Very few condiments have achieved global acceptance and presence like the one we call Tomato Ketchup. Loved by all for its vibrant red colour, sweet and tangy taste, the Ketchup has made its own place as the best companion for almost all snacks and meals. Whether you are cooking chowmein, dipping your most favourite samosas or making that midnight Maggi, all of them taste just right with Ketchup.

In India we have made Ketchup our own, with so much of love, even if it started as a Western condiment. Brands like Temptin’ Tomato Ketchup have made sure we never run out of ways to enjoy it, with just the right balance of flavour that hits desi taste buds perfectly. It feels nostalgic to remember those mid-school breaks, while having samosas and bread-pakodas with ketchup.

In this blog post, we will not only dive into the story of Tomato Ketchup but also share 5 quick, fun and tasty recipes that you can quickly make using your favourite ketchup as the star ingredient. Whether you are a student, a parent or just a ketchup lover, these ideas will add a tangy twist to your next meal and make it tastier and more memorable.

5 Easy Desi Dishes You Will Want to Pair with Ketchup:

1. Street Style Bread Pakoda: Bread Pakoda is that ultimate rainy-day snack our mom made when guests popped in unannounced. It was also a go-to snack in the evening to have something filling but delicious and home-made. Stuffed with spicy mashed aloo, dipped in besan batter, and fried till crispy, it’s pure comfort in every bite. It tastes even more delicious if it is paired with ketchup, and it takes you back to your childhood days. Here is a quick and mouth-watering bread pakoda recipe for you to relish this monsoon season with your loved ones.

Ingredients:

For Aloo Masala:

• Oil 2 tbsp
• Cumin seeds 1 tsp
• Hing, a pinch
• Ginger, 1 inch finely chopped
• Green chillies 2, finely chopped
• Turmeric Powder ½ tsp
• Red Chilli Powder ½ tsp
• Cumin Powder ½ tsp
• Coriander Powder ½ tsp
• Garam Masala 1 tsp
• 4 boiled and mashed potatoes
• Aamchur Powder 1 tsp
• Salt ½ tsp
• Coriander leaves finely chopped
• Temptin’ Ketchup for serving

For Besan Batter:

• Besan 2 cup
• Rice flour 2 tbsp
• Turmeric ¼ tsp
• Ajwain ½ tsp
• Salt ½ tsp
• Water, as required
• Baking soda ¼ tsp

For Frying:

• Bread
• Green chutney
• Oil

Recipe:

• In a pan, heat some oil, add cumin seeds and hing, let it splutter. Then add, finely chopped ginger, green chillies and sauté well. Add turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala, and sauté on low flame until it turns aromatic.
• Now to this masala add boiled and mashed potatoes, and mix well until it is all combined together. Lastly, add aamchur powder, salt and some fresh coriander leaves, and mix everything well. Your aloo stuffing is ready.
• For the batter, in a large bowl, add some besan, rice flour, turmeric powder, salt, ajwain and mix well the dry ingredients. Ensure that there are no lumps. Slowly add water and continue mixing it until you achieve a smooth batter, with flowing consistency and no lumps. Remember, add water in batches, as per requirement. Lastly, add baking soda to it and mix well.
• Now, for frying, take 2 bread slices, add green chutney on both the slices and spread evenly. Now add the mashed potato filling to one side of the bread, and spread uniformly, and cover it with the other slice, and cut half.
• Now dip the stuffed bread into the besan batter, and coat well from all sides, and deep fry in hot oil. Let it fry on medium flame and flip over. Fry until they turn golden brown and crisp. Drain off the oil from pakoda’s and place it on a plate.
• Serve hot with yummy Temptin’ Ketchup.

2. Veg Cutlet: Home-cooked veg cutlets are an all-time favourite of kids and adults alike. Made with healthy veggies, a dash of masalas and a whole lot of love, they hit different every single time. Perfect for potluck, chai breaks, to serve guests, or random 5 pm cravings. Just add ketchup and relive the nostalgia with deliciousness.

Ingredients:

• 3 boiled and mashed, medium sized potatoes
• 1 finely chopped onion
• 1 finely chopped capsicum
• ½ finely chopped carrot
• ¼ cup maida
• ¼ cup corn flour
• Salt to taste
• Bread crumbs
• ¼ tsp chaat masala powder
• ½ tsp red chilli powder
• 1 tsp garam masala
• 2-3 finely chopped green chillies
• 1 tsp oil
• Poha/Pohe
• Finely chopped coriander leaves
• Oil for frying
• Temptin’ ketchup for serving

Recipe:

• Boil and peel the potatoes, cook them 90%. Mash the cooked potatoes and freeze them for some time, to prevent sogginess.
• Now, heat a pan, and add some oil, now add onion and sauté it well. Add finely chopped capsicum, carrots and let them cook for about 3-4 minutes. Once cooked, turn off the flame and add the mashed potatoes to it and mix everything well.
• Now add red chilli powder, cumin powder, chaat masala powder, garam masala, green chillies, and salt as per taste. Mix everything well.
• For the binding, wash pohe well and do not soak them. Crush pohe, a little using hands, and add it into the mixture. You can also add bread crumbs to it here. Lastly, add some coriander leaves and mix well.
• Take a ball sized mixture of the prepared mashed potatoes masala, depending on the size you want. You can either roll in in the shape of a vada, flatten it a bit, or make it in a cylindrical shape.
• Now transfer the prepared cutlets into freezer to set for about 15-20 minutes.
• To make slurry, in a bowl, add maida and corn flour, add salt and mix well. Add a little water, and make a flowy but thick batter.
• Now, take cutlet and dip it in the maida batter, ensure its coated from all sides. Now coat the cutlet well with bread crumbs from all sides. Then transfer these cutlets into the freezer for some time, for them to set.
• Now heat oil in a pan for frying, put the cutlets into the oil and fry on medium heat for about 3 minutes, keep them flipping over until they get cooked and golden brown in colour.
• Serve the cutlets hot on a plate with Temptin’ Tomato Ketchup.

3. Paneer Fingers: Crispy, crunchy and packed with desi-style flavour, these golden bites are what snack dreams are made of. Whether you are cooking for picky kids, trying to impress guests, or just treating yourself (because you deserve it), these Paneer Fingers are a total win. Easy to make, hard to stop eating, let’s dive into the recipe before your cravings take over!

Ingredients:

• 200 gm paneer, cut into finger like shapes
• Salt to taste
• ½ tsp chilli powder
• 1 tsp dried mango/ aamchur powder
• 2 tbsp gram flour
• 2 tbsp corn flour
• ¼ tsp ajwain
• Oil for deep frying
• Chaat masala to sprinkle
• Chopped fresh coriander, for garnish
• Temptin’ ketchup for serving

Recipe:

• In a large bowl, take paneer fingers. Add salt, half of the red chilli powder, half of the aamchur powder and mix well.
• Now in another bowl, take gram flour and corn flour, add salt, remaining red chilli powder, remaining aamchur powder, ajwain, ½ cup water and mix well.
• Take bread crumbs in a plate.
• Dip the paneer fingers in the batter and roll in bread crumbs.
• Heat oil in a pan for deep frying, and one by one put the paneer fingers into the oil for deep frying. Fry them till golden brown and crisp.
• Drain it on the absorbent paper.
• Place it on a plate and sprinkle chaat masala powder, coriander leaves and serve hot with Temptin’ Ketchup.

4. Cheese Corn Balls: Cheese Corn Balls are that one snack nobody says no to. Crispy on the outside, cheesy and gooey on the inside, they are the perfect fix for sudden cravings, last-minute guests, or movie-night munchies. Made with sweet corn, gooey cheese, and simple spices, these golden bites vanish faster than you can fry them. Serve them hot with ketchup, and watch them disappear! Here’s a delicious recipe for you.

Ingredients:

For filling:

• 1 cup sweet corn
• 3 boiled and mashed potatoes
• ½ medium size onion, finely chopped
• ½ capsicum, finely chopped
• 1 tsp ginger garlic paste
• 1 finely chopped green chilli
• 2 tbsp coriander leaves, finely chopped
• ½ tsp red chilli flakes
• ½ tsp black pepper powder
• ½ tsp cumin powder
• ½ tsp garam masala powder
• ¼ cup mozzarella cheese
• 2 tbsp bread crumbs
• Salt, to taste

For slurry:

• 2 tbsp corn flour
• 2 tbsp maida
• ½ tsp red chilli flakes
• ½ tsp salt
• ½ cup water

Recipe:

• In a large bowl add sweet corn, mashed potatoes. Add to it finely chopped onion, capsicum and ginger garlic paste.
• Now add in the finely chopped green chilli, coriander leaves, red chilli flakes, black pepper powder, cumin powder, garam masala powder.
• Lastly, add mozzarella cheese, bread crumbs and salt as per taste. Squeeze and mix everything well using your hands to form a soft dough.
• In another small bowl, add corn flour, maida, red chilli flakes, salt and water. Mix well and keep aside the slurry. Take a small plate and spread some bread crumbs on it.
• Now, for making cheese balls, take a ball sized dough, and flatten it slightly, make a small space in between to fill mozzarella cheese inside, and seal it using your hands, and make it in ball shape. Dip it in the slurry, and later coat in bread crumbs from all sides. Prepare all the balls in the same way, and let it rest for 30 minutes.
• As they are set after 30 minutes, deep fry them in hot oil until crispy and golden brown in colour.
• Drain the excess oil and serve it with Temptin’ Tomato Ketchup.

Roti Quesadilla: Leftover rotis? They don’t ever go waste in our Indian households. This Roti Quesadilla is the perfect desi twist on a Mexican classic, giving new life to leftover chapatis. Stuffed with gooey cheese, sautéed veggies and your favourite spices, it’s crispy on the outside and melty inside. Quick to whip up and packed with flavour, it’s a great tiffin hack, evening snack or lazy dinner fix. Who knew leftovers could taste this good? Let’s see how to make them easily at home.

Ingredients:

• Oil 1 tsp
• Chopped garlic 1 tsp
• Capsicum julienne 1 cup
• Onion julienne 1 cup
• Salt 1 tsp
• Pepper powder ½ tsp
• Peri Peri Masala ½ tsp
• Corn boiled 1 cup
• Rajma boiled 1 cup
• Tomato puree 1 tbsp
• Chapati 2
• Processed cheese 100 gm

Recipe:

• Heat some oil in a pan, add chopped garlic, let it sauté. Now, add capsicum juliennes, onion juliennes. Now add salt and pepper powder to it. Sauté it again.
• Now add Peri Peri Masala and mix well. Add boiled corn, boiled rajma and little tomato puree, and give it a good mix. Let it cook 1-2 minutes and your filling is ready.
• Now, for the presentation, take 2 leftover chapatis, place the filling on one side, and grate cheese on top of it. Now fold the other half of the chapati, over the filling part.
• Heat some oil in a pan (ideally a grilling pan), and place the chapati over the pan and press it well using a spatula to cook evenly. Flip it over and cook again until crisp.
• Now cut in 3 parts and serve hot with Temptin’ Tomato Ketchup and relish!

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