4 Chutneys for Navratri Vrat – Phalahari chutney recipe

4 Chutneys for Navratri Vrat  – Phalahari chutney recipe

You have had chutney’s on usual days here are some delightful chutney recipes to be relished specially during vrat. These 4 kinds of chutneys can be relished with any snack or main course dish during vrat.

Here is an easy step by step recipe with pictures to make chutneys specially for vrat , Enjoy

Direction:

Getting ready :

For for Spicy Green Coriander Chutney take 100 gm green coriander and wash it. Remove the thick stalk from it. Dry it until all the water dries up. Chop the green coriander. Take 2 green chilies. Take 20 to 25 mint leaves wash it.

chutney

For making coconut chutney take fresh coconut and grate it.

chutney

Roast ½ cup peanut.

chutney

Take 2 ( 250 grams) raw mangoes.

chutney

Making  Green Coriander chutney:

Put the chopped green coriander and green chili into the jar. Also add 20 to 25 mint leaves to it followed by ¾ tsp rock salt ( sendha namak) and ½ tsp roasted cumin powder.Add a little water to it and grind it to make paste. Once the paste is ready add half a lemon’s juice into it. Run the mixer once again. Tempting green coriander chutney is ready.

chutney Making Coconut Chutney:

Take 1 cup grated coconut. Add 2 green chilies to it with 2 tbsp green coriander. Also add juice from half a lemon i.e 1 to 1. 5 tsp and more than ½ tsp rock salt ( sendha namak). Add 2 to 3 tbsp water to it. Grind the chutney into a fine paste. Take it out in a bowl. Yummy coconut chutney is ready.

chutney Making  Peanut Chutney :

Take ½ cup roasted peanuts , put it in a jar followed by 2 green chilies. Also add juice from half a lemon. A little more than ½ tsp rock salt ( sendha namak) or to taste. Add ½ cup water to it.
Churn the chutney bit coarsely. Take it out in a bowl.

chutney

For tempering the chutney heat the tadka pan first. Then add 1 or 2 tsp oil into it. Oil is hot enough. Add 1 tsp sesame seeds to it. Let it crackle. Once it is golden brown add 6 to 7 chopped curry leaves to it. Reduce the flame. Pour the tempering over the chutney. Mouth drooling Peanut chutney is ready.

chutney

Making Sweet Mango Chutney  :

Peel off the green skin from the mangoes. Then cut the big pieces from it. Cut it into small pieces.Add the mangoes to the pan. Add ½ cup water. Turn on the flame. Let it boil for 6 to 7 minutes and then check it.. After 7 minutes check the mangoes. Mangoes have turned soft. Press it they can be easily mashed. Mangoes are ready. Mash it with the ladle. You can also cool it and mix it in mixer.

chutney

Add  ½ cup crumbled jaggery to the mangoes. Add ½ cup water to it. Cook it .Then For the masala add ¾ tsp rock salt ( sendha namak) , 1 tsp roasted cumin powder, ¾ tsp garam masala, ¼ tsp black pepper powder and cook the chutney until the jagery melts and the chutney is dense. Stir it at intervals. Chutney is dense and ready . Take it out in a bowl.

chutney Serving :

Relish these Mouth drooling Spicy Green Coriander Chutney, Coconut Chutney, Peanut Chutney and Sweet Mango Chutney and relish it with your favorite food during the vrats.

4 Chutneys for Navratri Vrat - व्रत वाली 4 चटनियां - Phalahari chutney recipechutney
Author: 
Recipe type: Misscelaneous
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for Spicy Green Coriander Chutney
  • Green coriander - 100 grams
  • Lemon - Half
  • Sendha Salt - ¾ tsp or to taste
  • Roasted Cumin Powder - ½ tsp
  • Mint leaves - 20 to 25
  • Green chili – 2
  • Ingredients for Coconut Chutney
  • Fresh Coconut - 1 cup (grated)
  • Green coriander - 2 tbsp
  • Lemon - Half
  • Green chili - 2
  • Sendha Salt - more than ½ tsp or to taste
  • Ingredients for Peanut Chutney
  • Roasted peanut - ½ cup
  • Sendha Salt - ¾ tsp or to taste
  • Green chili - 2
  • Lemon - Half
  • Oil - 2 tsp
  • Sesame seeds - 1 tsp
  • Curry leaves - 7 to 8
  • Ingredients for Sweet Mango Chutney
  • Raw Mango - 2 (250 grams)
  • Jaggery - ½ cup (100 grams)
  • Sendha Salt - ¾ tsp or to taste
  • Black Pepper Powder - ¼ tsp
  • Garam Masala - ¾ tsp
Instructions
  1. Spicy Green Coriander Chutney
  2. Take 100 gm green coriander and wash it. Remove the thick stalk from it. Dry it until all the water dries up. Chop the green coriander.
  3. Take 2 green chilies and chop them.
  4. Take 20 to 25 mint leaves wash it.
  5. Put the chopped green coriander and green chili into the jar. Also add 20 to 25 mint leaves to it followed by ¾ tsp rock salt ( sendha namak) and ½ tsp roasted cumin powder.
  6. Add a little water to it and grind it to make paste. Once the paste is ready add half a lemon’s juice into it. Run the mixer once again. Tempting green coriander chutney is ready.
  7. Coconut Chutney
  8. Take fresh coconut and grate it.
  9. Take 1 cup grated coconut. Add 2 green chilies to it with 2 tbsp green coriander. Also add juice from half a lemon i.e 1 to 1. 5 tsp and more than ½ tsp rock salt ( sendha namak). Add 2 to 3 tbsp water to it. Grind the chutney into a fine paste. Take it out in a bowl. Yummy coconut chutney is ready.
  10. Peanut Chutney
  11. Roast ½ cup peanut.
  12. Take ½ cup roasted peanuts , put it in a jar followed by 2 green chilies. Also add juice from half a lemon. A little more than ½ tsp rock salt ( sendha namak) or to taste. Add ½ cup water to it. Churn the chutney bit coarsely.
  13. Take it out in a bowl.
  14. For tempering the chutney heat the tadka pan first. Then add 1 or 2 tsp oil into it. Oil is hot enough. Add 1 tsp sesame seeds to it. Let it crackle. Once it is golden brown add 6 to 7 chopped curry leaves to it. Reduce the flame.
  15. Pour the tempering over the chutney. Mouth drooling Peanut chutney is ready.
  16. Sweet Mango Chutney :
  17. Take 2 ( 250 grams) raw mangoes.
  18. Peel off the green skin from the mangoes. Then cut the big pieces from it. Cut it into small pieces.
  19. Add the mangoes to the pan. Add ½ cup water. Turn on the flame.
  20. Let it boil for 6 to 7 minutes and then check it.
  21. After 7 minutes check the mangoes. Mangoes have turned soft. Press it they can be easily mashed. Mangoes are ready. Mash it with the ladle. You can also cool it and mix it in mixer.
  22. Add ½ cup crumbled jaggery to the mangoes. Add ½ cup water to it. Cook it .
  23. For the masala add ¾ tsp rock salt ( sendha namak) , 1 tsp roasted cumin powder, ¾ tsp garam masala, ¼ tsp black pepper powder and cook the chutney until the jagery melts and the chutney is dense. Stir it at intervals. Chutney is dense and ready . Take it out in a bowl.
  24. Serving :
  25. Relish these Mouth drooling Spicy Green Coriander Chutney, Coconut Chutney, Peanut Chutney and Sweet Mango Chutney and relish it with your favorite food during the vrats.

 

White Bread Recipe – Basic White Yeast Bread – eggless white bread

White Bread Recipe – Basic White Yeast Bread – eggless white bread

Soft and puffy white breads are found in almost every household . A common food on our menu . Many people prefer eating homemade and fresh  white bread rather than buying out from market. You can make this bread very easily. Make it and prepare sanwiches and many other innovative dishes out of it.

Here is an easy recipe with pictures to make white bread. Slice the bread and use it to make sandwiches or any other dish. You can also pack it in your kids lunch box. I am sure they will relish it.

Directions

Making:

Take refined flour in a big mixing bowl and make a small well at the centre. Put sugar, salt, instant dry active yeast and oil in the well and mix everything thoroughly. Now add milk in the flour as well and mix nicely.white bread

Then add lukewarm water in small portions and knead soft dough as required for making chapatti. Knead the dough continuously for 4 to 5 minutes until it becomes smooth. More than ½ cup of water is used to knead this much amount of flour.

white bread

Evenly grease a bowl with some oil and put the dough in it. Apply some oil on the dough as well then cover and keep it aside for 20 minutes to set.

white bread

20 to 25 minutes later, dough will get fermented. There is no need to punch the dough after fermentation as we have used instant dry active yeast. Put the dough in the greased tray and spread it evenly.

white bread Apply some oil all over the dough. Cover and keep the dough aside for 2 hours in warm place. 2 hours later, dough will become puffy and it will be ready to bake as well.

white bread

Preheat the oven at 200 degree centigrade then bake the bread for 25 minutes at 200 degree centigrade. 25 minutes later, bread will get baked aptly. White bread is ready, take out the bread and place it on wire rack for 15 minutes so that it cools down completely.

white bread Serving:

Slice the bread and use it to make sandwiches or any other dish.white bread

White Bread Recipe - Basic White Yeast Bread - eggless white breadwhite bread
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2.5 cups
  • Milk – ⅓ cup
  • Oil/butter – 2 tbsp
  • Instant dry active yeast – 1 tsp
  • Salt – more than ½ tsp or to taste
  • Sugar – 2 tsp
Instructions
  1. Take refined flour in a big mixing bowl and make a small well at the centre. Put sugar, salt, instant dry active yeast and oil in the well and mix everything thoroughly. Now add milk in the flour as well and mix nicely.
  2. Then add lukewarm water in small portions and knead soft dough as required for making chapatti. Knead the dough continuously for 4 to 5 minutes until it becomes smooth. More than ½ cup of water is used to knead this much amount of flour.
  3. Evenly grease a bowl with some oil and put the dough in it. Apply some oil on the dough as well then cover and keep it aside for 20 minutes to set.
  4. to 25 minutes later, dough will get fermented. There is no need to punch the dough after fermentation as we have used instant dry active yeast. Put the dough in the greased tray and spread it evenly.
  5. Apply some oil all over the dough. Cover and keep the dough aside for 2 hours in warm place. 2 hours later, dough will become puffy and it will be ready to bake as well.
  6. Preheat the oven at 200 degree centigrade then bake the bread for 25 minutes at 200 degree centigrade. 25 minutes later, bread will get baked aptly. White bread is ready, take out the bread and place it on wire rack for 15 minutes so that it cools down completely.
  7. Slice the bread and use it to make sandwiches or any other dish.

 

 

Pizza Sauce Recipe | Homemade Pizza Sauce

Pizza Sauce Recipe | Homemade Pizza Sauce

Pizza is complete with tangy and  tasty pizza sauce. What better than making it at home rather than buying it out from the market. Making Pizza sauce is really easy and you can use it on any of your pizza and satisfy your hunger pangs. I am sure both kids and adults will relish its amazing test.

Here is an easy recipe with step by step pictures to make Pizza sauce. Apply this mouth-drooling and luscious pizza sauce on any pizza base and make delicious pizzas that will surprise everyone. Enjoy!

Directions

Getting ready:

Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.pizza sauce

After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.

pizza sauce

Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.

pizza sauce Making:

Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.

pizza sauce

Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.

pizza sauce

Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.

pizza sauce Serving:

Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

  • Suggestion

    If you want to add onion then finely chop an onion and saute it in hot oil until it becomes light pink in colour. Afterward, make the sauce in same manner.

Pizza Sauce Recipe | Homemade Pizza Saucepizza sauce
Author: 
Recipe type: misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatoes – 7 (500 grams)
  • Olive oil – 4 tbsp
  • Black pepper powder - ¼ tsp
  • Fennel powder - ½ tsp
  • Basil leaves – 10-12
  • Sugar – 2 tsp
  • Salt - ½ tsp
Instructions
  1. Place a vessel on flame and pour 3-4 cups of water in to. When the water starts boiling, cross cut the skin of tomatoes from top and put them into the water. Cover the vessel and cook the tomatoes for 2 minutes after the water starts boiling again.
  2. After 2 minutes, tomatoes will get boiled aptly. Turn off the flame and transfer the tomatoes in a bowl. Once the tomatoes cools down, peel out their skin and keep them aside.
  3. Chop 4 tomatoes into rough pieces and put the directly in a mixer jar. Grind them into fine paste. Finely chop rest of the tomatoes.
  4. Heat a pan and pour oil in it. When the oil gets heated, add chopped tomatoes, tomato paste, salt, black pepper powder, fennel powder and sugar into the pan. Mix everything really well and cook until sauce becomes thick in consistency.
  5. Sauce is getting thick , finely chop the basil leaves and add it to the sauce. Again cook the sauce until it become thick.
  6. Sauce has turned thick in consistency, turn off the flame and transfer it to a bowl. Pizza sauce is now ready.
  7. Apply this mouth-drooling and luscious pizza sauce on pizza base and make delicious pizzas. Enjoy!

 

 

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Aloo Bhujia Namkeen Farali  – Alu Bhujiya for Navratri Vrat

Food during vrat is prepared in very easy ways and simple recipes. One such easy recipe is Aloo Bhujiya for vrat . With simple ingredients like potatoes, rock salt and a blend of few spices , these aloo bhujiya namkeen is very scrumptious. Hygenic and pure you can make these Aloo Bhujiya namkeen falari during the navratri fasts as well .

Here is an easy step by step process with pictures to make tempting and crunchy Aloo Bhujiya to be relished even during fast and festivals. Enjoy .

Direction :

Getting ready :

Boil 3 Potatoes .

aloo bhujiya for vrat Making :

Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Then peel and grate the potatoes.

aloo bhujiya for vrat

Mix the grated potatoes to the flour. Add 3/4 tsp sendha salt. Also add 1/2 tsp black pepper powder and 1/3 tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.

aloo bhujiya for vrat

Heat enough oil in a wok to fry the aloo bhujiyas.

aloo bhujiya for vrat

Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.

aloo bhujiya for vrat

Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine’s cyclinder. Cover the machine with this piston. Press up the lever and fit it over the machine’s cyclinder. Machine is ready , meanwhile check the oil.

aloo bhujiya for vrat

Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.

aloo bhujiya for vrat

Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.

aloo bhujiya for vrat

Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.

aloo bhujiya for vrat Serving :

Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

aloo bhujiya for vrat Suggestion :

  • Use rock salt (sendha namak ) as this namkeen is prepared for fasts.
  • Adding turmeric powder is optional, you can skip the use.
  • Keep a check on the flame. It should be medium hot to fry the aloo bhujiya.

Aloo Bhujia Namkeen Farali - Alu Bhujiya for Navratri Vrataloo bhujiya for vrat
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled Potatoes – 3 ( 300 gms )
  • Water Chestnut Flour – 1 cup ( 150 gms )
  • Rock salt – ¾ tsp
  • Black pepper powder- ½ tsp
  • Turmeric powder- ⅓ tsp (optional )
  • Oil – for frying
Instructions
  1. Boil 3 Potatoes .
  2. Take water chesnut flour in a big mixing bowl and 3 boiled potatoes . Peel and grate the potatoes. Then grate the potatoes .
  3. Mix the grated potatoes to the flour. Add ¾ tsp sendha salt. Also add ½ tsp black pepper powder and ⅓ tsp turmeric powder. Mix until everything blends well and knead a soft dough. Add 1 to 2 tsp oil and continue kneading until the dough is smooth.
  4. Heat enough oil in a wok to fry the aloo bhujiyas.
  5. Meanwhile fill the sev maker machine with the dough. Fit the fine mould in the machine for making the bhujiyas. For fine texture, Fit this fine plate to the machine.
  6. Grease the machine’s cylinder with some oil. Grease your hand with some oil as well and break some dough and roll into a long log so that it can be placed inside the machine's cylinder. Cover the machine with this piston. Press up the lever and fit it over the machine's cylinder. Machine is ready , meanwhile check the oil.
  7. Press down the piston and drop as many sev as possible in to the wok at once. Flip the side of aloo bhujiya when the froth setlles down. Keep the flame medium. The Aloo bhujiya takes very less of time to get ready.
  8. Place these cooked aloo bhujiya over the sieve so that extra oil drains out. Drop the mix into the wok from the sev machine. Flip the side of aloo bhujiya when the froth setlles down. Drain them out as well. Transfer these sev to a plate.
  9. Re-load the dough inside the machine once it is finished. Open the lid and take out the piston. Pull above the piston and remove the dough gathered on it. Add some more dough to the cylinder.
  10. Crispy flavorsome Falahari aloo bhujiya is ready. It takes 3 to 4 minutes to fry sev at once.Break the sev to check the crunch. Break the sev a little, let them cool down completely and store in any container. It keeps good for up to a month. These scrumptious falahari bhujiyas can be prepared for any fasts.

 

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

Singhare Paneer ki Kachori – Aloo Paneer Kachori for navratri Vrat

We are required to follow a specified diet during fasts, and what if you get to eat  various different dishes without breaking the laws of fast.  Today we will make Singhare Paneer ki Kachori so you have something different to eat during 9 days of Navratri Fasting.

Here is an easy s tep by step recipe with pictures to make Kuttu Paneer ki Kachori for vrat. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Directions

Getting ready:

Peel the boiled potatoes and grate them manually with a grater in a bowl.

Aloo paneer kachori for navratri vrat

Manually grate the paneer in another bowl as well.

Aloo paneer kachori for navratri vratMaking:

Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.

Aloo paneer kachori for navratri vrat

Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.

Aloo paneer kachori for navaratri vrat

Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.

Aloo paneer kachori for navratri vrat

Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.

Aloo paneer kachori for navratri vrat

Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.

Aloo paneer kachori for navratri vrat

Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.

Aloo paneer kachori for navratri vrat

Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.

Aloo paneer kachori for navratri vratServing:

Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

Singhare Paneer ki Kachori - Aloo Paneer Kachori for navratri Vrat
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 3 (250 grams) (boiled)
  • Paneer – 100 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Water chestnut flour/buckwheat flour - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 8 to 10
  • Green chilli – 1 (finely chopped)
  • Crushed black pepper – ½ tsp
  • Sendha salt – 1 tsp
  • Oil – to fry kachoris
Instructions
  1. Peel the boiled potatoes and grate them manually with a grater in a bowl.
  2. Manually grate the paneer in another bowl as well.
  3. Add half quantity of black pepper and sendha salt, some green coriander and water chestnut flour in the potatoes and mix everything really well. Apply some oil on hand and knead the dough.
  4. Heat a pan with 2 tsp of oil. When the oil gets heated, add green chilly and cashews in the pan and saute them for a while.
  5. Then add paneer in the pan along with sendha salt, black pepper, raisins and green coriander. Stir fry until everything is mixed well. Turn off the flame and transfer the stuffing in a bowl.
  6. Apply some oil on hand and divide the dough into 8 equal parts. You can divide the stuffing in 8 equal portions as well. Grease the hand with some oil and flatten a dough lump and shape as a bowl.
  7. Place 1 to 1.5 tsp of stuffing on the dough and close the stuffing properly. Slightly flatten the kachori.
  8. Heat enough oil in a wok to deep fry the kachoris. When the oil gets heated aptly, slide the kachori and fry on medium-low flame until the kachori become golden brown from both the sides.
  9. Once the kachori gets fried aptly, drain it out on absorbent paper placed upon a plate and likewise fry the rest of the kachoris. Singhare paneer ki kachori are ready.
  10. Serve these crispy and delectable singhare paneer ki kachori piping hot along with curd and green coriander mint chutney for fasting.

 

Banana Chips – Banana Thin and Crispy Wafers

Banana Chips  – Banana Thin and Crispy Wafers

Banana wafers are an easy and simple recipe prepared with raw bananas. These raw banana chips are perfect accompaniment to evening, especially in fast. You can make these crispy and crunchy wafers anytime. If you want to add more taste to your snack sprinkle a bit of spices or  chaat masala over the chips.

Here is a step by step easy recipe with pictures to make Thin and crispy banana wafers. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them.

Directions

Getting ready:

Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.banana chips

Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.banana chips

Making:

Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.banana chips

Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.banana chips

When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.banana chips

Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.banana wafers

For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.banana chips

Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.banana chips

Serving:

Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.banana wafers

Suggestions

  • While cutting the wafers, you can do it over the wok directly. But it is much better that you cut them in a plate first as you won’t get any heat on your hands.
  • Drop the chips one by one in the wok. Add some water once the chips are little brown and mix well. Keep a little more care about this. Drain out the chips on a plate covered with absorbent paper to remove excess oil.
Banana Chips - Banana Thin and Crispy Wafersbanana chips
Author: 
Recipe type: snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw banana – 4 (600 grams)
  • Water – 2 tbsp
  • Salt – 1 tsp or to taste
  • Oil – for frying
Instructions
  1. Heat enough oil in a wok to fry the bananas. Meanwhile mix ½ tsp salt to the water and stir to dissolve it completely.
  2. Thoroughly rinse the bananas. Then take a banana at a time and peel its skin. Remove the green skin of the banana. Slight chop off the both the ends of banana.
  3. Check if the oil is heated well. For this, bring your hand over the wok and you can feel the heat. The oil for frying the wafers should be medium hot.
  4. Take chips cutter and slice the banana like this directly into the wok. After a while flip the chips using a ladle. Keep the flame medium while frying the chips. You can also cut off the chips on a separate plate and then fry them. We are cutting these chips very thinly instead of making them thick.
  5. When the chips have fried a little, add ½ tsp water into it and stir them again. The oil has started crackling due to water, now stir the chips at regular intervals and continue frying until the oil comes to normal temperature again.
  6. Now as the oil has reached normal temperature, take out banana wafer on a ladle and break to check to if it turned crispy or not. Chips appear crispy, drain them out from the oil.
  7. For draining out the chips, take a slotted sieve and place the chips over it using a perforated ladle. Hold the sieve over the wok so that the excess oil drains back to the wok. Place these fried chips over a plate covered with tissue paper to remove the excess oil. Likewise peel another banana and cut to make chips from it. It takes 5 minute to fry the chips at once.
  8. Crispy and super tasty banana wafer are ready to serve. Making these chips is really easy.
  9. Serve these lip smacking, crusty and crispy banana wafer with a steaming hot cup of tea or coffee. Everyone will surely relish eating them. We have mixed some salt to the water so these wafers are equally salted but if you need to make them spicier then sprinkle some more salt, chaat masala or black pepper powder.

Palak Bharwan Paratha – Spinach Stuffed Paratha

Palak Bharwan Paratha – Spinach Stuffed Paratha

You might have relished tempting recipes made from Spinach like palak paneer, aloo palak etc . It is time you try a new lip smacking Spinach stuffed paratha recipe. I am sure you along with your friends and family will savor every bite of this paratha .

Here is an easy recipe with step by step pictures to make Spinach Stuffed paratha . Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating it anytime to satisfy your hunger pangs.

Direction

Getting ready 

Wash and dice the spinach leaves.

stuffed palak paranthaMaking

Take 2 cup (300 grams) of wheat flour in a big bowl, to it add 1/2 tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.

stuffed palak parantha

For preparing stuffing heat a pan with 1 tsp of ghee also add 1/4 tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn’t burn. Roast the cumin seeds for a while then add 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Mix everything really well.

stuffed palak parantha

Take 4-5 cup (300 grams) finely chopped spinach leaves along with 1/3 tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.

stuffed palak parantha

As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.

stuffed palak parantha

Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.

stuffed palak parantha

To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
Flip the side of the parantha and let it cook the other side till brown spots appear on it.Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.

stuffed palak parantha

To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.

stuffed palak parantha

Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave 1/2 inch space at the edges.

stuffed palak parantha

Place another chapatti over it, matching the edges. Press the edges firmly together.
Again roll it slightly. Roast it same as in the earlier process.

stuffed palak paranthaServing :

Crispy and scrumptious Parathas are ready. Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating.

Suggestion:

  • You can use oil instead of ghee.
  • Don’t cover the pan.Let the spinach juice evaporate.
  • If you want then you can skip the use of ghee but ghee will make it more tastier.
  • Don’t place the steaming hot paranthas directly on plate otherwise they will become soggy.

 

Palak Bharwan Paratha - Spinach Stuffed Paratha stuffed-palak-parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups (300 grams)
  • Spinach- 4 cup ( 300 grams)
  • Ghee - 3 to 4 tbsp
  • Salt - ¾ tsp or to taste
  • Green chili - 1 (finely chopped)
  • Ginger- ½ tsp (paste )
  • Coriander powder- ½ tsp
  • Cumin Powder- ¼ tsp
  • Turmeric powder- ¼ tsp
Instructions
  1. Wash and dice the spinach leaves.
  2. Take 2 cup (300 grams) of wheat flour in a big bowl, to it add ½ tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.
  3. For preparing stuffing heat a pan with 1 tsp of ghee also add ¼ tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn't burn. Roast the cumin seeds for a while then add ¼ tsp turmeric powder and ½ tsp coriander powder. Mix everything really well.
  4. Take 4-5 cup (300 grams) finely chopped spinach leaves along with ⅓ tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.
  5. As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.
  6. Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
  7. Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.
  8. Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.
  9. To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
  10. Flip the side of the parantha and let it cook the other side till brown spots appear on it.
  11. Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.
  12. To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.
  13. Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave ½ inch space at the edges.
  14. Place another chapatti over it, matching the edges. Press the edges firmly together.
  15. Again roll it slightly. Roast it same as in the earlier process.

 

Aloo Patta Gobhi matar sabzi – Cabbage Peas Potato Dry Curry

Aloo Patta Gobhi matar sabzi  – Cabbage Peas Potato Dry Curry

An Lip smacking and tasty Cabbage peas potato dry curry recipe is all you need to satisfy your hunger pangs. You can have it for lunch as well as dinner. This home cooked dry recipe of veggies like potato , cabbage and green peas will bring delight to everyone.

Here is a quick and easy recipe with step by step pictures to make Aloo Patta Gobhi Matar Sabzi. Relish it  with chapatti, parantha, naan or rice anytime. I am sure it will make an amazing side dish for all your meals for sure. Enjoy.

Direction:

Getting Ready:

Peel the potatoes and soaked them in water. Chop 3 potatoes dice potatoes in 1-1 inch square chunks.

aloo patta gobhi matar

Remove the top two leaves and wash the cabbage thoroughly. Chop 250 grams cabbage thinly and finely.

aloo patta gobhi matar

Prepare a paste with 2 tomatoes (100 grams) and 1 green chilly.

aloo patta gobhi matar

Making :

Turn on the flame and heat a pan. Then add 1 tbsp mustard oil in the pan. add ¼ tsp cumin seeds, 1 pinch asafoetida, less than ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp ginger paste. Then sauté the spices for while. Then put the diced potatoes in the pan and mix all the ingredients well. Add ¼ cup of water, cover and cook sabzi for 5 minutes on low flame. Check the potatoes after 5 minutes.

aloo patta gobhi matar

Stir the potatoes and add some more water if you find them under cooked. Then add cabbage and green peas to it. Cover and cook sabzi on low flame for 3-4 more minutes . Also add ½ tsp salt to the it. Cover and cook the sabzi on low flame 5 minutes. Then stir the sabzi well. We are cooking sabzi on low flame for better flavor. If the Sabzi is a bit watery then cover and cook it for 2-3 more minutes.  

aloo patta gobhi matar sabzi

Preheat another pan for making tomato masala. Add 1 to 1.5 tbsp oil in the pan. When oil is sufficiently hot add ¼  tsp cumin seeds and turmeric powder. Add ½ tsp coriander powder.

aloo patta gobhi matar sabzi

Add tomato and green chili paste , then add ¼ tsp red chilly powder ½ tsp ginger paste . Also add ¼ tsp salt in the tomato masala. Sauté the masala until oil start separating from it. . Check the masala as well as the sabzi. Then Add ¼ cup water in masala and allow it to simmer.Then turn off the flame and mix this masala in sabzi.

aloo patta gobhi matar sabzi

Serving :

Luscious Cabbage-Peas Potato sabzi is ready , add some green coriander to it. Take it out in a bowl and Garnish with some green coriander. Serve Cabbage-Peas Potato sabzi with chapatti, parantha, naan or rice and relish eating. This much quantity of sabzi is sufficient for 4 family members as side dish.

aloo patta gobhi matar sabzi

Suggestion:

  • We have used mustard oil in this recipe, but you can use any other cooking oil for making this sabzi.
  • Cook sabzi on low flame for better flavor. If you cook sabzi on high flame then more water will be added into it. Time for cooking sabzi is same whether on low or high flame.
  • This sabzi will be medium spicy but if you wish to eat spicier then increase the quantity of red chilly powder.
  • Make separate masala for the sabzi to enhance the flavor. If you sauté the tomatoes and spices altogether earlier before adding potatoes then it would take time to cook potatoes and the sabzi wouldn’t have tasted better. Cooking and adding the masala separately gives nice color and flavor to the sabzi.
Aloo Patta Gobhi matar sabzi - Cabbage Peas Potato Dry Curryaloo patta gobhi matar sabzi
Author: 
Recipe type: main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cabbage – ½ 250 gms
  • Pea – 1 cup
  • Potato – 3 ( 250 gms)
  • Tomato green chili paste - 2 tomato + 1 green chili
  • Green coriander- 2 tbsp ( chopped finely )
  • Mustard Oil – 2 to 3 tbsp
  • Red chili powder – ¼ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Cumin - ½ tsp
  • Salt - Less than 1 tsp Or as per taste
  • Ginger - ½ tsp (Paste)
Instructions
  1. Peel the potatoes and soaked them in water. Chop 3 potatoes dice potatoes in 1-1 inch square chunks.
  2. Remove the top two leaves and wash the cabbage thoroughly. Chop 250 grams cabbage thinly and finely.
  3. Prepare a paste with 2 tomatoes (100 grams) and 1 green chilly.
  4. Turn on the flame and heat a pan. Then add 1 tbsp mustard oil in the pan. add ¼ tsp cumin seeds, 1 pinch asafoetida, less than ¼ tsp turmeric powder, ½ tsp coriander powder and ½ tsp ginger paste. Then sauté the spices for while. Then put the diced potatoes in the pan and mix all the ingredients well. Add ¼ cup of water, cover and cook sabzi for 5 minutes on low flame. Check the potatoes after 5 minutes.
  5. Stir the potatoes and add some more water if you find them under cooked. Then add cabbage and green peas to it, Also add ½ tsp salt to the sabzi. Cover and cook the sabzi on low flame 5 minutes. Then stir the sabzi well. We are cooking sabzi on low flame for better flavor.
  6. Preheat another pan for making tomato masala. Add 1 to 1.5 tbsp oil in the pan. When oil is sufficiently hot add ¼ tsp cumin seeds and turmeric powder. Add ½ tsp coriander powder.
  7. Add tomato and green chili paste , then add ¼ tsp red chilly powder ½ tsp ginger paste . Also add ¼ tsp salt in the tomato masala. Sauté the masala until oil start separating from it. Then cover and cook it for 2-3 more minutes. Check the masala as well as the sabzi. Then Add ¼ cup water in masala and allow it to simmer.Then turn off the flame and mix this masala in sabzi.
  8. Luscious Cabbage-Peas Potato sabzi is ready , add some green coriander to it. Take it out in a bowl and Garnish with some green coriander. Serve Cabbage-Peas Potato sabzi with chapatti, parantha, naan or rice and relish eating. This much quantity of sabzi is sufficient for 4 family members as side dish.

Matar ka Halwa – Green Peas Halwa Recipe

Matar ka Halwa – Green Peas Halwa Recipe

Did you ever wonder you could make Green peas halwa. I am sure you would have never thought of it.  But now you can try out this amazing halwa recipe and surprise your friends and family.

Here is an easy recipe with step by step pictures to make tempting Green Peas halwa and satisfy all your sweet cravings. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming.

Directions :

Getting ready :

Take 1 cup green peas and grind it coarsely.green pea halwa

Chop dry fruits like cashews and almonds.green pea halwa

Making :

Take 3/4 cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.green pea halwa

Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.green pea halwa

When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well. green pea halwa

Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.green pea halwa

Serving:

Super scrumptious and tempting halwa is ready to be served. This halwa is very different is taste and making it is really easy. You can prepare this halwa for any festival, party or whenever you want as it is less time consuming. Relish this mouth drooling halwa and satisfy your sweet cravings.

Suggestions:

  • While roasting the mawa, or the green peas make sure you keep stirring it constantly. They should not stick to the wok.
  • If you use a non stick wok then it gets convenient to roast them and halwa gets ready easily

Matar ka Halwa green-pea-halwa
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green Peas- 1 cup
  • Mawa – ¾ cup ( 150 gms )
  • Sugar - ¾ cup ( 150 gms )
  • Ghee – ¼ cup
  • Cashew – 2 to 3 tbsp
  • Almonds- 2 to 3 tbsp
  • Cardamom powder- ½ tsp
Instructions
  1. Take 1 cup green peas and grind it coarsely.
  2. Chop dry fruits like cashews and almonds.
  3. Take ¾ cup Mawa, crumble it and put it to a pan. Turn on the flame. Stir the mawa continuously and roast it on medium flame until there is slight change in color and is fragrant. Mawa is roasted well. Now transfer it to a bowl.
  4. Add some ghee in a wok and let it melt. Add the ground peas to it. Roast it till it changes color and is fragrant. Make sure you keep the flame medium. Peas have changed color and ghee has started separating from it.
  5. When the peas are roasted well add ½ cup water in to it, followed by 150 grams sugar. Cook the halwa until it is dense in consistency. Now add mawa to it and stir it till it mixes well. Add ½ tsp cardamom powder to the halwa and mix well.
  6. Green peas halwa has the desired consistency and is ready, garnish it with some cashews and almonds.

 

Instant Bhature – Quick bhatura recipe

Instant Bhature –  Quick bhatura recipe

Chole Bhature is the most popular and favorite North Indian dish which can be served for breakfast or lunch. But the most tedious task is to make instant bhature. You can now make it very easily.  The steaming hot puffed, deep fried and soft bhaturas can be served with spicy and flavored chole.  Almost everyone just relish eating this great and appetizing dish.

Here is a quick and easy recipe with step by step pictures to make tempting Bhature quickly and instantly. Mouth drooling Instant Bhatura can be  served  with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.

Directions:

Getting ready :

To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater. bhatura

Making:

Add 1/4  cup semolina, 1/2 cup curd, 1/2 tsp salt. Also  add less than 1/4 tsp baking soda and  2 tsp oil to the refined flour.bhatura

Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used 1/4  cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.bhatura

Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.bhatura

To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.bhatura

After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e  neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.bhatura

Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.bhatura

  1. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.bhatura

Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.bhatura

Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instant Bhature will keep everyone asking for more.bhatura

Suggestions:

  • For bhatura knead a dough which is neither too soft nor too stiff. It should be like that of a paratha.
  • You can roll out the Bhatura in two different ways. Either roll out the dough ball by rotating the rolling pin while rolling or by picking up and rolling it while dusting it with a bit of refined flour.
  • To check if the oil is hot enough break a little dough and put it into the oil. The dough should instantly float over the oil as we need the oil to be hot enough for frying the bhature.
  • Make sure you grate the potatoes finely with a fine grater so that they are kneaded well with the dough.
  • Add little quantity of water while you knead the dough because the moisture from the potatoes goes into the dough.
  • You can add Dahi and baking soda to make the bhatura soft and puffy. Add semolina to keep the bhatura puffy for a longer time.
Instant Bhature - Quick bhatura recipebhatura
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour- 2 cups ( 250 grams)
  • Semolina – ¼ cup ( 50 grams)
  • Potato – 3 ( 150 grams) boiled and peeled
  • Curd- ½ cup
  • Oil – 2 tbsp
  • Baking Soda- Less than ¼ tsp
  • Salt- ½ tsp ( or to taste)
  • Oil- for frying
Instructions
  1. To prepare Instant Bhature take 2 cup refined flour and 3 boiled and peeled potatoes. Grate these potatoes very finely with a grater.
  2. Add ¼ cup semolina, ½ cup curd, ½ tsp salt. Also add less than ¼ tsp baking soda and 2 tsp oil to the refined flour.
  3. Add the grated potatoes to it and mix all the ingredients well with hands and knead a soft dough for the bhatura. Use water in little amounts to knead the dough , we have used ¼ cup water to knead it. Now grease your hands with oil and smoothen the dough. Spread a little oil over the dough and keep it covered for 15 to 20 minutes to set.
  4. Grease hands with oil again and smoothen the dough. Spread dry refined flour over the hands and make dough balls from the dough.
  5. To roll out the dough balls to make bhaturas firstly grease the rolling pin and board with a bit of oil. After that pick up a dough ball and press it with hands like and roll out. Meanwhile place a wok on flame for the oil to heat.
  6. After rolling out the bhatura a bit rather than picking up, rotate the rolling board. Give it a round or oval shape as desired. Flatten it out like a paratha i.e neither too thin nor too thick. In the meanwhile check if the oil in the wok is hot enough to fry the bhaturas. The oil should be hot enough for frying the bhatura.
  7. Now to fry the bhatura, put the bhatura in the wok. Press it lightly with a slotted ladle. Flip it when puffed and fry it golden brown in color from both sides.
  8. Hold it like this over the wok for a while so that the extra oil goes back into the wok and sieve the bhatura in a plate with a slotted ladle.
  9. Now roll the bhatura the other way by dusting it with refined flour. Make a dough ball and dust it with dry refined flour and flatten it like earlier, this time don’t rotate the rolling pin, pick the bhatura, flip it and roll it out on a rolling pin. Roll it out like a parantha. As the bhatura sticks on the rolling pin spread a little refined flour like and roll it out. Repeat the same process for frying the bhatura as earlier.
  10. Mouth drooling Instant Bhatura is ready. You can serve it with your favorite chole. The yummy Chole with Instand Bhature will keep everyone asking for more.

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