Coriander / Cilantro Paratha

Coriander paratha is a quick and healthy breakfast with mixed flours, besan, some spices and chopped cilantro that can be served as breakfast, afternoon snacks or as a meal also. The ingredients needed are usually always available in our kitchen.

Ingredients : 

Whole wheat flour - 1 cup
Coriander leaves - 1 cup, finely chopped
Besan - 2 tbsp
Ajwain - 1/4 tsp
Turmeric powder - 1/2 tsp
Roasted Cumin-coriander powder - 1 tsp
Green chilli paste - 1 tsp
Yogurt - 2 tbsp
Salt to taste
Ghee - 2 tbsp for shallow fry

Method : 

In a bowl mix all ingredients except ghee/oil. Make a smooth dough adding water to the ingredients. 

Now make 4 portion of the dough. Take one portion with little dust flour, roll it in a circle with a rolling pin. 

Heat a tawa. Place the rolled circle on the hot tawa. Flip and cook on the other side. Brush 1/2 tbsp ghee while cooking them. When brown spot appear on both sides, it is cooked.

Serve immediately with pickle and matar paneer.

Sending this to Arthy's "Healthy Snacking" event

Balep Korkun (Monastery Bread)

Balep Korkun is a type of bread that is consumed by in Central Tibet. Tibetian makes so many kinds of unique style of bread. Balep korkun is a round and quite thin, it is very easy to make. You just need wheat flour, baking powder and water. I take this recipe from chef Vikas Khanna's "My Great India Cookbook".

Ingredients :

Wheat Flour - 2 cups (Any kind of flour is okay, like wheat, barley flour, all purpose flour or self-raising)
Baking Powder - 1 tbsp
Water - 1 cup

Method :

Take a bowl, mix flour and baking powder. Keep adding water until you can make a smooth ball dough. Then knead the dough very well until the dough well flexible. When you finished kneading the dough, separate it into four pieces and roll them into a ball shape.

Heat up a non-stick pan on high until it gets hot. Turn down the heat of medium, put the bread in the pan and cover it with a lid for 5 mins on medium heat. You should turn over the bread every 5 mins, so both sides of bread get cooked well.

Serve hot with dum aloo. 

Note :

If you like, You can add a bit of butter or refine oil for special flavor.

Sending this to Pari's "Only-Cooking from Cookbook" event, Vegetarian Indian Recipe's "Birthday Special" event and Guru's "Giveaway-Kids Special"

Bread Potato Roll ~ Ratha Yatra Special

The 'Rath Yatra' or Festival of Chariots is one of the greatest festivals in all over the World. The festival is originated in Puri located in Orrisa. The puri Rath Yatra is world famous for the crowd that it attracts. Three beautifully chariots are lined up in front of the Puri temple and in them, the wooden images of Jagannatha, Balrama and Subhadra are taken out in procession in the late afternoon to their aunt's residence along with brother and sister for a week. "Rother Mela" is the main attraction in this occasions  Mela providing all shorts of entertainment from Marry Go Round ride to magic shows. There are makeshift stall selling fast food specially 'Papad Bhaja', 'Jalebi' and any type of fast food to sweets.

Subho Rath Yatra to all my blogger friends.........

I make Bread roll to this special occasion. Bread roll with  potato filling is a very popular snacks in North India. Bread Potato Rolls are crunchy on the outside and soft and spicy on the inside. Soaked bread slices are filled with spicy potato filling and then deep fried in oil. The recipe of the filling is very versatile and you can make it according your taste. These are really easy to make and can be prepared in advance for deep frying later. This is a perfect snack with afternoon tea  or served as an appetizer.

Ingredients : 

Bread - 4 slices

For filling ~

Potato - 4, medium
Ginger - 1 tsp, chopped
Green chilli - 2, chopped
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Chaat masala powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Breadcrumbs - 1/2 cup
Oil for deep frying

Method :

To make the filling ~ Firstly boil the potatoes then mashed them. Heat oil in a kadai, add cumin seeds, when seeds are crackling add chopped green chilli and ginger, fry for 1 mins. Then add mashed potato, all spices and salt, mix all these well. Taste the mix it should be little spicer. Switch off the flame. cool the mixture before filling in the bread roll.

To make the Bread Rolls ~ 

Take a hanky soak in water then squeeze it well.

Trim the bread edges and keep aside. Cover with wet hanky.

Then dip it in water and squeeze the water completely.

Place the filling prepared above in the middle of the bread and close the rolls around giving oval shape with your palms ensuring no water is left over in the bread. 

Now drop it into breadcrumbs and see to it that it is well coated with breadcrumbs on both the sides.

Roll the remaining bread rolls in breadcrumbs.

Heat oil in a deep kadai on medium heat.

Drop the rolls slowly not over lapping.

Fry the bread roll until they turn brown and crispy. Remove them and keep on tissue paper to absorb excess oil.

Serve hot with tomato sauce and cucumber slices.

Sending this to Guru's "Cooking giveaway kids special" event, Indian delights's "Monsoon temptation" and Sizzling Tastebud's "Kids delights Party Ideas"

Ajwain Poori (Carom Seeds Poori)

Its the time to mansoon, raining outside and you want to something piping hot, crunchy-munchy snacks in evening or dinner. At that time we don't mind fried stuff to satisfy our craving. So guys I made ajwain (carom seeds) poori which came out so crunchy and aroma of fried poori's was just amazing. I serve it with Chana masala. Even can have it with pickel and raita also. 

Ingredients :

Maida - 3 cups
Ajwain (Carom seeds) - 2 tsp
Salt - 1 tsp
ghee - 1 tbsp
Oil for deep frying

Method :

Take all the ingredients except oil in a bowl. Mix well with your hand. Add water and start mixing, make dough.

At the end of making dough apply oil in your hand and make a tight dough.

Now take a lemon size ball.

Roll the poori in small size.

Heat oil in a vessel, slip poori in hot oil slowly. Fry the both size until brown.

Serve hot with anything you like.

I served it with Chana Masala..

Note : 

1. You can add more salt and carom seeds if you like strong flavor.
2. Check oil with small pinch of dough. Oil should not be too hot or just warm.

Pyaz ka Paratha (Onion Paratha)

Onion paratha is delicious onion flavor. Onion paratha is a traditional recipe of mixing the finely chopped onion, green chillies and spices along with wheat flour. Onion is known as Pyaz in Hindi. It goes well with pickle.

Recipe Source : Kitchen e Kichu Khon

Ingredients :

Wheat flour - 2 cups
Carom seeds / Ajwain - 1/2 tsp
Onion - 2 small, finely chopped
Green chilli chopped - 1 no.
Salt a pinch
Oil - 1 tbsp
Red chilli powder - 1 tsp
Amchur powder - 1 tsp
Warm water as needed

Method :

Take wheat flour in a mixing bowl, add ajwain, oil, salt, chopped onion, green chillies, red chilli powder, amchur powder, mix well.

Then start kneading the dough adding little warm water at a time. Consistency of the dough should be soft like regular chapati  dough.     

Set the dough aside and cover it with damp cloth. Let the dough rest for atleast 20 minutes.

Divide the dough into medium lemon size ball from the dough. 

Flat the ball and dust it with flour. Now roll it with the help of rolling pin.

Heat a tawa, place paratha and cook both side on medium heat. Drizzle little oil as needed, till golden brown.

Serve hot with Raw Jackfruit Kofta Curry..

Bhedawi Puri (Deep Fried Indian Bread Stuffed With Lentils)

Bhedawi puri or urad dal puris have a hint of some unusual flavours like urad dal, fennel seeds and kalonji. Puri is puffed up bread that is deep fried and very commonly prepared at home for Sunday breakfasts, they can also be served as part of a main meal. It goes perfect with any curry, pickle or even with tea for snacks.

   Today I am sharing with you a simple ‘daal puri’ recipe which I got this recipe from Tarla Dalal.

Recipe Source & Acknowledgement: Chef Tarla Dalal

Ingredients :

For the dough ~

Plain flour/Maida - 1 1/2 cups

Nigella seeds - 1/2 tsp

2 pinches of salt

Hot oil / ghee - 2 tbsp

Masala powder ~

Coriander seeds - 1 tbsp

Cumin seeds - 1 tbsp

Fennel seeds - 1 tsp

Black peppercorns - 7-8

Red chillies - 3 no.

Urad dal- 1/2 cup

Oil - 2 tbsp

salt to taste

Oil or ghee for deep frying

Method :

For the dough ~

Mix all the ingredients and add enough warm water to make a stiff dough. Knead well and keep aside for 20 minutes.

For the stuffing ~

For masala powder,  dry roast the ingredients on a hot tava for 1 minute, Cool it. Grind into a fine powder.

Soak the urad dal in water for 3-4 hours, drain the water. Grind coarsely in a grinder using very little water.

Heat the oil and fry the dal paste until light golden in colour, add the masala powder and salt. Mix well. Stuffing is ready.

For the puris ~

Knead the dough and divide into 10 portions.

Roll it out into small circles with thin-medium thickness with the help of a little flour.

Put a little stuffing mixture in each round. Close the edges to cover the stuffing completely and roll out again into small puris.

Deep fry the puris in hot oil until golden brown.

These stuffed puri is normally served with aloo sabzi but I served with yellow peas curry and salad......

Sending this to Food Corner's "Cook Like a Celebrity Chef - 3" event, Gayatri's "Walk Through Memory Lane" event

Malabar Paratha

Malabar paratha, the very name itself makes the mouth water. Any dish from the Malabar region is a delicacy. The delectable gently cooked, mild flavored malabar recipes are a pride to South Indian cooking. The malabar cuisine is famous for the non vegetarian recipes. When it comes to the vegetarian dishes the Malabar parathas takes the top position. These layered flakey flat bread just melts away in your mouth. This is one bread which demands ultimate patience and care while in process. This is made of maida and tastes excellent with Veg Korma or any gravy.

Ingredients :

Maida – 2 cups (all purpose flour)

Milk – 1/2 cup

Sugar – 1/2tsp

Oil – 2 tbsp

Salt to Taste

Luke warm water as needed

Method :

Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.Keep it for 1 hr..covered with a wet muslin cloth.Also you can keep it in an air tight container. Otherwise the top of the dough may become dry.

Divide the dough into 10 equal portions of size a little ball.

In a flat surface apply oil again and roll out the portion to the maximum. Apply a little more oil over the rolled dough.

Using both hands make pleates on the rolled dough, starting from one end. Then holding at one end of the pleated dough ,rotate it just like a spiral.

Repeat the above procedure for each portions and keep it aside.Again use wet muslin cloth to cover it or keep it in an air tight container.

Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.

Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.

This goes well with any non-veg,Egg roast,Green/ Yellow Peas Masala.