roti ki sabzi
Happy janmashtami to all my readers. Roti ki sabzi may not be the best recipe shared on this auspicious day i.e. Lord Krishna’s birthday but this is the recipe I am sharing with you today (hehehe). If you have some leftover rotis from last night’s supper, then you can put them to good use by making roti ki subzi.
Recipe of roti ki sabzi
5 sookhi (dry) roti
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tbsp oil
Salt to taste
2 tomatoes- chopped
1. Heat oil in a pan and add cumin seeds. When they change color, add hing.
2. Add tomatoes and all the spice powders and salt. Cook till tomatoes get mushy.
3. Break sookhi rotis into small pieces and add to the pan. Cook till rotis become soft. Serve roti ki sabzi hot.
Tikhat mithachi puri
Tikhat mithachi puri is a marathi name meaning hot and savory puri/ poori. There are some variations in the common North Indian puri. You can have this tikhat mithachi puri with pickle as an evening snack or a Sunday Brunch.
Recipe of tikhat mithachi puri
1 cup atta (whole wheat flour)
3 tbsp sooji (semolina/rava)
1 tsp salt
1/2 tsp turmeric powder
3/4 tsp red chilli powder (cayenne pepper)
1 tbsp oil + for deep frying
1 tsp ajwain (carom seeds)
1. Mix salt in flour. Add sooji, turmeric powder, red chilli powder, ajwain and 1 tbsp oil. Mix well with your hands.
2. Add water little by little and knead the flour into stiff dough. Set aside for 20 minutes.
3. Take a lemon size ball from the dough and roll out on a lightly oiled surface into a 3-4 inch round poori.
4. Heat oil in a kadhai/wok and when it’s sufficiently hot, turn the heat to medium. Deep fry puris in the hot oil till puffed up and golden brown from both sides.
5. Drain on an absorbent paper and serve tikhat mithachi puri hot with some pickle.
Luchi puri
Luchi is a type of Bengali puri. In a way luchi is similar to bhatura as both are made from maida or all purpose flour but they are different in the sense that bhatura dough is fermented and luchi dough is not. Luchi puri is very tasty and generally had with ghughni.
Recipe of luchi (puri)
2 cups maida (all purpose flour/ refined flour)
1/2 tsp salt
1 tbsp oil + for deep frying
1. Mix salt with flour. Add 1 tbsp oil and rub flour between your fingers so that oil coats the flour evenly.
2. Add lukewarm water to knead the flour into stiff dough. Cover with a damp cloth and let it rest for 20 minutes.
3. Heat sufficient oil in a kadhai/wok. Take a small lemon size ball out of the dough and roll out into 3 inch round luchi.
4. Gently place the luchi in the hot oil and fry till they puff up and turn pale cream. Fry from both sides.
5. Drain the luchi on an absorbent paper and similarly make rest of the luchi with remaining dough. Serve luchi poori hot with potato curry or ghughni.
Gujarati masala thepla
Gujarati thepla is not just about methi thepla although it’s a more famous version of theplaa. Here I have written about masala thepla or spicy thepla. You can also use jeera along with ajwain to make masala thepla. A pinch of turmeric powder added to the dough gives a nice yellow color to the theplas.
Recipe of gujarati masala thepla
1 cup atta (whole wheat flour)
2 tsp oil
1/2 tsp red chilli powder (cayenne pepper)
1/4 cup curd (yogurt/dahi)
Salt to taste
1/2 tsp ajwain (carom seeds)
1 tsp til (sesame seeds)
Oil to shallow fry
1. Take atta in a bowl and mix all other ingredients except oil to shallow fry. Add about 1/4 cup of water to knead into soft dough. Set aside for 20 minutes.
2. Take a ball (peda) out of the dough and roll into a thin 5-6 inch round or thepla, dusting with dry flour to prevent from sticking.
3. Heat a tava (griddle) and cook this thepla from both sides brushing with oil. Cook till golden with brown-black specks. Serve masala thepla with chutney or as a bread with some side.
Paneer puri
Paneer puri is loved by all the paneer fans. It’s a full meal in itself and there is no need for a side dish. You can even enjoy paneer poori with a pickle. It’s very easy to make and tastes yummy.
Recipe of paneer puri
1 cup atta (whole wheat flour)
1 cup crumbled paneer (cottage cheese)
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp ajwain (carom seeds)
1/2 tsp garam masala powder
Salt to taste
2 tsp oil + for deep frying
1. Mix atta, 1/2 tsp salt, ajwain and 2 tsp oil in a bowl. Rub oil in flour with your fingers. Add enough water so as to knead into stiff dough. Keep aside for 20 minutes.
2. Add salt, red chilli, cumin and garam masala powders to crumbled paneer. Mix well.
3. Take a ball out of the dough and roll out into a small round. Place 1 tsp paneer mixture in the centre. Gather the edges and reshape into a ball. Flatten between your palms.
4. Again roll out into a 3-4 inch round or puri.
5. Heat oil in a kadhai/wok or a frying pan and deep fry paneer puri from both sides till golden. Drain on an absorbent paper. Similarly make other paneer puris.
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.
