Category: Breakfast Recipes

Indian Breakfast Ideas: Delicious and Healthy Recipes

Breakfast is often considered the most important meal of the day, and Indian cuisine offers a plethora of options that are both delicious and nutritious. Whether you’re looking for Indian breakfast ideas, Indian style, or healthy breakfast ideas Indian, Manjula’s Kitchen has a variety of recipes to kickstart your day. Let’s explore some fantastic Indian breakfast recipes that are easy to prepare and perfect for a healthy lifestyle.

Classic Indian Breakfast Ideas

Aloo Paratha

Aloo Paratha is a popular Indian breakfast made with whole wheat flatbread stuffed with spiced mashed potatoes. This dish is a classic example of Indian breakfast ideas that are both hearty and satisfying. Serve it with yogurt and pickle for a complete meal. The combination of soft paratha and spicy potato filling makes it a favorite in indian flatbread recipe.

Poha

Poha is a light and flavorful dish made from flattened rice, seasoned with turmeric, mustard seeds, curry leaves, and green chilies. This dish is a staple in many Indian households and is a fantastic option when you want to explore breakfast ideas Indian style. Poha is often garnished with fresh coriander and a squeeze of lime for added freshness.

Healthy Breakfast Ideas Indian Style

Oats Idli

Oats Idli is a nutritious and light breakfast option. Made with oats and vegetables, this dish is perfect for those looking for healthy breakfast ideas. Oats are known for their health benefits, making this a great start to your day. These steamed cakes are soft, fluffy, and can be enjoyed with coconut chutney and sambar.

Moong Dal Cheela

Moong Dal Cheela, or lentil pancakes, is a high protein Indian food for breakfast that fits well within breakfast recipes. It’s quick to prepare and can be enjoyed with a side of yogurt or chutney. This dish is also suitable for those seeking healthy breakfast ideas Indian as it is low in fat and high in protein.

South Indian Breakfast Recipes

Upma

Upma is a savory semolina porridge cooked with vegetables and tempered with mustard seeds, curry leaves, and green chilies. This dish is a staple in South Indian households and a fantastic option when you want to explore Indian breakfast ideas. Upma is often enjoyed with a side of coconut chutney and is perfect for a quick and nutritious breakfast.

Dosa

Dosa is a thin, crispy crepe made from fermented rice and urad dal batter. It is a quintessential part of breakfast recipes Indian and can be served with sambar and a variety of chutneys. This dish is light, crispy, and perfect for a savory breakfast. As a healthy indian recipes, try making dosa with a mix of millets or brown rice.

North Indian Breakfast Recipes

Chole Bhature

Chole Bhature is a classic North Indian recipes for breakfast consisting of spicy chickpea curry served with deep-fried bread. This dish is a bit indulgent but is a beloved part of breakfast ideas Indian style. The combination of spicy chole and fluffy bhature is a favorite for many and is often enjoyed during special occasions.

Paneer Paratha

Paneer Paratha is a stuffed flatbread made with whole wheat flour and filled with spiced paneer (Indian cottage cheese). This dish is a perfect example of healthy breakfast ideas Indian as it provides a good amount of protein and calcium. Serve it with mint chutney or yogurt for a delicious meal.

Quick and Easy Indian Breakfast Ideas

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a quick and easy breakfast that fits well within breakfast recipes. It’s made with chickpea flour and a variety of vegetables, making it a nutritious option. This dish can be enjoyed with a side of green chutney and is perfect for busy mornings.

Elevating Your Indian Breakfast Menu

To elevate your Indian breakfast menu, consider incorporating dishes from various categories that complement these Indian breakfast recipes. Introducing Indian snacks like idli and vada can offer a delightful mix of flavors and textures.

For a sweet conclusion, explore Indian desserts such as kheer or fruit salad. Offering healthy options like oats idli and moong dal cheela can provide lighter meal choices.

Planning a large gathering? The popular party recipe category is packed with dishes that will impress your guests and make your celebration unforgettable. Adding South Indian recipes like dosa or upma can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Indian breakfast ideas?

A: Some popular Indian breakfast ideas include Aloo Paratha, Poha, Upma, Dosa, Chole Bhature, and Paneer Paratha. These dishes are flavorful, nutritious, and perfect for a satisfying meal.

Q: How can I make traditional Indian breakfast recipes healthy?

A: To make traditional breakfast recipes Indian style healthy, try recipes like Oats Idli, Moong Dal Cheela, and Besan Chilla. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.

Q: What are some healthy breakfast ideas Indian style for a busy morning?

A: Some healthy breakfast ideas Indian style for a busy morning include Besan Chilla, and Oats Upma. These dishes are quick to prepare and provide the necessary nutrients to start your day.

Q: Can I prepare Indian breakfast recipes in advance?

A: Yes, many Indian breakfast recipes can be prepared in advance and stored. Dishes like Upma and Poha can be prepped ahead of time, while batters for Dosa and Idli can be made and refrigerated.

Q: What are some vegetarian Indian breakfast recipes?

A: Some vegetarian breakfast recipes Indian style include Aloo Paratha, Upma, Poha, Dosa, Paneer Paratha, and Chole Bhature. These dishes are hearty, flavorful, and perfect for a satisfying breakfast.

Conclusion

Indian breakfast ideas are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for breakfast ideas Indian style or healthy breakfast ideas Indian, these recipes will bring variety and nutrition to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of breakfast recipes Indian style. Happy cooking and happy eating!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s an Indian breakfast recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

Baked Vegetable Idli
Baked Vegetable Idli

Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.

4.84 from 12 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Fermenting Time 30 minutes
Total Time 30 minutes

Course Side Dish
Cuisine Indian

Servings 6 people

Ingredients

1 cup coarse sooji semolina
1/2 cup yogurt dahi, curd
1/2 cup bell pepper finely chopped, capsicum, I am using green and yellow for color
1 green chili finely chopped
1 piece ginger finely grated
2 Tbsp cilantro chopped, hara dhania
1 cup water as needed
1 tsp ENO fruit salt
1 tsp salt
For Seasoning
1 Tbsp oil
1/4 tsp cumin seeds jeera
1/4 tsp mustard seeds rai

Instructions

Preheat the oven at 350 degrees (F).
Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside.
I am using mini cupcake tray, will make 24 idli, oil it and set aside.
Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven.
Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides.
Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom.

Notes
Notes:
First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you don’t cover Idlies, they will be dry and will lose the softness and texture.
you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container.
Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal.

Keyword Kid Friendly, Rava Idli, Snack, South Indian Cuisine

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Baked Vegetable Idli Recipe: A Healthy Twist to Classic South Indian Cuisine

Baked Vegetable Idli is a versatile dish that perfectly fits various occasions and preferences. It serves as an ideal choice for appetizers, breakfast recipes, and even as a lunch box suggestion. During festive seasons like Diwali and Navaratri, it can be a delightful addition to the menu. Its kid-friendly nature makes it a hit among children, while its ease of preparation qualifies it as a quick and easy snack option. Additionally, its nutritious blend of vegetables adds a healthy touch, making it suitable for party recipes as well.

Introduction to Baked Vegetable Idli Recipe

If you’re looking to add a nutritious twist to your traditional South Indian breakfast, look no further than this delightful baked vegetable idli recipe. Vegetable idli is a beloved dish in Indian cuisine, cherished for its soft texture and aromatic flavors. In this rendition, we’ll explore how to make vegetable idli even healthier by baking it instead of the traditional steaming method. Packed with the goodness of assorted vegetables and aromatic spices, these baked vegetable idlis are not only delicious but also a wholesome treat for the entire family.

Step-by-Step Guide on How to Make Vegetable Idli

Preparing the Batter for Baked Vegetable Idli

To start making baked vegetable idli, begin by soaking idli rice and split urad dal separately for about 4-6 hours. Once soaked, drain the water and grind them separately to a smooth consistency. Mix both the batters together in a large bowl and add some salt. Allow the batter to ferment overnight, ensuring it doubles in volume. Fermentation is crucial for the characteristic fluffy texture of idlis.

Incorporating Assorted Vegetables for Added Nutrition

While the batter ferments, prepare your choice of vegetables. Carrots, peas, bell peppers, and corn work wonderfully in this recipe. Finely chop or grate the vegetables and sauté them lightly with some mustard seeds, curry leaves, and green chilies for a burst of flavor. Once the vegetables are tender, mix them into the fermented idli batter.

Baking the Vegetable Idlis to Perfection

Preheat your oven to 350°F (175°C) and grease an idli tray with some oil. Pour the vegetable-laden batter into the idli molds, filling them about three-fourths of the way. Place the tray in the preheated oven and bake for 20-25 minutes or until the idlis are cooked through and have a golden hue on top. Once done, remove the tray from the oven and allow the idlis to cool slightly before unmolding them.

Serve and Enjoy the Baked Vegetable Idlis

Once cooled, gently remove the baked vegetable idlis from the molds and serve them warm with a side of coconut chutney or sambar for an authentic South Indian experience. These idlis make for a nutritious breakfast option or a wholesome snack any time of the day. Their vibrant colors and enticing aroma are sure to make them a hit with your family and friends.

Tips for Making Perfect Baked Vegetable Idlis
- Ensure the batter is well-fermented for soft and fluffy idlis.
- Don’t overmix the batter after adding vegetables to retain their crunchiness.
- Adjust the baking time according to your oven as the temperature may vary.
Variations of Baked Vegetable Idli Recipe
- Cheese-Stuffed Baked Vegetable Idlis: Add a surprise element by stuffing the idlis with cheese before baking for a gooey, indulgent twist.
- Spinach and Fenugreek Baked Idlis: Boost the nutritional value by adding finely chopped spinach and fenugreek leaves to the batter for an extra dose of vitamins and minerals.
- Masala Baked Idlis: Infuse the idlis with the flavors of garam masala, cumin, and coriander for a spicier variation.
Benefits of Including Baked Vegetable Idlis in Your Diet
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from assorted vegetables, baked vegetable idlis make for a wholesome and balanced meal.
- Low in Calories: Baking eliminates the need for excess oil, making these idlis a healthier alternative to their fried counterparts.
- Suitable for All Ages: From toddlers to seniors, everyone can enjoy these soft and easily digestible idlis as part of a well-rounded diet.
Frequently Asked Questions (FAQs) About Baked Vegetable Idlis

Q: Can I use any other vegetables apart from the ones mentioned in the recipe?

A: Absolutely! Feel free to experiment with your favorite vegetables or whatever you have on hand. Just ensure they are finely chopped or grated for even distribution.

Q: Can I make the batter in advance and store it for later use?

A: Yes, you can prepare the batter in advance and store it in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before baking the idlis.

Q: Can I freeze the baked vegetable idlis?

A: While it’s best to consume them fresh, you can freeze the baked idlis in an airtight container for up to a month. Reheat them in the microwave or oven before serving.

Explore More Recipes from Manjula’s Kitchen
- Appetizers: Try out the flavorful Spinach Cheese Balls for a delectable appetizer that’s sure to impress your guests.
- Beverages: Quench your thirst with the refreshing Mango Lassi, a classic Indian yogurt-based drink bursting with tropical flavors.
- Desserts: Indulge your sweet tooth with the decadent Gulab Jamun, soft and spongy milk dumplings soaked in a fragrant sugar syrup.
With this comprehensive guide, you’re all set to whip up a batch of wholesome baked vegetable idlis that are as nutritious as they are delicious. Whether enjoyed for breakfast, as a snack, or even as part of a meal, these idlis are sure to become a favorite in your culinary repertoire.

If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.
October 21, 2018
Paneer Sandwich
Paneer Sandwich

Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.

5 from 3 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Main Course
Cuisine Indian

Servings 2 people

Ingredients

4 slice white firm bread
1/2 cup paneer crumble I used 3 cups of milk
1/2 cup bell peppers finely chopped, I am using green and red just to give color
1/2 tsp salt
1/8 tsp black pepper
1/2 tsp ginger paste
1 tsp green chili finely chopped
2 Tbsp cilantro finely chopped, hara dhania
2 Tbsp soft butter

Instructions

Knead the paneer, add all the ingredients and mix it well.
Spread paneer mix over 2 slice of bread and cover with other slice of bread.
spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet.
Cook over medium heat from both sides until golden brown this should take about 1-1/2 minutes, each side.

Notes
Notes
Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious.
Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav

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How to make Paneer Sandwich – Manjula’s Kitchen

Paneer Sandwich is a quick & easy snacks to make. Paneer Sandwich is healthy and tastes delicious. It’s a perfect lunch box option, especially for the kids.

Conquer Your Cravings: Unveiling the Perfect Paneer Sandwich Recipe

Step into the vibrant world of Indian cuisine with a culinary gem – the paneer sandwich. More than just a simple snack, this versatile dish is a symphony of textures and flavors, perfect for satisfying hungry hearts and adventurous palates. Today, we delve into the paneer sandwich recipe, unlocking its secrets and guiding you towards crafting your own cheese paneer sandwich masterpiece.
1. The Foundation: Crafting the Paneer Filling (Paneer Sandwich Recipe)
The journey begins with the heart of the sandwich, the paneer. Crumble fresh paneer with gentle hands, preserving its delicate texture. Then, comes the magic – a medley of carefully chosen ingredients. Aromatic cumin, vibrant coriander, warm turmeric, and the depth of garam masala weave their magic, creating a flavor-packed paneer mixture. Don’t forget the zing of fresh ginger and cilantro, adding a burst of brightness that awakens the senses. As you knead, imagine these flavors uniting, forming the foundation of your unforgettable paneer sandwich experience.
1. Layering Perfection: Assembling the Cheese Paneer Sandwich
Now, onto the stage where artistry meets appetite. Select two slices of your favorite bread – fluffy white, rustic whole wheat, or even toasted sourdough. Generously spread your flavor-packed paneer mixture onto one slice, creating the heart of your cheese paneer sandwich. Choose your cheese wisely! A creamy mozzarella adds richness, while a sharp cheddar brings a delightful tang. Experiment with Gouda, Monterey Jack, or even paneer itself for a truly unique twist. Finally, bring the two slices together, gently pressing them to form a harmonious marriage of textures and flavors. This step encapsulates the essence of a well-balanced paneer cheese sandwich, setting the stage for a symphony of culinary delight.
1. The Art of Heat: Mastering the “How to Make Paneer Sandwich” Technique
The moment of truth arrives! To transform your creation into golden perfection, heat up a pan or your trusty griddle. Butter one side of your sandwich – remember, fat is flavor! Carefully place it on the hot surface, letting the sizzling magic begin. As the bread gets crisp and golden brown, resist the urge to peek – let the anticipation build! Flip the sandwich, spreading butter on the other side for even more deliciousness. Cook until both sides are kissed by heat, achieving that irresistible crispy-yet-soft texture. This is where the art of sandwich-making shines, and you’re the maestro!
1. The Grand Finale: Elevating Your Paneer Cheese Sandwich
The final flourish! Take your masterpiece off the heat and let it rest for a moment. As you do, spread a thin layer of butter on the untouched side, allowing it to melt and mingle with the golden crust. This adds a touch of luxurious richness, elevating your paneer cheese sandwich to a level of indulgence that is hard to resist. Now, the grand unveiling: cut your creation in half, releasing the enticing aroma of warm bread, spiced paneer, and melty cheese. Each bite is a symphony of textures and flavors, a delightful interplay between the creamy paneer, the tangy cheese, the crisp bread, and the burst of spices. Savor each mouthful, knowing you’ve conquered the art of the paneer sandwich.

Beyond the Recipe: Exploring Your Culinary Canvas

Remember, the paneer sandwich recipe is just a starting point. Don’t be afraid to experiment with different spices, cheeses, and even vegetables like chopped bell peppers, or sliced cucumbers. Add a dollop of mint chutney for a burst of freshness, or a drizzle of tamarind chutney for a tangy twist. Explore the endless possibilities and create your own signature paneer sandwich masterpiece.

With each bite, you’ll not only be satisfying your hunger but also embarking on a delicious journey of culinary discovery. So, grab your ingredients, unleash your creativity, and conquer the world of the paneer sandwich, one flavorful creation at a time!

If you liked this recipe you must try these quick & easy recipe too: Grilled Caprese Sandwich, Spicy Chickpea Patty Sandwich, Grilled Potato Sandwich, Dabeli Spicy Potato Sandwich & Falafel Sandwich
September 29, 2018
Khasta Kachori Besan
Khasta Kachori Besan

Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic.
This recipe will make 12 kachories and will serve 4.

4.25 from 4 votes

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Course Appetizer
Cuisine Indian

Servings 4 people

Equipment
Circulon Acclaim Hard-Anodized Nonstick 11-Inch French Skillet, Black
Iwatani 35FW butane stove, Medium, Metallic
OXO Good Grips Stainless Steel Skimmer
Deep Besan Flour 2 lbs

Ingredients

For Dough
1 cup All Purpose flour plain flour or maida
¼ tsp salt
2 Tbsp oil
⅓ cup lukewarm water
For Filling
½ cup besan
2 Tbsp oil
1 tsp fennel seeds coarsely grinded saunf
2 tsp coriander seeds coarsely grinded dhania
2 tsp red chili flakes
1 tsp mango powder amchoor
⅛ tsp asafetida hing
½ tsp salt adjust to your taste
¼ tsp dry ginger powder

Instructions

To make dough.
In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling.
To make filling
Heat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt.
Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly.
To make the Kachoris
Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
Mold the dough into a cup and place about 1-1/2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Notes
Kachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness.
Serving Suggestion:
Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita

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August 14, 2018
Aloo ki Kachori
Aloo Ki Kachori (Kachori With Potato Stuffing)

Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.

5 from 7 votes

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Prep Time 15 minutes
Cook Time 30 minutes
boiling potatoes 15 minutes
Total Time 45 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

For Dough
1 cup all-purpose flour maida, plain flour
2 Tbsp sooji samolina
1/4 tsp salt
2 Tbsp oil canola, vegetable
3 drops lemon juice
1/3 cup chilled water approximately
For Filling
1 cup boiled peeled potatoes roughly mashed
1 Tbsp oil canola, vegetable
1/2 tsp cumin seeds jeera
1/2 tsp red chili powder
1 tsp coriander powder dhania
1/2 tsp mango powder amchoor
1/2 tsp salt
1 Tbsp green chili finely chopped
2 Tbsp chopped cilantro hara dhania

Instructions

To Make Dough
Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
Make Filling
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
Filling should be not very dry, this should take about 5 minutes.
Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature, mix it well this should have texture of firm dough.
To make Kachoris
Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Notes
Serve the kachories with cilantro chutney or tamarind chutney.

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Introduction to Aloo Kachori

Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.

Preparing the Dough for Aloo Kachori

To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.

Making the Aloo Kachori Filling

While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.

Assembling and Frying Aloo Kachori

Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.

Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.

Serving Aloo Kachori

Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.

Tips for Making Perfect Aloo Kachori
- Ensure the dough is well rested to achieve a soft and pliable texture.
- Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
- Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
- Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
- Serve the kachoris hot for the best taste and texture.
Variations of Aloo Kachori

While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.

Benefits of Aloo Kachori

Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.

FAQs about Aloo Kachori

Can I make aloo kachori ahead of time?
- Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
Can I bake aloo kachori instead of frying?
- While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
How do I store leftover aloo kachori?
- Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin
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: Vegetable Pakoras Recipe

Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe
August 11, 2018
Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)
Aloo Palak Paratha (Bread with Potato and Spinach Stuffing)

Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.

5 from 2 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Boiling Potatoes 25 minutes
Total Time 30 minutes

Course Main Course
Cuisine Indian

Servings 4

Ingredients

For Dough
1 cup whole wheat flour Chapati ka atta
2 tsp oil canola oil or vegetable oil
1/4 tsp salt
1/3 cup water use as needed
Filling
1 cup mashed potatoes boiled peeled and roughly mashed
1 cup spinach finely chopped
1/2 tsp cumin seeds jeera
1/2 tsp mango powder aamchoor
1/4 tsp salt
1/2 tsp chili flakes
1/4 tsp garam masala
Also Need
1/4 cup whole wheat flour for rolling the paratha
2 Tbsp oil for cooking the paratha

Instructions

Tips
Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll.
Before chopping the spinach remove all the stems wash and pat dry.
If filling is too moist mix 1-2 tablespoons besan.
Making Dough
Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes.
Making Filling
Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste.
Making Paratha
Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls.
Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes.
Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

Keyword Aloo Palak, Breakfast, Indian Bread, Paratha

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July 22, 2018
Corn Cutlets (Corn Fritters)
Corn Cutlets (Corn Fritters)

Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.
This recipe will make 12 cutlets.

4.63 from 8 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Appetizer, Snack
Cuisine Indian

Servings 4 People

Ingredients

2 cup yellow corn I am using frozen corn
1 tsp fennel seeds coarsely ground, saunf
1/2 tsp salt
1 tsp ginger grated, adrak
1 Tbsp green chili finely chopped, hari mirch
1 Tbsp cilantro finely chopped, hara dhania
1 tsp mango powder amchoor
1/4 cup rice flour chawal ka atta
Also Need
oil to fry

Instructions

Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water.
Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well.
Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.
Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.
Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them.
Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

Notes
Suggestions
Serve them hot! If you have prepared them beforehand, heat them in a toaster oven or in oven to bring the crispness back. But they taste good even at room temperature.

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How to Make Corn Cutlet: A Delicious Recipe

Corn Cutlet is a versatile appetizer perfect for Holi, Krishna Janmashtami, or any party occasion, offering a quick and easy gluten-free snack option that’s also suitable for vegans, showcasing the delightful flavors of corn in every bite. These crispy treats are perfect for any occasion, whether it’s a party, a family gathering, or simply a cozy evening at home. In this recipe, we’ll explore how to make corn cutlet step by step, ensuring a perfect result every time.

Step 1: Preparing the Ingredients

To start making corn cutlet, gather the following ingredients: canned corn kernels, boiled potatoes, bread crumbs, chopped cilantro, minced green chilies, ginger paste, garam masala, amchur (dry mango) powder, salt, and oil for frying. These simple ingredients come together to create a delicious blend of flavors and textures in every bite.

Step 2: Mashing the Potatoes and Corn

Begin by draining the canned corn kernels and boiling the potatoes until they are soft. Once they’re cooked, mash them together in a large bowl until you have a smooth mixture. This forms the base of your corn cutlet, providing both substance and binding for the other ingredients.

Step 3: Adding Flavorful Ingredients

Now it’s time to add the flavorings to your corn and potato mixture. Mix in chopped cilantro, minced green chilies, ginger paste, garam masala, amchur powder, and salt according to your taste preferences. These spices add depth and complexity to the corn cutlet, elevating it from simple to sensational.

Step 4: Forming the Cutlets

Once all the ingredients are well combined, shape the mixture into small patties or cutlets. You can make them any size you like, but smaller cutlets are easier to handle and cook more evenly. Coat each cutlet in bread crumbs, ensuring that they’re thoroughly coated on all sides for maximum crispiness.

Step 5: Frying to Perfection

Heat oil in a deep frying pan or skillet over medium heat. Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan. Fry them until they’re golden brown and crispy on the outside, flipping them occasionally to ensure even cooking. Once they’re done, remove the corn cutlets from the oil and place them on a paper towel-lined plate to drain off any excess oil.

Step 6: Serving and Enjoying

Your corn cutlets are now ready to be served! Arrange them on a platter with your favorite dipping sauces or chutneys for added flavor. These cutlets are best enjoyed hot and crispy, straight from the frying pan. Serve them as an appetizer, snack, or even as a side dish alongside your favorite main course. However you choose to enjoy them, these corn cutlets are sure to be a hit with family and friends alike.

Tips for Making Perfect Corn Cutlets
- Ensure that the mashed potato and corn mixture is well combined to create a uniform texture.
- Adjust the amount of green chilies and spices according to your preference for heat and flavor.
- For extra crunch, you can add finely chopped bell peppers to the mixture.
- If you’re short on time, you can use frozen corn kernels instead of canned ones, just make sure to thaw them before using.
- To make these cutlets healthier, you can bake them in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.
Variations on Corn Cutlets
- Cheese Corn Cutlets: Add grated cheese to the corn and potato mixture for a gooey, cheesy twist.
- Spicy Corn Cutlets: Increase the amount of green chilies or add red chili powder for an extra kick of heat.
- Corn and Paneer Cutlets: Mix crumbled paneer (Indian cottage cheese) with the corn and potato mixture for added richness and protein.
- Corn Tikki Chaat: Serve the cutlets topped with yogurt, tamarind chutney, and chaat masala for a delicious Indian street food-inspired treat.
Benefits of Corn Cutlets
- Rich in fiber: Corn is a good source of dietary fiber, which aids in digestion and helps keep you feeling full for longer.
- Nutrient-dense: Corn is packed with essential vitamins and minerals, including vitamin C, vitamin B6, and potassium.
- Versatile: Corn cutlets can be customized with a variety of spices and ingredients to suit your taste preferences.
- Crowd-pleaser: Whether you’re serving them at a party or a family dinner, corn cutlets are sure to be a hit with guests of all ages.
FAQs about Corn Cutlets

Can I make corn cutlets ahead of time and reheat them later?
- Yes, you can prepare the cutlets in advance and store them in the refrigerator for up to 2-3 days. When ready to serve, simply reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Can I freeze corn cutlets?
- Yes, you can freeze uncooked corn cutlets for up to 1 month. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
Can I make corn cutlets without bread crumbs?
- While bread crumbs help to bind the cutlets and create a crispy exterior, you can substitute crushed cornflakes or panko breadcrumbs for a similar effect.
Are corn cutlets gluten-free?
- If you use gluten-free breadcrumbs or omit them altogether, corn cutlets can be made gluten-free. Just be sure to check the labels of all ingredients to ensure they are gluten-free.
Other Recipes on Manjula’s Kitchen

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.
March 3, 2018
Matar Ka Paratha (Stuffed Green Peas Paratha)
Matar Ka Paratha (Stuffed Green Peas Paratha)

Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat. This can be a one-dish meal served with a side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will be paratha.

4.67 from 3 votes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Course Main Course
Cuisine Indian

Servings 4 people

Ingredients

For Dough
1 cup whole wheat flour chapati flour
1/4 tsp salt
1 tsp oil
1/2 cup water approx,
Filling
2 cup green peas I am using frozen peas
2 tsp oil canola or vegetable oil
1 Tbsp coriander powder dhania
2 tsp fennel seed powder saunf
1/4 tsp red chili powder
1 Tbsp chopped green chili
1/2 tsp mango powder amchoor
1/2 tsp salt
Also Need
1/4 cup whole wheat flour approx. for rolling paratha
2 Tbsp oil approx. for cooking paratha

Instructions

To Make Dough
Mix flour, salt, and oil, add water as needed to make a soft dough.
Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
Cover the dough and let the dough rest for at least ten minutes.
To Make Filling
Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
Heat the oil in a frying pan, add green peas, and stir-fry until peas come together, keep mashing them with a spatula. Peas should be still a little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
Let the filling cool to room temperature.
To Make Paratha
Divide the dough and filling into eight equal parts and form into balls.
Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

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

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February 25, 2018
Masala Paratha (Besan Ka Masala Paratha)
Besan Ka Masala Paratha

Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.

4.72 from 7 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Breakfast
Cuisine Indian

Servings 3 people

Ingredients

1 cup whole wheat flour atta
1 cup besan gram flour
1 tsp salt
1 tsp cumin seeds jeera
1 tsp red chili flake
1/8 tsp asafetida hing
2 tsp ginger finely grated
1/4 cup mint finely chopped
3 Tbsp oil canola oil or vegetable oil
1/2 cup lukewarm water
We also need
1/4 cup whole wheat flour for rolling the paratha
3 Tbsp oil for cooking

Instructions

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

Notes
Serve the Masala Paratha any gravy based dish like Lauki Raita, Aloo Dum.

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September 12, 2017
Jalapeno Cheese Paratha
Jalapeno Cheese Paratha

Jalapeno Cheese Paratha is a whole wheat flat bread filled with a combination of grated cheese. This is not only delicious, but also a great breakfast option. Jalapeno Cheese Paratha can be served like cheese bagels or bread.
This recipe will make 6 parathas and will serve 3.

5 from 3 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Appetizer, Breakfast, Snack
Cuisine Indian

Servings 3 people

Ingredients

For Dough
1 cup whole wheat flour chapatti atta
1/2 teaspoon salt
1/2 cup water
For Filling
2 cup grated mix cheese I am using mix cheese, Cheddar, Colby and Monterey Jack
1/4 cup jalapeno finely chopped, adjust to your taste

Instructions

Making the Dough
Mix flour, and salt, 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. Set aside for at least ten minutes.
Making the Filling
Cheese and Jalapeno pepper mix it well and divide in 6 equal parts and roll them. Set aside.
Making the Parathas
Divide the dough into six equal parts and form into balls.
Roll dough ball into a 3” circle. Place a cheese ball in the center. Pull the edges of the dough to wrap it around the cheese filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Note, this help rolling the paratha.
Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha start to change color, and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
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 about a week. Re-heat using a skillet or oven.

Notes
Adjust the pepper to your taste, you can use any hot chilies I also like to use Serrano chili. For my grand kids, I make them with cheese only.
Serving Suggestion

Jalapeno Cheese Paratha, is best for the breakfast and serve it with butter or cream cheese.

Cheese parathas are also good for sandwiches with lettuce and slice of tomatoes.

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May 19, 2017
Rava Mint Paratha
Rava Mint Paratha

Rava Mint Parathas consists of bread made with mixing different flours and flavored with fresh mint leaves. These mint parathas are unique with its own fresh flavor. It can be served as a breakfast treat or with any meal. I think it pairs well with Tadka Urad Dal. This recipe will make 8 parathas and will serve 4.

3.67 from 3 votes

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Course Breakfast
Cuisine Indian

Servings 4 people

Ingredients

1/2 cup fine sooji semolina
1/2 cup Besan Bengal gram flour
1/2 cup whole wheat flour
1 tsp chili flakes
1/2 tsp salt
1/8 tsp asafetida
1/4 cup mint leaves finely chopped
2 Tbsp oil canola or vegetable oil
1/2 cup luke warm water Approximately
Also, need
1/4 cup whole wheat flour for rolling the paratha
3 Tbsp oil for cooking the parathas

Instructions

Combine all the ingredients in a bowl except water, sooji, besan, whole wheat flour, salt chili flakes, asafetida, mint leaves, and oil mix it well. This will become very crumbly. Add water as needed to make the soft dough. Knead the dough for a minute. Set aside for at least 15 minutes. Note: dough will absorb the water and will become firm.
Divide the dough into 8 equal parts and roll them into smooth balls. Roll them into about four-inch diameter, spread about 3-4 drops of oil and fold into two again put another 2-3 drops of oil and fold into triangle.
Lightly flour the surface you will roll the paratha and roll it into about 5-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
Heat the flat skillet on medium high. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy. Serve them with Potato Curry with Yogurt Gravy.

Notes
Serving Suggestions
Serve these Rava Mint Paratha for breakfast with hot cup of chai. This goes well with any meal. I like to serve this with Potato Curry with Yogurt Gravy.

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January 10, 2017
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.

4.60 from 5 votes

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Prep Time 4 minutes
Cook Time 15 minutes
Total Time 19 minutes

Course Breakfast
Cuisine Indian

Servings 4 people

Ingredients

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

Instructions

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

Notes

Whole wheat dosa is looking nice and crisp.

You can use whole wheat dosa as eggless crepe.

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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.
November 11, 2016
Masala Puri (Spicy Crackers)
Masala Puri (Spicy Crackers)

Masala puri is a delicious, crispy snack. You can also serve them as spicy crackers or chips. They can be quite addicting so be careful. Masala puri is one of my favorite snack with hot cup of chai. This simple and delicious recipe will make a great holiday gift!

4.25 from 8 votes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Course Appetizer, Snack
Cuisine Indian

Servings 40 masala puri

Ingredients

1 cup all-purpose flour maida, plain flour
1/2 cup fine sooji semolina
1 tsp salt
1/2 tsp cumin seed jeera
1/2 tsp carom seed ajwain
1/8 tsp asafetida hing
1 tsp red chili flakes
2 Tbsp oil
1/2 cup water
Also need oil to fry

Instructions

In a bowl mix all the dry ingredients all-purpose flour, sooji, Salt, Cumin seeds, carom seeds, asafetida, and red chili flakes.
Add oil to the flour mix and rub with your fingers to mix it well. Add the water little at a time, making into a firm dough.
Cover the dough and set aside for about 10 minutes or more.
Divide the dough into about 40 equal parts, and roll them between your palms.
Roll the puries into 3 inch circles.
Prick each puri with a fork in 3 to 4 places, this will prevent the puries not to puff while frying.
Heat the oil in a frying pan on medium heat.
The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry few puries at a time, make sure to place just enough puries to cover the oil. Fry them until both sides are a light golden-brown. Take them out over paper towel and repeat the process.
Tips
Masala Puries can be stored for a couple of months in airtight containers.
If the puries are cooked on high heat, they will be soft.

Notes
Here are some more gift ideas! Spicy Cashews, Almond Brittle, Flax Seed Burfi

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September 21, 2016
Dosa (Rice and Urad Dal Crepe)
Dosa (Rice and Urad Dal Crepe)

Dosa is a popular South Indian delicacy which looks like a crepe. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney.

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Course Bread
Cuisine Indian

Servings 3 people

Ingredients

1-1/2 cups rice
1/2 cup urad dal washed
1/2 teaspoon fenugreek seeds
1 teaspoon salt
5 tablespoons oil or clarified butter, ghee

Instructions

Wash rice and dal changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours.
In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. Use the same water dal was soaked to grind the batter as that helps in fermentation.
Add the salt to batter, cover and ferment the batter in a warm place for about a day. Batter will be about one and half time in volume.
When ready to make dosa whip the batter for few seconds. Add water as needed, batter should be pourable, or like pancake consistency.
Place a non-stick- heavy skillet over medium heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour 1/2 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 eight inches in diameter thin circle.
Smear about 2 teaspoons oil over it and along the edges and cook till the dosa turns brown in color and crisp. This point flip the dosa using a flat spatula, for about 15 seconds.
Dosa is ready, repeat with remaining batter. Every time wipe the skillet with wet towel that helps spreading the dosa.
Serve with coconut chutney, aloo masala and sambhar.

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January 13, 2016
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.

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Course Bread
Cuisine Indian

Servings 4 parathas

Ingredients

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

Instructions

Making the Dough
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.
Set the dough aside for at least ten minutes.
Making the Filling
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
Divide the dough into four equal parts.
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.
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.
Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha start to change color flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the paratha on the sides with a spatula, to help paratha cook through evenly.
Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated four to five days or frozen for up to a month. Re-heat using a skillet or oven.

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January 6, 2016
Dal Puri (Indian Fried Bread)
Dal Puri (Indian Fried Bread)

Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.

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Course Bread
Cuisine Indian

Servings 4 people

Ingredients

For Dough
1-1/2 cups all-purpose flour – plain flour – maida
1-1/2 tablespoons oil
1/4 teaspoon salt
About 1/2 cup water
For Filling
1/2 cup moong dal
1 tablespoon ginger chopped
1 green chili chopped
1/2 teaspoon salt
1 teaspoon fennel seeds powder- saunf
1/2 teaspoon cumin seeds – jeera
1/2 teaspoon mango powder – amchoor
1/8 teaspoon asafetida – hing
2 teaspoons oil
Also need oil to fry

Instructions

For Dough
In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.
For Filling
Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
Remove from heat and let it cool just enough that you can knead it to make a soft dough.
Making the Dal Puri
Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
Let the filled ball sit for three to four minutes before rolling.
Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
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.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
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.

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October 7, 2015