15 Delicious Pakistani Sides and Starters You Must Try

Pakistani sides and starters are full of flavor and diversity, perfect for any gathering or meal. From crispy samosas to spicy kebabs, these dishes bring a burst of authentic taste that complements any main course. Grab a plate and get ready to enjoy these delightful bites that are sure to please your palate!

Paneer Tikka with Green Chutney

Paneer Tikka is a delicious Indian appetizer that features marinated cubes of paneer (Indian cheese) grilled to perfection. This dish is known for its smoky flavor and is often paired with a refreshing green chutney. The combination of spices and herbs creates a burst of flavor that is both satisfying and easy to make, making it a great choice for gatherings or a quick snack at home.

The dish is simple to prepare and requires just a few ingredients. The paneer is marinated in a mixture of yogurt and spices, then skewered and grilled until golden brown. Served with tangy green chutney, this recipe is sure to impress your friends and family.

Ingredients

• 400g paneer, cubed
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste
• 1 tablespoon oil
• Fresh coriander for garnish

Instructions

1. Prepare Marinade: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, salt, and oil until well combined.
2. Marinate Paneer: Add the paneer cubes to the marinade and coat them evenly. Cover and refrigerate for at least 30 minutes.
3. Skewer Paneer: Preheat your grill or oven. Thread the marinated paneer onto skewers, leaving some space between each cube.
4. Grill: Cook the skewers on a grill or in the oven at 200°C (400°F) for about 15-20 minutes, turning occasionally until the paneer is golden brown and slightly charred.
5. Serve: Remove from the grill and garnish with fresh coriander. Serve hot with green chutney.

Dahi Puri with Yogurt and Spices

Dahi Puri is a delightful snack that combines crispy, hollow puris with creamy yogurt and a medley of spices. This dish offers a wonderful balance of flavors, from the coolness of yogurt to the tangy and spicy chutneys, making it a refreshing appetizer or side dish. It’s easy to prepare and perfect for gatherings or a casual snack.

Each bite is a burst of flavor, with the crunchiness of the puris complementing the smooth yogurt and vibrant toppings. Kids and adults alike will enjoy assembling their own Dahi Puri, making it a fun and interactive dish. Let’s dive into how to make this scrumptious treat!

Ingredients

• 20 small puris
• 1 cup yogurt, whisked
• 1/2 cup tamarind chutney
• 1/2 cup green chutney
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon red chili powder
• 1/2 cup pomegranate seeds
• Salt to taste

Instructions

1. Prepare the Puri: If not using store-bought puris, make your own by rolling out small balls of dough and deep-frying them until golden and puffed.
2. Assemble the Puris: Take each puri and gently make a small hole at the top. Fill it with a spoonful of whisked yogurt.
3. Add the Chutneys: Drizzle tamarind and green chutney over the yogurt-filled puris.
4. Season: Sprinkle roasted cumin powder, red chili powder, and salt on top for added flavor.
5. Garnish: Finally, top each puri with pomegranate seeds for a pop of color and sweetness.
6. Serve Immediately: Enjoy your Dahi Puri right away for maximum crunch!

Pakora Platter with Assorted Vegetables

Pakoras are a beloved snack in Pakistani cuisine, known for their crispy texture and rich flavors. This dish features assorted vegetables, such as potatoes, onions, and spinach, all coated in a spiced chickpea flour batter and deep-fried until golden brown. The result is a delightful platter of crunchy bites that are perfect for sharing, making them a popular choice for gatherings.

Making pakoras is straightforward and fun, allowing you to customize the vegetables based on what you have on hand. Dipping them in tangy mint chutney enhances their taste, adding a refreshing element to each bite. These tasty snacks are sure to please everyone!

Ingredients

• 1 cup chickpea flour (besan)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• Water, as needed
• 1 medium potato, thinly sliced
• 1 medium onion, sliced
• 1 cup spinach leaves, chopped
• Oil, for deep frying

Instructions

1. Prepare the Batter: In a mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt. Gradually add water to make a thick batter.
2. Coat the Vegetables: Add the sliced potatoes, onions, and chopped spinach to the batter, ensuring all the vegetables are well-coated.
3. Heat the Oil: In a deep pan, heat oil over medium heat. Test the oil by dropping a bit of the batter; it should sizzle and rise to the surface.
4. Fry the Pakoras: Scoop small portions of the batter-coated vegetables and carefully drop them into the hot oil. Fry in batches until they are golden brown and crispy, about 4-5 minutes. Drain on paper towels.
5. Serve: Enjoy the pakoras hot with mint chutney or your favorite dipping sauce.

Samosas with Spicy Potato Filling

Samosas are a beloved snack in Pakistan, known for their crispy exterior and spicy potato filling. These delightful pastries are often enjoyed as appetizers or street food, making them a staple at gatherings and festivals. With their flaky texture and zesty flavor, they are sure to impress anyone who takes a bite.

Making samosas at home is quite simple, especially with a bit of practice. The filling combines mashed potatoes with aromatic spices, wrapped in dough and then fried to golden perfection. Serve them with tangy chutney for an extra kick!

Ingredients

• 2 cups all-purpose flour
• 4 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons oil
• Water, as needed
• Oil for frying

Instructions

1. Make the Dough: In a large bowl, mix the flour and salt. Add the oil and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
2. Prepare the Filling: In a bowl, combine the mashed potatoes, cumin seeds, garam masala, red chili powder, turmeric, and salt. Mix well to combine all the flavors.
3. Shape the Samosas: Divide the dough into equal portions. Roll each portion into a ball and flatten it into a circle. Cut the circle in half to form two semicircles. Fold one semicircle into a cone shape, sealing the edge with a little water. Fill the cone with the potato mixture and seal the open edge, pinching to secure it tightly.
4. Fry the Samosas: Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches. Fry until they are golden brown and crisp. Remove and drain on paper towels.
5. Serve: Enjoy the samosas hot with your favorite chutney or sauce!

Chaat with Tangy Tamarind Sauce

Chaat is a delightful and vibrant street food popular across South Asia, especially in Pakistan. It melds flavors and textures, offering a unique experience with every bite. The tangy tamarind sauce adds a delicious zest, making this dish both refreshing and satisfying. Whether you’re hosting a gathering or just craving a light snack, this recipe is simple enough to whip up in no time!

The base of this dish typically includes diced potatoes, chickpeas, and spices, topped with creamy yogurt and a generous drizzle of tangy sauce. Chaat is all about balancing savory and sweet flavors, making it an irresistible choice for any occasion.

Ingredients

• 2 medium potatoes, boiled and diced
• 1 cup boiled chickpeas
• 1/2 cup yogurt
• 1/4 cup tamarind sauce
• 2 tablespoons chaat masala
• 1 tablespoon green chutney (optional)
• 1/2 cup sev (crunchy chickpea noodles)
• Fresh coriander leaves for garnish

Instructions

1. In a mixing bowl, combine the boiled potatoes and chickpeas. Add chaat masala and mix well.
2. Transfer the mixture to a serving dish. Drizzle yogurt and tamarind sauce on top.
3. Add green chutney if using, and sprinkle sev for added crunch.
4. Garnish with fresh coriander leaves and serve immediately for the best taste.

Aloo Tikki with Sweet and Spicy Chutney

Aloo Tikki is a popular snack in Pakistan, made from spiced mashed potatoes that are shaped into patties and shallow-fried until crispy. These tasty bites have a wonderful balance of flavors, with a crispy outer layer and a soft, flavorful interior. They’re often served with a sweet and spicy chutney that adds an extra kick, making them a delightful treat for any occasion.

The best part? Aloo Tikki is simple to prepare and can be made in less than an hour, making it perfect for both casual gatherings and special events. Whether you’re enjoying them as an appetizer or a side dish, these golden patties are sure to be a hit!

Ingredients

• 4 medium potatoes, boiled and mashed
• 1/2 cup green peas, boiled and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons fresh coriander, chopped
• Oil for frying

Instructions

1. Mix Ingredients: In a large bowl, combine the mashed potatoes, peas, onion, green chilies, ginger-garlic paste, cumin seeds, garam masala, red chili powder, salt, and coriander. Mix until well combined.
2. Shape the Tikkis: Take a small portion of the mixture and shape it into a patty. Repeat with the remaining mixture.
3. Fry the Tikkis: Heat oil in a pan over medium heat. Once hot, add the patties, cooking them until golden brown on both sides, about 3-4 minutes per side.
4. Serve: Remove the tikkis from the pan and drain on paper towels. Serve hot with sweet and spicy chutney.

Seekh Kebabs with Fresh Salad

Seekh kebabs are a popular Pakistani dish that’s packed with flavor. Made from minced meat, spices, and herbs, these kebabs are skewered and grilled to perfection. They have a smoky, charred exterior with a juicy and aromatic interior, making them a delightful starter or side for any meal.

This recipe is simple and quick to whip up, perfect for both beginner cooks and seasoned chefs. Pairing the kebabs with a fresh salad adds a refreshing crunch that balances the rich flavors of the meat. Whether you’re hosting a gathering or craving a cozy meal, seekh kebabs are sure to impress!

Ingredients

• 500g minced meat (beef or chicken)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger paste
• 2-3 green chilies, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped
• Skewers (wooden or metal)
• Oil for grilling

Instructions

1. In a large bowl, combine minced meat, chopped onion, garlic, ginger, green chilies, cumin powder, coriander powder, garam masala, salt, and fresh coriander. Mix well until all ingredients are thoroughly blended.
2. Divide the mixture into equal portions and mold them onto skewers, pressing firmly to ensure they hold their shape.
3. Heat a grill or skillet over medium heat and brush with oil. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the kebabs are cooked through and have a nice char.
4. Serve hot with a side of fresh salad made with lettuce, tomatoes, onions, and a squeeze of lemon. Enjoy!

Chicken Malai Tikka with Mint Sauce

Chicken Malai Tikka is a delightful dish that captures the essence of Pakistani cuisine. It features tender pieces of chicken marinated in a creamy sauce, giving it a rich and smooth texture. The marinade typically includes yogurt, cream, and various spices, making it both flavorful and easy to prepare. This dish is perfect for gatherings or a cozy dinner, as it’s simple yet impressively delicious.

The chicken is grilled to perfection, resulting in a smoky flavor that pairs beautifully with a refreshing mint sauce. This sauce adds a zesty kick and balances the richness of the chicken, making each bite a true treat. Whether served as an appetizer or a main dish, Chicken Malai Tikka is sure to please everyone at the table.

Ingredients

• 500g chicken breast, cut into cubes
• 1 cup plain yogurt
• 1/2 cup heavy cream
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Skewers (soaked in water if using wooden ones)

Instructions

1. Prepare the Marinade: In a large bowl, combine yogurt, heavy cream, ginger-garlic paste, lemon juice, garam masala, cumin powder, coriander powder, and salt. Mix well.
2. Marinate the Chicken: Add the chicken cubes to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Skewer the Chicken: Preheat your grill. Thread the marinated chicken onto skewers, ensuring they’re packed tightly for even cooking.
4. Grill the Chicken: Place the skewers on the grill and cook for about 15-20 minutes, turning occasionally until the chicken is cooked through and has a nice char.
5. Serve: Remove from the grill and serve hot with mint sauce on the side.

Prawn Masala with Garlic Naan

Prawn Masala is a delightful dish that brings together fresh prawns and a blend of aromatic spices. This recipe is packed with flavor and features a rich, creamy sauce that perfectly complements the tender prawns. The combination of spices creates a warm, inviting taste that’s sure to please your palate. Paired with garlic naan, it becomes a satisfying meal that’s easy to prepare and enjoy.

The garlic naan, warm and fluffy, is perfect for scooping up the prawn masala. It adds a wonderful texture and an extra layer of flavor to each bite. Whether you’re cooking for family or friends, this dish is a hit that doesn’t require hours in the kitchen.

Ingredients

• 500g prawns, peeled and deveined
• 2 cups coconut milk
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander for garnish
• 4 pieces of naan bread
• 2 tablespoons garlic, minced
• 2 tablespoons butter

Instructions

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies, cooking for 2 more minutes.
3. Mix in pureed tomatoes, turmeric, red chili powder, and salt. Cook until oil separates.
4. Stir in the prawns and cook for about 5 minutes until they turn pink.
5. Pour in the coconut milk and add garam masala. Let it simmer for 10 minutes.
6. For the naan, melt butter in a pan and sauté minced garlic until fragrant. Brush this garlic butter over the naan as they warm up.
7. Serve the prawn masala hot, garnished with fresh coriander, alongside the garlic naan.

Stuffed Bell Peppers with Spicy Rice

Stuffed bell peppers make a delightful side or starter that brings a burst of flavor to your meal. These vibrant veggies are filled with a spicy rice mixture that combines the warmth of spices with the freshness of herbs, creating a delicious contrast. They’re not just tasty; they’re also straightforward to prepare, making them perfect for any occasion.

The combination of textures and flavors in these stuffed peppers is sure to please everyone at the table. The soft and slightly sweet pepper pairs perfectly with the zesty rice filling, making each bite satisfying. Whether you serve them as a side dish or a main attraction, they’re bound to be a hit!

Ingredients

• 4 bell peppers (any color)
• 1 cup rice (basmati or long grain)
• 1 onion, finely chopped
• 2 tomatoes, diced
• 2-3 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 cup vegetable broth or water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the rice according to package instructions and set aside.
3. In a pan, heat a little oil and add cumin seeds, followed by chopped onions. Sauté until they turn golden.
4. Add the diced tomatoes, green chilies, and spices (coriander, turmeric, and salt). Cook for about 5 minutes until the mixture thickens.
5. Stir in the cooked rice and mix well, allowing the flavors to blend. Remove from heat.
6. Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the spicy rice mixture.
7. Place the filled peppers in a baking dish and pour vegetable broth around them. Cover with foil and bake for 25-30 minutes.
8. Remove the foil, bake for an additional 10 minutes, and garnish with fresh cilantro before serving.

Chana Chaat with Fresh Herbs

Chana Chaat is a vibrant and refreshing Pakistani street food dish that’s perfect for any occasion. This tangy chickpea salad combines the nuttiness of chickpeas with the brightness of fresh herbs and vegetables. With a burst of flavors from spices, lemon juice, and fresh ingredients, it’s a delightful mix that’s easy to whip up and sure to please everyone.

Not only is it quick to prepare, but Chana Chaat is also nutritious and filling. Whether you’re looking for a light snack or a side dish, this recipe fits the bill perfectly. Plus, it’s a great way to use up leftover chickpeas!

Ingredients

• 2 cups boiled chickpeas
• 1 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 1/4 cup fresh coriander leaves
• 1 green chili, finely chopped
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• Salt to taste
• Juice of 1 lemon

Instructions

1. In a large mixing bowl, combine the boiled chickpeas, diced tomatoes, cucumber, and red onion.
2. Add the chopped coriander, green chili, chaat masala, roasted cumin powder, and salt.
3. Squeeze in the lemon juice and mix everything gently until well combined.
4. Let the Chaat sit for about 10 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature, garnished with extra herbs if desired.

Onion Bhaji with Tamarind Dip

Onion Bhaji is a popular Pakistani snack that brings a delightful crunch and savory flavor to your table. These crispy, deep-fried fritters feature thinly sliced onions coated in a spiced chickpea batter, making them a perfect starter or side dish. They have a wonderful balance of textures, with a crisp exterior and tender inside, offering a satisfying experience in every bite.

Pairing these bhajis with a tangy tamarind dip adds a burst of flavor that elevates the dish. This recipe is simple enough for any home cook to master, making it a great choice for gatherings or a cozy night in.

Ingredients

• 2 large onions, thinly sliced
• 1 cup chickpea flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• Water as needed
• Oil for frying
• For the tamarind dip:
• 1/2 cup tamarind pulp
• 1/4 cup water
• 2 tablespoons jaggery or brown sugar
• 1 teaspoon roasted cumin powder
• Salt to taste

Instructions

1. Prepare the batter: In a mixing bowl, combine chickpea flour, cumin seeds, turmeric, red chili powder, and salt. Gradually add water to form a thick batter.
2. Add onions: Fold in the sliced onions, ensuring they are well coated with the batter.
3. Heat oil: In a deep pan, heat oil over medium heat for frying.
4. Fry bhajis: Drop spoonfuls of the onion mixture into the hot oil, frying until golden brown and crispy. Remove and drain on paper towels.
5. Make the tamarind dip: In a small saucepan, combine tamarind pulp, water, jaggery, roasted cumin powder, and salt. Cook on low heat until jaggery dissolves, stirring occasionally.
6. Serve: Enjoy the hot onion bhajis with the tangy tamarind dip on the side.

Kachori with Spiced Lentil Filling

Kachori with spiced lentil filling is a delightful snack that’s crispy on the outside and bursting with flavor on the inside. These deep-fried pastries are filled with a savory mixture of lentils and spices, making them a perfect treat for any occasion. Whether enjoyed during tea time or served at a festive gathering, they offer a satisfying crunch and a warm, comforting taste that everyone loves.

Making kachoris might sound daunting, but they come together quite easily. With just a few ingredients, you can create a popular Pakistani starter that’s sure to impress your family and friends. Plus, they can be served with various chutneys or sauces for an added burst of flavor!

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons oil
• 1/4 cup water (as needed)
• 1/2 cup split yellow lentils (moong dal), soaked for 2 hours
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• Salt to taste
• Oil for frying

Instructions

1. Make the Dough: In a bowl, mix the all-purpose flour, salt, and oil. Gradually add water to form a soft dough. Cover and set aside for 30 minutes.
2. Prepare the Filling: Drain the soaked lentils and grind them coarsely. In a pan, heat a little oil and add cumin seeds. Once they splutter, add the ground lentils, red chili powder, garam masala, turmeric, and salt. Cook for about 5-7 minutes until the mixture thickens. Let it cool.
3. Shape the Kachoris: Divide the dough into small balls. Roll each ball into a small circle, place a spoonful of the lentil filling in the center, and fold the edges over to seal. Gently flatten the filled dough to form a disc.
4. Fry the Kachoris: Heat oil in a deep pan. Fry the kachoris on medium heat until golden brown and crispy on both sides. Remove and drain on paper towels.
5. Serve: Enjoy the kachoris hot with your favorite chutney or sauce!

Vegetable Biryani Balls with Raita

Vegetable Biryani Balls are a delightful twist on the classic biryani dish, turning the flavors into crispy, savory bites. These balls pack a flavor punch, combining spices, herbs, and veggies in every bite. They’re perfect for snacking or serving as a starter at gatherings, making them a hit with both kids and adults.

Making these biryani balls is quite simple, requiring common ingredients and straightforward steps. Paired with a refreshing raita, they offer a wonderful contrast to the spices, making this dish a tasty and fun option for any meal.

Ingredients

• 2 cups cooked basmati rice
• 1 cup mixed vegetables (carrots, peas, and bell peppers)
• 1 onion, finely chopped
• 2 green chilies, chopped
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1/4 cup coriander leaves, chopped
• 1/2 cup breadcrumbs
• Oil for frying

Instructions

1. In a pan, heat a little oil and sauté the cumin seeds until fragrant. Add the chopped onions and green chilies, cooking until the onions are translucent.
2. Stir in the ginger-garlic paste, mixed vegetables, turmeric powder, garam masala, and salt. Cook for about 5-7 minutes until the veggies are soft.
3. In a large bowl, combine the cooked rice, sautéed vegetables, and coriander leaves. Mix well until everything is evenly distributed.
4. Shape the mixture into small balls and roll them in breadcrumbs for a crispy coating.
5. Heat oil in a frying pan over medium heat. Fry the balls until golden brown and crispy on all sides. Remove and place them on paper towels to drain excess oil.
6. For the raita, mix plain yogurt with chopped cucumber, salt, and a sprinkle of cumin powder. Serve alongside the biryani balls for dipping.

Beef Nihari with Fresh Naan

Beef Nihari is a hearty and flavorful dish that showcases tender pieces of beef simmered in a rich, spiced gravy. It’s often enjoyed as a breakfast dish in Pakistan but can be a delightful option for any meal. The slow-cooked meat melts in your mouth, while the aromatic spices create a warming sensation. This recipe is straightforward, making it perfect for both beginners and seasoned cooks.

Pairing Beef Nihari with fresh naan is a match made in heaven. The soft, pillowy naan is perfect for scooping up the delicious gravy, allowing you to savor every drop. This meal is not only satisfying but also brings a touch of tradition to your dining table.

Ingredients

• 2 pounds beef, cut into chunks
• 1/4 cup oil or ghee
• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 1/4 cup nihari spice mix
• 4 cups water
• Salt to taste
• Fresh cilantro, chopped for garnish
• 2-3 green chilies, sliced
• Lemon wedges for serving

Instructions

1. Heat the oil or ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
2. Add the ginger-garlic paste and beef chunks, cooking until the meat is browned on all sides.
3. Stir in the nihari spice mix and salt, mixing well. Pour in the water and bring to a boil.
4. Reduce the heat to low, cover, and let it simmer for about 2-3 hours, or until the beef is tender.
5. Once cooked, garnish with fresh cilantro and green chilies. Serve hot with naan and lemon wedges.