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Nandi Kitchen

Cook With Nandi

Everyday recipes. Real ingredients.

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Watch & Cook

Watch & Cook

Roti Puffing on Flame

Nandi Atta

Sooji Halwa in Kadhai

Nandi Sooji

Samosa Golden Fry

Nandi Maida

Soft golden rotis on brass plate

Soft Rotis

20 min Serves 4 Uses Nandi Atta
Ingredients
  • Nandi Choker Sahit Atta (2 cups)
  • Water (3/4 cup)
  • Nandi Rock Salt (1/2 tsp)
  • Ghee for brushing
Steps
  1. Mix flour, Nandi Rock Salt and water together.
  2. Knead for 5 to 8 minutes until smooth.
  3. Rest the dough for 15 minutes, covered.
  4. Divide into equal balls and roll thin.
  5. Cook on hot tawa, puff on direct flame.
  6. Brush with ghee and serve warm.
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Besan chilla on white plate with chai

Besan Chilla

15 min Serves 2 Uses Nandi Besan
Ingredients
  • Nandi Besan (1 cup)
  • Water (3/4 cup)
  • Onion, chopped (1)
  • Green chilli (1)
  • Fresh coriander leaves
  • Nandi Rock Salt to taste
  • Nandi Turmeric Powder (a pinch)
Steps
  1. Mix besan with water to a smooth batter.
  2. Add onion, chilli, coriander, Nandi Rock Salt and Nandi Turmeric.
  3. Pour on a hot tawa and spread thin.
  4. Cook both sides until golden.
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Sooji halwa in polished copper bowl

Sooji Halwa

25 min Serves 4 Uses Nandi Sooji
Ingredients
  • Nandi Sooji (1 cup)
  • Ghee (1/4 cup)
  • Sugar (3/4 cup)
  • Water (2.5 cups)
  • Cardamom (2 pods)
  • Raisins
  • Cashews
Steps
  1. Heat ghee in a pan.
  2. Roast sooji on medium flame till golden and fragrant.
  3. Carefully add warm water and stir continuously.
  4. Add sugar, cardamom and dry fruits.
  5. Cook till thick and serve warm.
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Crispy pakoras on white ceramic plate

Crispy Pakoras

20 min Serves 4 Uses Nandi Besan
Ingredients
  • Nandi Besan (1 cup)
  • Onion, sliced (2)
  • Green chilli (2)
  • Fresh coriander leaves
  • Nandi Red Chilli Powder (1/2 tsp)
  • Nandi Rock Salt to taste
  • Nandi Turmeric Powder (1/4 tsp)
  • Ajwain (1/2 tsp)
  • Oil for frying
Steps
  1. Mix besan with all spices.
  2. Add onions, chillies and coriander.
  3. Add water gradually to make a thick batter.
  4. Deep fry spoonfuls in hot oil till golden and crispy.
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Aloo paratha with dahi

Aloo Paratha

30 min Serves 3 Uses Nandi Atta
Ingredients
  • Nandi Choker Sahit Atta (2 cups)
  • Boiled potatoes (3)
  • Green chilli (2)
  • Fresh coriander leaves
  • Nandi Rock Salt to taste
  • Cumin (1 tsp)
  • Amchur powder (1/2 tsp)
  • Ghee for cooking
Steps
  1. Prepare dough with atta and water.
  2. Mash potatoes with spices for filling.
  3. Make dough balls, stuff with filling, roll carefully.
  4. Cook on tawa with ghee on both sides until golden.
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Samosas with chutney

Samosa

45 min Serves 6 Uses Nandi Maida
Ingredients
  • Nandi Maida (2 cups)
  • Boiled potatoes (4)
  • Peas (1/2 cup)
  • Cumin seeds (1 tsp)
  • Garam masala (1 tsp)
  • Green chillies (2)
  • Oil for frying
  • Nandi Rock Salt to taste
Steps
  1. Make flaky dough with maida, oil and water.
  2. Prepare spiced potato and peas filling.
  3. Shape cones, fill and seal the edges.
  4. Deep fry on medium heat till golden and crispy.
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Sattu drink in tall glass

Sattu Sharbat

5 min Serves 2 Uses Nandi Sattu
Ingredients
  • Nandi Sattu (3 tbsp)
  • Water or buttermilk (2 glasses)
  • Lemon juice (1 tbsp)
  • Black salt to taste
  • Roasted cumin powder (1/2 tsp)
  • Fresh mint leaves
Steps
  1. Mix sattu in cold water or buttermilk.
  2. Add lemon juice, black salt and cumin.
  3. Stir well until smooth.
  4. Garnish with mint leaves and serve chilled.
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Puris with aloo sabji

Puri with Aloo Sabji

30 min Serves 4 Uses Nandi Atta
Ingredients
  • Nandi Choker Sahit Atta (2 cups)
  • Nandi Rock Salt to taste
  • Oil for frying
  • Potatoes for sabji (3)
  • Cumin seeds (1 tsp)
  • Nandi Turmeric Powder (1/2 tsp)
  • Green chillies (2)
  • Fresh coriander leaves
Steps
  1. Knead a stiff dough with atta, Nandi Rock Salt and water.
  2. Roll small puris and deep fry till puffed and golden.
  3. For sabji: temper cumin, add potatoes and spices.
  4. Cook till potatoes are done. Serve hot with puris.
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Kadhi pakora with rice

Kadhi Pakora

40 min Serves 4 Uses Nandi Besan
Ingredients
  • Nandi Besan (1 cup for kadhi, 1/2 cup for pakoras)
  • Curd (2 cups)
  • Nandi Turmeric Powder (1/2 tsp)
  • Nandi Red Chilli Powder (1/2 tsp)
  • Cumin seeds (1 tsp)
  • Curry leaves (8 to 10)
  • Oil for frying
Steps
  1. Mix besan and curd for the kadhi base.
  2. Make small pakoras with remaining besan and deep fry.
  3. Boil kadhi with spices, temper with cumin and curry leaves.
  4. Add pakoras to the kadhi. Serve hot with rice.
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Sattu litti with chokha

Sattu Litti

50 min Serves 6 Uses Nandi Sattu + Atta
Ingredients
  • Nandi Choker Sahit Atta (2 cups)
  • Nandi Sattu (1 cup)
  • Ajwain (1 tsp)
  • Lemon juice (1 tbsp)
  • Green chilli (2)
  • Onion, chopped (1)
  • Mustard oil (2 tbsp)
  • Nandi Rock Salt to taste
Steps
  1. Make atta dough with water and Nandi Rock Salt.
  2. Prepare sattu filling with spices and mustard oil.
  3. Stuff dough balls with sattu filling.
  4. Bake in oven or roast on charcoal till crispy.
  5. Dip in ghee and serve with chokha.
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Sattu stuffed paratha with yogurt

Sattu Paratha

25 min Serves 4 Uses Nandi Sattu + Atta
Ingredients
  • Nandi Atta (2 cups)
  • Nandi Chana Sattu (1 cup)
  • Onion, finely chopped (1)
  • Green chillies (2, chopped)
  • Lemon juice (1 tbsp)
  • Mustard oil (2 tbsp)
  • Nandi Rock Salt to taste
Steps
  1. Mix sattu with onion, chilli, lemon juice, oil and Nandi Rock Salt to make filling.
  2. Knead soft atta dough, divide into balls.
  3. Roll out, stuff with sattu filling, seal and roll again.
  4. Cook on hot tawa with ghee till golden on both sides.
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Sattu ladoo on brass plate

Sattu Ladoo

20 min Makes 15 Uses Nandi Sattu
Ingredients
  • Nandi Chana Sattu (2 cups)
  • Jaggery, grated (1 cup)
  • Ghee (3 tbsp)
  • Cardamom powder (1/2 tsp)
  • Chopped dry fruits (2 tbsp)
Steps
  1. Dry roast sattu on low flame for 3 minutes.
  2. Melt jaggery with ghee on low heat.
  3. Mix sattu, cardamom and dry fruits into the jaggery mixture.
  4. Shape into round ladoos while warm. Let them cool and set.
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Butter naan on wooden board

Butter Naan

40 min Makes 8 Uses Nandi Maida
Ingredients
  • Nandi Maida (2 cups)
  • Yogurt (1/4 cup)
  • Baking powder (1/2 tsp)
  • Sugar (1 tsp)
  • Butter (for brushing)
  • Nigella seeds (optional)
  • Nandi Rock Salt to taste
Steps
  1. Mix maida, baking powder, sugar, Nandi Rock Salt. Add yogurt and knead soft dough.
  2. Rest for 2 hours covered with a damp cloth.
  3. Divide, roll into oval shapes. Sprinkle nigella seeds.
  4. Cook on very hot tawa or tandoor, flip when bubbles form. Brush with butter.
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Crispy mathri snacks

Mathri

30 min Makes 20 Uses Nandi Maida
Ingredients
  • Nandi Maida (2 cups)
  • Ghee/Oil (1/3 cup, for moyan)
  • Ajwain/Carom seeds (1 tsp)
  • Kasuri methi (1 tbsp, crushed)
  • Black pepper (1/2 tsp, crushed)
  • Oil for frying
  • Nandi Rock Salt to taste
Steps
  1. Rub ghee into maida. Add ajwain, methi, pepper and Nandi Rock Salt.
  2. Knead stiff dough with cold water. Rest 15 minutes.
  3. Roll thick, cut rounds, prick with fork on both sides.
  4. Deep fry on low-medium heat till golden and crisp. Drain on paper.
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Gulab jamun in sugar syrup

Gulab Jamun

35 min Makes 20 Uses Nandi Maida
Ingredients
  • Nandi Maida (1/4 cup)
  • Milk powder (1 cup)
  • Baking soda (a pinch)
  • Ghee (2 tbsp, melted)
  • Milk (3-4 tbsp, warm)
  • Sugar (1.5 cups), Water (1 cup) for syrup
  • Cardamom, Rose water
Steps
  1. Make sugar syrup: boil sugar + water, add cardamom and rose water. Keep warm.
  2. Mix maida, milk powder, baking soda. Add ghee and knead with warm milk. No cracks.
  3. Make small smooth balls. Fry on low heat, turning gently till dark brown.
  4. Soak hot jamuns in warm syrup for 2 hours. Serve warm or chilled.
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Sooji upma with curry leaves

Sooji Upma

15 min Serves 3 Uses Nandi Sooji
Ingredients
  • Nandi Sooji (1 cup)
  • Onion, chopped (1)
  • Mustard seeds (1 tsp)
  • Curry leaves (8-10)
  • Green chillies (2, slit)
  • Peanuts (2 tbsp)
  • Water (2.5 cups), Nandi Rock Salt, Ghee
Steps
  1. Dry roast sooji till light golden and fragrant. Set aside.
  2. Heat ghee, splutter mustard seeds, add curry leaves, peanuts, chillies, onion.
  3. Add water and salt. When it boils, slowly add roasted sooji while stirring.
  4. Stir continuously on low heat till thick. Cover for 2 minutes. Serve with chutney.
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Crispy rava dosa with chutney

Rava Dosa

20 min Makes 6 Uses Nandi Sooji + Maida
Ingredients
  • Nandi Sooji (1/2 cup)
  • Nandi Maida (1/4 cup)
  • Rice flour (1/4 cup)
  • Cumin seeds (1 tsp)
  • Curry leaves, Green chillies
  • Water (2 cups), Salt
Steps
  1. Mix sooji, maida, rice flour, cumin, salt with water into thin batter. No resting needed.
  2. Heat a non-stick tawa, grease lightly.
  3. Sprinkle batter from edges to center in circular motion for crispy lace pattern.
  4. Cook till edges brown and crisp. Fold and serve with coconut chutney and sambar.
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Methi thepla flatbreads

Methi Thepla

25 min Makes 10 Uses Nandi Atta
Ingredients
  • Nandi Atta (2 cups)
  • Fresh methi leaves (1 cup, chopped)
  • Yogurt (2 tbsp)
  • Nandi Turmeric Powder (1/2 tsp)
  • Nandi Red Chilli Powder (1 tsp)
  • Oil (2 tbsp), Nandi Rock Salt to taste
Steps
  1. Mix atta, methi, yogurt, spices and oil. Knead soft dough with little water.
  2. Rest for 10 minutes. Divide into small balls.
  3. Roll into thin rounds. Cook on hot tawa with oil on both sides till golden spots appear.
  4. Great for travel and tiffin. Stays fresh for 2-3 days.
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Missi roti with butter

Missi Roti

20 min Makes 8 Uses Nandi Atta + Besan
Ingredients
  • Nandi Atta (1 cup)
  • Nandi Besan (1 cup)
  • Onion, finely chopped (1)
  • Green chillies, coriander leaves
  • Ajwain (1/2 tsp), Red chilli (1 tsp)
  • Oil (1 tbsp), Nandi Rock Salt to taste
Steps
  1. Mix atta and besan. Add all spices, onion, chillies, coriander, oil.
  2. Knead into firm dough using water. Rest 10 minutes.
  3. Roll into thick rotis. Cook on hot tawa with ghee on both sides.
  4. Serve hot with a dollop of white butter, pickle and raita.
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Haldi Doodh golden turmeric milk in brass cup

Haldi Doodh (Golden Milk)

10 min Serves 2 Uses Nandi Turmeric
Ingredients
  • Milk (2 cups)
  • Nandi Turmeric Powder (1/2 tsp)
  • Black pepper (a pinch)
  • Nandi Rock Salt (a pinch)
  • Honey or jaggery (1 tsp)
  • Ghee (1/2 tsp, optional)
Steps
  1. Warm milk in a pan on medium heat.
  2. Add Nandi Turmeric Powder, black pepper, and a pinch of Nandi Rock Salt.
  3. Stir well and let it simmer for 3 to 4 minutes.
  4. Strain into cups. Add honey or jaggery and a touch of ghee. Serve warm.
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Dal Tadka tempered lentil curry with rice

Dal Tadka

30 min Serves 4 Uses 5 Nandi Spices
Ingredients
  • Toor dal (1 cup)
  • Nandi Turmeric Powder (1/2 tsp)
  • Nandi Red Chilli Powder (1/2 tsp)
  • Nandi Coriander Powder (1 tsp)
  • Nandi Hing Powder (a pinch)
  • Nandi Rock Salt to taste
  • Cumin seeds (1 tsp)
  • Ghee (2 tbsp)
  • Garlic (3 cloves, chopped)
  • Onion (1, chopped)
  • Tomato (1, chopped)
Steps
  1. Pressure cook toor dal with Nandi Turmeric Powder and water for 3 whistles.
  2. Heat ghee. Add cumin, Nandi Hing, garlic and onion. Saute until golden.
  3. Add tomato, Nandi Red Chilli Powder, Nandi Coriander Powder and Nandi Rock Salt. Cook 3 min.
  4. Pour the tadka over cooked dal. Mix well and simmer 5 minutes. Serve with roti or rice.
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Aloo Gobhi spiced cauliflower potato curry

Aloo Gobhi

25 min Serves 4 Uses Nandi Sabji Masala
Ingredients
  • Cauliflower (1 medium, cut into florets)
  • Potato (2 medium, cubed)
  • Nandi Sabji Masala (1.5 tsp)
  • Nandi Turmeric Powder (1/2 tsp)
  • Nandi Red Chilli Powder (1/2 tsp)
  • Nandi Coriander Powder (1 tsp)
  • Nandi Rock Salt to taste
  • Oil (2 tbsp)
  • Cumin seeds (1 tsp)
  • Fresh coriander for garnish
Steps
  1. Heat oil. Add cumin seeds and let them splutter.
  2. Add potato cubes. Cook 5 minutes on medium heat.
  3. Add cauliflower, Nandi Turmeric, Nandi Red Chilli Powder, Nandi Coriander Powder and Nandi Rock Salt. Mix well.
  4. Cover and cook 12 to 15 minutes on low, stirring occasionally.
  5. Add Nandi Sabji Masala. Toss well. Garnish with fresh coriander and serve hot.
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Jeera Aloo cumin spiced potatoes

Jeera Aloo

20 min Serves 3 Uses Nandi Coriander + Turmeric
Ingredients
  • Potato (3 medium, boiled and cubed)
  • Nandi Coriander Powder (1 tsp)
  • Nandi Turmeric Powder (1/4 tsp)
  • Nandi Red Chilli Powder (1/4 tsp)
  • Nandi Rock Salt to taste
  • Cumin seeds (1 tsp)
  • Oil or ghee (2 tbsp)
  • Fresh coriander for garnish
Steps
  1. Heat oil. Crackle cumin seeds.
  2. Add boiled potato cubes. Toss on medium heat for 2 minutes.
  3. Add Nandi Turmeric, Nandi Coriander Powder, Nandi Red Chilli Powder and Nandi Rock Salt.
  4. Cook 5 minutes until crispy edges form. Garnish with coriander. Serve hot.
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Thekua traditional wheat flour jaggery biscuits on brass plate

Thekua (Chhath Prasad)

40 min Serves 6 Uses Nandi Atta
Ingredients
  • Nandi Choker Sahit Atta (2 cups)
  • Jaggery, grated (3/4 cup)
  • Ghee (1/4 cup, melted)
  • Fennel seeds (1 tsp)
  • Cardamom powder (1/2 tsp)
  • Desiccated coconut (2 tbsp)
  • Warm water (as needed)
  • Oil for deep frying
Steps
  1. Dissolve jaggery in 3 tbsp warm water. Strain to remove impurities.
  2. Mix Nandi Atta with ghee, fennel seeds, cardamom, and coconut. Add jaggery syrup gradually. Knead into a firm dough. No water unless needed.
  3. Shape into small discs or press into a thekua mould. Keep them slightly thick so they stay crispy.
  4. Heat oil on medium flame. Fry thekua in batches on low heat until deep golden brown, about 5 to 6 minutes. Drain and cool completely before storing.
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Paneer Tikka charred cubes with bell peppers on skewers

Paneer Tikka

35 min Serves 4 Uses 3 Nandi Spices
Ingredients
  • Paneer (250g, cubed)
  • Curd (3 tbsp, thick)
  • Nandi Sabji Masala (1 tsp)
  • Nandi Red Chilli Powder (1/2 tsp)
  • Nandi Turmeric Powder (1/4 tsp)
  • Nandi Rock Salt to taste
  • Lemon juice (1 tbsp)
  • Bell peppers and onion (cubed)
  • Oil (1 tbsp)
Steps
  1. Mix curd with Nandi Sabji Masala, Nandi Red Chilli Powder, Nandi Turmeric, Nandi Rock Salt, lemon juice, and oil into a smooth marinade.
  2. Coat paneer cubes, bell peppers, and onion pieces in the marinade. Rest for 20 minutes.
  3. Thread onto skewers or spread on a greased baking tray.
  4. Grill on high heat (or bake at 220C) for 12 to 15 minutes, turning once, until charred spots appear. Serve with green chutney and onion rings.
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Moong Dal Cheela crispy gram pancakes with chutney

Moong Dal Cheela

25 min Serves 3 Uses Nandi Turmeric + Salt
Ingredients
  • Moong dal (1 cup, soaked 3 hours)
  • Nandi Turmeric Powder (1/4 tsp)
  • Nandi Red Chilli Powder (1/4 tsp)
  • Nandi Rock Salt to taste
  • Green chillies (2, chopped)
  • Ginger (1 inch, grated)
  • Onion (1 small, finely chopped)
  • Fresh coriander (2 tbsp, chopped)
  • Oil for cooking
Steps
  1. Drain soaked moong dal. Grind to a smooth batter with green chillies, ginger, and minimal water. Batter should be thick like dosa batter.
  2. Mix in Nandi Turmeric, Nandi Red Chilli Powder, Nandi Rock Salt, chopped onion, and coriander.
  3. Heat a non-stick tawa. Spread a ladleful of batter in a thin circle. Drizzle oil around the edges.
  4. Cook on medium heat until the bottom turns golden and crispy, about 2 minutes. Flip and cook 1 minute more. Serve hot with green chutney and curd.
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