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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!

  • Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti

    Makki Ki Roti – Paratha

    Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.
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    Course Bread
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cup Makki ka atta, corn flour
    • 1 cup potato, boiled peeled and grated
    • 1 tbsp salt
    • 1 tbsp chili flakes
    • 2 tbsp dry fenugreek leaves, kasuri methi
    • 1/8 tbsp asafetida, hing
    • ¾ cup warm water
    • 3 tbsp of ghee or clarified butter for cooking rotis

    We also need a plastic sheet about 8” x 12” to roll the rotis I am using a zip lock bag.

    Instructions
     

    • Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For Makki ki roti make the dough when ready to make roti.
    • Note: Makki ki roti is little hard to roll, that is the reason I decided to use potatoes. Potatoes help to bind the dough.
    • Divide the dough into 6 equal parts. Make them in smooth balls.
    • Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: maybe the edges will not be as clean as other rotis.
    • Heat the skillet over medium heat. Skillet should not be very hot. Otherwise rotis will not cook through.
    • Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
    • After a few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
    • Repeat with the remaining dough, until they are all done.

    Notes

    Serve them hot. Makki ki roti is traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the rotis.
    Keyword Roti
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  • Tawa Naan Recipe

    Tawa Naan Recipe

    Tawa Naan (Naan without Tandoor)

    Tawa Naan, Naan Without Tandoor

    Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home "tawa naan" is much easier to make. Tawa Naan turns out really soft and it tastes great. It's hassle free because you don't need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.
    4.08 from 13 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup all-purpose flour plain flour, Maida
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 tsp sugar
    • 1/4 cup yogurt room temperature
    • 1-1/2 tsp oil canola, vegetable
    • 1/4 cup look warm water use as needed

    Garnishing

    • 1 tbsp clear butter or ghee
    • 1 tbsp chopped cilantro
    • 1 tbsp green chili finely chopped
    • 1/4 tsp sea salt

    Instructions
     

    • We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making Tawa Naan.

    Making Naan

    • For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
    • Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
    • Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
    • Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
    • Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
    • Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
    • Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!

    Notes

    Serving Suggestion
    Taste best with Punjabi Chole or Palak Paneer
     
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    How to make Naan at Home on Tawa Recipe – Manjula’s Kitchen 

    Tawa or Skillet: 

    Let’s dive into crafting the perfect Tawa Naan (Indian bread) at home with this easy Tawa Naan recipe. Begin by selecting the right equipment – an essential iron tawa or skillet. Forgo the nonstick skillet; the traditional iron one is crucial for achieving that perfect stickiness in your Tawa Naan.

    Garnishing: 

    Elevate your Tawa Naan with a delightful mix of clear butter, sea salt, chopped cilantro, and finely chopped green chili. This straightforward concoction adds richness, freshness, and a hint of heat, transforming your naan into a culinary masterpiece with our special naan on the tawa recipe.

    Mixing the Dry Ingredients: 

    At the heart of our Tawa Naan recipe lies the meticulous combination of dry ingredients. In a mixing bowl, blend Maida, baking soda, salt, and sugar. Add oil and yogurt – the oil ensures a smooth integration of flavors, and the yogurt contributes a creamy richness and subtle tanginess to the dough in this How to make naan at Home on Tawa guide.

    Gradual Addition of Water: 

    As you gradually add water to the dry mixture, witness the alchemy of dough creation. Water acts as the binding agent, transforming the dry ingredients into a soft, pliable dough. Aim for a texture that is soft yet not sticky, setting the stage for a naan that strikes the perfect balance between chewiness and tenderness in our naan on tawa recipe.

    Kneading and Resting the Dough: 

    The art of kneading takes center stage. On a lightly floured surface, the dough transforms. Well-kneaded and coated with a touch of oil, it is covered and left to rest for a patient for three hours. This period of repose allows the dough to rise, making it 1-1/2 times its original size, imparting a lightness that will be evident in the final Tawa Naan.

    Division and Resting: 

    Post-resting, knead again and divide the dough into four equal parts. Lightly roll the dough balls in flour, cover them, and grant them a five-minute interlude before the next act in our naan on the tawa recipe. This resting period allows the dough to gather its composure, ensuring a smooth rolling process.

    Rolling and Sprinkling: 

    Each naan takes shape individually, rolled on a lightly floured surface to a thickness slightly less than 1/4 inch. A sprinkle of water on one side adds subtle moisture, a touch that will contribute to the naan’s characteristic texture as per our how to make naan at home on Tawa guide.

    Cooking on the Tawa: 

    The Tawa, heated to a medium temperature with a few drops of water sprinkled on the surface sizzling, signals the readiness of the Tawa. The naan, waterside down, meets the hot surface. As it begins to bubble and the dough dries, a flip of the tawa over flames cooks the naan from the top. A crucial note underscores the unique nature of this process: the naan sticks to the Tawa, a characteristic that needs the use of a traditional iron surface rather than a nonstick skillet.

    Final Touch: 

    As the naan achieves the desired golden-brown hue, it exits the stage. A generous spread of the previously prepared butter mix crowns the naan with a final change of richness and flavor. Placed on a plate and covered with a cloth, the naan awaits its moment of glory, ready to be served warm and relished in our naan on tawa recipe.

    Serving Suggestion: 

    Completing our culinary symphony, the serving suggestion recommends pairing the Tawa Naan with Dal Makhani, Punjabi Chole, Palak Paneer, Butter Paneer Masala & Malai Kofta. This is not merely a suggestion but a curated experience, inviting us to savor the naan’s texture and flavor alongside these iconic accompaniments, creating a culinary ensemble that transcends the ordinary according to our how-to-make naan at home on tawa guide. 

  • Dal Bati Recipe

    Dal Bati Recipe

    Dal Bati

    Dal Bati (Rajasthani cuisine)

    When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.
    My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi.  First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.
    3.20 from 10 votes
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    Course dal
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/4 cup chana dal (split gram)
    • 1/4 cup toor dal
    • 1/4 cup moong dal (split with skin)
    • 1/4 cup urad dal (split black lentil with skin)
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp ginger grated
    • 1-1/2 tbsp salt
    • 1 tbsp coriander powder (dhania)
    • 2 tbsp mango powder (amchoor)
    • 1/2 tbsp garam masala

    For seasoning

    • 3 tbsp clarified butter (ghee)
    • 1 tbsp cumin seeds
    • 1/8 tbsp asafetida (hing)
    • 1/2 tbsp chili powder
    • 2 dried red chili broken in pieces

    For Bati

    • 1 cup whole wheat flour (roti ka atta)
    • 1/4 cup fine sooji (semolina)
    • 1/8 tbsp baking powder
    • 1/2 tbsp salt
    • 1/4 cup clarified butter (ghee)
    • 1/2 cup milk use as needed

    For serving

    • About 1/4 cup hot clarify butter (ghee)

    Instructions
     

    • Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
    • After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
    • Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
    • Add garam masala and amchoor, mix it well.
    • Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder.  Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
    • Dal is ready.

    For the Bati

    • Preheat the oven to 350 degree F.
    • In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
    • Break one bati from one side to make sure they have cooked through.

    Notes

    How to Serve
    1. Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
    2. If you have baked the batties earlier heat the batties in oven for about 10 minutes.
    Tried this recipe?Let us know how it was!

    How to make Dal Bati: A Flavorful Rajasthani Specialty

    Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.

    To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.

    After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.

    For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.

    Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.

    Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.

    To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.

    Tips for Perfect Dal Bati

    • Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
    • Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
    • Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.

    Variations of Dal Bati

    • Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
    • Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.

    Benefits of Dal Bati

    • High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
    • Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.

    Frequently Asked Questions (FAQs)

    Can I make dal bati without an oven?

    • Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.

    Can I use different types of lentils for the dal?

    • Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.

    Is Dal Baati a vegetarian dish?

    • Yes, Dal Baati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.

    Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Sweet Paratha

    Sweet Paratha

    Sweet Paratha

    Sweet Paratha

    Sweet Paratha is whole wheat flat bread. This Paratha is filled with a delicious combination of nuts, cinnamon and sugar. It makes a great and easy breakfast or a snack with cup of tea or coffee!
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    Course Bread
    Cuisine Indian
    Servings 4 Paratha

    Ingredients
      

    Dough

    • 1 cup whole wheat flour
    • 1/4 teaspoon salt
    • 1 tablespoon oil
    • Approx. 1/3 cup lukewarm water

    Filling

    • 1/3 cup almonds coarsely grind
    • 1/3 cup walnuts coarsely grind
    • 2 tablespoon coconut powder
    • 1 teaspoon cinnamon powder
    • 1/3 cup sugar

    Also need

    • 1/4 cup whole wheat flour for rolling the Paratha
    • Approx. 1-1/2 tablespoons oil for cooking the Paratha

    Instructions
     

    • In a bowl mix the flour, salt, and oil. Add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep it aside for at least 15 minutes.
    • For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside.
    • Knead the dough again and divide into 4 equal parts.
    • Roll the dough into 3-inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls.
    • Let them settle for 3 to 4 minutes before rolling.
    • Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. When the water sizzles right away, the skillet is ready.
    • First lightly roll the filled ball in dry whole-wheat flour.
    • Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball lightly into about 7-inch circles. 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. After a few seconds you will see the Paratha change color and puff in different places.
    • 10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about 1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula.
    • Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.
    • Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.
    Keyword parantha
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    Sweet Paratha: A Delectable Indian Dessert

    Sweet Paratha is a delightful and indulgent Indian dessert that combines the savoury goodness of paratha with the sweetness of sugar, jaggery, or other sweet fillings. 

    This versatile dish can be enjoyed as a treat on its own or paired with a dollop of yogurt, a drizzle of honey, or a sprinkle of powdered sugar. 

    Sweet Paratha is loved for its crispy exterior, soft interior, and irresistible sweetness, making it a favorite among both children and adults. 

    Benefits of Sweet Paratha:

    • Energy Boost: Sweet Paratha is a rich source of carbohydrates, which provide a quick and sustained source of energy. Whether enjoyed as a breakfast dish or a midday snack, Sweet Paratha can help fuel your body and keep you feeling energized throughout the day.
    • Comfort Food: The warm and comforting flavors of Sweet Paratha make it the perfect indulgence for chilly mornings or cozy evenings. The combination of sweet fillings and savory dough creates a satisfying and heartwarming dish that’s sure to lift your spirits and tantalize your taste buds.
    • Customizable: Sweet Paratha is incredibly versatile and can be customized to suit individual taste preferences. From traditional fillings like sugar and jaggery to more exotic options like chocolate, fruit compote, or nut butter, the possibilities for creating unique and delicious Sweet Paratha variations are endless.

    Variations of Paratha:

    • Paneer 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.
    • Pizza Paratha : Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza.
    • Masala Paratha: This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.
    • Matar Ka Paratha: Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat.

    Tips for Making Perfect Sweet Paratha:

    • Knead the Dough Well: Properly kneaded dough is the key to soft and pliable parathas. Ensure that the dough is smooth, elastic, and free of lumps to achieve the perfect texture in your Sweet Paratha.
    • Roll Out Evenly: Roll out the dough into thin, even circles to ensure that the Sweet Parathas cook evenly and develop a crispy exterior. Use a rolling pin and a dusting of flour to prevent sticking and achieve uniform thickness.
    • Seal the Edges: Seal the edges of the rolled-out dough tightly to prevent the filling from spilling out during cooking. Press the edges firmly together and pinch them closed to create a secure seal.

    FAQs about Sweet Paratha:

    Can I make Sweet Paratha ahead of time?

    Yes, you can prepare the dough and filling for Sweet Paratha in advance and store them separately in the refrigerator. When ready to cook, simply assemble the parathas and cook them fresh for the best taste and texture.

    Is Sweet Paratha suitable for vegetarians?

    Yes, Sweet Paratha is vegetarian-friendly as it does not contain any meat, poultry, or fish. However, be mindful of the ingredients used in the filling, especially if using commercial products like chocolate spread that may contain animal-derived ingredients.

    Can I make Sweet Paratha without sugar?

    Yes, you can adjust the sweetness of Sweet Paratha according to your taste preferences or dietary restrictions. Substitute sugar with natural sweeteners like honey, maple syrup, or date syrup, or omit the sweet filling altogether for a less sweet version of the dish.

    Sweet Paratha is a delectable and versatile dessert that offers a perfect balance of sweetness and indulgence. Whether enjoyed on its own or paired with your favorite accompaniments, Sweet Paratha is sure to delight your taste buds and satisfy your cravings for something sweet. 

    With its simple preparation, customizable fillings, and irresistible flavor, Sweet Paratha is a must-try dish for anyone looking to explore the rich and diverse world of Indian cuisine.

  • Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

    Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

    A plate of Methi Bajra Paratha, golden and crispy, garnished with fresh fenugreek leaves

    Methi Bajra Paratha

    Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.
    This recipe will serve 2, and make 4 Parathas.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • ½ cup millet flour bajra atta
    • ½ cup besan
    • ½ tsp cumin seeds jeera
    • ½ tsp salt
    • 1 tsp chili flakes
    • ¼ tsp turmeric haldi
    • ⅛ tsp asafetida hing
    • 1 Tbsp sesame seeds til
    • 1 Tbsp oil
    • ¼ cup fenugreek leaves option is using dry leaves
    • ½ cup hot water use as needed

    Also Need

    • 4 tsp oil to cook the parathas

    Instructions
     

    • Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
    • Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
    • Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites.
    • 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.
    • Roll the paratha in about 6” circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag.
    • Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
    • After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Repeat same process for the remaining.

    Notes

    Serving suggestions:
    Tried this recipe?Let us know how it was!
  • Sorghum Dosa (Jowar)

    Sorghum Dosa (Jowar)

    A plate of crispy Sorghum Dosa served with spiced potato filling

    Sorghum Jowar Dosa

    Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney.This recipe will serve 3.
    4 from 1 vote
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    Ingredients
      

    • ½ cup sorghum Jowar flour
    • ¼ cup rice flour Chawal ka atta
    • ½ tsp cumin seed jeera
    • ⅛ tsp asafetida hing
    • ¼ tsp salt
    • ⅛ tsp crushed black pepper
    • 1 Tbsp finely chopped cilantro hara dhania
    • 1 ½ cup water
    • 3 Tbsp of oil for cooking dosa

    Instructions
     

    • Mix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper.
    • Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes.
    • Before making dosa add cilantro. Mix it well.
    • Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round.
    • Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look.
    • Drizzle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve.
    • Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan.

    Notes

    Serving Suggestions
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro Chutney. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
    Tried this recipe?Let us know how it was!

    How to make Instant Sorghum Dosa by 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. This preparation is using sorghum dosa and is a bread based 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.

    1. Mixing Dry Ingredients: Crafting the Base for Jowar Dosa

    Embark on the journey of creating an Instant Jowar Dosa by combining all the dry ingredients – sorghum flour (Jowar), rice flour, cumin seeds, asafetida, salt, and black pepper. This harmonious blend sets the foundation for a gluten-free and vegan dosa that promises a delightful culinary experience. Ensure the dry ingredients are well-integrated, setting the stage for the dosa batter.

    2. Creating the Dosa Batter: Achieving the Perfect Consistency

    Gradually add water to the dry mix, creating a thin batter with a pouring consistency akin to buttermilk. The key is to avoid any lumps, ensuring a smooth texture. Let the batter stand for approximately 30 minutes, allowing it to settle and develop optimal flavours. This patient step contributes to the success of your Jowar Dosa, enhancing its taste and texture.

    3. Adding Cilantro: Elevating the Flavor Profile of Jowar Dosa

    Before transforming the batter into dosas, introduce a burst of freshness by adding cilantro. This step not only enhances the flavor profile but also adds a visual appeal to your Jowar Dosa. Gently mix the cilantro into the batter, ensuring an even distribution of this aromatic herb.

    4. Pouring and Cooking Dosa: The Art of Creating Jowar Dosa

    Heat the skillet on medium-high, a crucial step before creating your Jowar Dosa. To test the skillet’s readiness, sprinkle a few drops of water – a sizzle should confirm its optimal temperature. Wipe the skillet with a few drops of oil, creating the perfect non-stick surface. With a ladle, pour the batter in a circular motion, starting from the centre, allowing the dosa to take shape naturally. Resist the urge to spread the batter, as Jowar Dosa is intended to have holes, resembling a swiss cheese or possessing a lacy appearance.

    5. Drizzling Oil and Flipping Dosa: Achieving the Perfect Golden Brown

    Enhance the crispiness and flavour by drizzling a teaspoon of oil around the dosa. Cook the Jowar Dosa over medium heat for about 2 minutes until it attains a golden brown hue. Using a spatula, gently flip the dosa, revealing a light colour on one side and the golden brown perfection on the other. This intricate dance of heat and ingredients results in a thin, crispy, and visually appealing Sorghum Dosa.

    6. Serving Your Gluten-Free Creation: Enjoying the Instant Jowar Dosa

    Your Instant Jowar Dosa, with its distinctive swiss cheese-like appearance, is now ready to grace your table. Savour the gluten-free and vegan goodness of this delectable creation. While reminiscent of Rava dosa in appearance, the uniqueness of Sorghum Dosa shines through. Thin, crispy, and utterly satisfying, this dosa promises a delightful culinary experience that caters to a diverse range of dietary preferences.

  • Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam served with green chutney on a white plate

    Rava Uttapam (Instant Sooji Uttapam)

    I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
    Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
    I have many related recipes on my website like Masala Idli, Idli Manchurian.
    This recipe will serve 4.
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 10 minutes
    Course Breakfast, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup sooji coarse, semolina
    • ½ cup yogurt curd, dahai
    • ½ cup cabbage finely chopped
    • 1 cup bell pepper finely chopped (capsicum, shimala mirch)
    • 1 cup tomatoes finely chopped, remove the seeds
    • 1 Tbsp cilantro finely chopped
    • 1 Tbsp green chili finely chopped
    • 2 tsp ginger shredded, adrak
    • 1 tsp salt
    • 1 tsp ENO fruit salt

    For Seasoning

    • 1 Tbsp oil
    • ¼ tsp cumin seeds jeera
    • ¼ tsp mustard seeds rai

    Also need

    • 2 Tbsp oil to cooking

    Instructions
     

    • In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
    • In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
    • Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
    • Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
    • Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
    • Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.

    Notes

    Serving suggestions
    • You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment.
    Additional Notes
    • Adding tomatoes and bell pepper gives a traditional look to Uttapam.
    • I add green chilies and cilantro in the batter to keep the colors better.
    • You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).
    • Do not cook on high heat, uttapam will not cook through.
    • If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.
    Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe
    Tried this recipe?Let us know how it was!

    Introduction to Rava Uttapam Recipe

    Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

    Ingredients Preparation for Rava Uttapam

    Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

    Tips for Ingredients Preparation:

    • Ensure the semolina is fresh for the best texture.
    • Use thick yogurt for better consistency.
    • Chop vegetables finely for even distribution.

    Making the Batter for Rava Uttapam

    To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

    Tips for Making the Batter:

    • Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
    • Adjust water quantity as needed to achieve the desired consistency.

    Variations for Rava Uttapam Batter:

    • For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
    • Experiment with spices like cumin seeds or mustard seeds for added flavor.

    Cooking Rava Uttapam on the Griddle

    Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

    Tips for Cooking Rava Uttapam:

    • Cook on low to medium heat to ensure even cooking without burning.
    • Cover the uttapam with a lid to cook the top layer thoroughly.
    • Drizzle oil around the edges to make them crispier.

    Variations in Toppings for Rava Uttapam:

    • You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
    • For a spicy kick, sprinkle some red chili flakes or chaat masala on top.

    Serving and Presentation of Rava Uttapam

    Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

    Benefits of Rava Uttapam:

    • Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
    • It’s light on the stomach and easy to digest, making it suitable for all age groups.
    • The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.

    FAQs (Frequently Asked Questions) about Rava Uttapam:

            Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

          • Avocado Paratha

            Avocado Paratha

            Avocado Paratha served with potato curry, yogurt sauce, and avocado slice on a white plate

            Avocado Paratha

            Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better.
            Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal.
            This recipe will serve 3.
            4.67 from 6 votes
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            Prep Time 10 minutes
            Cook Time 15 minutes
            Total Time 25 minutes
            Course Breakfast
            Cuisine Indian
            Servings 3 people

            Ingredients
              

            • 1 large ripe avocado
            • 1 ¼ cup whole wheat flour use as needed
            • ½ tsp salt
            • ½ tsp cumin seeds jeera
            • ⅛ tsp asafoetida hing
            • 1 Tbsp green chili finely chopped
            • 1 Tbsp cilantro finely chopped
            • 1 tsp ginger finely shredded
            • ½ tsp lemon juice

            Also, need

            • ¼ cup whole wheat flour for rolling the paratha
            • 3 Tbsp oil for cooking the parathas

            Instructions
             

            • Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
            • Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
            • Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
            • Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
            • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
            • Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
            • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
            • Parathas are best served hot and crispy.

            Notes

            Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita.
            Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe
            Tried this recipe?Let us know how it was!
          • Sattu Paratha, Bihari Recipe, Spicy Paratha

            Sattu Paratha, Bihari Recipe, Spicy Paratha

            Close-up view of Sattu Paratha served with a bowl of yogurt garnished with green chilies.

            Sattu Paratha

            Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option.
            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 15 minutes
            Course Breakfast, Main Course
            Cuisine Indian
            Servings 3 people

            Ingredients
              

            For Dough

            • 1 cup whole wheat flour roti ka atta
            • 1 tbsp oil
            • ½ tsp salt
            • ⅓ cup water to make dough use as needed

            Filling

            • 1 ½ cup sattu, dailya, roasted chana flour
            • 2 tbsp oil
            • 1 ¼ tsp salt
            • ½ tsp cumin seeds jeera
            • 1/8 tsp asafetida hing
            • 1/8 tsp nigella seeds kalonji
            • ½ tsp mango powder amchoor
            • ¼ tsp red chili powder
            • 1 tbsp green chili finely chopped
            • ⅓ cup water to make crumbly dough use as needed

            Also Need

            • 2 tbsp whole wheat flour to roll the paratha
            • 2 tbsp oil to cook the paratha

            Instructions
             

            Making Dough

            • Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.

            Filling

            • Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.

            Making Paratha

            • Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
            • Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
            • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
            • Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
            • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
            • After a few seconds, drizzle 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 a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy.

            Notes

            Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
            Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination.
            What is Sattu
            The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.
            Tried this recipe?Let us know how it was!

            Sattu Paratha: A Nutritious and Flavorful Stuffed Flatbread

            Sattu Paratha is a traditional Indian flatbread stuffed with a filling made from sattu, which is roasted gram flour. This nutritious and flavorful dish is popular in the states of Bihar, Jharkhand, and Uttar Pradesh, where it is enjoyed as a wholesome breakfast, lunch, or dinner option. 

            Sattu, the main ingredient in Sattu Paratha, is known for its high protein and fiber content, making it a healthy and satisfying choice.

            Benefits of Sattu Paratha:

            • High in Protein: Sattu, the roasted gram flour filling used in Sattu Paratha, is rich in protein, making it an excellent source of plant-based protein for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as for supporting overall bodily functions.
            • Rich in Fibre: Sattu is also high in dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. Fiber-rich foods like Sattu Paratha can help prevent constipation, reduce the risk of chronic diseases, and support weight management.
            • Vitamins and Minerals: Sattu contains essential vitamins and minerals such as iron, calcium, magnesium, and B vitamins, which are important for maintaining overall health and well-being. 

            Variations of Sattu Paratha:

            • Spicy Sattu Paratha: Add chopped green chilies, ginger, and spices such as cumin powder, coriander powder, and garam masala to the Sattu filling to create a spicy version of Sattu Paratha. Spicy Sattu Paratha is flavorful and aromatic, with a kick of heat that’s perfect for spice lovers.
            • Vegetable Sattu Paratha: Mix grated vegetables such as tomatoes, carrots, and spinach into the Sattu filling to create a nutritious and colorful Vegetable Sattu Paratha. The addition of vegetables adds texture, flavor, and extra nutrients to the paratha, making it a wholesome meal option.
            • Paneer Sattu Paratha: Combine crumbled paneer (Indian cottage cheese) with Sattu to create a rich and creamy Paneer Sattu Paratha. Paneer adds a soft and creamy texture to the filling, while Sattu provides protein and fiber, making it a filling and satisfying option for vegetarians.
            • Sweet Sattu Paratha: For a sweet twist on Sattu Paratha, mix Sattu with jaggery (unrefined cane sugar), chopped nuts, and spices such as cardamom and nutmeg to create a sweet filling. Sweet Sattu Paratha is a delicious dessert or snack option that’s sure to satisfy your sweet tooth.

            Tips for Making Perfect Sattu Paratha:

            • Use Fresh Sattu: Use freshly roasted and ground Sattu for the best flavor and texture in Sattu Paratha. You can either roast the gram flour at home or purchase ready-made Sattu from the store. Fresh Sattu has a nutty aroma and a rich flavor that enhances the taste of the paratha.
            • Roll the Parathas Thin: Roll out the dough for Sattu Paratha into thin discs to ensure even cooking and a flaky texture. Use a rolling pin and a dusting of flour to roll the dough evenly without sticking. Aim for a thickness similar to that of a tortilla or chapati.
            • Cook on Medium Heat: Cook the Sattu Parathas on a hot griddle or tawa over medium heat to ensure they cook through evenly without burning. Brush the parathas with ghee or oil on both sides while cooking to enhance the flavor and achieve a golden-brown color.

            FAQs about Sattu Paratha:

            • Can I make Sattu Paratha gluten-free?

            • Yes, you can make gluten-free Sattu Paratha by using gluten-free flours such as chickpea flour (besan) or sorghum flour (jowar) for the dough. Ensure that the Sattu filling and any additional ingredients are also gluten-free.

            • Is Sattu Paratha suitable for weight loss?

            • Yes, Sattu Paratha can be a suitable option for weight loss when included as part of a balanced diet. Sattu is low in calories and high in protein and fiber, which can help keep you feeling full and satisfied for longer, reducing the likelihood of overeating.

            • Can I freeze Sattu Paratha dough?

            • Yes, you can freeze Sattu Paratha dough for future use. Divide the dough into portions, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and cooking.

            • What can I serve with Sattu Paratha?

            • Sattu Paratha pairs well with a variety of accompaniments such as yogurt, pickle, chutney, or raita (yogurt dip). You can also serve Sattu Paratha with dal (lentil curry), vegetable curry, or salad for a complete and satisfying meal.

            In conclusion, Sattu Paratha is a nutritious and flavorful Indian flatbread that’s perfect for any meal of the day. Whether enjoyed for breakfast, lunch, or dinner, Sattu Paratha offers a delicious combination of protein, fibre, and essential nutrients that’s sure to keep you feeling satisfied and energized. With its versatile filling options, simple preparation, and wholesome ingredients, Sattu Paratha is a must-try dish for anyone looking to explore the diverse flavors of Indian cuisine.

          • Make Perfect Chapati, Roti

            Make Perfect Chapati, Roti

            For over 12 years, I’ve been making cooking videos, and I think it’s finally time to address some of the most frequently asked questions about a staple in almost every Indian meal: Chapati (also known as Roti or Phulka). I often get questions like why Chapatis turn out dry or hard, why they’re challenging to roll, or why the dough sticks to the rolling pin or surface.

            So, here are some essential tips for making perfect Chapati. This dough also works great for whole wheat Chapati and Parathas.

            When it comes to Chapati, the dough is key. Generally, you’ll need about 1 cup of whole wheat flour and around 1/2 cup of water (adding water as needed). The goal is a soft dough that doesn’t stick to your fingers, which makes it easier to roll and results in soft Chapatis. Knead the dough well for around 2 minutes, let it rest for 10 minutes, and then give it one final knead before rolling. A good test: press the dough with your fingertip; if the indentation bounces back slightly, your dough is perfect. If it doesn’t, the dough may be too firm, which can lead to dry Chapatis.

            The skillet temperature is another important factor often overlooked. Here’s an easy test: sprinkle a few drops of water on the skillet—if it sizzles, you’re ready to cook. A heavier skillet is ideal for even cooking and can help your Chapati puff up like a balloon.

            You can also refrigerate the dough for 2-3 days. To store it properly, lightly oil the dough and the container. Use a spacious bowl with a tight-fitting cover for best results.

            These tips will help you master the art of making soft, fluffy Chapatis. With a little practice, they’ll become second nature!

          • Palak (Spinach) Puri

            Palak (Spinach) Puri

            Palak (Spinach) Puri

            Palak (Spinach) Puri

            Palak (Spinach) Puri is a whole wheat fried bread made with many different flavors. Adding the spinach with a few spices makes the Puri very yummy and healthy. These puris can be served with any meal and add a nice green color to any menu. You can also serve them with afternoon tea or even pack them up for a lunch box meal.
            4 from 5 votes
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            Prep Time 10 minutes
            Cook Time 20 minutes
            resting time 15 minutes
            Total Time 30 minutes
            Course Main Course
            Cuisine Indian
            Servings 3 people

            Ingredients
             
             

            • 1 cup whole wheat flour
            • 1/4 cup besan gram flour
            • 2 cup spinach leaves remove all the stems
            • 1 green chili
            • 1/2 inch ginger
            • 1/2 tsp salt
            • 1/2 tsp cumin seeds
            • 1/8 tsp asafetida hing
            • 1 Tbsp oil

            Also need oil to fry

            Instructions
             

            • Blend the spinach, ginger and green chili with about 1/4 cup of water, use more if needed.
            • In a bowl mix with whole wheat flour all the ingredient except spinach besan, cumin seeds, asafetida, salt, and oil, mix it well.
            • Add the spinach paste to the flour mix and form into a firm and pliable dough add water as needed. Grease your palm and knead the dough. Cover the dough and let it sit for 10 minutes or more.
            • Divide the dough into 12 equal parts and roll them into smooth balls. Lightly oil the surface you want to roll the puries. Roll them into about six-inch circle.
            • Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up without changing the color.
            • Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puries should be light golden color both sides.
            • Take the puris out and place them on paper towels to absorb the excess oil. Repeat the process for remaining puries.

            Notes

            Try this menu for next get together with using Palak Puri, Cabbage Kofta, Aloo Gobhi, Boondi Ka Raita, Jeera Rice.
            Keyword Fried Bread, Hari Puri, Lunch Box
            Tried this recipe?Let us know how it was!

          • Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

            Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

            Aloo Palak Paratha

            Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)

            Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.
            5 from 2 votes
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            Prep Time 10 minutes
            Cook Time 20 minutes
            Boiling Potatoes 25 minutes
            Total Time 30 minutes
            Course Main Course
            Cuisine Indian
            Servings 4

            Ingredients
              

            For Dough

            • 1 cup whole wheat flour Chapati ka atta
            • 2 tsp oil canola oil or vegetable oil
            • 1/4 tsp salt
            • 1/3 cup water use as needed

            Filling

            • 1 cup mashed potatoes boiled peeled and roughly mashed
            • 1 cup spinach finely chopped
            • 1/2 tsp cumin seeds jeera
            • 1/2 tsp mango powder aamchoor
            • 1/4 tsp salt
            • 1/2 tsp chili flakes
            • 1/4 tsp garam masala

            Also Need

            • 1/4 cup whole wheat flour for rolling the paratha
            • 2 Tbsp oil for cooking the paratha

            Instructions
             

            Tips

            • Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
            • Before chopping the spinach remove all the stems wash and pat dry.
            • If filling is too moist mix 1-2 tablespoons besan.

            Making Dough

            • Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.

            Making Filling

            • Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.

            Making Paratha

              Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls.

              • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.

              Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.

              • Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
              • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
              • After few seconds, drizzle 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 a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
              • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
              • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
              Keyword Aloo Palak, Breakfast, Indian Bread, Paratha
              Tried this recipe?Let us know how it was!

               

            • Matar Ka Paratha (Stuffed Green Peas Paratha)

              Matar Ka Paratha (Stuffed Green Peas Paratha)

              Matar Ka Paratha

              Matar Ka Paratha (Stuffed Green Peas Paratha)

              Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat. This can be a one-dish meal served with a side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will be paratha.
              4.67 from 3 votes
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              Prep Time 15 minutes
              Cook Time 30 minutes
              Total Time 45 minutes
              Course Main Course
              Cuisine Indian
              Servings 4 people

              Ingredients
               
               

              For Dough

              • 1 cup whole wheat flour chapati flour
              • 1/4 tsp salt
              • 1 tsp oil
              • 1/2 cup water approx,

              Filling

              • 2 cup green peas I am using frozen peas
              • 2 tsp oil canola or vegetable oil
              • 1 Tbsp coriander powder dhania
              • 2 tsp fennel seed powder saunf
              • 1/4 tsp red chili powder
              • 1 Tbsp chopped green chili
              • 1/2 tsp mango powder amchoor
              • 1/2 tsp salt

              Also Need

              • 1/4 cup whole wheat flour approx. for rolling paratha
              • 2 Tbsp oil approx. for cooking paratha

              Instructions
               

              To Make Dough

              • Mix flour, salt, and oil, add water as needed to make a soft dough.
              • Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
              • Cover the dough and let the dough rest for at least ten minutes.

              To Make Filling

              • Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
              • Heat the oil in a frying pan, add green peas, and stir-fry until peas come together, keep mashing them with a spatula. Peas should be still a little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
              • Let the filling cool to room temperature.

              To Make Paratha

              • Divide the dough and filling into eight equal parts and form into balls.
              • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
              • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
              • Press the filled ball lightly on dry whole wheat flour from both sides.
              • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
              • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
              • After a few seconds, drizzle 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 a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
              • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

              Notes

              Notes
              Parathas can be kept at room temperature  for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
              Serving Suggestions
              Parathas can be served with Tomato Chutney, Plain Yogurt, pickle, or any gravy base dish.
              Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
               
              Tried this recipe?Let us know how it was!

            • Homemade Artisan Bread

              Homemade Artisan Bread

              Homemade Artisan Bread

              Homemade Artisan Bread

              There is nothing as tempting as the smell of fresh bread in the morning. With just a few ingredients and some advance preparation, anyone can make in a quick and easy way fresh, crusty artisan bread at home just like they do in the professional bakeries.
              4.50 from 4 votes
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              Servings 1 loaf

              Ingredients
               
               

              • 3 cup of all-purpose flour. Plain flour maida
              • 2 tsp salt
              • ½ tsp yeast
              • 1 ½ cup Warm water. The water should be warm to touch. approximately
              • Also need loaf pan I am using 4.5” x 8.5” loaf pan.

              Instructions
               

              • Mix your dry ingredients together. It’s easiest if you mix it with a wire whisk to make sure the yeast and salt are incorporated evenly. We will start by making a well in the middle and pouring our water. Just mix it evenly. We want to handle our dough very gently. Now you can pour water around the edges of the bowl and very gently mixing it with your hands. Do not knead the dough. Dough will be shaggy sticky.
              • Cover the bowl loosely with a plastic wrap and leave it to rise overnight. The dough will double in size, so make sure the bowl is big enough to accommodate the dough.
              • Prepare your oven. Place an empty baking pan on the very bottom of the oven. Preheat oven to 450 degrees. Fill a glass of water and keep it right by the oven.
              • This is a 4.5” x 8.5” loaf pan, but feel free to use any size that you have at home. Fill the pan 2/3 with dough to allow the bread room to rise. Let it rest for 10 minutes.
              • Now, working quickly, place the loaf pan in the oven and throw the water on the baking sheet. Quickly shut the door.
              • Let it bake until the loaf becomes brown. It may take about 30 to 35 minutes. When you take it out of the oven, let it cool for 20 minutes.
              • Using a butter knife or spatula, scrape the sides and slide your loaf out of the pan. Your fresh, crusty Artisan bread is now ready.
              Tried this recipe?Let us know how it was!

            • Masala Paratha (Besan Ka Masala Paratha)

              Masala Paratha (Besan Ka Masala Paratha)

              Masala Paratha

              Besan Ka Masala Paratha

              Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.
              4.72 from 7 votes
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              Prep Time 10 minutes
              Cook Time 15 minutes
              Total Time 25 minutes
              Course Breakfast
              Cuisine Indian
              Servings 3 people

              Ingredients
                

              • 1 cup whole wheat flour atta
              • 1 cup besan gram flour
              • 1 tsp salt
              • 1 tsp cumin seeds jeera
              • 1 tsp red chili flake
              • 1/8 tsp asafetida hing
              • 2 tsp ginger finely grated
              • 1/4 cup mint finely chopped
              • 3 Tbsp oil canola oil or vegetable oil
              • 1/2 cup lukewarm water

              We also need

              • 1/4 cup whole wheat flour for rolling the paratha
              • 3 Tbsp oil for cooking

              Instructions
               

              • Mix all the ingredients together in a bowl, except water: flour, gram flour, salt, cumin seeds, chili flakes, asafetida, ginger, mint, and oil.
              • Add water as needed to make firm dough. Grease your palm and knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Let the dough sit aside for about 15 minutes.
              • Knead the dough on a lightly greased surface. The dough should be very smooth and soft. Kneading the dough is important to make good parathas.
              • Divide the dough into six equal parts and form into balls. Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
              • Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
              • 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 about 7-8 inches in circle. If dough starts sticking, dust it with more flour.
              • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
              • After few seconds, spread 1/2 teaspoon oil onto the paratha. Turn the paratha over, and spread again 1/2 teaspoon of oil.  Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through. It will puff up.
              • After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

              Notes

              Serve the Masala Paratha any gravy based dish like Lauki Raita, Aloo Dum.
              Tried this recipe?Let us know how it was!