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Category: Breads Recipe

Indian Bread: Essential Staples for Every Meal

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

Popular Indian Breads

Roti

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

Naan

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

Paratha

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

Puri

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

Bhatura

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

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

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

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

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

FAQs for Indian Bread

  1. What are some popular types of Indian bread?

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

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

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

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

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

  1. Can Indian flatbreads be made gluten-free?

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

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

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

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

Conclusion

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

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

  • Besan Ki Roti

    Besan Ki Roti

    Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.

    Ingredients:

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

    Method

    1. Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.

    2. Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.

    3. Divide the dough in 6 equal parts. Make them in smooth balls.

    4. Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.

    5. Heat the skillet over medium high heat. Note: Heavy skillet works best.

    6. Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.

    7. Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.

    8. Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.

    9. Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)

    Bread
    Indian

  • Indo-Chinese Bread

    Recipe submitted by Sapna Mehta

    Indo-Chinese Bread

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

    Ingredients:

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

    Method

    1. In wheat flour add salt and red pepper and mix well.

    2. Slowly adding water to it, make the dough as same as chapati dough. Cover it and keep it aside for around 15 minutes.

    3. All vegetables should be very finely chopped. Mix together all vegetables, green chillies, black pepper, sauces and salt as per taste. Be careful while adding salt with stuffing, because all types of sauces contains already salt.

    4. Divide the dough in 10 equal parts. Roll 2 balls in circle shape as same as chapati with the help of rolling pin.

    5. On one chapati, spread 2 tbsp. of vegetable mix. Cover it with another rolled chapati. Press it from all sides and pack it well, so that the stuffing will not come out.

    6. Cook it from both sides on hot tawa, adding little oil/butter/ghee, till very small brown patches appeared on both sides.

    7. Serve hot.

    Additional:

    If you want to garnish it, spread some green coriander leaves and grated paneer/Indian cheese on it.

    Bread
    Indian

  • Paneer Paratha (Cheese Paratha)

    Paneer Paratha (Cheese Paratha)

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

    Dough

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

    Filling

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

    Also Need

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

    Dough

    1. In a bowl, mix whole-wheat, all-purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).

    2. Knead the dough on a lightly greased surface. The dough should be very smooth and soft.

    3. Set the dough aside and cover. Let the dough rest for at least ten minutes.

    Filling

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

    Making Paratha

    1. Divide the dough and the paneer mix into 6 equal parts.

    2. Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.

    3. Let them settle for 3 to 4 minutes before rolling them.

    4. Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle a few drops of water on the skillet, water should sizzle. Skillets should not be smoking.

    5. Before rolling the paratha roll the filled ball in dry whole-wheat flour.

    6. Lightly press the ball and keep it sealed side up. Roll the ball lightly handed in to 6–7-inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

    7. Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.

    8. Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.

    9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

    10. For best taste serve parathas hot as they get soft as they cool.

    11. Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Reheat a skillet or toaster oven.

    Bread
    Indian

  • Grilled Tofu Sandwich

    Grilled Tofu Sandwich

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

    Ingredients:

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

    Method

    1. Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.

    2. Mix Hari Cilantro Chutney and sugar, set aside.

    3. Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.

    4. Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.

    5. Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.

    Variation

    Yellow Squash, eggplant, or mushrooms also taste great in this sandwich.

    sandwich
    Indian

  • Puran Poli – Sweet Flatbread

    Puran Poli – Sweet Flatbread

    Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.

    Ingredients:

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

    Filling

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

    Also Needed

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

    Filling

    1. Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.

    2. Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.

    3. Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.

    4. Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.

    Dough

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

    Making Puran Poli

    1. Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.

    2. Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.

    3. 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.

    4. Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.

    5. Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.

    6. Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.

    7. After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.

    8. Repeat the same process for the remaining.

    9. Puran poli is ready to be served and it tastes best when eaten hot.

    Tips

    1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.

    2. Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the toaster oven.

    Variation

    Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.   

    Bread
    Indian

  • Methi Thepla

    Methi Thepla

    Methi Thepla is favorite snack bread from the state of Gujarati.  It is very flavorful and makes a good travel or picnic food.

    Ingredients:

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

    Method

    1. Mix all dry ingredients together in a bowl:  flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.

    2. Add oil and yogurt to the flour mix and mix well.  Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.

    3. Divide the dough into six to eight equal parts.  Using your oiled palm, roll each one into a smooth ball and press flat.

    4. Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.

    5. Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.

    6. Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.

    7. After  few seconds, spread ½ teaspoon oil onto the thepla using a spatula.  Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.

    8. Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides.  Remove from heat.

    9. Repeat with the remaining dough, untill they are all done.

    Serving Suggestions

    Methi Thapla can be served plain or serve with Plain Yogurt or try with Date and Raisin Chutney, this sweet and chutney can really enhance the flavor.

     

    Variation

    This recipe uses dry fenugreek leaves, as they are available year-round.  But fresh fenugreek leaves are ideal if you can find them.  Substitute ½ cup fresh chopped fenugreek leaves for the dry leaves.

    Bread
    Indian

  • Mattar Ke Kachori (Spicy Puff Pastry)

    Matar Kachori

    Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.

    For Dough

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

    Filling

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

    To Make Dough

    1. Add the flour, salt, and oil to a bowl and mix it well.

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

    To Make Filling

    1. Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.

    2. Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
    3. While stir frying the peas mash them with spatula.
    4. Let the filling cool to room temperature.

    To Make Kachoris

    1. Take the dough and lightly knead it. Divide the dough in twelve equal parts.

    2. Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.

    3. Let the filled balls sit for 3 to 4 minutes before pressing.
    4. Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.

    5. Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.

    6. Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.

    7. It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.

    8. If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Serving suggestions

    Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.

    Main Course
    Indian
    Appetizer, Breakfast, Lunch Box, Main Dish, Mattar Kachori, Party Food, Stuffed Puri

  • Paratha (whole Wheat Flat Bread)

  • Gobhi Paratha

    Gobhi, Gobi Paratha

    Gobhi, parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

    Dough

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

    Filling

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

    Making the Dough

    1. Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.

    2. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

    Making the Filling

    1. Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.

    2. Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.

    Making the Paratha

    1. Divide the dough and cauliflower mixture into 6 equal parts. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.

    2. Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
    3. 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.
    4. Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
    5. Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
    6. After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
    7. Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.

    Notes

    Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).

    Parathas can be kept unrefrigerated up to two days,

    wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven.

    Serving Suggestions

    Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar.

    Main Course
    Indian
    Breakfast, Cauliflower Paratha, Homemade, Video Recipe

  • Spinach Paratha

  • Moong Dal Dosa

    Moong Dal Dosa, Cheela

    Moong Dal Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, quick & easy to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.

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

    1. Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.

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

    Serving suggestion:  Serve dosa folded with Aloo Masala For Dosa or  Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber  or with yogurt.

    Main Course
    Indian

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

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

    Preparing Moong Dal:

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

    Blending Moong Dal Batter: 

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

    Seasoning the Batter: 

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

    Heating the Skillet: 

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

    Pouring and Spreading the Batter: 

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

    Cooking and Flipping the Dosa:

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

    Repeating the Dosa-Making Ritual: 

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

  • Roti, Chapati (Flat Indian Bread)

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

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

    1. Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.

      .

    2. Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.

    3. Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.

    4. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.

    5. Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    6. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    7. Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet

    Main Course
    Indian
    Chapati, Fulka, Healthy, Roti, Whole Wheat Bread

  • Puri, Indian Puffed Flat Bread

    Puri, Indian Puffed Flat Bread

    Puri is whole wheat fried bread, made on special occasions. Especially popular with children. It goes well with mutter paneer and other thick gravy recipes.

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

    1. Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.

    2. Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
    3. Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
    4. Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
    5. Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
    6. Serve puri hot or store in covered container after they cool to room temperature.

    Tips: 

    Do not roll the puris on a floured surface. If it seems that you need to flour the surface that is an indication that the dough is too moist. In this case, put a drop of oil on the surface and on the rolling pin.

    If the oil is not hot enough, the puris will not puff and will be greasy.

    Variations:

    Add your choice of spices or one or more dry herbs to the flour when making dough. Red pepper flakes, asafetida, dry mint leaves, dry fenugreek leaves, or any other dry herb can be used.

    Main Course
    Indian

  • Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda – Cheela – Gram Flour Cheela

    Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.

    • 1 cup besan (gram flour)
    • 1/4 cup rice flour (chawal ka atta)
    • 1 tsp salt
    • 3/4 cup water, use as needed
    • 1/2 tsp cumin seeds (jeera)
    • 1 tsp green chili finely chopped
    • 1 cup zucchini shredded
    • 1 tabs cilantro finely chopped (hara dhania)
    • 6 tbsp oil for cooking use as needed

    1. Shred the zucchini with the skin and keep aside.

    2. Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
    3. Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
    4. When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
    5. Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
    6. Repeat for the remaining pudas.

    Tips:

    Spread the batter quickly, or it will begin to dry and will be difficult to spread.

    Serving Suggestions:

    You can serve the puda with yogurt, hari chutney, spicy pickles.

    Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.

    Variations

    Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.

    If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.

    Cilantro can be replaced with ground coriander powder.

    Breakfast
    Indian
    Besan Cheela, Healthy Breakfast, Quick And Easy

    How to Make Besan Cheela: Crafting a Delightful Indian Pancake

    Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

    Step 1: Shredding Zucchini for Besan Cheela

    The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

    Step 2: Preparing Dry Ingredients for Besan Chilla

    The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

    Step 3: Heating the Skillet for Making Besan Cheela

    An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

    Step 4: Pouring and Spreading Batter for Besan Chilla

    With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

    Step 5: Cooking the Besan Cheela to Perfection

    As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

    Step 6: Repeating the Process for Besan Cheela

    The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

    In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.

  • Aloo Paratha

    Aloo Paratha

    Aloo Paratha, is a whole wheat flat bread stuffed with spicy potato mix. Parathas are made plain or variety of different fillings, but potato filling is most popular. This delicious Aloo Paratha is very popular in north India, for any time of the day. Specially in Punjab Aloo Paratha is staple for breakfast.

    Dough

    • 1 cup whole-wheat flour
    • 1/4 tsp salt
    • 1/2 cup water use as needed

    Filling

    • 2 medium potatoes
    • 1/4 tsp salt
    • 1/2 tsp cumin seeds (jeera)
    • 1 tbsp green chili finely chopped
    • 1/2 tsp garam masala
    • 1/2 tsp mango powder (amchoor)

    Also Need

    • 1/4 cup whole wheat flour to roll parathas
    • 3 tbsp oil to cook parathas

    Making Dough

    1. Mix flour, salt, and water together to make a soft dough (add water as needed).

    2. Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.

    Filling

    1. Boil 2 medium potatoes until tender. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.

    2. Once the potatoes are cool enough to handle, peel and mash them. Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.

    Making Paratha

    1. Divide the dough into six equal parts and form into balls. 

    2. Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
    3. 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 potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    4. 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.
    5. 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.
    6. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    7. After 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.
    8. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    9. 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

    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.

    Variations

    Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.

    Serving Suggestions

    Parathas can be served with Tomato Chutney, Plain Yogurt,  mattar Paneer, or Green Chilli pickle.

    Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

    Main Course
    Indian
    Aloo Spicy Bread, Breakfast, Stuffed Paratha

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