These recipes from Maneet Chauhan—chef, cookbook author, restaurateur, and "Chopped" judge—include a Ros Omelet, Vada Pav, Masala Paneer Kathi Rolls, and more.
You can take poori in a savory or sweet direction. Growing up, we’d eat it with chana masala or a potato curry, but I also put cinnamon sugar on it.
Make this Goan omelet, with its rich and comforting, fiery gravy, for breakfast, lunch, or dinner. It's the ideal dinner for one.
These recipes from Maneet Chauhan—chef, cookbook author, restaurateur, and "Chopped" judge—include a Ros Omelet, Vada Pav, Masala Paneer Kathi Rolls, and more.
Vindaloo is a Goan-based curry made with chile and vinegar. It is usually made with pork, one of my all-time favorites. I love the walking taco pie concept, as it reminds me of an Indian chaat. Here, layers of crispy corn chips, tangy, spicy pork vindaloo keema, tamarind chutney and a mango twist on pico de gallo make this a textural and taste symphony.
Panch phoron, an Indian five-spice blend, is perfect on savory dishes like curries. From the cookbook 'Chaat' by Maneet Chauhan and Jody Eddy.
A specialty throughout the Indian state of Goa, this omelet is surrounded by a delicious tomato gravy flavored with ginger, garlic, garam masala, and coconut.
This playful take on panzanella uses naan for the bread and two homemade chutneys for the dressing.
This vada pav recipe, featuring a crunchy potato fritter, is the perfect vegetarian sandwich. Here's how to make Indian potato fritter sandwiches.
If Maneet Chauhan could grill only one thing for the rest of her life, it wouldn’t be steak or chicken — it would be cauliflower. “Our diet is predominantly vegetarian at home because that’s how my husband and I grew up,” says the chef and Tournament of Champions star. “So cauliflower is a staple.” Although a tandoor is the best way to get that great charred flavor on vegetables (the cylindrical clay ovens get super hot), you don’t need one for this dish. Maneet mimics the flavor of tandoori dishes by using a yogurt-based marinade, then she matches the oven’s signature char by cranking her grill to the highest temperature. Try the recipe, and don’t skip the homemade naan. “It’s a version of what we serve in my restaurants,” Maneet says. “I make it at home all the time!”
"It gets a little smoke from the cumin, heat from the chile and ooey-gooey goodness from the cheese," says the Food Network star, who will be hosting a chefs' dinner at the South Beach Wine & Food Festival in Miami (Feb. 24-27). "It's a great entry recipe to Indian flavors"
Nashville chef Maneet Chauhan dishes on the flavors of her Indian homeland—and shares her favorite recipe for savory rice
This Pav Bhaji recipe gets its flavor from serrano chiles, fresh ginger, and garlic. Get the recipe from Food & Wine.
Sweet Potato Pakora Chaat is my take on the traditional Indian chaat. Chaat translated from Hindi means to lick—and this flavor and texture combination is very lick-able. This crispy chaat recipe is made with sweet potato, besan, rice flour and spices. It has a tangy taste from the tamarind chutney and coolness from the yogurt—and that sweet-tangy mixture is addictive. Garnished with crunchy sev, pomegranate seeds and fresh cilantro leaves, it’s an all-time favorite dish and the sweet potato keeps it seasonal for Diwali.
This Goan street food favorite brightens solo meals at home.
In her cookbook, Chaat, Indian chef Maneet Chauhan described this street snack sold by a pineapple chaat vendor by the Hyderabadi train station. The sweet fruit, accented with lime juice, sour-salty chaat masala, chile powder, cilantro, and pomegranate seeds, creates a decadent mosaic of colours and plucky flavors. Try swapping the pineapple out for ripe mango or watermelon, or drizzle the dish with thinned and lightly salted yogurt for a little more richness and depth.
How to make kulcha, parathas, and pooris at home with Maneet Chauhan.
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I’ll fill naan with kebabs, a fresh slaw and chutney for kati rolls and put them in the kids’ lunch boxes.
The story behind the iconic Memphis eatery and their 100 year old grease.
This Strawberry-Rhubarb Chaat recipe gets its flavor from Kashmiri red chile powder, mint, and ginger. Get the recipe from Food & Wine.
Flatbreads have always been a staple for Chopped judge and chef Maneet Chauhan. Every Sunday when she was growing up in Ranchi, India, her mom made parathas for brunch alongside homemade butter, pickles and yogurt, and her family also packed the whole-wheat flatbreads on train trips. “There’s a joke in my family that my sister fed me a bite of aloo paratha before I even started on solids,” says Maneet. “That’s how my love story with food really began.” Maneet has continued the tradition of making paratha, plus naan and poori, at home with her husband, Vivek Deora, and children Shagun, 10, and Karma, 6. “The kids get involved — the dough is like Play-Doh to them,” she says. “The versatility of paratha is amazing — I love it with a hearty goat curry, and my kids even eat it with ketchup.”
Deeply savory and vibrantly spiced, egg bhurji is a delicious take on scrambled eggs, enhanced with sauteed onions, ginger, and tomatoes.
"It is a true Southern breakfast dish but has the beautiful zing of spices that Indian cuisine is famous for embodying," says the Food Network star
This Spring Pea Chaat with Lemon Raita recipe gets its flavor from fresh English, sugar snap, and snow peas. Get the recipe from Food & Wine.
Maneet Chauhan’s new cookbook takes us to where her obsession with food began: India’s railways.
How to make kulcha, parathas, and pooris at home with Maneet Chauhan.
This recipe for Tibet’s fiery chicken-noodle soup is adapted from Chaat: Recipes from the Kitchens, markets, and Railways of India, by Maneet Chauhan and Jody Eddy. Chock full of shredded cabbage, carrot, bell peppers, green beans, chicken and rice noodles, scented with ginger and cumin, fired up with serrano chile, garnished with scallions and bean sprouts, it’s a nourishing meal in a bowl. This version is also pretty quick to put together, as it relies on store-bought chicken broth.
This Farmers Market Kurkure “Frito Pie” gets its flavor from Indian Kurkure corn puffs. Get the recipe at Food & Wine.
