#Crispy Red Chilli in Uttar Pradesh

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Los ricos sabores de las comidas famosas del norte de la India

North India is a land of diverse cultures, traditions and most importantly, delicious cuisine. From the spicy curries of Punjab to the delicious sweets of Uttar Pradesh, each North Indian state has its own unique culinary identity. In this article, we will take you on a food adventure through some of the most famous foods of North India, highlighting their flavours, ingredients and cultural significance. The most famous foods of North India:

Chole Bhature (Punjab): Chole Bhature is a popular Punjabi dish consisting of spicy chickpea curry (chole) served with fried bread (bhature). The curry is made with a blend of spices such as coriander, cumin and garam masala, giving it a rich and robust flavour. It is often garnished with chopped onions, green chilies and a squeeze of lemon juice for extra zing.

Rogan Josh (Kashmir): Rogan Josh is a distinctive Kashmiri dish known for its vibrant red color and aromatic flavors. It is made with tender pieces of meat (usually lamb or goat) cooked in a spicy sauce made with yogurt, Kashmiri chillies and a blend of traditional spices. The dish is slow-cooked to perfection, allowing the flavors to combine and create a rich, flavorful dish that is perfect for a comfort meal.

Rajma Chawal (Himachal Pradesh): Rajma Chawal is a popular comfort food in Himachal Pradesh, consisting of red beans cooked in a thick tomato-based gravy, served with steamed rice. Beans are cooked with onions, tomatoes, and a blend of spices until soft and tender, creating a hearty, satisfying dish perfect for any meal.

Pani Puri (Uttar Pradesh): Pani Puri, also known as Golgappa or Puchka, is a popular street food snack of Uttar Pradesh. It consists of hollow, crunchy puris filled with a tangy, spicy water made with tamarind, mint and spices. The puris are filled with a mixture of boiled potatoes, chickpeas and flavored water, creating an explosion of flavors with each bite.

Litti Chokha (Bihar): Litti Chokha is a traditional Bihar dish made with whole wheat dough filled balls (litti) served with mashed vegetables (chokha). The dumplings are filled with a mixture of roasted chickpea flour, spices and ghee, then baked or grilled until golden brown. They are served with a side of chokha, which is made with roasted eggplants.

tomates y especias, creando un plato abundante y sabroso que es un alimento básico en la cocina bihari.

Aloo Paratha (Uttar Pradesh): Aloo Paratha is a popular breakfast dish in Uttar Pradesh, which consists of flatbread filled with spiced mashed potatoes. The parathas are cooked on a griddle with ghee until golden and crispy, then served with yogurt, pickles and a dollop of butter. The combination of fluffy bread and tasty potato filling makes this dish a favorite among locals and visitors alike.

Malai Ghewar (Rajasthan): Malai Ghewar is a popular dessert of Rajasthan made with a crispy disc-shaped sweet cake (ghewar) covered with thick milk (malai) and garnished with almonds and pistachios. The cake is made from a dough of flour, ghee and water, which is then fried and soaked in sugar syrup to create a crispy texture. Malai is made by reducing milk until thick and creamy and then poured over ghewar to create a rich and indulgent dessert that is perfect for special occasions. Conclusion: North India's culinary landscape is as diverse as its culture, with each state offering a unique and tasty variety of dishes. From the spicy curries of Punjab to the sweet desserts of Rajasthan, each dish tells a story of tradition, history and flavour. Whether you're a seasoned foodie or just starting your culinary journey, exploring the famous foods of North India is sure to be a delicious adventure. So, grab a plate, indulge and savor the rich flavors of North India's culinary heritage.

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Traditional Breakfast in North India - Kachori With Aloo Ki Sabji

Kachori is a flaky and crispy deep-fried Indian snack. It is usually served with chutney and yogurt or 'dubki wale aloo'. It can also be eaten with a cup of hot masala chai. You can find khasta kachori stalls on practically every street in Delhi's old town. They serve stuffed mung bean dumplings smothered in sweet yogurt and spiced chutneys. History of Kachori Kachori is a popular Indian street food that comes in both savory and sweet versions. These delicious dumplings are usually made with all-purpose flour aka maida and are filled with a variety of ingredients, depending on the region. They are served with spicy aloo curry and different types of chutneys. Kachoris are also a festive recipe that is often prepared for Holi and Diwali. Marwaris are credited with creating this tempting snack. They were traders from the western Indian state of Rajasthan who traveled across the country. They introduced kachoris to various regions and made them a part of the local cuisine. Over the years, this dish has been reimagined in many ways. Today, there are countless varieties of kachoris that are available across the country. The most common type of kachori is the Raj Kachori. This variant originated in Bikaner and can now be found in every corner of the country. It is stuffed with a combination of urad daal and moong dal along with Indian spices. It is topped with curd, green chutney, tamarind chutney, and pomegranate seeds. It is served as a tea time snack or during chaat parties. Another variation is the Mogar Kachori, which hails from Jodhpur. It is a little different from other varieties of kachoris, as it is richly filled with mawa and semolina. It is a very tasty dish that is often enjoyed with spicy aloo sabzi. Moreover, the Shegaon Kachori is a popular variant that is a favorite of people in West Bengal. This type of kachori is soft and is stuffed with peas. It is served as a tea time snacks and it is very filling. This kachori is usually accompanied by a cup of chai or a glass of milk. Other variations of kachoris include the pyaaz kachori, which is stuffed with chopped onion and mixed with a variety of Indian spices. It is commonly found in the states of Rajasthan, Uttar Pradesh and Madhya Pradesh. The filling is then covered in a layer of dough and deep fried. It is a popular street food in the cities of Mathura and Vrindavan. Ingredients Required for Dough Kachori is a very popular north Indian dish. It is often eaten as a starter, alongside a bowl of authentic Indian curry. It is also a favourite street food, especially in Kolkata. This is because it is very easy to make and can be enjoyed on the go. Aloo ki kachori is also a great snack for kids. It is a very easy and quick dish to prepare, but it can be quite filling. Moreover, it is also a very delicious dish. It is best served with a raita or yoghurt dip. It is the perfect finger food for any occasion. Growing up in Kolkata, winters meant a warm and spiced besan filled soft kachori with aloo ki sabji for breakfast. It was a match made in heaven and I loved every bit of it. Whether it was the tandoor cooked ones from dhabas on road trips or the pan-crisped version that my mother made at home, it always satisfied my hunger for a delicious and comforting meal. To make this recipe, you will need a few key ingredients. First, you will need to prepare the sabji. To do this, boil the potatoes and then mash them well. Then add the dry spices, chopped green chillies, ginger paste and salt to taste. Combine everything well and set it aside to cool. Next, you will need to prepare the dough for the kachoris. To do this, mix the refined flour with carom seeds, red chilli powder and a pinch of turmeric. Add oil to the mixture and knead it into a soft dough. Cover the dough and keep it aside for 20 minutes. Once the dough has cooled, divide it into small balls. Flatten each ball with a rolling pin and then scoop 2 tbsp of the prepared sabji into the centre. Bring the edges together and seal it by pressing and rolling. Repeat this process with the remaining dough. Once you have prepared the kachoris, heat the oil in a frying pan and fry them until golden brown. Serve them hot with the sabji and enjoy! Preparation of Kachori Kachori is one of the most loved street foods in North India, especially Rajasthan. This fried treat is a favorite with people on the go and pairs well with a cup of masala chai. It is also a good option for a quick indulging evening snack. The ingredients used in this recipe are a blend of yellow moong daal and spices stuffed in a flaky dough and deep-fried to perfection. While there are many varieties of this dish, the basic preparation remains the same. The ingredients are boiled and mixed together, the dough is stuffed with the mixture, and then deep fried until it turns golden brown and crisp. The final product is a delicious and crunchy snack that can be enjoyed on its own or with various Indian dishes such as aloo ki sabji, rajma sabzi, and pakoras. Most kachoris are made with urad dal as the main ingredient. They are then stuffed with a combination of different spices and vegetables to make them tastier. The savory and sweet flavors of the dish pair well with the spicy and creamy sabji. This makes kachori the perfect dish to eat during winter when the weather gets colder and you want something warm and filling. It is important to use fresh fine maida flour when making kachori to ensure the right texture and flavor. You can substitute it with wheat or atta flour but it will not give you the same flavor and crunch. The kachoris are best when eaten on the same day they are prepared. However, they can be stored in an airtight container and re-fried for later consumption. Another version of kachori that is popular in Jodhpur is the Mogar Kachori. It is filled with soaked moong daal and spices, fried and paired with a spicy aloo sabji. It is a popular breakfast in Rajasthan and can be found on the streets during morning hours for people to pick up on their way home. Other popular variations of kachori include the Kota Kachori and the Pyaaz Kachori. The former is a puffed version that is similar to a gol gappa and is typically eaten in the state of Rajasthan. The latter is a savoury kachori that has a puffed up shape and is made with onion and a lot of spices. Preparation of Aloo Sabzi Preparation of Aloo Sabzi: Our delectable Aloo Ki Sukhi Sabji makes for an easy and nutritious lunch or dinner option with its fresh ingredients and aromatic spices, making this recipe particularly appealing among kids. Perfect with Rotis or Pooris as well! Make this delicious sabji with just a handful of ingredients and in just minutes! For maximum efficiency, boil potatoes a day ahead and keep them chilled to speed up the cooking process. Additionally, the amount of spinach can be adjusted based on your personal preference; feel free to include kasoori methi (dried fenugreek leaves) to customize this dish even further! An essential ingredient for creating delicious potato curry dishes is using high-grade potatoes with high wax contents that resist disintegration during stewing. Gold, red (romano) and Charlotte varieties of potatoes work best with this dish while russet varieties with lower wax content become soggy more quickly when left sitting for extended periods. Begin this recipe by heating oil on medium flame in a kadai/wok/pan and adding cumin seeds, asafoetida/hing, and cumin powder until they begin to crackle, adding chopped tomatoes, green chillis, ginger, turmeric powder, coriander powder, and salt before stirring for 3 minutes or so until the seeds start crackling again. Next add chopped potatoes gently tossed with spices before covering it for another 10-12 minutes on low heat before taking it off of heat and taking it off of heat! Read the full article

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Indian Cooking - North Indian Breads

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Indian Cooking - North Indian Breads

The world over, Indian food is largely perceived as curries. While this isn’t strictly true-considering the large amounts of spices and their quantities and types used-it is really quite inevitable, unless one is aware of the cooking styles in this country.

India is a land of abundant cultures and sub cultures, each having their own unique way of cooking, with very little in common between them. Cooking styles vary, and so do tastes, textures and spices used. However, three main spices are common throughout India- Turmeric (Haldi), Salt (Namak) and Red Chilli Powder (Mirch). Keeping these as a base, Indian cooks create a huge variety of dishes by varying add-on spices.

In this article, I’ll introduce some common and not so well known north Indian breads. For the record, the term ‘North India’, from a cultural point of view, includes New Delhi, Punjab, Jammu and Kashmir, Himachal Pradesh, Uttar Pradesh, Uttaranchal, and Rajasthan. Except New Delhi, which is more of a cosmopolitan city-state, all these places have their own distinct food culture and traditions. It is therefore slightly unfair to club them all in a single term when discussing food, but it will have to do for the purpose of this article.

North India typically has a multitude of griddle (tava) baked breads made with unleavened dough for the most part. The base dough for most consists of whole meal flour mixed with water and a little salt, the whole of which is then kneaded to a soft pliable consistency. This is then made into different types of breads as below.

Roti or Chapaati

For this bread, a small ball of dough is rolled out flat (about 1 – 2mm) in a circular shape (about 6 inches in diameter), these are dry baked on a hot griddle until splotchy brown and cooked through. The Roti has a few variants which are mentioned below.

Phulka

A very close relative of the Roti, Phulkas are cooked on one side on a griddle and then laid on an open flame, which causes the Roti to puff up, at which point it becomes a phulka. The term ‘phul’ means to puff up or to bloat, hence the derivative Phulka.

Makki Ki Roti

This is a favorite winter time roti made using corn flour (makki ka atta). After making a simple dough with water (and perhaps some grated veggies like radish or carrots) a ball of the dough is pressed down on a piece of cloth or flexible plastic, as the dough is very brittle and doesn’t hang together. When the circle is roti sized, it is flipped over on to a hot griddle and usually served with vegetable pickle or sarson ka saag (mustard greens).

Ulte Tave Ki Roti

Literally translated, this means ‘Rotis cooked on an upturned Griddle’. Made the same way as normal Rotis, these are about double the normal thickness and placed on a hot griddle after wetting both sides of the uncooked Roti with water. This makes it stick to the griddle that in turn produces the desires effect when the griddle is upturned and the roti exposed to a naked flame. These Rotis are normally eaten with non-vegetarian dishes, but that’s mostly a matter of individual preference.

Missi Roti

A Missi Roti is actually a normal roti, made with the normal dough as described earlier, to which various other types of flour and spices have been added. There isn’t any fixed recipe for this – it’s each one to his own here. One simple example would be to mix equal proportions of whole meal wheat and gram flour with some red chilli powder, salt, kasuri methi and perhaps a little cuminseed, add some water and make a soft dough. You could also knead in a little oil if you like. When done, cook on a hot griddle like a normal Roti.

The Tandoor

The Tandoor is an upright cylinder with an outer sheath of metal and an inside made of a very thick layer of baked clay. Rotis made inside it are plastered to the inner walls. When roasting meats or cooking kebabs, the food is threaded on long metal skewers or Seekhs hence the name of the very popular kebab – Seekh Kebab.

Tandoori Roti

Similar to Ulte Tave Ki Roti when rolled out, these are cooked in the Tandoor. After rolling, the roti is placed on the inside walls of the Tandoor and left to bake. Tandoori Rotis are usually a little more than double the thickness of normal Rotis.

The Kashmiris have a variant called Lavasa, which too is quite bland as it doesn’t have any seasoning. The dough uses refined flour as opposed to the wholemeal flour used for the Tandoori Roti. While it can be eaten with anything, it is typically eaten with highly spiced Kashmiri style mutton stews.

Tandoori Paratha

Tandoori Parathas are made much the same way as Lachha Parathas. The only difference is that they are cooked inside the Tandoor, rather than a hot griddle.

Naan

Naans are made using dough made of refined flour with a leavening agent of some sort. Some use fermented dough, others may use yeast and few people mix active yoghurt into the dough. The end result however, is the same – the dough must rise. Naans vary in size from a few inches across to a monster I’ve personally had the pleasure of demolishing, which was a little more than 1.5 feet in diameter. Typically, Naan’s are cooked in the tandoor, though an oven does the job too. Coal however, delivers a flavor that cannot be matched by a conventional oven.

Stuffed Naan (Amritsari)

Amritsar is an important city in the state of Punjab. The stuffed Naan takes its name from this city and is also called Amritsari Naan. A stuffed naan is made using the Naan dough, stuffed with a filling similar to a stuffed paratha and usually rolled into a circle. It is then stuck to the inner walls of the Tandoor to cook.

Paratha

There are many types of parathas and they’re all high calorie and quite delicious.

Typical Paratha

A thin layer of oil or clarified butter (ghee) is spread on the surface of the rolled Roti and folded until it’s a square about an inch across, with oil being spread on every un-oiled surface that’s exposed upwards. It is then rolled again and the process is repeated a few times. The Paratha is then cooked on a hot griddle, with liberal splashes of oil or ghee. The final result is a crisp (or not) bread that is multi layered and tastes quite good with just about anything. Typically, it isn’t eaten with non-vegetarian dishes. In ethnic Muslim cuisine, this is also called Roghani Roti, where ‘Roghani’ refers to ‘fat’.

Stuffed Paratha

The stuffed paratha starts out as a Roti rolled out, in the centre of which is placed a dollop of stuffing (spiced, mashed boiled potatoes, cauliflour etc). The Roti is then picked up by the edges, sealed (by pressing together) and then rolled out again. This is then cooked the same way as a Paratha. Typically it is served crisp, with yoghurt (sometimes whipped) with pickles. An idea after-paratha drink is sweet, milky tea.

Lachha Paratha

A Lachha Paratha is composed of many layers – many more than a normal paratha. Also, the layers here are horizontal as well as vertical, as opposed to only vertical in a normal Paratha. This is made by rolling out a Roti, spreading oil or ghee on the surface and then cutting it into strips. These strips are place one on top of the other and holding the pile by both ends, twisted into a roundish shape. This is then rolled flat and cooked on a griddle. Another way of making this is to make a long cylindrical shape with the dough, coating it with oil and starting from one end, making it into a wheel shape with concentric circles. As with technique #1, this is then rolled flat and cooked on a hot griddle, or in a Tandoor.

In the context of Muslim cuisine, this is also known as a Warqui Paratha, where Warqui means ‘leaves’ and is similar to the word Warq, which refers to the beaten silver or gold sheets that are used to decorate sweets.

Roomali Roti

This is more of a technique than a recipe. Literally translated ‘Roomal’ means ‘Handkerchief’ and the Roomali Roti is just that. A very soft, thin and large bread that folds and bends just like cloth. While it can be eaten with just about anything, it is a particular favorite when it comes to making rolls or wraps.

Cheela

Cheela is a variant of the Roti that is made with gram flour instead of the normal wholemeal wheat flour. However, unlike the humble Roti, there’s considerable scope for creativity here. Various additions can be made to the basic gram flour mixture like finely chopped onions, green chilli, coriander and just about anything else that has been well drained, like the outer flesh of tomatoes for example. The Cheela is also quite well seasoned, usually with Ajowan (carom, ajwain, or bishop’s weed), powdered black pepper, red chilli powder and coriander powder (dhania). After mixing everything together with a little water to make the dough, Cheelas are cooking just like Parathas, on a hot, flat griddle, brushing each side with a little oil before turning over.

Kulcha

The Kulcha is a variety of baked flat bread that is made using refined flour. It is leavened with baking powder and active, whole milk yoghurt. It can be eaten as is or lightly toasted in a pan or toaster. It tastes slightly sour and is sometimes garnished with chopped coriander leaves on top. Kulchas are usually eaten with a chickpea curry and are also good with Indian pickles for breakfast.

Another variant is the Kashmiri Kulcha. Made with a dough that is quite similar to the one used for Tel Varu, the Kashmiri Kulcha is quite different from the normal Kulcha. While the normal Kulcha is slightly sour tasting and quite soft, the Kashmiri Kulcha is quite crisp and rusk-like. It comes in two flavors – sweet and salty with a spot of cumin seed. The Kashmiri Kulcha too is normally eaten with tea – Sheer Chai, Kahwa or normal tea.

Bhatura

Bhaturas are one of my all time favorites. Usually thick and soft, they can be crispy too and are traditionally eaten with one of many varieties of chickpea curry. Refined flour forms the base for this bread, which is leavened with yoghurt and yeast and flavored with a little sugar and salt. After rising, the dough is rolled out and pulled from one side to make it slightly elongated, after which it is deep fried in hot oil.

Puri

Puris are made using the same dough as that for the Roti. The only difference is that a little oil is added and the Puri dough needs to be stiff as opposed to soft for the Roti. After allowing the dough to rest for 30 – 90 minutes, the dough is taken off the main mass in a hunk, rolled into a ball, a corner dipped in oil and then rolled in a circular shape to about 4 inches in diameter. When frying, the Puri must inflate and swell out, which is usually accomplished by tossing hot oil over it from the pan in which it’s being fried. When lightly brown on top, it is taken out and drained. Puris are usually eaten with potato or chicken pea curry. In some parts of India, puris are also eaten with a sweet mango puree or semolina halva (a sweet dish made using clarified butter, nuts and roasted semolina)

Another variation is the Luchi. Using the same dough as the Puri, it usually more than 2 feet across, sometimes nearly a meter in diameter. Luchis are made on festive occasions and obviously require special utensils for the oil and for retrieval. Quite light in texture, they are shallow fried, not deep fried like the Puri.

Sheermaal

Sheermaal is a baked flatbread from ethnic Muslim cuisine. It is made using a dough comprising refined flour, milk, a pinch of salt, sugar, clarified butter (ghee) and Vetivier (kewda). This dough is rolled into circular shape about 2 – 3mm thick. The saffron is mixed with some warm milk and used to brush the bread from time to time when it’s baking in the oven. This gives the bread its characteristic orangish yellow color. When done the sheermaal must be brushed with some white (freshly churned) butter and served immediately.

Bakarkhani

Bakarkhani is a spongy, thick, round bread that has its origins in ethnic Muslim cuisine. Made with leavened flour, mawa and eggs, it is baked in an oven and is usually eaten with mutton dishes such as Nihari or Korma. The preparation process is quite time consuming as the dough needs to be kneaded for hours then rolled out and folded over (with clarified butter and flour sprinkled on every fold) several times before it is ready. When the dough is ready, it is rolled into disc about a centimeter thick and 4 to 5 inches in diameter. These are then sprinkled with sesame seeds and baked. While baking they are basted twice with whole milk. The texture of Bakarkhani can be a bit dry at times, however, considering it is eaten with curries in most part, this feature actually helps soak up and retain flavor while eating.

This bread too has a Kashmiri variation called the Katlam. The only difference is in the size, where the Kashmiri version is usually smaller and crisper than its mainline cousin. Like many Kashmiri breads, it is eaten with hot tea.

Bhati

The Bhati is quite unlike any other Indian bread. Predominantly eaten in the state of Rajasthan, Bhatis are made with unleavened wholemeal flour dough into which a little salt and clarified butter have been mixed. The dough is shaped into small balls and baked in a moderately hot oven until brown on the outside and soft on the inside. Bhatis are traditionally served in a container that is then filled with clarified butter. They are eaten after being allowed to soak for a while.

Tel Varu

This bread is Kashmiri in origin. Tel Varu closely resembles a bun and is sprinkled with sesame seeds on the crust, which is quite crisp. Slightly salty in taste, it is made with normal bread dough – really a local variation of bread as we all know and love. Tel Varu is usually eaten with Sheer Chai, which is salty Kashmiri tea.

… and that completes the list, though there are probably a few regional specialiaties I’ve missed out.

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Kala Chana Googhani/Gughni

Kale Chana or Black Chickpeas, boiled and then tempered in Indian spices, served for breakfast or evening snack or even for the main course.

Googhani/Gughni has it’s origin from Uttar Pradesh(Eastern), Bihar and Calcutta. It is topped with finely chopped onions, dash of lemon juice.Many like to top it with puffed rice(murmura) or crispy flattened rice(chivda).

Matara a popular version of Googhani made with White Chickpeas  is popular in Northern India especially Delhi region. It is served with special type of bread (Kulcha) which is different from Amritsari Kulcha.

Winters are the best time to relish googhani when fresh produce of legumes arrives. Simmered in spices, googhani is relished with pooris, paranthas or rice(with gravy)  or as snack topped of onions , dash of lemon juice. You can see so many street food vendors selling different versions of googhani

Types of Googhani/Gughni 

There are many versions of Googhani. In some regions people use white chickpeas, some use kabuli chana/chickpeas and in winters fresh green peas.My   made it with fresh green peas in winters and also with Chickpeas(Kabuli Chane) and Kala Chana(Black Chickpeas).

Googhnai with White Chickpeas is very famous in Calcutta and Orissa, hare matar ki googhani or with fresh green peas and kala chana Googhani is a popular treat in U.P, Bihar.

This versatile dish can be prepared in dry, semi-dry form or with curry with Indian spices like coriander  powder, cumin powder and seeds, and chillies.

How to make Kala Chana Googhani/Gughni

The simplest version of Kala Chana Googhani is tempering boiled kala chana with spices like coriander powder, turmeric powder and green chillies. It is quite similar to Sookhe Kale Chane that are prepared as Prasad during Ashtami(Navratri).

You can make it with or without onion and garlic. I like to make it without onion and garlic and add 1 -2 tomatoes to it, depending on the quantity. It gives a nice tangy taste to the dish.  My mom made it this way . The only change I did to her recipe is now I add curry leaves also to it.Curry leaves, tomato and simple spices make it more delectable, and my mom too liked the addition of curry leaves.

I make semi-dry version(on drier side) of it and we like to have it with hot chapatis. We also like to have it like snack Top it with onions, dash of lemon juice and  crushed papadi(deep fried Indian flatbread for chaats).

My kids also love to take this for school lunch, with chopped cucumbers and papadi. They add cucumbers and crush papadi before eating it. It makes a very nutritious and wholesome school snack that they can finish up quickly without any mess.

Let’s see how I make this simple and full in flavours Kala Chana Googhani 

Boiled Kala Chana, tomatoes, spices like coriander powder turmeric powder, red chilli powder or green chillies, ginger and curry leaves.You can add finely chopped onions also.

How to boil Kala Chana in Instant Pot, check Chatpatte Kale Chane  recipe.

To boil Kala Chana in traditional Indian Pressure Cooker check out mt Kala Chana for Ashtami Prasad.

It takes only few minutes to prepare the dish if you have pre-boiled boiled Kala Chana.

Steps to make Kale Chana Googhani

Puree tomatoes, ginger and green chillies.

In a pan or kadhai, add ghee/oil,add cumin seeds,once seeds crackle ad puree,  add curry leaves, and cook for 2-3 minutes.

Add coriander powder, turmeric powder mix well.

Add boiled Kala Chana (without water), salt to taste and mix well. Garnish with finely chopped cilantro or coriander leaves and onions. Add half cup af water, if you want semi-dry kala chana  googhani/gughni.

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Kala Chana Googhani/Gughni

Kale Chane or Black Chickpeas, boiled and then tempered in Indian spices, served for breakfast or evening snack or even for the main course.

2 Cups Boiled Kala Chana/Black Chickpeas

1-2 tomatoes Medium

4-5 Curry Leaves

1 Cumin Seeds

1-2 Green Chillies

Ginger(small piece)

2 tsp Coriander Powder

1/4 tsp Turmeric Powder

Salt to taste

Finely chopped onion and cilantro leaves (for topping/garnish)

Puree tomatoes, ginger and green chillies.

In a pan or kadhai, add ghee/oil,add cumin seeds,once seeds crackle ad puree,  add curry leaves, and cook for 2-3 minutes.

Add coriander powder, turmeric powder mix well. Add Red chilli powder if not using green chilies

Add boiled Kala Chana (without water), salt to taste and mix well. Add around 1/2 cup for semi-dry consistency.

Garnish with finely chopped cilantro or coriander leaves and onions.

Add boiled Kabuli Chane/Chickpeas instaed of Kale Chane for Chole Googhani.

Do make Kale Chana Googhani and enjoy as breakfast or evening snack item. Will be happy to hear your feedback on recipe.

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                Kala Chana Googhani/Gughni Kala Chana Googhani/Gughni Kale Chana or Black Chickpeas, boiled and then tempered in Indian spices, served for breakfast or evening snack or even for the main course.

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Tikadia, Rajasthani flatbread made with Whole Wheat flour.

Tikadia,also popular as Rajasthani Masala Roti or Moti Roti or Pyazz Tamatar Ki Roti or Parantha!!

Tikadia is made with or without onion tomato and cilantro/fresh coriander stuffing. When made without filling it is layered with red chilli powder and has a prominent cumin flavour. It is also known as Namak Mirch ki Roti.

Flatbreads in India, are an important part of meal. Each and every state or region has its own special bread. Like Missi Roti or Besani Roti from U.P, Makkai Ki Roti from Punjab, Bedmi Poori from Uttar Pradesh, Thepla from Gujarat. There are shallow fried, deep or non-fried breads. For many meals are incomplete without rotis and parathas.

The Theme and the Challenge– Rajasthani Cuisine and Two Secret Ingredients!!

I recently joined a facebook group  Shh… Cooking secretly challenge group started by Priya of Priya’s Versatile Recipes, where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.

I was added in the group by Mayuriji who blogs at Mayuri’s Jikoni. Do check out her blog that is very versatile from traditional Gujarati cuisine, baking and fusion dishes!! I love her writing style, how she connects each post with her day to day experiences and creates memories through her blog!!

This is my first post in the group and I am paired with Aparna Parinam who like me, has joined the group recently. She gave me two secret ingredients, Whole Wheat Flour and Red Chilli Powder. The first thought that came to my mind was Masala Parantha or Onion Tomato Parantha/Roti. I gave her Yogurt/curd as secret ingredient and she made with it!!

Do check out her wonderful blog Tangy Tales with lots of the traditional Indian recipes for everyone. She has recently won an International Gourmet Award for her cookbook on Indian Chutneys. Hop on to her blog to know more details!!

Rajasthan The Land of Royal with Rich Heritage and Culture

Rajasthan is a very colorful state. Simple and loving people with rich heritage and culture. Internationally it is one of the most visited tourist destination. I love Rajasthani Cuisine as I have spent my college years there in hostel and relished the delicacies that my college friends from the city, used to treat us. Be it Dal Baati Churma, Bajre ki Khichdi, Gatte Ki Subzi or Jodhpuri Kabuli Pulao, Missi Roti each and every dish is so rich in flavours.

Do check out some of the other Rajasthani dishes from the cuisine on my blog. Rajasthani Kachori, Gatte Ka Pulao, Jaisalmeri or Chatpate Kale Chane and many more . There are many simple and everyday meal dishes also that I will posting every now and then. Rajasthani food is very much similar to the food of western Uttar Pradesh where I come from!!

How to make Tikadia

Takida as mentioned above is made with Whole Wheat Flour. You can mix besan/Chickpea flour, Makaai Atta(Cornmeal) also if you like.

Tikadia is made with or without filling. Onion, Tomato and fresh Cilantro/Coriander leaves are used for filling. Red Chilli Powder, Cumin seeds are the other main ingredients.

Knead soft dough of whole wheat flour with salt and some ghee.

Add filling and roll out Tikadia.

Cook from both side with ghee(preferably) or oil from both sides. You can cook it like roti or chapati without ghee/oil, but smear in ghee before serving!!

Let’s see how to make Tikadia with and without filling..

Tidaka

Popular Rajasthani Flatbread made with Whole Flour. Serve it as Parantha(Shallow Fried) or Roti

1 Cup Whole Wheat Flour/Atta

1/2 tsp Salt

2 tbsp Finely chopped Onions

2 tbsp Finely Chopped Tomato

1 tsp Cumin Seeds

1/2 tsp Caraway Seeds/Ajwain

1 tsp Finely chopped Fresh Cilantro/Coriander Leaves

Ghee or Oil for Frying Paranthas

In a mixing bowl, add whole wheat flour, salt ajwain/caraway seeds and ghee/oil.

Knead soft dough with water.

Divide the dough in equal portions .

For Plain Tikadia

Take one portion,roll out a circular disc as shown in pic.

Spread oil/ghee add on rolled roti. Spread ghee/oil. Sprinkle red chilli powder, cumin seeds.

Roll it out just like a roulade or pinwheel biscuit, as shown in pic and roll into circular dics.

Repeat the same with all the dough balls.

Meanwhile, heat a griddle and cook chapati on medium heat from both sides till brown and crispy.

For Stuffed Tikadia

In a bowl add and mix onion and tomato with salt, red chilli powder, cilantro leaves and cumin seeds.

Roll out on of the dough portions as shown in pic.

Add some filling on the portion, gather the edges and seal the dough.

Dust with flour and roll out circular chaptis /discs of around 6".

Cook on medium flame on griddle from both sides with ghee/oil till light brown.

Serve hot and fresh with yogurt or curry of your choice.

For making stuffed Tikadia, many people used roasted crushed papads in onion tomato filling. You can add that if you want. 

  Knead Dough for Roti/Parantha

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Plain Tikadia with Red Chilli Powder and Cumin Seeds

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Tikadia with Onion and Tomato Filling

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Pair up Masala Tikadia with any curry or lentils like Aloo Tamatar, Dals/Lentils(Dhuli Masoor Dal). Stuffed Tikadia pairs up best with any yogurt preparation like Raita or chaas and even plain yogurt.

Stuffed Tikadia is usually served for breakfast but you can serve it for main course also. Make this Masala Roti especially when guests arrive or to perk up your festive or special occasion Thalis.

Give me your feedback about the post and recipe whenever you make it.

Visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button to subscribe to my blog to get notifications on new posts. Also do share the blog info with your loved ones.

Thanks for stopping by and keep coming back!!

    Tikadia Tikadia, Rajasthani flatbread made with Whole Wheat flour. Tikadia,also popular as Rajasthani Masala Roti or Moti Roti or Pyazz Tamatar Ki Roti or Parantha!!

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Aloo Parantha.. Whole Wheat Indian Flatbread with spicy mashed potato filling, shallow fried and served with pickles and yogurt. 

  Today I bring you the recipe for one of the most popular Indian Flatbread and breakfast item from North India, Aloo Ka Parantha.

Aloo Ka Parantha, needs no introduction to many.. It is one of the most popular Indian flatbread from North India. Considered mainly as Punjabi food but it is equally popular in other North Indian states of Uttar Pradesh, Haryana. In fact people from Western U.P are so fond of it that it is a regular breakfast item in many households.

Other popular and common  breakfast dishes from Western Uttar Pradesh are.. Bedmi Poori with Rassewale Aloo, Mix Veg. Daliya, Ajwain Ke Paranthe, Besan Chilla,  Bread Pakoras and Samosas with Jalebis.

Aloo Parantha for Breakfast

Easy to make and loved by all the age groups , aloo paranthas are one of the most common breakfast items.These stuffed breads also ideal to pack in kids lunchbox as kids love these and finish in no time. Family gatherings or weekend breakfast, you will always find Aloo Paranthas on the menu of most of the North Indians.

Pipping hot paranthas topped with butter are a common scene in almost all of the North Indian Dhabas. If you have visited roadside dhabas in Northern India, in mornings you will notice many people from the neighbouring cities and towns especially flock to these eateries on weekends  to enjoy these pipping hot paranthas.

I love Aloo Paranthas made by mom. It is one the dishes after Kadhi Pakodi, that I ask my mom to make whenever she visits us or we go to their place. Hers are perfect crispy and flaky paranthas filled with generous aloo filling..

How to make Perfect Aloo Paranthas..

Do you too struggle in making paranthas. Fillings tears out or the dough is too dry or wet?? If keep just a few basic points in mind while preparing and making paranthas, trust me you will get crispy at the same time flaky stuffed paranthas. Over years and guidance from mom my paranthas come out quite well now..

Make smooth pliable dough with just enough to feel lukewarm water. It will give soft dough. Leftover Paneer Whey( water left after making paneer at home) is one thing I use for kneading dough and dough kneaded with it gives very soft and fluffy chapatis and paranthas.

You can add 1-2 tsp of oil to dough while kneading but that is optional, it helps to keep the dough soft and fresh for a long time.

Do not over boil potatoes. It takes around 10 mins on medium flame to boil potatoes in stove top pressure cooker. You can also boil potatoes in Instant Pot.

Take the potatoes out from the pan/water once these are boiled. If left in water for long, these soak water and get water logs which makes the filling very moist.

Boiled potatoes should be cooled completely before mashing and adding spices. 

Add salt and spices just before starting to roll out the paranthas.

Everyone loves generous filling in paranthas but do not overload. Take the right amount just enough for the dough portion taken for rolling.

Seal the edges completely before rolling the paranthas.

Griddle should be hot enough to fry paranthas.

Let’s start preparing potato the filling and making Aloo Paranthas..

For Potato Filling..

Take medium sized potatoes. Wash them nicely to clean off all the dirt. If potato size is big, cut into half. To speed up the cooking process, I use pressure cooker. You can boil potatoes in open pan too but these take time. One can microwave potatoes too. Will update the methods in a separate post.

Once the potatoes are boiled as per the method used, let these cool completely. Peel and mash potatoes.

Just before starting with rolling paranthas, add spices (see the recipe card for details), finely chopped cilantro leaves and salt as per taste. Mix nicely.

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Many people like to grate boiled potatoes but I keep it simple mashed with hands, with coarse texture. You can also add onion and ginger paste, finely chopped green chillies. I skip these as we like plain aloo paranthas. I add green chillies separately in my filling.

Making Dough

Take Whole wheat flour. Add a tsp of salt to it. You can also add caraway seeds as these are good for digestion.

Make a soft but firm dough with slight lukewarm water. The should not be too hot or too cold. Knead it nicely till you get a soft dough.

Cover and keep aside till you make the paranthas.

Divide it in portions before you start making paranthas.

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Rolling the dough with filling and Frying

Take a portion of the dough roll it slightly to make a small flat disc(not very thin) , take enough filling for the portion and keep it in the center. Refer pics below.

Seal the edges nicely and then pat it in slight whole wheat flour and roll it with light hands into a circular disc around 6″ in diameter. Do not put much pressure while rolling.

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Meanwhile heat a griddle/tawa on medium flame. Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side,  then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.

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Aloo Paranthas

Hot Crispy Aloo Paranthas. Indian Flatbread with spicy potato filling, shallow fried. Popular as breakfast item.

For Dough

1.5 Cups Whole Wheat Flour

1 Cup Water to knead the dough (use less or more as required)

1 tsp Salt

½ tsp Caraway Seeds/Ajwain (optional)

Potatoes Filling

2-3 Medium Sized Potatoes(Boiled)

2 tsp Coriander Powder

1 tsp Cumin Powder

1 tsp Chaat Masala Powder

½-1 tsp Red Chilli Powder

2 tbsp Finely chopped fresh Cilantro Leaves.

1-2 Finely chopped Green Chillies (optional)

Knead the dough

In a mixing bowl, take flour, add salt and caraway seeds.

Make a well in the center and add just enough water, slowly mixing the dough.

When the dough is just mixed leave it for 1-2 minutes, then knead it into a smooth pliable dough.

Cover the dough covered in an air-tight container.

Boiling Potatoes

Wash potatoes very nicely cleaning off all the dirt,add water in pressure cooker, add potatoes, cover the lid and cook on medium flame till 2 whistles. Let the pressure go of naturally.

Immediately drain out the water carefully as it will be hot and keep potatoes to cool.

Once the potatoes are cooled completely, peel and mash. You can mash with hands or use a potato masher.

Add all the spices along with salt, finely chopped cilantro leaves and mix well.

You can make portions of fillings as per the dough portions taken out for rolling.

Rolling out the dough and Frying Paranthas

Divide dough into equal portions .

Roll to a smooth ball.Pat some flour on it. Roll it or with your hands flatten into a small disc.

Add the filling to it. Seal the edges and roll the disc to a circular disc of around 6" in diameter or depending on the thickness you want. You can use little flour to dust while rolling out parantha.

Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side, then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.

I use desi ghee for frying paranthas, you can use oil. 

When fresh fenugreek leaves are available you can add some handful of finely chopped leaves in filling. Paranthas taste flavorful with it. 

Serve crispy hot paranthas the way you like. Masala/Adrakwali Chai or and yogurt preparation like raita, lassi or even plain curd. Kids love these with Chilled shakes like Mango shake, Strawberry shake in summers.

Linking Aloo Paranthas to my facebook group, Foodie Monday BlogHop. Theme this week is #204Nasthatime where everyone is cooking and bringing their regional breakfast(nashta) dishes to the group.

The theme this week was suggested by Priya who blogs at  The World Through My Eyes. Do check out her blog for some amazing recipes from the regional South Indian and Gujarati Cuisine.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button to subscribe to my blog to get notifications on new posts. Also do share the blog info with your loved ones.

Thanks for stopping by and keep coming back!!

                    Aloo Parantha Aloo Parantha.. Whole Wheat Indian Flatbread with spicy mashed potato filling, shallow fried and served with pickles and yogurt. 

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Luchi Aloo is a popular breakfast combo from the state of West Bengal(India). Luchi is Poori(fired flatbread) made with All-purpose flour and Aloo is spicy Potato gravy that is served with Luchi.

Luchi Aloo is also served along with a Bengali sweet dish.

West Bengal is famous its rich heritage and culture. It’s literature, architecture, music, fine arts and of course Food. Almost every Indian is a fan of Bengali Sweets and these need no introduction. When in West Bengal especially Kolkata(Calcutta), one gets mesmerized by the variety of food the cuisine has to offer. Vegetarian or non-vegetarian no one can say No to the chatpata Bengali Khaana(food).

Few years back we had a brief stay in Kolkata. Rajeev got a good job opportunity and so we moved there from Mumbai but then we were there hardly for 4 months and again he got a great offer back in Mumbai and then we again had to move back with full bag and baggage. Oh.. that was one hectic time , as  my younger one was just a few months old. Shifting places when you have small kids gets too stressful. But then everything just passes by and you are left with good memories.

We too have some very good memories from the City of Joy in that brief period and especially with the food there. I still remember there was a small shop near a Sai Temple that we visited every Thursday. The man there made excellent Luchi Aloo and Gulab Jamuns.It used to be our dinner most of the Thursdays. I was first introduced to Luchi at this shop. Though it is a breakfast item but we used to enjoy it as our late evening snack/ dinner too.

What is Luchi Aloo

For those who do not know about this .. Luchi Aloo is like the Aloo Poori breakfast of Uttar Pradesh. Aloo Poori is one of the most popular breakfast or lunch item all over India. Be it Luchi Aloo or Aloo Poori nothing beats the taste when you have these freshly made on the streets..Luchi Aloo is a must make for all the Bengalis on their special occasions and festivals.

Luchi

Luchi Dough is made with All-purpose flour. To make it crispy, oil is added to the flour and flour is kneaded with water to soft dough. The rolled dough is then fried in hot oil. Crispy Puffed up luchis are served with spicy Aloo Dum.

Aloo with Panch Phoron

Popular version of Aloo or Potato gravy that is served with Luchis is Aloo Dum. A spicy potato preparation with spices and tomatoes. It is different from the Kashmiri Dum Aloo or Mughlai Dum Aloo or even Pesto Dum Aloo. If you search on net many different versions are there for Aloo Dum.

Bengali Cuisine is incomplete without mention of Panch Phoron. Panch Phoron is a spice mix that consists of Five Spices(Panch).. Fennel Seeds, Cumin Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds. It is widely used in Bengali cuisine. With Luchi I have made Aloo using Panch Phoron spice, as we had it just like this way at the street shop in Kolkata.

I never had Luchis after we came back from Kolkata. Potatoes curries are something quite regular in my house and I make it in different ways.Rasewale Aloo Tamatar, Hing Wale Aloo, Dum Aloo, Aloo Matar, Sookhe aloo or Aloo with Panch Phoron.Potato is such a versatile vegetable and you can play around with the spices and ingredients while making any potato dish.This makes me realize so many dishes that I make for everyday meal are yet to be posted on the blog.

I made Luchi Aloo this weekend for Sunday Brunch and we all had a hearty and chatpata meal. Kids loved the crispy Luchis, though they pointed out the Pooris are different this time. Pooris are made with Atta but  since Luchis are made with all-purpose flour, I made the way these are traditionally prepared.

I am taking my Luchi Aloo to my Facebook group Foodie Monday Bloghop. Theme this week Bengali Cuisine was suggested by our lovely group member Sujata Roy. Her blog is a treasure of Bengali recipes. Not only Bengali but also lot of healthy cakes and sweet recipes that there.If you want some healthy bakes or authentic Bengali sweets and desserts do bookmark her blog.. Batter Up with Sujata.

Luchi recipe is adapted from her blog. I have an eye on few of her Bengali desserts too. For the original Luchi recipe click here..

So, let’s see now how I make Luchi Aloo..

Luchi Recipe

Luchi

Deep Indian Fried flatbreads made with All-purpose flour, speciality of Bengali Cuisine. Learn how to make Bengali Luchis.

2 Cup All-Purpose flour

1 tsp Salt

Oil for Frying

Mix salt, whole wheat flour and oil in all-purpose flour. 

Rub the flour with fingers, so that the oil incorporates uniformly in flour and it resembles bread crumb like coarse mixture.

Knead to a stiff dough using water.Cover and keep aside for 10 minutes. 

Divide the dough into small tennis ball sized portions. Roll each portion into a small circular disc. Refer the pic for the same. Similarly roll all the dough portions. 

When ready to make, heat oil for frying ina kadhai or heavy bottomed pan. 

For frying, heat enough oil in kadhai or heavy bottomed pan.

Drop a small dough portion when it rises instantly,deep fry in hot oil. till golden brown. 

Serve hot with Aloo Dum or any potato gravy and it even goes well with Chole Masala. 

Panch Phoron is available at Indian grocery stores if you are out of India.

If not, you can take equal amount of Fennel Seeds, Cumin Seeds, Mustard Seeds, Nigella Seeds and Fenugreek Seeds, mix and use as required.

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Aloo with Panch Phoron

Aloo Dum with Panch Phoron

Bengali style Aloo Dum..spicy potato curry with Panch Phoron or five spice mix. Learn how to make Bengali Style Aloo Dum with Panch Phoron. No-onion, no-garlic Potato recipe.

10-12 Baby Potatoes

2 Tomatoes(Medium)

Ginger piece(small 1/2")

1-2 Green Chillies (optional)

1 tsp Red Chilli Powder as per spicy tolerance (optional )

1 tsp Panch Phoron spice mix

1/2 tsp Asafoetida/Hing

1-2 Bay Leaves

1 tsp Coriander Powder

1 tsp Cumin Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

Salt as per taste

2 tbsp Mustard Oil or any good vegetable Oil

Boil and peel potatoes. I have used baby potatoes, you can use big potatoes and halve them.

Puree ginger, green chillies and tomatoes.

In a kadhai, add mustard oil, heat it till it’s smoking point. Switch off the gas and let it cool a for 1-2 minutes. 

Add panch phoron spice mix and hing, when the seeds crackle, add tomato puree.

Cook tomato puree for 2-3 minutes, then add cumin powder, coriander powder, garam masala and sugar. Cook for few minutes till the masala leaves oil.

Add potatoes and mix well. Masala should coat the potatoes. well. Add 1/2 -1 cup water.

Cover and cook for 5-10 minutes. Keep the consistency of curry as per your liking. I made it on the drier side as we I also had made Chole Masala along with it. 

Garnish with finely chopped fresh coriander leaves. Serve hot with Luchis or Pooris. the se go well with rotis or paranthas also. 

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Do make Luchi Aloo my way and enjoy a hearty Bengali Brunch this weekend. The spice level in Aloo  curry can be adjusted as per your taste..

Aloo with Panch Phoron can also be also be enjoyed with Pooris. Paranthas or with fresh hot Chapatis. Add more water and keep the gravy with potatoes,it can be relished with Fresh Mint and Peas Rice Pulao or simple Steamed Rice.

Give your feedback how you liked and if you have any queries do write to me.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

      Luchi Aloo Luchi Aloo is a popular breakfast combo from the state of West Bengal(India). Luchi is Poori(fired flatbread) made with All-purpose flour and Aloo is spicy Potato gravy that is served with Luchi.