bedmi puri
Bedmi puri along with aloo ki sabzi (potato curry) is a popular Uttar Pradesh breakfast. You can also have them in ‘Chandni Chowk’ in Delhi. You can also prepare bedmi aloo for Sunday brunch. They are simply delicious.
Recipe of bedmi puri
2 cups atta (whole wheat flour)
1/2 cup dhuli moong dal (split, skinlesss green gram)
3 green chillies
1/4 tsp garam masala
Salt to taste
1/2 tsp coriander powder
1 inch piece ginger
1 tbsp oil + for deep frying
1. Soak moong dal for 2 hours. Drain.
2. Grind together moong dal, green chillies, ginger, salt, coriander and garam masala powders in a blender.
3. Take atta in a bowl and add moong dal paste along with 1 tablespoon oil. Knead using water as needed. Cover and keep aside for 1/2 an hour.
4. Take lemon sized ball out of the dough and flatten between palms. Roll out on an oiled surface into 3-4 inch round.
5. Heat sufficient oil in a wok/ kadhai. Gently slide the rolled out bedmi puri in the oil. Press gently with a slotted spoon (pauni/ chhari) so that poori puffs up. Turn over and fry from other side also till golden in color. Drain using the same slotted spoon on an absorbent paper so that excess oil is absorbed.
6. Serve bedmi puri hot with aloo ki sabzi.
bajre ki roti
Bajre ki roti is made a lot in Rajasthan. They eat it with a piece of gur and it is liberally smeared with pure ghee. Initially you may find it difficult to make bajre ki roti by patting between your palms so I have shown an easier way by using polythene bag or plastic sheets. This way even a novice can make bajre ki roti.
Recipe of bajre ki roti
1 cup bajra atta (millet flour)
Salt to taste
Ghee (clarified butter)
rolling out bajre ki roti
1. Mix bajra atta with salt. Add warm water little by little to knead bajra flour into medium soft dough. There is no need to knead the dough too much.
2. Take a ball from the dough, wet your palms and pat this ball between your palms to make 4-5 inch roti. OR alternately tear a polythene bag into 2. Place 1 half on the rolling surface and place the ball on it. Cover it with the 2nd half of polythene bag.
3. Roll it into as thin round as you can. Remove the above polythene, take the roti on your right hand removing from the lower polythene.
4. Place it on a hot non-stick griddle (tava). Cook bajre ki roti from both sides till browned.
5. Remove it from the tava and smear it with ghee. Serve bajre ki roti hot with some gur (jaggery).
gajar ka paratha
Gajar ka paratha or carrot paratha is a super nutritious food since it is loaded with Vitamin A. It’s both healthy and tasty. It’s also a healthy breakfast option and good way to start your day.
Recipe of gajar ka paratha/ carrot paratha
1 cup atta (whole wheat flour)
4-5 carrots- grated
½ tsp red chilli powder
Salt to taste
1/4 tsp kasoori methi (dried fenugreek leaves)
1/4 tsp ajwain (carom seeds)
A pinch of turmeric powder
Oil to shallow fry
1. In a bowl, mix all the ingredients together. Add water to knead it into pliable dough.
2. Take a ball (peda) out of the carrot dough. Roll it into a 6 inch round dusting with dry flour as needed.
3. Heat a tava (griddle) and place this round or parantha on it. Cook from both sides applying oil till gajar ka paratha turn golden brown with brown-black specks in it. Serve hot carrot paratha with curd or pickle.
Paneer paratha
Paneer paratha is something which is relished by adults and kids alike. It’s a good breakfast option. You can enjoy paneer paratha with some curry or all by itself. It tastes absolutely great and liked especially by paneer lovers.
Recipe of paneer paratha
Filling
100 grams paneer- grated or finely crumbled
3 green chillies- finely chopped
Coriander leaves (cilantro) - finely chopped
1/4 tsp garam masala
Salt to taste
Dough
2 cups whole wheat flour (atta)
1/2 tsp salt
1. In a bowl, mix atta with salt. Add water slowly to knead it into smooth, pliable dough. Cover with a damp cloth and keep aside for 1/2 an hour.
2. Mix well all the ingredients of the filling except salt.
3. Take lemon sized ball (peda) from the dough and roll out into a 3 inch round. Grease this round lightly by an oiled spatula.
4. Place 2 tsp paneer filling in the center and add salt to it. Mix. Gather the edges of the round and reshape into a ball. Flatten the ball between your palms.
5. Roll out, dusting with dry flour as needed, into a 6-7 inch round.
6. Heat a griddle (tava) and shallow fry this parantha from both sides applying oil. Cook till golden brown from both sides with brown- black specks in it. Similarly make other paneer parathas. Serve hot paneer paratha with curd or pickle of your choice.
Mooli paratha
Today I made mooli paratha or mooli ke parathe for breakfast. Some people enjoy them with white butter on top but we had our mooli paratha with curd. They are best enjoyed hot and crisp straight from the tava (griddle).
Recipe of mooli paratha
3 mooli (white radish/ diakon) - peeled and grated
2 cups atta (whole wheat flour)
3 green chillies- chopped
1/2 tsp ajwain (carom seeds)
Coriander leaves (cilantro) - chopped
Salt to taste
Oil to shallow fry
mooli (white radish)
1. Squeeze hard the grated mooli to remove excess liquid. Heat a tsp oil in a pan and sauté mooli till light brown. Purpose is to evaporate the water of mooli.
2. In a bowl, take atta and add 1/2 tsp salt to it. Add water and knead it into smooth, pliable dough. Set aside for 20 minutes.
3. Add rest of the ingredients except oil to the mooli and mix.
4. Take a small ball (peda) out of the dough and roll out into a 3 inch round putting more pressure on the outer side so that outer edges are thinner than the inner portion of the round.
5. Grease this round with an oiled spatula. Put 2 tsp stuffing in the centre. Gather the edges and reshape into a ball. Pat between your palms to flatten the ball.
6. Roll out, dusting with dry flour, into a 5-6 inch paratha.
7. Heat a tava (griddle) and place this parantha on it. Shallow fry paratha from both sides applying oil. Fry till golden brown. Similarly make rest of the mooli ke parathe. Serve hot mooli ka paratha with curd and pickle of your choice.
Bhatura
This recipe of bhatura is made without yeast. Those of you, who are making the bhatura for the first time, may find it difficult to roll out the bhatura as the dough sticks. So, an easy way out is to roll out between greased plastic sheets or a polythene bag teared into 2 halves and oiled. Keep one part on the rolling platform, place the dough ball on it and cover with the second half. Roll out and remove from the plastic sheet and fry. Bhatura tastes best with chole or chana masala.
Recipe of bhatura/ bhature
2 cups maida (all purpose flour)
3/4 cup curd (yogurt/ dahi)
1/4 tsp salt
1 tsp sugar
1/2 tsp baking powder
Oil to deep fry
dough after rising
1. Sieve flour (maida). Mix salt and baking powder to maida.
2. Mix yogurt and sugar in another bowl. Add this to maida.
3. Add lukewarm warm water to knead the flour into smooth, soft dough.
4. Keep the dough in a warm place for 3 hours so that the dough rises.
5. Heat oil in a kadhai/ wok. While the oil is heating, take a ball from the dough and flatten between your oiled palms. Roll out this ball on an oiled surface using rolling pin (belan) into a 5 inch round.
6. Place the bhatura in the hot oil. Press with a slotted spoon (pauni/ chhari), it will puff up. Turn over and fry form other side also. Deep fry this round or bhatura in the hot oil till golden brown from both sides. Drain on an absorbent paper using the same slotted spoon. Similarly make other bhature from rest of the dough.
7. You can also roll out the bhatura in an oval shape. Serve hot bhature with chole and sliced onion sprinkled with salt and lemon juice.
chole bhature
Kuttu poori with curd
I made kuttu poori during ‘Navratras’ but somehow forgot to post it on the blog. You can also make kuttu pooris with kuttu atta only. Singhadi atta is optional. Singhadi atta binds well and also rich in Calcium. Also my mom says kuttu atta is hot on body so mixing singhadi flour leads to cooling down effect.
Recipe of kuttu poori
1 cup kuttu atta (buckwheat flour)
1/2 cup singhadi atta
3-4 medium sized potatoes- boiled, peeled and mashed
3 green chillies- chopped finely
Salt to taste
Oil to deep fry
1. Mix salt and green chillies to potato. In a bowl, mix kuttu and singhadi atta.
2. Mix potato mixture to kuttu and singhadi flour. Use potato to knead the flour into stiff dough. Add water only if there is a need. Let it rest for 5 minutes.
3. Take lemon sized ball from the dough and roll out on a lightly oiled surface, into a 3-4 inch round.
4. Heat oil in a kadhai/wok. To check whether the oil is hot enough, put a small portion of dough into the oil. If it sizzles and comes to surface, your oil is ready. Turn the heat to medium. Gently place the rolled poori in the oil.
4. Press the kuttu ki poori with a pauni (slotted spoon/ chhari). The poori will puff up. Turn over and fry from other side also. Drain the poori using the same slotted spoon on an absorbent paper. Similarly make rest of the kuttu ki puri from the dough. Serve hot with curds.
Khichdi paratha
Masala khichdi paratha is a delicious paratha with which you don’t need any side dish. It tastes great by itself. You can also serve it as a breakfast. It’s also a great way of using leftover khichdi.
Recipe of khichdi paratha
1 cup leftover khichdi
1 1/2 cup atta (whole wheat flour)
1/4 tsp turmeric powder
Salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin powder
1. Take leftover khichdi in a bowl and add salt and all the spices. Add flour and knead into pliable dough. There is no need to add water. Use khichadi to knead the dough. Adjust the quantity of atta required to knead. Set aside for 20 minutes.
2. Take a ball (peda) out of the dough and roll out into a 5-6 inches round dusting with dry flour while rolling.
3. Heat a tava (griddle) and cook this round or parantha on it from both sides brushing with oil. Cook till golden brown from both sides. Similarly cook other khichdi parathas. Serve hot masala khichdi paratha with curds and pickle.
Aloo naan
Naan itself is delicious bread and when you stuff it with aloo or gobi (cauliflower) mixture, its taste increases manifold. Be it aloo naan or plain naan, tastes best when served hot. With aloo naan, you don’t even need a side. You can enjoy it all by itself.
Recipe of aloo naan
Dough
3 cups maida (all purpose flour)
2 tsp sugar
1 tsp salt
1/2 cup milk
2 tbsp oil
1/2 tsp baking powder
Filling
3 medium potatoes- boiled, peeled and mashed
3 green chillies- chopped finely
1/4 tsp garam masala powder
Salt to taste
Chopped coriander leaves
1. Take a bowl and mix flour, salt and baking powder in it. Make a well in the center.
2. Mix milk, sugar, 1 tbsp oil and baking powder in another bowl. Pour this mixture in the centre of bowl containing flour.
3. Knead it into soft dough adding warm water if needed..
4. Add 1 tablespoon oil and knead again. Keep it in a warm place for 2-3 hours.
5. Mix all the ingredients of the filling to make potato mixture.
6. Take a ball out of the dough and roll out on a floured surface into a 2 inch round dusting with dry flour.
7. Place a lemon sized potato filling in the center and gather the edges. Reshape into a ball. Again roll out into a disk. Similarly make other naan from rest of the dough.
8. Preheat oven and bake these aloo naan till they puff up and become golden brown with brown-black specks here and there. Grease them with butter and serve hot.
You can also make aloo naan in electric or gas tandoor which is a much faster way to cook naan.
aloo naan with butter
Meethi roti
Meethi roti or mithi roti is very easy to make and satisfies your craving for sweets as well as fills your stomach as it is made from whole wheat flour. It is liked by both adults and kids.
Recipe of meethi roti/ paratha
2 cups atta (whole wheat flour)
1 tbsp saunf (fennel seeds)
1/2 cup sugar (vary according to taste)
Melted ghee (clarified butter)
Ghee or oil to shallow fry
1. Knead flour adding water into smooth, pliable dough. Let it rest for 1/2 an hour.
2. Take a ball (peda) out of the dough and roll it into a 3 inch round dusting with flour.
3. Spread melted ghee on this roti. Sprinkle 1/2 tsp saunf and 1-2 tsp sugar on it.
4. Gather the edges and reshape into a ball. Roll out again into a 5-6 inch round.
5. Heat a tawa (griddle) and shallow fry this roti on both sides applying ghee. Fry till golden brown. Similarly make other meethi rotis from rest of the dough. Serve hot.
