Mooli Paratha | Punjabi Mooli Ka Paratha Recipe

Mooli Paratha or mooli ke paratha is one of the popular paratha recipe and made in few ways, I personally make mooli ke parathe in 3-4 different ways and today is one of the most easy method of making this muli paratha. We can mooli paratha either by stuffing method or add everything with flour and make paratha and both ways it taste delicious, I choose the method depending on how much time I have in hand and of course on my mood :)

Aloo Gobi (Gobhi) Paratha | Paratha Recipes

Aloo Gobi (Gobhi) Paratha is combination of popular aloo and gobi paratha together. Mashed potato with cauliflower and spices together makes this delicious paratha for breakfast, lunch, dinner, lunch box, picnic etc. If you like aloo paratha then you will like this one too with added goodness of gobi (cauliflower) and spices to make spicy and yummy stuffing.

Sweet Potato Paratha | Shakarkandi Paratha | Indian Bread Recipes

Sweet Potato Paratha or Shakarkand (shakarkandi) paratha is easy and quick paratha made with mashed sweet potato and wheat flour. There are 2 ways of making this paratha one is doing the stuffing and another is this easy method of mixing everything together and then make paratha, a good option during week days. Sweet potato paratha is good option for kids to make their normal paratha more nutritious and also it taste little sweet so they will like it too.

Mirch Ajwain Paratha | Easy Paratha Recipe

Mirch Ajwain Paratha or teekha ajwain paratha is variation of normal ajwain paratha. In all the paratha I make ajwain paratha the most as it's easy yet flavorful and goes along anything.  It's perfect for breakfast, lunch, dinner or for lunch box and use to be one of regular in our lunch box during school days too. Twist to usual ajwain paratha is adding mirch/chili, added here is green chili paste but there are few options how we can make these paratha too.

Gujarati Thepla | Masala Roti Recipe

Thepla or masala roti/paratha come people call it used to be one of regular lunch box during our school days and something of which we never get bore no matter how frequently it's made.  It's suitable for lunch box cause we can simply pair it up with any simple stir fry or even with pickle or curd.  Methi thepla is the popular thelpa recipe but when methi/fenugreek leaves not in season then this plain thepla comes handy and a good change from usual ajwain or plain paratha.

Kulcha Recipe | Indian Bread Recipes

Kulcha is popular North Indian flat bread originated from Punjab, you can say it's from the popular Naan family.  Kulcha can be made in oven or in stove top and today's method I am showing here is stove top ie tawa.  First time I had kulcha in Delhi and I loved it instantly whenever I go to Delhi or even a stop over at Delhi airport Kulcha in menu is must for me and if lucky flights from Delhi serves hot kulcha chole some time too.  

Vratwale Aloo Puri | Navratri Vrat Recipes

Vrat Ke Aloo Puri is popular recipe during fasting other than sabudana khichdi.  Puri generally made with Singara (Water Chestnut) or Kuttu (buckwheat) flour, as these two flours are eligible to eat during fasting.   Looks wise these puri may not score point as they are dark in color and not really appealing to eyes but it taste delicious.  Potato is added to make the dough as it’s difficult to make dough only of singhara or kuttu atta, not only during fasting but try this any day for a change from usual poori.  


Vratwale Aloo is simple potato stir fry without onion, garlic etc.  In this recipe we need lots of cumin which bring wonderful flavor to the dish along with crushed coriander seeds which takes this simple aloo sabji to new level.  Try this once and you will make this again and again, this recipe is very good for party or get-together as it’s very quick and simple but taste very good.  I generally do this every now and then not only for fasting.   This Alu sabzi is good combo with plain paratha for lunch box, which we used to have. 

Recipe for Vratwale Aloo

Ingredients:

Boiled Potato - 4  [large]
Ghee - 1 tbsp
Oil - 1 tbsp
Cumin Seeds/Jeera - 1 tsp
Coriander Seeds/Dhaniya - 1 tbsp
Roasted Cumin Seeds Powder - 1 tsp
Red Chili Powder - 1 tsp
Dry Mango Powder/Amchur - 2 tsp [or lemon juice 1 tbsp]
Water - 1-2 tbsp
Sendha Namak/Rock Salt - To taste

Method:

1. Boil, peel and chop potatoes. 
2. Dry roast coriander seeds and crust it in  mortar and pestle or mixer.


3. In a pan or wok heat oil and ghee, add cumin seeds and allow it to crack, now add crushed coriander seeds and mix.  Now add chopped potatoes and sauté for 2 minutes.


4. Add chili powder, cumin powder, dry mango powder, salt and mix everything well.

5. Sprinkle 1 to 2 tbsp water and cook for 2 minutes.

Serve warm with singhara or kutu puri.

Recipe for Singhara Ki Puri

Ingredients:

Singhara Atta/Water Chestnut Flour - 1 Cup/100gms
Boiled Potato - 2 [medium size]
Green Chili Paste - 1 tsp
Sendha Namak - To Taste
Oil - 1 tbsp
Water - As needed
Oil - To Deep Fry

Method:

1. Boil, peel and mash potatoes.
2. In a bowl add singhara flour, mashed potatoes, green chili paste, sendha namak,  1 tbsp oil &  mix everything.  Add water in small quantity and make a soft pitiable dough just like we do for poori and keep aside for 15 minutes.
~ Be careful with water as we are using potato, add only in small quantity


3. Divide the dough in equal parts and roll in to medium size puri.
There are 2 ways of doing it.
~ You can grease a ziplock bag or plastic sheet with oil and pat dough with hand to make poori.  Keep a bowl of water near and dip hands in intervals, it helps in patting easily.

~ Or, grease a plastic sheet/ziplock bag keep the dough keep another greased plastic sheet on top and now roll  gently using roller, remove top sheet and use a cookie cuter or any small bowl/katori to cut the puri into round shape, though cutting is optional if you have made decent round puri.  This process takes little time so I generally don’t cut but just directly roll the puri between sheets and fry. 

4. Heat oil in a wok, gently lift the puri from sheet and drop in hot oil. Gently press puri with laddle to puff it up.  Fry both sides until light golden brown.


Repeat same for rest. 


Serve hot with aloo sabji or aloo raita.  A fruit salad on side makes it a complete meal. 


 Variations ~

For Aloo Sabji
~ Replace red chili powder with 1/2 tsp of pepper powder if you don’t eat chili powder during fast and dry mango powder with lemon juice. 
~ Ghee enhance the taste so try not to skip it but you can replace it with oil.
For Singhara Puri
~ In dough you can add 1/2 tsp pepper powder and 2 tbsp chopped cilantro for extra flavor. 
~ You can do same puri with Kutu Atta/Buckwheat flour.
~ You can also make this as paratha instead of poori.
~ Prepare the dough only when you are ready to fry puris, other wise salt and potato will ooze water and make the dough soggy. 
~ If you are making this in large quantity, you can prepare the dough in small portions and fry puri to be on safer side, generally I don’t do that, I just make the dough one time.
~ All your puris may not puff, it’s normal so don’t worry about that 

Have a nice day ~~

Ajwain Paratha Recipe

Ajwain Paratha is my favorite paratha.  I can eat this every day without a problem, this use to be our regular in our lunch box.  Just like lemon rice, it’s also good for travelling as it stays soft for longer duration.   This paratha goes well with any dry or gravy type side dish but for me I love this with tea, just roll the paratha, dip in tea and enjoy.  When I don’t get any ideas of what to cook then ajwain parathas come to rescue and most of the time when I cook for guests I make these as it not only taste delicious but ajawin/carom seeds are good for stomach too.  If you don’t like to bite on carom seeds then soak it in little water for 10-15minutes, strain and use the water to get carom seeds benefits …easy right? 



Ingredients: [Makes 8-9 Parata]

Whole Wheat Flour - 3 cups
Salt - 1/2 tsp
Ajwain/Carom Seeds - 1 tsp
Oil - 2 tsp + to make parathas
Water - To knead (around 1 cup)



Method:

1 In a wide bowl or plate place flour, carom seeds, salt, 2 tsp of oil.  Mix everything well and rub between palm to get sand like texture.  Make a well in the center add water in small quantity.

2. Mix everything well, keep adding water in small quantity to make a smooth, pitiable dough, cover with a wet cloth and keep aside for 20 minutes.

3. Divide the dough into equal portion of 8-9 balls.  Take one piece at a time and roll into circle like we do for roti but little thicker than roti  You can make it as square paratha too which I normally do.


4. Heat  a pan/tawa or griller and place rolled paratha and cook on medium heat until you see it starts to change colour and little bubbles starts to form, flip it apply oil or ghee all over the paratha.  Now flip again to another side and apply ghee or oil.  Cook until both sides are golden brown, flip in intervals to prevent burning.


Serve warm with any side dish of your choice.



Have a nice day ~~

Spring Onion Paratha | Scallion Flatbread

Do you believe challenges makes us more strong, wise? It doesn’t matter what kind of challenges we have to face and how we resolve, it only help us to grow as a person.  Talking about challenges, we do face the same in our kitchen don’t we? Remember my Spring Onion and Peas Soup that I made to finish off the scallion bunches I had along with my few more trials.  In between thanks to the people whom tried that soup and wrote back to saying they loved it (oh ya am showing off). Coming back to my story, just finish that batch and DH got me another 2 bunches of spring onion!!  I did try/experiment new dishes and one of them was these spring onion parathas.  I was just thinking what to do with scallion before they wilt and got the idea of making paratha.

Few of you asked me how to make square paratha, though I have mention before in  my plain paratha post how to do it but here the pictorial description of how to make square paratha for you.   Well I didn’t get the perfect square shape this time thanks to the clicking (that’s our scapegoat for blaming today) but normally I do make decent squares.  There was a time I used to make only triangle parathas cause that’s what my mother use to do I don’t remember I ever saw her making square parathas.  But my MIL likes only square ones and she asks me to make it that way, now I make normally square one’s as I personally find making perfect square is much easy then making a perfect triangle, how complicated a paratha can get!  Anyways the bottom line is I am so glad that I did experiment and made these parata, it turn out to be so soft, delicious with mild flavour of spring onion, if you want strong flavour then you can add little more of chopped spring onion.

Ingredients: [Makes 8-9 Parathas]
Wheat Flour - 2 cups
Spring Onion/Scallion - 1 bunch [ only green part] or 3/4 Cup chopped
Green Chillies - 2
Carom Seeds/Ajwain - 1 tsp
Salt - to taste
Oil/Ghee - 1 tbsp + for brushing paratha
Water - To knead

Method:
1.  Wash and finely chop spring onion  and green chillies.
2. In a wide bowl or plate place flour, spring onion, green chillies, carom seeds, salt and 1 tbsp of oil.  Mix everything well and rub between palm to get sand like texture.  Make a well in the center add water in small quantity and make a smooth, pitiable dough, cover with a wet cloth and keep aside for 20 minutes.

2. Divide the dough into equal portion of 8-9 balls.  Take one piece at a time and roll into thin circle like we do for roti.

3.  Apply little oil all over and sprinkle little flour.  Fold top part one third of roti and then bottom part one third, so we made 2 folds here.  Apply little over on the folded part.

4. Now fold right side followed by left side, and here we did another 2 folds.  So in total we folded it 4 times.  After each fold apply oil and sprinkle little flour to take flaky parathas.

5. Dust in flour as required and roll into 8-9 inches of square.  Meanwhile heat  a pan/tawa or griller and place this rolled paratha and cook on medium heat until you see it starts to change colour and little bubbles starts to form, flip it apply oil or ghee all over the paratha.  Now flip again to another side and apply ghee or oil.  Cook until both sides are golden brown, flip in intervals to prevent burning. 


Have with any curry or raita, I made black chickpeas curry. 

Have a nice day ~~

Litti

Hello,

Hope everyone had a good start of year and if not that good then don't worry we can make happen to be a good one :)  As promised it's time for me to start posting now and I'm starting with Litti, it's something like stuffed baati.  This is first time I ate and made litti, normally at our place it made as paratha and known as sattu paratha or roti. 

I wanted to make sattu paratha for so long now and since it's been raining here thought of giving it a try in litti way (more to avoid rolling ;) )  It's a simple recipe only list of ingredients looks long.  One can deep fry the litti too but I preferred to bake same as we do for baati.

Let's check out the recipe now ...


Ingredients:

For Stuffing:

Sattu - 1 cup [ or roasted gram powder, check recipe below]

Onion - 1 large chopped

Green Chili - 3-4 chopped [according to taste]

Cilantro - 3 tbsp chopped

Garlic - 1 tbsp chopped

Lemon Juice - 1 tbsp [ or use Dry Mango/amchur powder 1 tsp]

Mustard Oil - 1 tbsp [ or use pickle oil]

Carom/Thyme Seeds - 1/2tsp

Onion Seeds - 1/2 tsp

Salt - to taste

For Covering/Dough

Wheat Flour - 2 cups

Onion Seeds - 1/2 tsp

Carom/Thyme Seeds - 1/2tsp

Oil - 1 tbsp

Soda - 1/2 tsp

Salt  - to taste

Ghee - 2 tbsp or more

Water -

Method:

1. Mix wheat flours, seeds, oil, salt, soda, water and knead to stiff dough, cover with a wet cloth and keep aside.

2. To make sattu, roast gram daal for 2-3 mins in medium flame and once it's cool grind to fine powder in mixer.  Sieve the powder and grind again if required. 

3. Mix all the ingredients under stuffing with roasted gram powder and check for salt and spices.  If the stuffing is too dry sprinkle little water.

4. Preheat oven to 375 F.

5. To make latti, take the dough and divided in to equal size balls. 

6. Roll the balls into 2 to 3 diameter circle and add 1-2 tbsp stuffing in center and seal all the edges well, shaping into a ball again.  Repeat the process for rest.

7. Place all the stuffed latti in a try and bake for 30 mins at 375 F OR 15mins one side and another 15mins for another side OR until golden brown. 

Bake for 10 more minutes if required, mine was done in 30mins. 


To server break the latti and pour ghee, more ghee and it taste better;).   Bharta/chokha, chutney, pickle, Aloo Tari or curd etc goes well with latti.  We had with Aloo Tari.

Note:

1. If you have some left over roasted gram powder, add sugar to it and eat..it taste very gud :)

2. It good to eat latti during winter or rainy season.

3. Do not eat too many of these as it generate heat in body.

4. For good result eat while it hot or warm.

Have a good day :)

Baati | In Oven

In my previous Baigan Aloo Bharta post I showed thali of daal baati, so here is the baati which I made in oven.  I have blogged before making baati on gas top in baati cooker along with daal and khayri recipes.

The changes made in this baati recipe are I added soda and turmeric the 2 ingredients which I learnt from Sonal, adding soda does make the baati soft so do try it.  Here presenting delicious meal of daal, baati, bharta, khayri, gatte ki sabji along with pickle :)

Ingredients:

Wheat Flour -  1 1/2 cup

Semolina - 1/2 cup

Baking Soda - 1/2 tsp

Oil - 1-2 tbsp

Salt - 3/4 tsp

Turmeric -3/4 tsp

Water

Ghee/classified Butter -

Method:

1. Mix all the ingredients along with enough water to make a chapati like dough.

2. Cover the dough for 1 hour with dump cloth and keep aside.

3. Make medium size ball and keep in baking tray.  [ I followed Sonal idea of rolling the dough in sausage and then into ball ]

4. Preheat the oven in 225C

5. Bake the balls in 225C for 10 -15 mins.

6. Turn the baati over and bake for another 10-15 mins.  Check if the baati fully cooked, if not bake for another 5-10 mins.

Break the baatis and dip/pour in ghee ...adding more ghee makes the baati very tasty :D

And this goes to Sonu's Flavours of Rajasthan a event started by Nayna.

Enjoy your weekend ...

Rajma, Chole, Pulav, Paratha with Raitha...Platter for U

Wish You all Happy Teacher's Day, But I think now it days it has become more of commercial;  to purchase gifts n stuff, we use to wish teacher's or perhaps do some decoration in class, some song dance but never had that ohh need to buy this for teacher and buy that.  Things has really change now there's also CD collection for teacher's Day, now can you believe that? ...well whatever ...let's get to our business here..

We went to our sis place one of Sunday as Kedar called again n again to checkout his Birthday decoration!  But by the time we reached he already removed all stuff, so bad !  Anyways so here is what my sis made, we had rava kesari, cake but I forgot to take the pics !  This meal goes to  Rak's Cooking For Guests” Event and Rajma, Chole goes to Viki's Side Dish for Chapathi Event.

Chole, I have blog this recipe before you can check the detail procedure here and for dry version of chole check here

For Rajma she used canned rajma, I have posted the recipe before too..here is the link.

Paratha I posted with details on how to make triangle or square ones here.

For Pulav


Ingredients:

Basmati Rice : 2 cups
Beans - 1/4 cup [ 1" pieces]
Mint Leaves - 1/4 cup [ chopped]
Peas - 1/4 cup
Onion - 1 large [ sliced]
Green Chili - 4-5 [Slit]
Cinnamon - 1" stick
Cardamom - 1
Bay Leaf - 1
Cloves - 2
Cumin Seeds - 1/2 tsp
Ginger-garlic paste - 1tbsp
Oil/Ghee - 5-6 tbsp
Water - 4 cup or less
Salt - to taste

Method:

1. In a pan heat oil or ghee add bayleaf, cinnamon, cardamom, clove, cumin seeds and allow it to splutter.

2. Add sliced onion and chili fry for a min.

3. Add ginger garlic paste and stir well.  Now add beans and cook for 2mins.

4. Add peas and mint leaves, mix well and cook for a min.

5. Add washed rice, salt and stir.  Add 4 cups of water.  Now to cook in the pan with lid and stir in-between.  OR replace everything in electric cooker or pressure cooker for 10mins.

For Raita:

Ingredients:

Curd - 1 cup
Onion - 1 medium [chopped or slice]
Green chili- 2 [ chopped]
Cucumber - 1/4 cup [ grated]
Carrot - 2tbsp [grated]
Salt - to taste
Cumin Powder - 1tsp

Method:

1. Beat the curd well.

2. Mix all the ingredients with curd and garnish with cumin powder.  Enjoy chill.

Enjoy the meal and your day :-)...