5 Easy Indian Foods to Make for Your University Housemates

Living with housemates at university is a fantastic opportunity to bond and what better way to connect than through food?

Indian cuisine is rich and flavourful.

It offers a variety of dishes that are not only delicious but easy to prepare.

These foods will be perfect for a Come Dine with Me type of night, where you and your housemates can take turns cooking for each other.

Here are some simple Indian foods that you can make for your university housemates, guaranteed to impress without breaking the bank!

Roti

Roti is a flatbread that originated from India and is a staple accompaniment to most dishes.

Many Indians use roti to eat curry and daal, so it is first on the list when it comes to cooking for your university housemates.

Traditionally, roti is made with just flour and water but you can add salt if you wish.

This recipe will serve six people.

Ingredients

• 225g whole wheat flour, plus extra for dusting
• ½ tsp salt
• Butter
• Water

Method

1. Make a dough by sifting flour and salt into a large bowl.
2. Sprinkle over the oil and add enough water to make a soft dough (about 140ml). If needed, add some more flour and water to get the perfect consistency. Knead gently until smooth. Cover and leave to rest for about 30 minutes.
3. On a generously floured work surface, divide the dough into six equal balls and with a rolling pin, roll each one into a thin circle about 2mm thick.
4. Brush the surface of the roti with oil or butter, whichever you prefer, and dust with a little extra flour. Repeat with the remaining dough balls.
5. Heat a tawa then cook the roti on one side until brown speckles start to appear.
6. Turn over and repeat until it puffs up.
7. Remove from the pan and wrap in a clean tea towel.
8. Repeat until all the roti are cooked.
9. Serve warm with a dish of your choosing.

Chicken Tikka Masala

Chicken tikka masala is a very popular dish but its origin is debated.

One of the most popular stories is that it was invented by a chef in Glasgow.

Regardless of this dish’s origin, it is a delicious curry that is made from marinated chicken and mixed with aromatic curry.

This recipe is easy to follow and doesn’t take too long to prepare and cook.

Ingredients

• 500g chicken thighs, boneless and skinless
• ½ cup plain yoghurt, plain
• 1 tbsp ginger, finely grated
• 2 Garlic cloves, finely grated
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tbsp lemon juice

For the Sauce

• 4 tbsp olive oil
• 1 Red onion, finely chopped
• 2 Green chillies, stemmed, seeded and chopped
• 1 tsp ginger paste
• 2 Garlic cloves, finely grated
• 1 tsp salt
• 2 tsp garam masala
• 1½ tsp cumin powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp paprika
• 1 tbsp coriander powder
• 2 cups tomato puree
• ½-1 cup water
• ¼-½ cup heavy cream

Method

1. For the marinade, whisk together the yoghurt, ginger, salt, chilli powder, garam masala, pepper, turmeric, coriander, cumin, lemon juice, and garlic in a bowl.
2. Toss the chicken in the marinade until it is all evenly coated. Set aside.
3. In a pot, heat oil or ghee in a pot.
4. Add the onions and fry until softened and golden.
5. Add ginger, garlic and green chillies and saute for around 30 to 60 seconds.
6. Reduce the heat to low and add red chilli powder, coriander powder, garam masala, paprika, salt and cumin powder then stir well.
7. Add tomato puree and water and cook on medium heat. Bring to a boil then reduce the heat and simmer for 15-30 minutes until the sauce thickens to your desired consistency.
8. While the sauce simmers, preheat the oven to 240°C and grease a baking tray so that the chicken doesn’t stick.
9. Place chicken on the pan. Transfer pan to oven and cook for 9 to 10 mins. Remove the pan from the oven and turn the chicken pieces over. Return the pan to the oven and cook for a further 10 minutes.
10. When the masala sauce has thickened, add the cream. Stir until well combined and continue to cook for a few minutes until thick and creamy.
11. When the chicken is nearly done, transfer the pieces to the pot.
12. Stir well and simmer until the chicken is cooked through.
13. Check for seasoning then remove from the heat and serve with naan, roti or rice.

This recipe was adapted from Olive and Mango.

Aloo Paratha

This popular flatbread is stuffed with a spiced mashed potato filling.

Aloo paratha is easy to make and tastes delicious, making it perfect to cook for your university housemates.

It is usually served with yoghurt, pickles or butter and is commonly enjoyed as a breakfast or lunch dish.

Ingredients

• 225g whole wheat flour, plus extra for dusting
• ½ tsp salt
• Butter
• 1 tbsp ghee
• ½ cup water
• 4 Potatoes, peeled and chopped
• 1 Green chilli, chopped
• ½ tsp garam masala
• ½ tsp Kashmiri red chilli powder
• 1 tsp lemon juice
• Salt to taste

Methods

1. Place the potatoes into a pot, fill with enough water to cover and boil until tender.
2. Once boiled, drain and allow to dry out. Then mash the potatoes until smooth.
3. Stir the ground spices and green chilli into the mashed potatoes then set aside.
4. In a bowl, add the flour, salt, ghee and water. Knead into a smooth, soft dough for 8 to 10 minutes. Cover and keep the dough aside, letting it rest for 20 to 30 minutes.
5. Divide the dough into equal-sized balls. Flatten them and dust with flour.
6. Roll into circles of roughly the same size.
7. On one of the circles, place some of the potato stuffing in the centre, keeping enough space around the sides.
8. Gently place the second circle on top.
9. Press and seal the edges with your fingertips. If you are not able to seal the edges, brush or spread some water on the edges and then seal.
10. On a hot skillet or griddle, place the rolled paratha.
11. When the base is partially cooked, flip the paratha with a spatula.
12. Spread some ghee or oil on one side.
13. Flip again and spread more ghee or oil.
14. Repeat the process with the remaining dough and filling.
15. Add a small chunk of butter on each paratha before serving.

This recipe was inspired by Dassana’s Veg Recipes.

Vegetable Samosas

Samosas are a classic Indian snack or appetiser that can be served alongside other dishes.

They are delicious crispy pastries filled with a mildly spiced, tender potato and pea filling.

This recipe is ideal if you want to make a dish for your housemates that isn’t difficult and you can impress them with a delicious cultural snack.

Ingredients

• 2 cups all-purpose flour
• ¼ cup ghee
• ¼ tsp salt
• ½ cup water + a few tablespoons extra
• 3 Potatoes, boiled, peeled and mashed
• 1 cup peas
• 2 tbsp oil
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• A pinch of fenugreek seeds
• 1 tbsp ginger paste
• 1 tsp garlic paste
• 1 tsp green chillies
• 2 tsp red chilli powder
• 2 tbsp coriander powder
• ¾ tsp turmeric
• 1 tsp raw mango powder
• ½ tsp garam masala
• 6-7 Curry leaves, finely chopped
• Salt to taste

Method

1. In a bowl, mix flour and ghee until it has a crumbly texture. Gradually add water until the dough comes together but is still firm.
2. After forming the dough, rest for 30 to 40 minutes.
3. To make the filling, heat oil in a pan and coarsely crush the coriander seeds, fennel seeds and fenugreek seeds. Add to the pan.
4. Fry the spices till aromatic but ensure not to burn them. Add ginger, garlic and green chillies and fry for a minute or two.
5. Add the remaining spices, potatoes, peas and salt and mix well.
6. Add the curry leaves right at the end, give it one more good mix and then set the mixture aside to cool.
7. Take a ball of dough, about the size of a lime, and roll it in your palms until it is smooth.
8. Roll it out into a circle and cut in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
9. Take one edge of the straight side and place it on the other edge of the straight side in such a way that the dough forms a cone.
10. Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill three-quarters of the dough.
11. Brush the inside of the dough with a little water and seal it by pinching the edge together.
12. Repeat with the remaining dough.
13. Heat a wok with about two inches of oil.
14. Once hot, add the samosas to the oil and reduce the flame to low. Fry the samosas until golden brown on both sides.
15. When cooked, drain on kitchen paper then serve with chutney.

This recipe was inspired by My Food Story.

Chicken Kathi Rolls

Kathi rolls are a popular Indian street food item so why not make them for your university housemates?

They consist of either chicken, lamb or even marinated vegetables rolled inside a paratha with peppers and onions.

They are simple to make but what makes this Desi meal great is that you can enjoy them on the go.

Ingredients

• 200g chicken breast
• ¼ cup Greek yoghurt
• 1 tbsp lemon juice
• 2 tbsp tandoori masala
• ½ tsp turmeric
• Salt to taste
• 1 tbsp ginger-garlic paste
• 1 Onion, sliced
• Chaat masala
• 1 Green pepper, sliced
• Pack of frozen parathas

Method

1. Slice the washed and cleaned chicken breast into strips.
2. In a bowl, mix the chicken with the salt, ginger-garlic paste, tandoori masala, lemon juice and yoghurt.
3. Heat oil in a pan on medium heat then add the peppers and onions. Fry for 30 seconds then add in the chicken and the remaining masala from the bowl and cook for another four minutes.
4. Cover and cook until the chicken has fully cooked.
5. Place the cooked chicken mixture into a bowl and set aside.
6. Meanwhile, add a few drops of oil into a frying pan and cook the frozen paranthas until golden and heated through.
7. Once they are cooked, place the chicken mixture onto one parantha, sprinkle some chaat masala on top and simply roll it.
8. Enjoy with salad or masala fries.

These five foods are an opportunity to share cultural flavours and create lasting memories with your friends.

Each recipe offers a chance to bond over cooking and to enjoy delicious homemade food together.

Whether you choose crispy samosas or chicken tikka masala, you will impress your university housemates and elevate your cooking skills.

Gather your ingredients, have fun in the kitchen and enjoy your cooking adventure.