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Mostly bhakri is made using only rice flour,but I find it difficult to roll,so I follow my mom’s trick of adding some wheat flour,this makes it rollable and remains soft for a long time.

This Bhakri goes well with almost everything leafy vegetables or even fish or egg curry.

Ingredients:

1 cup Rice flour.

1/2 cup Wheat flour.

Salt to taste

Method:
Take the rice flour and wheat flour in a deep dish,add salt to it,mix well.

Add water and knead into a semi soft dough.

Divide into four equal portions and roll into balls.Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round bhakri carefully using rolling pin.

Heat a tawa to medium hot, place the bhakri over and dab a little water on top evenly .

Let it cook. As the water evaporates (in about 10 seconds or so), flip it over.

In another 10 secs, remove it from the griddle with a tong  hold it over the high flame,in such a way that the watered surface goes directly onto the flame.

Bhakri should puff up nicely.

Turn over and roast the other side too.

Finish roasting both the sides until you see black spots on them.

Remove on cooling rack.

Serve hot with any vegetable,fish gravy or chicken.

Happy Cooking !!!

Sameera.

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Parathas form an important part of North Indian breakfast and there is no way you can ignore them. Stomach-filling and delicious, stuffed parathas can be enjoyed with curd, pickles and even your favourite sabzi. You must have heard of the usual parathas like aloo paratha, paneer paratha, gobhi paratha; however, here is a paratha recipe that will make you eat them in no time. Cheese Paratha is something that you can easily prepare in the comfort of your home.They are really easy-to-make and can be prepared in a jiffy. It is a perfect dish to pack for your kids’ lunch box and they will love you for it!

Ingredients:

For Dough:
2 cups Whole Wheat flour.

A pinch of Carom seeds.

2 tsp + 1 tsp Ghee.

Water for kneading the dough.
Salt to taste.

For Stuffing:
2 Green chilli, finely chopped.

1 inch Ginger, finely chopped.

A pinch of Chilli flakes.

A pinch of Oregano.

⅓ cup Mozerella Cheese grated.

2 tbsp Coriander leaves chopped.

Salt to taste.

Other Ingredients:

Ghee for smearing.

Dry Flour.

Method:
For Dough:
In a bowl, add whole wheat flour, salt to taste, ghee and mix once.
Now, add water and knead it properly, apply ghee cover and keep aside for half an hour.

Make equal size balls in even numbers and keep aside.

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For Filling:
In a bowl, add green chilli, ginger, salt,chilli flake, coriander leaves, oregano and grated cheese.

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Mix it well.

Keep aside.Now take two equal portions of the dough and roll it using a rolling pin,on one paratha spread little ghee and sprinkle dry Flour.

Spread the prepared filling .

Now place the other rolled paratha on top of it properly.

Press the corners with fork to seal the edges.

Now, apply some ghee on a pan and place the paratha and cook slightly crisp from one side.

Flip it and cook from the other side till done.

Smear ghee and serve hot with pickle, green chutney, mayonnaise or ketchup.

Happy Cooking!!!

Sameera.

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Tandoori Roti is an Indian flat bread made with wheat flour using tawa on a gas stove.Traditionally it is made in tandoor oven and goes well with any vegetable or curry dish.
Usually we prefer going to our favourite indian restaurant to relish tandoori items due to lack of tandoor in our kitchen,but trust me the roti made with this recipe has taste as well as texture exactly same like the one made in tandoor.
To make this roti you will need iron tava as roti will not stick to nonstick tava.

Ingredients:

2½ cup Wheat Flour.

1 tsp Sugar.

1 tsp Baking Powder.

¼ tsp Baking Soda.

½ tsp Salt.

½ cup Curd.

Water for kneading.

2 tbsp Oil.

Butter for smearing.

Method:

In a bowl mix together wheat flour, sugar, baking powder, baking soda and salt.

In this now add curd and start to kneading the dough,add water as required and continue to knead for 5 minutes.
Now add 2 tbsp oil and knead until the dough turns smooth and soft.
cover and rest for 1 hour.
After 1 hour, kenad the dough again till smooth.

Pinch a ball sized dough and dust with wheat flour.
roll gently, making sure the roti is slightly thick,on one side of the rolled roti sprinkle some water and spread uniformly.
Heat iron tawa on medium flame,once the tawa is hot transfer the roti onto the tawa.
placing waterside down, press gently, so that the roti sticks to the tava.

Cook for a minute or until the roti partially puffs up and the base is cooked.

At this stage flip the tawa onto the flame and cook until the roti is cooked uniformly.

Scrape the roti and remove in a plate,brush the roti with butter.

Serve immediately with curry of your choice.

Happy Cooking!!!

Sameera.

Karari roti is a very crispy rumali roti which is served in many restaurants mostly dhabas as a starter or appetizer. This is a very crispy and is usually had on its own without any side dish as it is topped with butter and spice mix.

Ingredients:

1/2 cup Maida.

1/2 cup Aata.

1 tsp Salt.

1 tbsp Oil.

Water for kneading.

2 tbsp Butter melted.

1 tsp Chilli Powder.

1 tsp Chat Masala.

Some zero no sev and chopped Coriander leaves for garnishing.

Method:

In a bowl add maida,aata and salt,mix well. Add water as required to make a soft dough,brush with little oil,cover and keep aside for 10 minutes.

Now divide the dough in 4 equal parts.

Take a portion and make a ball.
Now dust flour and roll it as thin as possible using a rolling pin.

Take an aluminium kadai or any large round vessel and place it on the stove upside down. Heat it for 5 minutes on medium heat

Brush the Kadai with some oil.
Gently place the prepared thin roti on it and let it cook on low medium heat for 30 seconds.

Use a tong to loosen the sides of the roti.
Cook the roti by pressing it using a cloth.

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Once crisp,Take it out gently.

Repeat the process and prepare all the roti.

Take melted butter and add chilli powder and chat masala to it. Mix it well.Apply this mixture on the karari roti.

Sprinkle sev and chopped coriander on it.

Serve immediately.

Happy Cooking!!!

Sameera.

Naan is a leavened flat bread made in some countries in asia. Usually naan is baked in a tandoor ( a cylindrical oven made of clay).

Today we are going to make it on tava using stove top.
For this dish to come out well,use iron tava as naan will not stick to non stick tava and you won’t be able to get tandoor effect.

Naan goes very well with Indian curries and even Dal.Preferably naan should be eaten hot as once it cools down then it becomes hard and chewy.

Ingredients:

For Dough:

2 and 1/2 cups Maida.

1 cup Milk.

1 tbsp Sugar.

1 tsp Baking Powder.

3 tbsp Oil.

Salt to taste.

Other Ingredients:

2 tbsp Butter.

2 tsp Black Sesame Seeds.

1 tbsp Coriander leaves, finely chopped(Optional)

Method:

In a bowl mix milk,sugar,baking powder,oil and salt,mix well till sugar is completely dissolved.Add maida and knead a soft dough,knead the dough for 10 minutes.

Cover with a moist cloth and rest for 1 hour in warm place.

After 1 hours, knead the dough slightly,to remove any air present in the dough.

Pinch a ball sized dough,gently roll to oval shape using rolling pin,make sure you do not roll too thin or thick.Sprinkle some sesame seeds and coriander leaves on one side of the Naan.(Optional).

Brush other side lightly with water.

Slowly place the naan on hot tava with water side down and and press gently.

After a minute, flip the tawa upside down and cook naan directly on flame till it turns golden brown in color.

Naan will get lovely spots like tandoor.

Spread some butter,gently scrape the naan from bottom and remove.

Serve hot with vegetable gravy or Dal.

Happy Cooking!!!

Sameera.

 

 

These are poori’s with little twist.Its a spicy version of the regular poori, which calls for the addition of Indian spices like turmeric powder and red chilli powder to whole wheat flour dough mixture.

I have a fond memory of my mom making these pooris to carry with us during road travels as they last long and I used to love having them with mixed fruit jam.

It is a favourite Gujarati tea time snack, each home has their own version of the masala poori recipe.Here I am sharing my version…

Ingredients:

1 cup Whole Wheat Flour.

1/4 cup Besan.

1/2 tsp Turmeric Powder.

1 tsp Red Chilli Powder.

1/2 tsp Coriander & Cummin Seeds Powder.

1/2 tsp Ajwain crushed.

2 tbsp Coriander Leaves chopped finely.

1 tbsp Oil & Oil for frying.

Water for kneading dough.

Salt to taste

Method:

In a wide bowl, mix whole wheat flour, besan,al the dry spices,salt and chopped coriander leaves.

Slowly add water to form a slightly firm dough,add oil and grease the dough well.

Cover and let it rest for at 20 minutes.

Now divide the kneaded dough into approx 15 equal portions.

Apply littke oil to puri press,plce one ball and press firmly to form poori.

Alternately pur is can be rolled using rolling pin.

Make pooris out of all the balls,keep aside.

Heat oil in a kadhai till hot. If you place a small piece of dough in the oil, it should sizzle up. Reduce heat to medium and place a single poori into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up.

Flip over the poori and allow to cook for a few seconds till it attains a light golden shade.

Place the poori over an absorbent paper towel to absorb excess oil.

Serve warm with potato masala, aloo bhaji, pickle or any curry of your choice.

Happy Cooking!!!

Sameera.

 

Amritsari Kulcha is a popular traditional flat bread from Amritsar,Punjab.
It is prepared with maida and spicy potato stuffing and is typically baked in indian tandoor oven .
Today we are going to make it on tava using stove top.
For this dish to come out well,use iron tava as kulcha will not stick to non stick tava and you won’t be able to get tandoor effect.

Ingredients:

For Kulcha:

2 cups Maida.

1/2 tsp Baking Powder.

1/4 tsp Baking Soda.

2 tbsp Ghee

1/2 cup Yoghurt.

Luke warm water to knead the dough.

Salt to taste.

For kulcha stuffing:

2 cups boiled Potatoes.,peeled and mashed.

1 cup Onion chopped finely.

2 Green Chillies chopped finely.

1/2 bunch Coriander Leaves,chopped finely.

1 tbsp Cumin Seeds.

1 tbsp Coriander Seeds.

1 tbsp Ajwain.

1 tsp Chat Masala.

Salt to taste.

Other Ingredients:

2 tsp Black Sesame Seeds.

3 tbsp Coriander’s Leaves, finely chopped.

2 tbsp Butter.

Method:

In a bowl, mix all purpose flour, baking soda, baking powder, ghee and yoghurt. Knead the mixture into a soft dough using little water if required,cover it with a damp muslin cloth and keep aside to rest for half an hour.

Dry roast cumin and coriander seeds in a pan and crush in a mortar and pestle.

Mix boiled potatoes, chopped onion, green chillies, coriander leaves, crushed coriander and cumin seeds,ajwain in a bowl. Add salt, chaat masala and mix well.keep aside.

Pinch a ball sized dough and roll to 5 inch circular disk,spread some ghee on it,place aloo stuffing in the centre take the edge and start pleating bringing to centre.

Sprinkle some sesame seeds and coriander leaves on one side of the kulcha.

Gently roll to oval shape using rolling pin.

Brush other side lightly with water.

Slowly place the kulcha on hot tava with water side down and and press gently.

After a minute, flip the tawa upside down and cook kulcha directly on flame till it turns golden brown in color.

Kulcha will get lovely spots like tandoor.

Spread some butter.

And remove from tava.

Serve the amritsari kulcha with chole, onion and green chillies.

Recipe for chole-https://udarbharna.com/2013/09/19/punjabi-chole/

Happy Cooking!!

Sameera.

Pizza paratha is a tasty snack which all the kids will love. This easy to make pizza paratha tastes quite like pizza and it is made of whole wheat flour and stuffed with veggies….

Ingredients:

2 cups Whole wheat flour.

1 cup Grated mozzarella cheese (at room temperature)

1/2 cup Bell peppers chopped finely.

1/2 cup Onions chopped finely.

1/4 Corn kernels.

2 tbsp Carrot grated.

1 tsp Italian/Pizza seasoning.

1/2 tsp Chilly Flakes.

2 tbsp Pizza/Pasta sauce.

1 tbsp Oil

Salt to taste.

1 cup Water to knead dough.

Method:

In a mixing bowl take flour, add ½ tsp of salt and add little water at a time and knead soft and smooth dough.
Now take some oil in your hands and smoothen the dough little bit.

Cover the dough and let it rest for 15-20 minutes.

In a meanwhile take another mixing bowl and mix together cheese, bell peppers, onions, carrots,corns, italian seasoning and little salt .

Add pizza/pasta sauce mix well and keep aside.

Take a small portion of the dough and roll it to a big roti,spread  some oil on it and sprinkle some dry flour.

Spread some prepared mixture in center of the roti.

You can make different shapes of parathas,like square,rectangle,etc.

I have made triangle,fold all the sides to make a triangle.

Make sure all the edges are sealed.

Fry these parathas on medium heat till they are brown and crispy from both the sides,drizzling little oil.

Remove in a serviing plate and serve hot with ketchup or mayonnaise.

Tips: Do not over stuff the parathas otherwise stuffing will come out while rolling and while roasting  press the parathas gently specially from all the edges so they are cooked properly.

Happy Cooking!

Sameera.

During this lockdown,I was craving for Garlic bread but was  not in a mood to bake one,so remembered this recipe which I had come across…and decided to give it a try..this paratha has awesome flavors of oregano,chilli flakes,garlic and of course butter…

Ingredients:

1 & 1/2 Cup whole wheat Aata.

1/2 tsp salt.

1 tsp Oil.

Dry Aata for dusting.

Water to knead the dough.

2 tbsp melted Butter.

12 Garlic Cloves.(minced)

1 tsp Chilli Flakes.

1/2 tsp Oregano.

1/4 cup Coriander Leaves chopped finely.(Optional)

2 tbsp Oil for roasting.

2 tbsp Cheese grated (Optional)

Method:

Knead a soft dough with aata,salt,water and oil.

Cover and let it rest for 15 mins.

In a bowl mix butter,minced garlic,oregano and chilli flakes.keep aside.

Make 4 balls out of the kneaded dough.Take one ball and roll a roti.

Smear some prepared butter on it.

Sprinkle some dry aata on it.

Twist and turn,like to make a fan.

Roll in a disk.

Pat lightly to make it flat.Roll out with light hands,applying minimum pressure to form a roti.

Roast on a tava on medium heat from both sides,smearing some oil.

Layers will come out while roasting.Serve Hot.

Tip-Some chopped corriander or Pudina can also be added to the layers.

If desired you can sprinkle some grated cheese on too just before serving.

Happy Cooking !!!

Sameera

Mooli paratha is a traditional punjabi cuisine delicacy served usually with butter, curd and pickle,they can also be served with curries.Mostly they are served during breakfast but can also be consumed for lunch and dinner.

Ingredients:

For the dough:

1 cup Wheat Flour.

1/2 cup Maida.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

2 medium sized Mooli (Radish)

1 potato (washed,boiled,peeled and mashed)

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1 tsp Dhana Jeera powder.

1/4 tsp Turmeric powder.

1/2 tsp Amchur powder.

Salt to taste.

Ghee for smearing.

Method:

In a big bowl mix together wheat flour, maida ,salt and ajwain. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Grate Molli.

Squeeze out all the water from it.

Mash the potatoes,add mooli,chopped coriander leaves, all the dry spices and salt.

Mix well.

Keep aside.

Divide dough into eight equal portions and make pedas.

Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing.Roll out to form a roti.

Place mooli mixture on it and again make it into a peda.

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of  ghee, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of ghee on it.

Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Happy Cooking !!!

Sameera