Manchow Soup: Indo - Chinese Food

March 31, 2014

Indian-Chinese food is very popular in India, and is my favorite. I enjoying watching the street side food joint cooking noodles, fried rice,soups etc., in a wok over high flame.  In India we have adapted seasonings and cooking techniques of Chinese cuisine to our taste and style.  Here is a vegetarian version for Manchow Soup. This soup is  transparent and you can see all the vegetables. This soup thickens because of cornflour; no cream is added to it. Since soup is my dinner, I make it even more healthy by not adding fried noodles or boiled noodles to it. Its not that I do not eat noodles, love them but avoid them in my night dinner. Also, I have not add mono sodium glutamate (MSG) or ajinomoto in my soup. If you like MSG add it in your bowl of soup about 1/4 teaspoon).

Ingredients
1 Teaspoon chilli oil
1 Teaspoon Coriander chopped

1 Teaspoon Spring Onion Whites, chopped
1 Teaspoon Garlic, chopped finely
1 Teaspoon Ginger, grated
1/4 Cup Assorted Vegetables, finely chopped
2 Cups Vegetable Stock or 2 cubes of vegetable soup mixed in 2 cups water
1 Teaspoon Soy Sauce
1/4 Teaspoon Chili Sauce
Salt, Sugar, Black Pepper Powder to taste 

1 Teaspoon Cornflour
1/2 teaspoon Vinegar 

For garnishing
Spring Onion Greens, chopped
Chili Oil
Crispy Noodles

I used vegetables- 2 French beans, 1/2 a Carrot, 1Capsicum, 2 leaves of Cabbage and 3 tablespoons sweet corn kernels. I just put all the vegetables except the corn in the chopper and chopped them finely. They get cooked faster and the soup is easy to make. I even chop the white of the spring onions, ginger and garlic in the chopper.  These gadgets make our cooking a lot easier and less tiresome.

To make

Chili oil
Heat 1/4 cup  oil in a pan on high flame till smoking point, add to it 5-6 broken dry red chilies & switch off heat. Allow to cool. Strain use this ‘chili oil’ as and when required.  This oil does not turn rancid for 2 to 3 weeks.

Crispy Noodles
Boil a packet of Chinese noodles along with a tsp of oil & salt until just about 50% cooked. Let it drain completely on the strainer & spread them on dry cloth & let them dry for 15-20 mins. Then sprinkle some corn flour over them and deep fry in hot oil till just about golden-brown & crispy. Drain on absorbent paper & allow to cool. Use it to garnish soups or eat it as a snack. Can be stored in airtight container for a week. ( This I avoided to make the soup healthy). You can avoid this process totally, now in the stores fried noodles are available.

Method
Heat oil in wok on high flame, then add spring onion whites, garlic,ginger ,coriander, sauté few seconds & add the vegetables stir fry 2 minutes. Add vegetable stock, soy sauce, chili sauce, mix well, add salt, sugar and  black pepper powder to your taste let it boil.  Then add the cornflour paste ( mix cornflour in 2 tablespoon water ) and  cook, stirring continuously till it thickens. Finally add vinegar, mix & remove from heat.  Transfer to bowl, sprinkle chili oil on it, garnish with spring onion greens and crispy noodles, serve hot.  As I am writing this post, am enjoying the bowl of  Manchow Soup.  Do try this recipe and post your comments.

Labels:  Healthy, Pure Veg, Soup, Vegan, Continental Cuisine, Chinese, Manchow Soup 

Eggless Almond-Date Cake - Vegan and Healthy

March 30, 2014

Baking gives me so much of joy that if you tell me to bake at anytime and for any occassion I will do it.  This was the cake I baked for our trekking group when we visited Mridul point at Yeor Forest on a Sunday. 

Ingredients
1 Cup  Almonds
22  Dates  (pitted) (I used black dates)
150 ML Oil
1.1/2 Cup Wheat Flour
1.1/2 Cup All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
3/4 Cinnamon Powder
1.1/4 Brown Sugar or Light brown sugar
Golden syrup for glaze.

Method
In a cup of water add the dates and micro for a  2 minutes.
Grind the almonds and dates to a fine paste adding as much of water as is needed to make about 3 cups of the paste (a little thick batter consistency should be fine).Add oil to the paste and  give a run in the mixer.

In a mixing bowl, add the dry ingredients and seive it thrice. Slowly add the wet ingredients to the dry and mix so there are no lumps. Don't over mix it.
Preheat the oven to 180 degrees. Grease and flour the baking pan.  I used a Bundt pan  and also a rectangle pan, since the bundt pan was a small one.
Carefully pour the batter into the prepared pan and place it in the middle rack of the oven.
Bake for about 55 minutes depending upon the oven or until a tooth pick comes out clean. When the cake is slightly cooled unmould it and pour the hot glaze over it.

For the glaze :  Take 2 tablespoon water and 2 teaspoons golden syrup and boil it.
This cake was so spongy and soft that all enjoyed it. I wanted to decorated this cake with almonds but it was so late when I finished baking, so I left it just like that.  The glaze cannot be seen but this glaze make the cake even more soft and spongy.

Labels: Cakes, Eggless, Healthy, Vegan, Almond, Date

Drumsticks Sabzi

Scientific name Moringa oleifera, known popularly as drumstick tree, is an herbaceous plant grown for its nutritious greens, flowers, and mineral-rich pods. It is a well-recognized member in the Moringaceae family of trees and thought to be originated in the sub-Himalayan ranges of Indian subcontinent. The plant possesses horseradish-like root and, hence, known to the western world as horseradish tree. The seed pods are popular as murnga in Tamil, and malunggay in Philippines.

Health Benefits of Drumstick
Juice of Drum stick when mixed in milk and offered to children greatly helps by strengthening their bones as it is said to be a great source of Calcium. Also drumstick is said to be a great blood purifier.
Pregnant women should often eat drumsticks as it helps ease any kind of pre and post delivery complication.
Drumstick soup helps ease any kind of chest congestions, coughs and sore throats.
Inhaling steam of water in which drumsticks have been boiled helps ease asthma and other lung problem.
Finally drumstick juice greatly adds to the glow on one’s face. Make a mixture of drumstick and limejuice and dab it on your face. You will find your face glowing greatly.
The greens as well as pods also contain good amounts of many vital B-complex vitamins such as folates,vitamin-B6 (pyridoxine), thiamin (vitamin B-1), riboflavin, pantothenic acid, and niacin. Much of these vitamin functions as co-enzymes in carbohydrate, protein, and fat metabolism.
This sabzi is very tasty, try it and you will definitively love it. 

Ingredients

6 Drumsticks
2 Tablespoon oil or ghee
1 Medium Onion - sliced
A Sprig Curry Leaves
¼ Teaspoon Turmeric powder
1 Teaspoon Black Pepper powder
2 Tablespoons Coconut - coarsely ground
½ Teaspoon Pav Bhaji Masala
½ Teaspoon Sugar
Salt to taste

Method

Cut the drumsticks into 4 inch pieces and peel the green skin. Keep aside.

In a pan, heat ghee/oil and sauté onion over moderate heat till light pink then add curry leaves, turmeric powder, the drumsticks and mix well, add salt, sugar, black pepper, and ground coconut, stir well. Add little water cover with lid add water on top of the lid and cook. Stir in between, when cooked add the pav bhaji masala and serve hot. This sabzi can be eaten as a side dish with rice/dal, rotis, chapattis, etc.  
Labels: Main course, Drumstick, Healthy, Vegan, Gluten free, Vegetarian, Sabzi, Indian, Side Dish

Low Cal – Pita Pockets with Herbed Eggless Mayonnaise And Veggies

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close. The Syrian call Pita bread as Syrian bread in their country.

Pita bread can also be baked in oven but I baked in on the non stick tava. This bread baked on the tava taste much better than when baked in the oven. While baking the pita bread the aroma that fills your kitchen is awesome. The mayonnaise that is made a vegetarian , easy and tasty. This pita pocket was my lunch today.

Ingredients for Pita Bread ( Makes 4 )
¾ Cup Wheat Flour
½ Cup All Purpose Flour
2 Tablespoons Semolina (Rawa)
½ Teaspoon rapid rising yeast
1 Teaspoon sugar
¼ Teaspoon salt
½ Teaspoon oil
1 Cup Lukewarm water.

Method
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add the warm water, and form it into a dough knead till the dough is no longer sticky and is smooth and elastic. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 4 equal pieces. Place balls on oiled floured surface. Let sit covered for 10 minutes. Roll out in oblong shape with your hand ¼ inch thick and keep it on a plastic sheet. Heat a nonstick pan on medium flame and cook the pita bread on each side for a minute until it puffs up or a cavity is created in the bread. When cooled cut the pita bread in 2 halves. Create a pocket with a bread knife carefully and lightly.
Note:  You can also bake these in the oven. Preheat oven to maximum temperature and make sure the rack is at the very bottom of oven. Be sure to also preheat your baking sheet. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Storing Pita Bread
Pita bread can be stored for up to 3 days in a bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Ingredients for the Herbed Eggless Mayonnaise

1 Cup Hung Curd

1 Medium Boiled and Mashed Potatoes
1/2 Cup Fresh Bread Crumbs -  sides removed
2 Teaspoon Caster Sugar
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Heaped Mustard paste
2 Tablespoon White Vinegar
1/3 to 1/2 Cup Olive Oil 

2 Teaspoon Chopped Parsley or Coriander leaves

Method

In a mixer jar add all the ingredients except the oil and chopped parsley/coriander and blend well . Then add the oil in stream while the blender is still running, till it forms a thick mayonnaise. Transfer to a bowl add the parsley/coriander. Keep aside.

Other ingredients
1/4 cup finely chopped cabbage leaves
2 cucumber sliced finely
3 Tablespoon boiled corn
1 Capsicum finely chopped.
1 teaspoon lemon juice

Assembling the Pita Pockets

In the Pita pocket spread the herbed mayonnaise lightly, then put the corn, cabbage, capsicum, cucumber, sprinkle lemon juice on the veggies and on top a spoon of herbed mayonnaise. Serve immediately. This is a delicious pita pockets. I enjoyed every bit of it. To make it vegan use soy curds.

Look out for a post of Pita Bread with a different yummy and tasty filling.

Lables: Breads, Healthy, Wraps, Chutneys & Dips, Low Cal, Continental Cuisine, Pita Bread, Sandwiches,Herbed Eggless Mayonnaise, Vegetables

Carrot Roulade

March 27 , 2014

The word roulade originates from the French word "rouler" meaning "to roll". Usually roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Here I, have prepared a roulade with carrot halwa stuffed with chopped nuts. Here is a recipe for Carrot Roulade.

Ingredients

2 cups grated carrot
1/3 cup sugar
1 tablespoons ghee
2 tablespoons Malai
1/4 cup Milk
1 teaspoon cardamon powder
2 tablespoons milk powder
2 tablespoons almond powder
1/3 cup chopped nuts (almonds and cashews)
2 sheets of butter paper to roll

Method
In a heavy bottom pan place the grated carrots, ghee, malai and on medium flame fry well for 5 minutes. Then add the milk and cook on slow fire till it evaporates, add sugar and stir till it melts. Then add the milk powder, almond powder and cook till dry and starts leaving the sides of the pan.

Place the carrot mixture on the sheet of butter paper and spread it with a spatula. Spread the chopped nuts and roll by lifting the butter as you are rolling it lightly. When the roll is complete place it a another sheet of paper and tighten both the ends. Keep it in the fridge till it cools and hardens till firm. Cut into slices and serve.

Labels: Sweets & Desserts, Healthy, Carrot 

Veg Kheema Masala

March 26, 2014

A few months back I had been with my friends to a restaurant for dinner and they had ordered this dish. It was so tasty that I just wanted to try it in my kitchen and let me tell you that turned out so good. It became a regular dish on our dining table. Decided to put it on my blog, so here friends is this awesome and yummy recipe that was our Sunday's menu. This recipe is a keeper. Try it out and enjoy.

Ingredients
8 french beans
8 mushrooms
8 cauliflower florets
1 medium size carrot
½ cup green peas boiled
2 Large onions brista
1 green chilli finely chopped
½ inch ginger chopped finely
3 garlic flakes chopped finely
1 badi ealichi
1 inch cinnamon stick
1 bay leaf
1 tablespoon cashewnut powder
1 tsp Vindaloo Masala
1/4 tsp garam masala powder
5 Kashmiri red chilies
1/2 cup curds
1 tablespoon oil + 1 tablespoon butte
salt to taste

Method

Soak the kashmiri red chilies in warm water for 10 minutes. Drain then grind to a fine paste( This will give a nice orange red color to the gravy). Grind the onion brista ( fried oinons) along with the curds to a fine paste add the cashew nut powder and give a run again.

Mince all the veggies except the boiled peas in a food processor. In a pan heat 1 tablespoon oil and fry these veggies lightly. Keep aside.

Heat oil and butter in a pan, add whole spices – bay leaf, badi elachi & cinnamon. Add ginger, garlic and green chilli, fry lightly , add the onion mixture, red chilli paste, vindaloo masala. Fry the whole mixture till oil separates. Add all the veggies and boiled green peas. Add water and salt.
Cover and cook till for 2 - 3 minutes. Add little water to make a thick gravy. Now add the garam masala and salt. Garnish with coriander leaves and a teaspoon of butter.

I also made a salad called Kuchumber. Kuchumber is an onion tomato salad. This salad goes very well with pulaos and gravies. The meaning of kuchumber is crush and that is how this salad is made by crushing all the ingredients together with your hands till the onions are seperated. 

Kuchumber 

Ingredients
1 Large onion chopped  in roundales  finely
1 Large tomato chopped roundales finely
1 Green chilli chopped finely
A teaspoon of lime juice or vinegar
Salt to taste

Mint or coriander leaves chopped for garnishing.

Just mix all the above ingredients with you hand well till the onions are seperated .  Serve Veg Kheema Masala hot with  Kuchumber, some rotis, phulkas, naan or bread .


Labels: Vegetables, Salads, Main course

French Beans Foogath

March 25, 2014

Foogath is the term used for any vegetable dish made with coconut. The ingredients used are few, simple & mainly steamed in its own juices . This is cooked in its own steam hence water is used on top of the lid to aid cooking. Foogath is light & mildly spicy. It is enjoyed with chapattis, phulkas, handbreads. It is good for children since it is not spicy . It is simply delicious which has subtle flavors. Foogath is generally made mildly spicy since it is an accompaniment with a non-veg spicy dish. We East Indians usually prepare all our vegetable mildly spicy and foogath is commonly prepared every day in the house. It is one of our my favorite vegetable. The french beans are cooked just until tender & juicy, it tastes fresh and delicate too. The coconut in this dish just enhances the flavor of the french beans. Do try this dish and enjoy this wonderful vegetable which is very easy and simple to make.

Ingredients
250 grams fresh tender French Beans
1 large Onion finely chopped in quarters
A sprig Curry Leaves
2 fresh Green Chilies finely chopped
½ cup fresh Coconut grated
3 tablespoons Oil
A pinch of Sugar
Salt to taste

Method
Wash the French Beans and drain. De-string the beans and cut them. Heat oil in a kadai/pan add the onions and green chilies. Saute till soft & translucent. Then add curry leaves, a pinch of sugar & beans. Saute again for a minute. Cover the kadai/pan with a lid which can hold water. Pour water on the lid and let it cook on slow flame. Every 2 -3 minutes, remove the lid carefully stir the beans and again cover with the lid. Cook to retain crunch & color (do not over cook) when cooked add the coconut & salt to taste. Stir well & let it cook for another minute. Serve hot. My mother never added curry leaves but I like the taste of curry leaves in this dish, I chop the curry leaves fine so that they blend with french beans.

Labels: Vegetables, Healthy, Main course,Vegan, French Beans, East Indian

Matki Usal (Moth Beans)

They are extremely healthy and a great source of vitamins and protein. A bowl of sprouted matki beans give you your daily recommended intake of protein. Each tiny grain is packed with so much goodness and its delicious too.
Ingredients
1 Cup Matki /Moth Beans
2 Medium Onions - chopped
1 Large Tomato chopped
1 No Green chilly chopped
1 Teaspoon Garlic chopped
1 Teaspoon Ginger chopped
1 Sprig Curry leaves
1 Tablespoon Malvani Masala
¼ Teaspoon Goda Masala
½ Teaspoon Jaggery
½ Teaspoon Turmeric Powder
A pinch Asafoetida
2 Tablespoons Oil
½ Teaspoon Mustard seeds
Salt to taste
    
For garnishing
Chopped coriander and grated fresh coconut . 

Method

Wash Matki and keep it in a large bowl. Add 3 cups of water. Soak the seeds overnight. Next morning drain out water, rinse it with fresh water and drain it. Now transfer it to a sprout maker or else tie it tightly in a cotton cloth for a day the next day you will see it sprout. Wash it and cook in cooker with water to the level of the sprouts with turmeric and a 1/4 teaspoon salt. Take a whistle on high flame and when cool immediately open the lid. 

In a kadai heat oil, add mustard seeds when it splutters, add turmeric powder, curry leaves and asafoetida. Saute it for a minute.Then add chopped onion and saute it light pink. Add finely chopped tomatoes and cook till it is soft. Now add sprouted matki, malvani masala and goda masala. Add the water in which the matki is cooked. Cover and cook it for 10 minutes on slow flame. After 10 minutes add jaggery and salt. Mix well. Again cover it and cook till jaggery melts. If you want extra gravy add water to adjust the consistency. Garnish it with chopped coriander and fresh coconut. Serve with rice or rotis. This usal can be used to make misal pav.

Labels: Vegetables, Vegan, Main course, Lentils, Matki, Moth Beans, Vegetarian, Vegan, Gluten Free, Maharastrian Cuisine 

Vegetable Uttapam

March 22, 2014

A traditional delicacy from down South which literally means 'poured appam' in Tamil. Uttapam is a dosa-like preparation made with the batter of rice, split urad dal and fenugreek seeds.

Ingredients
2 cups  parboiled rice
1 cup raw rice
1/2 cup split Bengal Gram (Urad dal)
1/2 tsp fenugreek seeds
1 tsp salt 

1 cup chopped vegetables (Onion, Carrot, Capsicum & Coriander leaves )

2 green chillies chopped fine.

2 Tomatoes cut in roundales for decoration
An iron griddle or tawa
Oil to smear the pan for cooking the uttapam

Method
Soak rice, daal and methi in water for 5-6 hours.  Grind this to a fine paste,  and leave to ferment 5-6 hours. After the batter is fermented add salt and enough water to make a dropping consistency.

In a bowl add all the vegetables, green chillies salt to taste and mix well.

Heat tawa, and brush oil over it. When hot, pour about 1 cup of batter on to it . It will spread a little  sprinkle the vegetable  mixture and arrange the tomato roundales on top cover and cook for 3-4 minutes. Open and check when the edges start browning a bit, pour a trail of oil/butter around it.   This uttapam cannot be flipped over.   Place the uttapam in a plate and serve hot with chutney or sauce.

Labels: Breakfast, South Indian, Dosa, Healthy, Vegan

Cantaloupe Strawberry Cooler

March 20, 2014

Its really refreshing to have alcohol-free drink on a hot summer day and this is just an apt drink to cool down the heat. I opted not to strain this juice because it blends up very smooth, but it's up to you if you want to strain the final result. Serve as-is for a concentrated, fruity drink or lighten it up by cutting it with a bit of sparkling water.

Ingredients
1/4  Cantaloupe
4      Strawberry's
Dash of chat masala

Method
Wash and skin the cantaloupe. Scoop out the seeds. Chop the cantaloupe and strawberry's into cubes and put it into a blender . I did not strain this juice but used along with the pulp. If you want less pulp, use a hand juicer with a strainer. Blend the cantaloupe and strawberry's into a blender again along with ice cubes and a dash of chat masala. The chat masala in this juice gives you a tangy and sweet taste. If you want it more cooler add ice or just keep it in the freezer for 15 minutes then have it. This juice is delicious and refreshing. Do give it a try.

Labels:Juices, Healthy, Pure Veg, Vegan,

Holi-The festival of love and joy

March 18. 2014

Holi-The festival of love and joy. Holi is a festival of colors which generally falls on a full moon in the month of Falgun. It is also a festival of love, unity and celebrates the triumph of good over evil. This festival is celebrated with lot of pomp all over India. Holi is celebrated with vibrant colors - these colors are actually colors of joy, love and those that fill our life with happiness to the core of our heart. The significance of holi festival has crossed many pages in history and every festival has its own traditions, but what really matters is the spirit of festivity.

Colors speak louder than words at times. Holi goes beyond the custom of smearing colors on each other. It crosses the realm of traditional customs to reach new dimensions of the renewal and spirit. It's a time to create new bonds, reach out to others and forget the past worries. In every house varieties of dishes and sweets are prepared for this festival. This is what I prepared to celebrate this festival.

Baked Cabbage Paneer Koftas in Makhani Gravy
Tomato Rice
Beetroot Pachadi
Cake Sandwich Dhokla
Puran Poli

The images are taken from Web.


Labels: Festival sweets, Sweets & Desserts, Vegetables,

Puran Poli

March 18, 2014

Puran Poli is a Maharashtrian speciallity prepared for Holi Festival. This is also called Holige or Obbattu in Kannada. This is difficult to make and requires a lot of patience but once you make it 2 -3 times and master it, this is a pleasure to make. While you are preparing the stuffing called puran the aroma of it fills the house and I sure the neighbours also know that Puran Poli is being prepared in someones house. The aroma and flavour is so strong and delciious, one just waits till the Puran Poli is ready. H loves this so much that all the effort put into making this gives you joy seeing him eat and relish the Puran Poli.

Ingredients
For the dough
1/2 cup Maida (All purpose flour)
1/2 cup Wheat flour
1 Tablespoon oil
1/2 Teaspoon salt
Water to knead dough

For the stuffing
1 Cup Chana dal (Bengal Gram)
1 Teaspoon Cardamom powder
A pinch of nutmeg powder
A pinch of salt
1 Teaspoon Ginger powder
1/2  Cup Jaggery - grated
1/2  Cup Sugar

For the rolling
1 cup Rice flour

Ghee for smearing

Method

For the stuffing

Wash the chana dal thoroughly, soak it for 15 minutes and cook in pressure cooker with sufficient water soft and paste-like. Strain and drain all the water and grind it in a mixer till it forms a smooth paste. In a kadai place the paste jaggery, sugar, salt, cardamon, nutmeg and ginger powder and place it on a medium flame stirring continuously till it forms a ball (see pics ). Remove it on a plate and let is cool. The Puran it ready. Make equal 10 equal balls and keep aside.

For the dough
Place the both the flours in a large mixing bowl and make a well in the center. Add a little water and knead this into a smooth, medium-firm dough, adding more water as required and knead it . 

In a another bowl add oil salt and 3 tablespoon water and mix it well till the salt melts then add the dough and knead well till it is smooth and form a string like dough (see pics).
Divide the dough into 10 equal portions and keep aside. The size of dough should smaller than the filling (see pics above).

Rolling the PoliClean and flour a rolling surface. Take one ball of dough and flatten it with your fingers. Roll it out into a small circle. Now place a ball of stuffing into the center of this circle. Fold the edges of the circle over the paste and pinch together to seal. Remove the excess dough. Flatten this ball gently with your fingers and thus make rest of the balls with the stuffing and keep covered.
To roll this ball take a newspaper and cut it into a big circle, and place it on the rolling board, take rice flour for rolling and roll it like you make chapattis, roll lightly using very light pressure or else all the stuffing will spill out. Keep on rotating the newspaper as you are rolling do lift the poli with your hand. When rolled lightly dust with soft cloth and remove the excess flour from the top.

Heat a tava till hot, on a medium flame. Place the rolled out poli with help of the newspaper on the tava again with the cloth remove the excess flour and let it cook till brown dots appear on the bottom. Flip with a spatula now, cook till small brown dots begin to appear on the lower surface. The Puran Poli will begin to give of a lovely cooked aroma now. Remove from the fire, place it on a butter paper and smear it on either side with ghee. Serve with a dollop of ghee.

Labels: Breads, Festival Sweets, Healthy, Indian, Sweets & Desserts, Vegan, Puran Poli, Maharastrian Cuisine, Maharashtra, Chana Dal, Stuffed Flatbreads