Jowar Poori

          If you are looking for some gluten free healthy breakfast, then these jowar pooris are just for you. Start your day with these yummy pooris and relish with any side dish. It is a diabetic friendly recipe, rich in fibre, protein and iron. They are made of jowar / sorghum flour only as I have not added any wheat flour to it. 

          Some crushed kasuri methi (dry fenugreek leaves), roasted cumin powder, salt and pepper powder have been added to the flour. Besides breakfast, they can also be enjoyed as a snack or can be packed for a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup jowar / sorghum flour (Makes 6-7 pooris)
• 1/4 tsp. salt
• 1/4 tsp. pepper powder
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ghee
• oil to deep fry 

          In a large bowl, mix together all the ingredients (except oil to deep fry). Knead into a tight dough by adding required quantity of lukewarm water. Cover with a damp cloth and keep aside for 15-20 minutes. 

          Divide into small equal portions. Grease a plastic sheet and take a portion of the dough. Spread into a small poori with your finger tips.

          Heat oil in a kadai / pan and gently drop the poori. Deep fry till they puff up. Drain on a kitchen towel. Make similar pooris with the remaining dough. Serve them hot with any side dish, 

                     Mix all the ingredients (except oil to deep fry). Knead a tight dough by 
                     adding some lukewarm water. Cover with a damp cloth & keep aside for
                     15-20 minutes. 

                     Grease a plastic sheet & take a portion of the dough. Spread into a small
                     poori with your finger tips.

                      Heat oil & gently drop the poori. Deep fry till they puff up. 

                     Drain on a kitchen towel. Make similar pooris with remaining dough. 

                               Serve them hot with any side dish, 

Mixed Dal Kachori (Stuffed Mixed Lentil Indian Bread)

          A plate of these yummy stuffed Kachoris along with any side dish makes for a perfect weekend breakfast. The stuffing is that of some leftover dal (lentil) that I reduced till dry. So next time you have any leftover dal and do not know what to do with it, go ahead and make these delicious kachoris to be enjoyed with family and friends. So check out the step by step pictorial recipe to prepare it.

• 1 cup leftover Dal (lentil), simmered till dry
• 1 cup whole wheat flour
• 1-2 tsp. ghee / oil
• pinch of salt
• oil to deep fry 

          In a bowl mix together flour, salt and ghee / oil. Add water little at a time and knead into a tight dough. Cover with a damp cloth and keep aside for 15-20 minutes. 

          Knead again and divide into equal portions. Roll out each ball of dough into a small circle by smearing some oil. 

          Place a small ball of the stuffing in the centre and close all edges. Roll out again into a disc just like a poori. Make similar stuffed kachoris with the remaining dough.

          Heat oil in a pan and fry them to a light golden in colour. Remove with a slotted spoon and drain on a kitchen towel. Serve them with any side dish.

                                The leftover dal (lentil) reduced till dry & thick.

                   Roll out each ball of dough into a small circle by smearing some oil. Place a 
                   small ball of stuffing in the centre....

                                ....and close all edges. 

                                Roll out again into a disc just like a poori. 

                      Heat oil & fry them to a light golden in colour. Remove with a slotted
                      spoon & drain on a kitchen towel. 

                               Serve them hot with any side dish.

Bedmi Poori (Deep Fried Puffed Bread)

          Bedmi poori is a North Indian Street food delicacy. It serves as a perfect weekend breakfast menu or during any festive occasions. It can be made in two ways - either a stuffed version or simply a plain version where the ground split urad dal (black gram) is mixed along with the whole wheat flour-semolina mix. 

          This is the latter version which turned out absolutely delicious. I relished with some spicy and tangy lobia masala. You can very well have with any side dish or aloo sabzi (potato curry). So go ahead and indulge in it by checking out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups whole wheat flour (atta)
• 1/2 cup semolina
• salt to taste
• pinch of baking soda
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• pinch of asafoetida
• 1/4 tsp. turmeric powder
• 1/2 cup split urad dal (black gram lentils) soaked in water for 30 minutes
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to deep fry

          Grind the soaked dal, chilies and ginger with very little water into a paste. Keep aside. In a bowl, mix together all the ingredients starting from atta to turmeric powder.

          Knead into a dough by adding required quantity of water. Cover and keep aside for 30 minutes. Divide it into equal portions. Roll out each portion into a disc, just like poori. 

          Heat oil in a pan and deep fry them, one at a time till it is crisp and  light golden in colour. Drain on a kitchen towel and relish with any side dish, preferably aloo sabzi (potato curry).

                                 Grind soaked dal, ginger & green chilies into a paste.

                                Mix together atta, sooji & all the dry spices.

                                 Now combine the atta mix with the ground dal paste.

                                  Knead into a dough by adding required quantity of water.

                                  Divide dough into equal portions.

                                  Roll out each into a disc just like poori.

                                 Deep fry them till light golden in colour.

                                 Drain on a kitchen towel.

                                Serve with potato curry or any side dish. 

Pakwan

          This is a Sindhi breakfast delicacy which is a deep fried bread, made out of refined flour and generally had with dal (lentils). It can also be relished for lunch or dinner. I sometimes have it with any curry as a side dish. These crispy fried bread can be enjoyed as a tea-time snacks too. In fact try having them with a topping of finely chopped onion, tomato, green chilies and coriander leaves. They are simply delicious. 

• 1 cup maida (refined flour)
• 1/4 cup whole wheat flour
• salt to taste
• pinch of asafoetida
• 1/2 tsp. red chili powder
• 1/2 tsp. ajwain (carrom seeds)
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil to knead
• oil to deep fry
• dal or any side dish with gravy to serve

          In a bowl, combine together all the above mentioned ingredients (except oil to deep fry). Knead into a dough with required quantity of water. Cover and keep aside for an hour.

         Divide into equal portions. roll each portion into a small disc, just like a poori and prick them all over so that it does not puff up.

          Heat oil in a pan and deep fry them, preferably one at a time till golden and crisp. Drain on a kitchen towel and serve with dal, kadhi or any gravy based side dish.

Garlic Naan with Nigella & Flax Seeds

          Here are some delicious garlic naan which are also topped with flax seeds, nigella seeds (kalonji), coriander-mint leaves and green chilies to enhance the flavour. Brushed with butter, they go very well with any side dish. They can very easily be made at home on a tawa / griddle. In this recipe I have combined maida (plain flour) and atta (whole wheat flour). Either of them can be used as per choice. So check out the step by step pictorial reicipe to prepare it.

• 1/2 cup atta (whole wheat flour)
• 1/2 cup maida (plain flour)
• salt to taste
• 2 tbsp. yoghurt
• 1 tbsp. oil + 1 tsp. oil
• salt to taste
• 1 tsp. sugar
• 1 tbsp. active yeast
• 2 tbsp. garlic, finely chopped
• 1 tsp. kalonji (nigella seeds)
• 1 tbsp. flax seeds
• 2 tbsp. coriander-mint leaves, chopped
• 1-2 green chilies, chopped
• butter or oil as required

           In a bowl, add 1/4 cup warm water, sugar and the yeast and leave aside for 10-15 minutes. By then it will swell up.

          Mix together atta, maida, salt to taste and yoghurt till it resembles bread crumbs. Add the yeast mix and 1 tbsp. oil. knead into a soft dough for around 10 minutes.

          Add a tsp. oil and continue to knead till it is well incorporated into the dough. Leave aside to rest for an hour. Knead again for 2-3 minutes and divide into four equal portions. 

          Roll each portion into an oblong shape and sprinkle some chopped garlic, coriander-mint leaves, flax seeds, nigella seeds & green chilies. Press gently with the rolling pin so that the ingredients sticks to the dough.

          Heat a tawa / griddle hot enough and place the rolled out dough, the garlic side on to the tawa. Reduce the flame and cook for a minute.

          Flip it over and cook the other side too for another minute. Brush the surface with some butter and flip over.

          Brush this side too with more butter and cook till well browned on both sides. Serve them hot with some side dish.

        

                                Soak yeast & sugar in warm water for 10 minutes.

                                  It will swell up.

                                 In a bowl take atta, maida, salt & yoghurt.

                                  Mix well.

                                 Add yeast & oil.

                                  Knead into a dough for 10 minutes. Add 1 tsp. oil and....

                                  ........Continue to knead. Cover & keep aside for an hour.

                                 The ingredients kneaded for the topping.

                       Roll out & spread some of the toppings. Press gently with a rolling pin.

                                  Fry on a tawa on both sides.

                                  Serve them hot with some side dish.

Palak Ki Poori (Deep Fried Spinach Bread)

          A simple variation to the usual Poori can be much appealing in colour and taste. Whole wheat flour mixed with pureed spinach-ginger-chilies paste and some powdered spices makes for a very traditional healthy breakfast.

          Accompanied with a side dish or just some pickles is just yummy and fulfilling. It not only satiates your hunger but can also be carried while travelling. Here I made Aloo methi to go with it. So check out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups maida (plain flour)
• 1 cup atta (whole wheat flour)
• pinch of baking soda (opt)
• 1/2 tsp. amchur powder
• 1 tsp. roasted coriander-cumin powder
• salt to taste
• 1 bunch spinach, washed, drained & chopped
• 1" ginger, chopped
• 1-2 green chilies
• 1 tbsp. oil
• oil to deep fry

          Grind the spinach, ginger and green chilies to a smooth paste by adding some water. Keep aside.

          In a bowl, sift the maida and atta. Add salt, baking soda, amchur powder, coriander-cumin powder and the spinach paste. Knead into a tight dough. Add water if required.

          Apply 1 tsp. oil and knead for a further 1 minute. Cover and leave aside to rest for 30 minutes. Divide the dough into equal portions.
      
          Roll out the portions of the dough into small circles. Heat oil and deep fry them on both sides till they puff up. Drain on a kitchen towel and serve hot along with some side dish or pickles.

                                 Knead a dough with atta, powdered spices & spinach puree.
                                   

                                  Rest the dough for 30 minutes. 

                              Divide dough into equal portions & then roll into small circles.
                                  

                                  Deep fry them till slightly browned on both sides.

                                Serve them hot with some side dish or pickles.