Chicken Cheese Tikka Wrap

 

                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 wraps 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 this great comfort snack.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil to knead
• 2 eggs, beaten well with a pinch of salt & pepper powder
• 1 cup chicken tikka, shredded
• 4 tbsp. tomato ketchup / green chutney
• 2 cheese slices, each cut into half
• 1 onion, sliced
• 1 tomato, sliced
• 2 lettuce leaves
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

             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 equal portions.

          Roll out each portion of the dough into a circle, just like chapatis. Heat a little oil in a tawa / griddle and fry one chapatti on both sides till slightly cooked.

          Add half 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 other chapati in the same way.

          To assemble, take a paratha and spread half of the tomato ketchup. Place a lettuce over it, followed by the cheese slice, half of the chicken tikka pieces lengthwise, onion, tomato and coriander leaves on the egg side of the parathas. 

          Gently roll over and secure with paper napkin / foil. Serve as a tea-time snack, a lunch box meal or for a light lunch / dinner.

Luchi (Puffed up Indian Bread - Bong style)

          Luchi is a traditional Bong style deep fried puffed bread made of maida or plain flour. This is a quintessential Sunday breakfast menu in any Bengali household. It is also a favorite of all Bengalis, especially during special occasions and festivals. People, young and old alike, also enjoy it as a popular street food that is found in many corners of the State.

          Luchi with ghugni / cholar dal / aloo dum / kosha mangsho / payesh / halwa or just sugar (the list is endless) is pure divine. You can pick your choice. So check out the step by step pictorial recipe to prepare it. 

           Besides West Bengal, it is also popular in other North Eastern States of India and Bangladesh too.

          Luchi is quite similar to poori. However the only difference is that the latter is made of atta or whole wheat flour. 

          Made these luchis after ages, as I occasionally indulge in such deep fried delicacies. And whenever I do, I usually stick to whole wheat flour pooris. Anyway, time to dig into these puffed up beauties...

• 2 cups plain flour (maida)
• 1/4 tsp. salt or to taste 
• 2-3 tbsp. oil
• lukewarm water to knead
• oil for deep frying

          In a wide bowl, sift the plain flour. Add salt and oil and mix well so that it resembles bread crumbs. Add lukewarm water, little at a time and knead into a smooth dough. 

          Rub some oil all over the dough and cover with a cling film / damp cloth for half an hour. Knead it once again and then divide into equal balls or portions. I could make around 18 luchis.

          Meanwhile heat oil in a deep bottomed kadai / small wok. Grease the chakla & belan (rolling pin & board).

          Take a small portion of the dough or ball, apply few drops of oil over it and roll into a small round shape disc. Roll out few more luchis and keep them ready to be fried.

          Once the oil is hot enough, gently slide the luchi in it and press it gently with a perforated ladle so that it puffs up. Once one side is done, turn over and fry the other side too. 

          Drain on a kitchen towel. Make similar luchis with the rest of the dough and enjoy with ghugni, aloo dum or any side dish. It also goes well with sooji halwa or payesh (kheer).

                                  Add salt and oil to the flour & mix well.  

                    Add lukewarm water, little at a time & knead into a smooth dough. Rub some

                    oil all over the dough and cover with a cling film / damp cloth for half an hour. 

 

                     Take a small portion of the dough or ball, apply few drops of oil over it and

                     roll into a small round shape disc. 

                      Gently slide the luchi in it & press it gently with a perforated ladle so that

                      it puffs up. Once one side is done, turn over and fry the other side too. 

                                  Drain on a kitchen towel.

                       Enjoy with ghugni, aloo dum or any side dish. It also goes well with sooji

                       halwa or payesh (kheer).

Stuffed Labneh Paratha

           Parathas or Flatbread are the most popular and favoured breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed Labneh (Middle Eastern dip) paratha. You can serve these parathas with either chutney or pickles for a sumptuous and a wholesome meal. Besides breakfast, they are also ideal for brunch, lunch, dinner or as a lunch box meal too. So check out the step by step pictorial recipe to prepare this healthy fusion dish.

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. In simple terms, it is basically hung yoghurt and also goes by the name of yoghurt / cream cheese. 

         It is almost similar to Greek yoghurt and is generally served with hummus, grilled meat / fish, falafel or pita bread. It can also be relished as a dip with veggie crudités, chips, nachos or tortillas or as a spread on sandwiches and parathas. 

          You can also have it just with a drizzle of some olive oil, zaatar and sumac or with some podi (gun powde) a la Indian style. 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• 1 tbsp. oil to knead
• oil to shallow fry
• 3/4 cup Labneh or as required

           Mix together flour, salt to taste and 1 tbsp. oil. Add required quantity of water, little at a time, and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 6 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread some labneh evenly over it, leaving the edges. 

          Cover with another poori and seal all edges. Roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tawa / griddle and shallow fry the parathas, one at a time, by drizzling some oil. Cook on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney or pickles for a sumptuous and a wholesome meal. 

                        Take a poori & spread some labneh evenly over it, leaving the edges. 

                        Cover with another poori & seal all edges. 

                        Roll out into a paratha. Make similar parathas in the same manner. 

                   Heat a tawa & shallow fry the parathas by drizzling some oil. Cook on both
                  sides till golden brown in colour. 

                  Serve with chutney or pickles for a sumptuous & a wholesome meal. 

Dates Paratha

          This is a healthy version of a paratha with the goodness of dates and whole wheat flour. Very easy and simple to make, it is completely sugar free. It can be enjoyed for breakfast, brunch, snack or as a lunch box meal too. I have added some sesame seeds for a slight crunch. But it is purely optional. 

          As dates contains many health benefits, it can be made good use of it by dishing out these shallow fried flat breads, Oil, ghee or butter may be used as per individual preference. Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. So check out the step by step pictorial recipe to prepare it. 

• 12-15 dates, soaked for an hour and pitted
• 1 cup whole wheat flour
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. sesame seeds
• 1 tsp. ghee
• water to knead (opt)
• oil to shallow fry

          Blend the dates to a smooth paste by adding some water. Then mix with the remaining ingredients (except oil) and knead into a tight dough. Cover and keep aside for 10-15 minutes.

          Divide the dough into equal portions. Roll out each portion into a disc and if you wish, you can give a proper round shape with the help of a cookie cutter.

          Heat a tawa / griddle and fry the parathas, one at a time, with a drizzle of some oil on both sides till light golden in colour. 

          Drain on a kitchen towel and enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. 

                       Blend dates to a smooth paste by adding some water. Then mix with  
                       remaining ingredients (except oil) & knead into a tight dough. 

                                 Cover & keep aside for 10-15 minutes.

                                  Divide dough into equal portions. 

                    Roll out each portion into a disc or you can give a proper round shape 
                    with the help of any lid.

                   Heat a tawa & fry the parathas, one at a time, with a drizzle of some oil on 
                   both sides till light golden in colour. 

                                  Drain on a kitchen towel.

                   Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with
                   some kheer / rabri.  

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. 

Stuffed Rice Paratha

          Parathas or Flatbread are the most popular and favoured breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed rice paratha, made with some leftover rice. I also added some chopped spinach (instead of coriander leaves), fresh chilies, grated ginger and few other basic seasonings. 

          Serve them with either yoghurt, pickles or butter for a sumptuous and a wholesome meal. They are not only ideal for breakfast, but for brunch, lunch, dinner or as a lunch box meal too. So check the step by step pictorial recipe to prepare it.

Stuffing - 

• 1 cup leftover cooked rice
• 1 tsp. flax seed (opt)
• 1/2 cup spinach, shredded
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. chaat masala
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder

Paratha - 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• pinch of red chili flakes
• oil to shallow fry

          Stuffing - In a bowl, combine all the mentioned ingredients and divide into 3 equal portions. keep aside.

          Paratha - In a mixing bowl, mix together flour, salt to taste and chili flakes. Add required quantity of water, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 6 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the onion stuffing. 

          Cover with another poori and roll out into a paratha. Make impressions along the edges with a fork. Make similar parathas in the same manner. 

          Heat a tawa / griddle and shallow fry the parathas, one at a time, by drizzling some oil. Cook on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.

                                Mix all the ingredients & divide into 3 equal portions. 

                    Divide the dough into 6 equal portions. Roll out each into a small disc, just
                    like a poori, by dusting some flour. 

                              Take a poori & spread required portion of the onion stuffing. 

                   Cover with another poori & roll out into a paratha. Make impressions 
                   along the edges with a fork.

               Heat a tawa & shallow fry the parathas, one at a time, by drizzling some
               oil. Cook on both sides till golden brown in colour. 

                                Serve along with chutney, yoghurt, pickles or just plain butter.