Chole Bhature

Chole bhature is an all time favourite pinjabi dish. It's the most popular dish of India and is loved by one and all. It is an combination of spicy chickpea curry served with deep fried pooris. It's normally served for breakfast but can be had as any meal of the day. If you have soaked chickpeas it can be prepared within minutes and ideal for an weekend meal! here is the simple recipe of this wonderful dish..

Ingredients:

Chole:
dry white chickpeas(kabuli channa)- 2cups
onion roughly chopped- 1large
tomato roughly chopped- 2large
ginger-garlic paste- 1tbsp
red chilli powder -2tsp
chole masala- 2tsp
coriander powder- 1tsp
cumin powder- 1tsp
amchoor powder- 1tsp
1 tea bag/ 1tsp tea powder tied in a muslin cloth(optional)
cumin seeds- 1tsp
oil -2tsp
salt to taste

Bhature:
all purpose flour/maida- 2cups
fine sooji/chiroti rava- 1/4cup
curd/yogurt- 2tbsp
sugar- 2tsp
baking soda- 1/4tsp
ghee/oil- 1tsp
salt to taste
oil for deep frying

Method:

Chole:
1. soak chickpeas overnight.
2. grind together onion and tomatoes.
3. heat oil in a pressure cooker, add cumin seeds, when they splutter add ginger garlic paste, all the
    masala powders and saute for a minute. Now add onion-tomato puree and fry for 2-3mins.
4. add soaked chickpeas, salt and tea bag. Adjust the water accordingly. Pressure cook it for 3-5
    whistles.
5. serve hot with bhature. This will also taste good with naan, poori, chapathi, rice and pulao.

Bhature:
1. Take all the ingredients( except oil that has to be taken for deep frying ) in a bowl. Then add water
     little by little and knead it into a smooth dought. allow it to rest for 10mins.
2. to make the bhature, take a small ball of the dough, roll it into a poori(it should be slightly thicker
    than the regular poori) and deep fry it in a hot oil.
3. serve hot along with chole, with sliced lemon and onions in the side.

See also:
Green chickpeas curry(hara channa masala)
Togari kalu curry(pigeon pea curry)
peas pulao
green peas masala
gujarati thepla

Green Peas Paratha

Green Peas Paratha also known as 'Matar Ka Paratha' is an absolutely delicious and one of the best known punjabi recipe. I'm discovering the different stuffed parathas , that are very common and popular in a punjabi household. Here the green peas is mildly spiced and stuffed inside the flat bread. The color of the paratha is very attractive for kids and an best way to track them down for some healthy eating.

Ingredients:

stuffing:1cup green peas(fresh/soaked/frozen)

              2 green chillies

              1' ginger

              1tsp cumin seeds

              1tsp fennel seeds(saunf)

              1/4tsp turmeric powder

              1tsp amchoor powder

              1tsp garam masala powder

              5-6tsp oil

              salt to taste

Dough: 1cup wheat flour

             1/4tsp salt

             1tsp oil 

             water as required

Method: 1)in a bowl mix together  wheat flour, salt , oil and knead it into an smooth dough by adding 

                  required amount of water. allow it to rest for 10-15min.

               2)grind together green peas, green chillies and ginger coarsely, without adding water. keep 

                  aside.           

               3)heat 2tsp oil in a pan, add cumin seeds, fennel seeds and when they splutter add grinded 

                  mixture, turmeric powder, amchoor powder, garam masala powder, salt and fry till it 

                  becomes dry. allow it to cool.

               4)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
               5)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by     
                 pulling the edges of the rolled dough together to make a ball. roll the stuffed balls light
                 handedly into 6inch diameter balls. use dry wheat flour for dusting while rolling the
                 parathas.
               6)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
               7)serve hot with curd and pickles.

Avarekalu Akki Rotti(hyacinth beans rotti)

Avarekalu also known as hyacinth beans, indian beans in english and surti papdi in hindi is very famous in karnataka. Todays recipe for this bean is Avarekalu Rotti. Akki rotti can be made in varieties of methods, previously I have posted one of those, during this season avarekalu will definitely accompany Akki rotti in all the homes of karnataka. Here is the recipe, this will be a perfect breakfast dish.

Ingredients: 2cups rice flour
                  1tbsp maida(all purpose flour)
                  1/4cup avarekalu(skin must be peeled)
                  1/4cup onion finely chopped
                  1/4cup coriander leaves finely chopped
                  2tbsp curry leaves finely chopped
                  3 green chillies finely chopped
                  3tbsp grated coconut
                  1tbsp jeera
                  1/4tsp turmeric powder
                  1tsp red chilli powder
                  5-6tsp oil
                  salt to taste

Method: 1)in a bowl mix together rice flour,maida, avarekalu, onion, coriander leaves, curry leaves, green
                 chillies, coconut, jeera, turmeric powder, chilli powder, salt and knead it into an smooth dough
                 by adding required amount of water. allow it to rest for 15min.
              2)take an medium sized ball of the above mixture and flatten it on the greased plastic sheet or
                 greased banana leaf with your hands to form a thin roti.
              3)transfer the roti to the hot tava, sprinkle little oil and cook well on both the sides.
              4)serve hot with coconut chutney.

Cabbage Paratha

Good food is all about bringing together the best combination of taste and health, and so is Cabbage Paratha. Cabbage is very rich in vitamin c and has very less calories. It is very good for people who want to lose calories and to reduce weight. Here the grated cabbage is stir fried along with the spices and stuffed inside the paratha.

Ingredients:

For stuffing:1cup grated cabbage
                    2 green chillies finely sliced
                    1tsp ginger paste
                    1tsp cumin powder
                    1/4tsp turmeric powder
                    1/4tsp ajwain seeds
                    3tbsp coriander leaves finely chopped
                    2tsp oil
                    salt to taste

For dough: 1cup wheat flour
                   salt to taste

Method: 1)mix all the ingredients of the dough in a bowl, knead it into a smooth dough by adding
                 required amount of water. allow it rest for 10min.
              2)heat oil in a pan, add green chillies, ginger paste and fry for a minute. add cumin powder,
                 turmeric powder, cabbage, ajwain, salt one by one and fry till all water dries out from the
                 cabbage. add coriander leaves and mix well. allow the stuffing to get cold.
              3)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
              4)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by     
                 pulling the edges of the rolled dough together to make a ball. roll the stuffed balls light
                 handedly into 6inch diameter balls. use dry wheat flour for dusting while rolling the
                 parathas.
              5)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
              6)serve hot with curd and pickles.

                   

Akki Rotti

Akki rotti is a very famous dish of karnataka, especially in malnad region. akki means rice in kannada, and rice flour is used in making these rotti's. this is usually served as breakfast along with coconut chutney and a dallop of butter.

Ingredients: 1 cup rice flour
                  1/4cup onion finely chopped
                  1/4cup coriander leaves finely chopped
                  3-4 green chillies finely chopped
                  2tsp cumin seeds
                  5-6tsp oil
                  2-3tsp all purpose flour(maida)
                  water as required
                  salt to taste

Method: 1)mix all the ingredients in a bowl(except oil). knead it into a thick dough by adding required  
                 water.
              2)smear oil on a banana leaf and flatten some dough on it with your hands to form a thin rotti.
              3)heat an non-stick tava, and place the banana leaf on it. dough side down. carefully peel the  
                 leaf off and cook on a medium flame on both the sides.
              4)serve hot with butter and coconut chutney.
           
Tip: you can add grated vegetables, grated coconut, methi, palak and pudina leaves to the dough, to make it more tasty and healthy.

Mooli paratha

Mooli paratha is another favourite paratha recipe from the land of punjab. Parathas dripping with desi ghee and a big glass of refreshing lassi is common breakfast item in punjabi household. this time i made these delicious mooli parathas flavoured with green chillies, garam masala, ginger paste and ajwain.

Ingredients:

Stuffing: 4-5 white raddish(mooli)
              2 green chillies finely chopped
              1tsp ginger finely chopped
              3tsp coriander leaves finely chopped
              1/2tsp ajwain seeds
              1/2tsp cumin seeds
              1/4tsp turmeric powder
              1/2tsp garam masala powder
              4-5tsp oil
              salt to taste

Dough: 1cup wheat flour
             water as required
             salt to taste

Method: 1)in a bowl mix wheat flour, salt and knead it into an smooth dough by adding required
                 amount of water. cover it and keep for 10min.
              2)peel the skin and grate the raddish,  add some salt to it and after 10min squeeze out all the
                 water from the raddish and keep it aside.( paratha cannot be rolled if water remains).
              3)heat oil in a pan, add cumin seeds and when they splutter add green chillies, ginger and fry
                 for a minute, now add turmeric powder, garam masala powder, ajwain seeds and mix well.
                 add raddish, salt and fry till all the water drains out, finally add coriander leaves and
                 mix well. allow the stuffing to get cold. the stuffing must be dry.
              4)divide the dough and stuffing into equal parts. the stuffing balls should be 11/2times larger
                 than the dough balls.
              5)roll the dough ball into 3inch diameter circle, place the stuff ball in the center. seal by pulling
                 the edges of the rolled dough together to make a ball. roll the stuffed balls light handedly into
                 6inch diameter balls. use dry wheat flour for dusting while rolling the parathas.
              6)heat the tava and cook the rolled parathas on both the sides by sprinkling oil or desi ghee.
              7)serve hot with curd and pickles.
           

Gujrati Thepla

Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. Sometimes whole jeera or til can be added to enhance the flavour of theplas. You can even add other ingredients like methi and doodhi to this recipe, to add more variety to your menu

Ingredients: 1cup wheat flour

                     1/2cup water

                     1tsp jeera powder

                     1tsp coriander powder

                     1tsp ajwain

                     1tsp red chilly powder

                     1/4tsp turmeric powder

                     salt to taste

                     5-6tsp oil

Method: 1) mix all the ingredients(except oil and water) in a bowl. by adding water knead to     

                   form a smooth dough. allow it rest for 15min

               2) divide the dough into equal sized roti balls. roll each ball into 5" circle.

               3) heat a tava and cook each circle using a little oil on both sides until it turns golden 

                   brown in color.

               4)serve hot with tomato pickle.

            

Methi paratha

Methi(fenugreek) Paratha is a type of Indian bread, widely consumed in Gujrat and the north of India.Fenugreek leaves have lots of medicinal properties. They are enriched with minerals like potassium, calcium, and Iron. One hundred grams of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are also enriched with Vitamin C. In this recipe it is mixed with wheat flour and other spices which gives this a great taste.Due to its long shell life (2-3 days), people prefer to carry it as a travel meal.

Ingredients: 1cup wheat flour

                     1/4cup water

                     1cup methi(fenugreek) leaves

                     1tsp dhania powder

                     1tsp jeera powder

                     1tsp red chilli powder

                     2tsp besan flour

                     4-5tsp oil

                     salt to taste

Method: 1)mix wheat flour, water and knead it properly to form a smooth dough

               2)in a bowl mix methi leaves, dhania powder, jeera powder, red chilli powder, besan 

                  flour, 2tsp oil, salt and 2tsp water. the mixture should be dry.

               3)now roll the dough into 3 inch diameter circle. place a small portion of methi 

                  leaves mixture in the center. seal by pulling edges of the rolled dough to make

                  a ball. roll the ball light handed into 6-inch circle.

                  now shallow fry this  until it becomes golden brown.

               4)serve hot with pickle and curds.

Aloo paratha and Matar Paneer paratha

Paratha really doesn't need an introduction to any indian cuisine lover. parathas can be made plain or stuffed with many different fillings.this recipe uses the most popular fillings aloo and paneer. parathas are perfect for a weekend breakfast or brunch.

Aloo paratha

Ingredients: 1cup wheat flour

                  4 potatoes boiled and smashed

                  2tsp ginger-garlic paste

                  1/2cup coriander leaves finely chopped

                  1/2tsp dhania powder

                  1/2tsp cumin powder

                  1tsp red chilly powder

                  1tsp garam masala powder

                  1/2tsp amchoor powder

                  4-5tsp oil

                  salt to taste

Method: in a bowl mix wheat flour and water and knead it into an smooth dough. allow it to rest for 10min.

            now in a bowl add all the rest of the ingredients instead of oil and mix them properly.

            make even shaped balls from the above mixture.

            now roll the dough into 3 inch diameter circles. place the potato balls in the center. seal by pulling the  

            edges of the rolled dough to make a ball

            roll the ball light handed in to 6-inch circle. 

            now shallow fry this on the hot tava by applying oil on both the sides, until it becomes golden brown.

            serve hot with pickel and curd.   

Matar Paneer paratha

      the procedure for making matar paneer paratha is same as aloo paratha, only difference is you have to use smashed paneer and green peas with rest of the ingredients instead of smashed aloo as the filling.