When it comes to party appetizers you want something that’s easy to eat, full of flavor and looks good on the table. Mini Yorkshire puddings tick all the boxes! These airy, golden beauties may have British roots but they’re super versatile – just like your favorite Indian kachoris or bite sized naans. Whether you fill them with spiced paneer, tangy chutneys or creamy mushroom masala they make for a show stopping snack that’s quick to grab and go.
The best part? You can prep the batter ahead of time and with the right tricks get them puffed up and crispy in minutes. Think of them as edible little bowls, ready to hold anything from shredded tandoori chicken to a dollop of dahi bhalla style yogurt. They’re perfect for guests who love variety and won’t last long on the serving tray.
Ingredients:
Method:
Once you’ve mixed the batter, don’t rush to bake. Let it rest for at least 30 minutes (or even up to 2 hours) for the flour to absorb the liquid and the puddings to rise better in the oven. If you want extra fluff, refrigerate the batter overnight and bring it back to room temperature before baking.
Use maida (all-purpose flour) and not whole wheat or gluten-free flours if you want the airy structure. Besan (gram flour) and atta will make them too dense, so use those for Indian style puddings instead.
The secret to the puff is high heat, so preheat the oven to 220°C (425°F) and make sure it’s fully heated before you put the tray inside. A lukewarm oven won’t give you the rise you need and you’ll end up with dense, chewy puddings.
Don’t just grease your muffin tray—heat it! Add ½ tsp of ghee or vegetable oil to each cavity and let the tray sit in the oven for at least 5 minutes until it’s hot. When you pour the batter in, it should start sizzling immediately.
When the tray is hot take it out and pour the batter into each cup, only ⅔ full. A slow pour or overfilling can affect how they puff up. Make sure to work fast to keep the heat in the tray.
Don’t be tempted to look! Opening the oven door in the first 10-12 minutes will cause the temperature to drop and your puddings will collapse instead of rising. Keep the door shut until they are golden brown.
While Yorkshire puddings are normally served plain, you can flavor them with Indian spices. Add a pinch of jeera (cumin) powder, ajwain (carom seeds) or a hint of kasuri methi (dried fenugreek leaves) to the batter for a subtle twist. These spices will add flavor without making them too strong.
After baking take them out of the tray immediately and place them on a wire rack. Leaving them in the tray will make them soggy from the trapped steam. If you’re serving them later reheat at 180°C for 5 minutes before serving to crisp them up again.
Yorkshire puddings are served with gravy, but you can make them party-friendly with Indian fillings. Try paneer bhurji, mushroom masala or even a spoonful of shrikhand for a sweet version.
Use a mini muffin tin instead of a regular one. These mini puddings bake faster, crisp up better and are perfect party snacks that guests can eat without cutlery.