Category: Indian Breads

Pooranpoli/ Puranpoli

I have been wanting to do Pooranpoli for the longest time for the blog…but I wanted to get the exact recipe from my Mom! Yes….she makes the best Pooranpolis..😘

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Since my hubby too is a big fan of these Polis…I decided to let my mom teach the entire process to me once again…as I had made these almost over two years ago and forgotten her recipe😂😂

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Actually, it pretty easy to make these but a involves a lengthy process for making ‘puran‘ or the sweetened split pea filling. The ‘poli‘ or the ‘flatbread‘ which holds the stuffing inside it, usually made of all-purpose flour or wholewheat flour. 

Let’s get started with my Mom’s recipe…

Yield: 15-16 Pooranpolis

Equipment: a pressure cooker, a wok, a mixing bowl, a potato masher, rolling pin, rolling board, measuring cups/ spoons, a non-stick pan, a spatula.

Ingredients:

For the Pooran:

1 cup chana dal (split gram)

2-3 cup water

a pinch of turmeric pwd

1/2 tsp salt

3/4 cup sugar (add more or less as per your preference)

1 + 1/2 tsp cardamom pwd

For the Poli:

1 1/2 cup Maida (APF)

a pinch of salt

1/4 cup refined oil

water as needed

Method:

For the Pooran:

Soak the dal for about 1 hour in 2-3 cups of water. Then pressure cook the dal with the same water that it was soaking in, turmeric & salt for 3-4 whistles. The water in the pressure cooker will evaporate considerably. Cool the cooker completely and the open the lid once the steam settles down on it’s own. Then mash the cooked dal using the masher.

Next, heat a wok. Add the mashed dal to the wok. Add the sugar now. Keep stirring it continuously, the sugar will start melting. Keep stirring to avoid the sugar from burning with the mashed dal. The consistency of the mixture will start to thicken and become very dense. Once it looks almost dry, turn off the flame. Add the cardamom pwd at this stage. Mix it well with the mixture. Taste the mixture and adjust the sugar if necessary (in case you add more sugar after tasting, then you will need to cook it again on medium heat and stir the mixture continuously until it dries up again).

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

The texture of the filling should look like the picture on the right.

For the Poli:

Take the maida in a mixing bowl, add salt. Add a little water at a time, start kneading a dough. It must be a soft dough. I used about 1/2 cup water approximately. Next, make indentations in the dough at drizzle the oil. Cover and set aside for 30 mins. After 30 mins, knead the dough again until it absorbs all the oil. The dough will be very soft and extremely pliable at this stage. Let it rest for another 15 mins before making the Pooranpoli.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

For assembling the Pooranpoli:

Please follow the pictures for next few steps.

Divide the dough into equal parts, stuff them with the filling and  cover them properly so that the filling doesn’t spill out while rolling them.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Next, roll them out evenly. Heat a pan, cook them on both sides and smear some ghee or butter while cooking them. Ideally, they should puff up. But it’s ok if they don’t puff up.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Serve them piping hot with some more ghee or butter.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Do try these…they are totally worth the effort and taste heavenly!

Love,

Shreya💓

 Litti Chokha Bhune Tamatar ki Chutney aur Dhaniya Lehsun ki Chutney

Litti Chokha is a very common street food in Bihar and parts of Uttar Pradesh too! And we basically hail from U.P….so it’s obvious that our love for this kind authentic food is very strong😁

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

I remember visiting my Grandma’s place during winters…sitting On the terrace and enjoying the chilly weather while my Granny and my aunts would make these yummy Littis and Chokha..so warm and full of flavour!

Spicy chutneys would accompany them…Bhune Tamatar Ki Chutney and a fiery Dhaniya aur Lehsun ki Chutney! I can’t forget the flavours..the filling of the Litti would be so rustic and earthy. Every bite would taste different 👌☺️

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

These recipes have been in my family for ages and are passed on to every generation! Although the recipe is pretty much the same in every family in the region.

Here’s my Mother’s recipe which she learnt from her Mother..my Granny😘 …I am sure you will love it.

Yield: serves 2-3 persons (8-9 Litti)

Equipment: a large mixing bowl, measuring cups/ spoons, 3-4 extra mixing bowls, ladles and spatulas, a pair of tongs, a wired roasting rack, a baking tray, a cooling rack.

Ingredients for Litti:

2 cup wholewheat flour

Salt to taste

2 tbsp warm ghee

1 tsp carrom seeds (ajwain)

Water as required to knead the dough

Method:

Take all the dry ingredients in a mixing bowl, add the ghee and mix everything well. Then using little water at a time, make a semi stuff dough. Cover it and set it aside while we continue with the stuffing.

Ingredients for Stuffing:

1 cup sattu (roasted chickpea flour, available in stores. But we use only homemade)

Salt to taste

Oil from mango pickle to taste

1 tbsp chopped green chillies

1 tsp chopped coriander leaves

1/4 cup chopped onion

1 tbsp lemon juice

A pinch of hing (asafoetida)

3 tbsp raw mustard oil (use any other oil if you like, but mustard oil gives the authentic taste)

1/2 tsp grated ginger

Method:

Mix all the above ingredients well in a bowl. Set it aside for the sattu to absorb the flavours.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Assemble the Litti:

Divide the dough in equal parts. Flatten each part a bit and fill a tbsp orso of the filling like we do for Parathas. Make sure the outer layer isn’t too thick else it won’t cook through. Seal the Litti well. Repeat for the entire batch of dough. Set the stuffed Litti aside. You can cook them in a Tandoor. But I do it this way…check the below pic…it’s self explanatory. Cook all the Littis this way on each side for about 4-5 mins in low flame.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

That’s the Litti done! 👌👌

Ingredients for Chokha:

3 nos. boiled, peeled & mashed potatoes

Salt to taste

1/2 cup chopped onion

1 tbsp chopped green chilli

1 tbsp chopped coriander leaves

2 tbsp mustard oil (use it raw, or heat it well…cool & then add it)

Method:

Mix all the above ingredients in a mixing bowl. Set it aside. It’s always served at room temperature. Not hot.

Ingredients for Bhune Tamatar ki Chutney:

4 nos. tomato (roasted)

1 tbsp grated ginger

1 tsp chopped green chilli (roasted)

1/4 cup chopped onion

1 tbsp chopped coriander leaves

Salt to taste

2 tbsp mustard oil (use it raw or heat it well…then cool & add it)

Method:

You can roast the tomatoes in the tandoor or open flame (my mom does it on an open flame). I do it in the oven, so preheat the oven to 200’c. Prick the tomatoes a few times, apply oil on them ..do the same with one green chilli too. Place these on a greased or foil lined baking tray. Bake for 35 mins using both upper and lower heating coils/ rods at 200’c.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Cool them well, remove the peel from the tomatoes. Mash them roughly, chop the roasted chill too. Mix tomatoes with all the other ingredients well. Set it aside. Chutney is ready. (The roasted garlic is not used in this chutney, but do roast some. We will need it soon. Also, remove the green chilli & garlic pods within 15 of the baking time to avoid burning them. Continue to roast the tomatoes for the rest of the time)

Ingredients for Dhaniya aur Lehsun ki Chutney:

1+1/2 cup clean and chopped coriander leaves

4-5 nos roasted and peeled garlic

1 nos chopped green chilli

1/2 tsp cumin seeds

1/4 cup sliced onion

Salt to taste

1-2 tbsp water

1 tsp lemon juice

Method:

Grind all the ingredients in a blender, except the lemon juice. Add the juice post the chutney is ready. Mix well. That’s it!

(My Granny always made the chutney on a Sil-Batta, ‘Sil’ is a traditional stone board and the ‘Batta’ is a heavy stone batten which crushes the ingredients…you get an awesome taste of the traditionally pounded chutney 😊)

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Now, serve these together as shown in the pic below along with some onions and mooli (radish) and some green chillies..👌👌😋 break open a Litti…put some Choka over it..and dip it in the Chutneys..and do not forget to bite into one of the chillies…I am drooling again😜

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Hope you liked this traditional touch from my kitchen….it’s a must try for everyone….😀
Love,

Shreya💗

Paneer Lababdar & Wholewheat Tava Naan

I am a big of restaurant style gravies for various dishes. They are thick, luscious and really very flavourful. Specially Paneer (Indian cottage cheese). Paneer Lababdar is one such dish, it has a decadence of its own! And when paired with some Wholewheat Tava Naan, this combination is truly something to die for!

If you too are fan of such dishes, then do try Reshmi Paneer or Dhabewala Palak Paneer 👌😉..easy peasy, mouthwatering dishes!!

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The texture of Paneer Lababdar is very creamy and soft and that is why it’s very popular in restaurant menus… Indians love their Paneer…and loving this dish comes naturally to everyone. I too have often ordered this at restaurants alongside some Butter Naan or Tandoori Rotis (Indian flat breads). But since the Naan served in restaurant is usually made of Maida (APF), I always make a Wholewheat version at home…without any yeast or baking soda. Completely healthy! It’s soft and stays fresh for a couple of hours without turning chewy!! 💃

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The recipe I have used is very easy and doesn’t require much prepping. I have made it many times…and it always turns out super delicious! You can say, it can make a perfect party meal if you’re having guests…they will fall in love with your cooking skills😁

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Lets start the recipe…

️Yield: serves 2

Equipment: a non stick pan, a blender, measuring cups/ spoons, a rolling board, rolling pin, a pair of kitchen tongs, a small saucepan, a pan for making the naan, a large bowl.

Ingredients for Paneer Lababdar:

For the sauce: 

2 nos tomato chopped

4-5 nos cashew nuts

2″ piece ginger

4-5 pods garlic

2 nos cloves

2 nos green cardamom (choti elaichi)

1/2 cup water

For the main dish: 

200 gms cubed paneer

2 tbsp grated paneer

1 nos onion finely chopped

1 nos bay leaf

1″ cinnamon stick

1 tsp cumin powder

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp degi mirch

1/2 tsp Garam masala

salt to taste

1/4 tsp sugar

a pinch of asafoetida

2 tbsp butter (optional)

1 tsp oil

2 tsp fresh cream (I used Amul, you can avoid cream if you wish)

1 tsp kasuri Methi crushed

Method:

For the sauce: 

In a saucepan, add water along with chopped tomatoes, garlic, ginger, cashew nuts, cloves & green cardamom. Bring these to a boil until the tomatoes have cooked and become soft. Add 2-3 tbsp more water if needed to cook them. Once done, cool these and make a fine purée. Set it aside.

For the main dish:

Heat butter and oil in the pan (skip butter if you are calorie conscious, use a little extra oil instead), add the asafoetida, bay leaf and cinnamon stick, sauté them for a minute. Then add chopped onions and cook until it turns golden brown.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Once it’s golden brown, add the tomato-cashew purée and mix well. Keep cooking these together until the oil separates from the purée. This will take about 7-8 mins. Next add the coriander pwd, cumin pwd, degi mirch & turmeric pwd. Sauté them for about 5 mins. Also add salt, sugar & 1/4 cup water (if required) at this stage. Mix well and cook for another 5 mins on low flame.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Next, add the cubed paneer & the grated paneer. Stir well but carefully so that the paneer cubes remain intact. Cook for 5 mins. Now, add the crushed kasuri Methi, garam masala & fresh cream. Stir well. That’s it…serve it hot with Wholewheat Tava Naan ☺️👌

Ingredients for Wholewheat Tava Naan:

2+1/2 cup wholewheat flour (gehu ka atta)

water as required to make the dough

salt to taste

1 tsp ghee

4-5 tbsp water for sticking the Naan on the pan

1 tsp kalonji (onion seeds)

some loose wholewheat flour to dust

Method:

In a large bowl, add wholewheat flour and use a little water at a time to make a soft dough. Grease the dough with ghee well and let it rest for 30 mins.

Keep the pan to heat on low flame.

Next, make large balls using the dough (about the size of an orange, I could make 6 such balls), dust the ball with some flour. Using the rolling pin and board, roll this ball in oblong shape and about 5-6 mm thick. Sprinkle some kalonji seeds and press well with the rolling pin. Now, apply some water on the other side of the naan which isn’t covered with kalonji, and put the watered side down on the pan.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Cook for about 2 mins on medium flame, then using the kitchen tongs, remove from the pan and cook it on open flame on both sides like we cook phulkas/ rotis. Ensure the heat isn’t too high, else the naan will turn dark in colour but remain uncooked within it. That’s it, the naan will be ready in just 3-4 mins. Do the same for the remaining dough. Apply some butter before serving these hot! 👌😬

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Perfect meal is ready! My hubby enjoys this so much😘

Love,

Shreya💞

Adapted from Veg Recipes Of India 

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Navratri fasting comes to an end on Ashtami (eighth day). This day is celebrated with a lot of enthusiasm all over the country. Food and offerings are made to ‘Maa Durga’ (Goddess Durga). 

Many Hindus worship little girls ‘devi’ to symbolise them as the ‘Goddess‘ herself. This Pooja is either done on Ashtami or in some families, Navmi (ninth day). This is usually known as Kanya Pooja or Kanjak Pooja. The ritual is to wash the feet of these little girls and then offer them beautiful ‘chunnari‘ (colourful scarves) along with bangles, toys among other attractive gifts! They are then offered delicious food too….that’s when Sookhe Kaale Chane is served along with Poori and Sooji/ Rawa/ Semolina Halwa or Pudding . And trust me..it’s a divine combination.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu includes Hot, fluffy Pooris with the spicy Sookhe Kaale Chane and that Halwa studded with dry fruits and lots ghee is to die for! This is the menu served all across the Northern Part of India. I am not too sure what goes into the menu in other regions as there is a lot diversity when it comes to celebrating festivals in India.

I remember when I was a little girl, I used to go visit a few places as my Mother’s friends would invite me over for the Kanya  Pooja! It was so much fun…and then later I would have my friends and some other girls over at my place for the same Kanya Pooja 😀🙏🙏 and we would all tuck into this delicious meal.

I would actually wait for it for days!! My Mom, she makes such delicious Sookhe Kale Chane, Pooris and Halwa😋😋…I just can’t resist when she has all these things lined up in front of me! 😂 Her recipes are so simple and yet very flavoursome

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Although, all over Northern India, the recipe for these Chane and Halwa remains pretty much the same…just an ingredient here or there might be different. 

Lets go on with my Mother’s recipes…

Yield: serves 3-4

Sookhe Kaale Chane 

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

3 cups boiled Kaale Chane (soak them overnight and boil them for 2-3 whistles in a pressure cooker) (Bengal Gram)

salt to taste (we use regular salt for this)

3 tbsp oil

1 tsp cumin seeds (Jeera)

a pinch of hing (asafoetida, optional)

1 tsp red chilli pwd

1+1/2 tsp roasted cumin pwd

1+1/2 tsp coriander pwd

1/2 tsp amchur pwd (dry mango pwd, optional)

chopped coriander to garnish

Method:

Once the chane have been boiled, drain all the water and set them aside. Now, heat the wok, once it’s hot enough, add the oil. Now, add the cumin seeds and asafoetida. Let them splutter a bit. Next, add the boiled chane and season with salt.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Mix well and add the other dry spice mentioned above. Mix them well. Cover with a lid and let it all cook for 4-5 mins. As the chane are boiled, we don’t need to wait too long for them to cook. Once done, turn off the gas and garnish with chopped coriander. 😬 that’s it, it’s ready!

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Poori:

Equipment: a large mixing bowl, measuring cups/ spoons, a wok, a slotted spatula, rolling pin, rolling board.

2 cups wholewheat flour

salt to taste

3 tbsp warm ghee

1 tsp ajwain (carom seeds)

water as needed to knead the dough

oil for frying

Method:

Take the flour in the the mixing bowl, add salt and carom seeds to it. Give it a good mix. Make a well in the centre, and add the ghee in the well and mix again. Now add water little by little into the flour and make a firm dough (kadak). Cover it and let it rest for about 30 mins.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Next, make equal sized balls of the dough, using a rolling pin, roll out the dough. The diameter can be 3″-4″ or even more. But do not roll them too thin. The thickness should be about 3mm or so. Do the same for all the dough balls and keep on a plate. Heat oil for frying in the wok. Once it’s hot, fry one or two Pooris at a time, be careful not to splash any oil. About 30 seconds on the first side and 15 seconds or less on the other side will give perfect and fluffy Pooris. Do the same for the entire batch and set them aside. They are ready 👏👏

Sooji Ka Halwa:

Equipment: a heavy bottomed wok, a ladle, measuring cups/ spoons.

Ingredients:

1 cup Sooji (semolina)

7-8 tbsp sugar (adjust as per your taste)

4-5 tbsp ghee

1/4 tsp cardamom pwd

1/2 cup milk

1/2 cup water

some chopped dry fruits to garnish

Method:

Heat ghee in the wok, then, add sooji and roast it on medium flame until it turns slightly golden. Now add the milk and water in the roasted sooji.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Give everything a stir. Add the sugar and cardamom pwd next. Keep stirring (it will look very diluted at this point, but slowly the sooji will absorb the milk and water & the sugar will melt too). Once it’s dry enough to a consistency of your liking , turn off the flame and garnish with some chopped pistachios and almond slivers or fried cashews too 😀 that’s it! Serve it piping hot with Pooris & Sookhe Kale Chane!  💕

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

 

(Note: Adding milk will give a very rich flavour. Skip it if you wouldn’t like that, simply add an extra 1/2 cup of water to replace it. You will notice that I add the sugar directly to the sooji instead of making a sugar syrup, that’s because this method is sure shot. You will never face any issues of the sugar burning or not melting. My Mom has been doing this for the last 45+ years. It always works!) 

Happy Cooking!

Love,

Shreya💖

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Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Makka Methi Paratha / Maize Flour & Fenugreek Greens Flavoured Flatbread / Indian Flatbread

We Indians have an undying love for our wholesome Parathas (flatbreads)! It can be stuffed…plain salted with some chilli powder or flavoured with various greens along with the flour….there are too many to name 😀 And I love them all 😬😋….greedy, right!?
Makka Methi Paratha recipe Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread Flatbread recipe Breakfast ideas Indian paratha recipe Lunchbox idea Makke di roti Sarson da saag 

A perfect Paratha is crisp on the outside…and moist and flaky within….piping hot…slathered with some (in my case, a lot of) butter or ghee (clarified butter)…on my plate straight from the smoking griddle!! Wow! I am actually drooling just thinking about them😛 The earthy aroma is just too appetising to stop at a couple!

Makka Methi Paratha recipe Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread Flatbread recipe Breakfast ideas Indian paratha recipe Lunchbox idea Makke di roti Sarson da saag

Today, I am sharing a very easy yet healthy & delicious recipe with you. I had made these for our Sunday brunch. My hubby loves having Parathas with some curd! As simple as that 💓 These have some roughly chopped methi ke patte (fenugreek greens) along with some other spices. I have mixed a couple of more flours with maize flour (makke ka atta) to add fibre and make it a bit more healthy while following my mom’s recipe. Let’s get going with it…

Yield: 8-9 medium sized Parathas

Equipment: a large mixing bowl, measuring spoons/ cups, a rolling board, a rolling board, a griddle/ non-stick pan, a spatula.

Ingredients:

1 cup makke ka atta (maize flour)

1/2 cup wheat flour (gehu ka atta)

1/2 cup roasted Besan (gram flour)

1/2 cup finely chopped fresh methi leaves (fenugreek greens)

1 tbsp chopped green chilli

1 tsp freshly grated garlic

1 tsp freshly grated ginger

1/2 tbsp chopped green coriander

salt to taste

a pinch of hing (asafoetida, optional)

1/2 tsp each of turmeric pwd & red chilli pwd

1 tsp roasted Jeera pwd (cumin)

a couple of pinches of amchur pwd (dry mango)

1 tbsp curd

2 tsp ghee for the dough

2-3 tsp ghee for roasting the parathas

1/4 cup or less water to knead the dough

some dry wholewheat flour for dusting to roll the parathas ..approx 1/4 cup

Method:

Add all the above ingredients except the water and the ghee meant for roasting in a large mixing bowl. Mix everything well. The moisture from the curd, methi leaves & ghee will bind the dough to a certain extend. Now, slowly add some water and make a tight dough. Try using very little water (I used less than 1/4 cup). Now cover & set the dough aside for about 15-20 mins to rest and absorb the flavours.

Makka Methi Paratha recipe  Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread  Flatbread recipe Breakfast ideas Indian paratha recipe  Lunchbox idea Makke di roti  Sarson da saag

Heat the pan on low flame. Alongside, make small balls of the dough, roll them in the dry wholewheat flour and using the rolling pin, roll it out to a diameter of 9″-10″, keeping the thickness of about 4-5mm. Now, pour some ghee on the pan, set the rolled paratha on the pan…cook on the first side for about 2-3 mins…then turn over and cook for another 2-3 mins. Apply some more ghee on both sides of the parathas. That’s cooked..set it aside. Repeat the same process for the rest of the dough.

Serve the parathas piping hot with butter (optional), curd and/ or pickles, etc. 👌👌😊

Makka Methi Paratha recipe  Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread  Flatbread recipe Breakfast ideas Indian paratha recipe  Lunchbox idea Makke di roti  Sarson da saag

These are yummy…and addictive…slightly charred and smoky!! 😛 so try these out soon…winters are approaching…and Parathas are the way to go👏

Love,

Shreya 💖

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.

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

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

Love,

Shreya💕

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

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