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1 tbsp fresh lemon juice
• 1/2 tsp Himalayan pink salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a pan over medium heat (350°F) for 1 minute.
2. Add boiled sweet corn kernels to the pan. Sauté for 2 minutes until slightly charred.
3. Transfer the corn to a mixing bowl. Let it cool for 1 minute.
4. Add puffed rice, red onion, and cilantro to the bowl. Toss gently to combine.
5. Sprinkle chaat masala, roasted cumin powder, Himalayan pink salt, and black pepper over the mixture.
6. Drizzle fresh lemon juice on top. Toss again to ensure even coating.
7. Serve immediately to maintain the crunch of the puffed rice.

Here, the Corn Bhel offers a delightful crunch with a smoky, tangy flavor profile. Try serving it in small paper cones for an authentic street food experience.

Onion Bhaji

You won’t believe how easy it is to whip up these crispy, golden onion bhajis at home. Perfect for snacking or as a side, they’re a game-changer.

Ingredients

– 2 large yellow onions, thinly sliced
– 1 cup chickpea flour
– 2 tbsp rice flour
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1/2 tsp chili powder
– 1/4 tsp baking soda
– 1/2 cup cold water
– 1/2 tsp salt
– 1 cup vegetable oil, for frying

Instructions

1. In a large bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, baking soda, and salt.
2. Gradually add cold water to the dry ingredients, stirring until a thick, smooth batter forms.
3. Fold the thinly sliced onions into the batter, ensuring each piece is well coated.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F.
5. Carefully drop tablespoon-sized portions of the onion mixture into the hot oil, frying in batches to avoid overcrowding.
6. Fry each batch for 3-4 minutes, turning occasionally, until golden brown and crispy.
7. Remove the bhajis with a slotted spoon and drain on paper towels.
8. Serve hot with mint chutney or tamarind sauce for dipping.

These onion bhajis are irresistibly crunchy on the outside with a soft, flavorful center. Try serving them atop a fresh salad for a delightful contrast of textures.

Sev Puri

Zesty and vibrant, Sev Puri is a Mumbai street food classic that’s as fun to make as it is to eat. This dish combines crispy puris, tangy chutneys, and a medley of fresh toppings for a burst of flavors in every bite.

Ingredients

• 24 flat puris (store-bought or homemade)
• 1 cup boiled potatoes, finely diced
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped tomato
• 1/4 cup finely chopped cilantro
• 1/4 cup tamarind chutney
• 1/4 cup mint-coriander chutney
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 cup sev (thin chickpea noodles)

Instructions

1. Arrange the puris on a large serving plate in a single layer.
2. Top each puri with a teaspoon of boiled potatoes, ensuring even distribution.
3. Sprinkle chopped red onion and tomato over the potatoes for a fresh crunch.
4. Drizzle tamarind chutney and mint-coriander chutney over each puri for tangy and herby notes.
5. Season with chaat masala, roasted cumin powder, and red chili powder to elevate the flavors.
6. Garnish with chopped cilantro for a burst of color and freshness.
7. Finish by generously topping each puri with sev for texture and a nutty taste.
8. Serve immediately to maintain the crispiness of the puris.

Nowhere else will you find such a delightful contrast of textures and flavors in a single bite. The crisp puris, soft potatoes, and crunchy sev create a symphony of sensations. Try serving these on a platter with extra chutneys on the side for dipping.

Pani Puri

Authentic Pani Puri brings a burst of flavors and textures, perfect for a quick, refreshing snack. Assembled just before eating, it’s a fun, interactive dish.

Ingredients

• 1 cup semolina flour
• 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup water, at room temperature
• 1 tbsp clarified butter
• 1/2 tsp salt
• 2 cups mint leaves, tightly packed
• 1 cup cilantro leaves, tightly packed
• 2 green chilies, finely chopped
• 1 tbsp tamarind paste
• 1 tsp roasted cumin powder
• 1/2 tsp black salt
• 4 cups cold water
• 1 cup boiled chickpeas
• 1/2 cup finely chopped onions
• 1/2 cup tamarind chutney

Instructions

1. Combine semolina flour, all-purpose flour, baking soda, clarified butter, and salt in a bowl. Gradually add water to form a stiff dough. Rest for 30 minutes.
2. Roll dough into small, even balls. Flatten each into thin puris. Fry in hot oil at 350°F until golden and puffed. Drain on paper towels.
3. Blend mint leaves, cilantro, green chilies, tamarind paste, cumin powder, black salt, and cold water into a smooth pani. Strain and chill for 1 hour.
4. To serve, crack open the top of each puri. Fill with a spoonful of chickpeas and onions. Pour chilled pani and a drizzle of tamarind chutney into each.

Just before serving, the crisp puris contrast beautifully with the spicy, tangy pani and sweet chutney. For a twist, add diced potatoes or sprouted moong beans inside.

Chicken Lollipop

Delight your guests with this irresistible Chicken Lollipop, a perfect blend of crispy exterior and juicy interior. Designed for finger-food lovers, it’s a crowd-pleaser at any gathering.

Ingredients

• 2 lbs chicken wings, frenched
• 1 cup buttermilk
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 large pasture-raised eggs, lightly beaten
• 1 qt vegetable oil, for frying
• 1 tsp sea salt

Instructions

1. Marinate the frenched chicken wings in buttermilk, garlic powder, smoked paprika, and cayenne pepper for at least 4 hours, preferably overnight, in the refrigerator.
2. Preheat vegetable oil in a deep fryer to 375°F. Ensure the oil is hot enough to prevent greasy lollipops.
3. Dredge each marinated wing first in flour, then dip into beaten eggs, and finally coat with panko breadcrumbs. Press gently to adhere.
4. Fry the coated wings in batches for 6-8 minutes, or until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
5. Transfer the fried lollipops to a wire rack over a baking sheet. Immediately sprinkle with sea salt while hot.

Enjoy the Chicken Lollipops hot, with their crispy panko crust giving way to tender, flavorful meat. Serve with a side of spicy aioli or sweet chili sauce for dipping.

Egg Pakora

Spice up your snack game with these crispy, golden Egg Pakoras, a perfect blend of soft eggs and crunchy coating.

Ingredients

• 4 pasture-raised eggs, hard-boiled and peeled
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp asafoetida
• 1/2 cup water
• 1 cup vegetable oil for deep frying
• Salt to taste

Instructions

1. Cut each hard-boiled egg into halves lengthwise.
2. In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, garam masala, asafoetida, and salt.
3. Gradually add water to the dry ingredients, whisking to form a smooth, thick batter. Tip: The batter should coat the back of a spoon.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F.
5. Dip each egg half into the batter, ensuring it’s fully coated.
6. Carefully place the coated egg halves into the hot oil. Fry in batches to avoid overcrowding.
7. Fry for 3-4 minutes until golden brown and crispy. Tip: Maintain oil temperature for even cooking.
8. Remove with a slotted spoon and drain on paper towels. Tip: Let them rest for a minute to crisp up further.

Best enjoyed hot, these Egg Pakoras offer a delightful contrast between the creamy egg and the spiced, crispy exterior. Serve with mint chutney or a tangy tamarind sauce for an extra flavor kick.

Mushroom Tikka

Excitingly bold and aromatic, Mushroom Tikka is a vegetarian twist on the classic, featuring marinated mushrooms grilled to perfection.

Ingredients

• 1 lb cremini mushrooms, cleaned and stems trimmed
• 1/2 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp sea salt

Instructions

1. In a large bowl, combine Greek yogurt, ginger-garlic paste, ground cumin, smoked paprika, turmeric powder, garam masala, lemon juice, and sea salt. Mix until smooth.
2. Add cleaned mushrooms to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, for deeper flavor penetration.
3. Preheat grill to medium-high heat (375°F). Thread marinated mushrooms onto skewers, leaving slight gaps between each for even cooking.
4. Brush grill grates with clarified butter to prevent sticking. Place mushroom skewers on the grill. Cook for 4-5 minutes per side, or until char marks appear and mushrooms are tender.
5. Remove skewers from grill. Garnish with fresh cilantro before serving. Tip: For extra smokiness, lightly baste mushrooms with clarified butter during the last minute of grilling.

Juicy and smoky, these Mushroom Tikka skewers offer a meaty texture with a spicy kick. Serve atop basmati rice or with a side of cooling cucumber raita for balance.

Fish Pakora

Now, let’s dive into making Fish Pakora, a crispy, flavorful snack that’s perfect for any gathering.

Ingredients

• 1 lb white fish fillets, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp baking soda
• 1/2 cup water
• 1 tbsp lemon juice
• 1/2 cup cilantro, finely chopped
• Vegetable oil, for deep frying
• Salt, to taste

Instructions

1. In a large bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, garam masala, baking soda, and salt. Mix well.
2. Add water and lemon juice to the dry ingredients. Whisk until a smooth batter forms. The consistency should coat the back of a spoon.
3. Gently fold in the cilantro and fish pieces, ensuring each piece is evenly coated with the batter.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer for accuracy.
5. Carefully drop the battered fish pieces into the hot oil in batches. Do not overcrowd the pot.
6. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
7. Repeat with the remaining fish pieces, maintaining the oil temperature between batches.

Perfectly crispy on the outside and tender inside, these Fish Pakoras are a delight. Serve them hot with a side of mint chutney or tamarind sauce for an extra flavor kick.

Vegetable Cutlet

Mouthwatering vegetable cutlets are a crispy, flavorful snack perfect for any occasion. These golden delights combine vegetables and spices for a satisfying bite.

Ingredients

• 2 cups boiled and mashed potatoes
• 1 cup finely chopped carrots
• 1 cup finely chopped green beans
• 1/2 cup finely chopped onions
• 2 tbsp clarified butter
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 cup chopped cilantro
• 1/2 cup breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 1/2 cup all-purpose flour
• Oil for frying

Instructions

1. Heat clarified butter in a pan over medium heat. Add cumin seeds, let them splutter.
2. Add onions, sauté until translucent, about 2 minutes.
3. Add carrots and green beans, cook for 5 minutes until slightly soft.
4. Stir in mashed potatoes, garam masala, turmeric, red chili powder, and salt. Mix well.
5. Remove from heat, add cilantro, let the mixture cool.
6. Shape the mixture into small patties, about 2 inches in diameter.
7. Dredge each patty in flour, dip in beaten egg, then coat with breadcrumbs.
8. Heat oil in a deep pan to 350°F. Fry cutlets in batches until golden brown, about 3 minutes per side.
9. Drain on paper towels to remove excess oil.

Notably crisp on the outside and tender inside, these cutlets offer a spicy, aromatic flavor. Serve with mint chutney or between slices of bread for a quick sandwich.

Chicken Pakora

Zesty and crispy, Chicken Pakora is a crowd-pleaser that combines tender chicken with a spiced, golden crust. Perfect for game day or a cozy night in, this recipe delivers bold flavors with minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup water
• 1 cup vegetable oil, for frying
• 1 tsp salt

Instructions

1. In a large bowl, combine chickpea flour, rice flour, turmeric powder, cumin seeds, coriander powder, red chili powder, garam masala, and salt.
2. Add ginger-garlic paste and water to the dry ingredients. Mix until a smooth batter forms.
3. Fold in the chicken pieces and cilantro, ensuring each piece is evenly coated with the batter.
4. Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F.
5. Carefully drop the coated chicken pieces into the hot oil in batches, avoiding overcrowding.
6. Fry for 4-5 minutes, turning occasionally, until the pakoras are golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Repeat with the remaining chicken pieces.

Perfectly crisp on the outside and juicy inside, these Chicken Pakoras are a textural delight. Serve them with a tangy mint chutney or a spicy ketchup for an extra kick.

Conclusion

Ready to spice up your next gathering? Our roundup of 20 Spicy Indian Appetizer Recipes offers a treasure trove of flavors to explore. From fiery bites to subtly spiced delights, there’s something for every palate. We’d love to hear which recipes you try—drop a comment with your favorites! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos