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Masala Bhatura

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Ingredients:

1/2 cup Gehu Aata

1/2 cup Maida

1/4 cup barik Rawa

2 tbsp Dahi.

2 pinch Baking Soda

1 tsp Baking powder

1/2 cup boiled, peeled and mashed Potatoes

1 tbsp chopped Coriander

2 tbsp finely chopped Onions

2 tsp finely chopped Green Chillies

1/4 tsp garam masala

1/4 tsp Dhana jeera powder

salt to taste

1 tsp Sugar

2 tbsp Oil.

oil for deep-frying

Method
Combine all the ingredients in a bowl and knead into a firm dough using water as required.

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Cover with a wet muslin cloth and keep aside for 1 hour.

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.Divide the dough into 6 equal portions and roll each portion into a 100 mm. (4″) diameter circle.

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Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides.

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Drain on absorbent paper.Serve immediately.

Happy cooking !!!

Sameera.

Bhature

 

20180126_133839Bhatura is one of the most famous breads from the Punjab. The term is most often used together with chola as ‘Chola-Bhatura’. The Bhatura is a delicious fried bread made with flour. Adding butter or ghee to the Bhatura dough makes it softer.

 Ingredients:

250 gms Wheat flour.

250 gms Maida.

125 gms barik Rawa.

3 tbsp Dahi (Curd).

1 tbsp Sugar.

2 pinch cooking Soda.

1 tsp Baking powder

Salt to taste.

2 tbsp Oil.

Oil for frying.

Method:

 In a deep bowl mix together wheat flour,maida,rawa,sugar,salt,soda,baking powder and curds.Knead to a semi soft dough adding water as required.

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Keep aside for 15minutes.

Add oil and knead well to incorporate the same in the dough.

Cover with wet cloth and let rest for 1 hour.

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After an hour knead well again,make small balls roll out to form small puris of medium thickness.

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Heat the oil in a kadhai on a medium flame and deep-fry the bhaturas till they puff up and are golden brown on both sides.

 

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Drain on absorbent paper.

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Serve hot with Chole.

 

Happy cooking !!!

Sameera.

 

Gobhi (Cauliflower) Paratha.

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Ingredients:

For the dough:

2 cup Wheat Flour.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

2 cups Gobi(cauliflower) grated.

1/4 cup chopped Onions.

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1/4 tsp Turmeric powder.

1 tsp Kitchen king Masala.

1 tbsp Oil.

1/4 tsp Rai.

Salt to taste.

Ghee for smearing.

Method:

In a big bowl mix together wheat flour,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.

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Grate Gobi.

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In a pan heat oil,rai and onions,cook till onions turn pinkish,add grated gobi,chilli powder,salt,turmeric mix well.

Cover and cook till gobi is cooked.Add chopped corriander leaves and kitchen king Masala.

Mix well.Remove in a plate and keep aside to cool.

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Divide dough into eight equal portions and make pedas.

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Take a peda and flatten it by pressing.Roll out to form a roti.

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

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Seal the edges completely so that gobi 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.

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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

 

Aloo Paratha

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Ingredients:

For the dough:

1 cup Wheat Flour.

1 cup Maida.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

3 medium sized Potatoes (Boiled,deskinned and mashed.)

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1/4 tsp Turmeric 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.

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Mash the potatoes. Mix potatoes, red chilli powder, turmeric powder, salt and chopped corriander

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Divide dough into eight equal portions and make pedas.

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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.

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

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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.

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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

 

Oats & Gobi Paratha

Ingredients:

2 cups Wheat flour

1 cup Oats,mildly roasted ,cooled and powdered.

1/4 cup Curd.

1/2 Cup grated Cauliflower.

1 small Potato boiled,peeled and mashed.

2 tsp Ginger,garlic and green chilli paste.

1/2 tsp Kitchen king masala.

1/2 tsp Turmeric powder.

1/4 tsp Asafoetida.

Salt to taste.

1 tsp Oil.

Ghee for smearing.

Method:

In a pan heat oil.Add asafoetida and turmeric powder.

Add ginger,garlic and green chilli paste.

Add grated cauliflower and salt,mix well,cover and cook for 2 minutes,add kitchen king masala and mix well.Keep it aside to cool.

In a big bowl mix together wheat flour,powdered oats,mashed potato,curd,salt and cooked cauliflower mixture.Knead to a soft dough using water if required.

Divide into lemon size balls and roll out to form a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Serve hot with pickle or chutney of your choice.

Happy Cooking !!!

Sameera

 

 

Multi grain Onion & Cheese Paratha

Ingredients:

1 cup Multi grain Aata.

1/2 cup finely chopped Onion

1/2 cup grated Cheese.

1/2 tsp pepper powder.

1 tbsp oil.

Salt to taste.

Water to knead the dough.

Ghee for smearing.

Method:

Heat oil in a pan,add chopped  onions and saute till they turn light brown.

Add black pepper powder and salt.Mix well and keep aside to cool.

In a bowl mix together onion,flour,grated cheese and salt.Knead well adding water as required.

Divide into lemon size balls and roll out to form a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Spread some grated cheese on top. (Optional)

Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera

Urad Dal Vade

Ingredients:

1 cup Urad Dal

2 tbsp Chana Dal.

1/4 cup Jowar Aata.

1/4 cup Wheat Aata

1/2 cup Rice Aata.

1 tsp Badishep powder(fennel powder)

1/4 tsp Methi powder(fenugreek saads powder)

1/2 tsp Jeera & Dhana powder (coarsley grounded)

salt to taste.

1 tbsp Hot Oil.

Oil for frying.

1 Onion cut into 4 pieces.

Method:

Wash and soak urad dal and chana dal together for 8 hours.

After 8 hours grind it to a smooth paste.

In this paste add rice aata,wheat aata,jowar aata,badishep,methi,dnana and jeera powder.

Add salt .Mix well.Add boiling hot oil.Knead together to frm a hard dough,add little lukewarm water if required.

Insert cut onion pieces in the dough.

Cover it with wet cloth.

Keep it covered for 2 hours.

Apply some water yo your hand

Now take  a piece of plastic.Apply little water to the plastic,take a small ball of the dough and place it on the plastic

With wet fingers press it slowly  to form a thick puri.

Heat oil in a thick bottomed kadai,fry this wada on medium heat.

Drain on an absorbant paper.

Serve hot.

Happy Cooking !!!

Sameera