Koki Paratha / Flat Bread - Sindhi style

          This is a typical Sindhi style masala paratha made of whole wheat flour. It is quite a popular breakfast that is wholesome, absolutely simple and easy to prepare. Koki is generally enjoyed hot with pickle and yoghurt. Besides, it can be relished anytime of the day for a quick meal. So check the step by step pictorial recipe to prepare it.

          Few basic ingredients and seasonings available in the kitchen are needed to make these flat breads. It has a unique way of cooking (which I skipped for want of time) as it is rolled and cooked twice to get a perfect texture.

          These Koki parathas can be packed for a lunch box meal or as an after-school snack. They are also a great option for picnics and travel as they are quite filling. 

• 1 & 1/2 cups whole wheat flour
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. anardana, whole / crushed
• pinch of salt
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. carom seeds (ajwain)
• 1 tbsp. oil to knead
• 3-4 tbsp. oil / ghee to shallow fry 

          In a large bowl, mix all the above mentioned ingredients (except the last one) and knead into a tight dough by adding required quantity of water. Cover and keep aside for 30 minutes.

          Divide into 5 equal portions. Roll out each portion into a circle and prick with a fork.

          Heat a tawa / griddle and fry the Koki parathas, one at a time, on both sides till light golden in colour, by drizzling some oil over it and around the edges. 

          Transfer them to a serving plate and serve with yoghurt and pickle for a Sindhi style breakfast. 

                   Mix all the ingredients (except the last one) & knead into a tight dough 
                   by adding required quantity of water. Cover & keep for 30 min.

                                  Divide into 5 equal portions. 

                                  Roll out each portion into a circle & prick with a fork.

                      Heat a tawa & fry Koki parathas, one at a time, on both sides till light 
                      golden in colour, by drizzling some oil over it & around the edges. 

                                Serve with yoghurt & pickle for a Sindhi style breakfast. 

Eggless Whole Wheat Apple Muffins

           My Christmas treat this year are these easy and simple Eggless Apple muffins made with  whole wheat flour / atta for a healthier version. Brown sugar can be substituted with jaggery or honey. I flavored it with cinnamon powder. 

          However, you may use only vanilla essence or cardamom powder according to your preference. So enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

• 1 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda 
• pinch of salt
• 1/2 tsp. cinnamon powder
• 1/2 cup powdered brown sugar
• 1/2 cup milk
• 1/4 cup oil
• 1 cup grated apple
• 1-2 tbsp. chopped pistachios

          Sift together whole wheat flour, pinch of salt, baking powder and baking soda. Keep aside.

          Whisk the sugar, milk, oil and cinnamon powder to combine well. Now fold in the flour mix, followed by the grated apple. 

          Place the muffin liners on the muffin tray and spoon the batter in it till 3/4 of the liners. Sprinkle the chopped pistachios over them.

          Bake in a preheated oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is well done. 

           Bring it to room temperature and enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

Whole Wheat Beetroot Garlic Naan

          Naan made of whole wheat flour simply tastes just as delicious as any regular plain flour naan. Add some beetroot puree to it to make them more nutritious, appealing and appetizing at the same time. They can be very easily made at home without any yeast. 

          Brushed with some butter / olive oil, relish them with any side dish. So go ahead and make them and surprise your family and friends with this amazing creation. So check out the step by step pictorial recipe to prepare this absolute visual treat.

• 2 cups whole wheat flour
• 2 tbsp. butter
• 2 pinches of salt
• 1 tbsp. mustard oil
• 1 tsp. baking powder
• 1/4 tsp. baking soda 
• 1 small beetroot
• 1" ginger
• 2 green chilies 
• 1-2 tbsp. yoghurt
• butter / olive oil to brush
• 1 tbsp. garlic, chopped
• 1-2 tbsp. coriander leaves, chopped
• 1-2 green chilies, chopped (opt)
• any side dish to serve

          Blend the beetroot, ginger and green chilies to a smooth paste. Keep aside. In a bowl mix together flour, salt, baking powder, baking soda, butter, yogurt, puree and mustard oil till it resembles bread crumbs.

          Add water as required to knead it into a soft dough. Cover it and keep it in a warm place for 4-5 hours. Add a tsp. of oil and knead again for a minute. Divide into 4-5 equal portions.

          Roll out each ball of dough into an oblong shape by dusting some flour. Sprinkle some garlic, chilies and coriander leaves over it. Roll once again so they stick to the dough. Make similar naans with the remaining dough.

          Heat a tawa / griddle till it is smoking hot. Apply some water to the other side of the rolled out dough and place it on the hot tawa.

          After 1-2 minutes, you will see little bubbles appearing on the surface. Flip the tawa over the direct flame and to cook the other side too. 

          Transfer to a serving plate and brush with butter / olive oil and enjoy them hot with any side dish of your choice. 

                               Blend beetroot, ginger & green chilies to a smooth paste. 

                  Mix flour, salt, baking powder, baking soda, yoghurt, puree & mustard oil.

                 Add water to knead into a soft dough. Cover & keep for 4-5 hours. Add a tsp.
                 of oil & knead for a min. Divide into 4-5 equal portions. Roll out each ball of 
                 dough into an oblong shape by dusting some flour. Sprinkle some garlic, 
                 chilies & coriander leaves over it. Roll once again so they stick to the dough. 

                       Heat a tawa till it is smoking hot. Apply some water to the other
                       side of the rolled out dough & place it on the hot tawa.

                                After 1-2 minutes, little bubbles will appear on the surface.

                                 Flip the tawa over the direct flame & cook the other side too. 

                                Brush with butter / olive oil.

                                Enjoy them hot with any side dish of your choice. 

Stuffed Soybean Paratha

          Parathas, be they plain or stuffed are very nutritious and makes for a delicious treat. So here comes a healthy and a wholesome weekend breakfast menu of stuffed soybean parathas. Relish them with any side dish, pickle, yoghurt or butter. 

          They can also be had for lunch, dinner, snack, brunch or as a lunch box meal too. In fact you can enjoy them anytime of the day. So check out the step by step pictorial recipe to prepare it.

Stuffing-

• 1 cup soya nuggets
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. carom seeds (ajwain)
• 1 tsp. garlic, grated
• 1-2 green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. asafoetida 
• salt to taste
• 1 tsp. sesame seeds
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tbsp. fried onions

Dough

• 1 & 1/2 cups whole wheat flour
• pinch of salt
• 1 tbsp. oil 

          Soak the soya nuggets in lukewarm water for 15-20 minutes. Squeeze out the water and blend till smooth.

          Heat oil in a pan and temper with cumin seeds and carom seeds. Saute for a few seconds. Then add the garlic and green chilies. Fry till the garlic changes colour.

          Add all the dry spices and mix well. Immediately add the ground soya and sesame seeds. Saute for 1-2 minutes on a medium flame.

          When done, add the lime juice and give it a stir. Keep aside to cool down. Add the fried onions and coriander leaves and mix. Now the stuffing is ready.

          In a bowl, mix together the whole wheat flour, salt and oil. Add required quantity of water and knead into a stiff dough. Keep aside for 25-30 minutes.

          Divide the dough into equal portions and roll out each portion into a small circle just like a poori, by dusting some flour.

           Spoon 2 tbsp. of the filling in the centre and bring all edges together to secure firmly. Stuff the remaining dough with the prepared filling.

          Now roll out each filled up dough into a large circle / chapati by dusting some flour. Heat a tawa / griddle and fry the rolled out stuffed parathas one at a time by drizzling some oil over and around the edges.

          Fry them till they are light golden in colour on both sides. Serve them hot with any side dish, pickle, yoghurt or butter.

                                  Soak soya chunks in lukewarm water for 15-20 minutes. 

                                 Squeeze the water & blend till smooth.

                   Heat oil & temper with cumin seeds & carom seeds. Sauté few seconds. 
                  Add garlic & green chilies. Fry till garlic changes colour.

                                 Add all dry spices & mix well. 

                    Add ground soya & sesame seeds. Sauté for 1-2 min. on a medium flame.

                                  Keep aside to cool down.

                         Add fried onions & coriander leaves & mix. The stuffing is ready.

                                 Spoon 2 tbsp. of the filling in the Centre. 

                                 Bring all edges together to secure firmly. 

                                  Flatten it a bit with your fingers.

                     Roll out each filled up dough into a large circle / chapatti by dusting
                     some flour. 

                                  Heat a tawa & fry the parathas by drizzling some oil.

                                Fry them till they are light golden in colour on both sides. 

                                  All the parathas are now fried.

                               Serve them hot with any side dish, pickle, yoghurt or butter.

Kulfa Saag Paratha (Purslane Leaves Flat Bread)

          Kulfa Saag (Purslane leaves) is similar to methi / fenugreek leaves but is slightly sour in taste. They are yummy in taste and can be prepared in many ways. Today I combined it with whole wheat flour to make some delicious and wholesome parathas that can be had as a breakfast / snack. 

          In fact you can enjoy them anytime of the day for a light meal, accompanied with raita, pickle, butter or any side dish. So check out the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour
• 2 cups kulfa saag / Purslane greens, chopped
• 1/4 tsp. salt
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2 tbsp. fried onions
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil) and knead a stiff dough by adding water little at a time. Cover and keep aside for 20-25 minutes.

          Divide into equal portions and roll each one into a round chapatti by dusting some flour. Heat a tawa / griddle and fry them by drizzling some oil. 

          Let it cook till it is golden brown in colour on both sides. Enjoy them with butter, pickle, any side dish or raita.

                    Mix all ingredients (except oil) & knead a stiff dough by adding some water. 

                                  Cover & keep aside for 20-25 minutes.

                  Divide into equal portions & roll each one into a round chapatti by dusting 
                  some flour. Heat a tawa & fry them by drizzling some oil. 

                   Let it cook till it is golden brown in colour on both sides. Enjoy them with
                   butter, pickle, any side dish or raita.