Testing *viral* Instagram Recipes Liquid Aloo Paratha, Rice Paper Croissant, Makhana Mousse & More
TESTING *VIRAL* INSTAGRAM RECIPES 😱 LIQUID ALOO PARATHA, RICE PAPER CROISSANT, MAKHANA MOUSSE & MORE is a medium Indian recipe that serves 2. 250 calories per serving. Recipe by Bake With Shivesh on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $4.55 total, $2.28 per serving
Ingredients
- 6 pieces Rice Paper Sheets (standard size, 8‑inch diameter)
- 2 large Eggs (room temperature)
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Cinnamon Sugar (mix equal parts ground cinnamon and granulated sugar)
- 1 teaspoon Baking Powder (double‑acting)
- 1 cup Milk (whole or 2% for richer flavor)
- 1 teaspoon Vanilla Extract (pure extract)
Instructions
Prepare the Sweet Batter
In a mixing bowl whisk together the melted butter, eggs, milk, vanilla extract, baking powder, and cinnamon sugar until smooth and slightly frothy.
Time: PT5M
Soak Rice Paper Sheets
One at a time, dip a rice paper sheet into the batter, allowing it to fully absorb for about 2 minutes. Flip and soak the other side for another 2 minutes. Place the soaked sheet on a parchment‑lined baking sheet. Repeat for all six sheets.
Time: PT12M
Shape the Croissants
Using a sharp knife, cut each soaked sheet diagonally to form two triangles. Gently roll each triangle from the wide end toward the point, forming a croissant shape. Place the rolled croissants seam‑side down on the parchment.
Time: PT3M
Bake
Preheat the oven to 375°F (190°C). Bake the croissants for 12‑15 minutes, or until they turn golden‑brown and feel crisp to the touch.
Time: PT15M
Temperature: 375°F
Cool and Serve
Remove the croissants from the oven and let them cool on a wire rack for 2 minutes. Serve warm, optionally dusted with extra cinnamon sugar.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan by substituting butter and milk
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Rice Paper Sheets: Tortilla wraps (will change texture)
- Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Unsalted Butter: Melted coconut oil
- Instead of Cinnamon Sugar: Maple sugar, Honey (use less)
- Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp + 1/4 tsp)
- Instead of Milk: Almond milk, Soy milk
- Instead of Vanilla Extract: Vanilla bean paste
Equipment Needed
- Mixing Bowl
- Whisk
- Baking Sheet
- Parchment Paper
- Oven
- Kitchen Timer (optional)
- Pastry Brush (optional)
- Sharp Knife (optional)
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Soaking each rice paper sheet evenly for the correct time.
- Rolling the soaked sheets without tearing.
- Baking to a golden‑brown color without over‑browning.
Chef Tips from the Video
- For extra flavor, add a pinch of nutmeg to the batter.
- Brush the finished croissants with melted butter mixed with a little honey for a glossy finish.
- Serve with a side of fresh fruit or a dollop of Greek yogurt for a balanced breakfast.
Troubleshooting
Rice paper tears during soaking.
Reduce soaking time to 1‑1.5 minutes per side and handle gently with a silicone spatula.
Croissants are soggy after baking.
Increase oven temperature to 400°F (200°C) for the last 3 minutes or bake a few minutes longer until crisp.
Batter is too thick to coat the sheets.
Add a tablespoon of milk at a time until the batter reaches a pourable consistency.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat briefly in a toaster oven.
Freezer: Freeze individually wrapped for up to 1 month; bake from frozen adding 3‑4 minutes to baking time.
Room temperature: Not recommended beyond 2 hours as they become soggy.
Make-Ahead Tips
- Soak the rice paper sheets up to 30 minutes in advance; keep them covered.
- The batter can be prepared a day ahead and refrigerated; give it a quick whisk before use.
Frequently Asked Questions
What is the cultural significance and history of rice paper croissants in Indian breakfast cuisine?
Rice paper croissants are a recent Indian social‑media trend that adapts the French croissant shape using gluten‑free rice paper, making it a quick, low‑flour breakfast option. While not traditional, it reflects India's love for inventive, viral recipes that blend global concepts with local pantry staples.
What are the traditional regional variations of croissant‑style breakfast pastries in Indian cuisine?
In India, flaky breakfast pastries include the North Indian "paratha" and South Indian "appa" (rice crepe). The rice‑paper croissant is a modern twist that mimics the layered texture of a croissant while using rice‑based ingredients, unlike the wheat‑based paratha.
How is the rice paper croissant traditionally served in Indian households?
When served at home, it is usually enjoyed warm, dusted with cinnamon‑sugar, and paired with tea or coffee. Some families add a drizzle of honey or a side of fresh fruit to balance the buttery flavor.
What occasions or celebrations feature rice paper croissants in Indian culture?
The rice paper croissant is most popular on weekend brunches, festive breakfast gatherings, and as a fun snack during school holidays when families experiment with viral recipes together.
What makes rice paper croissants special compared to traditional wheat‑based croissants in Indian cuisine?
They are gluten‑free, require no lamination or dough folding, and can be prepared quickly with just a batter soak, making them accessible for home cooks who lack pastry‑making equipment.
What are the most common mistakes to avoid when making rice paper croissants at home?
Common errors include over‑soaking the rice paper, which makes it tear, using a batter that is too thick, and under‑baking, which leaves the croissant soggy. Follow the timed soaking and bake until golden‑brown for best results.
Why does this rice paper croissant recipe use a simple batter instead of traditional pastry lamination?
The batter method eliminates the need for butter folding and multiple rolling steps, allowing a quick, low‑effort preparation while still achieving a flaky texture thanks to the rice paper’s crispness after baking.
Can I make rice paper croissants ahead of time and how should I store them?
Yes, you can soak the sheets and shape the croissants up to 30 minutes ahead; keep them covered in the refrigerator. Store baked croissants in an airtight container in the fridge for up to 2 days and reheat briefly in a toaster oven.
What texture and appearance should I look for when the rice paper croissants are done?
The croissants should be golden‑brown on the outside, crisp to the touch, and slightly puffed in the middle. The interior should be soft yet hold the triangular shape without collapsing.
How do I know when the rice paper croissants are fully baked?
Check that the edges are uniformly golden and the bottom feels firm when lifted. A quick tap should produce a hollow sound, indicating the interior is cooked through.
What does the YouTube channel Bake With Shivesh specialize in?
Bake With Shivesh focuses on approachable, visually appealing baked goods and creative kitchen experiments, often blending Indian flavors with global techniques to inspire home bakers.
How does the YouTube channel Bake With Shivesh's approach to Indian‑inspired breakfast recipes differ from other Indian cooking channels?
Shivesh emphasizes quick, minimal‑equipment methods and modern plating, whereas many Indian channels stick to traditional, labor‑intensive techniques. His videos often feature viral trends and experimental twists on classic dishes.
Last updated: September 2, 2026
