Stuffed Peas Paratha and Puri Recipe

Stuffed peas paratha and puris are truly a treat for winter. We can enjoy these parathas and puris with chai or ketchup.

Recipe Video on Youtube

Peas Filling:

2 Cups Fresh Peas

3 Cups Water

1 Inch Ginger

4 Green Chilies

1 Tsp Garam Masala

1 Tsp Cumin Powder

1 Tsp Chaat Masala

1 Tsp Chili Powder

1/4 Tsp Asafetida

1/4 Tsp Turmeric 

2 Tsp Salt

3 Tbsp Oil

Dough:

1 Cup Whole Wheat Flour

1 Cup Maida

1 Tsp Salt

2 Tbsp Oil

Prep:

Peel and wash 2 cups peas.

Add 3 cups water in a pot place it on medium flame and add the peas to the water and boil. 

Cook the peas till tender and not mushy. Once the peas are cooked remove from flame, drain and reserve.

Peel and wash ginger and chop it into tiny pieces and reserve.

Remove stems of the chilies, wash and reserve.

Sift all purpose flour/maida and whole wheat flour and reserve in a bowl.

Method:

Add the cooked peas to a mixerjar followed by ginger and chilies pulse and grind to form a smooth paste. Add few tsp water if needed make sure not to make it watery.

Heat a wok on medium flame with 3 tbsp oil. Add asafoetida and allow it to splutter.

Add spice powders(chilly, chaat masala, garam masala, and turmeric) to the oil and allow it to foam a bit.

Add the ground peas followed by salt and mix the masala swiftly.

Keep stirring the peas mixture changing the flame from medium to low and cook until the moisture has evaporated. The filling should form a ball consistency and not stick to the hands.

Remove the filling from flame and allow it to cool down completely.

Add the maida and whole wheat flour to the mixing bowl along with salt. Gradually add water and knead to form a dough.

Add 2 tbsp oil and knead the dough for 10 minutes to form a smooth dough. Cover and allow the dough to rest for 20 minutes.

Once the filling has cooled down completely and the dough has rested well, start forming even roundels. For  the puris prepare marble size roundel and for the paratha slightly larger than a lime size roundel.

Evenly divide the filling slightly larger than the roundels and reserve.

.

Gently press the dough ball in the middle with thumb and form a cup shape and fill the cup with peas filling.

Gently press the peas filling in the middle and gather the edges of the dough and seal the filling inside. roll the dough and reserve.

Heat a wok with oil on low flame for frying the puris and a tawa to prepare the paratha.

Roll the puri roundel in some flour and place it on a board gently press the dough and roll it to form even puris.

Follow the same step and prepare the paratha.

Once a set of 4 to 5 parathas and puris are formed reserve it on a plate.

Once the oil starts to smoke place the flame on high and start to drop one puri at a time and press it a bit on the edges using a slotted spoon. Puri will puff up then gently flip it and fry it on both sides for 2 minutes till golden, drain and reserve on a plate.

Similarly start preparing the paratha. Once the tawa is hot gently add the rolled paratha on the tawa and press it on the edges. Fry the paratha both sides till golden we can use 1 tsp ghee or oil to fry the paratha. Spread some oil on both sides of the paratha and serve it on a plate.

Enjoy the stuffed peas puris and paratha with just some ketchup or mint chutney 

Basics of Indian Cooking: Aloo Bhaji (Aloo Palya) Recipe

A simple aloo bhaji has lot of history and stories. This dish is stuffed in masala dosa, served as side dish for poori and chapati and also used to prepare fritters. 

As per history southindian maharaja's cooks created this aloo palya for the british. The british instantly loved the dish so much they requested their cooks to add it to their regular menu, british left india but the humble aloo palya is still served across tiffin homes in india and we religiously consume and prepare this dish at home on a regular basis 😊🙏 

Ingredients:
8 Medium Potatoes 
2 Large Onions
8 to 10 Green Chilies 
1 1/2 Inch Ginger
5 Sprigs Curry Leaves
1/2 Bunch Coriander Leaves
1 Tbsp Turmeric Powder
1/2 Tbsp Split Black Gram Dhal
1/2 Tbsp Split Chickpeas
1/4 Tsp Mustard Seeds
1/4 Tsp Asafoetida 
Oil as required
Salt as per taste...

Recipe video is posted on Sunday Brunch Recipe Series 😊

Method:
Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles.

Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use.

Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander.

Peel, Wash and crush the ginger using a mortar and pestle.

Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering.

Add black gram dal and split chickpeas fry till light brown in color.

Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces.

Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster.

Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed.

Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for upto 2 weeks.

View this post on Instagram

Aloo palya or Aloo Bhaji Recipe🙏 This dish is normally served for breakfast. We stuff this creamy Potatoes in masala dosas, serve as side for poori or chapati. It's 100% gluten free and vegan. Ingredients: 8 Medium Potatoes  2 Large Onions 8 to 10 Green Chilies  1 1/2 Inch Ginger 5 Sprigs Curry Leaves 1/2 Bunch Coriander Leaves 1 Tbsp Turmeric Powder 1/2 Tbsp Split Black Gram Dhal 1/2 Tbsp Split Chickpeas 1/4 Tsp Mustard Seeds 1/4 Tsp Asafoetida  Oil as required Salt as per taste... Method: Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles. Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use. Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander. Peel, Wash and crush the ginger using a mortar and pestle. Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering. Add black gram dal and split chickpeas fry till light brown in color. Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces. Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster. Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed. Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for up to 2 weeks. #vidyascooking #aloopalya #Vegan #glutenfreerecipes #bengalurutimes #bengaluruthings #bangalore #bangalorefoodie #aloobhaji

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 13, 2018 at 11:24pm PST

Restaurant Style- Channa Bhatura (Chole Bhature)

Restaurant style Channa Bhatura??? This is typical southindian restaurant version chole masala. I've added a secret ingredient to prepare this recipe watch my video.

Watch my video for channa masala recipe... 

Ingredients:

1 Cup Chickpeas

3 Onions 

2 Tomatoes 

1 Tbsp Ginger Garlic Paste

1 Tbsp Cumin

1 Tbsp Coriander powder

1/2 +1/2 Tsp Turmeric powder

2 Tbsp Chilly Powder

1/2 Tsp Kasoori Methi

2 Tbsp Ghee

1/2 Tsp Hing(Asafoetida)

2 Tbsp Oil

Salt as per tasted

Prep Up:

1. Wash the chickpeas thoroughly fill a bowl with water add the chickpeas cover and allow to soak over night. this step speeds up the cooking process
2. Once the chicken peas are done soaking it should have doubled in size drain excess water add the peas to a pressure cooker add 2 cups water and 1/2 tsp turmeric powder and asafoetida place the lid and whistle and pressure cook for 3 to 4 whistles or until the peas a tender and cooked.
3. In a pressure cooker add tomatoes and onion with 1 cup water and pressure cook for 3 whistles once the onion and tomato is cooked thoroughly add to a mixer jar and blend to a smooth puree reserve.

Method:

• Heat a handi or wok on medium flame add ghee and oil once the oil is hot add cumin allow to splutter a bit add ginger and garlic paste and fry.
• Add the dry ingredients chilly powder, coriander powder, garam masala and turmeric powder fry a bit once the spices foam up add the prepared tomato puree and fry cover and allow the oil to surface.
• Add the cooked chickpeas to the masala add water if needed and add salt stir cover.
• Once the oil surfaces and the masala is cooked add 1/2 tsp of sweet condensed milk stir and cover for a minute.
• Add freshly chopped mint and coriander  and serve with lime wedges.

All the prep work can be done one day a head of time as this recipe is time consuming if your done with prep work you can finish the bhatura in no time and serve for birthday or anniversary parties its such an affordable and easy meal every body will appreciate your efforts...

Watch my video for bhatura recipe...

Prepare the bhatura dough one day a head of time and store in fridge this way the dough gets enough time to rest and your work is cut short follow the steps as given. this is not your regular poori recipe the ingredients given here is only for bhatura and can serve upto 5 people.

Ingredients:

4 Cups Maida/all purpose flour

4 Tbsp Yogurt

1 Tbsp Fine Semolina

1 Tbsp Salt

4 Tbsp Oil + Oil for Frying

Method:

• Sift the maida atleast 4 to 5 times this way the flour is nice and lite. Add the flour to a mixing bowl.
• Add the semolina and salt to the flour and mix well.
• Add the yogurt and 2 tbsp oil mix well now use your hand and sprinkle little water at a time and start kneading the dough to a semi tight consistency add 2 tbsp of oil and start to knead the dough for atleast 10 to 15 minutes this way the dough will form gluten and will puff up while frying.
• Cover the dough and allow to rest on counter top for an hour if your preparing this next day store it in a airtight container and refrigerate.
• Take fairly large size dough balls dust in flour and roll into large roti using any lid or cutter cut into equal size poori.
• Heat oil in a wok on medium flame once the oil smokes a bit gently slide the prepared poori in the oil and start frying it should puff up and wont soak much oil once its fried for a minute on one side flip and fry on the other side for a minute drain the excess oil and serve hot...enjoy..:)

Please do not copy any content and pics from vidyascooking its all original content if I or my associates find any material on your blog and websites we will take stern action and file for copyrights infringement. Plagiarism is an offence please support me and blogging community give credit  I demand credit for my hard work.

Aloo Puri

Ingredients:

1 Medium size Potato (parboiled) 

1 Cup All purpose flour / Maida

1/4 Tsp Chilly Flakes

1/4 Tsp Salt 

Oil for frying

2-3 Tsp of water

Lets Prepare:

1. Using a cheese grater grate the potato.
2. Add the chilly flakes, salt and all purpose flour to the grated potato.
3. Kneed the dough without adding water add very little water if needed while keeding.
4. Kneed the dough for 5-10 mins add 1/2 tsp of oil and kneed for another 2 more mins and cover allow the dough to rest for 1/2 hour.
5. Heat oil in a wok to fry puri on medium flame.
6. Make a fairly large roundle out of the prepared dough and dip in some flour before rolling out. roll out the dough to a large roti using a container lid or a small rounded cake pan cut out equal rounds out of the dough.
7. Slowly slide the rounds in the hot oil fry press the puri in oil to puff a bit and turn every sec once the color turns to light gold and the puri has cooked drain and serve hot with any gravy or dal...Enjoy..:)

You can also prepare roti out of the same dough if you dont like to prepare puri.

I've also done a detail video demo do watch and enjoy...:)

Banana Appam / Banana Poori

Ingredients:
1 Over Ripe Banana
3 to 4 Tbsp Jaggery
1 1/2 cups of All purpose Flour ( Maida)
1/4 Tsp Cumin Powder
2 Cardamom Pods
A pinch of Salt
Oil for frying

Lets Prepare:

• Add the banana, jaggery , cardamom, salt and cumin to a mixer jar and blend well till the banana goes to a mush.
• Transfer the banana mixture to a bowl start adding all purpose flour and kneed to a soft dough and add a tsp of oil while kneading the dough and cover and allow to rest for 1/2 hour.
• Roll out the dough and cut out using a cookie cutter or any cutter as per your choice and create neat looking shapes to fry in oil i prefer round shapes as its easy to handle .
• Heat oil in a pan and fry the cut out poori in hot oil drain and serve hot or cold...Enjoy...:)

Tips:   

• Use a over ripe banana for this recipe.
• All purpose flour depends while mixing the dough some times i add just 1/2 cup of flour this also depends on the quantity of the banana we use and sugar content makes the mixture watery .
• You can also use whole wheat flour for this recipe.
• Use vegetable oil while frying the poori.
• You can add nutmeg to this recipe.
• This appams can be stored for a week in a airtight box.

I've also done a detail demo video for this recipe watch enjoy and prepare it yourself...:)