breaded cauliflower

Pumpkin Bread/ Kaddu Roti

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 Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
 Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
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5 from 1 vote

Pumpkin Bread/ Kaddu Roti

Pumpkin is very good for health.
Usually children are not very keen to eat vegetables, so we make vegetables in other different form, so that children also eat vegetables and they find it delicious to eat and enjoy.
Pumpkin is eaten in many ways, like pumpkin dry recipe, we can also make pumpkin kheer/ sweet pumpkin.
 Pumpkin puris, parathas and rotis can also be eaten and eaten.
We will learn how to make pumpkin bread/ roti here.
To make Pumpkin bread/ roti, follow the steps given below…
Course Appetizer, Breakfast, Desert, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Calories 120kcal
Cost 15 rupee

Equipment

  • Griddle/ Tawa
  • Tongs/ Chimta
  • Bowl/ Vessel
  • Plate
  • Grater/ Kaddukas
  • Rolling Board/ Belan
  • Rolling Board/ Chakla

Ingredients

  • 100 grams Wheat Flour/ Atta, or 1 cup
  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 1/4 tsp Salt / Namak
  • as per required Water/ Pani

Instructions

  • To make pumpkin bread/ kaddu roti, take 100 grams or 1 cup of pumpkin.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin and grate the pumpkin.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Be careful to grate the pumpkin. Grater can hurt you.
  • After this, take 100 grams or 1 cup of wheat flour/ atta.
    Take 100 grams or one cup of flour in a vessel.
  • Add grated pumpkin over it. Add salt if you want otherwise skip to add salt.
    Add grated pumpkin over it.
  • Combine wheat flour and grated pumpkin and knead it.
  • Keep in mind that do not add water to the flour. If you have trouble kneading the dough, and the dough is unable to knead due to deficiency of water then add a little water.
    Add grated pumpkin over it.
  • Do not add too much water.
  • Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes.
    Cover the dough with a plate and keep it for 10 minutes.
  • After 10 minutes, Place a griddle on the gas. Keep the flame on high.
    Now put the griddle on the gas.
  • Now remove the plate from the dough.
  • After that take dough and flour dust to make bread/roti.
    After that take dough and flour dust to make bread/roti.
  • And take about 40 grams of dough.
    And take about 40 grams of dough.
  • Wrap the dough with flour dust.
  • After this, roll the bread/ roti, keep in mind that not to apply to much flour dust on the dough.
  • Roll the bread/ roti with light hand.
    Roll the bread/ roti with light hand.
  • The size of the bread should be 5.5 inches approximately.
  • Once the griddle become hot, put the bread/roti on the griddle.
    Once the griddle become hot, put the bread/roti on the griddle.
  • Change the bread side after 30 seconds.
    Change the bread side after 30 seconds.
  • After that change the bread side again after 20 seconds.
    After that change the bread side again after 20 seconds.
  • Pick the bread/ roti from the griddle with the help of tongs and place directly on the gas burner, flame of gas should be medium.
    Pick the bread/ roti from the griddle with the help of tongs and place directly on the gas burner, flame of gas should be medium.
  • Flip the bread/ roti in a regular interval and cook the roti with the help of a tongs. Bread/roti will flourish.
    Flip the bread/ roti in a regular interval and cook the roti with the help of a tongs. Bread/roti will flourish.
  • Make sure that the bread/ roti should be properly cooked.
  • Bake both sides of the bread/ roti well, making sure that the bread/ roti does not burn.
  • Make the remaining bread/ roti from the remaining dough.
  •  Apply desi ghee or butter on the pumpkin bread/ roti.
     Apply desi ghee or butter on the pumpkin bread/ roti.Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
  • Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.
    Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.

Notes

You can also try following recipes made of pumpkin 
  1. Crispy Pumpkin Paratha/ kaddu Crispy Paratha
  2. Pumpkin poori/ Kaddu ki poori
  3. Pumpkin Dry vegetable/ Kaddu ki sookhi sabji
  4. Pumpkin Forota/ Pumpkin Paratha
You can also try below chutney…
  1. Tamarind chutney
  2. Coconut peanut chutney
  3. Dhaniya tamatar chutney 
  4. Guava/ Amrood chutney
  5. Gooseberry/ Amla chutney
  6. Raw mango/ amiya chutney

Pumpkin Poori / Kaddu Ki Poori

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kaddu poori
Pumpkin Poori / Kaddu Ki Poori
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3.80 from 5 votes

Pumpkin Poori / Kaddu Ki Poori

Pumpkin/ kaddu is very good for health.
Children do not want to eat vegetables, so we make vegetables by different ways, so that when children eat vegetables ,they find it delicious and it will solve our purpose as well.
Pumpkin/ kaddu is eaten in many ways, dry pumpkin/ kaddu vegetable, pumpkin/ kaddu kheer etc.
Pumpkin/ kaddu poori's, parathas and rotis/ chapati can also be eaten.
We will learn how to make pumpkin/ kaddu puris here.
Follow the given below step by step to make pumpkin/ kaddu poori…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter
Cuisine American, Breakfast, dinner, Indian, lunch, Main, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 144kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Grater/ Kaddukas
  • Ladle / Karchal
  • Spoon
  • Bowl
  • Plate
  • Rolling Pin/ Belan

Ingredients

  • 100 grams Pumpkin/ Kaddu, or 1 cup
  • 100 grams Wheat Flour / Atta, or 1 cup
  • 50 grams Semolina/ Sooji/ Rawa, or 1/2 cup
  • 1 tsp Coriander Powder/ Dhaniya Powder, or 5 grams
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder, 2.5 grams
  • 1/2 tsp Turmeric Powder/ Haldi Powder, 2.5 grams
  • 1/2 tsp Carom / Ajwain Seeds, 2.5 grams
  • 3/4 tsp Salt / Namak, 4 grams or as per taste
  • 3 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 unit Green Chili / Hari Mirch
  • 1 pinch Asa
  • 100 mili liter Oil / Tel

Instructions

  • Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
    Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
  • To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
    To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
    Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
  • After this, take 100 grams or 1 cup of flour.
    Take 100 grams or one cup of flour in a vessel.
  • After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
    After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
  • Take one a green chilli and chop it finely.
    Finely chop the green chilies.
  • Take 3 teaspoon of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take 100 grams or one cup of flour in a vessel.
    Take 100 grams or one cup of flour in a vessel.
  • Add 50grams or half cup of semolina also.
  • After this add chopped green coriander and green chilli.
    After this add chopped green coriander and green chili.
  • After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon redchilli powder and a pinch of asafoetida.
    After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon red chili powder and a pinch of asafoetida.
  • Add a teaspoon or 5 grams of salt or salt according to your taste.
  • After this, add 2 spoons of oil also.
    After this, add 2 spoons of oil also.
  • Add grated pumpkin/ kaddu over it.
    Add grated pumpkin/ kaddu over it.
  • Mix everything in the flour and knead it to make a dough.
    Mix everything in the flour and knead it to make a dough.
  • Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
    Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
  • Do not add too much water. Knead the dough well.
  • Cover the dough with a plate and keep it for 10 minutes to settle down properly.
    Combine all the things in the dough and knead it.
  • After 10 minutes, put the kadhai/ fry pan on the gas.
    After 10 minutes, put the kadhai/ fry pan on the gas.
  • Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
    Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
  • Now remove the plate from the dough.
    Now remove the plate from the dough.
  • And take about 44 grams of dough.
    And take about 44 grams of dough.
  • Wrap the dough with flour dust.
    Wrap the dough with flour dust.
  • Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise itwill be burnt and will leave black residue on poori.
    Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise, it will be burnt and will leave a black residue on poori.
  • Roll out the poori with a rolling pin.
  • The thickness of the poori should not be too thin, nor should be too thick.
    The thickness of the poori should not be too thin, nor should it be too thick.
  • Just like we roll the plain poori, so is the pumpkin poori should be roll.
  • The diameter of the pumpkin puri should be about 4 inches.
    The diameter of the pumpkin puri should be about 4 inches.
  • The oil of kadhai/ fry pan must have been hot by now.
  • To check whether the oil is hot or not, drop a very small ball of dough in the oil.
  • If the oil is hot, then the small ball will immediately come-up in the upper layer of oil in the kadhai/ fry pan.
  • When the oil is hot, place rolled poori in the oil kadhai/fry pan.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • Press the corners of the poori lightly with a ladle/ spatula, poori will pop up immediately.
    When the oil is hot, place rolled poori in the oil kadhai/fry pan.
  • After that flip the poori side.
  • Fry both the sides of the poori till it turns light brown,take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
    Fry both the sides of the poori till it turns light brown, take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
  • But keep in mind poori should not be burn. To take care of this, we can roll 4 to 5 poori at a time and then start frying, it will save oil and also time, apart from that pooris will also not burn.
  • Fry the remaining pooris in the same manner.
    Pumpkin Poori / Kaddu Ki Poori
  • Eat pumpkin / kaddu pooris with chutney or pickle and curd.
  • These pooris can be eaten for breakfast and snacks.
    Pumpkin puris are very tasty to eat. Enjoy it.

Notes

You can also try plain poori.
You can also try below chutney…
  1. Tamarind chutney
  2. Coconut peanut chutney
  3. Dhaniya tamatar chutney 
  4. Guava/ Amrood chutney
  5. Gooseberry/ Amla chutney
  6. Raw mango/ amiya chutney

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

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After 3 minutes, transfer vegetable in a bowl.
After 3 minutes, transfer vegetable in a bowl.
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5 from 4 votes

Broccoli Pea Mushroom Dry Recipe/ Broccoli Matar Mushroom Sookhi Sabji

Broccoli is not a very popular vegetable, but it cannot be denied that it is a treasure of qualities. Protein, calcium, carbohydrate,iron, vitamin A, C, and many other nutrients are found in plenty. Many types of salts are also found in it, which are helpful in keeping the sugar level balanced.
To make broccoli pea mushroom dry recipe/ broccoli matar mushroom sookhi sabji dry recipe follow given method steps by steps …
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, dinner, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 53kcal
Cost 45 rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 250 grams Broccoli
  • 1/2 cup Green Peas / Hari Matar, or 100 grams Green Peas / Hari Matar
  • 200 grams Mushroom
  • 1/2 tsp Black Pepper Powder/ Kali Mirch
  • 4 tsp Lemon Juice / Neebu Juice, or 1/2 tsp Amchur Powder/ Raw Mango Powder
  • 4 tsp Water / Pani
  • 1/2 tsp Cumin Seed / Jeera
  • 2 tsp Oil / Tel
  • as per taste Salt / Namak

Instructions

  • To make a dry vegetable of broccoli pea mushrooms, take 250 grams of broccoli.
  • Broccoli can contain insects, so put water in a vessel and heat the water.
    When the water becomes slightly hot. Then add the broccoli to the hot water. Allow the broccoli to remain in hot water for 10 minutes.
  • When the water gets hot, add broccoli to the water.
  • Let the broccoli lie in water for 10 minutes.
  • After 10 minutes take out the broccoli with hot water.
  • Cut the broccoli into small pieces.
    Cut the broccoli.
  • Take 200 grams mushrooms, wash the mushrooms thoroughly with water. Cut the mushroom into 4 parts.
    To make Punjabi Mushroom Matar Masala, take 200 grams of mushroom.
  • Now cut the mushrooms. Cut one mushroom into about 5 to 6 pieces.
  • Put a kadhai/ fry pan on the gas.
  • Turn down the flame to medium.
  • After this, put a spoon of oil in the kadhai/ fry pan.
    After this, put a spoon of oil in the kadhai/ fry pan.
  • When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
    When the oil is hot, add the chopped mushrooms to the kadhai/ fry pan.
  • Fry the mushrooms with a spoon.
    Fry the mushrooms with a spoon.
  • While frying the mushroom, water will come out of the mushroom.
    While frying the mushroom, water will come out of the mushroom.
  • Fry the mushrooms until the water of the mushrooms dry up.
  • After the mushrooms are fried, take out the fried mushrooms on a separate plate.
    After the mushrooms are fried, take out the fried mushrooms on a separate plate.
  • Now take green peas in a vessel, add water to the pot.
    Now take green peas in a vessel, add water to the pot.
  • Put the vessel on the gas.
  • Allow the peas to boil in water.
  • When the peas boil, remove the peas from the water and keep them in a separate bowl.
    When the peas boil, remove the peas from the water and keep them in a separate bowl.
  • Put a kadhai/ fry pan on the gas again.
    Turn down the flame to medium.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
    When the oil is hot, add half a teaspoon of cumin seeds in the kadhai/ fry pan.
  • When the cumin seeds crackle, add chopped broccoli.
    When the cumin seeds crackle, add chopped broccoli.
  • Add some salt to the broccoli.
  • Mix the salt well.
  • Put 3 spoons of water in the kadhai/ fry pan with it.
    Put 3 spoons of water in the kadhai/ fry pan with it.
  • Cover the broccoli with a plate, slow down the flame.
    Cover the broccoli with a plate, slow down the flame.
  • Remove the plate after 3 minutes.
  • Stir the broccoli with a spoon.
  • Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
    Now put half a teaspoon of black pepper powder in the kadhai/ fry pan.
  • Then add boiled peas in the kadhai/ fry pan.
    Then add boiled peas in the kadhai/ fry pan.
  • Then add the fried mushrooms.
    Then add the fried mushrooms.
  • After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
    After this, put half a teaspoon of Amchur powder or 4 to 5 teaspoons of lemon juice in the kadhai/ fry pan.
  • Fry the broccoli for 2 to 3 minutes.
    Fry the broccoli for 2 to <span class="wprm-timer" data-seconds="180">3 minutes</span>.
  • After 3 minutes, transfer vegetables in a bowl.
    After 3 minutes, transfer vegetable in a bowl.
  • Broccoli vegetable can be eaten to lose weight.
  • Broccoli has a significant amount of fiber.
    Broccoli can be eaten with roti or paratha.

Notes

  1. You can also eat dry vegetables of broccoli potatoes, dry bread, paratha or empty broccoli potatoes.
  2. Broccoli is very helpful in reducing weight.
  3. Eating broccoli protects against heart diseases.
  4. Carotenoids lutein is found in broccoli. It keeps the arteries of the heart healthy. Consumption of this reduces the risk of heart attack and other diseases.
  5. The potassium present in it does not allow cholesterol levels to rise.
  6. Consumption of broccoli also reduces the risk of cancer.
  7. Taking small amounts of folate increases the risk of depression.
  8. Plenty of folate is found in broccoli.
  9. It is very important to maintain the mood. Also it is also necessary for mental health.
  10. An adequate amount of vitamin C is found in broccoli. Vitamin C helps to boost the immune system in the body and prevent infection.
  11. Pregnant women should consume broccoli regularly.
  12. The elements present in it are not only beneficial for the health and development of the child, but also keep the mother away from many types of infections.
You can also try below recipe…
Broccoli Potato dry recipe

Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

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Take out the cauliflower potato dry vegetable in a separate bowl.
Take out the cauliflower potato dry vegetable in a separate bowl.
Print Pin
5 from 1 vote

Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Potato cauliflower dry recipe is very tasty to eat, This recipe is good for weight loss.
To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, follow the steps given below…
Course Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 35kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Bowl
  • Spatula
  • Knife

Ingredients

  • 250 grams Cauliflower
  • 1 Unit Big Potato / Bada Aloo
  • 1/2 cup Green Peas/ Hari Matar
  • 1 unit Onion / Pyaz
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder, optional
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 2 tsp Mustard Oil/ Sarson Ka Tel
  • 1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
  • 1/2 tsp Cumin Seed / Jeera
  • as per taste Salt / Namak

Instructions

  • To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, take 250 grams of
    cauliflower.
    Take a vessel, put some water in the vessel, add some salt to the water. 

    After this take about 250 grams of cauliflower.
  • When the water becomes slightly hot, then put cauliflower pieces in the hot water.
  • Allow the cauliflower to stay in hot water for 5 minutes, so that if there are insects in the cauliflower, then the insects are removed. 

  • After that remove the cauliflower from hot water and wash it with clean water. 

  • Cut the cauliflower into small pieces. Take care not to make the cauliflower pieces too small. 

  • After this take a potato, the potato should be big.
    Peel the potato and cut the potato into small square shapes.
    Take a medium sized potato. Peel the potatoes, cut the potatoes into small sizes.
  • Then finely chop 1 green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Finely chop a medium-sized onion.
    After this take 2 medium-sized onions. Finely chop the onion.
  • Take 60 grams or half a cup of green peas.

  • Put the peas in a pot and boil it well with water.
    Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
  • When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • When the peas boil, remove them from the water and keep them in a separate bowl.
    Drain water from peas and keep in a bowl
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
    Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
  • Keep in mind that use mustard oil only, by using mustard oil to cook the cauliflower vegetable, the cauliflower vegetable becomes very tasty. 

  • The method of making every vegetable is different, which oil we use to make it, is also important. 

  • Some vegetables are made good in mustard oil, some vegetables are good in desi ghee, or some vegetables are suitable in refined oil. 

  • Although most people use refined for making vegetables, some vegetables are tasty only by making in mustard oil. 

  • Cauliflower potato vegetable tastes very tasty by making it in mustard oil.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped onion to the kadhai/ fry pan.
    When the cumin seeds crackle, add chopped onion to the kadhai/ fry pan.
  • Fry the onion.
    Fry the onion.
  • Then add chopped green chili to the kadhai/ fry pan.
    Then add chopped green chili to the kadhai/ fry pan.
  • Then add chopped potatoes.
  • Then add chopped potatoes.
    Then add chopped potatoes.
  • After that add 1 tsp of ginger garlic paste.
    After that add 1 tsp of ginger garlic paste.
  • Mix ginger garlic paste with potato.
    And later add chopped cauliflower along with it.
  • And later add chopped cauliflower along with it.
    And later add chopped cauliflower along with it.
  • Mix the potatoes and cauliflower with a spatula.
  • After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
    After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
  • After this, put salt in the kadhai/ fry pan.
  • Mix turmeric and salt well with cauliflower and potatoes.
    Mix turmeric and salt well with cauliflower and potatoes.
  • Cover the kadhai fry pan with a plate, slow down the flame.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Remove the plate from the kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
    Remove the plate from the kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
  • Cover the plate again on the kadhai/ fry pan.
  • Open the plate of kadhai/ fry pan again after 2 to 3 minutes. 

  • And press the cabbage and potato to see if it is cooked or not, if not cooked then add 3 teaspoons of water and stir with a spatula. 

  • After this, cover the plate again. 

  • Keep the flame on low. 

  • After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not. 

  • When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
    When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
  • Mix the peas well with potatoes, cauliflower.
  • Put half a teaspoon of red chili powder in the kadhai/ fry pan, you can increase
    or decrease the quantity of red chili powder according to taste.
  • After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
    After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
  • Mix all the spices well.
    Mix all the spices well.
  • Cover the kadhai/ fry pan with the plate.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Open the plate of kadhai/ fry pan after 2 minutes.
  • Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well
    with cauliflower and potatoes.
    Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
  • After this, cover the kadhai/ fry pan with a plate.
  • After 2 minutes, remove the plate of the kadhai/ fry pan and stir it with a spatula.
  • Fry the vegetable while stirring for a minute.

    Fry the vegetable while stirring for a minute.

  • Cauliflower potato dry vegetable is ready.
  • Take out the cauliflower potato dry vegetable in a separate bowl.
    Take out the cauliflower potato dry vegetable in a separate bowl.
  • Serve with chopped green coriander on cauliflower potato dry vegetable.

Notes

You can also try Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji

Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji

by
Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
Print Pin

Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji



Punjabi potato cauliflower is very tasty to eat, Punjabi food is always spicy and spicy.


The biggest specialty of eating Punjabi is that it contains a lot of butter and spices.


To make Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji, follow the steps given below…






Course Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 42kcal
Cost 25 rupee

Equipment

  • Bowl
  • Kadhai / Fry Pan
  • Spatula
  • Plate
  • Knife

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 1/2 cup Green Peas/ Hari Matar
  • 1 unit Big Potato/ Bada Aloo
  • 1 unit Green Chili/ Hari Mirch
  • 1 inch Ginger/ Adrak
  • 5 clove Garlic/ Lehsun
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/2 tsp Cumin Seed / Jeera
  • 2 tsp Mustard Oil/ Sarson Ka Tel
  • 2 tsp Coriander Leaves / Dhaniya Patti
  • as per taste Salt / Namak

Instructions

  • To make Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji, take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Take a vessel, put some water in the vessel, add some salt to the water.
  • When the water becomes slightly hot, then put cauliflower pieces in the hot water.
  • Allow the cauliflower to stay in hot water for 5 minutes, so that if there are insects in the cauliflower, then the insects are removed.
  • After that remove the cauliflower from hot water and wash it with clean water.
  • Cut the cauliflower into small pieces. Take care not to make the cauliflower pieces too small.
  • After this take a potato, the potato should be big.
  • Peel the potato and cut the potato into small square shapes.
    Take a medium sized potato. Peel the potatoes, cut the potatoes into small sizes.
  • Finely chop an inch of ginger.
    Take one inch of ginger and finely chop the ginger.
  • Then finely chop 1 green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Peel 4 to 5 garlic cloves and chop them finely.
  • Take 60 grams or half a cup of green peas.
  • Put the peas in a pot and boil it well with water.
    Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
  • When the peas boil, remove them from the water and keep them in a separate bowl.
    When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
    Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
  • Keep in mind that use mustard oil only, by using mustard oil to cook the cauliflower vegetable, the cauliflower vegetable becomes very tasty.
  • The method of making every vegetable is different, which oil we use to make it, is also important.
  • Some vegetables are made good in mustard oil, some vegetables are good in desi ghee, or some vegetables are suitable in refined oil.
  • Although most people use refined for making vegetables, some vegetables are tasty only by making in mustard oil.
  • Punjabi cauliflower potato vegetable tastes very tasty by making it in mustard oil.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add chopped ginger and chopped green chilies, chopped garlic to the kadhai/ fry pan.
    When the cumin seeds crackle, add chopped ginger and chopped green chilies to the kadhai/ fry pan.
  • Fry the ginger, garlic and green chilies.
  • Then add chopped potatoes.
    Then add chopped potatoes.
  • And later add chopped cauliflower along with it.
    And later add chopped cauliflower along with it.
  • Mix the potatoes and cauliflower with a spatula.
    Mix the potatoes and cauliflower with a spatula.
  • After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
    After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
  • After this, put salt in the kadhai/ fry pan.
    After this, put salt in the kadhai/ fry pan.
  • Mix turmeric and salt well with cauliflower and potatoes.
    Mix turmeric and salt well with cauliflower and potatoes.
  • Cover the kadhai fry pan with a plate, slow down the flame.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Remove the plate from the pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
    Remove the plate from the pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
  • Cover the plate again on the kadhai/ fry pan.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Open the plate of kadhai/ fry pan again after 2 minutes to 3 minutes.
  • And press the cauliflower and potato to see if it is cooked or not, if not cooked then add 3 teaspoons of water and stir with a spatula.
  • After this, cover the plate again.
  • Keep the flame on low.
  • After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not.
    After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not.
  • When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
    When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
  • Mix the peas well with potatoes, cauliflower.
    Mix the peas well with potatoes, cauliflower.
  • After this, cover the kadhai/ fry pan once again with the plate.
    After this, cover the kadhai/ fry pan once again with the plate.
  • Remove the plate of kadhai/ fry pan after 3 minutes.
  • Put half a teaspoon of red chilli powder in the kadhai/ fry pan, you can increase or decrease the quantity of red chilli powder according to taste.
    Put half a teaspoon of red chilli powder in the kadhai/ fry pan, you can increase or decrease the quantity of red chilli powder according to taste.
  • After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
    After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
  • Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
    Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
  • Pour 2 spoons of water into the kadhai/fry pan and stir with a spoon.
  • After this, cover the kadhai/ fry pan with a plate.
    After this, cover the kadhai/ fry pan with a plate.
  • After 2 minutes, remove the plate of the kadhai/ fry pan and stir it with a spatula.
  • Fry the vegetable while stirring for a minute.
  • Punjabi cauliflower potato dry vegetable is ready.
    Punjabi cauliflower potato dry vegetable is ready.
  • Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
    Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
  • Serve with chopped green coriander on punjabi cauliflower potato dry vegetable.
    Serve with chopped green coriander on punjabi cauliflower potato dry vegetable.

Notes

You can also try Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Radish Paratha/ Mooli Paratha

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Serve radish paratha with chutney.
Serve radish paratha with chutney.
Print Pin
5 from 1 vote

Radish(Daikon) Paratha/ Mooli Paratha

Radish/ daikon is full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it's quite good for your heart as well.
Radish paratha is very tasty to eat and is good for the stomach.
To make Radish Paratha follow the step by step below…
Course Breakfast, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 people
Calories 146kcal
Cost 50 rupee

Equipment

  • Plate
  • Grater
  • Griddle/ Tawa
  • Big Spoon
  • Bowl
  • Rolling Pin

Ingredients

  • 20 tsp Wheat Flour / Atta
  • 4 Unit Raddish
  • 10 tsp Oil/ Desi Ghee/ Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder
  • as per taste Salt / Namak
  • 1/2 tsp Raw Mango Powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 tsp Butter/ Makkhan
  • Water

Instructions



  • To make Radish Paratha, take about 4 radishes of medium size.


    Wash the radish with water.

    To make Radish Paratha, take about 4 radishes of medium size. Wash the radish with water.
  • Grate the radish with the grater.






    Grate the radish with the grater.
  • Squeeze out the water from the radish. And take out the radish on a separate plate.


    Squeeze out the water from the radish. And take out the radish on a separate plate.
  • Do not throw the extracted water by squeezing it from the radish.


    Do not throw the extracted water by squeezing it from the radish.
  • Take about 20 teaspoons of flour in a bowl, add 2 tsp of oil in the flour and mix it well.
    Take about 20 teaspoons of flour in a bowl.


  • Add about 1/4 teaspoon salt to the flour.







    Add about 1/4 teaspoon salt to the flour.
  • Now knead the dough with the radish water.


    If reddish water finishes, then take normal water to kneed the dough.


  • Knead the dough like bread. The dough should not be too hard.


    Knead the dough like bread. The dough should not be too hard. While kneading the dough of any stuffed paratha, keep in mind that as stiff or soft as the stuffing, the dough should be as hard or soft.
  • While kneading the dough of any stuffed paratha, keep in mind that the dough should be as stiff or soft as the stuffing.


  • That is, the viscosity of dough and stuffings should be the same.







  • Now knead the dough and keep it in a separate bowl and cover the plate so that the
    dough settles well.


  • Now take grated radish.


  • Add half a teaspoon red chili powder to the radish.



    Add half a teaspoon red chili powder to the radish.
  • Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped
    coriander leaves.





    Add half teaspoon coriander powder, salt as per taste, 1/4 garam masala, chopped coriander leaves.
  • If you do not like garam masala, do not add garam masala.


    Mix all the spices in the radish.




    If you do not like garam masala, do not add garam masala. Mix all the spices in the radish.
  • Now put the griddle on the gas.
    Now put the griddle on the gas.


  • Keep the flame on medium.







  • After this, take the dough, radish stuffings, oil, flour dust.


  • Now take about 30 grams of dough.


    Now take about 30 grams of dough.


  • Now roll out bread with the help of a rolling pin.










    Now roll out bread with the help of a rolling pin.


  • After a little flour dust on the disc and roll it to make a 4-inch disc.






  • Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the bread.
    Now take 1.5 teaspoons of radish stuffings. And put the stuffing of radish in the roti.
  • Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
    Make stuffed balls by pressing the corners of the bread, so that the stuffings are properly filled inside.
  • Now apply the flour dust in the dough ball.


  • Now apply the flour dust in the dough ball.







    Now apply the flour dust in the dough ball.
  • Now roll the paratha with a rolling pin.
  • Take care to roll the paratha with light pressure by rolling pin so that the stuffings do not come out.
    Take care to roll the paratha lightly with hand by rolling pin so that the stuffings do not come out.
  • Roll the parathas well.
  • Now put the paratha on the griddle.
    Now put the paratha on the griddle.


  • Turn the side of paratha after about 30 seconds.








    Turn the paratha after about 30 seconds.
  • Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha,
    you can also use butter if you want.


    Now spread a spoon of oil or desi ghee on the paratha and spread it on the paratha, you can also use butter if you want.
  • Now change the side of the paratha.


    Now change the side of the paratha.
  • And on the other side of the paratha also apply a spoon of oil or desi ghee.
    And on the other side of the paratha also apply a spoon of oil or desi ghee.
  • Bake the parathas with a spoon.
    Bake the parathas with a spoon.
  • Keep in mind that the heat of the gas should be medium.
  • While baking the paratha, keep in mind that the paratha should not be burnt.
    While baking the paratha, keep in mind that the paratha should not be burnt.
  • Make remaining parathas with the remaining dough as well.
    Make remaining parathas with the remaining dough as well.
  • Radish parathas are ready. Apply Butter on paratha.
    Radish parathas are ready.












  • Serve radish paratha with chutney.








    Serve radish paratha with chutney.
  • You can also serve radish parathas with pickle or curd.

Notes

  1. Radish is chock full of dietary fiber, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth.
  2. Radish veggie has anti-congestive properties, which help clear the mucus from your throat and
    respiratory tract.
  3. Radish is full of vitamins A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanins, which means that it’s quite good for your heart as well.
  4. Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body. 
  5. Apart from all the vitamins in radishes, they also have phosphorous and zinc. These, when combined, can help get rid of dryness, acne, and rashes.
  6. Radish paratha is very tasty to eat and is good for the stomach.
  7. To make Radish Paratha follow the step by step below.
You can also try some more paratha’s/ flat bread :
Pumpkin Forota/ Kaddu Paratha
 Crispy Pumpkin Forota/ Crispy Kaddu Paratha

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

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Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा
Print Pin
5 from 1 vote

Cauliflower Stuffed Flatbread/ Gobhi Paratha / गोभी पराठा

Cauliflower Stuffed/ Gobhi paratha is very tasty to eat and also it is made very quickly, as well as there are not many calories in cauliflower, so eating it also keeps your weight under control.
If your mind is doing something good and spicy then cauliflower stuffed paratha is a very good option.
Follow the steps given below to make Cauliflower Stuffed Flatbread/ Gobhi Paratha…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7 People
Calories 54kcal
Cost 40 rupee

Equipment

  • Big Bowl
  • Kadhai / Fry Pan
  • Big Spoon
  • Tawa
  • Grater
  • Knife
  • Small Bowl
  • Plate

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 14 tsp Wheat Flour/ Atta, 1 paratha will take 2 tsp of wheat flour
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Garam Masala
  • 3/4 tsp Raw Mango Powder/ Amchur Powder
  • 10 tsp Oil/ Desi Ghee
  • 1/2 tsp Cumin Seed/ Jeera
  • 1 pinch asafoetida/ Heeng
  • 1 Unit Big Onion / Bada Pyaz, optional
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Coriander Powder/ Dhaniya Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt/ Namak

Instructions

  • To make cauliflower paratha take 14 teaspoons of flour.
    To make cabbage paratha take 14 teaspoons of flour.
  • Add 1/4 teaspoon salt to the flour, add 2 tsp oil in flour and mix oil with flour.
    Add 1/4 teaspoon salt to the flour.
  • Now take water in a glass.
    Now take water in a glass.
  • Knead the dough by adding a little water, take care not to add more water at one time.
    Knead the dough by adding a little water, take care not to add more water at one time.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
    Add a little water, knead the dough very well, the dough is kneaded like bread, not too hard and not too soft.
  • Make small holes in the dough and sprinkle few drops of water in it.
    Make a few holes in the dough and sprinkle few drops of water in it.
  • Cover the dough with a plate for at least 5 minutes.
    Resulting the dough settles well so that the paratha can be soft and well-formed.
    Cover the dough with a plate for at least 5 minutes.
  • After this take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Cauliflower contains insects, so wash the cauliflower with hot water.
    Warm the water in a vessel, add salt to the water.
  • Water does not have to boil, water must be warm.
  • Break the cauliflower into pieces and put the pieces in hot water and leave it for at least 10 to 15 minutes.
  • After 10 minutes to 15 minutes remove the pieces of cauliflower and wash them with clean water.
  • Now grate the cauliflower with the grater.
    Now grate the cauliflower with the grater.
  • Take a big onion, finely chop the onion.
    This step is optional if you don't like onion avoid this step.
    Take a big onion, finely chop the onion.
  • Take a green chili, wash the chili water, chop the green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Cut approximately 2 tablespoons of green coriander leaves.
    Cut approximately 2 tablespoons of green coriander leaves.
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas.
  • Add a spoon of oil to the kadhai/ fry pan.
    Add a spoon of oil to the kadhai/ fry pan.
  • Turn the flame on high.
  • When the oil is hot, then add cumin seeds to the oil.
    When the oil is hot, then add cumin seeds to the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida.
  • After this add chopped onion, fry the onion for 2 minutes.
    After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped onion, fry the onion for 2 minutes.
  • After this add chopped green chilies, fry onions, and green chilies.
    After this add chopped green chilies, fry onions and green chilies.
  • Fry the onion until light brown.
    Fry the onion until light brown.
  • Now add the grated cauliflower.
    Now add the grated cabbage.
  • Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cauliflower.
    Add half teaspoon coriander powder, half teaspoon red chili powder, 1/4 teaspoon garam masala to the cabbage.
  • Add salt with it.
    Add salt along with it. Turn down the flame to medium.
  • Turn down the flame to medium.
  • Now fry the cauliflower.
    Now fry the cauliflower
  • Fry the cauliflower for 5 minutes.
    Fry the cauliflower for 5 minutes.
  • Press cauliflower with hand, weather the cauliflower is cooked or not.
    Check cabbage with hand, weather the cabbage is cooked or not.
  • When the cauliflower is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
    When the cabbage is 90% cooked, then put 3/4 teaspoon of sour powder in the kadhai/ fry pan.
  • And fry the cauliflower for 2 minutes.
  • Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
    Add 2 teaspoons of chopped coriander leaves in cauliflower stuffing.
  • Mix coriander leaves well with a spoon.
    Now take out the cabbage spices in a separate plate.
  • Now take a little cauliflower in a spoon and eat to check if the spice is made right, that is, the salt is fine or not.
    Now take out the cabbage spices on a separate plate.
  • Now take out the cauliflower spices on a separate plate.
    Now take out the cabbage spices on a separate plate.
  • Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
    Now the water you had previously sprinkled in the dough. Open the plate and knead the dough for a minute. Now the dough will be smooth.
  • After this, take out the dough in a bowl and keep it.
    After this, take out the dough in a bowl and keep it.
  • Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
    Now take the flour dust in a plate, take 7 to 8 teaspoons of oil in a bowl along with it.
  • If you use more oil in the paratha then take a little more oil. You can also use desi ghee or butter instead of oil.
  • Now take a rolling pin to make paratha.
  • To make the paratha, put the griddle/ tawa on the gas.
    Turn down the flame to medium.
    To make the paratha, put the griddle/ tawa on the gas.
  • Take 30 grams of dough.
    Make the dough in a circular shape.
    Take 30 grams of dough.
  • After this, apply a little flour dust on the dough and roll it to make 4-inch disc.
    After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • After this, apply a little flour dust on the dough and roll it to make 4 inch disc.
  • Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
    Now spread 1 or 1.5 teaspoons of gobi stuffing on the disc.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
    Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now close the edges of the disc with a hand according to the image given below, so that the stuffing closes in due course.
  • Now dip the dough in flour dust.
    Now dip the dough in flour dust.
  • After this, roll the paratha with a light hand, so that stuffing should not come out from the dough.
  • Spread more flour dust around the dough so that the parathas can be rolled well.
    Wrap more flour dust around the dough so that the parathas can be rolled well.
  • The size of the paratha disc should be 4 to 5 inches.
    The size of the paratha disc should be 4 to 5 inches.
  • If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
    If the stuffing starts coming out of the paratha while rolling the paratha, then apply some more flour dust on the paratha disc.
  • Now put the paratha on the griddle/ tawa.
    Now put the paratha on the griddle/ tawa.
  • Change the side of the paratha after 30 seconds.
    Change the side of the paratha after 30 seconds.
  • Again Change the side of the paratha after 40 seconds.
    Again Change the side of the paratha after 40<span class="wprm-timer" data-seconds="40"></span> seconds.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
    Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Take one teaspoon of oil or desi ghee in a spoon and spread it on the paratha. Apply oil or desi ghee on the whole surface of the paratha.
  • Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
    Now again change the side of the paratha, and apply oil or desi ghee on the other side as well.
  • Press and roast the paratha with the help of a spoon.
    Press and roast the paratha with the help of a spoon.
  • Properly cook the paratha, paratha should not be uncooked.
  • Bake both sides of the paratha properly, making sure that the paratha does not burn.
    Bake both sides of the paratha properly, making sure that the paratha does not burn.
  • Make the remaining parathas as well.
    Eat the paratha with Tamatar Dhaniya Chutney and curd.
    Make the remaining parathas as well. Eat the paratha with green chutney and curd.
  • Bake the remaining flour parathas as well. Eat the paratha with green chutney and curd.

Notes

You can try below chutney’s with Gobhi stuffed paratha …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni
You can also try plain paratha

Poori / Puri

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Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.
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5 from 2 votes

Poori / Puri / Deep-Fried Bread

Puri or Poori is a deep-fried bread, famous in Indian subcontinent. This recipe is eaten for breakfast or snacks to change the taste. It is usually served with bhaji or curry. It can also be eaten with sweet dishes. It is also served on special occasion or ceremonial functions along with other vegetable food or with sweet dish, offered in prayer as prasadam. Puri can be prepared with wheat flour ( atta ), sooji (coarse wheat flour) or with maide known as refined wheat flour. You can also add ajwain or cumin seed while kneading the dough to change the taste of poori. The dough rolled out in small circle and then deep fried in ghee or vegetable oil. At the time of deep frying, puri puff up like a round ball because moisture in the dough changes into steam, which try to expand in all directions. When they golden brown in color or cooked, they are removed from oil and can served hot. At the time of frying ,they may be pricked with a fork before deep frying to make flat puris for chat or bhel puri, this is also called as mathari. A punctured poori does not puff because of on steam inside poori as it it already escaped at the time of prickling. Poori also taste good with mango pickle.
Course Breakfast, Dinner, Lunch, Main Dish, Snacks, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main, snacks
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 5 People
Calories 15kcal
Cost 15 rupee

Equipment

  • Kadhai / Fry Pan
  • Big Spatula
  • Bowl
  • Rolling Pin/ Belan
  • Rolling Board/ Chakla

Ingredients

  • 10 tsp Wheat Flour/ Atta, 2 tbsp is good foe making 1 poori
  • Water require to kneading the dough
  • 2 tsp Oil for kneading the dough
  • 100 ml For deep frying, or as per required

Instructions

  • First take wheat flour for kneeing the dough.
    First take wheat flour for kneeing the dough. Add the water in the little amount and knead tight dough.
  • Add 2 tbsp oil in the flour. Mix oil with flour.
    Add 2 tbsp oil in the flour. Mix oil with flour. Add the water in the little amount and knead tight dough.
  • Add the water in the little amount.
    Add the water in the little amount and knead tight dough.
  • And knead tight dough.
    Add the water in the little amount and knead tight dough.
  • Cover the dough with cotton cover or any plate and rest it for 10 minute. Mix and press the dough again.
    Divide the dough into small lemon size balls.
  • Divide the dough into small lemon size balls.
    Divide the dough into small lemon size balls.
  • Place the fry pan or kadai on the gas with high flame.
    Place the fry pan or kadai on the gas with high flame.
  • Dust the dough ball lightly with flour.
    Dust the dough ball lightly with flour.
  • Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
    Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
  • Meanwhile oil would be hot enough, check with drop a very small ball into oil. If the oil becomes hot, that circular ball will come up on the upper layer of oil. Now oil is hot enough to fry the poori.
    Place the fry pan or kadai on the gas with high flame.
  • Place the poori into oil.
    Place the poori into oil.
  • Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
    Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
  • When the poori puffs up, flip the poori other side for few seconds.
    When the poori puffs up, flip the poori other side for few seconds.
  • Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
    Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  • Now take the poori out on a tissue paper.
  • Back and front both sides of poori is cooked.
    Back and front both sides of poori is cooked.
  • Now One more poori i will guide you, In this poori I will not cover the dough ball with flour. This time apply little amount of oil as the cover for dough ball. By this process oil be be clean after cooking all the poori’s.
    Now One more poori i will guide you, In this poori I will not cover the dough ball with flour. This time apply little amount of oil as the cover for dough ball. By this process oil be be clean after cooking all the poori's.
  • Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
    Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
  • Place the poori into oil.
    Place the poori into oil.
  • Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
    Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
  • When the poori puffs up, flip the poori other side for few seconds.
    When the poori puffs up, flip the poori other side for few seconds.
  • Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  • Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
    Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  • Now take the poori out on a tissue paper.
    Now take the poori out on a tissue paper.
  • Cook the rest of poori in the same way.
    Cook the rest of poori in the same way.
  • Cook the rest of poori in the same way.
  • check both sides
  • Poori is ready. Serve these yummy poori’s with aloo curry, chhola, curd, pickle, raita or chutney also.
    Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.

Notes

  1. You can add sooji / rava while kneading the dough to get more crispy poori’s.
  2. You can also add ghee or oil while kneading the dough.
  3. Do not fry poori in very hot oil otherwise it will burn the poori’s.
  4. You can also make poori of maida flour / refined wheat flour.
You can try below chutney’s with Poori …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni

Paratha | Flat Bread

by
Paratha


Paratha | Flat Bread

A paratha is a flatbread that originated in the Indian subcontinent prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple.
Paratha is an amalgamation of the words paratha and atta, which literally means layers of cooked dough.
Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack.
The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils).
A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or raita or with meat or vegetable curries.
Some roll the paratha into a tube and eat it with tea, often dipping the paratha.
To achieve the layered dough for plain parathas, a number of different traditional techniques exist.
These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the griddle/ tava and shallow frying.

This bread is very nutritious and helps to get rid of hunger for a long time, plus it does not tire and improves brain function. This is important for people who work for a long time at the computer. Such as online casino players. The Slotogate platform is the best platform where various casinos are presented and where you can make various deposit methods including ecopayz online casino 

  • 4 tsp Wheat Flour (1 paratha require 2 tbsp of flour)
  • 2 tsp Oil or Desi Ghee (To knead dough)
  • as per required Water / Pani
  • 4 tsp Oil or Desi Ghee (To apply on the layer of paratha)

  1. First take wheat flour and add 2 tsp of oil or desi ghee.Knead the dough.Dough will be like dough of chapati.

  2. Cover the dough for 5 minute, so that dough will be properly settled.

  3. After that take Oil or Desi ghee in the plate.

  4. Make 2 balls / pieces of that prepared dough.Take one of them.

  5. Coat one of ball with flour.Flatten the ball of dough.

  6. Roll the ball to 3 -4 inch in circular motion with rolling pin.

  7. Spread 1/2 tsp of oil over the entire surface of the circle.

  8. After that spread 1/4 tsp of oil over entire surface of the semi-circle.Do one more fold to create triangle.

  9. Folding the layer is totally depend on you.Here we are creating and greasing the layer to create multi layer of the paratha.You can give any shape to the paratha, square or circular or any geometrical shape.

  10. Now wrap the triangular shape with flour dust.

  11. After this step, roll the triangle with rolling pin with light hand in circular motion.There is a trick on rolling paratha or any type of bread.As we know there are 2 handle of rolling pin.So while rolling in circular motion pressure on one side of rolling pin should be little more than the other side, to create circular motion.

  12. Roll the paratha till it reaches 1/4 inch thickness, do not press hard while layer.Otherwise layer will not properly create.

  13. Heat the flat pan on the high flam.After that place the paratha on the flat pan.

  14. Now flip the paratha, when you see raised bumps on the upper layer of paratha /flatbread.

  15. Now flip the paratha / flatbread again with spatula.

  16. Apply 1/2 tbsp of oil all over the surface of paratha /flatbread, if oil required more then take little more amount of oil.

  17. After that apply required oil to spread on the other side of paratha /flatbread.

  18. Again flip the paratha /flatbread.

  19. To make paratha crisp press paratha /flatbread by wooden hand masher on both side of the paratha.

  22. Now layered, crispy paratha/ flatbread is ready to eat.

  1. There is a trick on rolling paratha or any type of bread.
  2. As we know there are 2 handle of rolling pin.
  3. So while rolling in circular motion pressure on one side of rolling pin should be
    little more than the other side, to create circular motion.

You can try paratha’s with below chutney…

  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni


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