Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Matar Kachori

Matar Kachori

Serves: 12-15 kachoris

Ingredients:

For the stuffing:

  • 1½ cup frozen green peas
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon ginger-chilli paste
  • ¼ teaspoon asafoetida
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon amchoor powder or dried mango powder
  • Salt to taste

For the Outer Layer:

  • 1½ cup all purpose flour
  • 1½ cup whole wheat flour
  • 1 tablespoon oil
  • Salt to taste
  • 1½ teaspoon ajwain or carrom seeds

  • Water to knead the dough

  • Oil to fry the kachoris

Method:

To make the outer layer:

  1. Mix all purpose flour and whole wheat flour in a bowl. Add oil and salt. Mix everything with your hands. Knead the stiff dough by adding little water at a time. Cover and keep it aside for 20-30 minutes.

To make the stuffing:

  1. Heat oil in a pan. Add cumin and fennel seeds. Add green peas. Stir for a minute.
  2. Add asafoetida, ginger-chilli paste, turmeric powder, red chilli powder, and salt. Mix everything and let the peas cook.
  3. Once the peas are cooked, mash them using a masher. Turn off the flame and let the stuffing cool down completely.

To make kachoris:

  1. Knead the dough once again. Divide the dough into equal size balls. Divide the stuffing into equal portions.
  2. Get one ball and flatten between your palms. Roll out in a small disk, using a rolling pin. Put one stuffing ball in the middle.
  3. Bring the edges together and seal them. Remove any excess dough.
  4. Gently roll out the filled kachori into a small circle making sure the stuffing is not coming out. Repeat the same procedure for rest of the kachoris.
  5. Heat oil in a pan. Add 2-3 kachoris at a time and deep fry them till they are golden brown.
  6. Drain the fried kachoris on a paper towel.
  7. Serve immediately with green chutney or tomato ketchup.
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Cauliflower Paratha or Gobi Paratha

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Cauliflower Paratha or Gobi Paratha

Serves: makes 8 parathas

Ingredients:

For the stuffing:

  • 1½ cup grated cauliflower
  • 1 teaspoon oil
  • ½ teaspoon cumin seeds
  • 1 tablespoon ginger grated
  • 1 tablespoon garam masala
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon fresh grated coconut

  • 2 teaspoon lemon juice

    For the cover:

  • 2 cups whole wheat flour

  • Salt to taste
  • Water to kneas the dough

  • 1 teaspoon oil

  • Oil or butter to brush

Method:

  1. Add whole wheat flour and salt in a bowl. Make medium to stiff consistency dough by adding little water at a time. Add 1 teaspoon oil all over the dough. Keep it aside and covered for 30 minutes.
  2. Heat oil in a pan. Add cumin seeds and let them crackle. Add grated cauliflower. Stir quickly and add ginger, garam masala, and turmeric powder. Mix well. Cook for a minute.
  3. Add grated coconut, salt and lemon juice. Give a final stir. Turn off the flame. Do not overcook the cauliflower mixture. Cool down the mixture completely.
  4. Heat tava/griddle. Take 2 small balls from the dough. Roll them into a small disk. Add 1½-2 tablespoon of cauliflower mixture on one dough circle. Place another dough circle on top of the mixture. Press the edges with your fingertips and seal them properly. Sprinkle some flour on the stuffed paratha and start rolling again.
  5. Roll into a bigger circle or the desired size circle. Be gentle while rolling as the stuffing may come out. Place the rolled paratha and brush the sides and the center with some oil or butter. Cook from both the sides by flipping the other side.
  6. Serve hot with ketchup or yogurt.