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Gulab Jamun - A Treat For All Times!

Gulab Jamun - A Treat For All Times!

The feast we indulge in at weddings is no doubt exciting. But what rounds it off in a proper manner is the sweet ending. And this sweet ending can only be had through enjoying the decadence of piping hot gulab jamuns. Preferably with some rabri! The tender, deep-fried, berry-sized balls that are drenched in a rose-scented sugar syrup are a popular dessert and snack in India. And it is not limited to weddings. They are ideal as a dessert for all ages, when we crave something sweet. Keep a bowl of gulab jamun in the fridge and see how quickly they disappear. No matter how many one has had already. 

The history of gulab jamun

We can trace the origin of gulab jamun back to Iran. Gulab Jamun has its roots in Iranian cuisine and is a type of fritter that was introduced to India by Central Asian Turkic invaders. The Arabic dessert Luqmat-al-qaadhi or Luqmat al-Qazi, which roughly translates to "The Judge's Bite" and is wildly popular throughout the Middle East, is the inspiration for this sweet. The Iranian version is basically leavened dough that is then fried and dipped in honey or syrup and topped with cinnamon.

Once imported to India, it was adapted to the Indian palate and renamed Gulab Jamun. Persian words gul (flower) and āb (water), both of which denote rose water, are the roots of the word Gulab. Indian black plums, which resemble this sweet in size and form, are known as jamun in Hindi.

Gulab jamun

Varieties of Gulab Jamuns

We Indians believe that variety is the spice of life and this philosophy extends to our food habits too. Gulab jamun has not escaped the clutches of these variations.While having them hot is preferred - gulab jamuns can also be had cold. You can also find flavoured gulab jamuns these days. Available all over India, it takes various shapes and names in the different states of the country.

The usual ingredients for making this dish include all-purpose flour, refined wheat flour, khoya, baking powder, and clarified butter (ghee). Gulab jamun's brownish red colour is a result of the milk powder's sugar concentration (khoya). Other varieties of gulab jamun, known as kala jamun or "black jamun," are made by adding sugar to the dough before baking. When the sugar caramelises during baking, it turns the gulab jamun a dark, nearly black colour.

Pantua is comparable to gulab jamun and might be referred to as a Bengali version of it. Ledikeni, a Pantua version, is an additional variety. According to legend, Bhim Chandra Nag created it in honour of Lady Canning, the wife of Charles Canning, the then Governor-General of India (1856–1862).

"Jhurre Ka Rasgulla," which has been produced in Katangi, a town close to Jabalpur, for the past 100 years, is well-known. It is made with desi ghee from the region and is larger than typical gulab jamuns. In fact, they have the tag of being India’s largest gulab jamuns!

And we have not limited gulab jamuns as a sweet dish only. In Rajasthan, the popular and savoury Gulab Jamun ki Sabzi is made by cooking fried gulab jamun balls in a tomato, spice, and nut gravy as opposed to soaking them in sugar syrup.

Gone are the days when we had infinite time to spend in the kitchen and create sumptuous dishes. Today’s busy lifestyle doesn’t allow this leisure and more often than not we are ordering over food delivery apps. But food made at home has a different taste and feel to it.

But, we need not to do everything from scratch now. We can buy the instant gulab jamun mix from Indore Online which would allow us to make these small drops of heaven in a jiffy. It has the authentic taste of Indore permeating through it and allows us to indulge in the restaurant-style taste while sitting at home. The instant mix gulab jamun packet comes at a reasonable price which will satiate our cravings. After all, you shouldn't be worrying about gulab jamun price when all you want to do is eat.

So, don’t wait. Order your packet from Indore Online today!

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Tasty Instant Upma For Breakfast

Tasty Instant Upma For Breakfast

We often think of eating healthy options for breakfast to gain momentum in the morning, but end up having options that are processed and ready-to-eat. These options are laden with preservatives and go through processing.  But we cannot highlight enough that a healthy breakfast is key to health. Managing time is another problem, as mornings are hectic. To solve all these problems once and for all, we bring you a healthy and tasty instant Upma mix.

Instant Upma Mix

How is Upma healthy?

Upma is one of the traditional breakfast options that our moms used to make for us. The original process requires roasting Rava and chopping veggies to cook it. There are reasons why our moms gave us Upma for breakfast. The primary ingredient of Upma is Rava or Sooji which is made from wheat but grainier than atta (flour) or Maida (all purpose flour). Upma has veggies in it which become sources of various vitamins. It is not deep fried but contains a small amount of oil which is good for health. GI (Glycemic Index) of Rava is low so it keeps you full longer. 

Why ready to eat Upma?

  • Time saving

We are packed from morning till night and need everything on the go, this does not allow us to indulge in one thing for long.  This instant Upma is quick to make and satiates appetite.

  • Healthy

Traditionally cooked Upma is healthy but is ready-to-eat Upma healthy as well? The answer is yes as this instant Upma does not contain too much oil. The packaging ensures the taste and quality of ingredients are well-maintained.

  • Tasty

The reason for the popularity of Upma is its taste. It is eaten in many parts of India. The taste of any food is enhanced by the look and smell, and these columns are ticked by Upma. The softness of Upma with crunchy veggies is a delightful combination.

  • Relive childhood memories

When we see a plate of Upma, we go into a surge of nostalgia about when we were kids and enjoyed healthy dishes. Relive childhood with this healthy eating option which is ready in just minutes.

  • Hygienic

This instant Upma comes in nice packaging and is done at facilities with clean surroundings. This makes it a fit-to-eat option.

  • Eat anytime

Upma is traditionally considered a breakfast item but that does not mean that it cannot be enjoyed at any other time. Eat it as a quick, light lunch or as a mid-time snack.


Upma should be a part of the diet for health-conscious people who like Indian food. It is tasty and packet Upma is a hygienic and quick option. Add as many veggies as you want or eat it plain with curry. If you want to taste the authentic taste of Indore or to order Instant Upma from brands that originated in Indore, visit Indore Online.
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Dal Moth Namkeen: The Lovable And Popular Snack

Dal Moth Namkeen: The Lovable And Popular Snack

We are aware that the selection of nutritious snacks is limited. We all enjoy the diversity of fried snacks that our cuisine offers, but we don't want to eat them every day. Examples include pakoda, samosa, papdi chaat, etc. Protein-rich foods are the best for healthy snacking because they give us energy during a long day. And one of the foods that comes first to mind when we think about protein-rich foods is dal. So, here is a fantastic recipe for dal moth namkeen, which is full of protein and delicious.

In north India, dal moth namkeen is a well-liked snack. Whole masoor dal is used to make it, which is fried and mixed with energising spices, nutritious nuts, and crispy sev. You may also make barik sev at home if you want to or you can order it from Indore Online just by clicking on the link- Indore Namkeen Barik Feeki Sev. If sev is not to your taste, you may substitute aloo bhujia. The dal snack can be prepared in a variety of ways; here, we offer you a straightforward recipe for dal moth that includes cashews for a nutritious teatime treat.

Tips to begin with

● Dry the dal after soaking it to remove extra water.
● Fry the dal with a steel strainer.
● Only when frying the dal should the flame remain high.
● When the dal is hot, add the spices; else, the masala won't stick.

Dal Moth Namkeen Recipe


● Whole Masoor Dal/Whole Red Gram - 1 Cup
● Zero Number Sev/Nylon Sev - 1 Cup
● Salt - as per taste
● Black Pepper powder - as per taste
● Amchur/Dry Mango Powder - as per taste
● Black salt - as per taste
● Fried Kaju/Cashew nut - as required
● Oil - as required for frying


1. Let the whole masoor dal soak for the night. Then drain the water off. Spread the soaked dal out on a cloth, and allow it to dry for 10 to 15 minutes under a fan or in the sun.
2. Keep a pan with oil on a high flame.
3. Place the dal in a strainer. Fry the dal immediately in the strainer once the oil is hot. Don't lower the flame.
4. When the dal floats on oil and the froth is reduced, remove the oil by straining it. Lay the fried dal out on a piece of paper.
5. When the dal is hot, season with salt, dry mango powder, black salt, and black pepper. Mix well.
6. Combine the fried cashew nuts and zero number sev in the dal.

The delectable "Dal Moth Namkeen" is ready to serve.

Health Benefits of Dal Moth Namkeen 

For savoury appetisers like Dal moth Namkeen, whole or split moth dal is cooked and fried. Sprouting moth makes a wonderful and healthy chaat that can also be enjoyed. Moth beans are thought to be good for your health. It is a plentiful source of vitamins, minerals, calcium, protein, and other nutrients. Let's talk about their health advantages.

● Like other lentils, Moth dal is a good source of protein that aids in muscle growth and repair. Because dal is a strong source of protein, the moth bean is advantageous for individuals trying to lose weight.

● A strong immune system can defend against any disease caused by bacteria, fungi, or viruses. The abundance of minerals in moth beans helps to strengthen the immune system and fight off disease.

● There are many things that might stress us out and have an effect on our bodies either directly or indirectly. Because Moth dal contains zinc, regularly eating it can help to lessen the effects of stress.

● The fibre in moth dal encourages regular bowel movements and lowers the risk of developing chronic diseases including heart disease, high cholesterol, etc.

So, now you know that the Dal moth namkeen is a healthy snack you should not miss out on. But if you are thinking that the efforts are too much and want to enjoy it ready-made, you should order it from www.indore.online. Simply visit the website, search for Dal Moth namkeen and place your order or just click on the link- Buy JainM Foods Dal Moth, The other varieties of namkeens they offer are Jeeravan Sev, Tasty peanuts, Ujjaini Sev, Ratlami Sev Namkeen, Teekha Dal Sev and many more. At Indore Online the products are absolutely authentic, freshly packed, and free from preservatives. When talking about dal recipes, one more great recipe is Bedmi Poori which is prepared from Urad Dal. You can make this tasty recipe easily just by ordering already mixed Bedmi Poori Atta from Indore Online. They offer a delectable collection of toasts, some of which are Atta Mathri, Khasta Mathri, Pista Toast, Jeera Khari, Ajwain Khari, Suji Rusk, Namak Para Mathri, and Jeeravan Mathri. Indore Online is a one-stop platform for all kinds of Indore famous food.

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Masala Buttermilk

Masala Buttermilk- The Most Versatile Spice Blend

An extremely flavorful Indian spice mixture for digestion is called Chaas Masala, also known as Masala Buttermilk. Masala Chaas is a very well-liked summer beverage that is made with this spice mixture, which may be kept for up to a year at room temperature. Compared to juices and other drinks, the beverage is healthier.

Although pre-packaged chaas masala is commonly found in grocery shops, homemade chaas masala has superior flavours.

Chaas Masala or Masala Buttermilk

Masala chaas is made with chaas masala, an Indian spice mixture that aids digestion. There is a masala recipe for every family. Generally, it is made using black pepper, cumin seeds, cinnamon, cloves, and three different kinds of salt. Each ingredient should be lightly roasted before being finely powdered. It is kept in an airtight container at room temperature. It can last up to a year. You can make masala chaas in 2 minutes once the chaas masala is ready.

Masala Chaas: What is it?

The best summer beverage is Indian masala chaas! It is light and refreshing in addition to being healthy because it is made with curd, water, mint, and a special spice mixture. In India, especially in Gujarati and Rajasthani households, it is a highly well-liked beverage. It is also known as Katchhi Beer in some regions of Gujarat.

You only need a hand blender to make chaas; no particular skills are needed. You simply need to blend water and chilled curd, then pour into glasses. Add some prepared chaas masala (masala buttermilk) and enjoy the drink. It's that easy! This is the ideal way to stay cool on warm days. It complements any Indian food well. One summer beverage that you can prepare in advance is this one.

Why do people adore this Chaas Masala?

  • Chaas masala is versatile; it can be used in lemonade, a salad, a sandwich, or fruits.
  • This beverage gives you the necessary hydration while also aiding in body cooling.
  • There are many health advantages to buttermilk, some of which include:
  1. Hydrates your body and shields you from the sun's damaging UV rays.
  2. On a sunny day, it gives you energy.
  3. Brings down blood pressure.

Ingredients that go into Masala Buttermilk and their health benefits 

Rock Salt: Any Indian grocery store carries rock salt, also known as sendha namak or shindhalu. This salt helps with digestion, enhances appetite, gets rid of gas, and relieves heartburn. It is used as a DIY treatment for a variety of ailments.

Regular salt: It supplies the iodine your body needs.

Cumin seeds: This aromatic spice has a long history of usage in medicine in addition to its culinary applications. It has anti-carcinogenic effects, is a great source of iron, and helps with digestion, immune system support, and cancer prevention. Cumin aids in lowering blood sugar levels, which helps to keep the body's blood levels balanced.

Black Salt/Kala Namak: Indian black salt, sometimes referred to as Kala namak, is well-liked in India, and other countries all over the world. The salt has a pinkish-gray tint because of the iron and other minerals it contains. It is well-known for its advantages to health as well as for holding food. It has numerous health advantages. It strengthens your entire digestive system.

Black pepper: Black pepper helps with digestion and also soothes cough and cold.

Cinnamon: It has a high antioxidant content and prevents diabetes.

Cloves: It has a number of health advantages, some of which include aiding in digestion, stimulating the immune system, managing diabetes, protecting bone quality, combating oral illnesses, and relieving headaches.

Ingredients needed to make Masala Chaas

Yogurt- Prefer to use full-fat whole milk curd for chaas. However, you can use fat-free or low-fat curd if you're concerned about your intake of fat. Use either store-bought or homemade products. You should add more water if you're using greek yogurt.

 Mint: Only use the leaves; don't use the stems.

Chaas Masala: Earlier-prepared homemade masala.

Water: The amount of water to add depends on how thick your curd is. Use only cold water, please.

Recipe to make Masala Buttermilk 

It will yield 550 grams of Chaas Masala from this recipe.

  1. Dry roast the cumin, black pepper, clove, and cinnamon stick in a skillet over a low flame until they are of a light golden brown colour. Allow this to totally cool down.
  1. Transfer this to a jar, thoroughly crush it, and create a fine powder. Well-sift this masala. Set it apart.
  1. Dry-roast the normal salt now for five minutes on low heat. Allow it to cool down.
  1. Combine roasted table salt, roasted masala powder, sendha namak, and kala namak in a large bowl. Mix them thoroughly. Put all the ingredients in a blender and pulse a few times for simple blending.
  1. The Masala Buttermilk is prepared. Add a few mint leaves and 1/2 teaspoon of this masala to the buttermilk and stir thoroughly. It's time to enjoy masala chaas.

Important Tips

  • It tastes best when served cold, so keep that in mind.
  • If serving chaas immediately, use cooled curd and chilled water or stir in a few ice cubes. If you won't be serving it straight away, put it in the fridge.
  • When preparing the chaas, stir it first before pouring it into the glass.

Instead of making it at home, you can order Masala Buttermilk online with the assurance of getting it real, fresh, and free from preservatives from Indore Online by visiting the website www.indore.online, or simply by clicking on the link Laddhaji's Chaas (Chach) Masala. At Indore Online, you will find a vast collection of different types of masalas such as Chai Masala, Doodh Masala, Sabzi Masala, Poha Masala, Achar Masala, and many more. A variety of snacks are also available on their platform. Famous snacks like Hasty Tasty Indori Poha, Barik Sev, Indori Sev, Ratlami Sev, Navratna Namkeen, and many more can now be enjoyed in the comfort of your home just by ordering online from www.indore.online.  We encourage you to experiment with as many foods as you wish from Indore Online.

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Everything You Need To Know About Garam Masala

Everything You Need To Know About Garam Masala

Garam masala is frequently used as a condiment in Indian dishes. Garam masala is often ground into a powder for use in Northern Indian cooking, while it is mostly made into a paste for use in Southern Indian cooking using coconut milk, vinegar, or water. It is produced all year long. Garam masala can be combined with other seasonings or used alone on occasion.

Garam Masala: What Is It?
Indian cuisine frequently uses a mixture of ground spices known as garam masala. To enhance taste and scent, the garam masala ingredients are typically roasted before being ground. Simply put, masala and garam mean "spices" and "hot," respectively. However, garam masala isn't always considered to be a particularly spicy mixture. It is usually gluten-free, vegan, and aromatic. Garam masala is mostly used in powder form; nevertheless, the making of garam masala paste must be disclosed on the label.

Garam Masala variations
There isn't just one way to make garam masala. The ingredients vary depending on the location and the personal tastes of each chef. Northern Indian garam masala, which includes the Punjab region, frequently only contains black pepper as a spicy spice and relies primarily on aromatic and sweet spices. The only source of spice in the dish will be the addition of hot peppers as this garam masala will be quite mild.

The garam masala is likely to be hotter the further south you travel in India because red chillies are probably included in the blend. On the basis of what is more prevalent locally, the spices also alter. Recipes are passed down through families in addition to being regional. In India, becoming a masalchi (a person who mixes spices) is a source of pride, and every cook aspires to create the best garam masala blend.

Ingredients in garam masala
When purchasing garam masala, it is important to study the ingredients to ascertain which spices are used.

The typical ingredients in garam masala are:

Black pepper
Cinnamon (or cassia)

Turmeric, saffron, fennel seeds, ginger, garlic, mustard seeds, mace, star anise, tamarind, fenugreek, bay leaves, Malabar leaves, or dried red chillies are the other ingredients found in garam masala varieties.

What Flavor Does It Have?
Warmth, sweetness, floral undertones, and a hint of hotness from the black pepper are all added by garam masala. It is meant to be both a tasty and fragrant spice. Although turmeric, coriander, and cumin may make you think of a curry, garam masala is typically not extremely hot.

Using Garam Masala in Food
Near the end of cooking, garam masala is typically used to season the food and enhance the aroma. The dish can also have some extra garam masala sprinkled on top of it. Garam masala is often prepared fresh from constituent spices and consumed within a few days.

How to Prepare Garam Masala on Your Own 

Your garam masala will be much more fragrant and tasty than anything you can get in a jar at the supermarket if it is made from whole spices. A skillet and a coffee or spice grinder are required for this recipe. The whole spices required are:

2 tablespoons cumin
2 tablespoons cardamom
3 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon freshly grated nutmeg
1 complete cinnamon stick
1 teaspoon whole cloves


1. For about 10 minutes, roast the coriander, cumin, cardamom, and black peppercorns in a dry skillet over medium-high heat. To keep everything cooking evenly, stir them occasionally.
2. Remove the ingredients from the pan and allow them to cool once they have slightly browned and released a toasted, rich aroma.
3. Use a coffee or spice grinder to grind.
4. Add the grated nutmeg to the mixture.
5. Keep away from heat and in an airtight container.

Garam masala should be kept in a cool, dark place in an airtight container. It is best to use ground garam masala as soon as possible because it loses its power quite rapidly. Although it won't spoil, you should utilise it within a few weeks, though you can use it for up to six months. As the dish ages, you should anticipate using more garam masala to get the desired flavour.

Where to buy Garam Masala
In a well-stocked supermarket, garam masala can be found in the spice area. A speciality store or grocery store in India is probably your best bet. You will get the greatest flavour if you make your own by using the whole spices. You can also get fresh and real Garam Masala online from www.indore.online. Just visit the website, search for Pushp Masala- Garam Masala, and place your order, or simply click on the link Garam Masala - Pushp Brand - 10gm. Pushp masala from Indore is a renowned masala brand, and Indians trust the brand for its freshness and no added preservatives. Indore Online provides a range of authentic masalas from Pushp masala on its platform. You can also order snacks online from their website. They are specialised in supplying famous indori food like jeeravan masala, indori sev, ratlami sev indore, instant inori poha, instant bedmi puri mix, instant khaman mix and many such varieties of foods and readymade mixes.

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Interesting Variants of Papad One Must Try

Interesting Variants of Papad One Must Try

It is not required to explain India's passion for papad. Whatever name you like to use, papad, poppadum, happalas, or appalams, they have always been a standard side dish for our meals in most regional cuisines. Any meal can be improved with these wonderfully thin, disc-shaped sundried wafers. They can be made from a variety of pulses and flours, such as rice, ragi, or millet, and come in both spiced and unspiced varieties. A number of ingredients, including onions, tomatoes, chilies, chaat masala, and fresh coriander leaves, are combined and used as a topping for papad in the popular Indian snack known as Punjabi Masala Papad. It is also used in various cuisines to prepare a curry, such as the well-known Rajasthani Papad ki Sabzi.

Papads were traditionally prepared at home by the women of the household, who would gather to slice, peel, and sun-dry these crispy treats as part of a ritual. Although it might appear simple, the correct proportions of various combinations is important and it must be rolled as thinly as possible to obtain the ideal thin texture. They are then carefully stored in airtight containers after drying them in the sun. They can be fried or roasted right before serving. The most popular papads are those cooked with urad dal or moong dal, although there are many more variations as well.

Here are 10 delicious varieties of papad for you to try

Aloo ka Papad
These thin discs, which are well-known throughout Punjab, Delhi, and Uttar Pradesh, are made from mashed and boiled potatoes and salt. Another well-liked snack served during Holi is aloo ka papad.

Moong Dal Papad
These papads are prepared by using split skinless moong dal & split skinless urad dal. Other ingredients required are hing, salt, black peppercorns and oil. ¾ cup water is added in a non-stick pan, to which papad khar, salt and asafoetida, are added and brought to a boil. After letting it cool down, green gram flour, black gram flour and coarsely crushed peppercorns are mixed in a bowl and kneaded by adding papad khar water and oil to a stiff dough. In the next step, some more oil is added and pounded for 6-8 minutes. After stretching the dough with hands, it is divided into equal portions, covered with a muslin cloth and set aside for 2-3 hours. The portions are rolled out into thin papads by dusting them with some black gram flour and are spread on a sheet and sundried by turning sides for 2 days. They can then be roasted and served. To minimise your efforts in making moong dal papad, you can simply order it from Indore Online or just by clicking on the link- Indore famous Moong Dal Papad.

Kali Mirch Papad
The Kali Mirch Papad would be the ideal crispy delight for you if you enjoy the spiciness and pungent taste of black pepper. The Punjabi Masala Papad with tomato, onion, and chaat masala on top is the dish that is cooked with it!

Bajra Papad
Gujarati people love this crunchy treat, which is made from healthy bajra flour and salt.

Nachni Papad
The goodness of ragi flour is used to make Nachni Papad, or Nagli Papad, a well-known Maharashtrian treat. This papad stands out from the others because of its dark brown colour and somewhat more coarse texture.

Garlic Papad
A dal papad with a strong garlic flavour. Once you take a piece of this crunchy delight, you won't be able to put it down. Garlic papad is a common dish in Gujarat, Maharastra, and Madhya Pradesh. It also has a spicy flavour.

South Indian Rice Papad
This is a traditional South Indian dish that is frequently served with rice, sambar, and pickles. The batter is prepared with rice, salt, and additional ingredients like soaking sabudana pearls and some masala.

Khichiya Papad
Rice papads are referred to as Khichiya Papads in Gujarat. Papad is frequently eaten with curries or by itself with copious amounts of ghee.

Hing Papad
One of the variations of the country's western belt is the Hing Papad. It is a treat when eaten with plain dal and rice because of its distinctive flavour and scent.

Sabudana Papad
Tiny white sabudana or tapioca pearls are used everywhere. Particularly during festive occasions and fasts like the Navratris, people adore this papad.

Summing it up
So, why are you holding on? You can start munching right away now that you have the round up. You can order fresh and authentic papads from Indore Online. Papad varieties they have are Chana Papad, Moong Papad, Indori Sada Papad, Punjabi Masala Papad, and Khatta Mitha Chana Papad. You can also order ready-made Moong Papad atta if you want to make them on your own. Also if you are looking for “indori namkeen near me”, your search ends at www.indore.online. They have a rich collection of a variety of namkeens that are authentic and free of preservatives. You can even order poha online as they offer instant indori poha mix, that you can relish without putting in much time to cook. Their other famous instant mixes are Instant Idli Mix, Instant Upma Mix, Instant Dahi Wada Mix, Instant Khaman Mix, Instant Jalebi Mix and many more. They also offer a variety of unique masalas like Indori Jeeravan Masala, Chai Masala, Doodh Masala and other important masalas. So, just land on the website and place an order for all your favorite foods.
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Roasted Poha Chivda- A Healthy Evening Snack

Roasted Poha Chivda- A Healthy Evening Snack

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


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


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.

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.

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Masala Khakhra

Now Make Crunchy Masala Khakhras At 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!


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.

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Bedami Poori

Bedmi Poori: A Versatile Indian Bread

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.

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.


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.

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.

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Thandai Masala

Thandai Powder: The Healthy Way To Make Thandai

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!

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


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.

Thandai Powder
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.

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Indian Masala

Pushp Masala: Making Your Food Flavoursome

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.

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Achar Masala Recipe

Ways To Use Ready-Made Achar Masala

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.


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.


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.

Gangwal Achar Masala

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!

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