Naan Pakora

 

               Have any leftover naan and wondering what to do with it? Then dish out these crispy and crunchy pakoras / fritters. It is a very quick recipe and is apt for any in house or kitty party. I promise you they will be finished in no time. Easily available ingredients are needed for this recipe and you can surprise your loved ones and guests with this amazing treat. 

              You just need to cut the naan into small pieces and mix with all the ingredients mentioned and deep fry them to perfection. Voila, you have crispy fritters to be relished with mayo, green chutney, hummus or tomato ketchup. They can also be served as a tea time snack. So check out the step by step pictorial recipe to prepare this wonderful appetizer. 

• 2 naan, cut into small pieces
• 1/2 cup gran flour (besan)
• 1 egg
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes
• 1/2 tsp. carom seeds
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1 tsp. kasuri methi, crushed
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2-3 tbsp. coriander leaves, chopped
• oil to deep fry

              In a mixing bowl, take the naan pieces. To it add the gram flour and all the dry spices. Give it a mix.

              Now add rest of the ingredients (except oil) and combine everything well. Keep aside for 10 minutes.

               Heat oil in a pan and drop spoonful of the batter. Fry on a medium flame till it is well browned. 

               Drain on a tissue paper and serve with mayo, green chutney, hummus or tomato ketchup.

                       In a mixing bowl, take the naan pieces.

              To it add the gram flour and all the dry spices. Give it a mix.

                    Add rest of the ingredients (except oil).

                    Combine everything well. Keep aside for 10 minutes.

                   Heat oil in a pan and drop spoonful of the batter. 

                   Fry on a medium flame till it is well browned. 

                   Drain on a tissue paper.

     Serve with mayo, green chutney, hummus or tomato ketchup.

Chili Garlic Naan with Nigella seeds & Coriander Leaves

          If you want something different from the usual chapattis for lunch / dinner, then go in for these simple and delicious whole wheat chili garlic naan. It also has some nigella seeds and coriander leaves for some added flavor. 

          They are yeast free and goes well with any side dish of your choice. Feel free to brush some extra ghee to the end product or you can just skip it as I did. So go ahead and give it a try.

To Knead

• 2 cups whole wheat flour 
• salt to taste
• 1 tsp. baking powder
• 2 tbsp. melted ghee
• 2 tbsp. yoghurt
• water as required to knead

Toppings - 

• 1 tbsp. garlic, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. nigella seeds (kalonji)
• 1 tsp. red chili flakes
• flour to dust
• oil to shallow fry

            In a bowl, mix together all the ingredients mentioned under KNEAD and prepare a dough with required quantity of water. Cover with a wet cloth and keep aside for an hour.

          Knead again by adding some oil. Divide into 4-5 equal portions and roll out each portion into an oblong shape by dusting some flour.

         Sprinkle some of the garlic, nigella seeds, chili flakes and coriander leaves. Roll once again so that the toppings stick to the dough.

          Heat the tawa/ griddle and place the naan on it and fry on both sides by brushing some oil 
When done, transfer to a serving plate and serve them hot with any side dish.

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. 

Spinach Garlic Naan / Flat Bread

          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.

Spinach & Beetroot Pin Wheel Parathas

          Bored with the same old paratha for breakfast? Want to make something new and interesting? Then try these attractive & colourful parathas with the goodness of spinach and beetroot. Healthy and nutritious, they will be liked by young and old alike. 

          Serve them hot with any side dish. Relish them for lunch / dinner too with your favourite curry. So go ahead and make this tempting and appetizing parathas for a weekend breakfast by checking out the step by step pictorial recipe to prepare them.

• 3 cups whole wheat flour
• 1 tbsp. oil to knead
• pinch of baking soda (opt)
• 1/2 tsp. sugar 
• 1 small beetroot, boiled & pureed
• 1 cup tightly packed spinach, blanched & pureed
• salt to taste
• oil to shallow fry
• side dish to serve

          Mix 1 tbsp. oil, sugar and baking soda to the flour. Now divide into three equal portions. To one portion, add the spinach puree and knead into a dough. Add water if required. Keep aside.

          To the second portion, add the beetroot puree and knead into a dough with required quantity of water. Keep aside.

          Knead the remaining flour with enough water and keep aside for 10-15 minutes. Roll all the three dough separately into a big circle, just like chapatti by dusting some flour.

          Stack them one over the other and roll them tightly from one end to the other. Cut into 1/2" thick rounds. Roll out each round into a round paratha.

          Heat a tawa and fry them on both sides till light golden in colour by drizzling some oil over it and around the edges. Serve them hot with any side dish.

                                Stack them one over the other.

                                Roll them tightly from one end to the other. 

                                Cut into 1/2" thick rounds. 

                                Roll out each round into a paratha.

                     Heat a tawa & fry them on both sides till light golden in colour by drizzling 
                     some oil over it & around the edges. 

                               Serve them hot with any side dish.