Category: Indian Bread

Ma made this as she saw this in one of the cookery shows. She forgot the name of this dish. She claimed that this dish belongs to Orissa. So I asked many of my Oriya friends describing the dish with ingredients to find out what it is called. But they weren’t able to name it. Here I simply christen it as Methi Chapathi. It tastes slightly different than our regular Chapathi as the dough is kneaded using curd. We absolutely loved it with Alur Torkari as side for dinner.
Fenugreek leaves – a fistful, cleaned
Wheat flour / Atta – 2 cups
Curd – 1 cup
Red chilli powder – ½ tsp
Salt – to taste
Sugar – 1 tsp
Water – if required to need
Oil – ½ tsp for each chapathi
  1. Soak methi leaves in water mixed with little salt and sugar and keep aside for 15 mins. Strain the methi leaves squeeze excess water off.
  2. Mix all the ingredients except oil and water and knead well. Add water or wheat floor to get a smooth but firm dough.
  3. Cover with a kitchen towel and keep aside for about 30 mins.
  4. Make smalls balls out of the dough and roll into small discs using a rolling pan.
  5. Heat griddle and place a disc, sprinkle few drops of oil. Once the chapathi starts fluffing, invert and again sprinkle oil. Once it is properly cooked on both sides, remove from griddle and repeat for rest of the dough.
My li’l fairies always happy to help in kitchen…

And the final platter…


Oats Puri

Remember my rant about using (sneaking in) oats in our day-to-day food here? I have found another way of using up oats. Yes it’s our very own Puri or Chapathi dough which gets kneaded every other day in Indian households Just add a fistful of oats while you are kneading the dough. It will not make any difference taste wise. But it does give me a satifaction of having consumed oats which I can never have in the conventional way….

Methi Alu Parantha

Paranthas make for a filling and comforting meals. With a bowl of Curd and some pickle along their side, paranthas are very much relished by Abbas and I. My initial attempts at making them were super duper failures. As I would have the stuffing ooze out from all poosible nooks and corners of my paranthas. It would seem as though I was doing everything right but the outcome would turn out to be a disaster. In situations like these, marketing skills of Ma surface. She has the capability to promote anything under the sun but they never get sold. Even when it’s obvious that something is not good, she would sing praises to cover the loop holes. Coz she is a kind of person who can never speak ill about anyone in front of them (Behind their back is something else). I, on the other hand pass honest (at times, nasty) comments whether you like it or not. I know it’s not good always but I can’t help it. That’s the way I’m made!!!
There is this small outlet in my office cafeteria that has an open kitchen and sells paranthas. I would daily go there and order paranthas and watch them being made. They would make huge sized balls out of the dough, flatten them and place the stuffing, make pleats and cover the stuffing with the uncovered part of the dough. What I was doing wrong till then was I would make small balls and put lots of stuffing inside. Another thing I rectified was that I now saute the stuffing lighlty in a Kadai so that there is no moisture content in it. I have given a pictorial for people like me to overcome this parantha making barrier. Hope it helps!
For the dough:
Wheat flour
For the stuffing:
Fenugreek leaves – 1 cup (optional)
Onion – 1 medium finely chopped
Tomato kethcup – 1 tbsp
Potatoes – 2-3, boiled and mashed
Salt to taste
Red chilli powder – to taste
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Oil – 1 tbsp
1. Knead the wheat flour, salt and water together to make a soft but firm dough. Keep aside covered.
2. Heat oil in a pan. Add fenugreek leaves and saute till they turn crisp. Add onion and saute till they are transparent. Add tomato ketchup, all spice powders, salt and mashed potatoes. Keep stirring to combine well. The mixture must be dry and not watery.
3. Make a huge ball from the kneaded dough, flatten it digging the centre a bit. Place a ball of stuffing in the centre. Rest of the dough has to be pleated to cover the stuffing on top. Roll this ball in wheat flour and delicately roll it using a rolling pin. No need to apply pressure. Lightly rolling is sufficient.
4. Fry on a tawa applying oil on both sides. Make sure both sides are cooked well.
5. Serve hot with curd and pickle or with any curry of your choice.
Flattened ball with stuffing placed in the centre
Making pleats and covering the stuffing
Ball with stuffing secured inside
Delicately rolled
Roasted on a tawa

Palak Puri – Go Green

“We do not inherit the earth from our ancestors; we borrow it from our children” – How many of us get influenced by such inspiring quotes? Even if we are impressed, how many of us put extra efforts to reduce individual carbon foot prints?
I remember when I told everybody at home about the Earth Hour and expressed my desire to participate in it, I was ridiculed. Reactions seemed to be questioning my sanity. I remember a story which I had read as a child – “A king wanted to check the loyalty of his subjects towards him and declared that he would place a huge pot in front of his palace and asked each of his subjects to pour one cup of milk in it during mid night. The next morning, pot was found filled with water!” When we point a finger towards other people, we fail to notice that three fingers are pointing towards us. I don’t believe in preaching my ideas to folks coz it hardly works. After all you can only take the horse to water, but you cannot make it drink. I therefore, do my bit in everyday activities, which I’m glad my kids learn too.
I’m just expressing my thoughts and approach towards going green that I have imposed on myself. Coz I believe that even the smallest of actions can have lasting effects on the environment.
  1. When I open a chocolate for my kids at home, I don’t simply dump it on the floor. I ensure the wrapper is in the dustbin. Why don’t I take the same care to not litter when I am outside home? I have made it a practice to keep all the litter in a small packet in my bag and throw in dustbin after reaching home. I feel elated to see my kids too, taking so much care to either clutch the wrappers in their hands or preserve in their pockets and fill the dustbin back home.
  2. Recently saw a pic of electric bulb and a text besides it saying ‘How do you feel if someone turns you ON and leaves?’ This is a simple thing to do. Simply switch off the lights, fans or electric appliances if you don’t need them. At work, when we leave for the day harmonic motion of three fingers pressing Ctrl + Alt + Delete is what most of us do. Why can’t we shut our system down? Ok, if that is so difficult to do, can we at least shut it down while leaving on Fridays? If that is also not possible, then what is possible is we could switch off the monitor. Trivia: Turning off a 75-watt monitor outside 40 hours a week saves $4.38 a month (42 kwh). This saves 750 lb. of CO2 (greenhouse gas emissions) by burning 450 fewer pounds of coal each year! This is motivation enough for me switch the monitor even when I go for breaks or lunch! It does make me feel good.
  3. I only take-print outs when it’s unavoidable. Even if I do, I use the ‘Print on both sides’ option. I also use Century Gothic font while printing coz this font in known as the Eco font as it consumes 30% less ink than Arial.
I religiously practice the above and am focusing on reducing polythene bag usage. They have become such an integral part of our lives that whether you like them or dislike them, you cannot avoid them. My dear readers please share with me your viewpoints and share ideas for going green, Also if a few people get inspired by this post and start practicing green habits, I would be even more content…
Here goes the recipe for Palak Puri:
Spinach or Palak leaves – 1 cup
Wheat Flour – 1 Cup
Salt to taste
Sugar – ½ tsp
Baking soda – a pinch (optional)
Nigella seeds – ½ tsp
Water – 2 cups
Oil – for deep frying
1.      Blanch palak leaves, strain from water and cool. Do not throw away the water.
2.      Grind the blanched palak leaves into a fine puree.
3.      Mix together flour, salt, sugar, baking sods, nigella seeds, palak puree in a wide bowl. Use the water in which palak was boiled for kneading. (Use quantity as required)
4.      The dough has to be soft but firm.
5.      Divide the dough into balls and roll using rolling pin as we do the normal Puri.
6.      Deep fry in oil and serve with any side dish of your choice.

Tiranga Paratha

I know Independence Day was on 15th August, and I drafted this post on 16th morning. Monday to Friday, I’m literally dancing to the tune ‘Ajab Daud Hai, Gajab Daud Hai, Ye Jeena Yaaro Daud Hai’. Abbas was working during EST hours that week and I had given him the responsibility of attaching the food pics and posting it. And hence my dear readers, I end up posting this today!!!  

Independence Day for us all Indians and double celebration for our family coz it’s Ma’s birthday. This was the first time ever after my marriage, that Ma was not with us on her birthday. I told Abbas that I would bake a cake and post it on my blog dedicating it to Ma. ‘No’ always rests at the tip of his tongue whenever I propose something. It’s not that he means to say it but it’s as though the word pushes itself out his mouth unable to resist. He likes spending his weekends relaxing by watching TV, taking rest, sleeping. For me its cooking, cleaning, cooking, washing, cooking, buying weekly grocery, did I mention cooking? Yes, I’m such a freak.

I was picking spinach leaves, and as usual my daughters pitched in to offer help. Abbas (irritated with my cooking obsession) says “Today is Independence Day. Nobody is bothered. People send hoards of SMS’s on Diwali, New Year and other festivals. Did we receive a single SMS today? Do you have to be busy with cooking always? Switch on the TV atleast and let the kids watch Independence Day celebrations!” My mind instantly remembered Tiranga Paratha that I had had in my childhood days at my Dad’s friend’s place. I wanted to recreate it and I wouldn’t make the mistake of even mentioning what was going on in my mind. It was a surprise during dinner…

Well, I finally received three Independence Day messages by night and the content was the same… “Freedom in mind, Faith in words, Pride in our hearts and Memories in our soul. Let’s salute the nation on our 63rd Independence Day” I am proud to be an Indian.


Wheat Flour – 2 cups
Maida – 1 cup
Carrot – 2, medium sized, peeled and cut lengthwise into finger sized pieces
Spinach leaves – 1 bunch
Salt to taste
Water to knead dough
Oil – 2 tsp per paratha


1. Boil spinach leaves and carrot with a pinch of salt in water for about 10-15 mins.
2. Once cooled, grind carrot and spinach separately with a little water.
3. Mix 1 cup of wheat flour, salt and carrot paste to knead orange dough. Keep aside.

4. Mix 1 cup of wheat flour, salt and spinach paste to knead green dough. Keep aside.

5. Knead maida with salt and water for the white dough.

6. Roll all three dough and arrange as shown in the below picture.

7. Cut vertically. Using the above measurements, I made 18 parathas.

8. Roll using a rolling pin, fry on a tawa on both sides using a little oil.