Bajra Roti is a quite popular and healthy recipe made with bajra flour. It is one of those rotis that taste great and very filling. The recipe has a soft texture and a little firm edges that goes well with curd, chutney or any sabzi you like. Making bajra roti is not hard once you know how to handle the dough.

Bajra flour alone does not bind well, so adding bit of wheat flour helps to make it easy to shape. These rotis are not rolled like normal rotis, instead we press them flat using our hands or a small bowl. It takes few tries to get it right but once you get used, it is easy. It is rich in fiber and gives energy.

[feast_advanced_jump_to]

About Bajra Roti

Bajra Roti is simple flatbread made using few ingredients only. It is a common food in many village homes and known for its earthy taste. The flour is mixed with salt and little wheat flour to help bind the dough. Once soft dough is made, it is pressed flat and cooked on tawa.

The roti turns soft inside and slightly crisp outside. Cooking it on direct flame gives a smoky touch and that is what makes it special. Bajra roti is good choice for both lunch and dinner and goes well with almost any side dish. It is one of the best millets to include in daily diet, especially when you want light and wholesome meal.

Bajra is also called pearl millet, is good for health. It helps in digestion and keeps the body cool in summer. This dish feels light for stomach but still keeps you full for a long time. It is a nice option when you want to eat something healthy but also want good taste on the plate.

I make this roti for dinner along with some simple dal or sabzi. You can just brush little ghee on top before serving, it makes it soft and adds nice flavor. This roti is one of those dishes that feels close to home cooking.

Bajra Roti Ingredients

• Bajra flour - I added bajra flour. It gives earthy flavor and makes the roti healthy. You can use fresh flour for better taste.
• Wheat flour - I added few spoons of wheat flour to make the dough easy to bind and press. You can skip it if you want gluten free version.
• Salt - to taste
• Water - as needed

Similar Recipes

• Tandoori Roti 
• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha

How to make Bajra Roti Step by Step

1.In a mixing bowl, take bajra flour, wheat flour and required salt, mix well. Then add water little by little.

2.Knead it to a soft dough. Make small lemon sized balls.

3.Take  a ball, place it in between a plastic sheet press it with a flat based container to flatten it.

4.Carefully remove it from the plastic sheet, make all the rotis similarly. Heat  a tawa, now carefully  transfer the rotis to the tawa.

5.Cook on on one side then transfer to direct flame and cook for few seconds. Brush it with ghee or butter.

Serve hot with any chutney of your choice.

Expert Tips

• Soft dough - The dough needs to be soft and smooth while mixing. If it becomes too tight then roti will start breaking when you press it. Add little more warm water if needed to make it soft.
• Pressing method - I usually keep the dough ball between two plastic sheets and press it using small flat bowl. It is more easy than rolling with pin and helps to get even round shape.
• Cook properly - Always cook one side nicely before flipping or keeping it direct on flame. This helps the roti to puff well and cook evenly from inside.
• Spiciness - You can add little ajwain, cumin or a pinch of chili powder in the dough if you want bit spicy taste. It gives nice flavor and good smell when roasting on tawa.
• Kasuri methi - I sometimes add small amount of kasuri methi in dough, it gives lovely aroma and slight bitter taste that goes very well with bajra flavor.

Serving and Storage

Serve this hot with curd, onion chutney or simple dal. It also taste nice with jaggery and ghee. You can even serve it with pickle or any spicy curry you like.

Keep leftover rotis in clean box and put in fridge for one day. Reheat on tawa for few seconds  before serving so it turns soft again.

FAQS

1.Can I make with bajra alone?

Yes, you can, but shaping will be little hard. You can press it slowly with hands on plastic sheet or butter paper.

2.Why my roti breaking while pressing?

If the dough is too dry or tight, it will break easily. Just add little more water and knead again till soft.

3.Can I add chili?

Yes, you can add, if you want spicy taste. You can also try adding chilli flakes.

4.How to store these rotis?

Keep in an airtight box and store in fridge for one day. Reheat on tawa before serving so it becomes soft again.

5.Can I make thick rotis?

Yes, you can make it thick or thin, how you like. Just make sure to cook well on both sides.

If you have any more questions about this Bajra Roti Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Bajra Roti Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Bajra Roti Recipe appeared first on Sharmis Passions.

Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.

The flavor is warm and light with small hint of spice. I like to have it with chutney, pickle or just a cup of tea in morning. It's good choice for breakfast, lunch or even quick dinner because it cooks so fast. I like how makhana makes it filling but not heavy, so it feel nice and comforting to eat even on busy days.

[feast_advanced_jump_to]

About Makhana Paratha

Makhana Paratha has mild flavor with a mix of simple spices and it tastes soo good without being heavy. It feels filling yet light, nice to have any time of the day. You can have it for breakfast, lunch or even quick dinner. The paratha turns little golden brown when roasted on tawa with ghee, giving that nice homemade smell.

The dough has turmeric, red chili powder and roasted cumin which gives good flavor but not too spicy. I add some coriander also, it gives freshness and small color to it. You can also make this as base and boiled potatoes filling to this in aloo paratha version.

This paratha recipe is also healthy because makhana is full of protein and easy to digest. When mixed with wheat it becomes more filling yet stays light on stomach. It keeps you full for long so it is good for breakfast or travel food also. You can pack it for lunch box or serve hot with curd or pickle.

I usually make this whenever I am craving something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle and little chilled curd on the side.

Though makhana's flavor was very mild that I could hardly find out any difference, the parathas were very soft. I am buying phool makhana (lotus seeds) often these days as mittu has started to like it, she loves to munch on ghee roasted makhana with a drizzle of chat masala powder, perfect snack for evenings.

 Makhana Paratha Ingredients

• Wheat flour - It is base for the dough. It gives soft texture and helps parathas stay soft. You can use also use maida if you want.
• Phool makhana - I roast the makhana till crisp and grind to fine powder, it adds a nutty flavor to the paratha.
• Spice powders - I just used turmeric, red chili and cumin powder for color, spice and flavor. You can skip the turmeric if you want plain paratha.
• Coriander leaves - I chop fresh coriander finely and add it, it just lift the taste a bit and give nice freshness. You can skip if not available.
• Ghee - I add small spoon of ghee for roasting makhana and also while kneading. It gives softness and subtle flavor.
• Oil - I used for cooking the parathas. Cook till golden spots and crisp edges.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Makhana Paratha Step by Step

1.Heat ghee in a tawa, add makhana and roast till golden  or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.

2.Transfer to a mixer jar and grind it to a fine powder. In a mixing bowl take all other ingredients (except oil) along with makhana powder.

3.First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow i to rest for 15 minutes at least.

4.Then knead again and form lemon sized balls. Take a ball and start rolling. Dust flour if needed to avoid sticking

5.Roll to thin parathas. Roll the rest of the parathas too and keep it ready. Heat a dosa tawa, drizzle oil, then carefully transfer a paratha.

6.Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.

Serve hot!

Expert Tips

• Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
• Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
• Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
• Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
• Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.

Serving and Storage

You can serve this dish with curd or any pickle. It also goes well with dal or sabzi for a simple meal. You can pack it in lunch box or take it for short trips also.

Store leftover in airtight box for few hours. Reheat on tawa before serving to keep it soft and warm. It taste best when eaten fresh but stays fine for a day.

FAQS

1.Can I skip turmeric?

Yes, you can skip it if you do not like the yellow shade. It is just for color and mild warmth.

2.Can I make this without ghee?

You can use oil both for kneading and cooking. Paratha will still come soft though taste little different.

3.Can I add other flours?

You can mix little millet or rice flour if you want. I usually stick to whole wheat for soft texture.

4.Will it stay soft if stored?

Yes, it stays soft for few hours in airtight box. Just reheat slightly on tawa before serving.

5.Can I use makhana powder from store?

Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.

If you have any more questions about this Makhana Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Makhana Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Makhana Paratha Recipe appeared first on Sharmis Passions.

Gobi Paratha is one of the most loved stuffed parathas, especially for people who enjoy soft bread with tasty filling inside. It is made by stuffing spiced cauliflower mixture in regular wheat dough and cooked on tawa till golden brown. The outer side stays soft while the inside turns out full of flavor in every bite.

This paratha is a great option when you want something filling but not too heavy. It can be packed for lunchbox or enjoyed for dinner along with raita, curd or just pickle and onions on the side. The cauliflower stuffing gives a nice different taste compared to plain parathas and that makes it stand out more.

[feast_advanced_jump_to]

About Gobi Paratha

Gobi Paratha is a popular North Indian flatbread that is stuffed with cauliflower as main filling. Finely grated or mashed cauliflower is mixed with Indian spices and then stuffed inside wheat dough, rolled out and roasted. It is very common in Punjabi homes and also you find it in dhabas across North India.

The texture of gobi paratha is soft and slightly crisp when cooked well with ghee. The stuffing has a nice spicy and tangy taste which blends with the wheat outer layer. Some like to make the stuffing very simple while some add more spices to make it bold. Any way it tastes good and very homely too.

There are many small variations in gobi paratha. Few people use raw grated cauliflower directly, some prefer steam cooking before mixing with spices. You can also add onion or green chillies to the filling, some even mix gobi with other vegetables. Each house has its own way and that makes it special.

I usually make gobi paratha when I want a quick dinner that is wholesome. At my home it gets finished really fast as it tastes best served hot from the tawa only. Sometimes I even prepare the stuffing earlier, then rolling and cooking becomes very easy after a long day.

Gobi Paratha Ingredients

• Wheat flour - I have used regular wheat flour for the dough, it makes the paratha soft and holds stuffing well. You can also use multigrain flour also if you want little extra fibre.
• Cauliflower florets - These are the star here, I usually steam cook them little so the filling turns soft and easy to roll. Fresh gobi gives better taste always.
• Spice powders - I have used red chilli powder, garam masala, roasted jeera powder and small pinch amchoor powder. They give heat, aroma and tang. You can adjust according to your spice liking only.
• Coriander leaves - I add fresh coriander for a nice refreshing touch. It balances the taste of cauliflower and spices.
• Oil and ghee - I mix of oil and ghee. Ghee gives authentic flavor and oil prevents burning fast. You can also use only ghee if you like rich taste.

Similar Recipes

• Aloo Paratha
• Methi Paratha
• Cheese Paratha
• Plain Paratha
• Methi Thepla

How to make Gobi Paratha step by Step

1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add ½ teaspoon oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage .Allow it to rest.

2.Cut cauliflower into small florets, add it to warm water to remove worms if any.Then steam cook it, you can pressure cook it too.In a mixer add green chillies along with cauliflower.

3.Just run it once, Set aside. Heat oil in a pan crackle jeera, then add the cauliflower mixture.

4.Add required salt, red chili powder, roasted jeera powder, garam masala powder and amchoor powder. Give a quick mix so that the spices are nicely mixed. Finally add coriander leaves and mix it. Set aside to cool.

5.Now pinch a lemon sized ball, Flour the surface and roll the chapati dough slightly thicker. Spoon the mixture may be 2 teaspoon. Gather the dough from all sides like shown below. Seal it completely.

6.Flip over and press it well with your hands so that the stuffing is even on all sides.Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.

7.Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side, Flip over to other side and cook till brown spots appear here and there. It will start puffing up when we press it. Cook well on both sides. Brush it with ghee.

Serve hot!

Expert Tips

• Dough consistency - I always keep dough soft but not sticky, this makes rolling easier and stuffing won't break out.
• Stuffing texture - I usually steam gobi little and pulse in mixie once, it gives even filling. You can grate raw gobi too if you like small crunch.
• Rolling technique - While rolling, don't press too much in center. Keep it slightly thick so stuffing spreads evenly and paratha won't tear.
• Cooking method - I cook on medium high flame and keep adjusting, so the paratha cooks well inside and gets nice brown spots.
• Ghee finishing - I always brush little ghee at last, it keeps paratha soft and gives very good flavor.

Serving and Storage

Serve gobi paratha with plain curd, raita or even simple pickle. It also goes well with sliced onions and little butter on top. For lunchbox, paratha with curd and pickle stays good for few hours. Leftover parathas I keep in fridge inside airtight box, then reheat on tawa with small ghee.

FAQS

1.Can I skip amchoor powder?

Yes you can skip, or just use few drops lemon juice to give tang.

2.Can I use raw cauliflower?

Yes, some people grate raw gobi and use it. It gives more crunch but also strong smell.

3.Can I prepare in advance?

You can make the stuffing earlier and keep in fridge, but roll and cook parathas fresh only.

4.Can I make without ghee?

Yes you can use only oil. But ghee gives that special taste so I always prefer little.

5.Can I freeze gobi paratha?

Yes, half cooked parathas can be frozen. Just roast fully when needed and serve hot.

If you have any more questions about this Gobi Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Gobi Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Gobi Paratha Recipe appeared first on Sharmis Passions.

Carrot stuffed paratha is a yummy and delicious paratha made with grated carrots, whole wheat flour and spices. This is one such easy paratha recipe that kids will love it for its taste and orange colour. The recipes use everyday simple ingredients and can be made in less than 30 minutes. It is a healthy,...

Read More

The post Carrot Paratha Recipe appeared first on Yummy Tummy.

Originally posted 2016-12-07 00:29:48.

The post Masala Arbi (Sautéed Taro Root) appeared first on Manjula's Kitchen.

Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread.

This recipe will make 6 rotis, and will serve 3.

Ingredients:

• 2 cups makki ka atta, corn flour
• 1 cup potato, boiled peeled and grated
• 1 teaspoon salt
• 1 teaspoon chili flakes
• 2 tablespoons dry fenugreek leaves, kasuri mathi
• 1/8 teaspoon asafetida, hing
• ¾ cup warm water
• 3 tablespoons of ghee or clarified butter for cooking roties

We also need a plastic sheet about 8” x 12” to roll the roties I am using a zip lock bag.

Method

1. Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For makki ki roti make the dough when ready to make roti.
2. Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes. Potatoes help to binding the dough.
3. Divide the dough in 6 equal parts. Make them in smooth balls.
4. Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: may be the edges will not be as clean like other roties.
5. Heat the skillet over medium heat. Skillet should not be very hot. Otherwise roties will not cook through.
6. Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side.
7. After few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat.
8. Repeat with the remaining dough, until they are all done.

Serve them hot. Makki ki roti traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the roties.

Originally posted 2016-06-16 23:30:35.

The post Makki Ki Roti – Paratha appeared first on Manjula's Kitchen.

Rajma masala|no onion no garlic recipes – Easy to make Rajma masala without onion, garlic, and tomato. Creamy one-pot Rajma masala recipe with full recipe and step-by-step pictures.

Usually, we make Rajma masala with the addition of spices and onion, tomato, and garlic. Sometimes we omit onion and garlic, but in this recipe, we are not adding onion or garlic, or tomato. Even we are not any garam masala too. I tasted this finger-licking creamy rajma at my relative Savitha’s place some time back. We all loved it and being a hardcore Rajma fan, I asked her version of the recipe.

When she told, me it is without the addition of onion, tomato or garlic, and any other spices except ginger, I got super excited. The recipe was very simple but I didn’t note it down. A few weeks later when I got a pack of dried Rajma from the Indian store, I remembered this recipe. I called up Savitha and asked for the recipe. She immediately texted me the recipe.

I tried home the next day and shared it on my Instagram reels. As many followers asked for the recipe, I made it a few days later to blog the recipe here. Also, check out my no onion no garlic no tomato Chole masala recipe too.

 

• Wash and soak the Rajma for 8 hours or overnight.
• I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.
• In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.
• Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well.

• Next day drain the water and add this to the pressure cooker.
• Add 2 cups of water to this.

• Pressure cook for 3 whistles.
• Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.
• After 40 minutes, bring the flame to medium and cook for 4 whistles.
• Switch off the stove.

• Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness.
• Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.
• Switch off the flame.

• In a pan add ghee and once it is hot add the red chili powder.
• Switch off the flame in few seconds, do not let the chili powder burnt.

• Add this to the Rajma.
• Mix well. Creamy Rajma is ready.
• Serve with rice, roti or naan.

• If you want you can add finely chopped coriander leaves or crushed kasoori methi.

Notes:

1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour.
2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma.
3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.

The post Rajma masala|no onion no garlic recipes appeared first on Jeyashri's Kitchen.

Healthy Lauki and Carrot Paratha is a good option when you have little fussy eaters at home.

Bottle Gourd is a vegetable that grows on vines. It contains many minerals and is high in fiber thus making it super healthy.

Tomato Paratha is a delicious and nutritious dish that is popular in India. It's a tasty way to incorporate the health benefits of tomatoes into your diet, making it an excellent breakfast or lunch option. This dish is easy to make, and the ingredients are readily available, making it an excellent choice for busy weekdays or a quick snack.

Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too. 

Ingredients needed for Kanda gadda bakshalu

• Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region. 
• Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
• Cardamom – this is completely optional
• Whole wheat flour – You can also use Maida / All purpose flour instead.
• Oil
• Ghee

How to prepare this Kanda gadda bakshalu?

 Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are  traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.

Missi roti recipe – A popular Punjabi roti recipe with a combination of gram flour, whole wheat flour, and spices. No onion no garlic Missi roti recipe with full video and step-by-step pictures.

Next to naan and Tandoori roti, missi roti is a popular Indian flatbread. It is a very popular dish in Punjabi and Rajasthani cuisine. Usually, we make Indian flatbread with whole wheat flour and the Naan is made using plain flour. This one is a mix of whole wheat flour and gram flour, also called kadalai maavu in Tamil and besan in Hindi.

We can pair this with any North Indian-style gravy or a simple dal. I tasted missi rotis in dhabas when we did a road trip from Delhi to Haridwar a few years back. Also, I tasted this in Jaipur many years back. They serve mini missi rotis, smeared with a generous dollop of butter on the top. It comes out soft but personally I feel, it should be served hot. I have posted a video on methi missi roti recipe in Jeyashris kitchen.

Also check out, how to make soft phulkas, Homemade stove -top Garlic naan, Aloo kulcha recipe, and Peshwai naan.

 

• In a bowl add the gram flour, wheat flour, cumin seeds, ajwain, red chili powder, turmeric powder, kasoori methi, coriander leaves an salt.

• Mix well and add water little by little and make a smooth dough.
• Add 1 tsp of oil and spread it over.
• Keep this covered for 10 minutes

• Make equal lemon sized balls.

• Take one dough ball and dust it with dry atta. You can use rice flour as well.
• Roll this into a roti.

• I used a lid to make into a perfect round as the edges were cracked. This is very common while making roti using gluten free flour.

• Place the rolled roti on a hot tawa.
• Cook on both sides.

• Take out and show it on open flame for 2-3 seconds.
• This step is to give a dhaba style tandoor touch.

• Apply butter on both sides.
• Serve hot.

• Repeat the same for the rest of the dough.
• Missi roti tastes well with simple dal or any paneer sabzi.

The post Missi roti recipe appeared first on Jeyashri's Kitchen.