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Methi Ka Thepla Recipe

Flour kneaded with methi, ginger, chilies, herbs and yogurt and made into crisp paranthas.

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Ingredients of Methi Ka Thepla

2 Cups Atta

2 Tbsp Oil

1 Tbsp Dried Methi

2 tsp Salt

2 tsp Ginger and Green Chillies (make paste)

1 tsp Garlic

2 tsp Coriander Powder

1 tsp Sugar

To knead Yogurt

As needed Water

How to Make Methi Ka Thepla

1.Take all ingredients in a bowl. Mix well.

2.Knead the ingredients well with yogurt and some water.

3.Make thin paranthas out of the dough.

4.Cook the paranthas from both sides, over high flame till greenish brown.

5.Serve hot.

Key Ingredients: Atta, Oil, Dried Methi, Salt, Ginger and Green Chillies (make paste), Garlic, Coriander Powder, Sugar, Yogurt , Water

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Dabeli Recipe

About Dabeli Recipe: Onions, potatoes, peanuts, imli and garlic chutney served hot stuffed in a bun. Dabeli is a popular Gujarati snack.

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Ingredients of Dabeli

1 Kg potatoes

4 medium onions

A pinch of garam masala

1 cup peanuts

2 tsp salt

2 tsp red chilli powder

4 tbsp imli and gur chutney

2 tbsp garlic chutney

How to Make Dabeli

1.Boil the potatoes and after peeling, mash them well and keep aside.

2.In a dekchi, heat 1/2 cup oil for frying the peanuts, deep fry and add salt about 1 tsp, 1 tsp sugar, red chilly powder 1/2 tsp.

3.In the remaining oil add garlic chutney, allow to sizzle, add garam masala, red chilli powder and imli chutney. Add the mashed potatoes to this.

4.Serve hot as filling in bun with fried peanuts & chopped onions.

Key Ingredients: potatoes, onions, garam masala , peanuts, salt, red chilli powder, imli and gur chutney, garlic chutney

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Parat-Wala Paratha Recipe

Six flour balls are rolled out and placed on top of each other to create layers, fried crisp.

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Ingredients of Parat-Wala Paratha

4 cups whole-wheat flour

1 cup ghee softened and mixed with 1 tbsp flour

Ghee for frying the paranthas

How to Make Parat-Wala Paratha

1.Knead the flour into a dough and leave to rest for about 15 minutes.

2.Shape walnut-sized balls of the dough and roll them out into 1 cm/1/2 in thick rounds.

3.Take one round, smear it with the ghee mixture and place another round over it.

4.Repeat till you have used up 6 rounds. Do not smear the last one with ghee.

5.Using dry flour to dust, roll out these layers together, with a light hand, so that the dough does not tear.

6.Roll as thin as you can without tearing, turning over every now and then and dusting with flour. Heat a heavy-based griddle.

7.Pour in the ghee to form a layer.

8.Place a rolled out parantha over griddle carefully and lower the heat to cook slowly.

9.Smear the top with ghee and turn over to cook the other side.

10.Dribble a trail of ghee around the parantha.

11.Turn around 2-3 times and add ghee until the parantha is cooked through.

12.When done, the outer layers become brown and crisp. The parantha will be layered on the inside, rather like a flaky pastry.

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Chapati Recipe

The classic accompaniment in to Indian dishes, chapattis are served steaming hot.

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How to Make Chapati

1.Knead flour and enough water into a smooth and soft dough (enough to press a finger into it without much pressure).

2.Flatten, make impressions with your finger tips, and sprinkle some water. Let it rest, thus, for about 30 minutes, at least.

3.Knead a little again, roll pieces of dough into smooth balls, flatten and roll into rounds about 1/8" thick (will take some practice).

4.Place the tawa over the fire, and heat over high heat till a drop of water thrown over it, evaporates immediately with a sizzling sound.

5.Place a chapatti over the tawa and as soon as the edges start rising lift it with a pair of and place over a direct flame, with the uncooked side down. It will puff up immediately.

6.Flip it over to cook the other side a little more and your chapatti is ready.

Key Ingredients: Whole Wheat Flour (atta), Water,

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Malabari Parotta Recipe

About Malabari Parotta Recipe: Malabari Parotta or 'Barota' is flaky yet fluffy, crisp yet soft. It is distinct from its North Indian cousin, the Lachcha Parantha and closer to its Malay counterpart, the Roti Cannai, a good Malabar Paratha is just the perfect accompaniment to chettinad cuisine when paired with coconutty curries like Chicken Chettinad and rich meaty stews. A thin parantha served hot with melted ghee, usually served with South Indian gravy dishes, this is perfect for dinner parties too!

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How to Make Malabari Parotta

1.Knead the flour into soft and pliable dough with the water.

2.Cover and let rest for 30 minutes. Make 8 round and smooth balls.

3.Roll into a round of about 1/4 cm/1/8" thickness.

4.Smear the surface of this round, with ghee.

5.Fold in 1/2, smear the surface with ghee again, and make another fold from corner to corner.

6.Roll thinly without tearing.

7.Heat the griddle (tava), and place one parantha on to it.

8.When the edges start lifting, slightly, smear some ghee over it letting it trickle under it.

9.When brown on both sides, serve hot.

Key Ingredients: 2 cups maida, Water , Ghee, Dry flour

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Sheermal Recipe

Dough prepared from flour, ghee, salt, sugar and saffron-enhanced milk cooked perfect brown.

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How to Make Sheermal

1.Soak saffron strands in 2 tbsp hot milk for 1/2 an hour, then mix well to dissolve the saffron.

2.Mix together flour, salt and sugar and add melted ghee.

3.Rub in the ghee then adding a little milk at a time, knead into a soft smooth dough.

4.Cover and keep aside for 2 hours. Knead, and keep again for 2 hours.

5.Roll dough into 6" rounds about 1/4" thick and prick all over.

6.Cook on a tawa/griddle, first over high heat then low, to cook through, till brown on both sides.

7.Smear with the milk solution, cook a little more, then serve hot brushed with ghee.

Key Ingredients: Maida (refined flour), Milk, Milk (extra), Sugar, Ghee, Salt, Saffron strands

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Gobhi Ka Paratha Recipe

Grated cauliflower together with seasoning made into hot paranthas.

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Ingredients of Gobhi Ka Paratha

2 Cups Whole Wheat Flour (made into dough)

1/2 cup Ghee

For the Filling:

2 cups Cauliflower, grated

2 tbsp Coriander leaves, chopped

1 tsp Ginger, finely chopped

1 tsp Green Chillies, finely chopped

1 tbsp Salt

1 tbsp Lemon juice

How to Make Gobhi Ka Paratha

1.Break the dough into small pieces, shape into round balls and flatten.

2.Pinch the edges to form a cup, and place some gobhi mixture in the centre.

3.Wet the edges and bring together to enclose the filling. Pinch to seal.

4.Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapati, being careful not to tear it.

5.Heat the tawa till very hot, lower the heat and place one parantha over it.

6.When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha, and some on the surface.

7.When brown on both sides, serve hot.

Key Ingredients: Whole Wheat Flour (made into dough), Ghee, Cauliflower, Coriander leaves, Ginger, Green Chillies, Salt, Lemon juice

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Paav Recipe

Refined flour mixed with yeast and baked.

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Ingredients of Paav

Oven temp: 400F-204 C

2 Cups Refined flour

1 tsp Dry yeast

1/2 tsp Sugar

1 tsp Salt

1 tsp Oil

1 Egg yolk (beaten, mixed with a little milk to glaze)

How to Make Paav

1.Dissolve sugar in 1/2 cup lukewarm water and sprinkle yeast over it.

2.Leave in draught-free place to froth (about 10 minutes).

3.Mix the salt and oil into the flour and knead it to a smooth soft dough, using lukewarm water.

4.Place in a bowl and cover with cling film and leave in a draught-free place to rise.

5.When it rises (at least doubles), knock down and leave again to rise.

6.After second rising, knead a little more and shape into 4-6 rounds.

7.Grease a square tin which will take in all the rolls placed about 1" apart--when they rise, the rolls should be touching each other, so you can get those dents.

8.Cover again and leave to rise, after brushing them with the egg yolk mixture.

9.After 15-20 minutes, bake in a pre-heated oven for 15-20 minutes.

10.Store and serve whenever required.

Key Ingredients: Refined flour, Dry yeast, Sugar, Salt, Oil, Egg yolk (beaten, mixed with a little milk to glaze)

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Baqarkhani Roti Recipe

Dough made out of eclectic ingredients - flour, baking powder, ghee, milk, raisins, almonds and kewra, baked crisp.

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How to Make Baqarkhani Roti

1.Mix together the flour, baking powder, 1 cup ghee, salt, sugar, milk, raisins, almonds and kewra and knead to a firm dough, using some water if required.

2.Cover and leave to rest for an hour.

3.Break the dough up into 10-12 rounds and roll into 1/8" rounds.

4.Brush rounds with ghee and sprinkle some poppy seeds.

5.Lift one edge and fold 1/3.

6.Fold the opposite edge to come up above the folded edge.

7.Smear a little more ghee over the folded part and sprinkle some poppy seeds too.

8.Now fold the narrow edges 1/3, from one side and then the opposite side to come over it. Forms a square.

9.Roll the square 1/8" thick, brush with some ghee and bake in a pre-heated oven till crisp and brown. Serve.

Key Ingredients: Refined flour, Baking powder, Ghee, Salt, Sugar, Milk, Raisins, Almonds, Screw pine (kewra) essence, Poppy seeds (khus khus)

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Nagori Puri Recipe

About Nagori Puri Recippe: Maida rolled with ghee, ajwain and yogurt, served hot. Nagori puris are best served with aloo ki sabzi.

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Ingredients of Nagori Puri

1 Cup maida (refined flour)

2 tbsp ghee

1/4 tsp ajwain

to taste salt

2 tbsp yogurt

Oil or ghee (for frying)

How to Make Nagori Puri

1.Mix the maida, ghee, ajwain, salt and yogurt and knead to a stiff dough.

2.Roll out small rounds and fry first over high heat and then over low till brown and cooked through.

3.Serve hot with a rasedaar aloo of your choice.

Key Ingredients: maida (refined flour), ghee, ajwain, salt, yogurt, Oil or ghee (for frying)

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Bajre ki Roti/Bhakri Recipe

Made out of Bajra, these rotis are served with a huge helping of ghee.

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Ingredients of Bajre ki Roti/Bhakri

Bajre ka Atta (finely ground)

Warm water

To serve Ghee

How to Make Bajre ki Roti/Bhakri

1.Take the bajre ka atta and knead with warm water--sprinkle little by little and knead for a long time, till soft and pliable. It takes some practice and patience. Knead small amounts at a time.

2.To shape the roti, you have to use your palms as it keeps breaking. Do not use a rolling pin. You have to make a small ball and keep pressing with your open palm, to make thinner. If you do it in a hurry, it might break. Do it slowly.

3.Once it has reached the size you want, cook over a hot tawa on both sides, till cooked through. Serve smeared with ghee.

4.Bajra is always served with extra helpings of ghee, as it is said to be very dry. The ideal daal with this is dhuli urad ki daal.

Key Ingredients: Bajre ka Atta (finely ground), Warm water, Ghee

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Lachcha Paratha Recipe

About Lachcha Paratha Recipe: Dough balls, folded more than once to create layers and then fried on both sides.

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How to Make Lachcha Paratha

1.Knead the flour into a soft and pliable dough, with the water, cover and let rest for 30 minutes.

2.Make eight round and smooth balls.

3.Roll into a round of about 1/4 cm/1/8" thickness.

4.Smear the surface of this round, with ghee. Fold in 1/2, smear the surface with ghee again, and make another fold, from corner to corner.

5.Roll thinly, without tearing. Heat the tava and place one parantha on to it.

6.When the edges start lifting, slightly, smear some ghee over it letting it trickle under it.

7.Brown on both sides and serve hot.

Recipe Notes

You can serve Lachcha Paratha along with a bowl of curd, sabzi of your choice or chatpata pickle.

Key Ingredients: whole wheat flour, water, ghee, dry flour

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Kulcha Recipe

About Kulcha Recipe: Fluffy kulchas made from flour and sour curd.

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How to Make Kulcha

1.Dissolve sugar in 1/2 cup lukewarm water and sprinkle yeast over it.

2.Leave in a draught-free place to froth.

3.When frothy, add salt, oil, curds and yeast mixture to flour and knead to a soft dough with the lukewarm water and leave to rise in a draught-free place covered with cling film or wet cloth.

4.When risen and doubled, punch and knead again and leave to rise again.

5.When risen second time, knead a bit and shape into small balls and leave to rise again for about 1/2 an hour.

6.Pre-heat the oven.

7.Flatten the balls and roll thin.

8.Place the rolled kulchas on to the baking trays.

9.Bake in the pre-heated oven for 5-7 minutes. Your kulchas are ready to be served.

Key Ingredients: flour, dry yeast, sugar, salt, oil, sour curd, water , Greased baking tray

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Aloo ka Paratha Recipe

About Aloo Ka Paratha | Aloo Paratha Recipe: The undisputed king of breakfast, lunch or brunch across the length and breadth of India, Aloo ka Paratha is a delicious shallow fried Indian bread. Potatoes mashed along with chilies and spices, stuffed inside the flour dough. It is a staple food in North India but is served all across the country especially at roadside dhabas. This recipe of Aloo Paratha (Potato Paratha) is very easy to cook mainly because all the ingredients are readily available in our homes.

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Ingredients of Aloo Ka Paratha (Aalu Paratha) recipe: This recipe of Aloo Paratha is made from Buckwheat flour and rock salt, which is an essential during the fast instead of using wheat flour and normal salt. So you can make this recipe during the fasting period as well apart from normal days for lunch or a heavy brunch. The green chilli adds the spicy bit to the paratha,

Best Way to Enjoy Aloo Ka Paratha | How to Serve Aalu Paratha: The hot and piping Aloo ka Paratha with butter melting on top can be accompanied along with plain yogurt or tangy pickle of your choice. You can also accompany it with green chutney or may be a dry side dish of your choice.

Ingredients of Aloo ka Paratha

2 Cups Kuttu ka Atta

1 Large Potato (peeled, mashed smooth), boiled

1 tsp Rock salt

Too knead Water

For frying Ghee

Fpr dusting Dry flour

1 Tbsp Coriander leaves

To taste Green chillies

How to Make Aloo ka Paratha

For the filling:

1.Mix together the mashed potatoes, rock salt, chilli powder, coriander leaves, green chillies.

2.Knead the dough as for a normal parantha.

3.Make flat rounds and pinch the edges to about 1/3 way towards the centre, to form a sort of a cup.

4.Take some filling and place in the centre of the 'cup'.

5.Wet the edges and bring together to enclose the filling. Pinch to seal.

6.Roll out as thinly as you can without tearing.

7.Fry the paranthas till crisp and dark on both sides.

8.Serve hot.

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