Amritsari Aloo Kulcha.

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 toContinue reading “Amritsari Aloo Kulcha.”

Butter Garlic Laccha Paratha.

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 tspContinue reading “Butter Garlic Laccha Paratha.”

Mooli Paratha.

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.Continue reading “Mooli Paratha.”

Ajwaini Puri

Ajwaini Puri is a crispy and crunchy Indian deep-fried snacks.Puris are usaually made using different herbs and spices.This puri is flavored with Ajwain (Carom seeds ) thus the name Ajwaini Puri. This puris can be served on its own,but I usually serve them with Bhanarewale Aloo. Check the recipe below. Ingredients: 1 cup WheatContinue reading “Ajwaini Puri”

Spring Onion 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. SaltContinue reading “Spring Onion Cheese Paratha.”

Ukdichi Tandalachi Bhakri

Ingredients: 1 1/2 cup rice flour , 3/4 cup water, 1/2 tsp salt, Method: 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 likeContinue reading “Ukdichi Tandalachi Bhakri”

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.   Ingredients: 1 cup Rice flour. 1/2 cup Wheat flour. Salt to taste Method: Take the rice flour and wheatContinue reading “Tandalachi Bhakri(Rice Roti)”