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Tag: Breakfast Breads

The Joy of Breakfast Breads: Indian Vegetarian Delights
Introduction
Starting your day with a delicious and satisfying breakfast is essential, and breakfast breads are a fantastic way to ensure a nutritious and delightful morning meal. Indian cuisine offers a variety of breakfast breads recipes that are both vegetarian and flavorful, catering to diverse tastes and preferences. This article explores different types of breakfast breads, their recipes, and why they are perfect for a wholesome start to your day.
What Breads Are Good for Breakfast?
Indian cuisine boasts an array of breakfast breads that are not only delicious but also packed with nutrients. Some popular indian breakfast ideas include:

Paratha: A versatile flatbread that can be stuffed with various fillings like potatoes, paneer, or vegetables. A staple dish in the north indian recipes. 
Thepla: A Gujarati flatbread made with whole wheat flour, fenugreek leaves, and spices, perfect for a nutritious breakfast.
Dosa: A crispy and savory dish in the South Indian recipes made from fermented rice and lentil batter.
Puri: A deep-fried bread that pairs wonderfully with potato curry or chickpea stew.
Chapati: A staple in Indian households, this unleavened flatbread is made from whole wheat flour and pairs well with any vegetable or lentil dish.

What Types of Bread Would Be Best for a Breakfast Sandwich?
For those who enjoy indian sandwiches, here are some best breakfast breads from Indian cuisine that make excellent choices:

Pav: Soft and fluffy, pav is often used in popular street foods like vada pav and pav bhaji.
Kulcha: This leavened bread is soft and can be stuffed with various fillings like paneer or potatoes.
Bhatura: A fluffy, deep-fried bread that pairs perfectly with chole (chickpea curry).
Akki Roti: A Karnataka specialty made with rice flour and mixed vegetables, ideal for a wholesome sandwich base.
Appam: A soft and spongy pancake made from fermented rice batter, often enjoyed with coconut milk or vegetable stew.

Breakfast Breads Recipes
Exploring breakfast breads recipes from Indian cuisine can be an exciting culinary journey. Here are some easy and delicious recipes to try:
Easy Breakfast Breads: Thepla

Mix whole wheat flour, fenugreek leaves, yogurt, and spices to form a dough.
Roll out the dough into thin circles and cook on a hot griddle until golden brown on both sides.

Easy Breakfast Breads: Paratha

Prepare a filling with mashed potatoes, spices, and herbs.
Roll out dough circles, place the filling in the center, and fold the edges to seal.
Roll out again and cook on a hot griddle until golden brown.

Easy Breakfast Breads
When you’re short on time but still want a nutritious breakfast, easy breakfast breads from Indian cuisine are the way to go. Some simple options include:

Chapati: Quick and easy to make, chapatis can be enjoyed with various vegetable curries or dals.
Dosa: Prepare the batter in advance, and you’ll have a quick breakfast ready in minutes.
Puri: Though it requires frying, puris are quick to make and pair well with potato curry.
Bread Upma: A quick stir-fry of bread pieces with vegetables and spices, perfect for a busy morning.
Idli: Soft and fluffy steamed cakes made from fermented rice and lentil batter, served with chutney and sambar.

Best Breakfast Breads
The best breakfast breads are those that offer a balance of taste and nutrition. Here are some top picks from Indian cuisine:

Thepla: Nutritious and flavorful, theplas are perfect for a healthy breakfast.
Paratha: Versatile and satisfying, parathas can be filled with various ingredients.
Dosa: Crispy and light, dosas are a popular choice for a wholesome breakfast.
Chapati: Simple yet delicious, chapatis are a staple in Indian households.
Pav: Soft and fluffy, pav is perfect for making breakfast sandwiches.

Breakfast Breads Recipes for Special Diets
For those with dietary restrictions, there are plenty of breakfast breads recipes in Indian cuisine that cater to different needs:

Gluten-Free Dosa: Made with rice and lentils, dosas are naturally gluten-free and delicious.
Vegan Thepla: Use plant-based yogurt to make vegan theplas, which are just as tasty as the traditional version.
Keto Paratha: Use almond flour and flaxseed meal to make a low-carb version of paratha.
Paleo Chapati: Substitute whole wheat flour with coconut flour or almond flour for a paleo-friendly chapati.
Low-Sugar Idli: Reduce the amount of rice in the idli batter and increase the lentils for a low-sugar version.

What Breads Are Good for Breakfast?
Indian cuisine offers a plethora of breakfast breads that are perfect for starting your day. Here are some more options to consider:

Aloo Paratha: Stuffed with spiced mashed potatoes, aloo paratha is a hearty breakfast option.
Methi Thepla: Made with fenugreek leaves, these theplas are packed with nutrients.
Ragi Dosa: A healthy version of dosa made with finger millet flour, known for its high nutritional value.
Missi Roti: A traditional flatbread made with chickpea flour and spices, perfect for a protein-rich breakfast.
Multigrain Chapati: Made with a mix of whole grains, multigrain chapatis are nutritious and delicious.

Conclusion
Indian cuisine offers a rich variety of breakfast breads that cater to different tastes and dietary needs. From easy breakfast breads like chapati and dosa to best breakfast breads like paratha and thepla, there are countless options to explore. 

These breakfast breads recipes not only provide a delicious start to your day but also ensure you get the necessary nutrients to keep you energized. 

So, whether you’re looking for something quick and easy or a hearty and satisfying meal, Indian breakfast breads have got you covered. 

Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • 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!
  • 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
    Tried this recipe?Let us know how it was!
  • 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
    Tried this recipe?Let us know how it was!
  • 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.

  • 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
    Tried this recipe?Let us know how it was!

    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
    Print Recipe Pin Recipe
    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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