recipe of aloo puri by sanjeev kapoor

Radish Paratha/ Mooli Paratha

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Serve radish paratha with chutney.
Serve radish paratha with chutney.
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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

Aloo Sabji / Potato Gravy Curry Upavasa

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Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt
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