Category Archives: North Indian recipe

Malpua Recipe – Rajsthani malpua using Milk Powder – Malpua banane ki vidhi

Malpua Recipe – Rajsthani malpua using Milk Powder – Malpua banane ki vidhi

Milk powder Malpua is a superb sweet that will surely be relished by you. You can also make it and serve it to guests on festive occasions or gatherings. It is very easy to make and take less of your time. It is also relished by kids as well as youngsters.

Here is a quick and easy recipe with step by step pictures and method of preparation to make Milk powder malpua at home and to keep you and your guests amazed this festive season. Add more sweetness to your celebrations with soft and sugar coated Milk powder Malpua. Enjoy!

Direction:

Getting ready :

Shave the Pistachios and almonds for garnishing the malpua.

milk powder malpua

Making:

Take 1/2 cup refined flour and 1/2  cup milk powder in a big bowl. Then add 1 cup milk add it in small portions to prepare a smooth batter. If the batter is thick add milk to make it more smooth. Make it of pouring consistency. We have used 1 cup milk to make this batter. Keep the batter aside for 15 to 20 minutes, so that the batter puffs up and gets ready.

milk powder malpua

Meanwhile prepare sugar syrup. Take 1 cup sugar and add 1 cup water to it. The water and sugar should be in equally same quantity. Turn on the flame and cook the sugar syrup, till the sugar dissolves in water. Stir the sugar syrup with a ladle at regular intervals and check the sugar syrup. We have cooked the sugar syrup for 2 to 3 minutes after the sugar has dissolved in water.

milk powder malpua To check if the sugar syrup is ready, take a small bowl, and pour a few drops of sugar syrup into the bowl. We don’t need threads in the sugar syrup for malpua, It should just stick like honey, when pressed between fingers sugar syrup should sticking on the fingers just like honey. Sugar syrup is ready now. Turn off the flame. Place the sugar syrup on  a net stand. Add some cardamom powder to it.

milk powder malpua

Heat some ghee in a pan.Make sure you fry the malpuas on low flame. Put the malpua to fry. Malpuas are fried from below. Flip the malpua and fry it till they are brown in color from both sides. Once the Malpuas are golden brown in color, take them out. Place it on a slotted ladle and press the malpuas to squeeze out the ghee. The ghee will then drain back to the pan. Place it in a plate. Prepare all the malpuas, pouring it and frying it in this way.

milk powder malpua

Place the previously cooked malpua in the sugar syrup. And keep them dipped in sugar syrup for 2 to 3 minutes and then take them out.  Take out the malpuas that were dipped in sugar syrup. Drain out the extra sugar syrup by pressing it and place the malpuas in a plate. Put the other fried malpuas in sugar syrup as well. Prepare all the malpuas by dipping them in sugar syrup. By now all the Malpuas are now cooked and ready. It takes 5 to 6 minutes to cook malpua with this much quantity of batter.

milk powder malpua

Serving:

Take out the malpuas in a plate to serve and sprinkle a little almond shavings pistachio shavings over it. Mouth drooling Milk Powder Malpuas are ready to be relished. You can make it on any special or festive occasion or whenever you crave for something sweet. These yummy Milk powder Malpuas will just melt in your mouth giving an everlasting taste for sure.

milk powder malpua

Suggestion:

  • While making the batter make sure that there are no lumps in the batter and prepare a very smooth batter.
  • Keep the batter aside to puff up for 15 to 20 minutes. Batter will be fine and puffed up.
  • Heat the ghee slightly and whisk the batter a little.
  • Prepare the malpuas in slightly hot ghee on low flame and cook the malpuas.
  • You can also serve rabri with it to have a yummy experience.

Malpua Recipe - Rajsthani malpua using Milk Powder - Malpua banane ki vidhimilk powder malpua
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour – ½ cup ( 60 gms)
  • Milk powder - ½ cup ( 60 gms)
  • Sugar – 1 cup ( 250 gms)
  • Milk- 1 cup
  • Almonds- 6 to 7 finely chopped
  • Pistachios- 10 to 12 finely chopped
  • Green Cardamom- 4 ( coarsely ground)
  • Ghee- for frying
Instructions
  1. Shave the Pistachios and almonds for garnishing the malpua.
  2. Take ½ cup refined flour and ½ cup milk powder in a big bowl. Then add 1 cup milk add it in small portions to prepare a smooth batter. If the batter is thick add milk to make it more smooth. Make it of pouring consistency. We have used 1 cup milk to make this batter. Keep the batter aside for 15 to 20 minutes, so that the batter puffs up and gets ready.
  3. Meanwhile prepare sugar syrup. Take 1 cup sugar and add 1 cup water to it. The water and sugar should be in equally same quantity. Turn on the flame and cook the sugar syrup, till the sugar dissolves in water. Stir the sugar syrup with a ladle at regular intervals and check the sugar syrup. We have cooked the sugar syrup for 2 to 3 minutes
  4. after the sugar has dissolved in water.
  5. To check if the sugar syrup is ready, take a small bowl, and pour a few drops of sugar syrup into the bowl. We don’t need threads in the sugar syrup for malpua, It should just stick like honey, when pressed between fingers sugar syrup should sticking on the fingers just like honey. Sugar syrup is ready now. Turn off the flame. Place the sugar syrup on a net stand. Add some cardamom powder to it.
  6. Heat some ghee in a pan.Make sure you fry the malpuas on low flame. Put the malpua to fry. Malpuas are fried from below. Flip the malpua and fry it till they are brown in color from both sides. Once the Malpuas are golden brown in color, take them out. Place it on a slotted ladle and press the malpuas to squeeze out the ghee. The ghee will then drain back to the pan. Place it in a plate. Prepare all the malpuas, pouring it and frying it in this way.
  7. Place the previously cooked malpua in the sugar syrup. And keep them dipped in sugar syrup for 2 to 3 minutes and then take them out. Take out the malpuas that were dipped in sugar syrup. Drain out the extra sugar syrup by pressing it and place the malpuas in a plate. Put the other fried malpuas in sugar syrup as well. Prepare all the malpuas by dipping them in sugar syrup. By now all the Malpuas are now cooked and ready. It takes 5 to 6 minutes to cook malpua with this much quantity of batter.
  8. Take out the malpuas in a plate to serve and sprinkle a little almond shavings pistachio shavings over it. Mouth drooling Milk Powder Malpuas are ready to be relished. You can make it on any special or festive occasion or whenever you crave for something sweet. These yummy Milk powder Malpuas will just melt in your mouth giving an everlasting taste for sure.

 

 

Pindi Chana Recipe

Pindi Chana Recipe

This authentic recipe of Pindi Chana is a bowl full of delight served on your platter. You can make it for special occasions and parties and keep your guests amazed. This Mouth drooling dish dashed with a bit of spices will give you a delightful meal for sure.

Here is a quick and easy recipe with pictures to make Pindi chana. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!
Directions

Getting ready:

Soak the chickpea for 8-10 hours and then drain out the excess water.pindi chana

Making:

Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.pindi chana

Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.pindi chana

They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.pindi chana

Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.pindi chana

Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.pindi chana

Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.pindi chana

Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.pindi chana

When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.pindi chana

Serving:

Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Pindi Chana Recipepindi chana
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea – 1 cup
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger baton – 1 inch (juliennes)
  • Green chilies – 2 (slit)
  • Oil – 2-3 tbsp
  • Bay leaf – 1
  • Cinnamon stick – 1 inch
  • Brown cardamom – 2
  • Cloves – 4
  • Black peppercorns – 6-7
  • Ginger paste – 1 tsp
  • Dry mango powder - ¼ tsp
  • Coriander seeds – 2 tsp
  • Pomegranate seeds – 1.5 tsp
  • Cumin seeds – 1.5 tsp
  • Asafoetida – 1 pinch
  • Salt - ¾ tsp or to taste
  • Black salt - ½ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Tea bags – 2
Instructions
  1. Soak the chickpea for 8-10 hours and then drain out the excess water.
  2. Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.
  3. Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.
  4. They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.
  5. Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.
  6. Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.
  7. Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.
  8. Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.
  9. When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.
  10. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!

 

 

Matar ka Nimona – Grean Peas Nimona – Potatoes and Green Pea Curry

Matar ka Nimona – Grean Peas Nimona – Potatoes and Green Pea Curry

Matar Nimona recipe laced with the amazing flavors from the North Indian cuisine will surprise you for sure. This easy to make green peas nimona takes very less of your time and efforts. Serve this excellent Potato and green pea curry and surely you will have many compliment on your amazing dish.

Here is a quick and easy recipe with pictures to make authentic Matar ka nimona at home conveniently. You can relish this mouth drooling Green Peas nimona which has unique taste and is super delicious to eat. You can team it up with rice for a tempting meal. You can also serve it with chapatti or paranthas. Enjoy!

Direction :

Getting Ready:

Take 1 cup green peas, grind them little coarsely. Keep a little for later use.

matar nimona

Take 2 tomatoes chop them roughly. Also take 2 green chilies chopped into two. Chop 1/2 inch ginger baton. Add all these to a mixer jar and grind finely.

matar nimona

Take 1 raw and peeled potato and chop it.

matar nimona

Making :

Heat a wok and add 3 tbsp mustard oil into it. Once the oil is rightly hot add potato chunks to it and fry until it gets golden brown in color. Once the potatoes are golden blown, flip them and fry until golden brown from all sides. Potatoes have turned golden brown in color, drain them out in a plate. 

matar nimona

Add ½ tsp cumin seeds and 1 pinch asafoetida to the same wok. Now add 1 tsp coriander powder, ¼ tsp turmeric powder and tomato-green chili-ginger paste. Then keep the flame medium and sauté the masala until oil start separating from it. Once the oil starts separating the masala is ready.

matar nimona

Add green peas from the bowl to the masala. Stir and roast it for 2 minutes. Then cover and let them simmer for 3 to 4 minutes on low flame so that peas are cooked through.

matar nimona

After 4 minutes Check the peas. Stir well so that they do not stick to the wok. Stir again thoroughly. Press down the whole peas to check if turned tender. Once the green peas is cooked well add 1 cup water to it. Increase the flame a little.

matar nimona

Add fried potatoes to it, followed by ¼ tsp red chilly powder. Also add ¼ tsp garam masala and 1 tsp salt or to taste. Mix everything really well and add some green coriander as well. Then cover and let it cook for 2 to 3 minutes on low flame. Once 3 minutes are over, stir them thoroughly. The nimona is ready now, transfer it in a bowl.

matar nimona

Serving :

Super tempting and delicious green peas nimona is ready. You can relish this mouth drooling Green Peas Nimona which has unique taste and is super delicious to eat.You can team it up with rice for a tempting meal. You can also serve it with chapatti or paranthas and making it is really easy.

Suggestion:

  • Nimona taste delicious if prepared in mustard oil. Though any other cooking oil, can be used.
  • You can adjust the quantity of red chilly powder as per your taste.
Matar ka Nimona - Grean Peas Nimona - Potatoes and Green Pea Currymatar nimona
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green Peas – 1 cup
  • Potatoes- 1 peeled
  • Tomatoes – 2 ( 250 gms )
  • Mustard oil – 3 tbsp
  • Green Coriander- 3 to 4 tbsp ( finely chopped )
  • Green Chili- 2
  • Ginger Baton – ½ inch
  • Cumin seeds- ½ tsp
  • Asafoetida – 1 Pinch
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Garam Masala - ¼ tsp
  • Salt- 1 tsp ( or to taste)
Instructions
  1. Take 1 cup green peas, grind them little coarsely. Keep a little for later use.
  2. Take 2 tomatoes chop them roughly. Also take 2 green chilies chopped into two. Chop ½ inch ginger baton. Add all these to a mixer jar and grind finely.
  3. Take 1 raw and peeled potato and chop it.
  4. Heat a wok and add 3 tbsp mustard oil into it. Once the oil is rightly hot add potato chunks to it and fry until it gets golden brown in color. Once the potatoes are golden blown, flip them and fry until golden brown from all sides. Potatoes have turned golden brown in color, drain them out in a plate.
  5. Add ½ tsp cumin seeds and 1 pinch asafoetida to the same wok. Now add 1 tsp coriander powder, ¼ tsp turmeric powder and tomato-green chili-ginger paste. Then keep the flame medium and sauté the masala until oil start separating from it. Once the oil starts separating the masala is ready.
  6. Add green peas from the bowl to the masala. Stir and roast it for 2 minutes. Then cover and let them simmer for 3 to 4 minutes on low flame so that peas are cooked through.
  7. After 4 minutes Check the peas. Stir well so that they do not stick to the wok. Stir again thoroughly. Press down the whole peas to check if turned tender. Once the green peas is cooked well add 1 cup water to it. Increase the flame a little.
  8. Add fried potatoes to it, followed by ¼ tsp red chilly powder. Also add ¼ tsp garam masala and 1 tsp salt or to taste. Mix everything really well and add some green coriander as well. Then cover and let it cook for 2 to 3 minutes on low flame. Once 3 minutes are over, stir them thoroughly. The nimona is ready now, transfer it in a bowl.
  9. Super tempting and delicious green peas nimona is ready. You can relish this mouth drooling Green Peas nimona which has unique taste and is super delicious to eat.You can team it up with rice for a tempting meal. You can also serve it with chapatti or paranthas and making it is really easy.

Parwal Pickle Recipe — Parval Achar Recipe

Parwal Pickle Recipe — Parval Achar Recipe

Try out this amazing innovation of taste in lip smacking Parwal Pickle recipe. You might have tried out the usual pickles made from mango, lemons etc. Team up this one of a kind Bottle gourd pickle with any meal and relish amazing flavors. I am sure this pickle recipe will take everyone by surprise.

Here is an amazing Parwal Pickle recipe with pictures to make a tantalizing pickle very easily. Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Enjoy

Directions

Getting ready:

Scrape the outer layer of the parwal with a knife and cut the stalk from both the ends. Place them in a bowl and wash them thoroughly. Drain out the excess water from them. Now chop the parwal into ½ cm thick round pieces and place them in a bowl.parwal pickle

Making:

Place a vessel on flame and pour enough water into it to immerse to parwal nicely. Cover and let it simmer. When the water starts boiling, drop the parwal into it. Cover and cook them for another 3 minutes after the water starts boiling again.parwal pickle

5 minutes later, parwal will be boiled completely. Turn off the flame and transfer them on a sieve placed over a bowl. Now spread the parwal on a clean cloth and place them under sunlight or fan for an hour. After an hour, parwal will get dried then place them in a bowl.

parwal pickle

Place a pan on flame and pour oil into it. When the oil reaches smoke point, reduce the flame to low and allow the oil to cool down a bit. Oil has cooled down a little, drop the parwal into it. Add asafoetida and turmeric powder into the oil as well. Saute everything for a while and then turn off the flame.parwal pickle

Now add yellow mustard powder, fennel powder, fenugreek powder, salt and red chilly powder into the parwal. Stir to mix all the ingredients really well.

parwal pickle

Parwal has coated with the masala nicely, now add the vinegar into it and mix it thoroughly. Vinegar increases the taste and shelf life of the pickle. Parwal pickle is now ready, transfer it to a plate. You can consume the pickle right now but it will taste more scrumptious after 2 days. Store the pickle in a container and stir it thoroughly once in a day with a spoon.

parwal pickle

Serving:

Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Store this pickle in a container and relish eating it for 3 months.

Suggestion

  • Sterilize the container before storing the pickle. Use clean and dry spoon to take out the pickle.
Parwal Pickle Recipe -- Parval Achar Recipe
Author: 
Recipe type: pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Parwal – 9 medium size (300 grams)
  • Mustard oil - ¼ cup
  • Vinegar – 2 tbsp
  • Yellow/black mustard powder – 3 tsp
  • Fennel powder – 2 tsp
  • Fenugreek powder – 2 tsp
  • Salt – 2 tsp
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Asafoetida – 2 to 3 pinches
Instructions
  1. Scrape the outer layer of the parwal with a knife and cut the stalk from both the ends. Place them in a bowl and wash them thoroughly. Drain out the excess water from them. Now chop the parwal into ½ cm thick round pieces and place them in a bowl.
  2. Place a vessel on flame and pour enough water into it to immerse to parwal nicely. Cover and let it simmer. When the water starts boiling, drop the parwal into it. Cover and cook them for another 3 minutes after the water starts boiling again.
  3. minutes later, parwal will be boiled completely. Turn off the flame and transfer them on a sieve placed over a bowl. Now spread the parwal on a clean cloth and place them under sunlight or fan for an hour. After an hour, parwal will get dried then place them in a bowl.
  4. Place a pan on flame and pour oil into it. When the oil reaches smoke point, reduce the flame to low and allow the oil to cool down a bit. Oil has cooled down a little, drop the parwal into it. Add asafoetida and turmeric powder into the oil as well. Saute everything for a while and then turn off the flame.
  5. Now add yellow mustard powder, fennel powder, fenugreek powder, salt and red chilly powder into the parwal. Stir to mix all the ingredients really well.
  6. Parwal has coated with the masala nicely, now add the vinegar into it and mix it thoroughly. Vinegar increases the taste and shelf life of the pickle. Parwal pickle is now ready, transfer it to a plate. You can consume the pickle right now but it will taste more scrumptious after 2 days. Store the pickle in a container and stir it thoroughly once in a day with a spoon.
  7. Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Store this pickle in a container and relish eating it for 3 months.

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Lachcha Parantha Recipe with Palak – Spinach Layered Paratha – Palak Laccha Paratha

Relish scrumtious and appealing Spinach Lachcha Paratha. You can make something very delicious from spinach which is present in ample amount in the market. You will surely relish each and every bite of it.  You can make it and serve it to friends and family and have a delightful meal.

Here is a quick and easy recipe with pictures to make mouth drooling Lachcha Paratha for you to savor. Serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!


Directions

Getting ready:

Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.layered spinach paratha

Making:

Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.layered spinach paratha

20 minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.layered spinach paratha

Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.layered spinach paratha

Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.layered spinach paratha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.layered spinach paratha

After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.layered spinach paratha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.layered spinach paratha

Serving:

Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!layered spinach paratha Suggestion: 

Instead of making lachcha parantha you can make simple paranthas with this dough as well. It will taste equally delicious.

Lachcha Parantha Recipe with Palak - Spinach Layered Paratha - Palak Laccha Parathalayered spinach paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour/refined flour – 2 cup
  • Spinach – 200 grams
  • Ghee – 3-4 tbsp
  • Ginger baton - ½ inch
  • Green chilly - 1
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
Instructions
  1. Pluck the spinach leaves and wash them thoroughly with water. Drain out the excess water and let them dry out completely. Roughly chop the spinach and cut ginger into 4 pieces and green chilly into two pieces. Put ginger, green chilly, spinach and some water into mixer jar and grind them into fine paste. Palak puree is now ready.
  2. Take wheat flour in a big mixing bowl and add spinach puree into it along with 2 tsp of ghee, crushed carom seeds and salt. Mix everything really well. Now add water in small portions and knead soft dough of it. Cover the dough and keep it aside for 15-20 minutes to set. ½ cup of water is used for kneading this much quantity of flour.
  3. minutes are over, dough is ready as well. Grease a hand with some ghee and knead the dough again until it becomes smooth. Pinch medium lemon sized dough and make peda of it. Make desired size paranthas. Dust it with some flour and roll it out into thin parantha. Then pour some ghee on it and spread it evenly. Now fold the paranthas from one end to another end making pleats.
  4. Then roll the dough from one end to another end making a peda. After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.
  5. Place a tawa on flame. When the tawa gets heated, pour some ghee and spread it evenly. Place the rolled parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some ghee on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some ghee on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  8. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, roll and roast the remaining paranthas until the dough is utilized completely. Spinach lachcha paranthas are now ready.
  9. Crush the paranthas slightly and serve these scrumptious and delectable spinach lachcha paranthas steaming hot with a side assortment of chutney, curd, pickle, raita or any sabzi of your choice. Enjoy!

 

 

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

Masala Missi Paratha – Besan Masala Paratha – Besan Mixed Masala Paratha

Masala missi parantha or Besan Masala parantha is the most relished and popular Indian bread, available in almost all restaurants. We all often make missi roti, which is a traditional Punjabi recipe, prepared with gram flour and few desi spices mixed in wheat flour. But today we are making Besan Masala parantha for you all using the same ingredients.

Whenever you feel like making something instantly, then mix gram flour, spices and green coriander in flour to make this traditional and authentic Masala Missa parantha and serve it steaming hot with curd, chutney, pickle and relish eating. These tantalizing paranthas can be packed in lunch box for kids. Pack these paranthas along with mango pickle or lime pickle, they make perfect picnic or travel food as well. So, make these yummy Missa paranthas yourself with this easy recipe and enjoy!

Directions: 

Making:

To prepare dough take 1 cup ( 150 grams)  wheat flour and mix 1/2 cup (50 grams) gram flour into it. Then Add less than 1/2 tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If you are not using green chilly then you can add less than ¼ tsp of red chilly powder. Add 1/2 tsp ginger paste, 1/4 tsp carom seeds and 1 tsp ghee into it and mix all  the ingredients well. Then knead the dough with lukewarm water. For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.

missa paratha

After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.

missa paratha

Dust the dough ball again  with dry flour and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.

missa paratha

Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.

missa paratha

Now to prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas as well.

missa paratha

Serving:

Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Suggestions:

  • You can also use green coriander (finely chopped) in place of dry fenugreek leaves.
  • If not using green chilly then add less than ¼ tsp of red chilly powder.
  • For kneading dough we have taken lukewarm water.
  • As during winters if we use lukewarm water for kneading then we can get nice and soft dough, also dough can be kneaded quickly.
  • We can keep the shape of paranthas round, triangular or square as per our choice.
  • You can even use oil for making paranthas as per your preference.
  • Place the parantha over a bowl kept above a plate or on aluminum foil or serve it directly.
  • If we place the piping hot parantha directly on a plate then it can turn soggy from beneath.
Masala Missi Paratha - Besan Masala Paratha - Besan Mixed Masala Parathamissa masala paratha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour- 1 cup ( 150 gms)
  • Chickpea flour- ½ cup (50 gms)
  • Ghee- ¼ cup ( for moen & Applying on paratha)
  • Dry Fenugreek leaves- 1 tbsp
  • Salt - Less than ½ tsp ( or to taste )
  • Ginger Paste- ½ tsp
  • Carom seeds- ¼ tsp
  • Green Chili- 1 (finely chopped)
Instructions
  1. Take 1 cup ( 150 gms) wheat flour and Mix ½ cup (50 grams) gram flour into it. Then Add less than ½ tsp salt or as per taste, 1 tbsp dry fenugreek sprigs and 1 tsp finely chopped green chilly. If not using green chilly then you can add less than ¼ tsp of red chilly powder. Also add ½ tsp ginger paste, ¼ tsp carom seeds and 1 tsp ghee into it and mix all the ingredients well. Then knead the dough with lukewarm water.For this much quantity of flour 1 tbsp more than ½ cups of water is needed. Cover and keep it aside for 20 minutes to rest.
  2. After 20 minutes when the dough is ready, grease your hands with some ghee and mash the dough again until smooth.Take dough equal to the size of small guava and roll it. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Now spread some ghee over it, evenly. Now lift the parantha from corners like this sealing the ghee.Again make a round dough ball and press it gently with your fingers so that air bubbles can be removed.
  3. Dust the dough ball with dry flour again and roll into 5-6 inch diameter parantha. As we are making missa masala parantha so keep it bit thick. After rolling out the paratha place the griddle on flame for heating. To check if the girdle is hot enough ,bring your palm over the griddle if you feel heat at your palm then the girdle is hot enough.
  4. Spread some ghee over the girdle it and place the parantha over it.Keep the flame medium-high or medium. Roast the parantha from bottom and then flip the side. Evenly spread some ghee over one side. Repeat the process on the other side as well. Keep the flame low.Now reduce the flame and roast the parantha until it gets brown spots and crispy. Once the Parantha has turned brown from both sides take it off flame.
  5. Now let's prepare triangular parathas. Make a round dough ball and roll it into 5-6 inch diameter parantha. Now spread some ghee over it. Then fold the parantha into a semi circle and spread some ghee on this side as well. Fold again, giving it a triangular shape. Then dust it with dry flour and roll bit thinly in triangular shape. Likewise roast the triangular paranthas.
  6. Tempting and sumptuous parathas are ready. Serve steaming hot missa masala parantha with curd, green coriander chutney, pickle or any sabzi you relish eating the most. Missa masala paranthas can be served in breakfast or pack them for lunch, you’ll surely love these.You can even pack these paranthas for kids.

Aloo Chaat recipe Step by Step – Quick Spicy alu chaat – Delhi Wale Aloo Chaat – Easy Potato Chaat

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Quick and toothsome this aloo chaat recipe is surely everyone’s favorite. Making this instant spicy tangy aloo chaat is very easy to prepare. All we need to do is saute the boiled potatoes with some spices and  top them up with your favorite chutney and other toppings.

Kids devour eating this aloo chaat. You can prepare this aloo chaat for any special gathering or for your hunger pangs. Also this dahi Aloo chaat is one of the most popular street foods in India which is liked by everyone. So here you have easy to prepare aloo chaat recipe with step by step instructions and pictures. Enjoy!

Direction:

Getting ready :

Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.

aloo chaat recipeMaking:

To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.

aloo chaat recipe

Add boiled potatoes and mix it well. Then add 1/2 tsp roasted cumin seeds powder, 1/4 tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame.

aloo chaat recipeServing :

Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

aloo chaat recipeSuggestion:

  • You can use tomato sauce instead of sweet chutney.
  • If you don’t have green coriander chutney, you can add more green chili.
  • No need to cook the aloo chaat but just mix it.
  • If you have pomegranate in your fridge, you can sprinkle it too

Aloo Chaat recipe - Quick Spicy alu ch-aat - Delhi Wale Aloo Chaat aloo chaat recipe
Author: 
Recipe type: Chaat Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes- 3 ( 250 gms) (chopped)
  • Tomato- 1 ( finely choped)
  • Green Coriander- 2 to 3 tbsp ( finely chopped)
  • Sev- 2 tbsp
  • Oil - 1 tbsp
  • Coriander Powder- ½ tsp
  • Red Chili powder- Less than 1/ 4 tsp
  • Ginger- 1/ 2 inch( finely chopped)
  • Green Chili - 1 to 2 ( finely chopped)
  • Salt - ½ tsp
  • Cumin powder- ½ tsp
  • Chaat Masala - ¼ tsp
  • Black salt - Less than 1/ 4 tsp
  • Green Coriander chutney - 2 tsp
  • Sweet chutney - 2 tsp
Instructions
  1. Finely Chop ginger, green chili. Mince green coriander. Boil the potatoes , peel and cut them into pieces. Also chop tomatoes.
  2. To make Quick aloo chaat , put the pan on flame to heat. Put 1 tbsp oil into it. Once the oil is sufficiently hot then put finely chopped ginger ,green chili and roast it slightly. Also add coriander powder to it. Then add tomatoes, salt, black salt and mix it. Add red chili powder and mix it.
  3. Add boiled potatoes and mix it well. Then add ½ tsp roasted cumin seeds powder, ¼ tsp chaat masala,along with 2 tsp green coriander chutney,2 tsp sweet chutney.Mix all the ingredients well and turn off the flame. Quick and tempting Aloo Chaat is ready. Garnish it with green coriander and sev and serve it as a snack. Relish the amazing flavors of aloo Chaat to satisfy your cravings.

 

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

An Amazing combination of mouth drooling Aloo Matar Gajar recipe for winters is here to tantalize your taste buds. You can have it for breakfast or lunch or make it for guests. Potato curry with carrot and peas is not only a delicious sabzi to feast on but is nutritious as well. I am sure the kids who don’t love eating veggies will  enjoy this finger licking Aloo Matar Gajar recipe.

Here is an a quick recipe with step by step pictures to make yummy Aloo Matar Gajar sabzi. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.Potato curry with carrot and peas

Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.potato curry with carrot and peas

Making:

Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.potato curry with carrot and peas

Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.Potato curry with carrot and peas

After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.Potato curry with carrot and green peas

After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.Potato curry with carrot and green peas

Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.Potato curry with carrot and green peas

Serving:

Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!Potato curry with carrot and green peas

Suggestion

  • You can replace tomato with dry mango powder.
  • This quantity of sabzi is serves 3-4 members.

Gajar Aaloo Matar Sabzi Recipe - Potato Curry with Carrot and Peasaloo matar gajar sabzi
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carrots – 3 (250 grams)
  • Potatoes – 4 (250 grams)
  • Green peas - ½ cup
  • Tomatoes – 2 (150 grams)
  • Green chillies – 2
  • Mustard oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – more than 1 tsp or to taste
  • Ginger – 1 tsp (paste) or 1 inch baton grated
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.
  3. Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  4. Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.
  5. After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.
  6. After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.
  7. Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.
  8. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice.

 

Aloo Gobhi ki Sabzi Recipe – Aloo Gobhi Matar Masala Dhaba Style – Aloo Gobi Matar Spicy Curry

Aloo Gobhi ki Sabzi Recipe – Aloo Gobhi Matar Masala Dhaba Style – Aloo Gobi Matar Spicy Curry

Gobhi aloo Matar sabzi has always been our favorite. This amazing combination of seasonal veggies can be relished anytime in any meal. It is very easy to make this recipe in very less time. You can serve this to guests or have it for lunch or dinner.

Here is a step by step recipe of Gobhi matar aloo sabzi with pictures. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. Enjoy!

Direction:

Getting ready:

Cut wash and floret the cauliflower with its water drained out and dried.

gobhi aloo matar
Take 3 washed and peeled potatoes then cut long and thin pieces of potato.

gobhi aloo matar
Take 3 tomatoes and make a paste from it.

gobhi aloo matarMaking: 

Put the oil in wok to heat it. Once the oil is hot enough put the florets in oil to fry. Fry it till the cauliflower changes color and is soft. Take the florets out from the wok once they are fried and ready.

gobhi aloo matar

Now take the thinly sliced pieces of potatoes. Fry the potatoes till they are brown and soft. Press to check, if the potato is soft then it is ready. Potatoes are fried and ready. Take them out from the wok. Turn of the flame and remove the wok.

gobhi aloo matar

Place another wok on flame. Put 1 to 2 tbsp of oil in it and let it heat. Once the oil is hot put 1 cup green peas to it and cover the green peas for 2 minutes so that green peas don’t spill out when fried and fall out of the wok. Cover the peas so as to cook it better. Roast the green peas till they are soft. Take out the green peas out of the wok. Reduce the flame.

gobhi aloo matar

Now prepare masala for the sabzi. There is already 1 tbsp of oil left in the wok, add one more tbsp of oil to it. Heat the oil. Then add 3/ 4  tsp of cumin seeds to the oil, sauté the cumin seeds. Then add a pinch of asafoetida, 1/2 tsp turmeric powder , 1.5 tsp coriander powder, and 1 tsp ginger paste to it. Reduce the flame so that the masala doesn’t burn.

gobhi aloo matar

Add 2 finely chopped green chilies and sauté the masala a bit. Add tomato paste and 1/2  tsp red chili powder. Sauté the masala till the oil is separated from the masala. Masala is ready. Take 2 tbsp cream, add this to the masala too. Saute it while mixing it for a minute.Add garam masala and salt to the masala. Mix them well. Now add fried potatoes, cauliflower and green peas. Mix all the ingredients well.

gobhi aloo matar Add a little water and make the sabzi with a little gravy. We have added almost 3/4  cup of water.  Mix all ingredients well and add a little green coriander and cover. Cook the sabzi for 5 minutes on low flame.

gobhi aloo matarServing:

Lip smacking Aloo gobhi matar is ready, garnish the sabzi with a little green coriander. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. This special Gobhi matar aloo sabzi can be made for any party or special occasion or if you want to eat a very delicious sabzi.

gobhi aloo matar

Suggestion:

  • If you want to eat more spicy you can add more chili as desired.
  • If you want to make sabzi in less masala then you can reduce the chili too.
  • If you want to make dry sabzi then cover it and  cook on low flame for 2 to 3 minutes, sabzi will be ready.
Aloo Gobhi ki Sabzi Recipe - Aloo Gobhi Matar Masala Dhaba Style - Aloo Gobi Matar Spicy Currygobhi aloo matar
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower- 300 gms (Floret)
  • Potatoes- 3 (300 gms) (Peeled)
  • Green pea- 1 cup
  • Tomatoes- 3 (250 gms) (paste)
  • Green coriander- 3 to 4 tbsp (Finely chopped)
  • Dry fenugreek leaves- 2 to 3 tsp
  • Ginger paste- 1 tsp
  • Cream- 2 tbsp
  • Green chilli- 2 (Finely chopped)
  • Cumin seeds- ¾ pinch
  • Garam masala powder- ¼ tsp
  • Red chili powder- less than ½ tsp
  • Coriander powder- 1.5 tsp
  • Turmeric powder- ½ tsp
  • Salt- more than 1 tsp (or to taste)
Instructions
  1. Cut ,wash and floret the cauliflower with its water drained out and dried.
  2. Take 3 washed and peeled potatoes then cut long and thin pieces of potato.
  3. Take 3 tomatoes and make a paste from it.
  4. Take cauliflower floret cut ,washed nicely, its water drained out and dried. Meanwhile put the oil in wok to heat it. Once the oil is hot enough put the florets in oil to fry. Fry it till the cauliflower changes color and is soft. Take the florets out from the wok once they are fried and ready.
  5. Now take the thinly sliced pieces of potatoes. Fry the potatoes till they are brown and soft. Press to check, if the potato is soft then it is ready. Potatoes are fried and ready. Take them out from the wok. Turn of the flame and remove the wok.
  6. Place another wok on flame. Put 1 to 2 tbsp of oil in it and let it heat. Once the oil is hot put 1 cup green peas to it and cover the green peas for 2 minutes so that green peas don’t spill out when fried and fall out of the wok. Cover the peas so as to cook it better. Roast the green peas till they are soft. Take out the green peas out of the wok. Reduce the flame.
  7. Now prepare masala for the sabzi. There is already 1 tbsp of oil left in the wok, add one more tbsp of oil to it. Heat the oil. Then add 3/ 4 tsp of cumin seeds to the oil, sauté the cumin seeds. Then add a pinch of asafoetida, ½ tsp turmeric powder , 1.5 tsp coriander powder, and 1 tsp ginger paste to it. Reduce the flame so that the masala doesn’t burn.
  8. Add 2 finely chopped green chilies and sauté the masala a bit. Add ½ tsp red chili powder. Sauté the masala till the oil is separated from the masala. Masala is ready. Take 2 tbsp cream, add this to the masala too. Saute it while mixing it for a minute.
  9. Add garam masala and salt to the masala. Mix them well. Now add fried potatoes, cauliflower and green peas. Mix all the ingredients well.
  10. Add a little water and make the sabzi with a little gravy. We have added almost 0.75 cup of water. Mix all ingredients well and add a little green coriander and cover. Cook the sabzi for 5 minutes on low flame.
  11. Lip smacking Aloo gobhi matar is ready, garnish the sabzi with a little green coriander. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. This special Gobhi matar aloo sabzi can be made for any party or special occasion or if you want to eat a very delicious sabzi.

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori Khasta Recipe – Green Peas Stuffed Layered Kachori – Matar Ki Kachori

Matar Kachori has always been one of the most favorite kachoris of all time. These super scrumptious Green peas stuffed layered kachori make an excellent snack, you can serve it to guests or pack it along while travelling. With flavorful and spiced pea filling, this dish will be a sure shot hit among all.

Here is an easy recipe with step by step pictures to make Green peas stuffed layered kachori as your evening snack. Tempting and mouth watering Layered Green peas Kachoris are ready to tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris makes your tea time more delicious. Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. Enjoy!

Directions:

Getting ready:

Take 4 tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready. Keep refined flour aside in a plate to dust the sheets.

layered pea kachori

Making :

Take 2 cups of refined flour in a big bowl,  add 2 tsp ghee to it , ½  tsp of salt and mix it. Add little quantity of water and knead a soft dough.  We have used more than 1/2 cup of water for the dough. Cover the dough  for 15 to 20 minutes to set.

layered pea kahori

Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , 1/2 tsp cumin seeds, 1/4 tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn. 

layered pea kachori

Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel)..  Add 1/ 2 tsp of dry mango powder, 1/4 tsp red chili powder, 1/4 tsp garam masala and 1/2  tsp salt or to taste and sauté the green peas well with the spices.

layered pea kachori

Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have  cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Saute and mashed green peas are ready for stuffing. Turn off the flame.

layered pea kachori

 Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.

layered pea kachori

Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges.  Spread a thin layer like this over the sheet with hands.

layered pea kachori

Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.

layerred pea kachori

Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it  likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center. 

layered pea kachori

Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.

layered pea kachori

Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.

layered pea kachori

Serving:

Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious  kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire. 

layered pea kachori

Suggestion:

  • If you don’t have cumin seeds powder you can use coarsely ground cumin seeds.
  • Keep the flame low so as the spices don’t burn while you sauté it.
  • You can use preserved or fresh green peas as desired.
  • Green peas mashed while preparing the stuffing tastes much better than the grinded one.
  • While stuffing the kachoris, make sure you close the edges well to seal the stuffing.
  • Make sure that the oil is heated slightly and the flame is kept low while frying.
  • This much quantity of ingredients is enough to prepare 10 kachoris and took 15 minutes to fry the kachoris at once.

Matar Kachori Khasta Recipe - Green Peas Stuffed Layered Kachori - Matar Ki Kachorilayered pea kachori
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 2 cups ( 250 gms)
  • Plain flour- ¼ cup
  • Ghee- ¼ cup (50 gms)
  • Salt- 1 tsp (or to taste )
  • Frozen Green pea- 1.5 cup
  • Cumin Powder- ½ tsp
  • Asafoetida - 1 pinch
  • Fennel powder- 1 tsp
  • Green chili - 2 to 3 (finely chopped)
  • Ginger Paste- 1 tsp
  • Dry Mango Powder -1/2 tsp
  • Red chili powder- 1/ 4 tsp
Instructions
  1. Take 4tsp refined flour in a bowl with 3 tbsp ghee and mix them well. Ghee and refined flour mixture is ready.
  2. Keep refined flour aside in a plate to dust the sheets.
  3. Take 2 cups of refined flour in a big bowl, add 2 tsp ghee to it , ½ tsp of salt and mix it. Add little quantity of water and knead a soft dough. We have used more than ½ cup of water for the dough. Cover the dough for 15 to 20 minutes to set.
  4. Meanwhile prepare stuffing for the kachori. For that put a pan on flame to heat. Put 2 tbsp oil in the pan. Add a pinch of asafoetida , ½ tsp cumin seeds, ¼ tsp turmeric powder , 2 to 3 finely chopped green chilies, 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp fennel seeds powder and roast the spices well. Make sure you reduce the flame so the spices don’t burn.
  5. Add frozen green peas. We have used 1.5 cup green peas preserved at home( you can see that on my channel).. Add 1/ 2 tsp of dry mango powder, ¼ tsp red chili powder, ¼ tsp garam masala and ½ tsp salt or to taste and sauté the green peas well with the spices.
  6. Cover the green peas for 2 to 3 minutes. Reduce the flame and cook it till soft. We have cooked the green peas for 3 minutes. Press and check if the green peas are soft. When soft mash it with the spatula. Saute it a bit more. Sauted and mashed green peas are ready for stuffing. Turn off the flame.
  7. Stuffing is ready and 20 minutes are over, the dough is set up until now. Smoothen the dough a bit. Now that the dough is smooth, break the dough into two parts and make small round dough balls out of it. Roll and then flatten the dough balls.
  8. Now let’s roll out the dough balls for making the kachoris, Take a dough ball, dust it will refined flour and roll it thin and round. Put the refined flour in a big plate to dust the pooris. When it starts to stick to the rolling pin, dust it with the refined flour. Roll it out very thin like a chapati. After that Spread ghee and refined flour mixture and cover the sheet and spread it over the edges. Spread a thin layer like this over the sheet with hands.
  9. Now fold the sheet in three giving it three equal layers. Fold the sheet into square shape. Similarly prepare the rest of the sheets as well to get a layered kachori . After preparing the square shaped sheets , keep the sheets aside for 15 to 20 minutes and then prepare the kachoris.
  10. Start rolling out the sheets. Place one square shaped sheet on the rolling board and roll out in square shape keeping it little thick. Place 2 to 3 tsp stuffing over it. Lift both the edges and join them at the centre, likewise lift the other two corners as well and join its edges too. Now that the all the corners are joined and has 4 edges again. Lift the 2 opposite corners and join it likewise lift the other corner. Join all the edges at the centre and press it. Kachori is now stuffed and ready. While rolling out the sheet make sure you don’t keep it too thin in the center. Keep it thin on the corners and thick in the center.
  11. Meanwhile heat enough oil in a wok on low flame. Check if the oil is hot sufficiently. We need slightly heated oil for frying the kachoris and fry them on the low flame. When Oil is sufficiently heated. Keep the flame low and gently slide the kachoris in oil.Fry the kachoris on low flame until they turn golden brown in color from both the sides.Flip the sides when the kachoris start floating on the surface.
  12. Since the kachoris turn golden brown from all sides, now drain it out. Hold the ladle on the side of the wok so that extra oil drains back in to the oil.Place the fried kachori on a plate. Similarly fry rest of the kachoris as well. Turn off the flame once done with frying the kachoris.
  13. Tempting and mouth watering Layered Green peas Kachoris are ready to be tantalize your taste buds. Super delicious and crusty layered green pea’s kachoris are ready.Serve these scrumptious kachoris with green coriander chutney, tomato sauce or any other chutney or dip as per your desire.