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Cutlet/Tikki recipe, Deep fried recipe, Featured, Snacks, Tiffin Box Recipe

Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

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Raw Banana Cutlet recipe – Kachhe kele ke cutlets – Banana kabab

Raw Banana Cutlets taste sumptuous. You can have it as a snack with tea , you can eat it along with your favorite sauce or chutney. You can also serve it as an appetizer to guests. These amazing variation in cutlets recipe are to drool over.

Here is a quick recipe with pictures to make Banana Kebabs. Relish this amazing snack anytime. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Directions

Getting ready:

Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.

Banana kabab

After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.

Banana kabab

Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.

Banana kabab

Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.

Banana kababMaking:

Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.

Banana kabab

Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.

Banana kabab

To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.

Banana kabab

Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.

Banana kababServing:
Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

Suggestions

  • If you want to boil the potato in microwave then place it in microwave and cook it for 4.5-5 minutes and 3 minutes is sufficient for cooking the bananas in microwave.
  • If you are making these culte s for fasting days then add buckwheat flour instead of corn flour and sendha salt instead of salt.
  • You can also deep fry the cutlets. If you are deep frying them then make sure you add apt amount of corn flour into it. If the cutlets are splattering into oil then add some more corn flour into the mixture. Oil should be sufficiently hot for frying the cutlets. If oil is less hot then cutlets will absorb too much of oil.

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Raw Banana Cutlet recipe - Kachhe kele ke cutlets - Banana kabab
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw bananas – 5
  • Potato – 1 big or 2 small size (boiled)
  • Corn flour – 2 tbsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Green chilies – 2 (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil - ¼ cup
  • Salt - ½ tsp or to taste
  • Black pepper powder - ¼ tsp
Instructions
  1. Take bananas in a pressure cooker and pour ¼ cup of water into it. Place it on flame, put the lid on and let the bananas cook until a whistle is released. After that, turn off the flame and release half pressure of the cooker and let the remaining pressure settle on its own.
  2. After a while, pressure will be escaped. Take off the lid, transfer the bananas in a bowl and allow them to cool down slightly.
  3. Meanwhile, peel the boiled potato and mash it finely with the back of a spoon.
  4. Bananas have cooled down slightly, peel them and put them in the same bowl with mashed potatoes. Mash the bananas finely as well with back of the spoon.
  5. Now add corn flour, salt, green chilies, ginger, green coriander and black pepper powder into the mashed potato and mashed banana. Mix all the ingredients really well. Mixture for making cutlets is now ready.
  6. Grease the hand with some oil then pinch some mixture and roll it into smooth ball then flatten it and shape it as a cutlet. Place it on a plate and make cutlets from the remaining mixture as well.
  7. To shallow fry the cutlets, heat a pan and pour some oil on it. When the oil gets heated, place some cutlets on it. Drizzle some oil on each cutlet and fry them on medium flame.
  8. Cutlets have turned golden brown from lower side, flip their sides and shallow fry them until they get golden brown from the other side as well. Cutlets are ready, transfer them on kitchen paper towel placed over a plate. Raw banana cutlets are now ready to serve.
  9. Serve these crispy and appetizing raw banana cutlets steaming hot along with green coriander chutney or tomato sauce. Enjoy!

 

Dosa recipe, Featured, Indian Regional recipe, South Indian recipe, Tiffin Box Recipe

Moong Dal Dosa Recipe – Moong ki dal ka dosa

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Moong Dal Dosa Recipe – Moong ki dal ka dosa

Moong Dal dosa is an easy and quick breakfast recipe you can prepare anytime. Light on your stomach this dosa can be served to satisfy your hunger pangs.  Kids also relish eating moong dal dosa. This nutritious dosa also saves your time as it can be prepared very easily.

Here is an easy rercipe with pictures to make Moong dal dosa. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Directions

Getting ready:

Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.

Moong dal dosa recipe

Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.

Moong dal dosa recipe

Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.

Moong dal dosa recipeMaking:

Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.

Moong dal dosa recipe

Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.

Moong dal dosa recipe

Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.

Moong dal dosa recipeServing:

Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

Suggestion

  • You can make a spicy potato filling and stuff these dosa in the same manner as masala dosa.

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Moong Dal Dosa Recipe - Moong ki dal ka dosa
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green moong dal - ½ cup
  • Soft rice - ¼ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Salt – more than ½ tsp or to taste
  • Green chilly – 1
  • Oil – for cooking dosa
Instructions
  1. Wash the green moong dal thoroughly with water then soak it for 3-4 hours in water. After that, rub the dal with hand to remove the skin then pour some more water into the bowl and shake the bowl so that its skin starts floating on the surface of the water. Then drain out the skin along with water into another bowl. Repeat this process twice again to separate maximum amount of skin. You can use moong dal instead of green moong dal.
  2. Rinse the rice thoroughly with water and then soak it for 4 hours in water as well. After that, drain out the excess water from it. You can take any variety of small rice.
  3. Take the soaked green moong dal in a mixer jar along with soaked rice, roughly chopped green chilly and 1-2 tbsp water. Put the lid on and make slightly coarse paste of them. Transfer the paste in a big bowl.
  4. Now add salt and green coriander into the paste and mix them really well. Make sure that the batter is not too thin or too thick in consistency, it should be of same consistency as required for making dosa. Batter for making dosa is now ready.
  5. Place a tawa on flame. When the tawa gets slightly heated, drizzle some oil on it and spread the oil evenly with a napkin paper. Pour 1.5 tbsp of batter on it and spread it with the back of a spoon by moving it in circular motion. Increase the flame and pour some oil on the sides of the dosa. Even the dosa from top by moving a spatula gently on it and roast the dosa on medium flame until it turns golden brown from beneath.
  6. Once the dosa turns crispy and golden brown from beneath, fold it gently with the spatula and transfer it on a plate. To make another dosa, reduce the flame to low and sprinkle some water on the tawa. Then clean it with a napkin paper or a wet cloth and spread another dosa on the tawa. Make the rest of the dosa likewise until the batter is utilized completely. It took 5-6 minutes to roast a dosa aptly. Moong dal dosa are now ready to serve.
  7. Serve these crispy and mouth-drooling moong dal dosa steaming hot along with green coriander chutney, tomato sauce, peanut chutney or any chutney you like. Enjoy!

 

Deep fried recipe, Featured, Recipe for Kids, Snacks, street food, Tiffin Box Recipe

Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

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Bread Paneer Pakora – Cottage Cheese Bread Pakora – Stuffed Paneer Bread Pakora

Bread Paneer Pakora makes an amazing snack whenever you want to eat something different. You can make this crispy snack and serve it piping hot with a cup of tea. Serve  this Cottage cheese bread pakora to your guests, everyone will relish eating it.

Here is a quick and easy recipe with pictures to make Stuffed Paneer Bread Pakora  which is relished by kids as well as adults. Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

Direction:

Getting ready :

Take 150 grams paneer and grate it.

bread paneer pakoraMaking: 

Take 1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.

bread paneer pakora

Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.

bread paneer pakora

To prepare stuffing. Take the grated paneer. To it add 1/3 tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander  and ½ tsp chaat masala as well. Mix all ingredients well.

bread paneer pakora

Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.

bread paneer pakora

Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.

bread paneer pakora

Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.

bread paneer pakora

Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.

bread paneer pakora

Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely.

paneer bread pakora

Serving:

Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

bread paneer pakora

Suggestions:

  • Avoid adding too much water altogether as it gets difficult to dissolve the lumps.
  • You can make pakoras without baking soda as well.
  • You can use ½ tsp ginger paste as well.
  • You can omit the use of green chilies if making these pakoras for kids or reduce the quantity.
  • You can also add finely chopped spinach, finely chopped capsicum as per your taste and preference.
  • If you wish to make them in smaller size then further divide the bread slice like this as the size of pakoras gets bigger.
  • While coating the bread pakoras in the batter, be little gentle as the bread gets soft too quickly in the batter.
  • Coat it quickly with the batter and drop in oil immediately.

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Bread Paneer Pakora - Cottage Cheese Bread Pakora - Stuffed Paneer Bread Pakorabread paneer pakora
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread – 4 slices
  • Paneer – 150 gms
  • Chickpeas flour – 1.5 cup
  • Carom Seeds- ¼ tsp
  • Red chilli powder- ¼ tsp
  • Coriander Powder- 1 tsp
  • Salt –More than 1 tsp (or to taste )
  • Baking Soda – 1 pinch
  • Coriander leaves – 3 to 4 tbsp (finely chopped )
  • Ginger- ½ inch piece (finely chopped)
  • Green chilli – 2 ( finely chopped)
  • Chaat Masala- ½ tsp
  • Oil – for frying
Instructions
  1. Take 150 gms paneer and grate it.
  2. Take1.5 cups of chickpea flour. Add water in little quantity to the flour and stir it until the lumps dissolve completely. Make the batter of pouring consistency. We have used 1 cup of water for preparing this much amount of batter.
  3. Add spices to the batter. Add ¼ tsp carom seeds, ¼ tsp red chilly powder, 1 tsp coriander powder, ¾ tsp salt or to taste and mix all the spices well in to the batter. Also add 1 pinch baking soda to it to make the pakoras more crispy.
  4. To prepare stuffing. Take the grated paneer. To it add ⅓ tsp salt or to taste, followed ½ inch ginger piece (finely chopped). Also add 2 green chilies and 3 to 4 tbsp finely chopped green coriander and ½ tsp chaat masala as well. Mix all ingredients well.
  5. Take a slice of bread and layer it up with the stuffing. Now place another bread slice over this like this and press gently.
  6. Cut the bread slice diagonally same as we do for making the sandwiches. Likewise stuff and cut rest of the bread slices as well.
  7. Heat some oil in a wok. To check if the oil is rightly hot, place a drop of batter in the oil, if it floats immediately to the surface then the oil is rightly heated to fry the pakoras. We need really hot oil for frying the pakoras.
  8. Lift the stuffed bread and dip it in the batter very carefully. Drop the pakoras in oil for deep frying.
  9. Pour some hot oil over the bread pakoras with the help of a ladle. Flip the side when it is roasted from beneath and continue frying until the pakoras gets golden brown in color.Once the pakoras are golden brown in color drain it out. Hold the ladle like this diagonally on the edge of the wok so that excess water drains out completely
  10. Place the fried pakoras in a plate. Likewise fry rest of the pakoras as well. Lip smacking and super scrumptious paneer bread pakoras are ready.Serve these delectable paneer bread pakoras with green coriander chutney, tomato sauce or kasundi or any other chutney as per your desire.

 

Featured, Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe, Tiffin Box Recipe

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

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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.
Save Print
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.
Deep fried recipe, Featured, Indian Regional recipe, Miscellaneous, Poori recipe, Recipe for Kids, Roti Bread Paratha Recipe, Tiffin Box Recipe

Matar ki Masala Puri – Matar ki Bedmi Poori – Green Peas masala Poori

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Matar ki Masala Puri – Matar ki Bedmi Poori – Green Peas masala Poori

Bedmi poori is a very popular recipe in the North Indian region. You can make innovation in this recipe by making yummy and tempting Matar ki Masala Poori. It is also called Matar ki Bedmi poori. You can serve Green Peas Masala poori to guests , friends and family and have a joyous meal time.

Here is an easy step by recipe to make puffy Matar Masala poori. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most. Enjoy!

Direction :

Getting ready :

Coarsely grind 1 cup green peas along with 1 green chili to make a paste.

Green peas masala poori

Making:

Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.

green pea masala poori

Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.

green peas masala poori

Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.

green peas masala poori

Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.

green peas masala poori

Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.

green peas masala poori

Serving:

Super scrumptious and yummy spicy green peas pooris are ready. Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.

green peas masala poori

Suggestion:

To have puffy pooris

  • First, make sure that you prepare really smooth dough for making the pooris.
  • Second, while rolling out the pooris, make sure you roll them out evenly.
  • Third and the most important the oil should be rightly hot.

Save Print
Matar ki Masala Puri - Matar ki Bedmi Poori - Green Peas masala Poorigreen peas masala poori
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup ( 300 gms)
  • 1 cup green Peas + 1 green chili- Coarsely grind
  • Green Coriander- 2 tbsp
  • Oil – 1 tbsp
  • Red Chili Powder- ¼ tsp
  • Turmeric Powder- 1/ 4 tsp
  • Coriander Powder – 1 tsp
  • Salt- ¾ tsp ( or to taste )
  • Oil – For frying
Instructions
  1. Coarsely grind 1 cup green peas alongwith 1 green chili to make a paste.
  2. Take 2 cups wheat flour in a mixing bowl. Add ground peas to the flour, followed by ¾ tsp salt, 1 tsp coriander powder, ¼ tsp turmeric powder, ¼ tsp red chilly powder, 2 tsp finely chopped green coriander and 1 tbsp oil. Mix all the ingredients well. Then add water in little portions and knead a soft dough to make the pooris. Less than ½ cup of water is used for kneading this much quantity of dough. Cover and keep the dough aside for 20 minutes to set and then start making pooris.
  3. Grease your hands with some oil and knead the dough again until smooth. Start making small lumps from the dough. You can keep the size of pooris big or small as desired. Once done with preparing all the lumps ,roll out these lumps giving them round shape. Then flatten these dough balls giving a shape of peda. Prepare all the dough balls likewise.
  4. Heat some oil in a wok for frying the pooris. Then start rolling out the pooris. For this, lift one dough ball Then grease the rolling board and rolling pin with some oil. Roll out the dough ball into round poori with 3 to 4 inch diameter. Don’t roll the pooris too thin roll them evenly. Once done with rolling out the pooris, check if the oil is sufficiently hot for frying the poori. Drop small dough ball into the oil, if it floats on the surface then the oil is sufficiently hot.
  5. Gently slide poori in oil for frying. Press down the poori very gently to make it fluffy. Flip the side and fry until it gets golden brown in color from both the sides. Meanwhile roll out another poori. Flip the side of poori that is in the wok. Once the poori turns golden brown in color from both the sides, drain it out from the wok. Place the poori on a ladle and hold it on the edge of the wok so that excess oil drains back.
  6. Place the fried poori over a plate covered with absorbent paper. Similarly fry rest of the pooris. With this much dough 15 pooris are prepared. Turn off the flame now.
  7. Super scrumptious and yummy spicy green peas pooris are ready.Serve these flavorsome pooris steaming hot with aloo tamatar sabzi, matar gobhi sabzi, pickle or any other sabzi you relish eating the most.

 

Bread/Bun Recipe, Featured, sandwich, Snacks, Tiffin Box Recipe

Instant Rava Toast Recipe – Crispy Veg Suji Bread Toast – Semolina Veg Toast

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Instant Rava Toast Recipe – Crispy Veg Suji Bread Toast – Semolina Veg Toast

Rava Toast with your favorite green chutney and a tea party with friends is like bliss . This crispy and crunchy toast takes very less of time to prepare and is very scrumptious to eat. Everyone will relish eating this amazing snack of crispy Veg suji bread toast. The sooji in the Rava toast recipe gives it a grainy texture and a crunchy feel to it. You couldn’t surely resist to munch on it.

Here is an easy step by step recipe with pictures to make crispy Instant Rava toast.  Cut and serve these Crunchy Rava Toast with green coriander chutney, tomato sauce or with any chutney of your choice and have a delightful snack time. 

Direction

Making :

To make rava toast start with preparing the batter with semolina, curd and veggies. Take 1/2  cup Semolina in a big bowl, and add 1/ 2 cup curd to it. Mix till all of it mixes well. Aso add 1 finely chopped green chili with its seeds removed so that it becomes less spicy. Then add less than 1/2 inch of finely chopped ginger add it and then add 1/2 tsp salt. Add 2 tbsp finely chopped tomatoes, 2 tbsp finely chopped capsicum, 2 tsp green coriander and mix all the ingredients well to make the batter. Keep the batter aside for 5 minutes.  rava toast

 

Batter is ready. Now take 6 slices of bread. Then spread batter over the bread. Put 1 to 2 spoons of batter over the bread and spread it evenly. Bread is ready and batter is spread over it. We have spread batter over 2 breads to make toast. Likewise prepare the rest of the toasts.rava toast

 

Put the girdle on flame to heat for roasting the breads. Spread the ghee over the girdle and grease it and let the girdle heat for a while. Make sure you heat the girdle to medium heat and keep the flame medium low. Put the bread on the girdle to roast. Roast the bread till it golden brown from below. The side with the paste/ batter should be downward. Meanwhile spread the batter over the other slices as well.rava toast

 

Breads are golden brown from below. Flip them and roast them till golden brown on other side as well. Spread a little ghee on the other side too. Move the toast a bit so as to roast it evenly from below. Meanwhile also check the toast by flipping it so that it doesn’t burn and let it roast till golden brown on the other side as well. Bread is golden brown from below as well.rava toast

 

Serving :

Crispy and tempting Rava toast is ready. Take it out from the girdle. It took 6 to 7  minutes to roast the Rava toast at once. To serve the yummy Rava toast, you can cut and serve them. You can serve rava toast with green coriander chutney, tomato sauce or with any chutney of your choice.rava toast

 

Suggestion:

  • You can take white or brown bread as desired.
  • If desired you can make the toast without ghee as well.
  • You can them in half vertically if desired and serve it.

 

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Instant Rava Toast Recipe - Crispy Veg Suji Bread Toast - Semolina Veg Toastrava toast
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • White bread – 6 slice
  • Semolina – ½ cup ( 75 gms)
  • Curd – 1/ 2 cup
  • Tomato – 2 tbsp ( finely chopped )
  • Green Capsicum – 2 tbsp ( finely chopped)
  • Green Coriander - 2 tbsp ( finely chopped)
  • Ghee – 1 tbsp
  • Green chili – 1 (finely chopped)
  • Ginger – ½ inch (finely chopped)
  • Salt- ½ tsp
Instructions
  1. To make rava toast start with preparing the batter with semolina, curd and veggies. Take ½ cup Semolina in a big bowl, and add 1/ 2 cup curd to it. Mix till all of it mixes well. Aso add 1 finely chopped green chili with its seeds removed so that it becomes less spicy. Then add less than ½ inch of finely chopped ginger add it and then add ½ tsp salt. Add 2 tbsp finely chopped tomatoes, 2 tbsp finely chopped capsicum, 2 tsp green coriander and mix all the ingredients well to make the batter. Keep the batter aside for 5 minutes.
  2. Batter is ready. Now take 6 slices of bread. Then spread batter over the bread. Put 1 to 2 spoons of batter over the bread and spread it evenly. Bread is ready and batter is spread over it. We have spread batter over 2 breads to make toast. Likewise prepare the rest of the toasts.
  3. Put the girdle on flame to heat for roasting the breads. Spread the ghee over the girdle and grease it and let the girdle heat for a while. Make sure you heat the girdle to medium heat and keep the flame medium low. Put the bread on the girdle to roast. Roast the bread till it golden brown from below. The side with the paste/ batter should be downward. Meanwhile spread the batter over the other slices as well.
  4. Breads are golden brown from below. Flip them and roast them till golden brown on other side as well. Spread a little ghee on the other side too. Move the toast a bit so as to roast it evenly from below. Meanwhile also check the toast by flipping it so that it doesn’t burn and let it roast till golden brown on the other side as well. Bread is golden brown from below as well.
  5. Crispy and tempting Rava toast is ready. Take it out from the girdle. It took 6 to 7 minutes to roast the Rava toast at once. To serve the yummy Rava toast, you can cut and serve them. You can serve rava toast with green coriander chutney, tomato sauce or with any chutney of your choice.

 

Featured, Poha Recipe, Recipe for Kids, Snacks, Tiffin Box Recipe

Bread Poha – Veg Bread Poha recipe

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Bread Poha – Veg Bread Poha recipe

Ever wondered that something like Bread poha could be made out of bread. We have been used to eating sandwiches and toast made from breads. But here is another twist of taste added to the otherwise simple bread. I am sure the kids will come running with delight to have this yummy Veg  Bread poha anytime.

Here is an easy recipe with pictures to make Bread Poha. Garnish this scrumptious and finger-licking bread poha with green coriander and serve it steaming hot. You can sprinkle some fine sev on the poha, it will taste more delicious. Enjoy it as a snack or supper and have a funtime. 


Directions

Getting ready:

Stack the bread slices and chop them into small chunks. Keep them on a plate.bread poha

Slightly crush the peanuts using mortar pestle.bread poha

Making:

Heat a wok with the oil. When the oil gets heated, put the red mustard seeds in it. As the seeds starts spluttering, add green chilly and ginger in it. Saute them for a while. Then add the peanuts in the wok and saute for 30 seconds until they become light brown.bread poha

Now add the green peas in the wok and saute for a minute until they become crunchy. Then add the tomatoes and stir fry them for 1 to 2 minutes so that they become tender.bread poha

Further add the potatoes and salt in the wok and saute for 1 to 2 minutes. Later, add the bread pieces and some green coriander. Mix everything really well and cook for 2 minutes.bread poha

Bread poha is ready, turn off the flame and transfer it on a plate.bread poha

Serving:

Garnish this scrumptious and finger-licking bread poha with green coriander and serve it steaming hot. You can sprinkle some fine sev on the poha, it will taste more delicious.bread poha

Suggestions: 

  • If you prefer eating onion then saute ½ finely chopped onion after crackling of red mustard seeds until they become light pink. Later, prepare the bread poha in same manner.
  • If your kids doesn’t eat chilly at all then skip adding the green chilly in the poha.

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Bread Poha - Veg Bread Poha recipebread poha
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brown/white bread slices – 4
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Tomatoes – 2 (finely chopped)
  • Potatoes – 2 (boiled & finely chopped)
  • Oil – 2 tbsp
  • Roasted peanuts – 2 tbsp (peeled)
  • Green peas – 2 tbsp
  • Red/yellow mustard seeds - ¼ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Salt - ½ tsp or to taste
Instructions
  1. Stack the bread slices and chop them into small chunks. Keep them on a plate.
  2. Slightly crush the peanuts using mortar pestle.
  3. Heat a wok with the oil. When the oil gets heated, put the red mustard seeds in it. As the seeds starts spluttering, add green chilly and ginger in it. Saute them for a while. Then add the peanuts in the wok and saute for 30 seconds until they become light brown.
  4. Now add the green peas in the wok and saute for a minute until they become crunchy. Then add the tomatoes and stir fry them for 1 to 2 minutes so that they become tender.
  5. Further add the potatoes and salt in the wok and saute for 1 to 2 minutes. Later, add the bread pieces and some green coriander. Mix everything really well and cook for 2 minutes.
  6. Bread poha is ready, turn off the flame and transfer it on a plate.
  7. Garnish this scrumptious and finger-licking bread poha with green coriander and serve it steaming hot. You can sprinkle some fine sev on the poha, it will taste more delicious.

 

Featured, Pasta/Macaroni Recipe, Snacks, street food, Tiffin Box Recipe

Red Sauce Pasta Recipe – Easy and Quick Pasta in Red Sauce

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Red Sauce Pasta Recipe – Easy and Quick Pasta in Red Sauce

 

Pasta has always been a favorite among kids. Make a steaming hot bowl of Red suce pasta and the kids will come running. You can surprise your friends and family with this amazing recipe. Tomatoes add an extra flavor to the pasta.
Here is a step by step recipe with ictures to make easy and quick pasta in red sauce. Garnish this luscious and tantalizing red sauce pasta with some mozzarella cheese and serve it steaming hot. Enjoy!

Directions

Getting ready:

To boil the pasta, heat a vessel with 5 to 6 cups of water, 2 tsp of oil and 1/2 tsp of salt. As the water starts boiling, add the pasta to it and let them boil until they becomes soft. Keep stirring in-between so that the pasta doesn’t stick to the bottom of the vessel.pasta in red sauce

After 10 minutes, pasta will get cooked aptly. Don’t overcook the pasta. Turn off the flame and transfer them on a sieve placed over a bowl to strain the excess water. Then pour some cold water on them so that they cools down quickly and get separated.pasta in red sauce

 

Place another vessel on flame with enough water to submerge the tomatoes completely. When the water starts boiling, make a thin cross cut on the top of the tomatoes to cut their skin only and drop them in the water. Let them boil until their skin starts separating from them.pasta in red sauce

After 7 to 8 minutes, tomatoes will get cooked aptly. Turn off the flame and transfer them on a plate and let them cool down. When they cools down, peel off their skin.pasta in red sauce

Then remove the stalk from the tomatoes and chop them in big chunks. Put the tomatoes in a mixer jar and grind them into fine paste.pasta in red sauce

Making:

Heat a pan with 1 tbsp of oil in it. When the oil gets heated, add ginger paste and capsicum to it. Slightly cook the capsicum.pasta in red sauce

After sauteing the capsicum, add tomato paste, basil leaves, chilli flakes, crushed black pepper, oregano and salt in it. Mix everything properly and cook for 5 to 6 minutes.pasta in red sauce

5 minutes later, the mixture will become thick. Then add tomato sauce to it and mix thoroughly. Red sauce is ready.pasta in red sauce

Now add pasta in the red sauce and mix properly. Cook it while mixing for 1 to 2 minutes.pasta in red sauce

Red sauce pasta is ready, turn off the flame and transfer it on a plate.pasta in red sauce

Serving:

  1. Garnish this luscious and tantalizing red sauce pasta with some mozzarella cheese and serve it steaming hot. Enjoy!pasta in red sauce

Suggestions:

  • If you wish to make pasta with onion and garlic then add 4 to 5 finely chopped garlic cloves and 1 finely chopped onion in the oil and fry them until they become pink in colour then similarly add the rest of the ingredients and prepare the pasta.
  • You can also use cream for garnishing the pasta. You can use any variety of pasta for making red sauce pasta.

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Red Sauce Pasta Recipe - Easy and Quick Pasta in Red Saucepasta in red sauce
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Pasta – 2 cups (160 grams)
  • Tomatoes – 4 (400 grams)
  • Tomato sauce - ¼ cup
  • Oil – 2 to 3 tbsp
  • Capsicum – 1 (finely chopped)
  • Basil leaves – 8 to 10
  • Ginger – 1 tsp (paste)
  • Black pepper - ¼ tsp (freshly crushed)
  • Chilli flakes - ¼ tsp
  • Oregano - ½ tsp
  • Salt – 1.5 tsp or to taste
  • Mozzarella cheese – for garnishing
Instructions
  1. To boil the pasta, heat a vessel with 5 to 6 cups of water, 2 tsp of oil and ½ tsp of salt. As the water starts boiling, add the pasta to it and let them boil until they becomes soft. Keep stirring in-between so that the pasta doesn't stick to the bottom of the vessel.
  2. After 10 minutes, pasta will get cooked aptly. Don't overcook the pasta. Turn off the flame and transfer them on a sieve placed over a bowl to strain the excess water. Then pour some cold water on them so that they cools down quickly and get separated.
  3. Place another vessel on flame with enough water to submerge the tomatoes completely. When the water starts boiling, make a thin cross cut on the top of the tomatoes to cut their skin only and drop them in the water. Let them boil until their skin starts separating from them.
  4. After 7 to 8 minutes, tomatoes will get cooked aptly. Turn off the flame and transfer them on a plate and let them cool down. When they cools down, peel off their skin.
  5. Then remove the stalk from the tomatoes and chop them in big chunks. Put the tomatoes in a mixer jar and grind them into fine paste.
  6. Heat a pan with 1 tbsp of oil in it. When the oil gets heated, add ginger paste and capsicum to it. Slightly cook the capsicum.
  7. After sauteing the capsicum, add tomato paste, basil leaves, chilli flakes, crushed black pepper, oregano and salt in it. Mix everything properly and cook for 5 to 6 minutes.
  8. minutes later, the mixture will become thick. Then add tomato sauce to it and mix thoroughly. Red sauce is ready.
  9. Now add pasta in the red sauce and mix properly. Cook it while mixing for 1 to 2 minutes.
  10. Red sauce pasta is ready, turn off the flame and transfer it on a plate.
  11. Garnish this luscious and tantalizing red sauce pasta with some mozzarella cheese and serve it steaming hot. Enjoy!

 

Deep fried recipe, Featured, Poori recipe, Recipe for Kids, Tiffin Box Recipe

Khasta Puri Recipe – Dahi wali khasta poori

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Khasta Puri Recipe – Dahi wali khasta poori

Khasta Poori is a delicious Indian snack that is a favorite among all. This crusty kachori can be served to guests at a tea party or can also be packed for travels. I am sure these tempting Khasta Pooris will satisfy all the hunger pangs.

Here is an easy step by step recipe with pictures to make sumptuous Dahiwali Khasta poori . Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice.

Directions

Making:

Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.

Khasta poori recipe

Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.

Khasta poori recipe

30 minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.

Khasta poori recipe

Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.

Khasta poori recipe

Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.

Khasta poori recipe

As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.

Khasta poori recipeServing:

Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

  • This amount of dough is enough for making 20 pooris.

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Khasta Puri Recipe - Dahi wali khasta poori
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Ghee – 2 tbsp
  • Curd - ¼ cup
  • Salt - ½ tsp
  • Cumin seeds - ½ tsp
  • Oil/ghee – to fry pooris
Instructions
  1. Take wheat flour in a big mixing bowl and add curd, ghee, salt and cumin seeds to it. Mix all the ingredients really well.
  2. Now add lukewarm water in small portions and knead stiff dough as required for making poori. ½ cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 30 minutes to set. You can substitute cumin seeds with carom seeds.
  3. minutes later, apply some ghee on hands and slightly knead the dough. Divide the dough into small lumps and roll each lump into smooth peda.
  4. Grease the rolling board with some ghee, place a peda over it and roll out the peda from the edges into 3 to 4 inch diameter poori.
  5. Heat sufficient oil in a wok to deep fry the pooris. When the oil gets heated, slide the poori in the wok and press the poori gently with the ladle.
  6. As the poori puffs up, flip the sides and fry until it becomes golden brown from both the sides. Then drain out the poori on absorbent paper placed over a plate and likewise prepare the rest of the poori. Khasta poori are ready.
  7. Serve these crispy and delectable khasta poori with matar paneer, aloo matar, chutney, pickle, raita or any other sabzi of your choice. You can relish eating these pooris for 3 days.

 

Cheela recipe, Featured, Recipe for Kids, Snacks, Tiffin Box Recipe

Moong dal Cheela recipe – Moong Dal Chilla Vegetarian Recipe

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Moong dal Cheela recipe video – Moong Dal Chilla Vegetarian Recipe

Moong  Dal cheela is a delicious variation from the usual besan cheela. You can enjoy it at breakfast or have it to satisfy your hunger pangs. You can also pack it in kids lunch box.

Here is an easy step by step recipe with pictures to make yummy and vegetarian Moong dal cheela.  Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney for a fun meal. Enjoy


Directions:

Getting ready:

Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.

moong dal cheelaMaking:

Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired.

moong dal cheela

Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.

moong dal cheela

Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.

moong dal cheela

Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side.

moong dal cheela

As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.

moong dal cheelaServing:

Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.

Suggestion

  • If the pan is greasy then there is no need to pour the oil to the pan before making the next cheelas.

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Moong dal Cheela recipe - Moong Dal Chilla Vegetarian Recipe moong dal cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – ½ cup
  • Oil – 2 to 3 tbsp
  • Ginger baton – 1 inch (grated)
  • Salt – ½ tsp or to taste
  • Green Coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.
  2. Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired. Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.
  3. Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.
  4. Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side. As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.
  5. Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.