5 Things We Learned From Chetna Makan's Classic Indian Recipes

Welcome to our second Cookbook Club! Every month or so we feature a new-to-us book we love. (Are you following our HexClad recipes Insta? You'll find links to new book picks there.) Last month we drooled over Kiano Moju's Africali. This month, to India!

Fair warning: Once you pick up a copy of nine-time author and YouTuber Chetna Makan’s forthcoming cookbook Classic Indian Recipes, you might never want to cook anything else again. This collection of 75 sumptuous dishes highlights the diverse cuisine of Chetna's home country, from snacky chaats like Smashed Alu Tikki (fried potato cutlets) to quick chicken dinners like Korma-Style Chicken Kurry. 

1. Think "Snacks" for Holi

Chetna’s book is packed with chaat—the irresistible street food snacks found all over India. Chaat styles vary by region (like all Indian cooking), but for Holi, Chetna recommends focusing on the ones you love most. Since the festival is a riot of color celebrated in daylight, easy-to-eat snacks are the way to go. “A lot of the focus growing up was on snacks like paneer cubes, dahi puri or baigan bhaja.” The key? Minimal effort. After all, you’ll likely be exhausted from the festivities, she said.

2. Stocking Your Indian Pantry Is Easier Than You Think

Many Indian recipes feature internationally common vegetables like eggplant, cauliflower, potatoes and tomato. As for spices? Chetna says stocking your spice box—the ubiquitous spice box with seven bowls inside—can be done at any grocery store. “I would go for salt, chili powder, turmeric powder, ground coriander, cumin seeds, mustard seeds and garam masala,” she says. “If you have got these seven, you can make a feast.” Looking to expand? Chetna says to add in “basic whole spices like cinnamon sticks, green cardamom and bay leaves.” 

3. Make Room For Gram Flour

If you’re flipping through Chetna’s book and spot gram flour, don’t panic—you probably already have it. Also known as besan in India, this staple is often labeled chickpea or garbanzo flour in the U.S. And Chetna puts it to work in a big way. Toasted gram flour is a foundational flavor in many dishes, serving as the crispy coating for Masala Chicken and Crispy Paneer Cubes, the base of Bhakarwadi, the dough for Cheesy Potato Balls (batata vada) and the light, crunchy batter for fried Amritsar-Style Fish. When using it for coatings, Chetna toasts the flour first—both to speed up cooking and to unlock its full potential. Bonus? “When you toast gram flour, the smell that comes out of dry roasting is incredible. It adds so much more flavor to the final dish.”

4. “There Is Always Room For Fried Paneer.”

You might know Saag Paneer or Paneer Tikka Masala, but if you haven’t tried Chetna’s Crispy Paneer Cubes, you’re missing out. “Once you’ve made these, you really cannot stop eating them—they are so moreish,” she says. And they couldn’t be easier: Toss the cheese cubes in a spiced yogurt marinade (enriched with gram flour), then shallow fry until golden and crisp. (Your HexClad 4.5QT Hybrid Deep Sauté Pan would be great here. And if you're now craving paneer, go here!)

While they’re a full-fledged snack on their own, Chetna loves using fried paneer in other dishes. “Chop them up into pieces for a paneer fried rice,” she suggests, or “make a quick curry with onions and tomatoes and make a nice curry to eat with naan.” Need a fast packed lunch? Tuck them into a wrap (paratha or naan work beautifully). Even better, they’re make-ahead friendly—store the cubes in their marinade for a few days or keep them cooked in an airtight container until you’re ready to dig in. 

5. The Shortcut Dosa You’ve Been Waiting For

Traditional dosa batter—made from fermented rice and lentils—takes days to prepare. But when you want a crisp, savory pancake without the wait, Chetna’s Rava Dosa is the answer. "Rava" means "semolina," hinting at the three-flour mix in the batter, which is made with semolina, rice flour and all-purpose flour. The result is a beautifully lacy, ultra-crispy dosa that’s just as good straight from the pan as it is dipped in chutney or stuffed with spiced potatoes. Best of all, no special pan is required. A 10" or 12” Hybrid Fry Pan will work great, as will a 12” or 13” Hybrid Griddle. Chetna recommends starting with one ladleful of batter in smaller pans and increasing the amount as you size up your skillet.

Pick up a copy of Classic Indian Recipes and explore the endless flavors found inside. Thank us later.