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,
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.
Maggi noodles cake with masala packet (1)
Water (225 ml)
Minced garlic (1 tsp)
Chopped Onions ( 2 tbsp)
Chopped green pepper/capsicum (2 tbsp)
Chopped carrots (2 tbsp)
Green peas (2 tbsp)
Grated processed cheese ( 3-4 tbsp/as per choice)
- Set a pan to heat at medium.
- Add 1 tsp butter. Allow to melt.
- Add garlic. Saute. Add onions and saute for a minute.
- Add capsicum and carrots, and saute for a minute.
- Add green peas and saute.
- Add water. Transfer contents of masala packet. Mix. Add 2 tbsp cheese and mix.
- Cover with a lid and let boil.
- Add maggi noodles cake broken in to smaller pieces.
- Cover and cook for 2 minutes.
- Cook uncovered for 2 minutes.
- Add salt and chilli flakes as required.
- Switch off heat and allow to rest for a minute.
- Serve hot garnished with grated cheese.
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.
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!
For 6 servings of bhaji
Potatoes, medium sized (7)
Tomatoes, bright red, medium sized (5)(chopped tomatoes 3 ½ cups)
Onions, chopped (2 cups)
Ginger-Garlic Paste (1 ½ tsp)
Butter (4 tbsp)
Water (310 ml, or as required)
Chopped Cauliflower (4 tbsp)
Chopped capsicum (Bell pepper) ( 2 tbsp)
Chopped carrots (2 tbsp)
Green Peas (2tbsp)
Cilantro Chopped, a handful
Spring onions, for garnishing
Salt (2 ½ tsp or as required)
Red Chili Powder (1/3 tsp)
Coriander Powder (1 tsp heaped)
Pav Bhaji Masala (1 ½ tbsp)
Kashmiri Red Chili (Kashmiri lal mirch) ( 1 tsp heaped)
- Set a big pan to heat at medium.
- Once the pan is warm, transfer 1 tbsp butter. Reduce heat to low.
- Melt butter at low heat.
- Add ginger garlic paste and sauté for few seconds.
- Add onions and sauté till pink (not brown)
- Add kashmiri lal mirch and fry at low heat.
- Add chopped carrots. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
- Add chopped cauliflower. Add 1 tbsp water. Cover with lid and cook at low-medium heat, till slightly tender (2-3 minutes)
- Add chopped capsicum. Add 1 tbsp water. Cover with lid and cook at low-medium heat, for a minute.
- Add green peas, and ½ tsp salt. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
- Mash the veggies lightly with a potato masher.
- Add chopped tomatoes, with ½ tsp salt. Add 2 tbsp water. Cover with lid and cook till tomatoes are tender (4-5 minutes)
- Mash nicely.
- Crush the potatoes in the pan over the veggies.
- Add remaining spices and ¾ tsp salt. Add ¾ cup water. Mix well. And cover with lid.
- Cook for a few minutes. Mash nicely while tossing frequently, till you see very tiny bits of veggies (do not make it like a paste).
- Add remaining butter, and more water if need to adjust consistency.
- If using salted butter, check for salt after melting the butter. Add more salt as required. (I added a total 2 ½ tsp salt)
- Add chopped cilantro leaves, and mix.
- Garnish bhaji with chopped cilantro leaves, spring onions, and lemon juice. Serve bhaji with pavs pan fried in butter and red chili.
NOTE : Apart from pavs, bhaji tastes good with sliced bread, burger buns, and dinner rolls as well.
Use could add small quantities of any seedless veggies to the bhaji, like cabbage, red, orange and yellow bell peppers, bottle gourd (lauki), pumpkin.