Category: Paratha (page 1 of 2)

Thalipeeth | How to make thalipeeth | Healthy Recipe

Today’s recipe is ‘Thalipeeth’. It is a flatbread/pancake which is made of a mix of healthy flours. It is a very popular recipe from Maharashtra. The dough for it is prepared from a flour of legumes, grains, spices and vegetables. It is a healthy and nutritious recipe, which can be enjoyed in all three meals. You can serve it with chutney/raita/curry.

Thalipeeth

Thalipeeth

For this recipe, you will require – flour (mix of ), grated bottle gourd, chopped onion, coriander, green chillies, and spices.  In Maharashtra, readymade flour is easily available in the market. If you want, you can also add green leafy vegetables to the dough.

For more paratha or poori recipes, check – Bathua Multigrain Poori | Chenopodium Puri RecipePalak Puri | How to prepare spinach puriMethi Thepla Recipe (Gujarati methi thepla)Paneer Paratha (Cottage cheese stuffed paratha)Paneer Baida Roti (cottage cheese & egg parcel)Mooli Thepla | Radish Flatbread- How to make methi thepla

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 2

Duration: 30 mins

Ingredients for Thalipeeth

Wheat flour+Rice flour+Jowar flour+Bajri flour+ Besan / Gram dal flour + Urad dal flour200 gms
Grated bottle gourd / Lauki1 cup
Coriander leaves (chopped)2-3 Tbsps
Onion (chopped)1 (medium)
Green chillies2-3 (large) or as per taste
Red chilli powder1 tsp or as per taste
Saltas per taste
Coriander powder1 tsp
Turmeric powder1/2 tsp
Sesame seeds (Til)1 tsp
Cumin seeds (Jeera)1 tsp
Carom seeds (Ajwain)1 tsp
Oil1 Tbsp
Waterfor smooth soft dough

Method for Thalipeeth

  • In a deep vessel, take flour mix, red chilli powder, turmeric powder, salt, coriander powder, cumin seeds, sesame seeds and carom seeds. Mix well.

  • Next, add grated bottle gourd, chopped coriander leaves, green chillies and chopped onion.

  • In the flour mix, add oil, mix well.

  • Prepare a pliable soft dough with the help of water. Add water in small batches.

  • Wet a cloth to flatten dough easily. Squeeze and remove excess water from the cloth.

  • On the wet cloth take a small dough ball.

  • Flatten the dough in chapati shape with fingers. Use water to spread dough easily.

  • Make three-four holes on the dough.

  • Heat tawa and spread little oil on it.

  • Next, lift the wet muslin cloth and carefully place it on the tawa with the thalipeeth side touching the tawa. Now, gently pull the muslin cloth, without breaking the dough.

  • Pour oil into the holes. This helps in the perfect cooking of thalipeeth.

  • Cover the thalipeeth and cook on medium flame.

  • When the bottom side is golden brown and perfectly cooked, flip thalipeeth to the other side.

  • Cook thalipeeth from both side nicely.
  • Repeat this method for remaining dough also.
  • Serve hot thalipeeth hot with any chutney of your choice.

Mooli Thepla | Radish Flatbread- How to make methi thepla

Today’s recipe is ‘Mooli Thepla’.  It is a flatbread/thepla which is made from mooli (white radish). Winter is the perfect season to enjoy parathas or thepla made from mooli as it is easily available on the market these days. Mooli thepla can be enjoyed as breakfast with pickle or during lunch/dinner. You can also pack it in the lunchbox for kids or yourself.

Mooli Thepla

Mooli Thepla

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Bathua Multigrain Poori | Chenopodium Puri Recipe

Today’s recipe is ‘Bathua Multigrain Poori’.  You can easily get bathua these days in the market, as the vegetable market is full of green leafy vegetables. Bathua is also known as Chenopodium. I have already shared a bathua raita/yoghurt dip recipe on the blog. Puri is another way with which you can enjoy bathua and can even include it in your kid’s recipe.

Bathua Multigrain Poori

Bathua Multigrain Poori

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Palak Puri | How to prepare spinach puri

Today’s recipe is ‘Palak Puri’. Spinach is healthy but not everyone is fond of it 😀 .The market is loaded with green veggies these days, palak puri is one dish with which you can add healthy green veggies to your diet. These puris go really well with aloo ki sabzi, I have shared many aloo recipes on the blogs, you can prepare any as a side dish. You can prepare these for a festive occasion and also for lunch box.

Palak Puri

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Methi Thepla Recipe (Gujarati methi thepla)

Hi foodies ! Today’s recipe is ‘Methi Thepla’. Thepla are Gujarati flatbread made from fenugreek leaves, different types of flours and few Indian spices. Balanced proportions of all the main ingredients gives a healthy snack or meal. Use fresh fenugreek leaves for this recipe. You can serve thepla as snack or as a full meal along with green chutney or plain curd / koshimbir or ketchup or any chutney of your choice.

Methi Thepla

Methi Thepla

For more paratha recipe, you can check  Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha , Butter Naan (how to prepare naan at home) .

For chutney recipes, you can check Mirchi Thecha (maharashtrian green chilli garlic chutney) , Sweet n Spicy Tomato Chutney (Tamatar chutney) , Chilli Garlic Sauce (Homemade) , Chili garlic chutney (Sabut Lal mirch aur lahsun chutney) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 7

Duration: 10 mins (prep time) + 30 mins (cook time) = 40 mins (Total time)

Ingredients for Methi Thepla

Fenugreek leaves/ Methi
(chopped)
1 bunch
Wheat flour/Atta500 gms
Maize flour/Makka atta1 cup or 100 gms
Gram flour/Besan1 cup
Salt1 Tbsp as per taste
Red chilli powder1/2 tsp or as per taste
Coriander powder2 tsp
Green chilli-garlic-ginger paste15 (chillies)+1 pod garlic+1/2" ginger
Turmeric1/2 tsp
Carrom seeds/ajwain1/2 tsp
Asafoetida/Hing1/8tsp
Cumin seeds/Jeera1 tsp
Sugar (optional)1 tsp
Oil for dough1/2 cup
Curd1/2 cup
Oil for shallow frying
Sesame seeds1 tsp
Coriander leaves (chopped)2 Tbsp

Procedure for Methi Thepla

  • Wash and cut methi/ fenugreek leaves.
  • In a large vessel take wheat flour, gram flour, maize flour, oil, salt, fennel seeds, carrom seeds/ajwain, cumin seeds, asafoetida, red chilli powder, coriander powder, turmeric, curd, sugar and green chilly ginger garlic paste.

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  • Add chopped fenugreek leaves in the above mix.

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  • Knead a dough.

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  • For thepla, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the thepla on it. Keep it on high flame.

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  • When thepla is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.
  • Spread oil/ghee/butter on the other side too and let the thepla cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining theplas like this.
  • Serve it hot with koshimbir / plain curd / green chutney/  tomato chutney.

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Butter Naan (how to prepare naan at home)

Hi everyone ! Today’s recipe is ‘Butter Naan’. Now try delicious and soft butter naan at home. Serve these soft breads with rich veg or non-veg dish.  You can prepare it when you want to give home-made food a restaurant style touch. I am preparing naan with maida/all purpose flour, for healthier option you can try it with whole wheat flour.

Butter Naan

Butter Naan

Traditionally naans are prepared in clay ovens, I have prepared it in an electric oven. If preparing at home you can also use tava. To prepare naan at home all you need to do is to follow steps.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

You can serve butter naan with any of these dishes White Chicken Recipe (Chicken in white gravy) , Bhuna Gosht (Lamb cooked with desi masalas) , Bhuna Murgh (Chicken with yoghurt and cream) , Jhatpat Egg Masala (masala egg recipe) , Easy Chicken Curry (Chicken curry) , Jhatpat Shahi Paneer (Quick royal cottage cheese) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) , Malai Kofta (Stuffed cottage cheese balls in gravy)

Serve: 2-3

Duration: 2 hrs

Ingredients for Butter Naan

 

Maida/All purpose flour1/2 kg
Yeast1.5 tsp
Curd/Yogurt2 tbsp
Sugar1 tsp
Saltas per taste
Ghee3 tbsp

Procedure for Butter Naan

  • In a bowl, take yeast, lukewarm water and sugar.

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  • Stir the mixture. Cover it. Keep it for 10 minutes.
  • In a big bowl or plate, add maida/all purpose flour, curd, salt and ghee/butter.

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  • Whisk above mix of flour with yeast mixture. Knead everything to get a soft dough.

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  • Cover dough and allow the dough to leaven for at least 1 hours.
  • After 1 hour divide the dough in equal size balls.

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  • Start preparing the naan just like you prepare chapati, but this time you need to prepare thick roti/chapati.
  • Sprinkle naan with nigella seeds or kalonji.

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  • With the help of fork prick naan.

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  • Place naan in an electric oven.

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  • When preparing naan with maida/all purpose flour, keep one thing in mind, always prepare fresh and hot naan.

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  • Spread butter on the naan.

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Punjabi Chole Masala Instant Bhature Recipe

Happy Monday ! Today’s recipe is ‘Punjabi Chole Masala Instant Bhature’.  Chole bhature is a very popular dish of north India. Every Indian restaurant here in India serves chole bhature. Chole bhature is a delicious dish in which chickpeas are cooked with indian spices and it is served with fluffy deep-fried leavened bread. In this recipe, we are using soda water as leavening agent to soften and lighten dough. This instant bhatura recipe was shared by one of my friend, from that time we prepare our bhatura this way only.

This recipe requires no garlic and onion to prepare chole masala. It is a very easy recipe, someone with very less experience in cooking can prepare it. This chole masala recipe uses very less oil, so even person on diet can try this one.

You can prepare Punjabi chole masala powder at home only, check- Punjabi chole masala recipe to prepare chole masala.

Punjabi Chole Masala Instant Bhature

Punjabi Chole Masala Instant Bhature

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 6

Duration: 1 hour

Ingredients for Punjabi Chole Masala Instant Bhature

For Punjabi Chole Masala
Chole/Chickpeas500 gms
Tomato for puree5 (medium size)
Curry leaves7-8
Salt as per taste
Red chilli powder2 tsp or as per taste
Punjabi chole masala2 tsp
Soda1/8 tsp
Wateras required
Oil/Ghee4 tbsp
Tea bag1
Coriander leaves (chopped)2 tsp (for garnishing)
Onion for garnishing
Instant Bhature
Maida/All purpose flour750 gms
Semolina/Suji
(optional)
half cup
Soda water1 small size full bottle
Saltas per taste
Oilfor deep frying
Sugar1 tsp

Procedure for Punjabi Chole Masala Instant Bhature

For Punjabi Chole Masala:
  • Soak chickpeas overnight or for 7-8 hours in sufficient water.
  • Drain water and boil chole/chickpeas with salt, tea bag and soda in a pressure cooker. You can also prepare tea bag at home like me.

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  • Let pressure drop on its own. Remove tea bag from the boiled chole.
  • In the boiled chole, add tomato puree, salt and punjabi chole masala powder.

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  • Now prepare a temper, heat oil, add curry leaves and red chilli powder.

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  • Temper chole, cook chole for at least 15 minutes. Mash chole and if you want semi dry consistency add water accordingly. Do not cover the cooker.

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  • Punjabi chole masala is ready to serve. Garnish with chopped coriander leaves.

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For bhature:
  • Sieve maida/all purpose flour, sooji, and salt.

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  • Add soda water and sugar, mix well.

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  • Knead everything well. Prepare a smooth dough.
  • Cover dough with a cloth and keep dough for 15 mins.
  • Heat oil in a deep frying pan or kadhai.
  • Make balls from the dough and prepare bhature with the help of rolling pins.

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  • When the oil is hot enough, place bhatura in the oil. Let bhatura puff.

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  • When the bhatura are light golden, remove from oil and keep on a tissue paper to drain excess oil.
  • Make rest of the bhatura this way.
  • Serve the bhatura hot with punjabi chole masala and onion wedges.

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