Ingredients: For 4 parathas
Whole wheat dough
Chopped onions (1/3 cup)
Chopped beans (1/3 cup)
Chopped capsicum (1/3 cup)
Shredded cabbage (1 cup)
Shredded carrots (1 cup)
Shredded processed cheese (2 cups or more as per choice)
Oil (1 tbsp+ for frying)
Maida ( 1 tbsp)
Water (2 tbsp)
A Making the filling
- Set a pan to heat at medium.
- To the warm pan, add a tbsp of oil.
- To warm oil, add chopped onions, and sauté till light pink.
- Add beans. Saute for 30 seconds.
- Add capsicum. Saute for 30 seconds.
- Add cabbage. Saute for 30 seconds.
- Add carrots. Saute 30 seconds.
- Add 1/3 tsp salt. Mix well. Switch off heat.
- Transfer the mix to another bowl for cooling.
- Once the mix is completely cool, add 4 tbsp shredded cheese and mix well.
- Add 1 ½ tbsp chili flakes or as per choice.
- Add little Italian seasoning as per choice.
- Always check for salt after adding cheese. Add more if need be. I needed to add ¼ tsp salt.
B.Making maida paste for sealing
To 1 tbsp maida, add water little at a time, and make a smooth thick paste.
C. Making semi cooked rotis first
- Roll a very big roti.
- Cook it very lightly from both sides.
- You could prepare all these semi cooked rotis first, and assemble later.
D. Assembling the paratha
- On the outer edge of roti smear maida paste (till 1/2 inch from outer edge)
- Transfer ¼ of leftover cheese to the center of roti. Layer with ¼ prepared filling. Shape filling like a rectangle.
- Fold roti one by one from all sides to seal like an envelope. Apply more paste on open surfaces for easy sealing.
- Fry parathas on the tawa.
- Another method is to cook roti lightly from one side. Flip it over. keeping heat at lowest, assemble paratha while still on the tawa, and fold like an envelope. Fry the paratha. This method needs you to work very fast.
Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.
To view this video in English,
To view this video in English, check out the link
Whole Wheat Flour (11/2 cup + some for rolling and dusting)
Water + milk ( 200 ml, warm)
Oil ( 1 tbsp)
Desi Ghee or any oil of your choice( as required)
1.Using water+ milk mixture, knead a soft dough with whole wheat flour, sugar, salt and oil.
2. Refrigerate the dough for atleast 30 minutes.
3. After 30 minutes, give a quick final knead to the dough and divide it in 5 equal sized balls.
4. Using dry flour, roll a ball into a big disc, say 10 inches diameter.
5. Apply a generous helping of desi ghee on this disc.
6. Using a knife or pizza cutter, make 5 vertical and 5 horizontal cuts on the disc.
7. Sprinkle dry wheat flour onto this disc.
8. The whole disc is now divided into smaller pieces.
9. Start piling these small pieces one on top of the other, with the smallest as the topmost and the largest one as the bottom most.
10. You will now have a big pile of pieces.
11.Press it firmly with your palm.
12.Toss this big pile into the dry wheat flour and roll it into a disc, say 7 inches in diameter.
13. Cook this on a hot griddle(medium heat), on both sides.
14. Apply desi ghee on both sides and press lightly to make a crisp lachchha paratha.
15.Once off the griddle, crush it very gently between your palms to separate the layers.
Your crisp, crumbly, soft parat paratha is ready. Enjoy it with any curry, veggie, lentil or raita of your choice, or with a cup of tea/coffee.
Whole Wheat Flour (1 1/3 cup)
Skinless Urad Dal (¼ cup)
Spinach leaves (2 cups)
Water (2 tbsp+ 5 tbsp) (or as required)
Oil (2 tbsp + for frying)
Salt ( ½ tsp or as per taste)
Red Chili Powder ( ½ tsp)
Coriander Powder( 2 tsp)
Asafoetida (hing) ( ¼ tsp)
Dry Ginger Powder (sounth) (1/4 tsp)
Turmeric powder (1/3 tsp)
Fennel Seeds (1 tsp, pounded)
1. Soak urad dal in 2 cups of water for 8 hours. Drain the excess water and blend to a paste, neither very fine, nor very coarse. Use minimum water for blending. I used 2 tbsp of water for blending.
2. Chop fine the spinach leaves.
3. Mix together flour, salt, all spices, 1 tbsp oil, urad dal paste, and chopped spinach. Leave undisturbed for 2 minutes.
4. Knead to a hard but pliable dough. Use minimum water. I used 5 tbsp water.
5. Smear the ball of dough with little oil, and store in the refrigerator for 30 minutes.
6. Give the dough a light final knead, and divide in 11 portions.
7. Apply some oil on the palms and roll each portion of dough to a smooth ball with no cracks.
8. Set the pan of oil to heat at high.
9. Roll out a few pooris (each 4 to 5 inch diameter) before beginning to fry.
(Note: Roll this poori thicker than you would roll a wheat flour poori. Keeping a diameter of 4.5 in ensures just that!)
10. Check the oil if heated properly. Any piece of dough dropped in the hot oil should rise to the surface instantly and should float.
11. Fry pooris one by one, making sure you fry on both sides.
Enjoy hot with a curry, raita or just a cup of hot tea!
Note: If you are rolling a large number of pooris, with the intention of frying them after a little while, cover them with a cling wrap or a damp kitchen towel, to prevent them from drying.
How to freeze bedmi poori:
Place rolled out discs of dough between sheets of parchment paper. Put them in a ziploc bag (freezer safe) and suck out all air from the ziploc using a drinking straw. This would prevent ice-formation on the discs. Place the ziploc flat in the freezer.
The parchment paper can be re-used any number of times, till it tears apart.
Before frying the frozen pooris, remove the frozen discs from the parchment paper. If the discs are sticking to the paper, then defrost for 10-20 seconds in the microwave, just enough so that you can remove them from the parchment paper without breaking.
Frozen items that have to be fried are never thawed because that introduces water in the hot oil, which can cause oil to splutter. This is true for all frozen items, bedmi poori included. If you thaw it on the kitchen shelf, then do it for little time only. Do not bring them to room temperature. Also, just like any other frozen item, any thawed/defrosted discs should not be re-frozen. Therefore, defrost only the count that you need.
Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!
Dish # 1
Vegetable Roti Poha
Roti (2)(left-over/ fresh)
Oil (2tsp+ 2 tbsp)
Peanuts (2 tbsp)
Cumin Seeds (heaped tsp)
Mustard seeds (1/2 tsp)
Ginger Paste (2 tsp)
Green Chili paste (1 tsp)
Chopped Onions (4 tbsp)
Chopped bell peppers (1 cup)
Turmeric Powder (1/3 tsp)
Salt ( 1tsp)
Kashmiri Lal mirch/deggi mirch (1/2 tsp)
Coriander Powder (1tsp)
Garam Masala (1/2 tsp)
Green Peas (1/2 cup)
Frozen corn (1/2 cup)
Chopped cilantro leaves
Lemon Juice (1 tbsp)
- Tear rotis in to small pieces.
- In a mixer grinder/food processor, pulse the roti pieces to get small bits. Keep these aside covered.
- Warm a pan to heat at medium.
- Add 2 tsp oil to the warm pan and roast the peanuts at low-medium heat. Keep the roasted peanuts aside.
- Heat the pan again.To the warm pan add 2 tbsp oil. To the warm oil, add cumin seeds and mustard seeds.
- Once the seeds crackle, add chopped onions. Reduce heat to low-medium.
- Add ginger paste and green chili paste. Saute till onions turn pink.
- Reduce heat to low. Add turmeric powder. Saute. Add Kashmiri Lal mirch. Saute.
- Add green peas and frozen corn (thawed). Mix well and cover with lid. Cook for 1 minute.
- Add finely chopped bell peppers. Mix, cover with lid and cook for a minute.
- Add ½ tsp salt, 1 tsp coriander powder. Mix. Transfer roasted peanuts and roti bits.12.
- .Add ½ tsp salt and 1/3 tsp garam masala. Mix well.
- Cover with lid and cook for 2 minutes.
- Add chopped cilantro leaves and lemon juice. Serve hot!
Oil (for frying)
Salt (as per taste)
Crushed Red Pepper, chaat masala, garlic salt (as per taste)
- Cut each roti in 8 parts.
- Set a pan with oil to heat at medium.
- Once oil is warm, reduce heat to low-medium. Drop in roti pieces.
- Fry till the pieces become crisp. (takes 4-5 minutes)
- Drain away excess oil
- Spice up the pieces as per your choice.
Oil (1 tbsp)
Garlic (2 tsp)
Sliced Onions (1/2 cup)
Shredded Cabbage (1/2 cup)
Shredded Carrots (1/2 cup)
Shredded bell peppers (1 cup)
Salt (1/2 tsp + 1/3 tsp)
Red Chili sauce (2 tsp) ( as per taste)
Soy Sauce (less than a tsp)
Vinegar/lemon juice (2 tsp)
- Cut rotis in to thin strips and cover. Put aside.
- Warm a pan to heat at medium.
- To the warm pan, add 1 tbsp oil. Transfer chopped garlic, and sliced onions.
- Fry till onions turn translucent.
- Transfer shredded veggies. Add ½ tsp salt. Toss well and cook uncovered for 1 minute.
- Add roti cut in strips.
- Add 1/3 tsp salt. Toss.
- Add red chili sauce, soy sauce and vinegar. Mix.
- Increase heat to high and toss.
Ingredients: For 12 Masala Aloo Pooris
Whole Wheat Flour (1 ½ cup/200g)
Semolina (1 tbsp)
Chickpea Flour (1 tbsp)
Boiled Potatoes (at room temperature)(4 small sized)(180 g)
Oil ( for kneading, rolling and frying)
Water (5 tbsp or as required)
Coriander/ Cilantro leaves(3 tbsp)
Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)
Carom Seeds (ajwain)(1/2 tsp)
Salt (¾ tsp)
Turmeric Powder (1/3 tsp)
Red Chili Powder (1/2 tsp or as per taste)
Coriander Powder (2 tsp)
Asafoetida(hing) (1/3 tsp)
Dry Ginger Powder(sounth)(1/3 tsp)
Garam Masala (1/2 tsp)
- Grate the boiled potatoes using a fine grater (no lumps).
- Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
- To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
- Mix in the dry spice mix.
- Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
- Keep it aside for 2-3 minutes.
- Add water 1tbsp at a time and knead a stiff yet pliable dough.
- Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
- When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
- Set a pan with oil to heat at high.
- Roll out pooris, kneading evenly.
- Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!