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Category: Breads Recipe

Indian Bread: Essential Staples for Every Meal

When it comes to the cornerstone of Indian cuisine, Indian bread plays a crucial role. These delicious Indian breads are not only a staple in every household but also reflect the rich culinary heritage of India. From soft and fluffy to crispy and flaky, there’s a variety of Indian breads to complement every meal. Let’s explore some of the most popular types of Indian bread that you can easily prepare at home.

Popular Indian Breads

Roti

The roti is perhaps the most iconic Indian flat bread. Made from whole wheat flour, water, and a pinch of salt, this flatbread is cooked on a hot griddle until puffed and golden brown. Whether served with curries or used as a wrap, roti is a favorite among all age groups. This delicious Indian bread is also perfect for pairing with vegetable curry for a wholesome meal. Additionally, roti can be included in healthy indian recipes due to its high fiber content.

Naan

Naan oven is another beloved Indian bread. This leavened flatbread is traditionally baked in a tandoor oven, giving it a unique smoky flavor and a soft, chewy texture. Naan is often brushed with butter , making it a perfect accompaniment to rich and flavorful dishes. Naan is a popular Indian bread that can also be enjoyed as part of party recipes. Furthermore, naan can be a highlight in fusion recipes, such as naan pizza, blending Indian and Western cuisines.

Paratha

Paratha is a versatile Indian flat bread that can be plain or stuffed with various fillings such as potatoes, paneer, or spinach. This layered flatbread is cooked with ghee or oil, resulting in a crispy and flaky texture. Paratha is a type of Indian flatbread that can be enjoyed for breakfast, lunch, or dinner. For a twist, you can explore fusion recipes, combining paratha with other cuisines to create unique flavors. Paratha can also be part of your popular Indian breakfast recipes collection.

Puri

For those who love fried bread, Puri is the ultimate Indian bread. This deep-fried bread is made from unleavened dough, resulting in a puffed, golden-brown delight. Puri is not only delicious but also perfect for festive occasions and special meals. Puri pairs wonderfully with vegetables curry and can be included in Indian festival recipes such as Diwali and Holi. If you enjoy experimenting with flavors, trying fusion puri tacos can be an exciting culinary adventure. Including puri in your traditional Indian flatbread recipes list is sure to impress guests.

Bhatura

Hailing from the northern regions of India, Bhatura is a thick, leavened bread that is deep-fried until fluffy and golden. This best Indian bread is typically enjoyed with chole (spiced chickpea curry) and is a favorite in Punjabi cuisine. It’s also a fantastic option for those looking for comfort food recipes. Additionally, bhatura can be considered one of the party recipes due to its rich and indulgent taste. Bhatura is a versatile bread that can be enjoyed in various forms, such as adding it to a lunch box for a special treat.

To elevate your bread experience, explore related categories that complement the delightful flavors of Indian bread. Pairing curry vegetables with roti or naan creates a complete meal, while healthy recipes provide lighter versions of your favorite breads.

If you love experimenting with flavors, the fusion category offers innovative recipes blending Indian flavors with other cuisines. Embrace the vibrant taste of India’s culinary traditions with traditional Indian recipes, and indulge in comforting versions of your favorite breads with comfort food recipes.

For festive occasions, festival recipes like puri and bhatura are both delicious and celebratory. Including popular Indian breakfast recipes like paratha in your meal plan ensures a nutritious and satisfying start to your day.

Many types of Indian bread, such as naan and paratha, make great additions to party recipes, providing a satisfying meal for guests. Hosting a celebration? The lunch box category includes breads like roti and paratha, perfect for convenient and delicious on-the-go meals.

FAQs for Indian Bread

  1. What are some popular types of Indian bread?

Popular types of Indian bread include naan, roti, paratha, and chapati. Each of these varieties can be made using an Indian bread recipe that highlights traditional ingredients and cooking methods.

  1. How do I make a basic Indian flatbread recipe at home?

To make a basic Indian flatbread recipe at home, you will need ingredients like whole wheat flour, water, and a pinch of salt. Mix the ingredients to form a dough, roll it out into thin discs, and cook on a hot griddle until golden brown. You can follow various Indian recipes to add different flavors and styles.

  1. What is the difference between naan and roti in Indian bread recipes?

Naan and roti are both popular in Indian bread recipes, but they differ in preparation and texture. Naan is typically made with all-purpose flour, yeast, and yogurt, resulting in a softer, leavened bread. Roti, on the other hand, is made with whole wheat flour and is unleavened, giving it a more chewy texture. Both can be found in many Indian recipes.

  1. Can Indian flatbreads be made gluten-free?

Yes, many Indian flatbread recipes can be adapted to be gluten-free by using alternative flours such as chickpea flour or rice flour. These flours can replicate the texture and flavor of traditional breads, allowing those with gluten sensitivities to enjoy classic Indian recipes.

  1. What are some tips for perfecting an Indian bread recipe?

To perfect an Indian bread recipe, ensure that the dough is kneaded well and rested before cooking. Using a hot griddle or tawa is crucial for even cooking. Additionally, experimenting with different ingredients and techniques from various Indian recipes can help you achieve the desired texture and flavor.

If you need more information or detailed Indian bread recipes, don’t hesitate to ask!

Conclusion

Indian bread is more than just a side dish; it is a celebration of flavors and culinary traditions. Whether you’re hosting a party or simply want to enjoy a tasty bread, these delicious Indian breads will never disappoint. So, gather your ingredients and try out these types of Indian bread today. And don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these breads into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious meals. Whether you’re looking for a quick snack, a healthy option, or a popular party recipe, there’s an Indian bread to suit every occasion. Happy cooking!

  • Besan Ki Roti

    Besan Ki Roti

    Besan Roti

    Besan Ki Roti

    Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups besan gram flour (available in Indian grocery stores)
    • 2 tablespoons oil
    • 2 tablespoons yogurt (dahi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon chili flakes
    • 1-1/2  tablespoon dry fenugreek leaves (kasoori mathi)
    • Pinch of asafetida (hing)
    • Approx. ¼ cup of water use as needed
    • ¼ cup rice flour for rolling the roti
    • Approx. 2 tablespoons butter or ghee (clarified butter)

    Instructions
     

    Method

    • Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.
    • Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.
    • Divide the dough in 6 equal parts. Make them in smooth balls.
    • Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.
    • Heat the skillet over medium high heat. Note: Heavy skillet works best.
    • Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.
    • Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
    • Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.
    • Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)
    Tried this recipe?Let us know how it was!
  • Indo-Chinese Bread

    Indo-Chinese Bread

    Recipe submitted by Sapna Mehta

    Indo-Chinese Bread

    Indo-Chinese Bread

    We all love Chinese food. I love it too. Actually chinese is one of my favorite cuisine. Chinese food is really healthy food and aroma of sauces used in it is also very nice. It always contains so many healthy vegetables. This time I found a new version of that. How about a chinese paratha? Give it a try. Trust me, you will fall in love with it.
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    Course Bread
    Cuisine Indian
    Servings 5 Paratha/Bread

    Ingredients
      

    Ingredients:

    • 1/2 Cup of very finely chopped cabbage/Patta Gobhi
    • 1/4 Cup of very finely chopped capsicum/Shimla mirch
    • 1/2 Cup of very finely chopped carrot
    • 1/2 Cup of very finely chopped Green onions
    • 2-3 very finely chopped green chillies
    • 1 Tbsp of dark soya sauce
    • 1 Tbsp of chilly sauce
    • 1 & 1/2 Garlic very clove finely chopped
    • salt to taste
    • a pinch or 2 of black pepper
    • 1 Cup of Wheat Flour
    • 1/4th Tsp salt
    • 1/4th Tsp 1/4th Tsp Red pepper/Lal mirch
    • Water as required to make the dough/around 1/2 cup
    • Oil or butter or Ghee[Purified butter] for paratha's

    Instructions
     

    Method

    • In wheat flour add salt and red pepper and mix well.
    • Slowly adding water to it, make the dough as same as chapati dough. Cover it and keep it aside for around 15 minutes.
    • All vegetables should be very finely chopped. Mix together all vegetables, green chillies, black pepper, sauces and salt as per taste. Be careful while adding salt with stuffing, because all types of sauces contains already salt.
    • Divide the dough in 10 equal parts. Roll 2 balls in circle shape as same as chapati with the help of rolling pin.
    • On one chapati, spread 2 tbsp. of vegetable mix. Cover it with another rolled chapati. Press it from all sides and pack it well, so that the stuffing will not come out.
    • Cook it from both sides on hot tawa, adding little oil/butter/ghee, till very small brown patches appeared on both sides.
    • Serve hot.

    Notes

    Additional:
    If you want to garnish it, spread some green coriander leaves and grated paneer/Indian cheese on it.
    Tried this recipe?Let us know how it was!
  • Paneer Paratha (Cheese Paratha)

    Paneer Paratha (Cheese Paratha)

    Paneer Paratha

    Paneer Paratha (Cheese Paratha)

    Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. Paneer paratha can be served by itself or enjoyed with any gravy-based dish.
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    Course Bread
    Cuisine Indian
    Servings 6 Paratha

    Ingredients
      

    Dough

    • 1 cup whole wheat flour (atta)
    • ½ cup all-purpose flour (plain flour, maida)
    • 1 tablespoon oil
    • 1/2 teaspoon salt
    • Approx. ¾ cup water

    Filling

    • 1-1/2 cup shredded paneer approx. 6oz.
    • 2 tablespoons 2 tablespoons yogurt firm (curd, dahi)
    • 1/2  teaspoon salt adjust to taste
    • 1/2  teaspoon cumin seeds (jeera)
    • 1 tablespoon shredded ginger
    • 1/4  teaspoon red chili flakes adjust to taste
    • 2 tablespoons 2 tablespoons minced cilantro (hara Dhania)

    Also Need

    • ¼ cup whole-wheat flour for rolling
    • Approx. 3 tablespoons  oil

    Instructions
     

    Dough

    • In a bowl, mix whole-wheat, all-purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).
    • Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
    • Set the dough aside and cover. Let the dough rest for at least ten minutes.

    Filling

    • Mix all the ingredients for filling together, mix it well (don’t knead the filling).

    Making Paratha

    • Divide the dough and the paneer mix into 6 equal parts.
    • Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
    • Let them settle for 3 to 4 minutes before rolling them.
    • Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle a few drops of water on the skillet, water should sizzle. Skillets should not be smoking.
    • Before rolling the paratha roll the filled ball in dry whole-wheat flour.
    • Lightly press the ball and keep it sealed side up. Roll the ball lightly handed in to 6–7-inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
    • Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.
    • Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.
    • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • For best taste serve parathas hot as they get soft as they cool.
    • Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Reheat a skillet or toaster oven.
    Tried this recipe?Let us know how it was!
  • Grilled Tofu Sandwich

    Grilled Tofu Sandwich

    Grilled Tofu Sandwich

    Grilled Tofu Sandwich

    These are absolutely delicious and flavorful sandwiches that are quick and easy to make. Tofu sandwiches are healthy and appropriate for Vegans, too. The Tofu provides a great source of protein, while the Hari Cilantro chutney brings in a unique ethnic flavor to the sandwich. These sandwiches make a great “to-go” lunch.
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    Course sandwich
    Cuisine Indian
    Servings 2 sandwiches

    Ingredients
      

    Ingredients:

    • French rolls or sandwich rolls
    • 4-¼ inch thick firm tofu slices (tofu usually comes in 16oz blocks soaked in water and each of these will make approx. 12 slices)
    • 1 zucchini
    • slices of tomatoes
    • Few pieces of romaine lettuce
    • 2 tablespoons olive oil
    • ¼ cup Hari Cilantro Chutney
    • 2 teaspoons  sugar
    • About 1/8 teaspoon salt

    Instructions
     

    Method

    • Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.
    • Mix Hari Cilantro Chutney and sugar, set aside.
    • Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.
    • Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.
    • Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.

    Notes

    Variation
    Yellow Squash, eggplant, or mushrooms also taste great in this sandwich.
    Tried this recipe?Let us know how it was!
  • Puran Poli – Sweet Flatbread

    Puran Poli – Sweet Flatbread

    Puran Poli

    Puran Poli – Sweet Flatbread

    Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 10 Puran Poli

    Ingredients
      

    Ingredients:

    • 1/2 cup of whole wheat flour (atta)
    • ¼ cup all-purpose/plain flour (Maida)
    • 2 tablespoons oil
    • Approximately 1/3 cup water

    Filling

    • ¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
    • 1 cup sugar
    • ½ teaspoon turmeric
    • 1 teaspoon cardamom powder (elaichi)
    • ¼ teaspoon nutmeg (jaiphal)

    Also Needed

    • Approximately 3 tablespoons oil
    • Approximately ½ cup of dry whole wheat to roll the bread

    Instructions
     

    Filling

    • Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
    • Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
    • Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
    • Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.

    Dough

    • In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.

    Making Puran Poli

    • Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
    • Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
    • Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
    • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
    • Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
    • Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
    • After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
    • Repeat the same process for the remaining.
    • Puran poli is ready to be served and it tastes best when eaten hot.

    Notes

    Tips

    1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
    2. Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the toaster oven.
    Variation
    Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.   
    Tried this recipe?Let us know how it was!
  • Methi Thepla

    Methi Thepla

    Methi Thepla (Fenugreek Paratha)

    Methi Thepla

    Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.
    4 from 3 votes
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    Course Bread
    Cuisine Indian
    Servings 6 Methi Thepla

    Ingredients
      

    Ingredients:

    • 1 cup whole wheat flour (atta)
    • 1/4 cup gram flour (basen)
    • 1/8 teaspoon asafetida (hing)
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoon red chili flakes adjust to taste
    • 1 1/4 teaspoon salt adjust to taste
    • 1/4 cup dry fenugreek leaves (kastoori methi)
    • 2 tablespoons oil
    • 1/4 cup yogurt (dahi)
    • About 3 tablespoons of water as needed
    • Approximately 1/4 cup of oil for cooking

    Instructions
     

    Method

    • Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
    • Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
    • Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.
    • Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
    • Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
    • Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
    • Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, untill they are all done.

    Notes

    Serving Suggestions
    Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.
     
    Variation
    This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.
    Tried this recipe?Let us know how it was!
  • Delightful Bread Swirls

    Delightful Bread Swirls

    Recipe submitted by Satyasree Nivas

    Delightful Bread Swirls

    Delightful Bread Swirls

    These bread swirls are a healthy delightful appetizer. In most of my parties when kids are invited they need something that is easy to hold and filling too. Kids don't like to carry their food on plate so I got this idea for them but it became a party hit with adults too! Potato is a versatile veggie that can be eaten in different forms. These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.
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    Course Bread
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 5 bread slices
    • 1 cup boiled potato
    • 3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
    • 2 chopped green chilli
    • 1/2 tsp chat masala
    • 1/2 tsp channa masala
    • 3 tbsp mozzarella cheese
    • salt to taste

    Instructions
     

    For Stuffing

    • Mash all the above ingredients except bread and cheese to a smooth paste and keep aside.

    Preparing the Bread Sheet

    • Remove the sides of the bread n join them with little water edge to edge overlapping 1 cm.
    • Now use a rolling pin flatten the bread gently.

    Preparing the Bread Swirls

    • Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.
    • Sprinkle the cheese on the stuffing n roll it slowly from one end and seal
    • the end gently with little water.
    • Then wrap it plastic sheet n freeze for 30 min.
    • After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.

    Notes

    Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven at 375F for 15 min.
    Then bake for 7 mins each side or till golden brown.You delightful bread swirls are ready and can be served with tomato ketchup.
    Tried this recipe?Let us know how it was!
  • Mattar Ke Kachori (Spicy Puff Pastry)

    Mattar Ke Kachori (Spicy Puff Pastry)

    Matar Kachori

    Matar Kachori

    Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Dough

    • 1 cup All Purpose flour plain flour or Maida
    • 1/4 tsp salt
    • 2 tbsp oil
    • 1/2 cup approx. 1/2 cup chilled water

    Filling

    • 1 cup green peas, I am using frozen peas
    • 1 tsp oil
    • 1 tbsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • 1 tsp red chili powder
    • 1 tsp ginger shredded
    • 1/2 tsp mango powder amchur
    • 1/2 tsp salt

    Instructions
     

    To Make Dough

    • Add the flour, salt, and oil to a bowl and mix it well.
    • Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.

    To Make Filling

    • Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
    • Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
    • While stir frying the peas mash them with spatula.
    • Let the filling cool to room temperature.

    To Make Kachoris

    • Take the dough and lightly knead it. Divide the dough in twelve equal parts.
    • Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
    • Let the filled balls sit for 3 to 4 minutes before pressing.
    • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
    • Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
    • Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
    • It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
    • If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serving suggestions
    Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
    Keyword Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri
    Tried this recipe?Let us know how it was!
  • Kathi Roll

    Kathi Roll

    Recipe submitted by Vinitha Krishnan
    Kathi Roll

    Kathi Roll

    Me and my husband love to try different kinds of food and I enjoy trying out new recipes. Manjula aunty’s recipes are my favorite. I love the Malai Kofta recipe the most and I recommend all my friends to try her recipes. It comes out really well and tastes amazing. She never uses onion but I add them where ever I feel like as my husband loves onions. One day I registered myself for the free newsletter and got this email to participate in the contest. I explored the rules and noticed that I had to make a cold or hot wrap using roti or tortilla. I thought of this recipe as we have kathi roll in restaurants all the time and it tastes yummy. I tried it using my own style of ingredients and veggies along with Indian chutney. It came out really well and my family enjoyed it very much. I hope everyone else like it too. Its healthy meal for kids and I hope you enjoy it.
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    Course Bread
    Cuisine Indian

    Ingredients
      

    For Veggies

    • 4 Boiled Potatoes
    • 2 Carrot shredded
    • 1/2 cup shredded cabbage
    • 1/2 cup Green peas
    • 2 Capsicum
    • Cilantro for garnishing
    • 3 green chillies
    • 1 tsp chat masala or depending on your taste
    • Salt
    • 1/2 spoon Lime juice
    • 2-3 spoons Paneer (optional)
    • Ginger Paste

    For chutney

    • 1 bunch Cilantro
    • 3 green chillies
    • 1/4 spoon tamarind juice or paste
    • 1 spoon Sugar
    • Salt to taste

    For the tortilla

    • 1 cup maida
    • 1/4 spoon baking soda
    • Salt to taste
    • 1 spoon corn flour
    • Water to knead the dough.
    • 1 spoon oil.

    Instructions
     

    Method

    • Heat the pan and put little oil.
    • Add cumin seeds and then add the onions and ginger paste and green chillies to it.
    • And then add paneer to it. (this is optional).
    • Once the onions become translucent add the potatoes, carrots, capsicum, cabbage and green peas, Add salt.
    • Allow the veggies to cook for 5 minutes
    • Once the veggies are cooked add chat masala, lime juice.
    • Mix and simmer the gas for 1 min.
    • Then garnish with cilantro

    For chutney

    • For the chutney mix all the ingredients and blend it in a mixer.

    For the tortilla

    • Make a dough with the above ingredients by adding little water and apply the oil on top of the dough. Keep it aside for 1/2 hr.
    • Make the dough and divide them into small balls..
    • Roll them thin with the rolling pin and put them in the hot tava (similar to how we make chapati)
    • Allow it to cool for 30 secs and spread the chutney over it on one side and fill the veggies in the center.
    • Roll them like burrito and again put it in the tava with little ghee for 2-5 secs.
    • Cut the roll into half and serve them hot.
    Tried this recipe?Let us know how it was!
  • Paratha (whole Wheat Flat Bread)

    Paratha (whole Wheat Flat Bread)

    Whole Wheat Paratha

    Whole Wheat Parathas

    Parathas are whole-wheat Indian flat-bread, a staple bread in north India. Parathas can be made plain or stuffed with different fillings.
    Makes 5 parathas.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 5 paratha

    Ingredients
      

    • 1 cup whole wheat flour
    • ½ cup water as needed
    • Pinch of salt
    • 4 tsp oil as needed
    • ½ cup dry flour for rolling

    Instructions
     

    • In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (adjust the water as needed).
    • Knead the dough on a lightly greased surface. The dough should be very smooth and soft.
    • Set the dough aside and cover. Let the dough rest for at least ten minutes before.
    • Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
    • Divide the dough into 5 equal parts. Roll the dough into about 3 inch diameter circles. Spread about 2 drops of oil and fold into two again put another drop of oil and food now you have a triangle.
    • Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
    • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
    • The paratha should have golden-brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
    • Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
    • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

    Notes

    Serving Suggestions:
    • Paratha can be served with any gravy vegetable or dry spiced vegetable.
    Keyword Chapati, flatbread, Roti
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  • Gobhi Paratha

    Gobhi Paratha

    Gobhi Paratha

    Gobhi, Gobi Paratha

    Gobhi, parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Dough

    • 1 cup whole-wheat flour
    • 1/2 tsp salt
    • 1/2 cup water use as needed

    Filling

    • 2 cups shredded cauliflower
    • 1/2 tsp carom seeds ajwain
    • 1/2 tsp cumin seeds jeera
    • 1 green chili finely chopped
    • 2 tbsp cilantro chopped hara dhania
    • 1/2 tsp salt
    • 1/4 cup whole-wheat flour for rolling
    • 2 tbsp oil to cook paratha

    Instructions
     

    Making the Dough

    • Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
    • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Making the Filling

    • Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.
    • Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.

    Making the Paratha

    • Divide the dough and cauliflower mixture into 6 equal parts. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.
    • Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    • Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
    • Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
    • After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
    • Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.

    Notes

    Notes
    Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    Parathas can be kept unrefrigerated up to two days,
    wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.
    Serving Suggestions
    Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar.
    Keyword Breakfast, Cauliflower Paratha, Homemade, Video Recipe
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  • Spinach Paratha

    Spinach Paratha

    Spinach Paratha

    Spinach Paratha

    This is a great “anytime” meal. Spinach Parathas are whole-wheat Indian flat bread stuffed with a spicy spinach filling. Makes 6 Parathas.
    5 from 1 vote
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    Course Bread, Breakfast
    Cuisine Indian
    Servings 6 Parathas

    Ingredients
      

    Dough

    • 1 cup whole-wheat flour
    • 1/2 cup water Add more water as needed
    • Pinch of salt

    Spinach Filling

    • 2 cups chopped spinach
    • Pinch of asafetida
    • 1/4 teaspoon salt
    • 1/2 teaspoon cumin seeds
    • 1/4 teaspoon red chilly flakes
    • 1/4 cup whole-wheat flour for rolling
    • Oil to cook

    Instructions
     

    Dough

    • Mix flour, salt and water togather to make soft dough (if needed add more water).
    • Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough.
    • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Filling

    • Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immedialety after being put the oil.
    • Add the asafetida and cumin seeds. After the cumin seeds crack, add the spinach.
    • Stir-fry, making sure to press the spinach down so the water can evaporate.
    • Cook the spinach until most of the water has evaporated. Spinach still should be moist and should be able to form a ball. Add the salt and pepper and mix well. Set aside until the spinach cools off.

    Making of Paratha

    • Divide the dough and spinach filling into 6 equal parts.
    • Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Procced to make all six balls.
    • Each ball needs to settle for two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
    • Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
    • Press th filled ball lightly on dry whole-wheat flour from both sides.
    • Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top.
    • If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour.
    • Place the paratha over the skillet.
    • After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.
    • After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.
    • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Cool the parathas on a wire rack so they don’t get soggy.
    • Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.

    Notes

    Serving suggestions
    • Parathas can be served with plain yogurt, potatoes with gravy, and with any Indian pickle.
    • Put cheese in the middle, fold over, heat, and eat like a quesadilla.
    Keyword Bread, Cheese, Palak, Paratha, Spinach, stuffed, Vegan, Wheat
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  • Moong Dal Dosa

    Moong Dal Dosa

    Moong Dal Dosa

    Moong Dal Dosa, Cheela

    Moong Dal Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, quick & easy to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 20 minutes
    soaking dal 4 hours
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup washed moong dal
    • 1 chopped green chili
    • 1/4 inch piece of ginger chopped
    • 1/2 tsp cumin seeds
    • 1/2 tsp salt
    • 6 tbsp oil

    Instructions
     

    • Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.
    • Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
    • Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
    • Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
    • Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
    • When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.
    • Press the dosa lightly with the spatula all around to assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.Repeat for the remaining dosas.

    Notes

    Serving suggestion:  Serve dosa folded with Aloo Masala For Dosa or  Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber  or with yogurt.
    Tried this recipe?Let us know how it was!

    Learn How To Make Moong Dal Dosa With Moong Dal – Manjula’s Kitchen 

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa, whole wheat dosa. This preparation is using moong dal and is a bread based gluten free breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    Preparing Moong Dal:

    Embarking on the enticing journey of crafting moong dal dosa, initiate by meticulously washing the moong dal, repeating the water-changing ritual to ensure absolute clarity. Immerse the dal in four cups of water, allowing it to soak for a minimum of four hours, cultivating a soft and pliable texture essential for the success of this revered moong dal dosa recipe. The thorough soaking not only aids in the dosa’s consistency but also serves as a testament to the meticulousness ingrained in the recipes of moong dal dosa.

    Blending Moong Dal Batter: 

    Upon draining the soaked moong dal, transition to the blending phase, where precision is key. Combine the dal with green chile and ginger, gradually introducing water to achieve a seamlessly smooth batter. Be mindful that the proportion of water directly impacts the final texture, a crucial detail in the nuanced art of dosa recipe with moong dal. This harmonious blending process transforms the moong dal into a versatile canvas, ready to absorb the flavours and nuances that define this iconic dish.

    Seasoning the Batter: 

    Elevate the moong dal batter to a symphony of flavours by introducing salt and cumin seeds. Adjust the water content with care, ensuring the batter attains the consistency reminiscent of pancake batter, a vital characteristic in the sought-after recipes of moong dal dosa. This seasoning process not only imparts depth to the batter but also plays a pivotal role in shaping the distinct taste profile that defines moong dal dosa recipe.

    Heating the Skillet: 

    Transitioning to the cooking phase, heat a non-stick skillet over medium-high heat, a critical step in the dosa-making process. The sizzle of water droplets confirms the skillet’s readiness, setting the stage for the dosa’s journey from batter to a crisp delicacy. This well-calibrated heat not only ensures the dosa’s optimum texture but also encapsulates the essence of precision embedded in the moong dal dosa recipe.

    Pouring and Spreading the Batter: 

    With the skillet primed, gracefully pour ½ cup of the moong dal batter onto the heated surface. Employing the back of a spoon, skillfully spread the batter in a spiral motion, originating from the centre and expanding to a symmetrical seven-inch diameter. This meticulous spreading ritual is not merely a technicality but an artful dance that defines the visual appeal and thickness of the moong dal dosa, showcasing the intricacies of dosa recipe with moong dal.

    Cooking and Flipping the Dosa:

    As the batter begins to dry, introduce a teaspoon of oil, spreading it delicately over the dosa’s surface. After a brief interlude, execute a precise flip using a flat spatula, revealing the golden-brown underside. Gently press the dosa to ensure uniform cooking, turning it two to three times. This vigilant cooking process guarantees a crisp finish and a tantalising aroma, embodying the essence of moong dal dosa recipe.

    Repeating the Dosa-Making Ritual: 

    The final act involves replicating the dosa-making ritual for the remaining batter, ensuring a consistent outcome. Reiterate the process of pouring, spreading, cooking, and flipping until each moong dal dosa mirrors the perfection achieved in the initial creation. This dedicated repetition encapsulates the spirit of tradition and craftsmanship ingrained in the recipes of moong dal dosa, culminating in a batch of savoury, golden delights awaiting appreciation in all their flavorful glory.

  • Roti, Chapati (Flat Indian Bread)

    Roti, Chapati (Flat Indian Bread)

    Roti

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
    4.29 from 7 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole-wheat flour chapati ka atta
    • 1/8 tsp salt
    • 1/4 cup water use as needed
    • 1/4 cup whole wheat flour for rolling the roti
    • 2 tbspa clarified butter or ghee for buttering the roties

    Instructions
     

    • Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
      .
    • Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
    • Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
    • Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
    • Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    • Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    • Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Notes

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet
    Keyword Chapati, Fulka, Healthy, Roti, Whole Wheat Bread
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  • Puri, Indian Puffed Flat Bread

    Puri, Indian Puffed Flat Bread

    Puri (Flat Bread) Recipe by Manjula

    Puri, Indian Puffed Flat Bread

    Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.
    4 from 4 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup whole wheat flour
    • 1/2 tsp salt
    • 1 tsp oil
    • 1/3 cup water, use as needed

    Instructions
     

    • Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
    • Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
    • Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
    • Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
    • Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
    • Serve puri hot or store in covered container after they cool to room temperature.

    Notes

    Tips: 
    Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.
    If the oil is not hot enough, the puris will not puff and will be greasy.
    Variations:
    Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.
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