Eggplant Paratha

Yes, you read it right and it tastes great. A tasty way to use eggplant and cut half on cooking time. This paratha tastes great with yogurt.

Nutrition Value of Eggplant

- 1 medium sized eggplant Baked
- Coriander leaves chopped
- Green onion half bunch finely chopped
- Salt
- Turmeric powder 1/4 teaspoon ( optional)
- Bishop's weed ( ajwain)
- Cumin seed powder 1/2 teaspoon
- 2 cups wheat flour
- Red chili powder
- water

1. Broil eggplant for about 20 minutes or until cooked
2. Let cool, peel off the skin and mash it
3. Add turmeric, red chili powder, cumin, bishop's weed, coriander, green onion and salt
4. Mix well, while adding little wheat flour at a time kneed a soft dough
5. Let rest for 15 minutes at least
6. Make small balls and roll out each, cook (on tava ) applying ghee/oil on both sides
7. Serve hot with pickle/yogurt

**You can also add boiled and mashed potato to the dough

Puran Poli

Puran poli is one of the sweet dishes of Maharashtra state of India. Delicious to eat, his recipe needs little preparation but it’s worth trying.

Puran: Filling

- 1 cup chana dal
- 3-4 cups water
- ¾ cup grated Jaggery
- Cardamom seeds grounded
- Ginger powder

1. Pressure cook till 2 whistles, check if dal is soft but not mushy.
**If not done cook for some more time without whistle in pressure pan/cooker
2. Drain out water thoroughly from dal, save for making kata chi Amti
3. Take a pan, put dal in it and mash
4. Add Jaggery, stir frequently on medium heat, when it thickens add cardamom and ginger powder
5. Grind small portions in grinder, this is ‘puran’the filling

** If puran is too soft spread out a cloth and press puran against it for absorbing extra moisture
** If puran is too tight add 2-3 spoon hot water

Dough

- Wheat flour
- Oil
- Water

1. Knead dough of consistency of filling. To roll out roti you need little softer dough
2. To make puran poli, take two very small portions of dough, roll out to 3’ circle
3. Take handful of filling and seal it between two dough circle made in step 2
4. While applying extra wheat flour roll out
5. Bake on tava on medium heat applying oil on both sides
6. Serve hot with Ghee and warm milk

Chole Bhature

This recipe is from north Indian cuisine and can be served with Chole as one dish meal.

Nutrition Value of Maida

- 3-4 cups Maida flour (Refined Wheat Flour)
- Salt
- Oil
- Sour Buttermilk to knead dough
- Baking soda 1/8 teaspoon

1. Add salt, baking soda and maida
2. Heat 1/2 cup oil and add to Flour
3. Mix with spoon
4. Knead dough with buttermilk, cover with plastic wrap
5. Keep aside for 3-5 hours
6. Make small ball of dough
7. Roll our each using some oil and deep fry
8. Serve hot with Chole

Amboli (chickpea flour dosa)

This can be made instantly.

Nutrition Value of Chickpea Flour and Tomato

- 1 cup chickpea flour (besan)
- Onion finely chopped
- Tomato finely chopped
- Coriander leaves chopped
- Cumin seeds
- Salt
- Red chili powder
- Oil

1. Mix all the ingredient except oil
2. Add water to make a smooth paste
3. Heat 1 tablespoon oil in flat pan
4. Put one serving spoon amount paste and spread on pan
5. Cover and cook, till golden brown
6. Apply oil on other side and flap to cook from other side
7. Serve with tomato ketchup

Thalpeet

This recipe is from state of Maharashtra from West part of India. Traditionally made with ‘Bhajani’, which is mixture of flours of roasted dals and beans and, served with Loni (fresh butter). It’s absolutely yummy when made that way, but here is an easy way to enjoy tasty thalpeet with easily available ingredients.

Nutrtion value of Sorghum and Pearl Millet

- Jowar Flour 5 cups (Sorghum flour)
- Bhajri Flour 1 cup (Pearl Millet flour)
- 1 medium size onion chopped
- Chopped Coriander
- Minced garlic 3 cloves
- Salt
- Red Chili powder
- Turmeric Powder
- Oil

1. Add all the above ingredients and Knead soft dough with water
2. Dived in 4 portions
3. On flat pan/tava spread 1 tablespoon oil
4. Spread one portion on dough on tava/pan with your pam.
5. Oil the upper surface
6. Cook both sides covered till cooked ( it had some golden brown spots on each side)
7. Serve with butter/ matha and achaar

** You can use leftover dals and vegetables in this recipe while kneading dough, first mash the leftovers and then add to dry ingredients use water, if required additionally to knead dough.

Radish Paratha

Nutrition value of Radish

Dough

- 4 cups wheat flour
- Salt ½ teaspoon
- Water to kneed
- Oil

1. Flour and salt and adding little water at a time knead soft dough
2. Add 1 tablespoon oil and knead for 2 minutes
3. Keep aside for 30 minutes preferably

Filling

- 1 large white Radish grated
- Salt
- Coriander leaves chopped
- Turmeric powder
- Cumin seeds grounded
- Red chili powder

1. Add 1 tablespoon salt to grated radish and keep for 20 minutes
2. Squeeze out all the juice
3. Mix all other filling ingredients, add salt for seasoning if necessary
4. Make two small balls of dough and roll to about 3 inches
5. Take filling and seal it in dough rolls
6. Roll out using some flour
7. Cook on tava, applying oil on both sides
8. Serve hot with yogurt and Achaar

Paneer Paratha

Nutrition Value of Paneer

Dough
- 4 cups wheat flour
- Salt ½ teaspoon
- Water to kneed
- Oil
1. Flour and salt and adding little water at a time knead soft dough
2. Add 1 tablespoon oil and knead for 2 minutes
3. Keep aside for 30 minutes preferably

Filling

- 2 cups grated paneer (Cottage Cheese), use fine grater
- Salt
- Coriander leaves chopped
- Onion finely chopped ½ cup
- Cumin seeds grounded
- 2 Green chili grated

1. Mix all the filling ingredients
2. Make two small balls of dough and roll to about 3 inches
3. Take filling and seal it in dough rolls
4. Roll out using some flour
5. Cook on tava, applying oil on both sides
6. Serve hot with yogurt and Achaar

Palak OR Methi Paratha

Nutrtion Value of Spinach and Fenugreek

- 2 cups chopped spinach leaves (palak) OR 1 and ½ cup methi (fenugreek) leaves
- 3 cups wheat flour
- Salt
- Crushed Ajwain seeds 1 teaspoon (Bishop’s weed)
- Grated green chili ( optional)
- 2- 3 minced garlic cloves (if making Methi paratha)
- Water to kneed

1. Mix spinach, ajwain, salt and flour
2. Knead a soft dough by adding water and keep aside for 20-30 minutes
3. Knead with 1 tablespoon oil once
4. Take a small portion(about size of tennis ball)
5. Roll out and cook on tava, apply oil on both sides
6. Serve with yogurt and Achaar

Aloo Paratha

Dough
- 4 cups wheat flour
- Salt ½ teaspoon
- Water to kneed
- Oil

1. Flour and salt and adding little water at a time knead soft dough
2. Add 1 tablespoon oil and kneed for 2 minutes
3. Keep aside for 30 minutes preferably

Filling

- 2 large boiled potato (makes filling for about 10-12 paratha)
- Chopped coriander
- Cumin seeds Grounded
- Amchoor ( dried mango powder)
- Salt
- Red chili powder
- Coriander seeds grounded
- Turmeric powder for color ( optional)

1. Peel and grate the boiled potatoes
2. Add all the filling ingredients and mix well
3. Make two small balls of dough and roll to about 3 inches
4. Take filling (about tennis ball size) and seal it in dough rolls
5. Roll out paratha using some flour
6. Cook on tava, applying oil on both sides
7. Serve hot with yogurt and Achar

Puri

- 4 cups wheat flour
- Salt ½ teaspoon
- Water to kneed
- Oil for deep frying

1. Flour and salt and adding little water at a time knead TIGHT dough
2. Add 1 tablespoon oil and kneed for 2 minutes
3. Keep aside for 20 minutes
4. Heat oil for frying
5. Make small balls of dough and roll 4 inch circles and deep fry on medium high heat
6. Serve with any vegetable

Paratha

Vegetable are consumed commonly with paratha/roti (types of Indian bread) in day to day home meals. You can apply, ghee, butter or vegetable oil to paratha.


Nutrition value of Wheat flour

- 4 cups wheat flour
- Salt ½ teaspoon
- Water to kneed
- Oil

1. Flour and salt and adding little water at a time knead soft dough
2. Add 1 tablespoon oil and knead for 2 minutes
3. Keep aside for 30 minutes preferably
4. Make small balls and roll to small cirle
5. Apply oil, fold half, Apply oil and fold quarter
6. Roll to triangle by rolling along edges (or roll to circle if desired)
7. Bake on tava till cooked
8. Apply ghee/oil while baking
9. Serve with any vegetable

Roti

Roti, also known as fulka is commom bread to eat with vegetables.

Nutrition value of Wheat flour

- 4 cups wheat flour
- Salt ½ teaspoon
- Water to kneed
- Oil
- Ghee


1. Flour and salt and adding little water at a time knead soft dough
2. Add 1 tablespoon oil and kneed for 2 minutes
3. Keep aside for 30 minutes preferably
4. Make small balls and roll to cirle
5. Bake on tava till cooked, while pressing with cloth lightly for them to puff
6. Apply ghee and serve with any vegetable