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!
English video at https://www.youtube.com/watch?v=GJDH18Nj68s
White Bread: 6 slices
Oil for frying
Red Chili powder
Roasted Cumin Powder
1.Remove edges of the bread slices. Roll hard once in each direction to flatten the slices.
2. Using a cookie cutter, or a cap of any bottle, cut roundels from the bread slices. ( small roundels for serving papdi chaat in traditional manner, big roundels for a new unique method of serving)
3. Fry these roundels in a fresh batch of oil at medium heat
4. Spread on a paper towel for excess oil to be absorbed. Once cooled, wrap in a paper towel for a few minutes.
Serving suggestion (A)
1. Whisk yogurt, and add little salt.
2. In a serving platter, add some yogurt. Spread small roundels of papdi . Top with more yogurt, tamarind and green chutney, spices, and any/all optional toppings.
Serving suggestion (B)
Strain some yogurt. Add salt and toppings of your choice. Layer big roundels of papdi in a plate. Spread the yogurt mix on top of each papdi. Top with more chutneys and toppings.
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!
Moong dal, washed and split (1/2 cup) (100gm)
Ghee (70 gm)
Sugar (80 gm)
Cardamom Powder ( 1 tsp)
Saffron threads (few)
Golden Raisins (kishmish) ( a handful)
Milk (1 ½ cup)
- Soak dal for 2 hours in warm water.
- Strain to remove all excess water.
- Coarsely grind dal, preferably without any water. If required, add as little water as possible.
- Set a big non-stick pan to heat at medium.
- Add ¾ quantity of ghee. Allow it to melt.
- Once melted, switch off the heat.
- Mix dal paste with ghee.
- Switch heat on medium.
- Start frying the mix. Keep tossing, keep stirring.
- In 15-20 minutes, mix will change consistency from paste to lumpy to grainy.
- Once grainy, add milk in instalments. Keep stirring.
- Reduce heat to between low and medium.
- The mix starts to thicken. Add sugar. Mix.
- Add raisins and slivered almonds. Mix.
- Keep stirring and frying, till desired consistency is reached.
Moong dal halwa is ready. Garnish with slivered almonds, raisins, and serve hot.