Bhojan Bites

Fluffy, flavorful, and cooked right on your stovetop—no oven or yeast needed! This garlic naan is soft in the center, crispy around the edges, and loaded with fragrant garlic and herbs. 🧄 Ingredients For the Dough 250 g (1¾ cups) all-purpose flour (maida) ½ cup plain yogurt (curd), whisked ⅛ cup milk (room temperature) ½ tsp baking soda 1 tsp powdered sugar ½ tsp salt 2 tbsp vegetable oil For the Toppings 1 tbsp sliced garlic ½ tbsp onion seeds (kalonji) ½ tbsp chopped fresh cilantro (coriander leaves) Butter or ghee for brushing (optional, but delicious!) 🥣 Prep the Dough Whisk the curd in a small bowl until smooth. Set aside. In a large mixing bowl, combine the flour, baking soda, salt, and sugar. Make a well in the center and add the whisked curd and oil. Gradually pour in the milk while mixing with your hand or spoon. Knead the dough for about 7–8 minutes (by hand) until soft and elastic. The dough should spring back ...

Sweet Whole Wheat Poori: A Unique Twist Introduction: This recipe offers a delightful twist on the traditional poori, incorporating sweetness and a touch of cardamom. While the addition of sugar and cardamom may alter the classic texture and taste, it presents a unique opportunity for experimentation and flavor exploration. Ingredients: 1 cup whole wheat flour 1/2 cup yogurt 1/2 cup sugar 1 teaspoon cardamom powder Water as needed Vegetable oil or ghee for frying Instructions: Prepare the Dough: Combine whole wheat flour, yogurt, sugar, and cardamom powder in a bowl. Gradually add water while kneading to form a soft, pliable dough. Let the dough rest for at least 30 minutes, or up to 4 hours for enhanced flavor. Shape the Pooris: Divide the dough into small, equal-sized balls. Roll each ball into a thin, circular shape, similar to a regular poori. Fry the Pooris: Heat oil or ghee in a deep pan. Carefully slide the pooris into the hot oil one by one. Press gently with a slotted spoon...

Ingredient Marinade Paneer - 2 cups, cubed Red bell pepper - 1, diced Hung yogurt - 4-5 tbsp Tandoori masala - 2-3 tnsp lemon juice - to taste Turmeri - 1 tsp Salt - to taste Stir Fry Cabbagae - shredded, 1.5 cups Carrots - sthin liced Salt - to taste Green Chutney Roasted peanuts - 2.5 tbsp Cilantro leaves - 0.5 cup Mint - 0.5 cup Coconut powder - 2 tbsp Garlic - 1 cloves Green pepper - 1-2 Water - as required Salt to taste Dough  Whole wheat flour - 1 cup All purpose flour - 1 cup Milk - enough to make dough Topping  Sliced onions Chaat masala Method Marinade - mix everything and store in refrigerator for 2-3 hours. Later saute everything in a open pan till the veggies and paneer are cooked. Stir Fry - heat oil in a wok and stir fry the veggies Green Chutney - blend everything Dough - prepare a pliable dough and keep it aside. Roll out flat breads and toast on both sides with oil. Putting together - Spread green chutney, followed b...

Ingredients Whole wheat flour - 2 cups Salt - to taste Yogurt dip - Yourt - 1 cup - Mint - 1 cup, loose leaves - Water - optional, depending on the consistency of the dough Method Blend yogurt and mint in a blender. You could do this with hand whisker as well. Just remember to chop the mint very fine when blending with hand. I noticed when the yogurt is blended in a mixer, it looses its creamy consistence. It works good actually to make dough. Now make soft dough by mixing yogurt blend and wheat flour. Keep the dough covered for 30 minutes for the gluten to develop. Roll out to make parathas or rotis. In my opinion, the parathas and rotis tastes heavenly when eaten hot, straight from the griddle. 

This is a easy breezy recipe for making naan at home and requires bare minimum ingredients. This does not require tandoor or any other fancy equipment to cook naan. The secret is in the dough that makes it different from a regular roti. Ingredients: Wheat flour - 1 cup All purpose flour - 1/4 cup Yogurt - 1/2 cup Baking powder - 1/8 tsp Salt  - pinch Warm water - as needed Method: Mix all the ingredients and prepare a soft dough. Leave the dough covered at room temperature for 2 h. Punch the dough and knead it again. Pinch small balls and roll it like a typical roti (circle) or shape it like a naan (triangle). Cook on medium heat on hot griddle. Flip naan to cook evenly on both sides. Cook till you see brown spots and then do the final cooking on the flame. If you don't have gas stove, then finish cooking on the griddle. Smear ghee on hot naans and serve with your favorite curry .

Winters are almost there and this is the season when you can buy fresh sarson (mustard greens) from grocery store or grow your own. This was the only time my mom would make sarson ka saag and makke ki roti with some jaggery on the side. A perfect combination on those cold winter nights. This dish has its origin in the state of Punjab.  Sarson ka saag and makki ki roti is a very popular dish from the state of Punjab. Sarson Ka Saag Ingredients for saag Saron ka saag (Mustard greens) - 4 cups Spinach - 2 cups Bathua (optional) - 1 cup Green pepper - 2, chopped Red onions - 2, chopped Ginger - 2 tbsp, chopped Garlic - 2 tbsp , choped Ghee - 3-4 tbsp Cornmeal - 1-2 tbsp Salt - to taste Corriander powder    (optional)  - 1/4 tsp Garam Mmasala    (optional)  - 1/4 tsp Method Lightly blanch chopped green leafy vegetable in minimum water. Either microwave or use a steamer. Don't discard the water. Heat ghee, and saute ginger, garl...

Filling Ricotta cheese - 1 tub Mint leaves - 1-1.5 cup Turmeric powder - 1 tsp Corriander powder - 1.5 tsp Garam masala - 1 tsp Salt to taste Green chillies, chopped - 3-4 Amchur powder (dry mango powder)- 1 tsp, optional Dough Whole wheat flour  - 3 cups Water - 1 cup or as needed Method: Prepare dough by mixing flour and water and knead with hands to get soft, pliable dough. It should not be very sticky, otherwise add more flour. Leave the dough covered at room temperature for 30 minutes Mix every thing in the filling section. Adjust seasoning to adjust taste. Divide the dough into small balls approximately 12 in number Roll one ball at a time into a small circle. Fill 1-2 tbsp of filling mixture and seal the edges of the ball. Dust the ball with flour and roll it gently to form disc (It is very likely it going to tear will rolling. It is OK if this happens, parathas will still taste good :)) Toast on hot griddle with vegetable oil or ghee and serve hot...

Another way of getting beetroots in diet.   Ingredients for Dough 1-2 small beet roots 2 cups whole flour Ingredients for potato filling 2 potato - boiled 1 medium onion - chopped 1 green chillie - chopped Mustard seeds - 1 tsp Coriander Powder - 1.5 tsp Turmeric - 1 tsp Cilantro leaves - few sprigs Salt Any vegetable oil - 1.5 tbsp Method Grate beetroots and steam for 10 minutes. Combine steamed beets and whole wheat flour to make dough. Cover the dough and keep it aside Prepare potato filling by frying boiled potatoes and onions in vegetable oil tempered with mustard seeds. Add all the spices and salt. Garnish with cilantro leaves and let it cool Pinch out small balls out of the dough and and roll it a little. Place potato mixture on the rolled dough ball and seal the sides with your finger. Sprinkle little dry flour on the rolling board and roll it gently with rolling pin into a circle. Put the rolled circle on a hot griddle kept on medium heat a...

  I love to make this paratha as it is one good way of giving goodness of spinach and paneer to my little picky eater :) Very easy to cook. I used fresh spinach, frozen can be used too. I normally prepare paneer in advance and keep it in my fridge. Find the recipe here   Ingredients: For Dough: Whole wheat flour - 2 cups Spinach -  1 bunch, chopped For Filling: Paneer , crumbled - 2.5 cups Cilantro leaves, chopped - 1/2 cup Salt - to taste Black pepper , crushed Oil Method: Prepare Dough Steam spinach and mash it in a hand blender to make smooth paste Mix the spinach paste to the flour and prepare dough using little by little water Keep the dough at room temperature for ~ 30 minutes Prepare Filling Crumble paneer and mix salt, pepper, cilantro. Adjust for taste Prepare Paratha Make parathas by pinching small balls from the dough. Roll a little and put the paneer stuffing on top. Seal the edge and roll it again  Fry the ...

Ingredients: Whole wheat flour - 2-3 cups For Filling Green peas (fresh/frozen)- 1 packet Ginger - 1 inch, grated Salt - to taste Chaat masala Corriander powder - 1 tsp Green chillies - 1-2 Ajwain (carum seeds) - 1 tsp Cumin seeds (Zeera) - 1.5 tsp Asafotedia (Heeng) Vegetable oil for cooking Method: Prepare dough from wheat  and let it sit at room temperature Steam green peas in a steamer until soft. (You can pressure cook if you don't have a steamer) Gently mash the peas by the back of a ladle or a potato masher Heat oil in a wok. Add zeera when hot followed by green chillies, carom seeds and ginger.  Immediately add mashed peas mixture and cook on low heat Add all the spices including salt and cook covered on low heat.  Turn off the heat in 10-15 minutes Pinch out small rolls of dough and roll it into small chapati Put 1-1.5 tbsp of pea mixture and seal the edges. Roll it again (around 7-8 inches diameter) Fry the parathas on hot tawa/griddle...

Ingredients: Eggs - 2, large Whole wheat flour - 1 cup Vegetable oil for cooking Cilantro leaves - 1/4 cup, chopped Chopped tomatoes - half, small, chopped Chopped green chillies Chaat masala - 1/2 tsp or more Salt - to taste Grated cheese - optional Method: First prepare semi soft dough from wheat flour with some water. Keep the dough covered. Beat eggs, add all chopped ingredient, salt and spices Pinch a tennis ball size dough, roll it into a small disc shape. Smear some oil and sprinkle flour and fold it into half. Again smear some oil followed by sprinkling some flour. Fold it again to form small triangle. Roll it again to larger size of the triangle [remember to roll it gently at this point as you will need to separate the layers for filling] Heat tawa [griddle] , brush some oil and place the rolled triangular paratha for 20 sec. Flip it to other side and wait till it starts to puff.  Now with the help of butterknife carefully open up the top layer of parath...

Ingredients For Stuffing Broccoli - 2,  medium heads Onion - 1, small, shopped Green chillies -1, medium, chopped Ginger - 1/2 inch, chopped Garam masala - 1tsp Corriander powder - 1 tsp Salt For Dough Whole wheat flour - 3 cups Water Method Grate broccoli, sprinkle salt and keep it aside for 30 minutes Prepare dough by kneading flour and water to make a firm dough [add water little by little adjusting the stiffness of the dough]. Keep the dough covered and proceed for the next step Squeeze excess water from the grated broccoli and mix chopped onions, ginger, chillies and all other spices and salt.  Now make parathas by pinching a small ball from the dough, roll a little, put the stuffing on top, seal the edges, and roll it out in the form of a disc. Fry the parathas on hot tawa/griddle by brushing little oil on both sides  Serve hot with yogurt , raita, chutney  

Ingredients Whole flour - 1cup Water - 1/2 cup [depends] Oil to deep fry [the pan should have at least 2 inches of oil] Method Gradually add water to the whole wheat flour and mix it nicely with hands to form a firm dough Cover the dough with moist cloth or just a lid and let it sit for 30 min Divide the dough into small balls of equal size Sprinkle some flour on the rolling pan and roll the small dough balls into circles Heat oil in a deep frying pan. Check the temperature of oil by dropping a small piece of dough. If the dough floats, then oil is ready for deep frying. Very carefully place the rolled circles [puri] in the hot oil. Gently press the puris with the skimmer, the puris will pop Turn the popped puri to cook the other half Take out the puri from the oil when it appears slight brownish on both sides Drain excess oil on a paper towel Serve it with allo ki sabzi or curd or pickle or anything you want ! Note: Make sure oil is quite hot before you place the puri for frying, othe...

Ingredients Palak [Spinach] - 1 cup [steamed and pureed] Aatta [Whole flour] - 3 cup Potato - 2 large[boiled] Salt - to taste Green chilies - to taste Coriander powder[Dhaniya] - 1 tsp Dry mango powder [Aamchoor] - 1 tsp Ginger - 1 tbsp [finely chopped] Ajwain - 1tsp [roast and grind it] water - as required Method: chop palak if fresh or thaw frozen palk steam and puree' it make dough by mixing palak puree' , whole wheat flour and ajwain Leave the dough covered to set for 30 minutes In the meantime mash boiled potato and add ginger, salt, amchur, coriander powder, chillies and mix properly. Adjust spices and salt according to your taste Make small balls out of the dough and and roll it a little Place potato mixture on the rolled dough ball and seal the sides with your finger Sprinkle little dry flour on the rolling board and roll it gently with rolling pin into a circle Put the rolled circle on a hot griddle kept on medium heat and roast the bread on both sides by applying lit...