Category Archives: Indian Bread/roti/puri/paratha

Aloo Khasta Kachodi

North Indian food is full of deep fried delicacies. Although people today are more into eating diet & health foods but once the smell of the frying delicacies hits the nostrils all dieting is kept aside specially during the festivals. Kachodis & Puris are a must haves on special occasions & festivals in North specially in state of Uttar Pradesh. Here is one of my favorite kachodi recipe..


For Stuffing

  • Boiled Potatoes : 5-6
  • Onion  Finally Chopped : 1 medium
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili Finally Chopped : As per taste
  • Green Coriander Finally Chopped: A handful
  • Garam Masala Powder : 1/4 tsp
  • Red Chili Powder [optional]: As per Taste
  • Amchoor Powder : 1/4 tsp
  • Fennel [ Sauf] Powder : 1 tsp
  • Broken Cashews[Kaju]:  1 tbsp
  • Raisins[Kishmish] : 15-20
  • Cumin Seeds : 1/2 tsp
  • Crushed Coriander seeds : 1tsp
  • Asafoetida {heeng] : 2 pinches
  • Vegetable oil : 2 tbsp
  • Salt To Taste


  • Wheat Flour 2 cups
  • Vegetable Oil : 2 tbsp
  • Salt 1/2 tsp


Lets prepare the stuffing first:

  • Heat a wok. Add 2 tbsp oil . Once the oil is heated add heeng & cumin seeds & coriander seeds. Let it splutter. Once the cumin stops spluttering add  green chili & ginger. Let it cook for 1 min on medium flame then add onion.cook until onion turns golden brown.
  • While the step one is happening peel & mash boiled potatoes. After the onion is done add mashed potatoes to it. Mix well & add all the spices , salt  cashews & resins. Mix well cook covered on medium flame for 5-6 min. Stir in between.
  • Let it cool completely & add green coriander. Your stuffing is ready.

Lets Stuff & Fry our Kachodis:

  • Prepare dough: Mix 2tbsp oil in dough & rub it with both hands. The flour should start looking like bread crum.
  • Now add salt & knead it with the help of water. Keep it  to rest for 15 min. It should be covered.
  • Take a lemon sized ball roll it a little with the help of a rolling pin . Put 1 tsp of stuffing . Take all sides & join in the center.
  • Roll again lightly with the help of a rolling pin. Repeat the process with the entire flour.
  • Heat a wok. Heat oil for deep frying. fry 1 or 2 kachodis at a time till goldeb brown depending upon the size of your wok.
  • Enjoy it hot with tea . They even don’t taste bad when cool down.



The oil for frying should be properly heated when you put kachodi in it.Then turn the heat to medium to cook it properly.






Mix Vegetable[Potato,Bringal & spinach Mix]

This is a very famous mix of vegetables usaually prepared as sides with dal chawal or roti/paratha in the state of Uttar Pradesh specially western part of it. This mix is very nutritous & taste really is the recipe..


  • Potato : 2 medium
  • Bringal/Egg Plants: 4-5
  • Spinach : 200gm
  • Tomato : 2 medium
  • Garlic Finally Chopped: 8-10pods
  • Green Chili Finally Chopped: As per taste
  • Salt to taste
  • Mustard Oil : 1tbsp
  • Asafoetida: A pinch


Peel potatoes & cut in cubes. Chop bringals in cube as well. wash & roughly chop spinach & tomato.

Heat a wok. Put mustard oil in it. once the oil starts fuming add asafoetida.garlic & chili. Cook  on medium flame till garlic starts looking golden brown in colour.


Now add all the vegetables including tomato . Stir well. Cook covered for 15 min on slow flame.If there is any water left then cook on high flame  without lid till all the water gets dried.


Serve as sides with roti/paratha or Dal Chawal.


  • I always prefer mustard oil in my vegetables & curries as its pungent taste & smell gives different aroma & flavor to food. You can use vegetable oil instead.
  • It will taste even better if you add dill & fenugreek leaves in it.100gm each.

Moong Dal Masala Roti [ Gluten Free ]

Roti is an integral part of Indian diet & when it is made of yellow moong dal & gluten free flours like jowar[sorgum] & rice/gram it not only fill your stomach but also don’t add too much calories. Few spices added to it gives flavor as well as eliminates the need of additional sides like sabzi or dal…Enjoy this wonderful spicy roti.


  • Yellow Moong Dal 1 cup
  • Jowar[Sorgum] Flour 1 1/2 cup
  • Rice/Gram Flour 1/2 cup
  • Fennel Seed Powder[Moti Sauf] 2tsp
  • Ground black pepper 1/2 tsp
  • Coriander Powder [Dhania] 2tsp
  • Asafoetida 1/4 tsp
  • Cumin Seeds 1/2 tsp
  • Green Chili Finally 4-5 [as per taste]
  • Ginger About 1 inche long
  • Salt to taste
  • Vegetable Oil 1tbsp


  1. Soak moong dal for 4-5 hrs. Then grind it to a smooth paste with ginger ,chili , salt & all other spices mentioned above with a dash of water.
  2. In a bowl mix jowar flour & rice/gram flour. Add vegetable oil & rub the flour with both hands. To this add some salt & ground dal & knead a soft dough.Keep it to rest for 15 min.
  3. Now take a lemon size ball & roll it to 6-7 cm diameter . Cook from both sides on hot tawa & then directly on flame.
  4. Serve hot with chutney & buttermilk. You can also apply ghee on this roti.


  • Cook roti on medium flame because you are using raw dal
  • Eggeaterians can have this with poach egg.

Flex seeds Roti with Sabzi – The Elaborated Indian Breakfast[Gluten Free & oil Free]

Breakfast is the most important meal of the day. If you eat properly in the morning you stay energetic through out the day. Most of us love quick breakfast but it makes us hungry very soon & if we are working we get distracted.So this is an elaborated breakfast recipe which keeps you full for long & it is very healthy because it made use of jowar & flex seeds , curd & fresh green leafy vegetables.


  • Jowar Flour 3/4 cup
  • Gram Flour 1/4 cup
  • Flex Seeds Powder 1 tbsp
  • Spring Onions 250gm
  • Spinach 100gm
  • Garlic Finally chopped 1/4 tbsp
  • Green Chili Finally Chopped [as per taste]
  • Tomatoes Finally Chopped 2tbsp
  • Curd 1 cup
  • Salt to taste
  • Cumin Powder 1tsp


  1. FOR ROTI :  Mix jowar flour gram flour & flex powder & kead it with warm water. Make a smooth dough. Keep it aside for 15 min. Take a lemon size ball & roll it upto 6-7 cm diameter.You should not apply to much force to roll this roti.
  2. Cook this roti on a hot tawa on medium flame for 30 sec & flip it over. Cook for 1 min on other side. Now cook directly on flame from both sides & your roti is ready.
  3. FOR SABZI:  Wash & roughly chop spring onions & spinach.Heat a thick bottomed wok [Aluminum wok] & add chopped garlic & green chili to it. Saute for one min on slow flame & add chopped green leaves & tomatoes to it.
  4. Add salt. Mix well . Cook covered on medium flame for 15 min. Stir in between. The sabzi will cook in its own water. The water should be completely dried before switching off the gas.
  5. FOR CURD : Whisk curd. Add cumin powder , salt & mint or coriander leaves. Serve with roti & sabzi


  • Flex seeds powder is very healthy & easily available in super markets. If you don’t get powder you can grind whole seeds at home. You can also substitue this with chia seeds .
  • You can use any leafy vegetables & cook similar way
  • If you want you can apply clarified buter / ghee to your roti
  • Consume these roties when they are still warm as it tends to dry if kept for long.

Potato Stuffed Spinach Paratha

A typical north-Indian breakfast is not completed without parathas. Although lot many people today look for quick breakfast preprations, there are many who still spent some time in making yummy parathas and enjoy it with their family.Here is a recipe made of spinac/palak which has a high fibre content along with mashed potatoes which has a high content of vitamin c. So it is very healthy family breakfast. Try this out..


  • Whole wheat Flour 2 cups

  • Spinach Finally Chopped 2 cups
  • Carom Seeds [Ajwain] 1/4 tsp
  • Asafoetida a pinch
  • Green chilly and Ginger Paste 1 tsp
  • Salt 2-3 tea spoon [ or as per taste]
  • Mashed Potatoes Medium Size 2-3
  • Chat Masala 1 tsp
  • Red chilli Powder as per taste
  • Green Coriander Fanally chopped 1 tbsp
  • Vegetable oil 2tbsp


  1. FOR DOUGH: In a bowl take flour, carom seeds, asafoetida,salt and chilli ginger paste.MIx chopped spinach and make a nice dough.Rest it for 15 min.It should be soft enough so that while rolling the filling could be spread all over paratha.
    Potato Stuffed Spinach Paratha
  2. FOR FILLING: In mashed potatoes add chat masala salt and red chilli powder. Mix it well. Take a medium size ball of the dough roll it a little and put this filling on it.
    Potato Stuffed Spinach Paratha
  3. Carefully hold all sides of this rolled and filled thing , bring them together and seal them on top. See picture. Roll again with light hands so that filling might not come out.
    Potato Stuffed Spinach Paratha
  4. Heat a tawa or girdle. Put some vegetable oil on it carefully put rolled paratha on it. while putting paratha on tawa keep yourself slightly away from the tawa because sometimes oil comes up while doing this. Repeat same with rest of the dough.
    Potato Stuffed Spinach Paratha


  • You can use cottage cheese instead of potato for filling
  • Use small spoon to put oil/ghee on paratha , then it will never be more oily.



Matar Ki Kachori/Flat Indian Bread Stuffed with Green Peas

Winter is already at its peak & to beat the cold the most common practice that we Indians follow is to consume hot tea a number of times a day . If on one fine winter day you get hot kachoris along with your regular tea & home made green chutney or pickle …… isn’t it icing on cake…this recipe is for all those lovely winter days which you spent with your family…relish together


  • Green Peas 2-3 cups
  • Wheat Flour 2 cups
  • Green Chili Finally Chopped [as per taste]
  • Ginger Finally Chopped 1 tsp[optional]
  • Cumin Seeds[jeera] 1/4 tsp
  • Asafoetida [heeng] a pinch
  • Fennel Seed Powder[Moti Sauf] 2tsp
  • Coriander Powder [Dhania] 2tsp
  • Black Pepper Corns[kali mirch khadi] 8-10
  • Salt to taste
  • Vegetable Oil 2 cups [For Deep Frying]
  • Vegetable Oil 2 tbsp[For flour Kneading & cooking peas]
  • Dried Mint Powder 1tsp


Heat a wok. Add a tbsp oil & splutter cumin seeds . Add asafoetida , ginger & chili cook for 1 min & add peas. all other spices, black pepper,dry mango powder & salt to taste. Cook covered for 6-7 min . Stir in between. Once done let it cool & grind.


Mix 1 tbsp oil on flour & rub the flour with both hands. Take a hand full of flour & clench your feast.It should form a ball in your hand.Now add some salt into it & make a dough with some water. Keep it aside covered for 15 min.


Again heat a wok. Add oil for deep frying. Roll a ball of dough upto 3 inch diameter and fill 1 tsp stuffing. Collect the roll from all ends & seal it on center & again roll it upto 4-5 inch. Kachori should not be too thin.


Deep fry in hot oil. Repeat the process with rest of the dough. Serve hot with green chutney, pickle or tea.



  • Do not put too much stuffing because it may break kachori while deep frying.
  • Instead of cooking whole peas you can first ground them with all the spices & then fry it to stuff.
  • You can also stem or microwave peas & ground them with all spices.