Potato Bird Nest | Egg-Free Easter Recipe

This easy potato bird nest recipe is just perfect for Easter! Crispy, crunchy and so delicious. Make these fun snacks with your whole family and have a good time.

Potato bird nest is a really simple recipe. It uses very few ingredients which are easily available in your pantry. This recipe is totally egg-free. The nest is inspired by Indian fritter or pakora (pakoda) recipe. It will taste just like onion or potato pakora. And the egg is made with creamy homemade chena.

To make the bird nests, potatoes, onions, chickpea flour or gram flour and a couple of spices are used. These nests are then baked in the oven until crispy. So these snacks are tasty and healthy too!

To make the bird eggs, you’ll need chena or paneer, which you can easily make at home with just 2 ingredients. These ingredients are whole milk and lemon juice. Then knead the chena for a few minutes and shape them into small eggs.

You may also like:

• EASY RICE KRISPIE TREATS CAKE
• FLOWER OREO BITES WITH CADBURY GEMS

Prep Time: 15 min | Cook Time: 5 min | Bake Time: 40 min | Total: 1 hr

Serves: 12 bird nests

Ingredients:

For the bird nest:

• 5 medium-sized potatoes, finely sliced (approximately 2.5 cups)
• 4 medium-sized onions, finely sliced ( approximately 2 cups)
• 1 cup besan or chickpea flour
• ¾ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp ajwain or carom seeds
• 1 tsp baking powder
• 1 tbsp oil
• Salt to taste

For the paneer or chena balls (eggs):

• 5 cups milk
• 3 tbsp lemon juice
• 1 tsp black pepper, crushed
• Salt to taste

Cooking Directions:

To make the paneer or chena balls (eggs):

In a non-stick wok, pour milk and heat it over a high flame. Keep stirring frequently.

After it comes to a boil, lower the flame to low and pour lemon juice, one tablespoon at a time. As soon as the milk starts curdling, stop adding lemon juice. Turn the heat off.

Drain the curdled milk or chena and keep it aside to cool down.

After it cools down completely, add it to a bowl and season it with salt and crushed black pepper. Knead the chena for 2-3 minutes or until it forms a dough.

Then take a small portion of the dough and make a small ball. Slightly pinch and roll one end of the ball so that it resembles an egg shape. Make the rest of the eggs in the same manner.

To make the bird nest:

Preheat the oven at 200-degree Celsius.

In a bowl add sliced potatoes and onions. Then pour besan, turmeric powder, red chilli powder, ajwain, baking powder, oil and salt.

Give it a good mix. The mixture should be thick and if it looks too wet then add more besan. Make sure all the potatoes and onions slice are well coated.

Grease a muffin tin with oil or line it with cupcake liners. Pour the potato mixture into the moulds and shape them into small nests.

Bake the potato bird nests for 20 minutes. Then take it out of the oven and keep it on a wire rack to cool down. Once it cools down, carefully unmold all the nests. Bake the second batch in the same manner.

Serve these baked potato bird nests with paneer eggs. Happy Easter!

Potato Bird Nest | Egg-Free Easter Recipe

Sneha Paul

This easy potato bird nest recipe is just perfect for Easter! Crispy, crunchy and so delicious. Make these fun snacks with your whole family and have a good time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Bake Time 40 minutes mins

Total Time 1 hour hr

Course Snack

Cuisine Indian

Servings 12 nests

Ingredients

  

For the bird nest:

• 5 medium-sized potatoes finely sliced (approximately 2.5 cups)
• 4 medium-sized onions finely sliced ( approximately 2 cups)
• 1 cup besan or chickpea flour
• ¾ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp ajwain or carom seeds
• 1 tsp baking powder
• 1 tbsp oil
• Salt to taste

For the paneer or chena balls (eggs):

• 5 cups milk
• 3 tbsp lemon juice
• 1 tsp black pepper crushed
• Salt to taste

Instructions

 

To make the paneer or chena balls (eggs):

• In a non-stick wok, pour milk and heat it over a high flame. Keep stirring frequently.
• After it comes to a boil, lower the flame to low and pour lemon juice, one tablespoon at a time. As soon as the milk starts curdling, stop adding lemon juice. Turn the heat off.
• Drain the curdled milk or chena and keep it aside to cool down.
• After it cools down completely, add it to a bowl and season it with salt and crushed black pepper. Knead the chena for 2-3 minutes or until it forms a dough.
• Then take a small portion of the dough and make a small ball. Slightly pinch and roll one end of the ball so that it resembles an egg shape. Make the rest of the eggs in the same manner.

To make the bird nest:

• Preheat the oven at 200-degree Celsius.
• In a bowl add sliced potatoes and onions. Then pour besan, turmeric powder, red chilli powder, ajwain, baking powder, oil and salt.
• Give it a good mix. The mixture should be thick and if it looks too wet then add more besan. Make sure all the potatoes and onions slice are well coated.
• Grease a muffin tin with oil or line it with cupcake liners. Pour the potato mixture into the moulds and shape them into small nests.
• Bake the potato bird nests for 20 minutes. Then take it out of the oven and keep it on a wire rack to cool down. Once it cools down, carefully unmold all the nests. Bake the second batch in the same manner.
• Serve these baked potato bird nests with paneer eggs. Happy Easter!

Keyword bird nest, Easter Treats

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!