Blog

Fattoush Salad With Pita Chips

April 16, 2026

This easy Fattoush Salad Recipe is one of the best salads to come out of the Middle East. It’s quick, easy, salad made with vegetables, a dark lemony vinaigrette, and crispy pita chips.

Full disclosure — I’m a Middle East kid, a third culture kid to be exact, and my love for Lebanese cuisine runs deep, second only to desi food. Fattoush Salad and Saudi Champagne are my two absolute favorites, and the day I figured out how to make both at home, restaurant style, changed everything. Now I always have pita chips in the house. Because Fattoush emergencies are real ok

To give my new cooks an intro, Fattoush is a Middle Eastern Salad extremely popular in the region, it’s like Kachumber in a Desi house or Caesar Salad in the West. Everyone knows it, everyone loves it! It has a colorful salad base with lots of vegetables like cucumbers, tomatoes, radishes, and it has a dark, zesty, sweet, and tangy salad dressing made with pomegranate molasses. And the star of the show, it has these crazy crispy pita chips on top that OMG I kid you not, changes Salad “crunch” meaning.

[feast_advanced_jump_to]

Ingredients

Fattoush is definitely a regional dish, and while the veggies are very basic, you will need some specific ingredients for the dressing. Here’s what you need:

For the Salad

A fattoush salad is essentially a “tossed salad,” so there aren’t any hard rules for what vegetables you can add to it. The most common in restaurants are romaine lettuce, radishes, capsicum, cucumber, onions, tomato, fresh mint, and parsley. Pick your favorites or whatever you have at hand and just roll with it.

For the Dressing

Sumac – A red lemony spice powder commonly used in Middle Eastern cooking – Just use extra lemon juice if you don’t have this.
Pomegranate Molasses – This is pomegranate juice concentrate that gives the fattoush dressing its characteristic dark color and flavor. This one is UNSKIPPABLE for the perfect fattoush dressing, yeah, sorry! Check the ingredients label to see if it has sugar listed in the ingredients. If there isn’t any added sugar, you will have to add honey or a sweetener of your choice to the dressing. You’ll find them in the ethnic section of your grocery store or just run into your local Arab grocery store.
Dried Mint – Add aroma, but you can work without it too.
Salt and Pepper – Of course
Olive oil – Very important for any salad, really
Lemon Juice – For the acid.

For Pita Chips

Use the real Khubs to make pita chips at home by deep frying or air frying. Here’s a little secret: if you are unable to get your hands on the authentic khubs, buy samosa leaves instead, cut them into pieces, and fry! That is a much better alternative to buying thick pita bread, which won’t crisp up how we want it to.

See the recipe card for full information on ingredients and quantities

Instructions

Let me walk you through the steps in this simple pictorial.

Step 1a: To make the dressing, combine all the ingredients in a jar and put a lid.

Step 1b: Shake the jar 5 to 10 times or until you see a smooth dressing. Set aside.

TIP: If you are like me and have fallen in love with the dressing, make a large batch of the dressing in one go and just place it in the fridge for instant fattoush.

Step 2: Cut up the khubs/pita into thin strips and then small 1/2 inch squares.

olive oil drizzling on pita chips in a baking tray.

Step 2: You can airfry or bake the pita chips by spreading it out on the pan, drizzling some olive oil, and baking for 5 minutes or until golden brown.

TIP: Separate the layers of khubs before or after cutting to make sure they aren’t stuck together. This is to ensure that you get nice crispy chips

Step 2: OR you can fry them in medium-hot oil for 2 minutes tops.

two containers showing fried and baked pita chips.

Step 2b: Allow your pita chips to cool down and set aside.

Step 3a: Toss all the sliced/chopped vegetables in your salad bowl.

Step 3b: Give it a good toss.

salad dressing drizzled on the vegetables.

Step 3c: Add your salad dressing.

Step 3d: Top with homemade pita chips and serve.

Top Tip

Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

Use the real thin pita for crispy pita chips or go for samosa leaves instead of using the thick bread like pita. Best tip I’ve ever received by a local and passed on to you now.

What to serve with Fattoush

It’s crazy how this Middle Eastern salad pairs so well with Desi and Western food! My family especially loves it with Fish Tahiri and raita. Here are some top-tier fattoush pairings:

fattoush served with yellow rice and meat.

Serve it with Desi barbecue like Chicken tikka, Malai Boti, or Bihari Tikka
Pairs so well with mild rice dishes like Malai Boti Pulao and Matar Pulao
Serve it with a full roast chicken like Lahori Chargha or Chicken Sajji
I love making Fattoush as individual mini servings for high-teas.

Frequently Asked Questions

How long can the dressing last?

Oh, for weeks! I prep my salad dressing in a large batch and keep it in the fridge in an airtight container. I use it whenever I need some. Easily lasts for 14 days in the fridge.

Can I prepare fattoush ahead of time?

Prepare the elements separately. The salad dressing, the pita chips, and the veggies. You can prepare the salad dressing and pita chips even 4 to 5 days in advance. Cut the veggies the night before and assemble right at the time of serving.

Can I use brown khubs to make the pita chips?

Yes absolutely!

Can I make Fattoush Pakistani style?

Um hell yeah! Add chat masalaaa, and you will have the perfect fusion-style salad ready!

More Salad-y Recipes for you to try:

Looking for other recipes like this? Try these:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Crispy Chicken Vegetable Croquettes

February 25, 2026

These chicken vegetable croquettes are a delicious twist on the classic potato croquette—loaded with shredded chicken, mixed vegetables, and spices. Crispy on the outside and soft on the inside, they make the perfect snack, appetizer, or side dish with rice. They’re freezer-friendly, easy to customise, and tested to perfection!

OK, full disclosure, I use these croquettes as a way to sneak in vegetables into my diet that my family and I don’t like to eat. So yeah, this recipe came into being out of NECESSITY more than anything else!

I cooked up these croquettes right after my chicken and vegetable kebabs went viral on IG. And well, they are here to stay, my friend! Pss.. You can also load veggies in your nuggets, just btw (I do that in my chili parm nuggets too)

[feast_advanced_jump_to]

Ingredients

Don’t get overwhelmed with the list. I promise you these are simply things you probably already have in your pantry.

Vegetables – I use this recipe as an excuse to eat all the veggies that I generally don’t like on their own. So broccoli and cauliflower are always part of the mix. Feel free to use any hard vegetables of your choice. Customise as you want!
Potatoes – All croquettes need a potato base. I’ve used regular white potatoes PLUS a sweet potato to up the nutrition.
Shredded Chicken – For the shredded chicken in this recipe, you can use any leftover rotisserie chicken from last night. Or, you can boil some with the potatoes.
Coating – Like all croquettes, this one also needs a crumb coat. You’ll need flour, eggs, and breadcrumbs. I also add sesame seeds for extra crunch and nutrition.
Cheese – Use any fresh high-protein cheese of your choice. I went with cottage cheese. You can use Feta, cream cheese, or mascarpone. Just adjust the salt level if using salted cheeses.
Seasonings – Apart from salt and pepper, I use homemade dahi bara masala for this recipe, which you can buy from the store or use chilli flakes, roasted cumin seeds, and coriander seeds instead.
Binder – I use breadcrumbs in the croquette base to give it binding.
Other – For taste, I also add cilantro leaves, garlic, and onions

See the recipe card for full information on ingredients and quantities

Instructions

Let me show you a simple step-by-step pictorial for this recipe.

Step 1: Boil potatoes and chicken together or separately with garlic, salt, and pepper.

Step 2: Peel the potatoes and add them to a large bowl.

Step 3: Mash the potatoes.

onions, chilies and garlic in a food processor.

Step 4: Use a food processor to chop all the listed vegetables and herbs. Keep it as fine or as chunky as you like.

finely chopped vegtables added to mashed potatoes bowl.

Step 5: Add all the chopped vegetables to the mashed potatoes.

shredded chicken added to mashed potatoes bowl.

Step 6: Shred chicken in the food processor and add it to the mashed potatoes.

PROTIP: Use the food processor to shred the chicken instead of doing it manually to save time and effort.

Step 7: Add in your cheese. (feta, cottage, ricotta, or any of your choice)

Step 8: Add in all the seasonings.

croquette mixture combined and ready for assembly.

Step 9: Combine everything with your hands to make a uniform croquette mix.

3 different shapes of croquettes forming shown: cigar, patty and ball.

Step 10: Take a tablespoon of the mixture and shape it in one of your preferred ways.

3 steps of crumb coating shown: flour coating, egg wash, bread crumb coating.

Step 11: Coat the croquettes in flour, then eggs, and lastly, breadcrumbs.

croquettes frying in oil and turning golden brown.

Step 12: Fry at medium flame in oil until crispy and golden brown in color.

Please note: Purple Cabbage bleeds in the kebabs and turns them slightly pink. I didn’t have a problem with that, so I went ahead and used it. If you think your kids or family may have issues, best to avoid them altogether.

Serving Suggestions

Serve hot with your favorite sauces on the side. I like to pair mine with garlic mayo or hot honey ranch (both recipes in my E-book)

Here are some more fun ways to use your croquettes and turn them into a meal:

Eat with yellow rice and yogurt
Serve with dal chawal (rice and lentils)
Make wraps out of it with mayo and veggies
Use for paratha rolls.

Variations and Substitutions

This recipe is generally on the spicy end ( my brown folks can ignore this comment). Here are some variations for you to try

Nuts and seeds – I add sesame seeds with the bread crumbs to up the nutritional value, but feel free to add some chopped nuts or seeds of your choice into the croquette mix as well.
Meats – Make this recipe with shredded beef, mutton, or lamb.
Heat – I’d categorize this recipe as spicy for a non-brown person, so feel free to reduce the heat a bit if you like.
Coating – Try using cornflakes instead of bread crumbs for an extra crunch.
Spring rolls – You can use this croquette mix as a filling for puff pastry, spring rolls, or samosas.
Potatoes – I’ve used a combination of white and sweet potatoes for this recipe. You can use just one variety as well.
Binder – I use breadcrumbs to counter the added moisture in the croquettes. You can use cornstarch, oatmeal, or tapioca flour, too, as a substitute.

Storage

The croquette mix can last in the fridge for about a day or two. So you can make the mix a day before and roll it and coat it the next day in front of the TV or something.

Freeze the croquettes in an airtight box. To freeze in a ziplock bag, make sure you freeze the croquettes individually first. They can last for upto 2 months in the freezer.

crumb coating croquettes on a parchment paper.

Expert Tips

I used whatever vegetables I had in the fridge. Please note
Use parchment paper in the tray that you freeze your kebabs in to avoid them getting stuck to the pan
This is a great recipe for “clean-your-fridge” day.
Freeze the croquettes individually in an open tray. Once they harden, add them to ziplock bags to avoid them getting stuck to each other.
Purple cabbage leaves tend to turn the croquettes pink (avoid it if you don’t want that)

Frequently Asked Questions

How long can I freeze it for?

They can last upto 3 months in the freezer in an airtight container.

Do I need to thaw the frozen croquettes before frying?

No need! Take them out of the freezer and shallow fry or airfry them directly.

Can I make this recipe vegetarian?

Yes! You can use mushrooms instead of chicken or skip it entirely. Just add more vegetables in place of chicken, so the balance of spices is intact.

More Nutritious Deliciousness

Here are some more potato-chicken-veggie mash-ups that have the ability to be full meals!

Chicken Corn Soup

December 31, 2025

This Chinese Chicken Corn Soup is a thick, comforting soup that comes together in just 15–20 minutes. Made with tender chicken, sweet corn, and silky egg ribbons. This recipe is inspired by both Chinese corn soup and Pakistani street-style soup. This recipe delivers the best of both worlds—authentic flavor with a subtle Indo-Chinese heat.

Have you heard of Egg drop soup? Its a soup that has egg ribbons as you add the egg to hot liquid. This recipe has those egg ribbons and an extra something in the form of corn and chicken. Let’s go!

The moment the temperature drops, I’m all about slurpy comfort food—think my lentil oats bowl piled high with crispy toppings. Chicken corn soup is a total warm hug in a bowl, perfect for cozy days, especially when I’m not in the mood for the bold, fiery punch of my Hot and Sour Soup (that one’s strictly for spice lovers). 💛

[feast_advanced_jump_to]

Ingredients and Substitutes

You need very few ingredients to put this soup together. Let me walk you through it a little:

Chicken Broth/Stalk – Homemade chicken broth is always the best option, in terms of flavor, nutrition, and freshness. As alternatives, you can use store-bought chicken stock or dissolve chicken bouillon cubes in water.
Shredded Chicken – I use shredded chicken that is left over from my batch of chicken broth. You can boil a chicken breast in some salted water to get instant shredded chicken. Or wash and use any chicken that’s left over from last night’s dinner.
Corn – Half of the corn used here is going to be whole Kernels for bite and texture. The other half of the corn will be creamed to make a smooth paste and add flavor to the soup.
Seasonings – Salt, black pepper, white pepper, and garlic powder.
Thickening agent – Like most soups, I’ve used cornflour/cornstarch slurry to thicken this soup. As a substitute, you can use arrowroot flour or tapioca flour. You can’t tell the difference.
Egg – Beaten eggs add those beautiful flowers or ribbons to the soup that it is iconically known for. You can use whole eggs or egg whites, based on your preference.
Garnish – For desi-style restaurants, you will always find soy sauce, hot sauce, and green chilies cut up in vinegar, served as the three condiments for this soup. A little spring onion on top, too, to make it pretty.

See the recipe card for full information on ingredients and quantities

Instructions

Here is a simple pictorial to show you how easy it is to pull together this soup in under 20 minutes!

Step 1: Heat up the chicken stock/broth in a stock pot until it starts to boil.

shredded chicken being added to the broth.

Step 2: Add all the seasonings and shredded chicken to the pot.

corn paste and corn kernels being added to broth.

Step 3: Cream half of the corn to make a paste and add the creamed corn and corn kernels to the soup.

stirring a simmering broth with wooden spoon.

Step 4: Stir all the ingredients and allow the soup to simmer for 3 to 4 minutes.

cornflour slurry being added to the broth.

Step 5: Make a slurry of cornstarch with water and add it to the soup while stirring.

chicken soup covered with a lid and simmering on stove.

Step 6: Cover the soup and let it thicken for 2 to 3 minutes.

Step 7: Reduce the heat to low. Beat eggs in a bowl. Drop it in the soup while stirring the soup.

chicken corn soup with egg ready in the stockpot.

Step 8: You will get egg ribbons in the soup. Adjust the seasoning and serve hot.

Note: To create beautiful egg ribbons, do these 3 things
– Keep the heat low
– Drop your beaten eggs slowly from some height.
– Stir the soup with a spoon from your other hand simultaneously.

chicken corn soup served in a bowl with toppings.

Serving

The chicken corn soup is served hot, garnished with spring onions and 3 condiments on the side:

Soy sauce
Hot sauce
Vinegar with green chilies sliced and added to it.
Toasted sesame oil (optional)

different condiments used for soup topping shown in separate bowls.

In restaurants, they bring it out with lovely prawn crackers. I love pairing it with fried rice and dragon chicken to make it a meal. On my low-carb days, I go with my chicken shashlik sticks and this bowl of goodness.

Expert Tips

Here are some pointers that I’ve learned along the way:

The best chicken corn soup is made with homemade broth. It’s probably not what you want to hear (as you’ve made it evident on the IG polls), but sadly, it is true. Your soup is only as good as the broth.
If you are making this for a gathering, assemble all the ingredients (except cornflour) in a bowl and refrigerate. On the day of the dinner, simply heat up the broth and add your thickening agent to it.
Always stir the soup simultaneously while adding cornflour to avoid lumps.

Variations

This soup is the simplest, basic, and most delicious version of a chicken corn soup there is. Feel free to experiment and make it your own! Here are some great variations for you to try

Vegetarian- Use tofu and vegetable broth instead of chicken and chicken stock to make it a vegetarian soup. You can also add more vegetables or mushrooms to this recipe to load up on the fibre.
Toppings– Pakistani street-style soups are sometimes served with slims, which are basically local spicy potato chips, which go really well, might I add!
Texture – You can cream all the corn if you don’t like corn kernels in your soup.
Noodles – Add ramen or egg noodles to the soup while it’s simmering to make noodle soup.

Frequently Asked Questions

Can I make this soup vegetarian?

Yes, you can use tofu instead of chicken and use a vegetable broth instead of chicken to make this a fully vegetarian soup.

Can I freeze the soup?

Yes absolutely! You can freeze the soup. The soup freezes well for up to 2 months. To reheat, directly put the soup block in a pot with a splash of water to revive it. You might have to add more cornflour to thicken it back again.

How long does the soup last in the fridge?

The soup can easily last up to 5 days in the fridge.

Can I reheat the soup in the microwave?

Soups or any other dishes that have cornflour in them are better off heated on the stove rather than the microwave. I mean, you CAN, but you will not get good results, and might end up with lumpy soup.

More Comfort Recipes on the blog

Looking for other recipes like this? Try these:

Traditional Pakistani Chicken Yakhni (Chicken Broth Recipe)

December 26, 2025

This delicious golden elixir, Chicken yakhni, or chicken broth, is the Pakistani/Indian version of comfort food at its best. Simple to make and deeply nourishing, this aromatic broth is perfect for boosting immunity. Enjoy it on its own in a cup with lemon or use it as a base for other dishes—this recipe also includes Instant Pot instructions and easy variations.

chicken broth with chicken served in a bowl.

Yakhni is usually made in a South Asian house when we want something hot and soothing (or when one of us is sick, so the whole house drinks it, iykyk). Use this broth as a base for my Hot and Sour Soup recipe, or add it to pea pulao (matar pulao) for added nutrition.

[feast_advanced_jump_to]

Ingredients

The ingredients used here are super basic. Let me walk you through some key points and substitutes.

Chicken – The best options of chicken here are going to be bone-in chicken or leftover rotisserie chicken carcass. The bones add flavor and nutrients to the broth. Chicken wings are a great option, too. I don’t recommend broth made from boneless chicken; you’ll get the broth, but lose the depth of flavor provided by the bones.
Whole spices – The bay leaf, garlic, black peppercorns, and red chilies are all essential for flavor and aroma. The bay leaf and garlic help in combating the raw poultry smell.
Onion – Use any that you have at hand, yellow, white or red.
Vinegar – This helps in breaking down the collagen from the chicken and releases more nutrients into the broth. I suggest white vinegar for this recipe, but feel free to use your favorites.

See the recipe card for full information on ingredients and quantities

Substitutions

Black peppercorns – Use crushed black pepper or powdered black pepper
Whole red chilies – Use crushed red chili flakes or powder.

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1: Add the chicken to a stock pot and turn on the heat to medium.

half-cooked seared chicken in a stockpot.

Step 2: Sear the chicken in the pot until the surface becomes white and most of the water from the chicken has evaporated.

Step 3: Add all the whole spices and onion.

Step 4: Add water and vinegar. Turn the heat to high and allow the water to start boiling.

scum rises to surface of the chicken stock.

Step 5: Skim the froth and impurities off the top with the tea strainer or slotted spoon.

Step 6: Reduce the heat to low, cover the broth, and let it simmer for 2 hours or more.

Note: Searing the chicken first (with or without oil) in the pot reduces the froth or scum that rises to the surface.

How to serve Chicken Yakhni

Chicken Yakhni is traditionally served hot in cups with black pepper and salt sprinkled, along with a lemon wedge on the side. Another way to serve it is in a bowl, with the chicken pieces added back to it as a whole or shredded, garnished with cilantro, black pepper, lemon, and salt. It is also used in pulaos or in recipes that call for chicken stock, such as soups.

chicken broth served in a bowl with chicken pieces.

Here are some amazing recipes you can use Chicken Yakhni in:

Use to cook the rice in Shahi Chicken Pulao.
Use in place of water in Pea Pulao (Matar Pulao)
Use as a base for Chicken Hot and Sour soup.
Use as the base for Chicken Corn Soup
Use in place of water in Spicy Lentil Oats porridge (khichdi)

Expert Tips

If you’d like a deeper flavor, sear the chicken in a tablespoon of oil first and get the surface browned instead of stopping at white. Then add the rest of the ingredients. This will give you a deeper flavor.
Chicken with skin-on has healthy fats and releases more flavor.
Allowing the broth to simmer at the lowest possible heat at the longest possible time (4-6 hours) is the best way to develop flavor.
For a quicker version, follow the Instant Pot instructions.

Storage

Strain your yakhni through a fine colander or a muslin cloth. Use the chicken pieces and shred the chicken to use with this soup or for other recipes. When the yakhni cools down, it forms a layer of fat on the top, which can be removed if you want.

The yakhni can be stored in the fridge for a week easily. If you’d like to consume it later, best to freeze it. It can last in the freezer for up to 2 months.

Variations

I’ve given you the most basic and easiest chicken broth to whip up. You can use this broth as a base for Pakistani recipes as well as Asian and Western cuisine. There are so many variations and fun things you can do with it. Here are some great options for you to try.

Deeper flavor – Sear the chicken and caramelize the onions in 1 tablespoon of oil before adding the remaining ingredients. Seal in the chicken juices and brown its surface. This will create a much deeper and richer flavor.
Vegetables – Add celery, carrots, or cauliflower to turn this broth into a chicken vegetable broth and make it more nutritious.
Spicier – Add red chili flakes, and crush black pepper to give your broth a spicy kick.
Flavor – Add other aromatics like fennel seeds, cumin seeds, and green cardamom.

Frequently Asked Questions

Can I use beef or mutton to make this broth?

Absolutely! Use the same exact recipe to make broths of your favorite meats like beef, mutton, or lamb. Make sure to sear the meats in a tablespoon of oil and allow all the water from the meats to evaporate before proceeding with the recipe.

What’s the difference between chicken broth and chicken stock?

The key difference is that stocks are made from bones and require longer cooking time, and broths are made with meat/vegetables and require a comparatively shorter cooking time. Yakhni uses both broth and stock words interchangeably. You can make yakhni from bones alone and from bone-in meat too. But generally, all yakhni is simmered for a long period of time.

Is homemade chicken broth better than store-bought?

For me, in essence, all homemade food is better than store-bought. You are bypassing preservatives and DNAs of multiple animals at once, since large batches of broth are made from larger batches of bones. Plus ofcourse, you can control the quality of your ingredients and the sodium content you’d like in your food.

How do you know if chicken broth has spoiled?

When you heat your chicken broth, it may taste sour or smell funky or rancid. Or you might see air bubbles or discolorations in the clear liquid. That’s when you know you have to toss your batch. Fresh broth is clear, smooth, and smells savory.

More Recipes like this

Here are some more comfort food recipes on the blog:

Chicken Yakhni or Broth

This Pakistani Chicken Yakhni or Broth is made with whole spices and bone-in chicken to create a simple gold liquid, which is comforting to have on its own or use in other recipes.

5 from 1 vote

Print Pin

Course: Chicken Recipes, How To’s

Cuisine: Continental, pakistani

Prep Time: 5

Cook Time: 4

Servings: 2 Litres

Calories: 531kcal

Author: Wajiha

Ingredients

Instructions

Stove Top Instructions

Place your chicken in a 5-liter stockpot or any deep saucepan with a lid. Turn on the heat at medium-low and allow the chicken to release some of its liquid. Saute for 2 to 3 minutes of until the chicken surface turns white.
Add all the remaining ingredients in the pot and allow the water to come to a boil.
Now use a skimmer or a strainer to improve any impurities or froth that comes up to the surface.
Cover the pot with a lid and reduce the heat to low. Let this chicken broth simmer for 1 to 2 hours. You can leave it for longer if you have the time.

Instant Pot Instructions

Chuck all the ingredients directly in the inner pot of the pressure cooker. Pour the water over the scraps. You can add more water, but DO NOT let the water reach above two-thirds of the way full.
Place the lid on the Instant Pot with the vent knob pointed towards "sealed".
Select the high pressure cook function and set it for 1 hour.
Once cook time has elapsed, turn off the Instant Pot and allow the pressure to release naturally for 20 minutes. Quick-release any remaining pressure manually.
Carefully lift the lid, allowing the steam to escape away from you.

To Serve

Yakhni (broth) is traditionally enjoyed as a hot, clear soup, often sipped from cups. When serving it as a drink, add lemon wedges along with a sprinkle of black pepper and salt.
If serving the yakhni with chicken, shred the cooked chicken from the recipe, return it to the broth, and finish with vinegar and black pepper.
Use it in place of broth/stocks in other recipes.

Storage

To store the broth for later use, strain it through a fine sieve and allow it to cool completely. Transfer the cooled broth to airtight containers and refrigerate or freeze as needed.
The cooked chicken can be shredded and stored separately or left in the broth. the broth can be used in any recipe that calls for chicken stock or broth.

Notes

Chicken – Use bone-in chicken to create a rich, nutrient-dense broth. Use the whole chicken carcass for this recipe. The cut of your chicken doesn’t matter. You can also use the bones of your leftover rotisserie chicken. You can skip the searing step if you are using it and start with step two.
The broth can last for a week in the fridge and upto 2 months in the freezer.
For variations, you can add vegetables of your choice or other spices like fennel seeds, cumin seeds, or green cardamom.

Nutrition

Serving: 2servingCalories: 531kcalCarbohydrates: 11gProtein: 36gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 208mgSodium: 1463mgPotassium: 632mgFiber: 3gSugar: 3gVitamin A: 911IUVitamin C: 5mgCalcium: 136mgIron: 3mg

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Spicy Oats Khichdi

October 23, 2025

Spicy Oats Khichdi is here to feed your palate and your soul. Indulge in this spicy porridge, which will quickly become your go-to guilt-free comfort food. Made with yellow lentils and oats, these spicy masala oats have the power to be the most versatile dish in your weight loss arsenal. Make it soupy or thick like porridge or Haleem; you control how the dish turns out.

Ok, full confession, I need to trick my brain into eating better. I make the tangy lentil oats sometimes, or the delicious bottle gourd curry (lauki ki bhujia) on my vegetarian days of the week. Keeps my nutrition in check with zero compromise on flavor or deliciousness.

These oats khichdi or masala oats are my go-to on days I need to eat mindfully. Made with simple Pakistani/Indian spices, they are such a perfect base to add toppings to and make into a whole meal, like you do with poke bowls (More on this later)

[feast_advanced_jump_to]

Ingredients

Here are a couple of pointers and notes about the ingredients.

Oats – There is no restriction as to what kind of oats you use in this recipe. Steel cut, rolled, or quick. Use any oats you have at hand.
Lentils – I make this recipe with yellow lentils, but feel free to experiment and use others that you like. Masoor dal or red lentils also work!
Tomato – I use fresh tomatoes, but tomato puree or canned tomatoes work for this recipe just as well.
Chilies – This oats khichdi uses three kinds of chilies: whole (green), crushed, and powder (red). It doesn’t pack as much heat as you think it would, so I won’t term this recipe as too spicy.
Ghee – Ghee or butter gives it more than oil would, but you are welcome to use any option you like: Ghee, butter, or oil.
Fried onions – Brown fried onions are used as a garnish here. Simply brown fry 1 to 2 onions in oil and remove them, and set aside. You can also buy pre-fried onions from any Asian grocery store or fry onions at home.
Other Garnish – Lemon juice, some ghee, and cilantro. Lemon juice really adds that kick to this recipe. You can also do add-ons like chilli oil or chat masala (optional)

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

green chilies and cumin seeds in oil in a pot.

Step 1: Fry cumin seeds and green chilies in ghee/oil in a deep pan at medium heat.

Step 2: Add tomato, garlic ginger paste, and spices.

khichdi base ready with tomatoes and spices tempered and semi cooked.

Step 3: Add a splash of water and let the tomatoes cook until mushy when pressed with the back of a spoon.

raw yellow lentils and whole oats added to pot.

Step 4: Add oats and yellow lentils.

Step 5: Add water and allow it to come to a boil.

Step 6: Cover with a lid and let it cook for 40 to 50 minutes at medium low heat.

Step 7: Stir occasionally at 10-minute intervals.

Step 8: At the 40-minute mark, check the thickness of the khichdi. Cook longer if you want a thicker version, or turn off the heat and let it sit for 10 minutes before serving.

spicy oats khichdi served in bowl garnished with cilantro and fried onions.

Garnish with crispy fried onions, lemon juice, a dollop of ghee or butter and cilantro. Serve hot!

Variations and Toppings

The beauty of this oats khichdi is that it is the ideal base to create customized pokebowl-style Mains. You can create so many different versions with just the same recipe. For added nutrition, you can also try adding chicken broth or stock instead of water to cook the khichdi.

khichdi topped with multiple toppings like cilantro, achaar, onions, red chilies and shredded chicken.

Here are a couple of topping ideas for you to try:

Leftover chicken, shredded or fried.
Any other sauteed protein, like lamb chunks or beef.
Achaar or pickles
Pickled or fresh sliced onions.
More green or red Thai chilies
Sautéed vegetables like carrots or peas.
Fried crisps like pappad, chips, or tortillas.
Masalas like chaat masala, dahi bara masala, or paprika.
Sauces like Harissa or Schezuan Sauce would go beautifully with this recipe.

Like I said, make it your own, bruh! The topping possibilities are endless. Personally, I use this as a fridge clean-up opportunity. IYKYK.

Expert Tips

Use a heavy-bottom pot or pan to avoid your khichdi from burning.
Always allow the Khichdi to cool down for at least 10 minutes before serving to allow it to thicken on its own.
For a more haleem-like consistency, use a Haleem Ghotni (Wooden Hand Masher) from time to time when the Khichdi is cooking. (Haleem is a meat and lentil South Asian porridge)
Add raw chicken while frying the cumin seeds to create a more Haleem-like Khichdi.

Frequently Asked Questions

How long can the Oats Khichdi last in the fridge?

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Can I freeze the khichdi?

Yes! Allow the khichdi to cool down. Do not add the garnishes. Transfer the cool khichdi into a ziplock bag or an airtight container and freeze. To thaw, put the khichdi block into a saucepan with 1/2 cup of water and heat it up.

Is Oats Khichdi good for weight loss?

Weight loss is personal and different for different people. This recipe is great if you are trying to go on a deficit and still feel full and satiated. You can also add shredded chicken or beef to add protein to this recipe.

Can I make this Oats khichdi without the dal/lentils?

Oats Khichdi without dal is simply masala oats. You can absolutely do that, but increase the oats quantity to compensate for the dal, as the spices will become too overpowering otherwise.

More Vegetarian Recipes:

Looking for other vegetarian recipes? Try these:

Nando’s Peri Peri Chicken Livers

September 28, 2025

This copycat Nando’s style Peri Peri Chicken livers are spicy, delicious, quick to make, and easy on the pocket! You can serve them as an appetizer or a main, and WOW everyone in just 20 minutes.

peri peri chicken liver served in a skillet with bread slices and lemon on the side.

These simple, delicious Peri-Peri Chicken Livers are Portuguese in origin. They are super popular amongst South Africans, and I thaaaaaaank Nando’s, on behalf of the rest of the world, for introducing this absolutely finger-licking deliciousness to us.

They are saucy, spicy, tangy, and I loveeee love loveee that I can just make this up for lazy dinners when I don’t wanna be in the kitchen for more than 20 minutes.

Also, FYI, my favorite pastime is to find Restaurant foods that I love and then make them at home with nutritious alternatives. It’s cheaper and healthier and gives me my power back, you know? Like my P.F. Chang’s Dynamite prawns or the cult favorite Saudi Champagne are on top of that remake list.

[feast_advanced_jump_to]

Ingredients and Substitutions

You only need a handful of things to make this recipe. But the food police in me won’t give you many substitutions since we are aiming for the real “Nando’s taste”. (Soooorryyyyyy)

Chicken livers – Wash them and cut them into smaller pieces. Fresh chicken livers always taste better.
Spices – Coriander powder, paprika, black pepper, and salt.
Peri Peri Sauce – No substitutions here, amigos. Im sure other brands have peri peri sauce on the market, but I went ahead and used the Nando’s one. So now the trick is to use the one that has the right spice level you like. I went with the Medium, because there are other spices too in the recipe. And I’d say it turned out on the spicier side. So if you’d like it to be less spicy, I’d suggest going for the garlic Peri Peri sauce.
Garlic and Onion – Any onion would do, no issues. Garlic and onion are going to be finely chopped. This is probably the only cutting needed in this recipe.
Cream – This recipe calls for cooking cream because its light and thin. But you can substitute with regular thick cream and simply add water to dilute (more later)
Tomato paste – You have wiggle room here. You can use ketchup if you are out of paste.
Oil and Butter – The Nando’s chicken livers are creamy, buttery, and spicy. Safe to say this recipe uses both oil and butter. But I’d let it pass if you are out of butter. Use oil only instead.

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

This is a simple recipe with only 10 minutes of cook time.

chopped onion in oil in a large skillet.

Step 1: Add oil and butter to a large skillet or pan. Toss in chopped onion and fry at medium heat until they turn translucent.

minced garlic added to translucent onion in the skillet.

Step 2: Add minced garlic to onions and saute for a minute.

raw chicken liver, spices and tomato paste added to the skillet.

Step 3: Add chicken liver, spices, tomato paste, and lemon juice to the pan and saute them.

cooked spicy chicken liver in the skillet with a wooden spoon.

Step 4: Cook the liver till all the liquid evaporates and you can see oil separating on the sides.

peri peri sauce and cream added to the chicken liver pan.

Step 6: Add peri peri sauce and cream. Mix well and cook for 1 minute.

chicken liver ready to serve, garnished with parsley in the skillet pan.

Step 5: Garnish with chopped parsley and some extra butter.

Expert Tips

Give the chicken liver an acid treatment for about 5 minutes before cooking. You can use lemon or vinegar to do so. This removes any residual smell or odor from the liver.
Fresh Liver always tastes better than frozen. That is true for all organ meat, really. Other than taste, even nutritionally, it is always better to go for fresh liver and cook it the same day.
Kitchen scissors are better for cutting the slippery livers.

Serving and Pairing

Traditionally, these creamy Peri Peri chicken Livers are served with baked bread, and more authentically, the Portuguese rolls. Serve it with any bread or loaf of your liking, with butter and lemon on the side.

If you are serving this as an appetizer, then a nice apple chicken stir fry and fried rice as the main course would pair really well with it. You could also do a mild soup like the chicken corn soup, or grilled chicken and salad as the main. I’ve also served it as individual canapes for parties, and they turn out amazingggggg.

Frequently Asked Questions

Can I use mutton liver for this recipe?

Yes absolutely! You will need to increase your cooking time by 15 minutes. Add 1/2 cup of water after the spices, and cover the liver with a lid. Let it simmer at low heat for 15 minutes, then add the peri-peri sauce and cream.

Can I keep the livers in the fridge after they are cooked?

Chicken livers and all organ meats taste the best when served fresh, but yes, you can keep them in the fridge overnight. Consume it within 2 days.

How to reheat the chicken livers?

I’d recommend reheating the livers in a pan or a skillet. Add 3 to 4 tablespoons of water. Allow it to heat up and then add your livers. Cover the lid for 2 minutes, and it’ll be done.

More Recipes

Looking for other recipes like this? Try these:

Chicken Malai Boti

June 29, 2025

Chicken Malai boti is THE desi barbecue item to try. It is a melt-in-your-mouth, succulent, juicy, tender white chicken skewer made with traditional spices. It is super popular in the Pakistani Barbecue scene. It is an easy, make-ahead, freezer-friendly recipe that even teens can whip up.

chicken malai boti skewers on a platter with salad on the side.

If this is barbecue season in your area, you have found the perfect recipe to try. We love grilling! Mutton chops and chicken shashlik are my other barbecue favorites.

If you’ve been reading my blog for a while, you’d know I love creating fusion recipes. This chicken malai boti also inspired a Malai Pulao Rice that I think you’ll love.

[feast_advanced_jump_to]

What is Malai boti

For my literal peeps, “Malai” means cream and “boti” means chunks of meat. The “cream” is to signify the color and the marination of this chicken, and also the soft, silky texture of this barbecue. A lot of restaurants also list it as Murgh malai tikka.

The chicken gets its characteristic white appearance from cream and yogurt, and specifically no use of red spices. You can make it on the outdoor grill or tandoor, which is how it is traditionally made. But if you are like me, then do it in a pan or the oven!

Ingredients

Most ingredients are pretty basic. Here are some notes on the key ingredients.

Chicken – There is no preference for using a specific part of the chicken or cuts. They are traditionally made in boneless chunks in restaurants, but I’ve made malai boti using small bone in chicken pieces too. Works both ways!
Spices – Malai boti is known for its characteristic white color on the inside, while charred and grilled on the outside. The spices used make sure to not add color to the chicken. We use
Cream – Cream is the “malai”, so quite the namesake of this recipe. Use any thick or table cream available to you. For my readers in South Asia, you can also use actual malai (the thick yellow clotted cream that settles on top of cool non-homogenized milk)
Tenderizer – The restaurant style malai boti gets it melt-in-your-mouth texture by adding a tenderzier. Chicken, doesn’t take long to tenderize so this is only for texture purposes. I used raw papaya paste as used traditionally. As substitutes, you can use tenderizer powder or kiwi paste.
Green Chili & Lemon – Use serrano or Thai green chilies to pack heat. Skip the chilies to reduce the heat.

See the recipe card for full information on ingredients and quantities

NOTE: Most recipes you see online will have coriander leaves as one of the ingredients for malai boti. That’s a BIG NO NO. Coriander leaves give a greenish color to chicken and are not used in restaurant-style malai boti.

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1 – Add green chilies and yogurt to a blender.

step 2: yogurt and chili paste in the blender cup.

Step 2 – Blend until smooth.

step 3: chili yogurt paste with raw chicken in a bowl.

Step 3 – In a bowl, add the chicken to the chili yogurt mix.

step 4: spices added to chicken marinade in bowl.

Step 4 – Add all spices, seasonings, and tenderizer to the bowl.

step 5: boneless chicken in white malai marination.

Step 5 – Marinate the chicken well. Cover and set aside for 30 minutes.

step 6: Malai boti threaded in skewers and on a baking tray.

Step 6 – After 30 minutes, thread the chicken onto a metal or wood skewer.

step 7: Grilled and charred malai boti cooked.

Step 7 – Grill the chicken malai boti on a non-stick skillet or pan at medium-high heat for 5 to 7 minutes or until charred on the outside.

step 8: a small steel bowl with coal on top of the chicken to give smoke flavor.

Step 8 – Additionally, you can give coal smoke.

This Malai Boti is a star on its own. Serve hot with a good green mint chutney on the side and sliced onions and lemon wedges. Oo lala

chicken malai boti skewers served on a plate with salad and onions on the side.

Expert Tips

Marination: These malai boti have a characteristic melt-in-your-mouth silky texture because of the papaya paste in the marination. If you aren’t going to grill the chicken right away, skip the papaya paste from the marinade. This is important! Chicken tends to tenderize very quickly. It only needs 30 minutes to 2 hours with papaya paste. So if you plan to marinate your chicken overnight, skip the papaya paste, and only add it when you are threading the chicken before grilling.
Soaking the skewers: If you are using wooden skewers, soak them for 20 minutes in water before using them. This tip prevents the skewers from burning when you grill them.
Giving Coal flavor: A coal infusion upgrades our malai boti to a restaurant-style style authentic version!

Pairing & Variations

Make rolls with homemade parathas.
Serve with kachumbar salad and yogurt on the side.
Serve on a bed of pulao rice, or make the fusion version of this recipe, Malai Boti Pulao
A nice bhuni daal (lentils) and roti would be finger-licking good.
Use as a sandwich or wrap filling, or even a pizza topping!

Frequently Asked Questions

How to give coal smoke to the malai boti?

You can do this by adding a few drops of liquid smoke to your grilled chicken. OR heat a piece of charcoal until red hot. Place it in your grilled chicken on a piece of bread or foil. Drizzle oil on your coal and cover the chicken with a lid immediately. Your smoke will infuse into the chicken within 5 to 6 minutes

Can I make this recipe with beef or mutton?

Absolutely! Just increase the quantity of papaya paste to double and increase the marination time to overnight.

How can I freeze Malai Tikka?

You can freeze the raw marinated chicken (minus the papaya paste) in a ziplock bag. The cooked Malai tikka can also be frozen in airtight containers for 30 days.

Can I use bone-in chicken?

Yes! If you’d like to make malai tikka or simple bone-in chicken, skip the skewers and grill the chicken pieces individually.

Other Barbecue Recipes and more

Looking for other recipes like this? Try these:

Crispy Aloo Bhujia fry

April 21, 2025

Crispy potatoes with minimal spices and 10 minutes on the clock! If that’s your feel, this Crispy Aloo ki bhujia recipe is the one for you! You probably already have everything you need to make this in your pantry. Lets go!

aloo bhujia potato fry served in a dish.

With this recipe, I tip my hat to my Bihari roots. Crispy aloo bhujia fry is a popular dish in Bihar and Uttar Pradesh in India (where my dadi is originally from). And now I make it in my very Pakistani home and love it just as much. You can pair it with dal chawal, or have it with paratha roti or any flat bread of your choice. A chutney on the side and you have the perfect meal!

[feast_advanced_jump_to]

Ingredients

Here are a couple of pointers and notes about the ingredients.

Potatoes – Use the potatoes that you are most comfortable cooking with. This is a very easy and forgiving recipe.
Spices – Whole red chili, cumin seeds, and turmeric are the spices that add flavor to this recipe. They are used in very little quantities only to add some fragrance and subtle flavor.
Oil – Any neutral oil works. You can also go for olive oil or ghee.

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

Step 1: Cut the potatoes into 4 thick wedges.

Step 2: Slice the potatoes into thin sections.

NOTE: If you don’t want to do it manually, you can use a mandolin or a slicer to make thin potato slices.

adding cumin and whole red chili in oil in a pan.

Step 3: Add oil, cumin seeds, and whole red chilies to a skillet or wok. Fry at medium flame for a minute.

Step 4: Add sliced onions.

Step 5: Allow the onions to fry for 2 to 3 minutes or until translucent.

Step 6: Add sliced potatoes.

Step 7: Add spices and mix.

Step 8: Cover the lid of the skillet for 10 minutes and reduce the heat to low.

Step 9: Remove the lid and adjust the salt.

Step 10: Finish cooking immediately or fry bhujia for another 5 minutes at high heat to create some crispy pieces of potatoes at the bottom of the pan.

Pairing

I love serving my aloo bhujia with paratha for breakfast.
My in-laws have it with rice and dal on the side.
This recipe works with all types of flatbreads: roti, chapati, paratha, puri or even toasted bread.

aloo bhujia potato fry served in a dish wth rice and lentils on the side.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they will make the recipe

Spicy – This recipe is generally mild heat-wise. To pack more heat, add chopped up serrano green chilies or more red chili flakes.
Other Vegetables: I have added sliced carrots and peas in the past to this recipe, which works beautifully.
Tomato: For a more saucy/wet bhujia, you can add chopped tomato to the onions in the beginning. For a more curry-style potato, try my aloo ki tarkari (potato curry), eaten at brunches.
Egg: Once your bhujia is ready, create a little space on the skillet and add an egg, topped with salt and pepper.

Top Tip

DO NOT be heavy-handed with seasonings on this recipe, especially with salt. The potatoes tend to get oversalted very quickly. If in doubt, add less seasoning in the beginning and adjust later towards the end.
A mandolin or a slicer is better if you want even thin slices.
This potato fry is made essentially in steam and oil. If you’d like it to be crispy or CRISPIER, let it fry for longer, tossing it once or twice. An additional 5 minutes in the pan will give you a nice golden, crispy potato base and soft potatoes on top. Mix ’em up and you have the perfect combo of both.

Frequently Asked Questions

Can I add any other vegetable to this recipe?

Any hard vegetable that can be sliced will work great in combination. Like carrots, zucchini.

Can I cut potatoes any other way?

The cut I’ve shown in the picture is the traditional way, but feel free to make this dish your own. Make sure the potatoes are thinly sliced, whichever way you choose to slice your potatoes.

How long does this sabzi/bhujia last?

So theoretically, the aloo bhujia can last in the fridge for up to 3 days, but practically, the taste and texture get compromised once it’s refrigerated. I’d suggest only making enough quantity that you can consume in one sitting.

More Recipes on the blog

Looking for other recipes like this? Try these:

Aloo Bhujia

Quick South Asian recipe made by frying potatoes in oil and simple spices.

5 from 2 votes

Print Pin

Course: 30 min meals

Cuisine: Indian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 3 servings

Calories: 300kcal

Author: Wajiha

Ingredients

▢ 1 large onion sliced
▢ 2 medium potatoes peeled
▢ 2 teaspoon cumin seeds zeera
▢ 1/2 teaspoon salt or to taste
▢ 4 whole button red chilies dried
▢ 1/4 teaspoon turmeric powder haldi
▢ 1/2 teaspoon crushed red chili flakes or to taste
▢ 4 tablespoon cooking oil or ghee

Instructions

Cut your potatoes into 4 equal wedges. Slice those wedges cross-sectionally as thin as you can. Set aside.
Add oil to a wok/karhayii or skillet. On medium heat, add cumin seeds, whole red chilies to the oil.
Add sliced onions and saute till the onions become translucent.
Add the potatoes and remaining seasoning to the skillet and stirfry for 2 minutes.
Reduce the heat to low and cover the skillet with a lid. Let the potatoes cook for 10 minutes.
Remove the lid and check one potato slice to see if its cooked.
Now you can finish cooking here or stirfry the potatoes for another 5 minutes at medium heat to get some bits to get crispy and golden on the bottom.
Garnish with coriander and serve hot with roti, or dal and rice.

Notes

DO NOT be heavy-handed with seasonings on this recipe, especially with salt. Add less seasoning and adjust later towards the end.
A mandolin or a slicer is better if you want even thin slices.
This potato fry is made essentially in steam and oil. If you’d like it to be crispy or CRISPIER, let it fry for longer, tossing it once or twice. An additional 5 minutes in the pan will give you a nice golden, crispy potato base and soft potatoes on top. Mix ’em up and you have the perfect combo of both.
For more variations, try adding sliced carrots.
This bhujia is best eaten fresh and loses its crispiness if refrigerated.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 19gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 400mgPotassium: 699mgFiber: 4gSugar: 3gVitamin A: 21IUVitamin C: 32mgCalcium: 42mgIron: 2mg

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Blog

Ingredients

For the Salad

For the Dressing

For Pita Chips

Instructions

Top Tip

What to serve with Fattoush

Frequently Asked Questions

More Salad-y Recipes for you to try:

Fattoush Salad

Ingredients

Salad Ingredients

Salad Dressing

Topping

Instructions

Assembly

Notes

Nutrition

Ingredients

Instructions

Serving Suggestions

Variations and Substitutions

Storage

Expert Tips

Frequently Asked Questions

More Nutritious Deliciousness

Chicken Vegetable Croquettes

Ingredients

Croquette Mix

Coating

Instructions

Notes

Nutrition

Ingredients and Substitutes

Instructions

Serving

Expert Tips

Variations

Frequently Asked Questions

More Comfort Recipes on the blog

Chicken Corn Soup

Ingredients

Toppings and Garnish

Instructions

Notes

Nutrition

Ingredients

Substitutions

Instructions

How to serve Chicken Yakhni

Expert Tips

Storage

Variations

Frequently Asked Questions

More Recipes like this

Chicken Yakhni or Broth

Ingredients

Instructions

Stove Top Instructions

Instant Pot Instructions

To Serve

Storage

Notes

Nutrition

Ingredients

Instructions

Variations and Toppings

Expert Tips

Frequently Asked Questions

More Vegetarian Recipes:

Spicy Oats Khichdi

Ingredients

Garnish

Instructions

Video

Notes

Nutrition

Ingredients and Substitutions

Instructions