Tikhat Mitachi Puri / Khari Puri

Tikhat Mitachi Puri / Khari Puri, is a tasty puri, slightly spicy, it stay's good for  3-4 days, so it's good to carry while travelling.  Can have this with pickle or yogurt. It's excellent.

This is part of Akshaya Tritiya Veg Lunch Thali.

Ingredients  
2 Cups Whole Wheat Flour
2 Tablespoons Heaped Besan/Chickpea Flour
2 Tablespoon Heaped Rawa/Semolina
1 Teaspoon Sea Salt
1 Teaspoon Sesame Seeds
1 Teaspoon Ajwain/ Carom Seeds
1½ Teaspoon Red chilly powder
½ Teaspoon Turmeric Powder
2 Tablespoon Hot Oil
Water as required for making the dough
Method

Mix all the dry spices , besan, rawa 

well into the flour, add hot oil and mix well

Add water little at a time to make a firm slightly stiff dough.

Keep this dough covered with a damp cloth aside for 30 minutes.

After 30 minutes the dough will like this a little soft.

Divide the dough into small lemon size ball. 

 Oil the rolling board and take each ball and roll  them into small puris ( do not use dry flour or else the puris will absorb more oil).

Heat oil on medium high flame when the oil is hot, fry the puris depending on the size of the pan add one or two and fry, till they are golden on both sides. 

Remove them on to a kitchen towel, so that the excess oil can be absorbed.

They are ready, so puff and yum...

See the goollo mollo puris.

Enjoy!!

Labels : Flatbread, Puris, Maharastrian Cuisine, Maharashtra, Main course, Travelling Menu, Red Chilly Powder, Besan, Rawa, Whole Wheat Flour

Gravywali Gatte Ki Sabji

There are many variations of making Rajasthani "Gatte ki sabzi". Rajasthani Gatte Ki Sabzi is a delicious main course dish prepared from besan flour, roundels called "Gatte: which are cooked in a  yogurt based gravy. It's so delicious vegetarian dish that you will love  and it's gluten free too. 

Have no veggies in the house, then no worries, make this comforting  and finger licking "Gravywali Gatte Ki Sabji"

Ingredients

For Gatte
1 Cup Heaped Besan/Chickpea Flour
½ Teaspoon Red Chilly Powder
½ Teaspoon Salt
½ Teaspoon Saunf / Fennel Seeds

½ Teaspoon Cumin  Seeds

2 Tablespoons Yogurt - whisked

¼ Teaspoon Turmeric powder

2 Teaspoons Oil 

For the Gravy

¼ Cup Oil
2 Teaspoons Cumin Seeds

1 Bay leaf
Salt to taste 
1½ Teaspoons Red Chilly Powder or as per spice level

2 Tablespoons Coriander powder
1 Teaspoon Level Garam masala powder
1  Medium Onion  - grind to fine paste
 3 Cloves Garlic - grind to fine paste 
2 Green chillies - finely  chopped
3 Tablespoons Malai - optional
200 Grams Yogurt - whisked 
Mint and  Coriander leaves - for garnishing.

Method 

For the Gatte 

Mix all ingredients make tight dough roll them into long sausages.  

Then steam them in a plate for 10 minutes. 

Let them cool completely, then cut into small pieces.

For the Gravy 

Heat oil in kadai, add cumin  seeds when they sizzle, add the  bay leaf and the onion garlic paste, saute till  it starts to leave oil from the sides. Now  take the kadai off flame and add the whisked yogurt,  mix it well, place the kadai back on flame add the green chilles , red chilly and coriander powder and fry till oil surfaces.  

Add about a cup of hot water and  mix well bring this to a rolling boil, add salt to taste and the gatte, cover and let it cook for 5 - 6 minutes, stirring in between.  Now add the garam masala powder and malai, mix it well, switch off the flame. 

 Garnish it with mint and coriander leaves. 

Enjoy this with rice or rotis. 

Lables :  Vegetable, Gluten free, Besan, Rajasthan, Vegetarian Curry, Main course

SPICED BESANI PARATHA #BREADBAKERS

Our Host Pavani of Cook's Hideout decided to start the new year with a "Healthy" Bread -- with or without yeast   for our group Bread Bakers. 

This is healthy paratha that I,  made has a combination of Whole Wheat Flour and Besan - which is called Chick Pea Flour or Gram Flour in English.

These parathas are a great choice for breakfast or lunch. Gram flour is gluten free and hence whole wheat flour is added to make the dough for paratha. If you have gluten allergy then instead of wheat flour you can add mashed boiled potato to form the dough.

Makes  8 - depending on the size and thickness.
Ingredients
2 Cups Besan / Chick Pea Flour
1  Cup Wheat Flour
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Red Chilly Powder
2 Tablespoons Heaped Ghee - melted
1 Teaspoon Coriander Seeds - coarsely crushed
2 Teaspoons Anardhana / Pomegrante powder
2 Green Chillies - finely chopped
2 Tablespoons Coriander leaves - finely chopped
1 Medium Onion - finely chopped
Water as required  for the dough
Desi Ghee as required

Method

Seive the wheat flour and besan together. In a bowl add in  flour and ghee mix it till resembles bread crumbs, then add rest of the ingredients and mix well,   add in water little by little and knead to form into a soft and smooth dough. 

Let the dough rest for at least an hour covered with a damp cloth. Divide the dough into 6 to 8 equal balls, roll to a quarter plate size using dry flour for rolling. Make the parathas a little thin.

Heat a griddle pan or tawa, place the paratha and cook one side for a few seconds, then flip and  cook till brown spots appear, flip again and cook the other side too, spread a teaspoon of desi ghee on top and on the sides, cook till brown spots appear.  Like wise prepare rest of the parathas. 

Serve hot with any gravy dish, or have it hot for breakfast.. I made this for our breakfast, its crisp and delicious, spread a little desi ghee on top and enjoy... does not require any chutney or pickle.

Labels : Besan, Parathas, Flatbread, Bread Bakers, Healthy, Breads

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

Amaranth Flatbread from Mayuri's Jikoni
Beet Rye Bread from What Smells So Good?
Blueberry Almond Bread from Cindy's Recipes and Writings
Brain Booster Pancakes from A Day in the Life on the Farm
Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
Eggless Whole Wheat Brioche Buns from Gayathri's Cook Spot
Grain-free Nutty Carrot Flatbread from A Baker's House
Healthier Applesauce Spice Bread from Hezzi-D's Books and Cooks
Healthy Whole Grain Bread from The Bread She Bakes
Honey Almond Brioche from Kidsandchic
Honey Oatmeal Bread from Food Lust People Love
Multigrain Pesto Swirl Bread from Herbivore Cucina
Oatmeal Crispbread (Oatmeal Knäckebröd) from Baking Sense
Organic Honey Whole Grain Bread from Hostess At Heart
Quick Whole Wheat Bread from Ambrosia
Spiced Besani Paratha from Sneha's Recipe
Sprouted Wheat Bread from Palatable Pastime
Sweet Potato Bread with Honey from The Wimpy Vegetarian
Sweet Potato Millet Bread from The Schizo Chef
Ten Grain No Knead Bread from Karen's Kitchen Stories
Whole Wheat Carrot Apple Walnut Quickbread from A Salad For All Seasons
Whole Wheat White Bean Bread from Cooks Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Besan Ladoo

Besan Ladoo is an all time favorite sweet ladoo made from chickpea flour, for festivals like Diwali, Ganesh Chaturthi , Dussehra, etc.  This is my hubby's favorite and its made regularly in my house. Whenever he feels like having something sweet, he will pick a besan ladoo and enjoy. Today am, going to share a simple besan ladoo recipe, I prepare these in different ways - even with dry fruit powder. This is an easy recipe with simple ingredients that are easily available.

I, roast the flour partly in the microwave and then in the end fry the flour on the stove. Roasting the flour in the microwave gets done quickly, using less energy, ghee and time.

So let's go to the recipe.

Makes 14

Ingredients

2 Cups Heaped Besan / Chickpea Flour
1/2 Cup Desi Ghee
2/3 Cup Level Powdered Sugar
2 Teaspoons Milk
1/4 Teaspoon Cardamom Powder
Raisins for garnishing

Method 
In a microwave proof plate spread a cup of flour at a time and microwave  on high for a minute, then stir it well and again microwave for a minute do this process three to four times, but after every minute stir it well, then keep it again microwave.

After completing this process 4 times, add a tablespoon of desi ghee and mix well, remove any lumps and again microwave on high - 3 -4 times - for a minute each , after every minute remove and stir well. Do the same process for the next batch of flour and keep aside.

In a heavy bottom pan, on low flame, heat the remaining desi ghee, add the roasted flour and keep frying till it changes color and releases a fragrant aroma of fried besan. Then add the milk and continue stirring till it is lump free, smooth and you will find a luster on the besan. Switch off the flame and continue stirring till the pan cools.

Remove it in a  bowl and keep it to cool completely.  When cold say after an hour or two, add the cardamon powder and sugar, mix well by taking the flour into hands and rubbing it so the the sugar is well incorporated.  

Make medium size ladoo and garnish each ladoo with a raisin. Store in an airtight container. This remains good for a month.  Enjoy....  Happy Diwali..

My Notes 

Adding milk makes the ladoos light and it does not stick to the palate while eating.

Labels : Besan, Festival Sweets, Sugar, Diwali Faral, Maharashtra

Patichya Kandyachi Peeth Perun Bhaji (Spring Onions cooked with Chickpea flour)

This Spring Onion recipe is the easiest to make. This a regular sabzi cooked in a Maharashtrian home.The name can be a bit of a tongue twister for Non-Maharashtrians. Its easy to make with just 2 main ingredients and with other regular ingredients from your kitchen. H enjoys eating this  traditional sabzi. 

Ingredients
2 Cups chopped Spring Onions - (Greens and onions chopped separately)

1 Teaspoon Ginger-Garlic paste - (mix this paste in a tablespoon of water)

1 Tomato -   chopped finely

1 Tablespoon roasted Chickpea flour (Besan)
1 Tablespoon Oil
1 Teaspoon mustard seeds
Pinch of asafoetida
1 Tablespoon Kacha masala
Salt to taste
Method

Lightly roast the besan on a tawa and keep aside.
In a kadai heat oil, add in mustard seeds when they start to splutter add asafoetida, ginger - garlic mix fry well till the water evaporates.  Then stir in the onions only (not greens)saute till onions are translucent, add the tomato and fry well then add the kacha masala, salt and the greens. Saute well cover and cook. Once the veggies have cooked, stir in the besan (chick pea flour) slowly a teaspoon at a time. Making sure you stop adding it when it reaches the consistency you like. If the dish becomes too dry again sprinkle a little water. On low heat cover and cook for 5 minutes or till cooked. Turn off the heat and keep covered for 5 minutes or till ready to serve. Serve hot with rotis or dal rice.

Labels:  Healthy, Main course, Vegan, Vegetarian, Spring Onions, Besan, Maharashtra, Maharastrian Cuisine, Gluten free