Showing posts with label Paranthas and Puris. Show all posts
Showing posts with label Paranthas and Puris. Show all posts

July 04, 2018


Refined flour - 125 gms
Coriander leaves- 1 tbsp (chopped)
Green chillies-2 (finely chopped)
Pomegranate seeds- 1 tsp (crushed)
Peppercorns -4 (crushed)
Chilli powder - 1/4 tsp
Cumin seeds  -1/4 tsp (pounded coarsely)
Salt to taste
Ghee - 1 tbsp


  • Mix together all the above ingredients. Rub in melted ghee and then add enough water to make stiff dough.
  • Divide the dough into small balls and roll them into round circles.
  • Heat the oil in pan and deep fry the puris one by one till golden.
  • Serve hot.

June 20, 2018


Wheat flour - 1 cup
Oil - 1/2 tsp
Garlic paste - 1/2 tsp
Salt to taste
Water as required

For topping:
Some finely chopped garlic
Oil - 1/2 tsp
Cheese - 2-3 cubes (grated)
Coriander leaves - 2-3 tbsp


  • Fry the garlic in the topping in oil till brown.
  • Prepare dough from the wheat flour and prepare normal rotis .
  • Top with ghee, finely chopped fried garlic, cheese and coriander leaves.

March 27, 2018


Flour - 1 cup
Yeast powder - 1 tsp
Sugar - 1 tsp
Egg - 1
Almond slivers - 2 tbsp
Cashew slivers - 2 tbsp
Saffron strands - few soaked in 4 tbsp of milk
Oil - 2 tbsp
Butter - 2 tbsp
Salt - 1/2 tsp


  • Take the flour on a work surface. Make a well in the middle.
  • Place the yeast and sugar in the well. Add lukewarm water, salt, oil and egg.
  • Then knead to make a smooth dough. Cover with a moist cloth and keep aside.
  • The dough will be double in size in approximately half an hour.
  • Knead again and divide into lemon sized balls.
  • Roll them into circles and sprinkle the saffron soaked milk on the surface.
  • Sprinkle almonds and cashew.
  • Place the rotis on a preheated oven or grill.
  • Bake or grill for 10 minutes at 180 degrees.
  • Remove and apply butter.
  • Serve hot.

February 10, 2018


Maida - 1 cup
Wheat flour - 1 cup
Cumin powder - 1 tsp (coarsely pound)
Pepper - 1 tsp (coarsely powdered)
Salt to taste
Ghee-  2 tbsp
Oil for frying


  • Mix all the ingredients together. Add enough water to make stiff dough.
  • Cover and keep aside for 15 minutes.
  • Knead again and divide into small balls. Roll them into round discs.
  • Make holes with needle and deep fry in hot oil till crisp and golden.
  • Serve hot or cool. Store in airtight container.

December 31, 2017


Wheat flour - 1 cup
Ajwain -1 tsp
Salt - 1/2 tsp
Oil - 1 tbsp
Oil for deep frying


  • Mix wheat flour, salt, ajwain and one tablespoon oil. 
  • Add enough water to make soft dough. Knead it to smooth dough and cover and keep aside for 15 minutes.
  • Divide into small balls and roll them into round circles with rolling pin.
  • Heat the oil and deep fry the poori's one by one till golden and puffed up.

November 21, 2017


For Dough:
Powdered Quicker oats - 1/2 cup
Whole wheat flour - 1/2 cup
Ajwain seeds - 1/4 tsp
Skimmed milk - 1/4 cup

For filling:
Spinach - 2 cups (finely chopped)
Ginger - 1/2 tsp (grated)
Garlic - 1/2 tsp (finely grated)
Green chilli - 2 (finely chopped)
Low fat curd - 2 tsp
Low fat paneer - 50 gms
Salt to taste
Chilli powder - 1/4 tsp


  • Mix the dough ingredients to make a soft dough with enough water. Cover and keep aside.
  • Heat non stick pan; add ginger, garlic and chilli, and stir.
  • Add curd and saute for 1-2 minutes.
  • Add spinach and cook in low flame till dry. Add salt,chilli powder and mashed paneer.
  • Dry cook for 1-2 minutes. Remove and let it cool.
  • Divide the dough into 3-4 balls. Roll into small flat circle, place the filling and close from all sides.
  • Press over the dry flour and roll into medium size paranthas.
  • Cook paranthas on medium heat, spreading one tbsp of milk on both sides till brown patches appear.
  • Serve hot.

October 27, 2017


Wheat flour - 2 cups
Castor sugar - 1/2 cup or as per taste
Ripe bananas - 3 (small)
Oil for deep frying


  • Mash the bananas; add sugar and mix well till it dissolves completely.
  • Then add flour and make dough to make puris.
  • Divide the dough into small balls, roll them into round puris.
  • Heat the oil and fry the puris one by one in medium flame until golden brown.
  • Serve hot.

September 18, 2017


Wheat flour - 400 gms
Bajra flour - 1 tbsp
gram flour - 1 tbsp
Fresh fenugreek leaves - 1 cups
Turmeric - 1 tsp
Asafoetida - 1/4 tsp
Salt to taste
Baking soda - 1/4 tsp
Green chillies -6
Cumin seeds - 1 tsp
Oil - 2 tbsp
Oil for cooking


  • Grind green chillies and cumin seeds coarsely. Finely chop fenugreek leaves.
  • Mix the three flours and rub in 2 tbsp of oil. Add remaining ingredients and make stiff dough using enough water.
  • Divide into big lemon size balls. Apply little oil to the rolling board, place one ball on it and with a rolling pin, roll into thin rounds.
  • Place a flat frying pan on fire with a tablespoon of oil in it. When the oil is hot, lower carefully one thepla at a time. 
  • Make the fire medium and fry the thepla on one side. Then turn  and fry the other side to a nice golden brown so that the thepla is crisp.
  • Serve hot with any salad made with curd.

September 01, 2017


Maida- 250 gms
Milk - 4 tbsp
Curd - 4 tbsp
Egg -1 (beaten)
Salt - 1/2 tsp
Sugar - 1 tsp
Yeast  -1 tsp
Ghee - 1 tsp
Flour for dusting
Poppy seeds - 1 tsp
Onion seeds  -1 tsp


  • Put the milk in a pan and warm gently; remove the from the stove, stir in the curd and thee egg; the milk should not be hot or it will curdle the egg.
  • In a bowl, mix flour, salt, sugar, yeast and ghee. Add the milk mixture and knead it to make dough.
  • Cover the dough and keep it in a warm place until it rises and doubles in size.
  • Knead again and divide into 8 equal balls.
  • Roll out on floured surface to make a naan, approximately 1/2" thickness.
  • Wet both sides of the naan with fingers dipped in water and sprinkle poppy seeds and onions eeds on the top.
  • Transferr thee naans onto an oven tray and bake in a preheated, hot oven for 3-4 minutes or until fully cooked and golden.

August 28, 2017


For dough:
Wheat flour - 150 gms
Maida - 50 gms
Salt - 1/4 tsp
Oil - 1 tbsp
Ghee for frying the paranthas

For Stuffing:
Fresh paneer - 200 gms (mashed)
Onion - 1 (finely chopped)
Green chilli - 1 (finely chopped)
Ginger - 1/4 tsp (grated)
Pepper powder - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)


  • Mix the ingredients for dough in a bowl. Add enough water to make soft dough.
  • Cover and keep aside for 15 minutes. Knead again and divide into 6. Make balls and flatten and roll out into discs.
  • Combine the stuffing ingredients in a bowl and divide into 3 portions.
  • Place one filling on one disc and cover it with another disc and carefully roll out again.
  • Do the same procedure for remaining.
  • heat the tawa and fry the paranthas both sides with the help of ghee.
  • Serve hot with butter,pickle or curd.

August 10, 2017


For the dough:
Wheat flour - 2 cups
Curd - 3 tbsp
Oil or ghee

For the Stuffing:
Mutton mince - 500 gms
Onion - 1 (finely chopped)
Ginger garlic paste - 1 1/2 tbsp
Green chillies -4 (finely chopped)
Cumin seeds - 1/2 tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Lemon juice 1 tbsp
Oil- 1 tbsp


  • Heat oil in a pan on medium flame. Add cumin seeds and fry for few seconds.
  • Add chopped onion, green chillies and ginger garlic paste. Saute for a minute or two.
  • Then add minced meat and all the spices.
  • Cook for few minutes till the oil separates and meat is tender. Do not add water.
  • Remove from the flame and let it cool.
  • In the meantime, make a dough by adding wheat flour, curd and enough water. Knead and shape it into ten balls.
  • On a floured surface, roll out each ball to medium sized parathas.
  • Place cooked kheema stuffing in the center of the paratha.
  • Lift paratha edges to the center to cover the stuffing.
  • Flatten it out again first with your hand and then a rolling pan.
  • Heat a tava; gently place the paratha. When it turns brown, smear oil or ghee around the edges.
  • Roast until both sides are golden brown.

May 02, 2017


Wheat flour  -2 cups
maida - 1/2 cup
Suji - 1/4 cup
Spinach - 400 gms
Urad dal - 1/2 cup
green chillies -4-5
Asafoetida - pinch
Saunf  - 1 tbsp
Oil for frying


  • Soak the urad daal for 2-3 hours. Drain and grind along with green chillies and salt. Add asafoetida and saunf to ground paste.
  • Boil spinach until soft. Drain and grind to make smooth paste.
  • Now mix wheat flour, maida,suji, salt, spinach puree and 1 tbsp of oil to make dough.
  • Make lemon sized balls with the dough. Stuff each ball with urad dal paste.
  • Roll out into kachori shape carefully and deep fry.
  • Serve hot.

April 29, 2017


Eggs - 2
wheat flour  - 1 1/2 cups
Onion  -2 tbsp (chopped)
Green chillies - 2 (finely chopped)
Coriander leaves - 2 tbsp (chopped)
Milk - 1/2 cup
Salt to taste


  • Beat the eggs in a bowl. Add remaining ingredient except oil to make a dough. 
  • Add enough water if necessary; cover and keep aside for 15 minutes.
  • knead again and divide into equal portions.
  • Roll the balls with rolling pin to make thin round parathas.
  • Heat tawa and cook the parathas both sides with little oil.
  • Serve hot with achar or sauce.

April 17, 2017


Wheat flour - 500 gms
Salt to taste
Ajwain to taste

For Garnishing:


  • Mix wheat flour, salt and ajwain together and make a hard dough with enough water.
  • Divide them into 4-5 balls and roll them into round small disk.
  • Roast it on hot tawa;make small holes or marks with knife. Then turn it and roast the other side; make small pinches and roast it.
  • Garnish with ghee and jagery and serve.

March 20, 2017


Makki ki atta (corn yellow flour) - 2 cups
Wheat flour - 1/2 cup
Salt to taste
Fresh garlic with green leaves - 4 tsp (chopped)
Oil - 2 tbsp
Ghee for frying


  • Mix the flours, garlic and salt in a bowl. Slowly add oil and mix well.
  • Add enough water to form a hard dough.
  • You will not get a soft dough as when we knead wheat dough for chapatis.
  • This dough tends to break apart. Divide it into 4 portions and carefully roll out with rolling pin or flatten them with your palms.
  • Heat a tawa and on low flame, cook the roti, sprinkling oil or ghee from time to time.
  • Turn over and cook the other side of the roti till it is golden brown.
  • Serve with baghare baigan.

December 12, 2016


Wheat flour - 2 cups
fresh thick curd - 1/2 cup
Milk - 1/2 cup
Cumin powder - 3/4 tsp
Salt - 1 tsp
Chilli powder -  1 tsp
Amchoor - 1/2 tsp
Garam masala -1/4 tsp
Oil - 1- 2 tbsp


  • Mix all the dry ingredients in a mixing bowl.
  • Pour curd, milk, oil and knead to make a smooth dough.
  • Cover and keep aside for 3-4 hours.
  • Divide the dough into equal parts and roll them into chapati's.
  • Heat the tawa and fry the chapati both sides by applying little oil.
  • Serve hot with curry or curd.

October 06, 2016


Wheat flour-1 1/2 cup
Cooked dal-2 1/2 cup
Red chilli powder-1 1/2 tsp
Turmeric powder-1/4 tsp
Dry mango powder-1/2 tsp
Cumin powder-1/2  tsp
Salt-1 tsp


  • Mix all the ingredients together in a mixing bowl.
  • Sprinkle water and knead to smooth dough.
  • Keep closed for two hours.
  • Make even sized balls and roll out into chapatis of medium thickness,using wheat flour for dusting.
  • Heat a pan and roast each chapati with 1/2 tsp of oil for both sides.

August 25, 2016


Sattu (roasted chana dal powder) - 1 cup
Oil from Mango pickle or any other spicy pickle - 2 tbsp
Onion  - 1 (finely chopped)
Sugar - 2 tbsp
Green chillies - 2 (finely chopped)
Maida/wheat flour - 250 gms
Ghee/Oil - 1 tbsp


  • Make a dough with flour, salt, ghee and water. Keep aside.
  • Mix sattu with pickle oil, green chillies, onion and sugar.
  • Divide the dough into equal portions.
  • Roll out each ball into circle with rolling pin. Put a tbsp of filling; press the edges and flatten with both hands and roll out into a paratha.
  • Heat the tawa; roast the parathas both sides with little oil.
  • Serve with curd and pickle.

July 26, 2016


Maida - 2  cups
Ghee - 3 tbsp
Oil for frying the luchis
Salt to taste


  • Mix the maida, salt and the ghee. Add enough water to form a hard dough.
  • Divide into small portions. Roll out each portion into a puri and fry in oil till they are golden brown. 

May 12, 2016


Wheat flour - 250 gms
Amaranth leaves - 1 bunch 
Onion - 1  
Green chillies - 5-6
Salt to taste


  • Wash and cut amaranth leaves as finely as possible.
  • Grind green chillies with salt. Finely chop onions.
  • Now mix flour with chopped leaves, onion and chilli paste. Mix well then add enough water to make stiff dough.
  • Divide into equal balls and flatten them.
  • Sprinkle flour on surface and make chapathis with rolling pin.
  • Heat the pan, fry the chapathis one by one applying little oil both sides.
  • Serve hot with pickle., pub-6783067284749878, DIRECT, f08c47fec0942fa0