Category: Breads

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

How to make Laccha Paratha

Being a North Indian myself and married to another, making Parathas is second to my nature! Be it for breakfast or a for meal for travelling….and as an accompaniment to most of the mains…a Paratha is quite important 😉😉 We have to have it….with a some ghee obviously! 

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

A few readers had asked me how I had rolled the Laccha Paratha when I’d posted Dhabewale Chole, so this has been long pending from my side!

How to make chana masala Recipe of Chole Bhature Polkapuffs Chole recipe Dhaba style Chole Dhaba wale Chole Dhaba Wala chana masala Recipe of chickpeas Indian food recipes Glutenfree recipes Restaurant style Chole recipe Restaurant style chana masala recipe

Laccha Parathas are very popular these days even at restaurants. They are very flaky, with numerous layers and some ghee between each layer. It’s pretty easy to make them at home once you get the hang of things….I learnt making these from my Mother a few years ago…😀 Today, I am sharing a stepwise pictorial for you. You can pair these with Restaurant Style Shahi Paneer  although, we had it with some chicken Keema (not in pic) 😁

Yield: 7-8 Parathas

Equipment: a rolling board, rolling pin, measuring cups/ spoons, pan, spatula

Ingredients:

2 cup wholewheat flour

water as required to knead

A pinch of salt

2-3 tbsp ghee for the dough

1/4 cup ghee for rolling & cooking the Parathas

Method:

Take the flour, salt and 2-3 tbsp ghee in a large bowl. Mix well with your hands, add water slowly and make soft and pliable dough. Let the dough sit for about 30 mins. This is the same dough that is used for making rotis.

Make a simple Roti but slightly thicker. Apply melted ghee all over it.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Fold it as shown below like a Chinese fan, alternating the sides.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Roll it tightly and gently seal the end.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Dust it with some flour and roll it out with uniform thickness.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Heat the pan, a put the rolled paratha in the pan on medium heat.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Apply ghee on both the sides and cook well until brown and crispy.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That’s it, apply more ghee or butter if required and serve it piping hot! 😁😁

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That was easy, wasn’t it!! Trust me, you’ll be hooked once you start making these at home😉

Love,

Shreya💗

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I can‘t resist buying bright, grassy green spinach whenever I go veggie shopping 👌😊 I adore the earthy aroma! And more often than not, I end up making my Dhabewala Palak Paneer (cubes of cottage cheese cooked in a mildly spice spinach gravy) and I like serving it with some kind of rustic Indian flat bread (roti) 😬 hence, my Ajwaini Missi Roti ( carom flavored flat bread made with a mix of flours and some spices)…everything on this platter is served with love and lots of butter!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I don’t really need to explain what’s Palak Paneer to any Indian! It’s a staple in North India but loved by everyone all over 👍 And trust me, you will fall in love with this preparation! It’s mildly spiced, earthy and very versatile! Versatile because one can pair a Palak Paneer with roti, rice, puris or even some dinner rolls!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I haven’t used a complicated recipe here, some everyday ingredients to make a magical Dhaba Style dish. Who doesn’t love the aromas wafting out of a Dhaba 😀 and my Ajwaini Missi Roti is rustic. Very crispy on the outside and perfectly moist and flaky on the inside….obviously with a dollop of butter on everything!! You don’t do a Dhaba style meal with no butter! Everything is “Makhan maarkey!” (meaning…slathered with butter!)  ❤️

It’s fast and really very easy to put together… Let’s have a look at the recipe..

For Palak Paneer
In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
Set aside.
Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric  and chili powder. Mix well.
Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That’s it! Serve piping hot with roti / parathas / rice.

For Ajwaini Missi Roti
In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
Using little water at a time, make a medium – firm dough. Cover the dough and set it aside for 15 minutes.
After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
They should be slightly thick.
Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
Apply extra butter if you like before serving them hot!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves 2-3

A delicious combination of Dhaba Style Palak Paneer paired with some crisp, earthy Ajwaini Missi Roti. A salad on the side and this meal couldn't get any better!!

Ingredients

    Palak Paneer
  • 5-6 bunches of medium sized spinach (cleaned, blanched in unsalted water and drained. Also, it shrinks post cooking so you may adjust the quantity)
  • 250 gms paneer /cottage cheese (cubed! shallow fried with no salt & set aside)
  • 2 nos. medium onion chopped finely
  • 2 nos. medium tomatoes chopped finely
  • 6-7 cloves of garlic
  • 2" piece of ginger
  • 3 nos. green chili
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp. grated paneer /cottage cheese
  • 2 tbsp. fresh cream (I used Amul)
  • 1 tbsp. coriander powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. red chili powder
  • 1/2 tbsp. Garam Masala powder
  • salt to taste
  • a pinch of asafoetida
  • 2 tbsp. oil
  • 1 tbsp. ghee (optional)
  • 1 tsp butter (optional, for garnish)
  • Ajwaini Missi Roti
  • 2 cups whole-wheat flour (Atta)
  • 3/4 cup gram flour (besan)
  • salt to taste
  • 1 1/2 tbsp. carom seeds (Ajwain)
  • 1 tsp chopped green chili
  • 1 tsp chopped coriander leaves
  • 3 tbsp. finely chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp grated ginger
  • 1 tsp ghee for kneading the dough (use oil if you are avoiding ghee)
  • extra ghee or butter for cooking the roti (optional, you can use oil and avoid ghee/ butter)
  • 1/4 cup approx. water (to knead the dough)
  • Extra wheat flour for dusting

Instructions

    Palak Paneer
  1. In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
  2. Set aside.
  3. Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
  4. Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric and chili powder. Mix well.
  5. Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
  6. Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
  7. Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
  8. Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
  9. Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That's it! Serve piping hot with roti / parathas / rice.
  10. Ajwaini Missi Roti
  11. In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
  12. Using little water at a time, make a medium - firm dough. Cover the dough and set it aside for 15 minutes.
  13. After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
  14. They should be slightly thick.
  15. Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
  16. Apply extra butter if you like before serving them hot!

Notes

The dough for the Missi Roti stays fresh in the refrigerator for up to 2 days.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2015/07/21/dhabewala-palak-paneer-aur-ajwaini-missi-roti/

Dhabewala Palak Paneer aur Ajwaini Missi Roti

In my home, we have these with some onions with a dash of lime!

Love,

Shreya💕

Pin it here for later?!!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

error: Content is protected !!