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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!

  • Veggie Cheese Toast

    Veggie Cheese Toast

    Veggie Cheese Toast is a simple but delicious comfort food, simply called "Cheese Toast" in my family. This is a quick and easy recipe and you can make them with your choice of bread and toppings. The variations are endless! This is a kid-friendly recipe. Cheese toast also makes a great lunch or snack.

    • 2 slices white bread
    • 4 Tbsp cream cheese
    • 2 Tbsp tomatoes (finely chopped)
    • 2 Tbsp yellow bell pepper (finely chopped)
    • 2 Tbsp green bell pepper (finely chopped)
    • 1/4 tsp dry basil
    • 1/4 cup shredded cheddar cheese
    1. Spread the cream cheese over bread and sprinkle few pieces of, tomatoes, bell pepper, sprinkle cheese to you taste, and sprinkle dry basil.
    2. Toast in toaster oven for about 4-5 minutes.

    Cheese toast makes a great breakfast treat, or any time snack.

    You may use your choice of toppings like mushrooms, olives, green chili, cilantro.

    Snack
    American

  • Whole Wheat Dosa (Atta Ka Cheela)

    Whole Wheat Dosa (Atta Ka Cheela)

    Whole Wheat Dosa is a super quick and easy recipe. It is another version of the South Indian dosa. This recipe is a special one as it was my mother’s favorite, although this was known as Atta Ka Cheela in my home. Whole wheat dosa is tasty with the perfect amount of crispy deliciousness! You can serve this as my mother did, as Roti. She liked to pair it with her favorite side dishes of mint chutney, and Lauki Chana Dal. 

    This recipe will make 8 dosa and will serve 4.

    • 1 cup whole wheat flour (atta)
    • 2 Tbsp sooji fine (semolina)
    • 1/2 tsp salt
    • 1 tsp sugar
    • 1 Tbsp oil (canola or vegetable oil)
    • 1/4 tsp black pepper
    • 1/2 tsp carom seeds (ajwain)
    • 1/2 tsp baking soda
    • 1-1/4 cups water
    • 4 Tbsp oil for cooking (canola or vegetable oil)

    1. Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency.

    2. Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel.

    3. Pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7” inches in diameter thin circle.

    4. When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown.

    5. Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa.

    • Whole wheat dosa is looking nice and crisp.
    • You can use whole wheat dosa as eggless crepe.
    Breakfast
    Indian

    Elevate Your Culinary Experience with Our Whole Wheat Dosa Recipe 

    Dosa is a popular South Indian delicacy that 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, Sorghand um Dosa. This preparation uses whole wheat 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.

    Creating the Whole Wheat Dosa Batter:

    In the first step of the whole wheat dosa recipe, begin by meticulously blending all the dry components – whole wheat, sooji, salt, black pepper, carom seeds, and baking soda. Achieve a seamless amalgamation to ensure a well-balanced flavor profile. Gradually incorporate water into the mixture, stirring continuously until a smooth batter with a pourable consistency is attained.

    Setting the Skillet for Whole Wheat Dosa:

    The second step of the recipe for wheat dosa for making optimum whole wheat dosa requires initiating the cooking process with a non-stick skillet placed over medium heat. To gauge its readiness, conduct a water test – if droplets sizzle upon contact, the skillet is primed. To prevent sticking during cooking, maintain a skillet surface free of residue by wiping it with a moist towel.

    Pouring and Spreading the Whole Wheat Dosa Batter:

    The next step in the recipe for wheat dosa is the artistic phase of crafting a perfect whole wheat dosa by taking 1/4 cup of the batter and pouring it gracefully into the skillet’s center. Utilize the back of a spoon to delicately spread the batter, commencing from the center and spiraling outward. Strive for a delicate, 7-inch diameter circle to ensure the desired thinness and crispiness in the final whole wheat dosa.

    Cooking and Flipping the Whole Wheat Dosa:

    As the whole wheat dosa batter begins to set, introduce about 2 teaspoons of oil, spreading it evenly over the surface. Allow the dosa to cook until it transforms into a luscious golden brown. Employ a flat spatula to skillfully flip the dosa, ensuring an additional minute of cooking on the other side until a uniform golden brown hue is achieved. Repeat this process with each dosa, while adhering to the essential skillet-wiping ritual for consistent dosa spreading.

    Finalizing the Whole Wheat Dosa Delight:

    Celebrate the fruition of your culinary endeavors with the satisfying crunch of a well-prepared whole wheat dosa. Replicate the cooking process with the remaining batter, guaranteeing each dosa mirrors the deliciousness of the initial ones. Keep in mind the importance of diligently wiping the skillet after each use to facilitate uniform spreading.

    Observations on Whole Wheat Dosa:

    Appreciate the aesthetic appeal and delectable crispiness that the whole wheat dosa brings to the table, making it an ideal choice for a wholesome and delightful meal. Explore the versatility of this whole wheat dosa by incorporating it seamlessly into your culinary repertoire as an eggless crepe alternative, enhancing your dining experiences with its wholesome goodness.

  • Mooli Ka Paratha (Punjabi Mooli Flat Bread)

    Mooli Ka Paratha (Punjabi Mooli Flat Bread)

    Mooli is a white radish or daikon. This is an exotic flat bread filled with mooli. Mooli ka paratha is a popular north Indian breakfast treat with cup of hot chai.

    Dough

    • 1 cup whole wheat flour, atta
    • ½ teaspoon salt
    • 1 tablespoon oil
    • ½ cup water

    For Filling

    • 2 cups white radish/mooli shredded
    • ½ tablespoon salt
    • ½ teaspoon carom seeds / ajwain
    • 2 teaspoons green chili finely chopped
    • 2 tablespoons cilantro / hara dhania finely chopped
    • Also need about ¼ cup whole wheat flour for rolling and 5 teaspoon oil for cooking paratha

    Making the Dough

    1. Mix flour, salt, and oil in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough.

    2. Set the dough aside for at least ten minutes.

    Making the Filling

    1. Shred the mooli / white radish, add the salt to shredded mooli mix it well let it sit for about 2-3 minutes. Squeeze the water as much possible from mooli. Add all filling ingredients together, carom seeds, chili and cilantro mix it well. Do this processes just before you are ready to make parathas.

    Making of paratha

    1. Divide the dough into four equal parts.

    2. Take one part of the dough and with your fingers flatten the edges to form a three-inch circle, leaving the center a little thicker than the edges.

    3. Mold the dough into a cup and place the filling in the center, filling should be little less then dough. Pull the edges of the dough to wrap the filling.

    4. 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.

    5. Press the filled ball lightly on dry whole wheat flour from both sides.

    6. 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.

    7. Place the paratha on the skillet. When the paratha start to change color flip it over. You will notice some golden-brown spots.

    8. After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the paratha on the sides with a spatula, to help paratha cook through evenly.

    9. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

    10. 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.

    11. 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 four to five days or frozen for up to a month.  Re-heat using a skillet or oven.

    Bread
    Indian

  • Eggless Omelet (Vegan)

    Eggless Omelet (Vegan)

    This Eggless Omelet is similar to a variation of besan chila. I combine lots of vegetables including bell pepper, spinach, and tomatoes and then add in some light spices. Now you have a healthy and delicious choice for breakfast or light lunch. It is also vegan and gluten free!

    • 3/4 cup besan (gram flour) available in Indian grocery stores
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon black pepper
    • 1 green chili finely chopped, optional
    • 1/2 cup tomato seeded and finely chopped
    • 1/2 cup finely chopped spinach
    • 1/2 cup finely chopped bell pepper
    • 1/2 cup water to make batter
    • 2 tablespoons oil

    Use vegetables quantity as a guide line, it can be little more or less, also change the vegetables to your choice.

    1. Mix all the dry ingredients together: besan, cumin seeds, black pepper and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, tomato, spinach, and bell pepper. Mix well.

    2. Heat the skillet on medium heat (Use a non-stick skillet) skillet should be moderately hot. Test by sprinkling a few drops of water on it. Water should sizzle right away.

    3. Pour approx. 1/2cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7” in diameter.

    4. When the batter starts to dry, gently spread about two teaspoons of oil over it. Wait about 30 seconds; flip the omelet using a flat spatula.

    5. Press the omelet lightly all around with the spatula to make the omelet cook evenly. Turn the omelet three or four times, until cook well and golden brown on both sides.

    6. Repeat for the remaining omelet.

    Serve this with mint chutney

    Bread
    Indian

  • Cream Cheese Sandwiches

    • Cream Cheese Cucumber Sandwiches

      Cream Cheese Cucumber Sandwiches are simple and delicious. I added some crunchy cucumber, bell pepper and some mild spices. These sandwiches are light and refreshing – the perfect afternoon snack. Try these sandwiches for your kids’ lunch box. This super simple sandwich is a hit with almost everyone.

      • 4 slices of bread I like to use firm bread
      • 1/3 cup cream cheese
      • 4 inch English cucumber or seedless cucumber (kheera, kakdi)
      • 1/4 bell pepper this will make about 1/4 cup finely chopped bell pepper (capsicum, Shimla mirch, pahadi mirch)
      • 2 tbsp finely chopped cilantro (hara dhania)
      • 1/8 tsp salt
      • 1/8 tsp black pepper
      • 1 tsp ginger finely shredded
      • 1 green chili finely chopped

      1. Peel the cucumber leaving the stripes unpeeled. Shred the cucumber, after shredding squeeze the water, we need about 1/4 cup shredded cucumber after squeezing the water. Set aside.

      2. Cut the bell pepper in very small pieces and squeeze the water and pet dry, need about 1/4 cup chopped bell pepper.
      3. In a bowl mix all the ingredients, mix will have a texture of thick spread.
      4. Spread the mix on two slices of sandwich bread, then close sandwiches with other slices of bread.
      5. Remove the crest from the bread all sides and slice them in two parts. For clean cut keep the sandwiches aside and slice them after about half an hour.
      6. Serve these sandwiches as a snack, or they are grate for lunch box, or picnic.

      Notes

      These sandwiches stay good for a day at room temperature or you can refrigerate for 2-3 days.

      You may use this spread for crackers.

      You will also like to watch Finger Sandwiches

      Main Course
      Indian

  • Surprise Door Sandwich

    Recipe submitted by Kanwaljeet Chhabra

    Surprise Door Sandwich

    As we know kids love colors & different shapes very much so I want to encourage kids to eat healthy with natural colors with my recipe. When the kids open the door, they will be surprised to find their favorite color tikki in their favorite shapes. I have also used a very healthy spread in kid’s favorite colors. This is a very kid friendly dish which excites them to eat even boring ingredients such as beet root and spinach.

    Red Spread

    • 2 small cube crumbled paneer
    • about 2 tbsp grated beetroot
    • cumin powder pinch
    • black salt as per taste.
    • Mix all these ingredients together.

    Green Spread

    • 2 small cube crumbled paneer
    • 2 tbsp basic coriander chutney
    • cumin powder pinch.
    • Mix all these ingredients together.

    Beetroot Tikki (heart Shape)

    • 2 boiled potato
    • 1 big beetroot grated then squeeze out juice from it
    • 1 green chilli chopped
    • coriander leaves
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Spinach Tikki (Flower Shape)

    • 2 boiled potato
    • 100 grm chopped blanched spinach(boiled then drain in cold water)about
    • 1 green chili chopped
    • coriander leaves
    • boiled corn chopped about 7-8 kernels
    • 1 tsp cumin powder
    • 1 tsp black pepper powder
    • black salt as per taste
    • some grated ginger
    • wholewheat flour breadcrumbs

    Beetroot Tikki (heart Shape)

    1. Mash boiled potato first, then mix grated beetroot in it.

    2. Then add all dry spices & green chili, coriander leaves chopped , grated ginger & bread crumbs in it & mix well.

    3. Take some mix & make heart shape with cookie cutter.

    4. Shallow fry this heart shape tikki on nonstick tawa and the heart shape beetroot tikki is ready.

    Spinach Tikki (Flower Shape)

    1. Mash boiled potato first, then add chopped blanched spinach in it.

    2. Add all dry spices & green chili , coriander leaves chopped, grated ginger, corn kernels & wholewheat breadcrumbs in it. Mix it well.

    3. Now take some mix & make flower shape with cookie cutter.

    4. shallow fry this flower shape tikki on nonstick tawa and the spinach tikki is ready.

    Sandwich Presentation

    1. Take 6 pieces of bread. Put these breads for about 2 second on nonstick tawa.

    2. Take 2 piece bread & cut heart shape in center with cookie cutter. Keep aside these heart shaped bread pieces and the bread.

    3. Take another 2 piece bread & cut flower shape in center with cookie cutter. Keep aside these flower shaped bread pieces and the bread.

    4. Now take remaining 2 pieces of bread. Put red spread on 1 bread & apply it all over the bread .Now put 2 pieces of bread from which heart shapes were cut and put heart shape beetroot tikki in the heart hole

    5. On remaining 1 bread piece put green spread & apply it all over the bread. Now put 2 pieces of bread from which flower shapes were cut and put flower shape spinach tikki in the flower hole

    6. Our healthy surprise door sandwich is ready. For door put heart shaped bread on beetroot tikki & flower shaped bread on spinach tikki .

    We are done and the sandwich is ready.

    sandwiches
    Indian

  • Kuttu ki Puri (Buckwheat Flatbread)

     

    Kuttu ki Puri (Buckwheat Flatbread)

    Kuttu ki Puri is a gluten free Buckwheat flatbread. It is a quick & easy recipe to make. This is a Falihar, a food eaten on days of fast as grains are not eaten. Some upcoming Hindu festivals include Navaratri and Janmashtami where as a part of a fast kuttu puris are eaten or any other days when you want to try something different. The puris are made with buckwheat flour and potatoes, and mostly accompanied with potato curry or Arbi (taro root) Stir-Fry.

    Ingredients:

    • 1 cup buckwheat flour (kuttu)
    • 1/2 cup potato boiled and mashed
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon of red pepper
    • Approx. 1/3 cup water lukewarm use as needed

    Also need

    • 1/4 cup buckwheat flour need for rolling the puries
    • Oil to fry 

    Method

    1. Mix buckwheat flour, cumin seeds, pepper, and salt well, add potatoes, mix it well. Add warm water as need to make smooth and pliable dough. Set aside for five minutes.

    2. Divide the dough in 8 equal parts, oil your palms and roll them into smooth patties.

    3. Before rolling the puris, press the patties both sides on the dry flour, this will make them easy to roll.

    4. Roll them into six inch circle, while rolling if puri start sticking to rolling pin or rolling surface sprinkle more flour as needed.

    5. 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 slowly.

    6. 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. Puri should be light brownish gray from both sides.

    7. Take the puris out and place them on paper towels to absorb the excess oil.

    8. Serve puris hot or store in covered container after they cool to room temperature.

    Bread
    Indian

     

  • Kulcha (Punjabi Flatbread)

    Kulcha (Punjabi Flatbread)

    Kulcha is a soft textured flatbread; this is very popular in North Indian recipe. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chick peas). This delicious combination is known as "Chole kulcha".  This is also another popular street food.

    • 1 cup of all purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1 tablespoon oil
    • 2 tablespoon yogurt (curd or dahi)
    • Approx. 1/4 cup milk use as needed

    Also need

    • 1/4 cup of all purpose flour for rolling
    • 1/2 teaspoon nigella seeds (kalaunji)
    • 1 tablespoon cilantro chopped (hara dhania)
    • 1 tablespoon clarified butter, ghee

    1. In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing.

    2. Add oil and yogurt to the flour and mix it well, add milk as needed to make soft dough. Dough should be soft but not sticking to hand. Knead the dough to make smooth and pliable.

    3. Cover the dough and let it sit for about 2 hours.

    4. Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6” circle, if dough  start sticking to the rolling pin or rolling surface dust little more dry flour.

    5. Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil.

    6. Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.

    7. When the kulcha start to change color and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again.

    8. Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through.

    9. Kulcha is ready, butter the kulcha before serving.

    Serving Suggestions

    Traditionally kulchas are served with punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani.

    Bread
    Indian

  • Yogurt Sandwich

    Yogurt Sandwich

    Yogurt Sandwich is a light, healthy and refreshing sandwich, made with flavorful yogurt, cabbage and carrot. These are great for lunch box. 

    • 4 slices of firm bread

    For Filling

    • 1 cup plain yogurt
    • 1/4 cup shredded cabbage (pata gobhi or band gobhi)
    • 1/4 cup shredded carrots (gajar)
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 teaspoon finely chopped ginger
    • 2 tablespoons finely chopped cilantro (hara dhania)
    • 1/2 teaspoon minced green chili, optional

    Also need

    • 1/8 teaspoon mustard seeds (rai), for seasoning
    • About 2 tablespoons soft butter

    1. Put the yogurt in a strainer lined with muslin or cheese cloth. Gently squeeze excess water from the yogurt.  Make sure not to squeeze out the yogurt, and leave it at least 4 hours or more. Before removing the yogurt from muslin cloth squeeze one more time.

    2. The yogurt will become thick in consistency, this is known hung yogurt, and this should make about half cup.

    3. Add all the ingredients for filling with yogurt and mix it well.

    4. Spread the mix over two slices of bread and cover them with other slice.

    5. Heat the skillet over medium heat; grease the skillet with about half teaspoon of butter.

    6. Sprinkle the skillet with mustard seeds as seeds crack place the sandwich over, brush the butter on top of the slice. Grill the sandwich from both sides until they are golden brown. This should take about one minute each side.

    7. Sandwiches are ready; serve them with side of salad

    8. Yogurt sandwiches taste great even at room temperature, and great for lunch box. 

    sandwiches
    Indian

  • Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.

    for Dough

    • 1 cup all-purpose flour, (plain flour, Maida)
    • 1/4 teaspoon salt
    • 1 tablespoon oil
    • About 1/3 cup lukewarm water

    for Filling

    • 1/2 cup chana dal, available in Indian grocery stores
    • 1/2 teaspoon salt
    • 1 teaspoon fennel seed powder, (saunf)
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1/8 teaspoon asafetida (hing)

    Also, Need

    • 1/4 cup all-purpose flour, for rolling
    • 2 tablespoons oil for cooking paratha

    for Dough

    1. Mix the flour, salt and oil.

    2. Add the water slowly, mixing with your fingers as you pour.

    3. Dough should be soft, do not knead the dough.

    4. Cover the dough and let it sit for at least fifteen minutes.

    for Filling

    1. Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.

    2. consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.

    3. In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.

    Making Paratha

    1. Divide the dough and filling into eight equal parts and form into balls.

    2. Roll the dough ball lightly in dry flour and roll it 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 eight balls. Let the filled balls settle for three to four minutes.

    3. Meanwhile heat an iron or other 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.

    4. Press the filled ball lightly on dry flour from both sides.

    5. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.

    6. 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.

    7. After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.

    8. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

    9. Parathas are best served hot and crispy. They will be soft as they cool off.

    10. 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 for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.

    Bread
    Indian

  • Dabeli Spicy Potato Sandwich

    Dabeli Spicy Potato Sandwich

    Dabeli is a popular snack on the go, with street vendor in Mumbai. Pav (small burger buns) filled with spicy potatoes and topped with peanuts, chutney, fine sev and pomegranate. Enjoy this delicious sandwich;

    Spice Mix

    • 1 red chili dry
    • 1 teaspoon coriander (dhania) seeds
    • 2 cloves (laung / lavang)
    • 1/2 inch cinnamon (dalchini)
    • 1/2 teaspoon cumin (jeera) seeds
    • 4 black pepper

    Filling

    • 1 cup potato boiled and mashed (aloo)
    • 2 tablespoons oil
    • 1/2 teaspoon cumin (jeera) seeds
    • 1/2 teaspoon salt
    • Spice mix which we prepared that should be about 1 tablespoon
    • 1 tablespoon tamarind paste (imli)
    • 3 teaspoons sugar
    • 1/2 cup water

    Also Need

    • 4 buns
    • 2 tablespoons butter for cooking

    To Serve

    • 1/4 cup roasted and crushed peanuts
    • 1/4 cup fine sev available in Indian grocery stores
    • 1/4 cup pomegranate (anar) seeds, if not available red or green grapes cut into small pieces
    • 3 tablespoons cilantro chutney (dhania chutney)

    1. For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin seeds, cinnamon and black pepper, in a small pan on the medium heat for two minutes, spices will become very aromatic. Grind the spices to fine powder. This should make about one tablespoon.

    2. For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.

    3. Add about half cup of water mix it and bring to boil, cook on low heat for about two minutes. Mix should be consistency of thick paste. Set aside.

     How to Proceed

    1. Slice the buns into halves and toast the buns over skillet on medium heat using little butter both sides.

    2. Over one half of the bun put about ¼ cup of the filling, top it with chutney, pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich with the other half of the bun.

    sandwich
    Indian

    Dabeli Recipe: A Spicy Potato Sandwich 

    Dabeli is a beloved Indian street food that tantalizes taste buds with its spicy, sweet, and tangy flavors. Originating from the state of Gujarat, dabeli has gained popularity across the country for its unique taste and satisfying texture. This dabeli recipe offers a delightful culinary journey, combining aromatic spices, creamy potatoes, crunchy peanuts, and a medley of chutneys sandwiched between soft buns. Let’s delve into the art of making this irresistible dabeli.

    Step 1: Making the Dabeli Masala 

    To begin, let’s prepare the dabeli masala. In a dry skillet over medium heat, roast the coriander seeds, cumin seeds, cloves, cinnamon stick, dried red chilies, fennel seeds, and peppercorns until fragrant. Allow the spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. This aromatic dabeli masala forms the heart of the dabeli’s flavorful filling.

    Step 2: Preparing the Potato Filling 

    Next, let’s create the savory potato filling. Heat oil in a pan over medium heat and add mustard seeds. Once the mustard seeds splutter. Now, incorporate the mashed potatoes into the pan along with the prepared dabeli masala. Mix well to ensure the potatoes are evenly coated with the spices. Drizzle in the tamarind chutney for a hint of tanginess and season with salt to taste. Allow the filling to cook for a few minutes until the flavors meld together beautifully.

    Step 3: Assembling the Dabeli 

    Now comes the exciting part – assembling the dabeli sandwiches! Slice the burger buns in half and lightly toast them with a smear of butter on a hot griddle until golden brown. Spread a generous layer of the prepared potato filling onto the bottom half of each bun. Sprinkle roasted peanuts, pomegranate seeds, and chopped coriander leaves on top for added crunch and freshness. Drizzle a little more tamarind chutney over the filling for an extra burst of flavor. Finally, cover the sandwiches with the remaining bun halves and press gently to secure the layers.

    Step 4: Serving and Enjoying 

    Once assembled, dabeli sandwiches are ready to be served and savored! For the authentic street food experience, garnish each sandwich with a generous sprinkle of sev – crispy chickpea flour noodles that add a delightful crunch. Serve dabeli sandwiches hot with extra chutneys on the side for dipping, if desired. These irresistible treats are perfect for picnics, parties, or simply as a satisfying snack any time of day.

    Variations and Tips: 

    • For a twist on the classic recipe, try substituting the potato filling with paneer (Indian cottage cheese) or mixed vegetables for a vegetarian option.
    • Experiment with different types of chutneys, such as mint chutney or to customize the flavor profile according to your preference.
    • To make dabeli spicier, add chopped green chilies or a dash of chili powder to the potato filling.
    • For a richer taste, spread a layer of butter on the toasted buns before assembling the sandwiches.

    Benefits of Dabeli: 

    • Dabeli is a wholesome snack that provides energy and satisfies hunger cravings, making it ideal for a quick meal or on-the-go snack.
    • Potatoes, the main ingredient in dabeli, are a good source of carbohydrates, fiber, and essential nutrients like vitamin C and potassium.
    • The combination of spices in dabeli masala not only enhances the flavor of the dish but also offers various health benefits, including aiding digestion and boosting metabolism.

    FAQs (Frequently Asked Questions):

    Q: Can I make dabeli masala in advance?

    A: Yes, you can prepare dabeli masala in large batches and store it in an airtight container for future use. This allows for quick and convenient assembly whenever the craving strikes.

    Q: Can I adjust the spice level of dabeli according to my taste preferences?

    A: Absolutely! Feel free to adjust the amount of dabeli masala or add more/less chili powder to suit your preferred spice level. You can also control the heat by choosing mild or spicy chutneys.

    Other Recipes on Manjula’s Kitchen (H2)

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch, or dinner.

    for Aloo (Potatoes with Gravy)

    • 3 medium-sized potatoes peeled and cubed in bite size, about 2 cups of cubed potato
    • 1-1/2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 1 teaspoon ginger chopped
    • 1 green chili chopped
    • 2 teaspoon coriander powder (dhania)
    • 1 teaspoon of fennel seed crushed
    • 1/4 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon mango powder (amchur)
    • 1/4 teaspoon garam masala
    • About 2 tablespoons cilantro (hara dhania) finely chopped

    for Puri

    • 1 cup whole wheat flour
    • 1 tablespoon sooji/semolina
    • 1/8 teaspoon carom seeds (ajwain)
    • 1/2 teaspoon salt
    • Approx. ½ cup water

     Also need oil to fry

    For Aloo

    1. In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set it aside. 

    2. Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds

    3. Add potatoes mixed with spices, lower the heat to low medium, cover the pan, and let it cook for about three to four minutes stirring once in between.

    4. Add about 1-1/2 cups of water and change the heat to medium-high heat. As potatoes come to a boil cover the pan lower the heat to medium and let it cook for about eight minutes.

    5. Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to the gravy. Adjust the water in the gravy to your liking; gravy will thicken as it cools.

    6. Add mango powder, garam masala and cilantro. Mix it well, turn off the heat, and cover the pan.

    Bread
    Indian

  • Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Method

    1. Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.

    2. In a bowl mix all the spices. Add to the flour and mix well.

    3. Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.

    4. Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.

    5. Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.

    6. You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.

    7. Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.

    8. Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.

    9. Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.

    Bread
    Indian

  • Eggplant Wraps

    Recipe submitted by Gia

    Eggplant Wraps

    Eggplants wraps are delicious and simple to make appetizer recipe that can adapted further by using any type of cheese or tortilla. Enjoy. Its is nice vegetarian vegan snack option.

    Ingredients:

    • 1 eggplant
    • 1 jar (7oz.)roasted red peppers
    • 1 small package sliced mushrooms, any kind you like, (I prefer small white)
    • 1 package (8oz.) Shredded Vegan Mozzarella Cheese
    • 1 package Vegan Tortilla Wraps (preferably large size)
    • 1 Clove Fresh Garlic
    • Sea Salt (to taste)
    • Black Pepper (to taste)
    • Red Pepper Flakes
    • Dried Italian Seasoning, usually a combo of Basil, Oregano, Parsely
    • Balsamic Vinegrette Dressing

    Method

    1. Slice Eggplant into thin slices

    2. Slice garlic into small pieces

    3. Add Olive Oil to frying pan

    4. Add garlic to frying pan and start to brown

    5. Add slices of eggplant and slices of mushroom to frying pan

    6. Sprinkle with a little sea salt, black pepper, red pepper flakes, and Italian seasoning.

    7. Brown on each side, until golden brown

    8. As they are done, place on paper towel to absorb oil

    9. Lay out a tortilla on flat surface

    10. Sprinkle with cheese

    11. Add eggplant evenly on tortilla

    12. Scatter mushrooms on tortilla

    13. Add red peppers onto tortilla

    14. Sprinkle with some of the Italian seasoning

    15. You can either drizzle balsamic dressing on top of your tortilla before you roll it together, or you can serve the dressing on the side.

    16. Fold the right and left side of your tortilla, just a little, and then roll up from the bottom to the top.

    17. Then cut down the middle, and serve two halves next to each other.

    18. You can serve as is, or with a side salad of your choice.

    Note: You can substitute the cheese and tortilla wraps for any type of Mozzarella Cheese you like, and any kind of Tortilla wraps you like. Such as whole wheat wraps, etc.

    snacks
    Indian

  • Mediterranean Aubergine Sandwich

    Recipe submitted by Katherina

    Mediterranean Aubergine Sandwich

    This recipe is a delicious preparation for aubergine that is inspired by my husband’s Palestinian family. Simple ingredients turn out into surprisingly delicious taste.

    Zaatar is traditional arab seasoning made of herbs, including wild thyme and sumac, and sesame seeds that add nuttiness and crunch.

    Its a nice appetizer dish that goes well most vegetarian and can be in a vegan form without adding cheese.

    Ingredients:

    • 1 large aubergine
    • 1 medium onion
    • 3 tablespoons tomato puree
    • 3 tablespoons zaatar
    • 1 small clove of garlic
    • Olive oil
    • Salt to taste
    • Wholemeal pitta bread (NOT the longlife pitta bread from supermarket – its horrible, if you can’t get fresh pitta bread substitute for any flat bread of your choice, I am sure that naan bread would work well too)
    • Optional: Mozzarella cheese

    Method

    1. Slice the aubergine into 1cm slices

    2. Mix three to four tablespoons of olive oil with one pressed clove of garlic

    3. Brush the oil lightly over the aubergine. Sprinkle with a little salt and remember – don’t go heavy with the oil

    4. Put the aubergine slices on a tray under medium hot grill and grill both sides until the aubergine starts turning gold and is cooked through

    5. Meanwhile slice the onion into half circles and sautee in two tablespoons of oil until it starts turning golden color

    6. Add tomato puree, zaatar and salt to taste and heat through

    7. Now spread the tomato mix carefully over the grilled aubergine slices. You can leayer this and leave to marinate for some time – even overnight the taste will become only better, however it never lasts that long in my house, even my 19 month old toddler craves this

    8. Now layer on wholemeal pitta bread (or bread of your choice and you can enjoy as it is or add some mozzarella and put under the grill to melt

    sandwiches
    Indian

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