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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!

  • Paneer Paratha (Cheese Paratha)

    Paneer Paratha (Cheese Paratha)

    Paneer Paratha

    Paneer Paratha (Cheese Paratha)

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

    Ingredients
      

    Dough

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

    Filling

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

    Also Need

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

    Instructions
     

    Dough

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

    Filling

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

    Making Paratha

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

    Vegan Coconut Flour Pancakes with Coconut Syrup

    Recipe submitted by Divya

    Vegan Coconut Flour Pancakes

    Vegan Coconut Flour Pancakes with Coconut Syrup

    The coconut is such a versatile fruit and can be incorporated in a myriad of recipes. Instead of using coconut for its meat i decided to use coconut flour and create some wonderfully delicious pancakes. 
    Coconut flour is fast gaining popularity as a great health food. It is low in carbohydrate content and high in fiber and it helps with weight loss.
    I've also made coconut syrup to go with this vegan coconut pancakes. Followed by a glass of tender coconut water, it makes a very healthy and tasty breakfast which at the same time is packed with protein and fiber and a great deal of nutrients and antioxidant from coconut water.
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    Course Bread
    Cuisine Indian

    Ingredients
      

    To Make Pancakes

    • 1/3 cup  Coconut flour
    • 1/4 cup  Whole wheat flour
    • 1/4 cup  Rice flour
    • Coconut
    • Pinch of Salt
    • 1 tbsp  Brown Sugar
    • 1/4 tsp  Cardamom Powder
    • 1 tsp  Baking Soda
    • Coconut oil to cook the pancakes

    for Cocunut Syrup

    • 1 Cup Water
    • 1/4 Cup Jaggery
    • 1/4 Cup Shredded coconut (Fresh or frozen)
    • 1.5 tsp Cardamom Powder

    Instructions
     

    Method

    • Combine dry ingredients together in a bowl.
    • Add the coconut milk and combine. Keep stirring as you add the milk and whisk to form smooth batter.
    • Heat a griddle on medium heat.
    • Pour 1/3 cup batter in the center of the heated griddle and gently spread to about 5 inches diameter.
    • Drizzle with about 1 tsp of coconut oil.
    • Flip the pancake over after about a minute. It should be golden brown in color. Let the other side cook for about half a minute and then remove it from the griddle.
    • Make the other pancakes in this manner

    for Cocunut Syrup

    • Take water in a vessel and let it come to a boil.
    • Add jaggery and turn heat to medium. Heat until the jaggery dissolves fully and starts forming a syrupy texture.
    • Add the coconut and let it cook for about 3 minutes.
    • Add the cardmom powder and remove from heat.

    Putting it all together

    • We will form a stack of four pancakes. So take one pancake. Drizzle some syrup on it making sure u get enough coconut on the pancake. Continue stacking 4 pancakes in this manner. Drizzle the rest of the syrup on the topmost pancake and top with some freeze dried or fresh fruits of your choice. Enjoy!. The pancakes are tasty enough without the syrup too so the health conscious can enjoy the low-carb high fiber pancakes without the extra carbs from the syrup. What a guilt free and sumptuous breakfast!
    Tried this recipe?Let us know how it was!
  • Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Recipe submitted by Charu Nagi

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    Mixed Sprouts and Arugula Green Salad with White Bean Dressing

    My recipe for this month's contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited. This is a healthy vegan salad with all the right nutrients to give a boost to ones health.
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    Course Salad
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 4-5 tablespoon Quarter cup sprouted Kala channa (Bengal gram)
    • Quarter cup sprouted Red Kidney beans
    • Quarter cup sprouted Black beans
    • Quarter cup sprouted Moong beans
    • 10 cherry tomatoes cut into two pieces
    • 1/2 cup Red Cabbage chopped
    • 1/4 cup of Poblano Pepper chopped bite size
    • 1 carrot cut into bite size
    • 2 Sweet Red Mini peppers chopped into bite size
    • 2 Sweet Yellow Mini peppers chopped into bite size
    • 2 Sweet Orange Mini peppers chopped into bite size
    • 1 seeded and chopped green chili
    • 1 stick of celery chopped
    • 1 small Mexican mango cut into bite size
    • 2 cup of arugula green (I also mixed a small amount of watercress green)
    • 1 teaspoon of olive oil
    • 1 teaspoon of cumin seed

    For Salad Dressing:

    • 4-5 tablespoon Quarter cup white beans washed and soaked in about 1 cups of water overnight.
    • 1/2 tablespoon black pepper
    • 1 and 1/2 teaspoon Salt, adjust to taste
    • 1 teaspoon Red chilly powder
    • 1/2 tablespoon vinegar
    • 10 dashes of Balsamic vinegar
    • 1 tablespoon lemon juice, adjust to taste
    • 1 tablespoon ginger juice or adjust to taste
    • 2 tablespoon olive oil
    • 1 Orange
    • 1 Zest of orange
    • 1/2 Zest of Lemon
    • Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
    • 1 and 1/2 tablespoon fresh Dill
    • 1/2 cup of water

    For Garnish

    • Slices Cucumbers, Radish, and Carrot

    Instructions
     

    For Dressing

    • Drain the white bean and wash it.
    • In a pressure cooker add white beans with 1 and 1/2 cup of water.
    • As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
    • Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
    • Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
    • In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one's own choice).
    • Next add orange zest and the juice of a orange. Stir.
    • Now add lemon zest, lemon juice, ginger juice, vinegar, Balsamic vinegar . Stir.
    • Add the spices, salt, red chilly powder, black pepper. Stir.
    • Now add Mini peppers and Dill. Mix well and keep aside.

    For Salad

    • Cook sprouts bean separately in 1/4 cup of water.
    • First, in a saucepan boil red kidney bean sprouts for 10 – 12 mins. Drain and keep it aside.
    • Next boil black beans sprouts for about 10 – 12 mins. Drain and keep it aside.
    • Next cook the kala channa sprouts for about 8-10 min. Drain and keep it aside.
    • Next cook the moong sprouts for 5 min. Drain and keep it aside.
    • Let the sprouts cool to room temperature.
    • Heat oil in pan on medium heat, add cumin seeds.
    • After cumin seeds crack, add all three color of mini peppers and poblano pepper. Cook for 1 min to bring out its sweet flavor. Turn off the heat.
    • Next add, all the sprouts, celery, red cabbage, cherry tomatoes, mango, carrot, green chilly. Mix it well.
    • In a plate arrange 1/2 cup of greens, for one serving. On top of green add the mixed sprouts. Now pour the dressing.
    • Garnish with carrots ribbons on top of salad and arrange cucumber and radish. Pour some more dressing.
    • Serve and Enjoy!

    Notes

    Serving Suggestions
    1. May mix all the dressing at once or may pour some over the salad.
    2. This salad could be served as side dish or can be eaten as a main dish.
     
    Tips
    • Pour some dressing over cucumber and garnish with some finely chopped mixed mini pepper, to make it pretty looking. (as shown in the picture.)
     
    Notes:
    • It is important to boil black and red kidney beans for at least 10 mins and also to discard the water to remove toxins.
    • Sprouts were made following Manjula’s recipe of Sprouted Moong Salad.
    Tried this recipe?Let us know how it was!
  • Poha (Flattened Rice)

    Poha (Flattened Rice)

    Poha, Chudwey

    Poha (Flattens Rice)

    This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you. This is a quick and easy recipe to make and very delicious.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Breakfast
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups thick poha, poha is available in different thickness
    • 1 cup green peas, I am using frozen
    • 2 tbsp oil
    • 1 tsp mustard seeds rai
    • 3 cardamoms ilachai
    • 1/2 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 green Chile finely chopped
    • 1 tsp ginger finely chopped
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp lemon juice
    • 2 tbsp cilantro finely chopped hara dhania1
    • 2 lemon slice for garnishing
    • 1/4 cup chopped tomatoes for garnishing

    Instructions
     

    • Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
    • Sprinkle turmeric, chili powder and salt and toss with a fork.
    • Wash and drain green peas and set aside.
    • Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
    • Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
    • Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.

    Notes

    Serve hot with a side of Hari Cilantro Chutney.
    Tips:  Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
    Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
    I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha.
    Tried this recipe?Let us know how it was!
  • Methi Thepla

    Methi Thepla

    Methi Thepla (Fenugreek Paratha)

    Methi Thepla

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

    Ingredients
      

    Ingredients:

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

    Instructions
     

    Method

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

    Notes

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

    Sabudana Khichdi (Spicy Tapioca)

     

    Sabudana Khichdi (Spicy Tapioca)

    Sabudana khichdi (Spiced Tapioca)

    Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Breakfast
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cups tapioca sabudana
    • 1/2 cup broken raw peanuts mungfali
    • 1/2 cup green peas hari matar
    • 2 green chilies sliced long ways
    • 3 tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp black mustard rai
    • 1/4 tsp turmeric haldi
    • 1 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
    • Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
    • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready. Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
    • Next add the green peas and stir fry until peas are tender.
    • Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
    • Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
    • Add peanuts, lemon juice and cilantro (hara dhania), stir gently. Serve hot.

    Notes

    To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
    If you don’t stir continuously tapioca will stick to each other.
    Keyword Appetizer, Tea Time Snack
    Tried this recipe?Let us know how it was!
  • Spicy Squash – Kaddu Ki Subji

    Spicy Squash – Kaddu Ki Subji

    Spicy Squash

    Spicy Squash

    This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
    4.84 from 6 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 cups sliced squash, I am using acorn squash ladoo
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1/2 tsp fenugreek seeds Methi dana
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seeds coarsely ground saunf
    • 1/2 tsp turmeric haldi
    • 1 tsp chili powder adjusts to taste
    • 1/2 tsp paprika
    • 1 tsp salt
    • 4 whole dried red chilies
    • 1 tbsp shredded ginger
    • 1 tbsp lemon juice
    • 1 tbsp mango powder
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
    • In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
    • Add the spice paste and stir-fry for a minute until spices start leaving the oil.
    • Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
    • Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
    • Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
    Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri. 
    Tried this recipe?Let us know how it was!

    Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen 

    Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based  Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.

    The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.

    The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.

    As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.

    The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.

    A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x

    In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.

    As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.

    For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.

    In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.

    If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash Risotto

  • Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon Rice

    Lemon rice is a delicious south Indian dish. Lemon juice gives a very refreshing and tangy flavor to the rice.
    5 from 1 vote
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    for Rice:

    • 1 cup rice
    • 2 tablespoons oil
    • 1 3/4  cup water
    • 1/2  teaspoon salt

    for Seasoning:

    • 2 tablespoons oil
    • 1/2 teaspoon cumin seed
    • 1/2  teaspoon mustard seed
    • 1/2  teaspoon turmeric
    • 2 red whole red chili
    • 1 green chili sliced in four long way
    • 12 to 15 fresh curry leaves
    • 2 tablespoons chana dal, pre-soaked in water for at least half an hour
    • 1/4  cup unsalted roasted peanuts
    • 1 teaspoon salt adjust to taste
    • 1/4  cup lemon juice

    Instructions
     

    Method

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing The Seasoning:

    • Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
    • Take out the peanuts from oil and use the same oil for rest of the seasoning.
    • Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
    • Add the chana dal, stir-fry for about a minute.
    • Add turmeric and mix it well.
    • Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
    • Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!
    Tried this recipe?Let us know how it was!
  • Gobhi Paratha

    Gobhi Paratha

    Gobhi Paratha

    Gobhi, Gobi Paratha

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

    Ingredients
      

    Dough

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

    Filling

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

    Instructions
     

    Making the Dough

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

    Making the Filling

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

    Making the Paratha

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

    Notes

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

    Spinach Paratha

    Spinach Paratha

    Spinach Paratha

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

    Ingredients
      

    Dough

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

    Spinach Filling

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

    Instructions
     

    Dough

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

    Filling

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

    Making of Paratha

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

    Notes

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

    Moong Dal Dosa

    Moong Dal Dosa

    Moong Dal Dosa, Cheela

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

    Ingredients
      

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

    Instructions
     

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

    Notes

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

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

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

    Preparing Moong Dal:

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

    Blending Moong Dal Batter: 

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

    Seasoning the Batter: 

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

    Heating the Skillet: 

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

    Pouring and Spreading the Batter: 

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

    Cooking and Flipping the Dosa:

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

    Repeating the Dosa-Making Ritual: 

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

  • Upma Sooji (Cream of Wheat)

    Upma Sooji (Cream of Wheat)

    Upma Sooji

    Upma Sooji (Cream of Wheat)

    Upma Sooji is a great vegan dish for breakfast or brunch.
    Serving for 2.
    5 from 1 vote
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    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • ½ cup sooji rawa, semolina flour
    • 2 tablespoons oil
    • ½ teaspoon black mustard seed rai
    • ½ teaspoon cumin seed jeera
    • 20 peanuts
    • 1 green pepper chopped
    • ½ teaspoon salt to your taste
    • ¼ cup green peas
    • 1 ¼ cup water
    • ½ teaspoon fresh lemon juice
    • 2 tablespoons cilantro chopped, hara dhania

    Instructions
     

    • Boil the green peas in 1 ¼ cup of water.
    • As water comes to boil turn heat to low and continue cooking until peas are tender.
    • Turn off the heat and set aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
    • Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
    • Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
    • Add green peas with water a little at a time, otherwise water will splatter.
    • Add lemon juice and cover for 2 minutes.
    • Sooji will absorb some of the water leaving the upma moist.
    • Now add the cilantro and stir. Serve while hot.
    Keyword brunch, Cream of wheat, Flour, peanuts, semolina, Sooji, Suji, Vegan
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  • Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda – Cheela (Gram Flour Dosa)

    Besan Puda 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.
    4.20 from 5 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 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

    Instructions
     

    • Shred the zucchini with the skin and keep aside.
    • 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.
    • 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.
    • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
    • 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.
    • Repeat for the remaining pudas.

    Notes

    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.
    Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
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    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

    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.
    5 from 9 votes
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    Prep Time 20 minutes
    Cook Time 20 minutes
    boiling pototoes 25 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    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

    Instructions
     

    Making Dough

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

    • 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.
    • 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

    • Divide the dough into six equal parts and form into balls. 
    • Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the 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 potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
    • 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.
    • 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 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 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.

    Notes

    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.
    Keyword Aloo Spicy Bread, Breakfast, Stuffed Paratha
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