Saturday, 25 March 2017

Sweet Bhakri

Sweet Bhakri {in Gujarati we call this roti as bhakri} is a easy and an interesting flatbread that is made with leftover chaasini {sugar syrup} at home. This is my mother's recipe and I like this sweet bhakri to the full. I can have 2 at a time.

Leftover chaasini 1/2 to 3/4th cup {as per sweetness needed}
Whole Wheat Flour / Atta 1 cup
Ghee as needed- for making dough + for drizzling over the Bhakri.

In a bowl take atta. Add the chaasini and little ghee and start making a dough. If needed just give a touch up of water, but don't add too much water as we need a hard dough and not soft.

Now take a small ball size dough, and start  rolling to form a bhakri / roti taking some atta to dust while rolling. { This bhakri / roti is usually made in small size only as the hard dough makes it break at the sides easily}.

Once a small size bhakri / roti is made, place it onto the tawa and start to cook the bhakri.

As small brown spots are seen, flip it to other side, apply ghee this side and again flip it to other side and cook until done on both sides.

Transfer to a serving plate.

Serve as it is. It doesn't need any accompaniment as the sweetness itself is enough to enjoy it.

Sunday, 29 January 2017

Dal Fry

Dal Fry is a famous and the best accompaniment dish in restaurants that is ordered, as it goes best with almost 
anything like roti, naan, rice dishes and khichdi as well. Today I am sharing home style dal fry that is easy and simple to make.

Tuvar Dal 1 cup
Onion 1 small finely chopped
Tomato 1 medium finely chopped
Green Chili 1 slit
Ginger 1" piece
Garlic 2 to 3 pods
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Oil 1 tbsp
Ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida 1 pinch
Curry Leaves few
Dry Red Chili 1
Freshly Chopped Coriander Leaves few

Wash and drain tuvar dal and pressure Cook adding enough/needed water, garlic pods smashed, ginger slits, turmeric powder and salt. Pressure cook for around 5 whistles or as per the quality of the dal.

Once the pressure releases, roughly mash the dal{as we want the thicker bite of dals consistency for dal fry}.

Let's start preparing the dal fry...
In a pan, heat oil and ghee. As it heats, add mustard seeds, cumin seeds, asafoetida, curry leaves and dry red chili and saute.

Now add onion and saute until onions are soft and translucent.

Add tomatoes and saute until mushy.
Now add the cooked dal.

Add red chili powder, coriander powder and check for salt. Add salt if required. Mix everything well and cook for around 5 to 7 minutes.

Our Dal fry is ready.

Garnish with freshly Chopped Coriander Leaves.

Serve as per liked with roti/chapati/naan or jeera rice.

Thursday, 1 December 2016

Masala Poori

Masala Poori is an easy mildly spiced poori, that can be had with tea during tea time, or also with pickle, shrikhand or any curry prepared at home. Masala Poori is also best carried during travels and the best part is, it is liked by kids and elders as well.

Atta / Whole Wheat Flour 1 cup
Salt as per taste
Rec Chili Powder 1 tbsp
Turmeric Powder 1 tsp
Corianfer Powder 1 tsp
Ajwain / Carrom Seeds 1 tsp
Asafoetida 1 pinch
Oil 1 to 2 tbsp
Water for kneading

Oil for frying

In a bowl, take atta. Add all the spices - red chili powder, turmeric powder, coriander powder, ajwain, asafoetida, salt and oil and mix. Using required water, knead to a medium soft dough. Allow it to rest for 10 to 15 minutes.

Now start rolling into small poori shapes. Place one by one neatly and separately on a plate that is spread with a fabric. {This is just to avoid the rolled pooris getting dry and hard}.

Heat oil for frying. Once heated, slowly add one poori and fry both the sides. The poori will puff up beautifully. 

Same way fry all the pooris and transfer the fried pooris on a plate with tissue paper.

Serve hot.

Enjoy hot hot pooris with family and friends...

Wednesday, 23 November 2016

SPDP - Sev Puri Dahi Puri

SPDP - Sev Puri Dahi Puri is a famous chaat dish of Pune. It's a combination of crisp Puri's filled with potato, dahi {curd} and the chaat chutneys.

Other Chaat dishes :-

Here I am Sharing recipe for 1 plate of SPDP.


Pani Puri's Puri 6 to 7
Dahi / Curd 1 cup

Boiled Potato 1 cubed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Sweet chutney / Tamarind Dates Chutney 1 tbsp
Green chutney / Mint Coriander leaves chutney 1 tbsp
Chaat Masala Powder 1 tsp or as per liking

For Garnishing /  Topping:
Zero Size Sev as per liking
Freshly Chopped Coriander Leaves little

Keep all the ingredients ready before preparing, as we will be serving SPDP immediately once prepared.

In a serving plate, arrange the puri's. Now fill the puri's with boiled cubed potato, onion, tomato, chaat masala, green chutney and sweet chutney.

Add 1 spoon of dahi / curd in each puri.

Now garnish with freshly chopped coriander leaves and sev and serve immediately.


Tuesday, 15 November 2016

Bhel Puri

Bhel Puri πŸ˜‹- one of the most popular chaat dish amongst the street food. Its basically a combination of basic ingredients like onion, tomatoes and puffed rice with nice tangy sweet chutney and mint coriander leaves chutney with chaat masala giving a wonderful blast to the taste buds in the mouth πŸ˜‹. 

Makes 1 plate


Puffed Rice 1 cup
Pani Puri's puri 3 to 4 puris roughly broken
Boiled Potato 1 mashed
Onion 1 small Finely Chopped
Tomato 1 small Finely Chopped
Sweet chutney / Tamarind Dates Chutney 1 tbsp
Green chutney / Mint Coriander leaves chutney 1 tbsp
Chaat Masala Powder 1 tsp or as per liking

For Garnishing /  Topping:
Zero Size Sev as per liking
Freshly Chopped Coriander Leaves little
Lemon Juice 1 squeeze 


In a large bowl, add puffed rice. Now add all the ingredients - onion, tomato, mashed potato, broken pieces of puri's, sweet chutney, green chutney and chaat masala powder.

Toss everything well.

Top / Garnish with a squeeze of lemon juice, freshly chopped coriander leaves and sev and serve immediately. 

Enjoy this mouth watering Bhel with family and friends...

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