Choliya Puri recipe - Green Chickpeas Poori recipe

Poori made with green chickpea is delectable and appetizing. These can be prepared for any occasion or festival.

Ingredients for Green Chickpea Poori

• Wheat flour - 1 cup (150 grams)
• Green chickpea - 1/2 cup (60 grams) (fresh chana)
• Green coriander - 2 tbsp
• Fennel powder - 1 tsp
• Coriander powder - 1 tsp
• Green chilly - 1 (remove seeds and chop finely)
• Garam masala - 1/4 tsp
• Salt - 1/2 tsp (as per taste)
• Ginger paste - 1/2 tsp
• Oil - for kneading dough and frying pooris. 

Method for making Green chickpea poori

Wash chickpea thoroughly and strain water. Put chickpea in mixture grinder along with green chilly and grind coarsely.
Take flour in any bowl, add green chickpea, green chilly paste, ginger paste, 2 tsp oil, salt, fennel powder, coriander powder, garam masala and green coriander. Mix all ingredients really well. Now with help of lukewarm water knead hard dough for making pooris. Add little water at a time. For kneading this much amount of dough 1/4 cup of water is used. Cover the dough and keep aside for 20 minutes to set.
Grease your hands with oil and knead dough until smooth. Divide the dough into small equal parts. With this much quantity of dough 11-12 balls can be prepared. Flatten the dough balls. Likewise make all dough balls. Cover the dough balls with muslin cloth so that they don't dry.



Preheat oil in wok. Take one dough ball and place it on rolling plate. Roll into 3-3.5 inch diameter poori. Likewise roll 3-4 pooris and place on a plate.
When oil is heated, place one poori in wok. Press the poori gently with ladle, it will puff up immediately. Flip the sides once it floats on surface and fry until it turns golden brown from both sides.
Green chickpea poori is ready. Serve green chickpea poori with tomato sabzi, aloo matar sabzi or any other sabzi you relish the most, chutney, pickle, curd or raita and enjoy eating.
Suggestions:
Green peas poori can also be prepared with same method.

• For 2-3 members
• Time - 30 minutes

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Makki Paratha Aluwala

Everyone relish eating roti and paranthas made with maize flour and millet flour, especially during winters. If you stuff maize flour parantha with potatoes, they'll definitely taste delectable.

Ingredietns for Potato stuffed Makki ka paratha

• Maize flour - 1 cup (180 grams)
• Wheat flour - 1/2 cup (75 grams)
• Salt - more than 1/4 tsp 
• Carom seeds - 1/4 tsp

For stuffing:

• Boiled potatoes - 4
• Salt - 1/2 tsp (as per taste)
• Red chilly powder - less than 1/4 
• Ginger paste - 1/2 tsp
• Green chilly - 1 (finely chopped)
• Mango powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Green coriander - 2-3 tbsp (finely chopped)
• Oil - for roasting paranthas

How to make Aluwala Makki ka Paratha

Take maize and wheat flour in a big bowl. Add carom seeds and salt in flour and with help of lukewarm water knead soft dough. Cover and keep aside the dough for 10-15 minutes to set.
Peel boiled potatoes and mash them finely. Now add salt, red chilly powder, ginger paste, green chilly, mango powder, coriander powder and green coriander. Mix all ingredients really well. Stuffing is now ready.



15 minutes has passed and dough is now set. Now grease your hands with some oil and knead the dough again until smooth. Dough for making paranthas is now ready.
Preheat tawa. Take little amount of dough, equal to the size of guava and roll giving it a round shape. Dust with dry flour and place it on rolling pin. Now roll it into 3-4 inch diameter parantha. Place one part of stuffing over the rolled parantha. Lift parantha from all side and seal the stuffing nicely. Now press the dough ball gently with your fingers to flatten it. Dust it with dry flour and with help of rolling pin, roll making a thick parantha. Spread some oil over heated tawa and place the parantha gently over it.



When parantha turns darker on surface flip the side and cook until it gets brown spots. Spread some oil on the surface evenly. Flip the sides again and spread some oil on this side as well. Roast the parantha on  medium flame from both sides until it gets brown spots evenly.
Place the roasted parantha on bowl kept over a plate. Likewise make all paranthas. Potato stuffed parantha are ready. Serve these paranthas with curd, green coriander chutney, raita or any sabzi with thick gravy and enjoy eating.

• For 4 paranthas
• Time - 40 minutes

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Multigrain roti recipe

During winters try including millet and maize in your daily diet. Multigrain roti prepared with millet, maize, wheat and soya bean flour  we'll be liked by you for sure.

Ingredients for Multigrain Chapati

• Wheat flour - 1 cup
• Millet flour - 1/4 cup
• Maize flour - 1/4 cup
• Soya bean flour - 1/4 cup
• Gram flour - 1/4 cup
• Oil - 2-3 tsp (for kneading dough)
• Ghee - 2 tbsp
• Carom seeds - 1/4 tsp (optional)
• Salt - 1/2 tsp (as per taste)

How to make soft Multigrain Chapati

Take wheat flour in a big utensil and mix millet flour, maize flour, soya bean flour and gram flour into it. Also add carom seeds, salt and oil in the bowl. With help of lukewarm water, knead soft dough. Cover and keep aside the dough for 20 minutes to set.
After dough is set, take some dry wheat flour. Preheat a tawa. Take little amount of dough, equal to the size of lemon and dust with dry flour. Now roll it into 6-7 inch round roti. Make sure roti is not rolled too thinly or too thickly. Keep it bit thick. Place the rolled roti on heated tawa.



When roti turns darker on surface turn the side and roast the roti from beneath until it get brown spots. Meanwhile prepare second roti. Now take off the roti from tawa and roast directly on flame. Place the second rolled roti on tawa. With help of tongs, flip the roti and cook from both sides evenly until they get brown spots. Spread some ghee on roti and serve steaming hot or place it on a bowl kept above a plate. You can also keep the roti over a bowl kept inside the casserole. Likewise prepare all rotis.
During winters keep the rotis in casserole when slightly warm and during summers place in casserole when cool.
Suggestion:
For making multigrain flour roti, you can increase or decrease the quantity of any flour or can even omit the one you don't like. Apart from these, you can also add any other nutritious flour like jowar, ragi, moong dal flour and so on.

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Sweet Til Puri recipes

During winters everybody relish eating sweet poori prepared with sesame seeds, especially kids. We can even pack these in lunch box of children.

Sesame Seeds Sweet Poori recipes

• Wheat flour - 1 cup
• Sesame seeds - 2 tbsp
• Jaggery - 1/3 cup
• Ghee - 1 tbsp

How to make Sweet Til Puri Recipe

Take jaggery and 1/4 cup water in any vessel and cook until jaggery melts completely. Strain the jaggery water and use it for kneading dough.
Strain flour in any vessel. Add ghee and oil in flour and mix well. Pour the jaggery water in flour and knead bit tight and stiff dough for poori. Cover and keep aside the dough for 20 minutes to set. Dough for making pooris is now ready.



Preheat ghee or oil in a pan. Divide the dough in 10 equal parts and make round dough balls. Take 1 dough ball and roll into 3-4 inch diameter poori. Now place the rolled poori in hot oil. When poori turns puffy, flip the side and fry until it turns golden brown from both side.
Likewise fry all pooris.
Mouth watering sweet til (sesame seeds) poori is ready. Serve steaming hot poori with potato masala curry, peas-potato curry, tomato-potato curry or any other curry or sabzi you relish eating the most, curd, raita or chutney and enjoy eating.

• For 2 members
• Time - 35 minutes

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Bedmi Paratha Recipe - Urad Dal Mix Paratha

Crusty bedmi parantha, made with fine paste of soaked urad dal kneaded in dough, are very tempting and delicious to eat. These paranthas can be packed in tiffin for everyone.

Ingredients for Bedmi Paratha

• Wheat flour - 2 cup
• Urad dal - 1/2 cup
• Oil - for kneading dough and roasting paranthas
• Green coriander - 2 tbsp (finely chopped)
• Ginger - 1 inch
• Green chilly - 2
• Asafoetida - 1 pinch
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1/4 tsp
• Garam masala - 1/4 tsp
• Fennel powder - 1 tsp
• Salt - less than 1 tsp (as per taste)

How to make Urad Dal Mix Paratha

Take urad dal (soaked for 2-3 hours) in a mixture grinder. Also add green chilly, chopped ginger and grind coarsely. Now take flour, coarsely ground dal, salt, fennel powder, cumin seeds, garam masala, red chilly powder, asafoetida, green coriander and 2 tsp oil in a bowl. Mix all ingredients really well. Now add little water at a time and knead a soft dough (you can also roast the dal and stuff the paranthas with it). For kneading this much flour we have used more than 1/2 cup of water. Cover and keep aside the dough for 15-20 minutes to set.

After 20 minutes, grease your hands with some oil and knead the dough again. Take little amount of dough and make a round dough ball. Dust the dough ball with dry flour and roll into 4-5 inch diameter round parantha. Now spread some oil on the rolled parantha evenly. Fold the parantha in half moon shape and spread some oil on this side as well. Fold again giving it a cone or triangular shape. Dust it with dry flour and roll thinly in triangular shape (don't keep it too thin).
Preheat tawa. Now spread some ghee on the tawa and place the parantha over it. When upper side of the parantha turns dark, flip the side. Once the parantha is roasted from beneath, evenly spread some oil on the upper side. Turn the side and spread some oil on this side as well. Now reduce the flame to minimum, press the parantha gently and roast until it gets brown spots. Take off the parantha from plate and place it over a bowl kept above a plate or on a plate with foil paper. Likewise prepare all paranthas.
Mouth watering and luscious bedmi paranthas are ready. Serve steaming hot paranthas with curd, chutney, pickle or any sabzi you like eating. Bedmi paranthas can be packed for kids in tiffin with sweet pickle or sweet sauce or chutney, they'll surely relish eating these.

• For 3-4 members
• Time - 35 minutes

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Gajar Stuffed Paratha Recipe | Carrot Paratha Recipe

Everybody loves eating paranthas in breakfast and if these paranthas are prepared differently then flavor is enhanced. Paranthas prepared with carrots tastes very delicious.

Ingredients for Gajar Stuffed Paratha Recipe
Wheat flour - 2 cup
Carrots - 1 cup (grated)
Green coriander - 2 tbsp (finely chopped)
Oil or ghee - 4 tbsp
Green chilly - 1-2 (finely chopped)
Ginger - 1 inch piece (grated)
Salt - less than 1 tsp (as per taste)
Cumin seeds - 1/4 tsp
Red chilly powder - less than 1/4 tsp
Coriander powder - 1/2 tsp
Mango powder - 1/4 tsp

How to make Carrot Paratha Recipe
Sieve wheat flour in a big bowl. Add 1/2 tsp salt and 2 tsp oil into it. With help of 1/2 cup water knead soft dough (for kneading dough, half the amount of water than flour is used. It depends on the quality or variety of flour).  Cover and keep the dough aside for 20 minutes to set.
Meanwhile prepare stuffing for the paranthas.
Preheat oil in a pan. When oil is sufficiently hot add cumin seeds and saute for while. After sauteing cumin seeds, add green chilly, ginger, coriander powder and saute the spices for few minutes. Now add salt, red chilly powder in grated carrots and saute the carrots for 2-3 minutes until water evaporates. Carrot filling is now ready.

Dough is also ready. Take little amount of dough (equal to the size of lemon) and roll in round shape. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Preheat tawa. Place 1-2 tsp stuffing over rolled parantha and lift the parantha from all sides to close the stuffing. Flatten the dough ball with your fingers so that stuffing gets spread evenly inside the parantha. Dust with dry flour and flatten some more with your fingers. Now roll into 6-7 inch diameter parantha.
Grease the tawa with some oil and with utter care place the parantha over the tawa. Cook until its roasted from beneath. When its roasted from beneath, spread some oil on the upper side and flip the parantha. Spread some oil on this side as well. Press the parantha with ladle gently and roast until it gets brown spots evenly on both the sides (Keep the flame medium. Increase the flame whenever required. This way you can prepare nicely roasted paranthas).
Take off the parantha and place it over a bowl kept above a plate. Likewise prepare all paranthas. Serve carrot stuffed paranthas with chutney, pickle, raita, aloo-tomato curry o any other sabzi you relish eating the most.
Time - 30 minutes
For 3-4 members

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Thalipeeth Recipe

Thalipeeth, a traditional recipe of Maharashtra, is prepared with multi grain flour, chilly-spices and fresh vegetables. Its a nutritious dish and making this is very easy.

Ingredients for Thalipeeth

• Thalipeeth bhajani flour - 1 cup
• Potato - 2 (boiled)
• Cauliflower - 1/2 cup (grated)
• Oil - 3-4 tbsp
• Salt - as per taste (less than 1/2 tsp)
• Turmeric powder - less than 1/4 tsp
• Red chilly powder - less than 1/4 tsp
• Green coriander - 2 tbsp (finely chopped)
• Green chilly - 1 (remove seeds and chop finely)
• Oil - 1 tbsp

How to make Thalipeeth

Bhajani can be easily bought from market. This flour is prepared with roasted lentils and wheat. Take bhajani flour in a big bowl and add salt, turmeric powder, red chilly powder, green coriander, green chilly, sesame seeds, grated cauliflower and potatoes (mashed finely). Also add 1 tsp oil and mix all ingredients nicely. With help of lukewarm water knead a soft dough.
Cover and keep the dough aside for 15 minutes to set. After 15 minutes, dough can be used for making thalipeeth.
Take little amount of dough (equal to the size of 1 medium lemon). Dust with dry flour and make a round ball. Flatten the dough ball into 2 inch diameter poori with help of your palm. Dust again with dry flour and roll into 3-4 inch diameter parantha. Make a small hole with help of your finger in the center.



Preheat tawa and grease it with some oil. Place the thalipeeth on tawa, when its roasted from beneath turn the side and spread some oil on the surface. Pour some oil in the hole, with this thalipeeth turns crispy and crusty from beneath. Flip the thalipeeth and spread some oil on the other side as well. With utter care roast thalipeeth until it turns crispy and gets brown spots on both sides.
2-3 thalipeeth can be roasted at once on a tawa. Likewise prepare all thalipeeth.
Crispy and delicious thalipeeth is ready. Serve thalipeeth with butter, curd, chutney or pickle and enjoy eating.
Suggestion:

• You can use any other vegetable like spinach, cabbage, onion and so on, as per your taste. 
• For bhajani flour: Take 1 cup rice. 1 cup millets, 1 cup jawar, 1 cup wheat, 1/2 cup chana dal, 1/2 cup urad dal, 1/2 cup moth dal, 1 tbsp coriander seeds and 1 tbsp cumin seeds. Dry roast all the ingredients separately until they turn slightly brown in color. Now mix all ingredients and ground to make flour. Bhajani flour is ready. 

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Besan Methi thepla recipe

Gujarati theplas are prepared with numerous styles. Try making misse theplas prepared from gram flour, wheat flour and spices. These can be packed in lunch or carry these when off for an outing. Methi theplas can be stored for 3-4 days.

Ingredients for Missa Methi Thepla

• Wheat flour - 1 cup (150 grams)
• Gram flour - 1/4 cup (25-30 grams)
• Fresh fenugreek leaves - 1/2 cup (finely chopped)
• Curd - 1/4 cup
• Oil - 1/4 cup (for kneading dough and applying on paranthas)
• Coriander - 1/2 tsp
• Salt - 1/2 tsp or as per taste
• Carom seeds - 1/4 tsp
• Red chilly powder - 1/4 tsp
• Turmeric powder - 1/4 tsp

How to make Methi Thepla ?

Take wheat flour in any vessel and add gram flour, red chilly powder, turmeric powder, coriander powder, salt, carom seeds, chopped fenugreek, curd and 2 tsp oil and mix well. With help of water knead soft dough. Cover and keep aside the dough for 20 minutes to rest.
Grease your hands with some oil and knead the dough until smooth.
Preheat a skillet. Take little amount of dough (equal to size of lemon) and roll giving it a round shape. Dust the dough ball with some dry flour and place it on rolling pin. Now roll thinly into 6-7 inch diameter thepla.



Now grease skillet with some oil and place the rolled thepla over the parantha. When theplas turn darker in color, flip the side and spread 1 tsp oil on the upper surface. Flip the side and spread some oil on the other side as well. Roast thepla on medium flame from both sides until it gets brown spots. Thepla is ready, take it off flame and place over a bowl kept above a plate. Likewise prepare all theplas. With this much dough, 11-12 theplas can be prepared.
Mouth drooling methi besan theplas are ready. Serve methi theplas with pickle, curd, chutney or any sabzi of your choice and relish eating.

• For 12 theplas
• Time - 30 minutes

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Bajra Aloo Mix Parantha Recipe

During winters everybody relish eating paranthas with millet, ragi or maize. Before winters come to end, try making tantalizing and spicy parathas with millet, potato and spices.

Ingredients for Bajra Aloo Mix Parantha

• Millet flour - 1 cup (150 grams)
• Wheat flour - 1/2 cup (75 grams)
• Boiled potato - 4 (200 grams)
• Curd - 2 tbsp
• Oil - 3-4 tbsp
• Green coriander - 2-3 tbsp (finely chopped)
• Red chilly powder - less than 1/4 tsp
• Green chilly - 1 (finely chopped)
• Ginger - 1/2 tsp (paste)
• Salt - more than 1/2 tsp or as per taste
• Turmeric powder - 1/4 tsp
• Carom seeds - 1/4 tsp

How to make Millet Flour Potato Mix Paratha

Take millet flour in any big bowl and add wheat flour, grated potatoes, ginger paste, green chilies, red chilly powder, salt, turmeric powder, carom seeds, green coriander, curd and 1 tsp oil into it. Mix everything together really well and knead the dough (use water if required to knead the dough).



Preheat a tawa. Take one lump from the dough (equal to the size of medium size guava), roll giving it a round shape. Dust it with dry flour. Now place dough ball over rolling pin and roll out into 3-4 inch parantha. Evenly, spread some oil over the rolled parantha and fold it into half. Now spread some oil over this and fold again giving it a triangular shape. Roll out this cone.
Spread some oil over the tawa and place the parantha over it. Keep the flame low and medium. When the parantha is slightly roasted from bottom, flip the parantha. When parantha gets brown spots on the other side, the spread some oil the upper side of the parantha. Flip the parantha and evenly spread some oil over this side as well. Roast the parantha until it gets nice brown spots on both sides and then place it over a plate. Similarly, prepare all the paranthas.



Steaming hot and scrumptious Bajra aloo parantha is ready. Serve these luscious paranthas with curd, chutney, pickle or your favorite sabzi.
Suggestions:

• Dough should be soft and tender. Use water only if required, as dough can be easily kneaded without water. 
• Roll the paranthas very gently else they might splatter while rolling.

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Sweet Paratha Recipe - Sugar Paratha Recipe

Sugar stuffed parantha or sweet parantha was one of the favorites among kids. Most of us must have relished eating this sweet parantha.

Ingredients for Sweet Sugar Paratha

• Wheat flour - 1 cup
• Ghee - 3 to 4 tbsp
• Salt - less than 1/4tsp
• Sugar - 2 to 3 tbsp

How to make Sweet Paratha

First, knead flour for  making paranthas. Take flour in a big bowl, add salt and 1 tsp ghee into it. Add water little by little in water and knead dough (during winter use lukewarm water for kneading the dough). For kneading this much quantity of flour, half a cup of water has been used. Cover the dough and keep it aside for half a hour to set.
Preheat a tawa. Take little amount of dough (equal to the size of lemon), roll and dust it with dry flour. Now roll it out into a poori with 3 inch circumference. Spread some ghee over it and place 1.5 tsp sugar over it. Lift the parantha from all sides and seal the sugar stuffing. Roll it back into a round dough ball.



Dust this sugar stuffed dough ball in dry flour and roll out into a parantha with 5 inch diameter. Roll the parantha very gently. Place the parantha over the tawa and when its roasted from beneath, flip the side. Spread some ghee over this roasted side. When the parantha is roasted from other side, flip it and spread some ghee over this side as well. Roast the parantha over medium flame until it get brown spots on both sides. Once roasted, take it off flame and place over a plate. Likewise roast all paranthas.
Delicious sweet paranthas are ready. If you open then from center, you can see sugar syrup inside. Kids relish eating these paranthas. Serve sweet parantha with jam, sauce or curd and enjoy eating.
Suggestion:
This scrumptious parantha can be packed in tiffin for kids. They will surely like to have these paranthas.

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Kathi Roll Vegetarian Recipe - Vegetable Frankie recipe

Prepare vegetable Frankie with your favorite vegetables and paneer. Stuff this stuffing in a soft roti or parantha, fold in a special way to serve. Everybody will surely like it.

Ingredients for Vegetable Frankie recipe

For Dough

• Wheat flour - 1 cup
• Refined flour - 1 cup
• Oil - 2 tbsp
• Salt - 1/2 tsp
• Desi ghee - 2 to 3 tbsp (for applying over roti or paratha)

For stuffing:

• Tomato - 1 (finely chopped)
• Capsicum - 1 (finely chopped)
• Paneer - 200 grams (small chunks)
• Cabbage - 1 cup (finely chopped)
• Green peas - 1 cup
• Oil - 2 tbsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1 pinch
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Green chilly - 1-2 (minced)
• Ginger - 1 inch piece (grated)
• Green coriander - 2 tbsp (minced)
• Red chilly powder - 1/4 tsp
• Salt - more than 1/2 tsp (as per taste)

How to make Kathi Roll Vegetarian Recipe

Take wheat flour and refined flour in any big bowl, add salt and oil into it and mix. With help of lukewarm water, knead soft dough (add water little by little). A cup of water has been used for kneading this much quantity of flour. Cover the dough and keep aside for 20 minutes to set. Dough will get puffy. Meanwhile prepare the stuffing.
Add half the amount of oil in a pan. When oil is sufficiently hot, add green peas and saute for 1 to 2 minutes until they get little crunchy. Cover and cook for 1 minute. Take out roasted peas in a bowl. Add cabbage and capsicum in the oil and saute for 1 to 2 minutes. Keep them bit crunchy.
Place rest of the oil in the oil. When oil is sufficiently hot, add cumin seeds, turmeric powder, coriander powder, chopped tomatoes, green chilly, ginger and red chilly powder into it. Stir with a spatula and cook until tomatoes get soft. Now add paneer, salt and roasted vegetables and mix everything really well. Mix green coriander as well. Stuffing is now ready.
Prepare roti:
Preheat a skillet over flame. Take a small lump from the dough (equal to the size of small guava) and roll giving it a round shape first and then flatten (like a peda). Dust the dough ball with some dry flour and place it over rolling board. Now roll it out thinly with 8 to 10 inch diameter roti. Place the rolled roti over tawa. When roti is slightly roasted, flip it and roast from other side. When it gets brown spots, take it off tawa and roast directly on flame. Apply some ghee over the roti and place it over a plate with absorbent paper or aluminium foil. Prepare rest of the rotis, similarly.



If kids relish eating paranthas, then prepare a parantha instead of roti for them. Roll like a roti but apply some ghee on the parantha and roast until it gets brown spots on both sides. Prepare as  many paranthas as required.
Prepare Frankie:
For this, place roti or parantha over a plate and spread chutney or any other you like eating the most. Now place 2 to 3 tbsp stuffing over the roti. Fold from one side first, covering the stuffing and then fold from the other side as well, covering the stuffing completely. Cover the half part with aluminium foil and place it over a plate. You can serve steaming hot rolls like this to kids.
Kids, often don't like eating spicy, so in this case serve them the rolls without applying any chutney. Just place the stuffing, fold and make the frankie. Kids relish eating the tomatoes the most, so layer some tomato sauce over the roti first and then place the stuffing and make frankie. Similarly, prepare parantha frankie.
Suggestion:
You can use any vegetables like beans, cauliflower or carrots or boiled potatoes for making the stuffing. Omit the ones you don't like eating.

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Methi Stuffed Paratha Recipe

Methi parantha can be prepared by kneading fresh fenugreek leaves in flour or by stuffing it in parantha. Serve piping hot Methi stuffed parantha with curd, pickle or butter in breakfast, everybody will relish eating it.

Ingredients for Fenugreek leaves Paratha

• Wheat flour - 2 cup (300 grams)
• Fenugreek leaves - 250 grams (small bunch)
• Oil - 3 to 4 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - 1/4 tsp
• Green chilly - 2 (minced)
• Red chilly powder - 1/4 tsp
• Salt - 3/4 tsp or as per taste

How to make Stuffed Methi Paratha

Remove stalk and clean. Wash the leaves twice with water thoroughly and place them in a sieve until dry. Now chop them finely.
Take flour in any vessel. Add 1/2 tsp salt and 2 tsp oil into it and mix well. Now with help of water knead soft dough. Cover and keep the dough aside for 15 to 20 minutes to set. Dough for making parantha is ready.
Make Stuffing:
Add 2 tsp oil in a pan. When oil is sufficiently hot add asafoetida, cumin seeds into the pan. After sauteing cumin seeds add minced green chilly, fenugreek, salt and saute for while. Also add red chilly powder. Saute the stuffing for 2 to 3 minutes. Stuffing is now ready. Turn off the flame and take out stuffing in a plate and use once it cools.
Dough is also ready. Grease your hands with some oil and knead the dough again. Place a tawa on the flame and heat sufficiently. Make one lump from the dough and roll giving it a round shape. Dust the dough ball with some dry flour and roll it out in a round circle with 3 to 4 inch diameter. Place 2 tsp stuffing over the rolled parantha. Now lift the parantha from all sides sealing the stuffing.



Flatten the stuffed dough ball with your finger. Dust the dough ball again with dry flour and roll it out in a parantha with 5 to 6 inch diameter.
When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa. Flip the sides when its slightly roasted from beneath. When the parantha is roasted from other side as well, spread some oil on the upper side and flip the side. Spread some oil on the other side as well and press gently with a ladle until it gets brown spots on both the sides. Take off the parantha from tawa and place it over a bowl kept above a place or serve it directly. Similarly, roast all paranthas.
Serve piping hot stuffed parantha with aloo matar sabzi, matar paneer sabzi, curd, chutney, pickle or any other dish you like eating.

• For 2 to 3 members
• Time - 35 minutes

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Sindhi Koki Recipe

Sindhi koki roti is prepared with again roasting raw roti made of wheat flour and spices and is usually served in breakfast. But this roti can also be packed in lunch or carry for outings.

Ingredients for Sindhi Koki

• Wheat flour - 1 cup (150 grams)
• Ghee - 3 to 4 tbsp
• Green coriander - 2 to 3 tbsp (finely chopped)
• Mint sprigs - 2 tbsp
• Ginger - 1 tsp (grated)
• Green chilly - 1 (minced)
• Turmeric powder - 1 pinch
• Asafoetida - 1 pinch
• Cumin seeds - 1/4 tsp
• Dry Pomegranate seeds - 1/4 tsp
• Carom seeds - less than 1/4
• Black pepper - less than 1/4 tsp (coarsely crushed)
• Salt - more than 1/4 tsp or as per taste

How to make Sindhi Koki

Take wheat flour in a big bowl and add turmeric powder, carom seeds, cumin seeds, green chilly, ginger, black pepper, salt, dry pomegranate seeds, asafoetida, green coriander, mint  sprigs and 1 tbsp ghee into it. Mix everything really well and now with help of water knead soft dough, same as required for making paranthas. Cover and keep the dough aside for 10 to 15 minutes to set.
Knead the dough again, until smooth. Preheat tawa over a flame. Make a lump from dough and roll giving it a round shape. Dust the dough in dry flour and roll out into a roti with 3 to 4 inch diameter. Now place this rolled chapatti over the tawa.



Roast the chappati on both side for about 30 to 40 seconds and take it off flame. Place it over a rolling pin and mash it. Now roll it back into a round dough ball and roll out again into a chappati with 3 to 4 inch circumference.
Now spread some ghee over the tawa and place the koki over it. When koki gets darker on the surface, flip the side. When its roasted from beneath, spread some ghee over the upper side. Flip again and spread some ghee over this side as well. Roast the koki on medium flame until it gets brown spots on both sides. Take off koki from flame and place it over a plate. Likewise prepare all koki.
Steaming hot koki is ready. Serve tantalizing koki with koki, chutney, pickle or any other things.
Suggestion:

• If you relish eating onions then take 1 onion and chop it finely. Mix it in flour and make koki.
• For 5 to 6 koki
• Time - 30 minutes

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Chapati with Flax seeds - Alsi ki Roti Recipe

Flax seeds with more nutritional value, Omega 3 fatty acid, Lignan and fibre than walnuts and Almonds, can be consumed daily by mixing it in roti.

Ingredients for flax seeds mixed chapati

• Wheat flour - 1 cup (150 grams)
• Cumin seeds - 1/4 tsp
• Salt - 1/2 tsp
• Flax seeds powder - 2 tbsp (11 grams)
• Ghee - 2 tbsp

How to make Roti with Flax Seeds

Take wheat flour in any big bowl. Now add cumin seeds, salt, flax seeds powder and 1 tsp ghee into it. Mix well. Add water little by little and knead soft dough. Cover the dough and keep it aside for 20 to 30 minutes to set.
After 20 to 30 minutes, dough will be ready. Grease hands with some oil and knead the dough again until smooth. Preheat a tawa. Make small lumps from the dough and roll giving it a round shape. Dust the dough ball with dry flour and roll equally from all sides. Dust this rolled chapatti with dry flour again and remove the excess flour.
Place the dusted chapatti over a rolling board and roll it out equally from all sides with equal thickness. Place the rolled chapatti over tawa. When the chapatti is roasted from beneath, it gets darker on the surface. Flip the chapatti and roast from another side as well. Meanwhile roll second chapatti.



When roti gets brown spots on other side, take it off tawa and roast directly over the flame and roast from the side with brown spots evenly with help of tongs until it gets nice brown spots. Make sure that spots appear brown in color. Flip the roti and roast from other side as well. Hold the chapatti with tongs and roast from all sides until it gets light brown spots.
Roti is now roasted, apply some ghee over it and place over a bowl kept above a plate. Likewise prepare all rotis. Serve flax seed roti with dal, sabzi, raita, curd, pickle, chutney and relish eating.
Suggestion:

• For making Flax seed powder, clean the seeds and grind them finely. 
• For making 6 to 7 rotis
• Time - 25 minutes

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Bread Kulcha Recipe - Kulcha Bread Recipe

Bread kulcha is one of the famous street food which is prepared with flour by adding yeast. Make these mouth drooling bread kulcha on any holiday and serve fresh oven bread kulcha with chole masala.
Everybody will relish eating it.

Ingredients for Bread Kulcha

• Refined flour- 2 cup (250 grams)
• Oil - 2 tbsp
• Dry fenugreek leaves - 1 tsp
• Instant dry active yeast - 1 tsp
• Salt - 1/2 tsp or as per taste
• Sugar - 1 tsp

How to make Kulcha Bread ?

For making bread kulcha, take refined flour in a bowl and add instant dry active yeast, salt, sugar and 1 tbsp oil into it. With help of lukewarm water, knead soft dough. Grease your hands with some oil and knead the dough for 5 minutes. Lift, knead and flip the dough until smooth and soft.
Grease the dough with oil from all sides and cover the bowl with a thick towel. Now place it at a warm place for 2 to 3 hours to ferment. Dough will get double than its actual size.
Remove the towel from bowl and knead the dough again. Divide the dough in 4 to 5 equal parts. Take one lump, dust with dry flour and roll it lengthwise. Now sprinkle 1/2 tsp dry fenugreek leaves over the kulcha and press it gently with your hand. With help of rolling pin, roll it out lengthwise.



Take baking tray and grease it with some oil. Place the kulcha over baking tray. Cover the tray and keep it aside for 1/2 hour.
Preheat oven at 180 degree centigrade and bake the kulcha for 10 minutes on 180 degree centigrade.
After 10 minutes, take out the tray from oven. Kulchas should be golden brown in color from both sides. Kulchas are ready. Kulchas can be stored in refrigerator for 3 to 4 days. Serve kulchas with chole, chutney, pickle, jam and relish eating.
Suggestion:

• Instant dry active yeast is added directly in maida while kneading. But if you have dry active yeast then soak it in 2 to 3 tbsp lukewarm water and add little amount of sugar as well. Keep it aside for 10 minutes and yeast will be activated. After this add this to dough. 
• For 2 members
• Time - 45 minutes

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Missi Paratha Recipe

Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make traditional missa masala parantha and serve with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed for lunch for kids.

Ingredients for Missa Paratha

• Wheat flour - 1 cup
• Gram flour - 1/2 -1 cup
• Asafoetida - 1 pinch
• Carom seeds - 1/4 tsp
• Ginger - 1 inch piece (make paste)
• Red chilly powder - less than 1/4 tsp
• Cumin seeds - 1/4 tsp
• Salt - as per taste (1/2 tsp)
• Turmeric powder - 1/4 tsp
• Green coriander - 1/4 tsp
• Oil - 2 to 4 tsp (to knead dough and apply on paranthas) 

How to make Missa Besan Paratha

Take wheat flour, gram flour, oil, salt, red chilly powder, turmeric powder, cumin seeds, asafoetida and green coriander in a big bowl. Now mix everything really well and with of water knead soft dough. Cover and keep aside the dough for half an hour to set.


Preheat a tawa. Make small lump from the dough (equal to the size of small lemon). Roll into a round dough ball and then dust with some dry flour. Place it over rolling board and roll out thinly into a parantha with 2.5 to 3 inch diameter. Spread some oil over the rolled parantha. Lift the dough from all sides, closing the parantha. Now again dust this round dough ball with some dry flour. The moment parantha starts sticking to the board, dust it again with dry flour and roll out thinly.



Place the parantha over medium hot tawa, flip the sides when its slightly roasted from beneath. When parantha is slightly roasted from the other side and brown spots appears on it then spread 1 tsp oil over the top surface and flip the parantha. Apply some oil on the other side as well. Press the parantha with a spatula and roast it gets brown spots and then flip the sides. Roast the parantha until it gets brown spots evenly on both sides. Take off the parantha from flame and place it over a bowl kept above the plate or serve it directly. Likewise fry all paranthas.
Missa parantha can also be prepared in triangular shape. For this, make a round dough ball similarly. Dust it with some dry flour and place it on rolling board and roll out in a parantha with 6 to 7 inch diameter. Spread 1/2 tsp oil over the rolled parantha and fold it into half. Spread oil over the folded side and fold it again giving it a cone shape. Dust the cone with dry flour and roll out in triangular shape. Place the rolled parantha over the tawa and roast similarly like that of round parantha, until it gets brown spots evenly on both sides.
Masala missa parantha is ready. Serve with curd, chutney, pickle, aloo tamatar sabzi or any other sabzi you like.

• For 2 to 3 members
• Time - 35 minutes

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Soya Granules Paratha recipe

Paranthas stuffed with spices and soya granules are not only scrumptious to eat but also are full of Protein. Pack them for kids with any sauce or chutney.

Ingredients for Soya chunks paratha

• Wheat Flour - 2 cups
• Oil - 1 tbsp
• Salt- 1/2 tsp or as per taste
• Soya granules - 1 cup
• Capsicum - 1/2 cup (finely chopped)
• Green coriander - 2 to 3 tbsp
• Oil - 4 to 5 tbsp
• Green chilly paste - 1/2 tsp (optional)
• Asafoetida - 1 pinch
• Cumin seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Salt - 1/2 tsp or as per taste

How to make soya keema paratha

Take 1 cup in any vessel and place it on flame. When water is hot enough, turn off the flame and place soya granules into it. Cover and keep aside for 10 minutes. Take flour in any vessel. Add oil and salt in flour. Mix well and with help of water knead soft dough. Cover the dough and keep it aside for 20 minutes to set. Preheat a pan with 1 tbsp oil. When oil is hot, add cumin seed. After sauteing cumin seeds, add green chilly paste, ginger paste, asafoetida and capsicum. Saute for few more minutes and add soya granules and salt. Mix all ingredients really well.
Stir the stuffing for 2 minutes constantly and mix some green coriander as well. Turn off the flame and take out stuffing in a bowl.



Dough is now set, knead it again until smooth. Preheat a tawa over flame. Make a lump from dough and give it a round shape. Dust the dough ball with some dry flour and roll it out in a round parantha with 4 to 5 inch diameter. Spread some oil over the rolled parantha (you can also stuff parantha without spreading oil), place 2 tsp stuffing over it and lift the parantha from all side to close the stuffing.
Gently flatten the stuffed dough ball with your fingers. Dust with dry flour and roll out gently into parantha with 5 to 6 inch diameter.
When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa and flip the sides when it is slightly roasted from beneath.
When paranthas is roasted from other side, apply some oil on the surface of parantha and spread it evenly. Now flip the parantha and apply some oil on the other side as well. Roast while pressing it with spatula. Roast the parantha until it gets brown spots on both sides evenly. Take off the parantha from tawa and place it over a bowl kept above plate or serve it directly. Likewise fry all paranthas.
Serve piping hot soya granules parantha with curd, chutney or tomato sauce and relish eating.
Suggestion:
You can also add potatoes or paneer in the soya granules, as per your preference and taste.

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Lachha Paratha Achari recipe

Often we consume all the pickle and what we are left with is its masala and oil. Try making achari lachha parantha with this oil and masala. Your entire family will relish eating it for sure. These can also be packed in lunch for kids.

Ingredients for Achari Layered Paratha

• Wheat flour – 2 cup (300 grams)
• Pickle masala – 3 to 4 tbsp
• Oil – 3 to 4 tbsp
• Salt – ½ tsp or as per taste

How to make Achari Lachha paratha

Take flour in any vessel. Add ½ tsp salt and 2 tsp oil in flour and mix well. Now with help of water knead soft dough. Cover the dough and keep it aside for 20 minute to set.
Dough is set, grease your hands with some oil and knead it again until smooth.
Preheat a tawa.
Make a small lump from the dough and make a round ball. Dust the dough ball with dry flour and roll it out in a parantha with 10 to 12 inch diameter thinly. Spread 1 tsp pickle masala over the rolled parantha and fold the paranthas as shown. Roll the folded parantha in a round dough ball. Dust the dough ball with dry flour and roll it out in a parantha with 7 to 8 inch diameter.



When tawa is hot, spread some oil over it. Place the parantha over the tawa and when it’s roasted from beneath, flip the side. When parantha is roasted from beneath, apply some oil over the upper side and then flip the side. Apply some oil on the other side as well and roast with pressing it with a ladle. Roast until it gets brown spots on both sides. Take off the roasted parantha from tawa and place it over a bowl kept above a plate or serve it directly. Likewise roast rest of the paranthas.
Serve piping hot achari laccha parantha with curd, green coriander chutney and relish eating.

• For 4 to 5 paranthas
• Time – 35 minutes

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Naan without Tandoor and Yeast

Tandoori naan can be prepared with ease on tawa as well. If there is no electricity and you cannot make use of tandoor or oven than naan can be prepared on tawa.

Ingredients for Naan without yeast - without Tandoor

• Maida (refined flour) - 2 cup (250 grams)
• Oil - 2 tbsp
• Baking soda - 1/2 tsp
• Sugar - 1 tsp
• Salt - 1/2 tsp
• Curd - 1/4 cup (3-4 tbsp)

How to make Tandoor Naan without Tandoor Oven

Take maida in a big bowl and make a dig in center. Add curd, sugar, salt and baking soda in flour. Mix ingredients with curd first and then with help of lukewarm water, knead soft dough. Grease your hands with some oil and knead until smooth. It takes 5-6 minutes to knead dough well. It takes around 1/2 cup water to knead dough. Keep the dough aside for 2-3 hours to set.
Take some dry flour in your hand and knead the dough again. Divide the dough into 6 equal balls. Roll one dough ball at a time, dust with flour and keep it on plate. Likewise prepare all dough balls. Cover the dough balls with cloth to prevent them from drying.



Preheat tawa. take one dough ball, dust with dry flour and roll to make naan. Keep naan bit thick and roll into round or oval shape. Sprinkle water over it and spread all over. Now place the naan on tawa with wet side down. When the surface turns bit dark in color, hold the handle of tawa and flip the tawa on flame and roast naan until it gets brown spots by flipping sides constantly. Place the back the tawa on flame. and with help of ladle remove the naan from tawa. Spread ghee over it and place it on plate. Likewise prepare all naan.
Serve hot with any thick gravy sabzi, chutney, pickle or curd and enjoy this delicacy.
Suggestions:

• You can also make use of refined flour and wheat flour in equal quantity.
• Naan with wheat flour can be prepared similarly but it may taste and look different.

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