Category Archives: General Recipes

Soft Bhattures with black eyed pea sabji (vegan pure)

These Bhattures  are with yeast combination, Eno  and lemon juice will puff the same way as the regular ones. Here the rising time will be less in comparison  to the original ones. But make sure to add only a bread yeast or quick rise yeast so that it doesn’t have too much of  a flavor which usually exist in pizza yeast. You still want your bhattures to taste natural.

Ingredients for Bhatture:
2 cups all-purpose flour
¼ cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1 packet of Original eno
2 tablespoon of lemon juice
2 teaspoon of bread yeast
1 tablespoon of oil
1 cup of warm water
Oil for Frying

Ingredients for Sabji:
3 cups soaked and boiled black eyed peas
1 chopped tomato
1 chopped stick of celery or ¼ cup pf finely chopped cabbage
2 bay leaves
1 teaspoon ginger
2 pieces of cloves
1 tablespoon of oil
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli or paprika powder
1 teaspoon of [garam masala, pomegranate seed powder or dry mango powder, curry powder, coriander and cumin powder, ginger powder, cardamom powder, cinnamon and nutmeg powder, achari powder] ( or refer to homemade spices section) Note : My homemade spices recipe includes almost every spice needed for cooking sabji
2 teaspoon salt
1 teaspoon of sugar or Gur
½ cup chopped cilantro (green coriander leaves)
Few drops of lemon juice

Please check (Measurements)

Process for Bhatture: Add Eno to 1/2 cup warm water and mix with all the other ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 30 minutes. After that knead again for 5 minutes and Divide the dough into equal sections. Make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out. Place it on a tissue paper or dry cotton cloth.
Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base.

Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Process for Sabji: Heat oil, add bay leaves, ginger and cloves. Add the celery or cabbage, cook till golden brown and then add the tomato.
Add all the spices, salt and sugar, sprinkle some water, cover the lid and cook on low heat for 3-4 minutes. Remove the lid, add the peas and cook the peas mixed with the spices on medium heat for 3-4 minutes. Cover for 1 minute with the lid covered. Remove the lid and now continuously stir it so that the remaining water gets partially dried.
Garnish with cilantro and squeeze little lemon juice.

Soft Bhatture (Durum Wheat Flour or All Purpose Flour) with black eyed pea dry spicy sabji

Bhattures are known for their soft and puffy puri nature but have little tangy flavor to them because of the yogurt and resting time. You can serve these bhattures either with Black eyed peas dry sabji or with chickpea masala sabji. Goes well with both.

Ingredients for Bhatture:
2 cups durum wheat flour or all-purpose flour
1/4 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 cup yoghurt
1/4 cup of oil
1 cup of warm water
Oil for Frying

Ingredients for Sabji:
3 cups soaked and boiled black eyed peas
1 chopped tomato
1 chopped stick of celery or ¼ cup pf finely chopped cabbage
2 bay leaves
1 teaspoon ginger
2 pieces of cloves
1 tablespoon of oil
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli or paprika powder
1 teaspoon of [garam masala, pomegranate seed powder or dry mango powder, curry powder, coriander and cumin powder, ginger powder, cardamom powder, cinnamon and nutmeg powder, achari powder] ( or refer to homemade spices section) Note : My homemade spices recipe includes almost every spice needed for cooking sabji
2 teaspoon salt
1 teaspoon of sugar or Gur
½ cup chopped cilantro (green coriander leaves)
Few drops of lemon juice

Please check (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out. Place it on a tissue paper or dry cotton cloth.
Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base.

Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Process for Sabji: Heat oil, add bay leaves, ginger and cloves. Add the celery or cabbage, cook till golden brown and then add the tomato.
Add all the spices, salt and sugar, sprinkle some water, cover the lid and cook on low heat for 3-4 minutes. Remove the lid, add the peas and cook the peas mixed with the spices on medium heat for 3-4 minutes. Cover for 1 minute with the lid covered. Remove the lid and now continuously stir it so that the remaining water gets partially dried.
Garnish with cilantro and squeeze little lemon juice.

Cheese Spring rolls

A party appetizer for kids, family or friends. Discover in each bite crunchy, crispy experience with the softness of cheese and flavored vegetables. Try out this simple way of making your loved one’s happy.
(Makes 10 rolls)
Ingredients
Dough:
1 cup Rice Flour
½ cup semolina flour
½ cup of all-purpose flour
1 ½ teaspoon of salt
2 tablespoon of oil
2 ½ tablespoon of apple cidar vinegar or lemon juice
2 teaspoon of sugar
Oil for Frying / Bake between 375-400 F
Please check (Measurements)

Fillings:
1/3 cup each: finely chopped carrots, cabbage, cauliflower
¼ cup chopped cilantro
1 green chilli finely chopped
¼ cup chopped kale leaves
1 teaspoon curry powder
½ teaspoon of red chilli powder
¼ cup crumbled paneer (Optional)
Salt to taste
¼ cup of grated cheese
1 tablespoon of oil
1 teaspoon tomato ketchup
1 teaspoon chilli sauce

Process: Knead the flours into a soft dough and keep it aside for 30 minutes covered with a wet cloth.  Now take a medium sauce pan, heat the oil and add all the vegetables, paneer and kale leaves to it. Stir Fry it on medium heat for 3 minutes and then add the  spices and sauces . Increase the heat and stir fry for a minute. Add cilantro and turn off the stove. Let it cool down.

Take equal portions of dough and roll them with diameter and thickness as that of puri (1mm” thick). Place the filling in the middle, spread some cheese. Close the top and bottom ends and then roll at the sides, starting from one end and finishing at the other. Stick the end by touching little water.

Frying: Heat the oil in a medium saucepan and add the spring rolls one at a time. Cook on low to medium heat for 5 -7 minutes.

Baking: Place a parchment paper on the tray and grease it with some oil. Place the rolls on it and bake them for 15-20 minutes until they are golden brown.