Ajwaini Puri

1 tbsp Oil.

1/4 tsp Red Chilli powder.

1/2 tsp Ajwain.(Carom seeds)

Salt to taste.

Water to knead.

Oil for frying.


Mix all the ingredients except oil for frying in a pan,adding water knead well to form a hard dough.


Divide the dough into equal sized balls.Roll out into circles. Neither too thick, nor too thin.



Heat oil in kadai,until fumes just starts to come. Then keep it on medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

Drain on absorbent paper.

Serve hot with vegetable of your choice.

Happy Cooking !!!


Spring Onion,Black Pepper and Cheese Paratha.


Spring onions are mostly  used in oriental  cuisine, so here is a little  twist,adding spring onion and cheese to this paratha gives it a distinct flavour.

Ingredients :

1 cup chopped Spring  Onion.

1 & 1/2 cup Multigrain Atta.

1/2 cup grounded Oats.

1 tbsp Oil.

1 tbsp Pepper powder.

3 tbsp grated Cheese.

Salt to taste.

Ghee for smearing.

Method : 

Wash,pat dry and finely chop spring onion.


In a pan,heat oil,add chopped Spring onion and cook for 2 mins.keep aside to cool.

In a food processor add all the ingredients  except Ghee along with cooked onion to form soft dough,add little water if required.



Cover and keep aside for half an hour.

Divide dough in lime size balls and roll out to form thick parathas using dry flour.



Heat a non stick  griddle and roast parathas on medium heat from both sides.



Smear Ghee and serve hot with sauce or pickle of your choice.

Tip : This parathas can be topped with grated cheese before serving.

Happy Cooking! ! !


Ukdichi Tandalachi Bhakri



1 1/2 cup rice flour ,
3/4 cup water,
1/2 tsp salt,


Bring water to boil. Add salt and rice flour, mix well until no lumps remain. Turn the heat off.

This dough is called ‘ukad’ in Marathi.

Knead the ukad while still hot until it gathers into a soft pliable dough like a chapati dough.


Heat a griddle on medium first. Once heated, turn the heat to low.

Divide the ukad into 2 inch balls and keep them covered under a damp cloth .

Start rolling out the bhakris immediately.

Spread some rice flour on the rolling board. Place a ball in the center and sprinkle more flour on top. Keep rolling the ball with the rolling pin into a thin circular disc of even thickness.


Lift it gently with both the hands and transfer onto the heated griddle with the top surface up.

Immediately spread 2 tsp water all around the top. 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 in one hand and a turner in the other and 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.


Top bhakri with homemade butter or ghee.

Serve with gravy of your choice.

Happy Cooking !!!


Tandalachi Bhakri(Rice Roti)



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.



1 cup Rice flour.

1/2 cup Wheat flour.

Salt to taste

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

Add water and knead into a 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 !!!



Bajrichi Bhakri



1 1/2 cup Bajari Flour / Millet Flour

1/4 tsp Salt

1/3 cup Water

3 tsp Sesame Seeds


Take a bajari flour in a bowl, add salt and mix well.

Add 1/2 cup of hot boiling water and mix well.

After a dough cools down a bit, start the kneading process.

Gradually add remaining water to knead it in to soft dough.

Knead the dough good for about 4 to 5 mts.


Divide dough in to 3 equal balls, take one of the ball and smooth it out between palms and flatten it out.

Dust dry bajari flour on rolling board and start to pat the bhakari in round shape.

Use rolling pin to roll out bhakari to get even consistency.

Spread a bit of sesame seeds on the top of bhakari and give them a gentle pat as well, so that sesame seeds won’t fall down while bhakari is getting roasted.


Put the bhakari on hot skillet in the upside down position.

Brush the floured side of bhakari with generous amount of water.


Let bhakari roast for minute or two or until water starts to evaporate.

Once the water dries out, immediately flip the bhakari over and roast from other side as well for about a minute.


Now move the skillet away, lift the bhakari and roast it on a direct heat just like how we roast fulka.

Serve hot with a dollop of ghee or butter on the top of it!

Happy Cooking!!!


Aloo Mutter Paratha



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 :

1 cup Potatoes (Boiled,deskinned and mashed.)

2 cups Green peas (Boiled and mashed.)

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1 tsp Dhana-jeera powder

1/4 tsp Turmeric powder.

1 tbsp Oil.

1/4 tsp Asafoetida.

Salt to taste.

Ghee for smearing.


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.

Heat oil ina pan,add asafoetida and mashed green peases, stir fry for a minute,add red chilli powder, turmeric powder,dhana jeera powder and mix well.

Add boiled and mashed potatoes,salt and chopped corriander.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 potato 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 !!!


Bhakri (Gujrati Style)


Bhakri is a typical gujrati dish made from wheat flour.Pressure is applied when cooking bhakri  so that the insides get cooked evenly and bhakri becomes crispy.I have learned this from my colleague Bhavik Mehta’s wife Rajal Mehta,her one more delicious dish is Sev Tamatar….which I am going to post soon,thanks Rajal for the yummy dishes.


1 cup Aata.

2 tsp Seasme seeds.

1/2 tsp Asafoetida.

1/2 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Dhania Jeera Powder

1 tbsp Oil.

Salt to taste.


Dry Aata.

Water to knead the dough.


Combine all the ingredients in a bowl and knead into a firm dough, using enough water. Keep aside for 15 to 20 minutes.

Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4″) diameter thick circle.
Heat a tava (griddle) and cook each circle, putting light pressure on the bhakhri with a muslin cloth till golden brown spots appear on both the sides and the bhakhri turns crisp.

Serve with pickle and curds.

Happy Cooking !!!