Ajwain Paratha is a simple paratha flavored with ajwain seeds. It is an easy alternate to plain paratha. It is just simple flavored paratha made with whole wheat flour and ajwain seeds. It gives a mild spicy aroma and makes the paratha taste little different even with very few ingredients. It is one of those easy parathas you can make anytime.

This paratha is mostly made for breakfast or dinner and goes well with gravy, curd or even simple pickle. It feels light on stomach and easy to digest, so many people prefer this often. It is easy to make and does not take much time also, good for busy days when cooking needs to be quick.

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About Ajwain Paratha

Ajwain paratha is just made with few steps and pantry ingredients available at home. The raw dough has strong flavor because of ajwain, but after cooking it taste really nice and balanced. The flavor spreads in the dough so every bite taste good, even kids usually enjoy it without any complaints.

The texture is soft inside and it has light crisp layers outside if cooked perfectly. It has nice softness and little flakiness as oil is applied while folding. In this recipe it is not very crispy like lachha paratha, but still easy to eat. You can cook them on medium flame, gives good color.

This recipe is made with simple daily ingredients. You can add more crushed ajwain for stronger taste, or keep little mild if you want. Sometimes I add pinch of chilli powder or kasuri methi for little variation, but basic version itself feels very comforting and homely taste.

I usually make this paratha on busy mornings when nothing else ready. You can just serve it curd or sabzi. Ajwain Paratha is nothing but adding ajwain / carom seeds / omam to the usual whole wheat flour dough. This paratha is so flavourful and flaky that anyone will easily fall for it.

Ajwain is a proved medicine for cough,cold and even indigestion. It fulfills the twin purpose of adding flavour to your dish and has numerous health benefits too.

Ajwain Paratha Ingredients

• Wheat flour - I used for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like softer parathas.
• Ajwain - I have added ajwain mainly for flavor and digestion. It gives strong aroma when cooked. 
• Ghee - I used in the dough for softness and rich taste. It makes the paratha softer. You can replace it with oil also.
• Water - Water is used to knead the dough. Just add little by little so dough does not become sticky. Warm water can be used too.
• Oil - Oil is used for spreading while folding and also for cooking. It helps in forming light layers. You can use ghee for roasting also.

Why This Recipe Works

• This recipe is very easy and uses simple pantry ingredients.
• Ajwain helps digestion and makes the paratha light to eat.
• It does not need stuffing so it saves lot of time.
• This paratha goes well with many side dishes easily.
• You can prepare the dough earlier and cook when needed.

Similar Recipes

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

How to make Ajwain Paratha Step by step

1.Measure whole wheat flour and take it in a mixing bowl. Add ajwain,required salt and ghee.

2.First mix well with your fingers for the distribution to be even.

3.Then add water little by little to form a dough.Knead well to form a soft non-sticky dough.

4.Rest for 15 minutes undisturbed. Make small balls out of the dough and keep it ready. Now take a ball and place it on the chapathi rolling board.

5.Using a chapathi roller, roll it slightly. Then spread little oil on it using a spoon.Fold from one side(from top) then other side covering the previous fold( from bottom). Again spread oil.

6.Again fold from left and right. Flip it, sprinkle little flour.

7.Then roll it to a slightly thick square shaped paratha. Heat a tawa,drizzle little oil place the paratha when it will start to bubble up.

8.When it starts to bubble up, press with a ladle it will puff up,flip to other side, spread oil / ghee and cook till golden spots appear.

Serve hot.

Expert Tips

• Dough kneading - I make sure to knead the dough well till it turns soft. I usually knead for few minutes like chapathi dough.
• Resting the dough - I try not to skip resting time. Resting helps in soft paratha and easy rolling. Even 15 minutes is enough.
• Folding step - I spread oil evenly while folding. Do not rush this step as it helps in getting layers in paratha.
• Cooking flame - I always cook on medium flame only. High flame will burn the paratha fast and inside may stay raw.
• Using ghee - You can apply ghee fully for richer taste. I usually use oil and add little ghee at the end.

Serving and Storage

Serve this hot with curd, pickle or any gravy. This goes well with vegetable kurma or simple dal also. You can pack it for lunch as it stays soft for some time. Store leftover dough in fridge for up to 2 days. Before using keep it outside for few minutes.

FAQS

1.Can I skip ghee in dough?

Yes you can skip ghee and use oil instead. Paratha will still come soft but ghee gives better flavor.

2.Can I make it without folding?

You can roll it directly like chapati, but folding gives better texture. Try not to skip if possible.

3.Is this good for digestion?

Yes ajwain helps digestion and that is why this paratha feels light after eating.

4.Can I prepare dough in advance?

Yes you can prepare dough and keep in fridge for 2 days. It helps a lot on busy mornings.

5.Can I add extra spices?

You can add little chilli powder or kasuri methi. But plain ajwain taste itself is very nice.

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

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

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Methi Paratha is a healthy spiced paratha made by mixing tempered methi leaves with wheat flour in the regular making of paratha. Methi Paratha is an nice idea of including greens in the meal. This has a nice aroma, flavor because of fresh methi leaves. It can be made easily at home without much effort.

I usually make methi paratha for breakfast or for lunch box as it stays soft for a long time. You can pack it easily and it stays soft for long hours and it is one of the staple during travel. It goes very well with curd, pickle or even a simple dal. This recipe is simple and easy to understand and it does not need any fancy ingredients. If you like methi thepla, you can surely like this paratha also.

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About Methi Paratha

Methi paratha is simple paratha made with fresh fenugreek leaves, wheat flour and some basic spices. It is commonly made in many North Indian homes, mostly during winter season when fresh methi is easily available in markets. The paratha has nice flavor and soft texture when it is cooked perfectly.

This has a great flavor because of methi leaves, also it balances well with the spices added. Sautéing methi before adding it to the dough helps to reduce the raw taste and bitterness a lot. It also gives flavor and makes the paratha tastier. You can also pack it for travel as it stays good for one or two days easily.

This methi paratha has soft inside with slight crisp outside when cooked well. It is not very thick and it rolls easily. You can make it little thin or little thick based on your preference. You can also make stuffing using paneer or potato, fill it in the middle and cook it same way like aloo paratha.

I usually make this when I get fresh methi from the market. It feels wholesome and filling, makes a super way to use methi in dishes. I love parathas very much so it was such a treat for me as methi paratha is packed with flavours with the addition of all the spice powders that I added.

Whenever I find fresh methi leaves, I buy them as we all love methi thepla so this time after packing mittus lunchbox, I reserved a handful of methi leaves to try this methi paratha. Methi paratha needs no side dish at all for me, but if you prefer you can have it with curd and pickle. I had mine with curd and tangy tamarind sauce.

Methi Paratha Ingredients

• Whole wheat flour - I used wheat flour for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like.
• Fresh methi leaves - I have used fresh methi for flavor and nutrition. You can use palak or other greens also.
• Jeera - I have used it for tempering the methi leaves. It gives nice aroma, you can skip it if you don't like jeera flavor.
• Spice powders - I added red chili powder, jeera powder and chat masala. They give heat, aroma and little tang to the paratha. You can adjust according to your spice liking only.
• Oil - I have used oil for sautéing the methi and also while cooking the parathas. Oil keeps them soft. You can use ghee also for more rich taste.

Similar Recipes

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

How to make Methi Paratha Step by Step

1.Clean the methi leaves, chop it roughly rinse it in water and keep it ready.

2.Heat oil in a kadai, add jeera let it crackle. Add methi leaves and saute for a minute until it shrinks. Now add red chilli powder, jeera powder, chat masala powder and required salt.

3.Saute for 2 minutes. Now add this to whole wheat flour in a mixing bowl.

4.Add oil, first mix well with your fingers.

5.Now add water little by little to form a smooth nonsticky dough like chapathi dough. Let the dough rest at least for 15 minutes, keep covered.

6.Roll into small lemon sized balls. Take one ball,dust flour and roll it slightly thin as shown.

7.Like ways roll all the parathas ready. Heat tawa, cook the parathas first on one side, drizzle oil and cook on both sides till golden spots appear here and there. Serve hot!

Serve hot with curd or raita!

Expert Tips

• Cleaning methi - I clean the methi leaves well. I remove the thick stems and wash it well in water before using it.
• Reducing bitterness - I sauté methi before adding it to the dough. This step helps in reducing bitterness and gives good flavor.
• Dough resting - I let the dough rest for some time after kneading it. This makes paratha soft and also easy to roll.
• Spice - I add spice powders according to our taste. Sometimes I add garam masala instead of chat masala just for change.
• Cooking fat - I mostly cook using oil, but at times I have used ghee also for little more rich taste and aroma.

Serving and Storage

Serve this hot with curd, pickle or butter. This goes well for breakfast or lunch. You can store cooked parathas for a 2 days at room temperature and up to 4 days in fridge. Reheat on tawa before serving. If packing for travel, cook with little extra oil.

FAQS

1.Can I use dried methi instead of fresh?

Yes you can use kasoori methi if fresh methi is not available. Taste will differ but still good.

2.Can I skip sautéing methi?

You can, but sautéing gives better taste and reduces bitterness.

3.Can I add other greens?

Yes you can replace methi with palak or mix both also.

4.Does this paratha stay soft for long?

Yes it stays soft for a day and is good for lunch box.

5.Can I make dough in advance?

Yes you can make dough and keep in fridge for few hours. Bring to room temperature before rolling.

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

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

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Oatmeal Porridge is a nutritious and tasty breakfast made with oats, milk, sugar and with added flavors of your choice. It is a popular and healthy choice as it is high in fiber and includes various health benefits. Oatmeal Porridge is easy & quick to prepare even for beginners. Recipe included with with step by step pictures and video.

Oatmeal Breakfast is a one of my favorites and I have it once in a while when I am bored of our usual Indian breakfast. It is quite filling with all the nuts and fruits. I just made a simple one, you can fuel up the bowl with any chopped fruits like banana, apple, strawberry to make the bowl more interesting and colorful. This bowl is packed with fiber and protein, healthy and delicious too!

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About Oatmeal Porridge

Oatmeal Porridge is a rich and creamy breakfast porridge that is enjoyed throughout the world. Oats Porridge popularly known as Oatmeal porridge is made by cooking oats in a combination of water and milk until soft then sweetener and flavors are added according to our preference.

In India it is called Oats Porridge, in the US it is called Oatmeal and in UK it is called porridge. Though called by different names the basic ingredients and the making is the same. It is such a satisfying and comforting breakfast meal.

Oats are rich in fiber and protein packed with vitamins, minerals, and antioxidants. Additionally, oats are naturally gluten-free so best suited for diabetics. Oats is a great source of whole grains, contain dietary fiber and lowers cholesterol.

Oats porridge makes a satisfying and comfort meal that keeps you full for long hours. Oatmeal is very easy to prepare - the time taken purely depends on the variety of oats used. I have used rolled oats here but you can use quick cooking oats too.

Oats Porridge Video

Types of Oats

Each type of oats differ by the amount of processing they undergo. Oats are steamed, flattened, and sliced in different ways making each variety different from each other. The most popular oats varieties are :

• Whole Oats Groats - Whole oat groats are the most natural form of the grain. Whole oats groats are simply harvesting oats, cleaning them, and removing their inedible hulls. They take the longest time to cook.
• Steel Cut Oats - Steel-cut oats are most closely related to the original, unprocessed ones. They are chewier in texture and has a nutty flavor.
• Rolled Oats - Also known as Old Fashioned Oats undergo a steaming and flattening process. They are softer in texture and takes less time to cook than steel cut oats as they are precooked.
• Quick Oats - Quick oats are rolled oats partially cooked by steaming and then rolled even thinner. They are soft, mushy and cook within a few minutes.

Oats Porridge vs Oatmeal

In India this porridge made using oats is called Oats Porridge and the same porridge is popularly known as Oatmeal or Oatmeal Porridge in the US. However the cooking method is similar in both.

Variations

You can have a lot variations like Banana Oatmeal, Apple Oatmeal, Cinnamon flavored Oatmeal, Strawberry Oatmeal or Mixed Berries Oatmeal. You can also have a mix of dry fruit and nuts oatmeal too. The options and variations for this porridge are endless.

Oatmeal Porridge Ingredients

• Oats - I have used rolled oats for my porridge. You can also use either steel cut oats or quick oats too.
• Liquid - A combination of milk and water is used to make the porridge. The liquid measures varies according to the variety of oats.
• Sweetener - I have used regular white sugar. You can use honey or brown sugar or dates syrup too. You can use banana for sweetness too.
• Flavoring - You can use cinnamon powder or vanilla essence or cocoa powder or even cardamom powder or just make in plain as I have made.

How to make Oats Porridge Step by Step

1.Add 1 cup water to a sauce pan and let it boil.

2.Add ½ cup rolled oats to it.

3.Add 1 cup milk to it. You can cook completely in milk too. Use fresh boiled milk.

4.Give a quick mix and cook in low medium flame.

Note : The measure of milk and water depends on the variety of oats used so change it accordingly.

5.Keep cooking it starts to thicken and the liquid will be absorbed by oats.

6.See the texture it is still not soft and cooked fully.

7.Keep cooking until most of the liquid is absorbed and oats turns soft and slightly mushy.

8.After 5 minutes oats is cooked soft and is slightly mushy. You can mash it slightly if you prefer to have it that way.

9.Oats porridge is almost ready. If you like it more mushy then cook for 2 more minutes.

10.Add 1 tablespoon sugar to it.

11.Give a quick mix and switch off. Oatmeal porridge is ready!

12.Scoop it to a bowl. Top it with fruits, nuts, drizzle honey and serve! I added chopped walnuts, sunflower seeds, fresh strawberries and finally drizzled honey. You can add any topping of your preference.

Oatmeal or Oats Porridge is ready!

Expert Tips

• Oats - I used rolled oats. You can use quick oats or steel cut oats too.
• Chocolate Oatmeal - You can add 1 tablespoon cocoa powder along with ½ teaspoon custard powder to water make a paste and add it.
• Sugar - Adjust sugar quantity according to your taste.
• Serving - Tastes great with chilled milk , nuts, seeds and cut fresh fruits. Add any fruit of your choice. This is just my idea, feel free to modify according to your preference. Add a teaspoon of drizzled honey while serving.
• Consistency - Oats porridge usually gets thick with time so while serving add milk to get porridge consistency.
• Cooking oats - You can even cook oats in water and then add to milk but I prefer cooking oats in milk itself.

Serving & Storage Suggestion

You can serve the porridge with nuts and fruits as topping.

This porridge keeps well in room temperature only for 6-8 hours. I would not recommend storing porridge as they turn gluey and cakey after it cools down. However if you want to store - You can store the cooked porridge in fridge for up to 1 day. When needed to serve heat the porridge with little more milk and serve it to desired consistency.

FAQS

1. Is this oatmeal porridge suitable for kids and babies?

No this porridge is suitable for kids above 8 years. For babies and kids roast oats, powder it then make porridge using it. You can check detailed post on Oats Cereal Porridge here.

2.Is Oatmeal porridge good for health?

Oats has dietary fiber and has a lot of health benefits too. So having oatmeal porridge is good for health as it is easily digestible.

3.Can I store leftover porridge?

I would not recommend storing porridge as they turn gluey after it cools down. However if you want to store - You can store the cooked porridge in fridge for up to 1 day. When needed to serve heat the porridge with little more milk,water adjust the consistency and serve it with topping.

4.Can I make oats porridge entirely in water?

Yes you can make oats porridge completely in water or completely in milk as per your preference. But I recommend 50:50 while cooking anad adding more milk later if needed.

5.What is the exact consistency of oatmeal porridge?

The consistency of oatmeal porridge should be slightly runny and not too thick as it becomes more thick while cooling down. So switch off accordingly. Always serve hot!

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

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

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Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.

It's perfect for evening snack or breakfast for anyone who likes trying something healthy yet different. Chola Paniyaram is light, comforting, and filling. If you are trying millet recipes, cholam is good for fiber, keeps you full and good for digestion. I usually make this on weekends when I feel like having something warm simple at home.

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About Chola Paniyaram

Chola Paniyaram is basically dollops of fermented cholam and urad dal batter cooked in paniyaram pan. Chola Paniyaram is Kongunadu special recipe. Cholam is also called Sorghum or Jowar.I It has soft spongy texture inside and slight crisp edges. Taste is mildly earthy with little crunch and aroma from the tempering. It's different from idlis or dosas because of the shape and cooking, so it feels little special even ingredients are simple.

This recipe comes from South India where millets like cholam are common. It's mostly for breakfast or evening snack, but you can also make for lunch box. You can just add simple tempering like mustard, urad dal, curry leaves, hing and onions to give little taste. You can try variations too, like adding small veggies or little grated carrot for nutrition and color.

The flavor is mild but tempering makes it taste amazing. It's light and goes well with chutney, sambar, or even butter. Fermentation gives soft texture and slight tang which is very comforting. You can use same batter for idlis or dosas, it's very versatile. It's fun and everyone in family enjoys it warm with chutney.

I first saw this Chola Paniyaram in a millet hotel menu board which was outside the shop. I haven't visited the hotel yet, but usually see the menu board whenever I pass by that hotel. So that made google about this chola paniyaram  and later found that its kongunad special. I got this recipe from my neighbours word of mouth, so tried it the next day itself.

I usually make on weekends when I have time to soak and ferment batter. It feels satisfying to cook something simple yet wholesome. Sometimes I add little rice with urad dal to make softer. 

Chola Paniyaram Ingredients

• Cholam - I have used this as main grain, gives earthy flavor and soft texture. You can replace with foxtail millet or little idli rice.
• Urad dal - I used this to make batter fluffy, gives spongy texture. Split urad dal works too.
• Fenugreek seeds - I added for fermentation, gives mild nutty aroma. You can skip if not available but it helps fermentation.
• Onion - I finely chopped to saute in batter, gives sweetness and texture. Small onions work too.
• Mustard seeds, split urad dal, dry red chillies, curry leaves, hing - I added together for tempering, gives aroma, crunch and little spice. You can change according to taste.
• Oil - I used to fry and temper, gives nice aroma. Coconut oil works too.
• Water - I added this to grind the batter and adjust consistency, The beatter should be little runny so paniyaram cooks well.

Why This Recipe Works

• It's easy and uses simple everyday ingredients.
• Batter is soft and fermented, paniyaram come fluffy and spongy.
• Cholam gives earthy flavor which makes it different from regular paniyaram.
• Tempering gives crunch and aroma which lifts taste.
• You can serve with chutney, sambar or plain, very versatile and kid-friendly.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Kuzhipaniyaram
• Oats Paniyaram
• Vellai Paniyaram

How to make Chola Paniyaram Step by Step

1.Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for at least 6 hours. Now measure urad dal and fenugreek seeds.

2.Add water to it.Soak it for 2 hours. Now rinse dal and cholam separately, drain water and set aside.

3.First take urad dal in a mixer jar, add water little by little and grind it to a fine paste.

4.It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.

5.Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.

6.Now add salt, mix well. Keep covered and let it to ferment at least for  a day.

7.See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.

8.Add little water if its too thick.Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.

9.Add chopped onion, salt and saute well till onions become soft.

10.Now add the tempering to the batter.Mix well.

11.Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side. Cook till golden brown.

Serve hot with chutney of your choice.

Expert Tips

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Serving and Storage

You can just serve these hot with chutney or sambar. They taste best when fresh and warm. You can store leftover in fridge for a day or two, but reheat them in pan or microwave before serving. Try not to make them too early, or they'll loses their crispiness.

FAQS

1.Can I skip coconut?

Yes you can skip coconut in chutney or tempering, still tastes good.

2.Can I make this ahead?

Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.

3.Can I add in rice to batter?

Yes, adding little idli rice with urad dal makes it softer and spongy.

4.Can I use other millet?

Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.

5.Can I freeze cooked paniyaram?

Yes can freeze, reheat in pan to get crisp back.

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

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

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Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.

Bread Omelette is one of those easy breakfast dishes I end up making when I want something filling but really don't have much time to think what to cook. I mostly make this for a quick breakfast or even sometimes for evening snack, especially when someone wants something warm and tasty immediately.

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About Bread Omelette

Bread Omelette is one of the oldest street-style snacks you will find in many places, and each shop has its own variations. The base idea is simple where eggs are beaten with onions, green chilies and spices, bread slices are dipped into this and cooked together. The bread absorbs the egg mixture and you get a soft inside and light toasted outside.

Bread Omelette always reminds me of train journeys as I love bread omlette served in the Indian Railways and should admit I look forward to day train journeys just for the sake of this dish. I make it when hungry in between meals or when we want a quick breakfast. It always turns out quite satisfying.

The taste also depends on how you like your omelette to be. Some people add more onion to make it bit crunchy, some keep it plain with only spices. The heat from pepper and chili gives a nice lift and the coriander leaves adds that fresh touch.

There are many ways people make this. You can toast the bread first and then sandwich the omelette, add little cheese on top, or even mix small pieces of capsicum or tomato into the egg. You can also make a bigger one by joining few bread slices like they do in shops. Each version has its own nice taste.

Bread Omelette Ingredients

• Bread slices - I used white bread, you can use wheat bread or milk bread also, both works almost the same.
• Eggs - I added two eggs as it gives enough mixture to cover the bread properly and keeps the omelette soft and fluffy. You can add one more egg if you feel it is coming bit thin.
• Red chilli powder - I am using this for giving small spicy taste and little color. You can adjust it how much heat you want.
• Garam masala - I added a pinch mainly for flavor, it blends well with onion and egg. You can skip also if you like very simple taste.
• Turmeric powder - I used just a tiny pinch, it gives warm color and light earthy taste, and the omelette looks more bright too.
• Pepper powder - I added this for heat which suits egg recipes very well. If you like pepper flavor more, you can add a bit extra also.
• Onion - I used finely chopped onion as it gives small crunch and mild sweetness once cooked.
• Green chilli - I added one green chilli for extra heat. You can skip if making for kids or if you don't want too much spice.
• Coriander leaves - I have used little chopped coriander for fresh smell and flavor. It makes the omelette feel more light.
• Oil - I used to cook the omelette and toast the bread even. You can use ghee also if you want richer taste.

Similar Recipes

• Bread bajji
• Bread Kheer
• Bread Pizza
• Bread Halwa
• Bread Jamun

How to make Bread Omelette Step by Step

1.Break open 2 eggs in a mixing bowl, then add all the spice powders along with required salt. Then add chopped onion.

2.Add finely chopped green chilies and coriander leaves to it. Mix it well with a spoon. Beat it for few seconds.

3.Heat a pan with oil,when it is hot - pour the egg mixture on it. Tilt it so that the egg mixture is even on all the edges.

4.Take a bread slice dip in the egg then flip over and place it. Repeat this for the other egg too. So the dipped side should come on top. Drizzle oil.

5.Once it gets cooked on one side, flip over to other side, press it with the ladle. Cook for 2 minutes then flip over and serve.

Serve hot!

Expert Tips

• Beat well - First beat the eggs for few seconds so they become light and mix evenly with onions and spices.
• Cook on medium flame - I have seen cooking on medium flame makes the omelette cook properly without burning the bread edges.
• Flip slowly -Flip the omelette gently because the egg mixture will be soft at first and may tear if done fast.
• Add extra pepper - I have tried adding little more pepper sometimes, and it gives a strong nice flavor which suits bread omelette well.
• Cheese option - I sometimes place a small cheese slice on top, and it melts inside making the whole omelette more filling and tasty.

Serving and Storage

Serve this hot with chopped onions, coriander leaves or even little ketchup if you prefer. It goes well with tea or even as a quick meal by itself. This recipe tastes best served immediately. I don't recommend storing leftovers.

FAQS

1.Can I add in vegetables?

Yes you can add small pieces of capsicum or tomato also.

2.Can I skip green chil4lies?

Yes you can leave it out if you want a milder omelette.

3.Will cheese taste good in this?

Yes cheese melts well and makes it richer.

4.Can I make without onions?

You can make plain omelette too, but onions add good flavor.

5.Which bread works best?

Any regular bread works, but slightly firm slices toast better.

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

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

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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.

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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.

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