Chana Bhatura

Ingredients for Bhatura:

• 3 cups plain flour / Maida
• 3 tsp semolina
• 1/2 tsp baking soda
• 1 tsp sugar
• Salt 
• Oil for deep frying

Ingredients for Chana Masala:

• 1 cup chickpeas
• 2 medium onion
• 1 large tomato
• 1 tbsp ginger & garlic paste
• 2 green chilies 
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp chana masala powder
• 1/2 tsp chat masala powder
• 7 to 10 cashewnuts
• 1 tbsp tomato ketchup
• 1/2 cup chopped coriander
• Whole spices: 1 inch piece cinnamon, 2 small cardamom, 4 cloves and 1 tsp whole cumin.
• 5 tbsp of cooking oil

Preparation:

1. Wash and soak the chickpeas overnight or at least 6 hours.
2. In a mixing bowl, mix together plain flour, semolina, baking soda, sugar and salt.
3. With help of warm water, try to make a slightly stiff dough and knead well for 5 minutes by adding few tbsp of cooking oil.
4. Cover in a cloth and keep aside for 2 to 3 hours in warm place.
5. Till then you can prepare the chana masala.
6. If you want to make the dough the previous night, then knead the dough, keep outside for 2 hrs and then refrigerate. Next morning before making bhaturas just bring it to room temperature.
7. Chop 2 onion, 1 tomato, green chilies and coriander leaves finely.
8. Make a fine paste of cashew nut with little water.

Method:

1. Boil the soaked chickpeas in a pressure cooker with some salt and enough water.
2. Heat oil in a sauce pan and add all the whole spices (1 inch piece cinnamon, 2 small cardamom, 4 cloves and 1 tsp whole cumin).
3. After 10 seconds add chopped onion and saute till light golden.
4. Now add 1 tbsp ginger & garlic paste, chopped tomato and finely chopped green chilies. Saute for 5 minutes.
5. Then add 1/4 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp chana masala powder, and fry for 5 to 7 minutes on low flame.
6.  Now add boiled chickpeas with some of its water. (Do not add the water all at once)
7. Add remaining things like cashew nut paste, tomato ketchup and salt if needed.
8. Add enough of water and slow cook the chana covered for 10 to 15 minutes.
9. Finally add chat masala powder and chopped coriander leaves. Remove from heat and keep warm.
10. Heat a deep kadhai and add enough cooking oil for deep frying the bhatura.
11. Divide the bhatura dough into small lemon size balls and roll into a small puri.
12. Deep fry in hot oil on both sides.
13. Serve hot with chana.

Tips: For puffed bhatura or puri - Always wait for oil to become hot. You can test by putting a small til size dough, if it comes to surface and sizzles, your oil is ready for frying. 

Slowly leave puri in oil and start pressing the surface of the puri as it goes on puffing. 

Do not cover the puris after frying. You should keep them open, or place them in a preheated oven to keep warm.

 

Aloo Paratha | Step by step method of making Aloo Paratha

For the potato stuffing

Ingredients:

• 3 large potatoes boiled and mashed.
• 1 medium onion chopped
• 1 tsp whole cumin
• 1 tbsp coriander seeds crushed
• 1 or 2 green chilies finely chopped
• 1 tsp red chili flakes
• 1 tbsp of grated ginger
• 1/4 tsp turmeric powder
• 1 tsp amchoor powder / 1 tbsp lemon juice
• 1/2 cup chopped coriander leaves
• Salt to taste.
• 3 tbsp cooking oil.

Method: 

1. Heat 3 tbsp oil in a saucepan. Add 1 tsp cumin and when it slighly changes color, then add 1 tbsp crushed coriander seeds, chopped green chilies, 1 tbsp of grated ginger and add 1 medium onion finely chopped.
2. Saute onion till soft and then add 1/4 tsp of turmeric powder, 1 tsp amchoor powder or lemon juice. Fry for few seconds.
3. Add mashed potatoes, salt and coriander leaves.
4. Cook and mix well till everything is well combined.
5. Taste and check the salt, spice and sourness. The stuffing should be slightly pungent. Adjust accordingly. Add more chopped green chili to adjust spice.
6. Remove from heat and cool down completely before making parathas. (preferable in a refrigerator for at least 1 hour)

How to make Paratha dough for Aloo Paratha

Method:

Make a regular roti dough by mixing 1 cup plain flour with 2 cups wheat flour. Add a bit of salt and 2 tbsp cooking oil and make a dough with water as needed.

I add plain flour because it is easy to stuff and roll. The plain flour prevents the stuffing from leaking out of the paratha.

Making Aloo stuffed Paratha needs a little practice. It also depends on how the stuffing is. If the stuffing looks soft and watery, it is difficult to roll the paratha. Just add some bread crumbs to make it manageable. Or even refrigerating for an hour will also help.

No need to struggle if you are not able to do it the right way. Simply roll out 2 rotis. Place stuffing on one of the roti and place other on top, seal the edges and roll out as usual.

The secret for perfect aloo paratha is - do not make a very soft dough. And the stuffing should be as dry a possible. 

It becomes much easier for me, as I prepare the dough and stuffing the previous day and I refrigerate overnight. My breakfast preparation becomes much easy and quick, when the dough and stuffing are chilled. This makes it much easy to handle.


1) Keep the dough and stuffing ready.

2) Divide the dough into small balls and flatten it little up to 3 inch in diameter. Roll and make the edges more thin than the center.

3) Place 1 tbsp full of stuffing in the center of the dough.

4) Bring all the edges together and seal the stuffing well. As shown in the picture.

5) Repeat step 4 with all other dough parts. And keep the stuffed pedas covered on a greased plate.

6) Take each peda and flatten slightly with your hands, and then using plain flour roll out the paratha slowly and carefully. Do not put too much pressure while rolling. It has to be done gently. Move the rolling pin (bhelan) from edges to the center.  

7) Cook your paratha on a hot pan, till cooked on both sides using generous amount of oil or ghee. 

8) Serve hot as breakfast with butter smeared on top. Along with pickle or yogurt. 

Rajma Chawal | Red kidney Bean Curry with Rice

Serves 4
Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies and a piece of ginger.
• Chop coriander leaves.

 Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft. 

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes ( or more). Taste and add salt, boiled rajma already has salt in it. 

7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies chopped and a piece of ginger.
• Chop coriander leaves.

Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft.

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes (or more). Taste and add salt, boiled rajma already has salt in it. 

 7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.

Dal Makhani | Punjabi Ma Ki Dal

Serves 5 
Overnight soaking of grains
Cooking time: 1 hour approx.

Recipe Summary

Ingredients:

• 1 cup whole black urad 
• 1/4 cup rajma
• 1 large onion chopped
• 1 large tomato chopped
• 4 cloves of garlic finely chopped
• 1 tbsp of grated ginger
• 2 green chilies finely chopped
• 1 tsp whole cumin
• 1 tbsp red chili powder 
• 2 tsp roasted cumin powder
• 1/4 tsp garam masala powder
• 2 tbsp yogurt
• 1 tbsp lemon juice
• 1/2 cup cream (optional)
• 1/2 chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil

For tempering:

• 2 garlic cloves finely chopped
• 2 tbsp butter

Method:

1. Wash and soak the grains overnight or at least 5 hours. 
2. Cook the soaked grains in a pressure cooker with enough water and salt. After 2 whistles check if it cooked. 
3. Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic cloves and 1 tbsp chopped ginger till light golden. 
4. Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water. 
5. Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. 
6. Mash remaining 1/4th portion of the boiled grains and add it to the gravy.  Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked. 
7. Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. 
8. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 
9. Reheat the dal and pour into a serving dish. 
10. Heat 2 tbsp butter with 1 tsp cooking oil in a small pan. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves. 
11. Serve hot with rice or naan.

Step by step method

1) Wash and soak the grains overnight or at least 5 hours.

2) Cook the soaked grains in a pressure cooker with enough water and salt. Switch off after 2 whistle and check if it cooked. 

3) Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic and 1 tbsp chopped ginger till light golden. 

4) Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water.

5) Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. Mash remaining 1/4th portion of the grains and add it to the gravy. 

6) Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked.

7) Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 

8) Reheat the dal and pour into a serving dish.

9) Heat 2 tbsp butter with 1 tsp cooking oil. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves.

Serve hot with rice or naan.

Recipe Summary

Ingredients:

• 1 cup whole black urad 
• 1/4 cup rajma
• 1 large onion chopped
• 1 large tomato chopped
• 4 cloves of garlic finely chopped
• 1 tbsp of grated ginger
• 2 green chilies finely chopped
• 1 tsp whole cumin
• 1 tbsp red chili powder 
• 2 tsp roasted cumin powder
• 1/4 tsp garam masala powder
• 2 tbsp yogurt
• 1 tbsp lemon juice
• 1/2 cup cream (optional)
• 1/2 chopped coriander leaves
• Salt to taste
• 4 tbsp cooking oil

For tempering:

• 2 garlic cloves finely chopped
• 2 tbsp butter

Method:

1) Wash and soak the grains overnight or at least 5 hours.

2) Cook the soaked grains in a pressure cooker with enough water and salt. After 2 whistles check if it cooked. 

3) Heat oil in a thick bottom pan, add 1 tsp whole cumin and fry 4 chopped garlic cloves and 1 tbsp chopped ginger till light golden. 

4) Add 1 large chopped onion and saute till light brown. Then add 1 large chopped tomato, 2 green chilies finely chopped, 1 tbsp red chili powder and 2 tsp roasted cumin powder. Fry till tomatoes turn soft and mushy. Roast the masala on very low heat for few minutes, and if needed add few drops of water.

5) Add whisked yogurt, 1 tbsp lemon juice and 3/4th portion of boiled grains along with its water. Mash remaining 1/4th portion of the boiled grains and add it to the gravy. 

6) Once the dal starts boiling, reduce the heat, cover and cook for 20 minutes on low flame, or till the extra water evaporates and you get the desired consistency. Keep stirring while it is being cooked.

7) Finally add 1/2 cup cream, 1/4 tsp garam masala powder and salt if needed. Taste and check the seasoning. Cook for another 5 minutes on medium heat and then turn off the gas. Let it stand for at least 15 to 30 minutes before serving. 

8) Reheat the dal and pour into a serving dish.

9) Heat 2 tbsp butter with 1 tsp cooking oil in a small pan. Add 2 chopped garlic cloves and roast till it turns light brown and aromatic. Pour this tempering over the dal straight into the serving bowl. Garnish with more fresh cream and chopped coriander leaves.

10) Serve hot with rice or naan.