How about making these yummy spinach garlic naan for a change? They are not only appealing but equally appetizing too. So go ahead and make these delicious naan and surprise your family and friends.
They can be easily made on a tawa and minus any yeast. Brushed with some butter, relish them with paneer butter masala, dal makhni or any side dish. So check out the step by step pictorial recipe to prepare these visual treats.
- 3/4 cup plain flour
- 1/4 cup whole wheat flour
- pinch of salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tbsp. spinach puree
- 2 tbsp. yoghurt
- 2 tbsp. oil / melted butter
- 1-2 tbsp. mint chutney
- milk as required
- 2 tbsp. chopped garlic
- 1/2 tsp. nigella seeds (kalonji)
- 2 tbsp. chopped coriander leaves
- butter as required
In a bowl, mix together plain flour, whole wheat flour, baking powder, baking soda and salt, followed by the spinach puree, yoghurt, oil and mint chutney.
Mix all the ingredients well and form a very soft dough by adding required quantity of milk. Cover with a cling film and keep aside for 4-5 hours.
Knead again for 2-3 minutes. Divide into 4 equal portions and roll out each portion into an oblong shape by dusting some flour.
Sprinkle some of the garlic, nigella seeds and coriander leaves. Roll once again so that the topping stick to the dough.
Heat the tawa/ griddle (It should be very hot). Apply some water on the other side of the rolled out dough (not the side with the toppings).
Place on the hot tawa and you will notice little bubbles arising on it. After 1-2 minutes, flip the tawa and place on the direct flame to cook the other side.
When done, brush with some melted butter and serve them hot with butter chicken, butter paneer masala or any side dish.
Mix all ingredients & form a dough by adding some milk. Cover with cling film
and keep aside for 4-5 hours.
After it has rested...
Roll each portion into an oblong shape by dusting some flour. Sprinkle
some garlic, nigella seeds & coriander leaves. Roll out once again so that
the toppings stick to the dough.
Heat tawa. Apply some water on the other side of the rolled out dough
(not the side with the toppings). Place on hot tawa & you will notice
little bubbles arising on it.
After 1-2 minutes, flip tawa & place on direct flame to cook other side.
When done, brush with some melted butter.
Serve hot with butter paneer masala, dal makhni, butter chicken or
any side dish.
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.
This is an amazing quick fix snack, that is not only delicious but wholesome and filling. It can be served as a meal on the go, as a tea-time snack, a simple lunch box meal or a light lunch / dinner. Options are a plenty.
These rolls are a popular street food / snack that is much liked by one and all. Even some store bought Tikkas can be used to prepare this delicacy if time is a restraint. So check out the step by step pictorial recipe to prepare it.
Roll -
- 1 cup atta (whole wheat flour)
- salt to taste
- 1 tbsp. oil to knead
- 2 eggs, beaten well with a pinch of salt
- 1 onion, cut into roundels
- 1/2 cup mint chutney
- oil to shallow fry
Tikka -
- 1 cup chicken cubes
- salt to taste
- 1 tbsp. vinegar
- 1/2 cup yoghurt
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder or to taste
- 1/2 tsp. garam masala powder
- 1 tsp. coriander powder
- skewers, soaked in water for an hour
In a bowl, mix together all the ingredients mentioned under TIKKA. Dip the chicken cubes in it and marinate for a couple of hours (preferably overnight).
Knead a dough with atta, salt to taste, 1 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide it into 2-3 equal portions.
Thread the marinated chicken cubes in the skewers. Heat 1 tbsp. of oil in a grilled pan and fry the chicken tikkas on all sides till well browned. Drain and keep aside.
Roll out each portion of the dough into a circle, just like chapattis. Heat a little oil in a tawa / griddle and fry the chapattis one at a time on both sides till slightly cooked.
Add a ladle of the beaten egg on one side of the chapatti and swirl it around so that it is evenly spread on the chapatti.
Fry for a minute and flip it over when set. Fry till both the sides are done. Fry the remaining ones in the same way.
To assemble, take a paratha and spread some of the mint chutney. Place few chicken tikka pieces lengthwise and spread some onion rings on the egg side of the parathas.
Gently roll over and secure with a piece of an aluminum foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.
Fry the Tikkas on all sides till done.
Fry rolled out chapatti on both sides till it is slightly cooked.
Pour a ladle of the beaten egg on one side & cook till it is set.
Flip it over & cook the other side too till done.
Transfer to a plate.
Spread some mint chutney & place tikkas & onion rings.
Roll over & secure with aluminum foil. Serve as a tea time snack, a lunch
box meal or for a light lunch / dinner.
Chicken Egg Roll is a very popular street snack of Kolkata and is equally enjoyed by young and old alike. It is a very common sight on every street corner to see people relishing it with much enthusiasm. Just one is enough to satiate your appetite.
Mutton Roll and Fish Roll are equally popular with the masses. This is a perfect lunch box meal too. Here I tried to recreate this delicacy in my kitchen for breakfast with my own twist.
Stuffing
- 250-300 gms. chicken fillet
- 1-2 onion, sliced
- 2-3 garlic cloves, chopped
- 1" ginger, chopped
- 1-2 green chilies (opt)
- 2 tbsp. oil
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
Roll -
- 1 cup atta (whole wheat flour)
- 2 tbsp. oil to knead
- salt to taste
- 3 egg, beaten with a pinch of salt
- oil to shallow fry
- 2 onion, sliced
- 2 green chilies, finely sliced
- 2-3 tbsp. coriander leaves, chopped
- tomato sauce
- mustard sauce
- pepper powder to taste
Cut the chicken into thin slices. Wash and keep aside. For the filling - Heat oil in a pan and sauté the onion, ginger, garlic and green chilies till light brown.
Add the chicken and all the dry spices and continue to fry till cooked. Keep aside to cool.
Knead a dough with atta, salt, 2 tbsp. oil and required quantity of water. Keep aside for 30 minutes. Divide the dough into equal portions.
Roll out each portion into a circle just like chapattis. Heat a tawa / griddle and shallow fry them one at a time with a tsp. of oil on both sides till slightly cooked.
Add a ladle of the beaten egg mix on one side of the chapatti and swirl it around so that it spreads evenly on the chapatti. Fry for a few seconds and flip it over when set. Fry till both the sides are done.
Fry all the parathas in the same way. Now to assemble, take a paratha and place 2 tbsp. of the chicken filling on the egg side of it.
Layer a little of the sliced onion, chilies, tomato sauce, mustard sauce, pepper powder and coriander leaves. Roll over and secure with a piece of foil. Serve as a tea-time snack.
