Ans Recipe Finder

Thepla is a very famous Gujarati flatbread. It is prepared by kneading together a mixture of Flours, mild Spices, and desired Vegetables. The Dough is then pan fried in tawa. Here I have used Fenugreek leaves here to make lip smacking Methi Thepla. Whole Wheat Flour - 2 cup Besan - 1/4, cup Methi Leaves - 2 cup, chopped Turmeric - 1/4 tsp Chilli Powder - 1/2 tsp Coriander Powder - 1/2 tsp Asafetida - 1/4 tsp Ginger Garlic paste - 1 tsp Green Chilli - 2, minced Sesame Seeds -

For the Podi: Oil - 1 tsp Red Chilli - 4 Channa dhal - 1 tbsp. Urad dhal - 2 tbsp. Peanut - 1 tbsp. Coriander Seeds - 1 tbsp. Cumin - 1 tsp Asafetida - a pinch Sesame seeds - 2 tsp Curry leaves Salt Idly - 6, hot Ghee / Oil Heat Oil in a skillet over medium heat. Once hot, add all the ingredients for the Podi one at a time until toasted and you get a good aroma. Allow the mixture to cool down to room temperature and grind to a fine powder. Drizzle Ghee / Oil over each Idli. S

Kulcha is type of Flatbread that originated from Punjab. It is essentially a variation of Naan. All Purpose Flour - 1 1/2 cup Salt Condensed Milk - 1 tsp Baking powder - 1/2 tsp Baking Soda - 1/2 tsp Yogurt - 3 tbsp. Oil - 2 tbsp. Sesame / Kalonji Seeds - 1/4 cup Onion - 1/4 cup, finely diced Cilantro Butter In a food processor add AP Flour, Salt, Condensed Milk, Baking powder, Baking soda and Yogurt. Pulse until all the ingredients are combined. Adding little warm Water at

Wheat Flour - 2 cup Radish - 2, grated Green Chilli - 2, minced Turmeric - 1 tsp Butter - 1 tbsp. Salt Oil In a food processor add 2 cups Whole Wheat flour followed by Radish, Green Chilli, Turmeric, Butter and required Salt. Run the food processor adding required Water to make a soft Dough. Smear the Dough with Oil and let rest for about 30 min.   Divide the dough into 10 balls. Spread the Dough into 8" circles as you would make Chapatis. Place the prepared Paratha on a hot

Wheat Flour - 2 cup Rice Flour - 2 tbsp. Salt Onion - 1, minced Ginger - 1 tsp, grated Green Chilli - 2, minced Cumin seeds - 1 tsp Curry Leaves Mix Wheat Flour along with Rice Flour, required Salt and Water to make a thin Batter. Add minced Onion, Ginger, Green Chilli, Cumin seeds and Curry leaves to the Batter. Heat a tawa and grease with Oil. Blend the batter again and pour a big ladle of Batter in the hot tawa and spread it into a thin circle in circular motion. Drizzle a

Wheat Flour - 2 cup + for spreading Butter - ½ tbsp. + for serving Salt Oil In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes. Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough

1/4 cup chana dal (split gram) 1/4 cup toor dal 1/4 cup moong dal (split with skin) 1/4 cup urad dal (split black lentil with skin) 1/4 tbsp turmeric (haldi) 2 tbsp ginger grated 1-1/2 tbsp salt 1 tbsp coriander powder (dhania) 2 tbsp mango powder (amchoor) 1/2 tbsp garam masala For seasoning 3 tbsp clarified butter (ghee) 1 tbsp cumin seeds 1/8 tbsp asafetida (hing) 1/2 tbsp chili powder 2 dried red chili broken in pieces For Bati 1 cup whole wheat flour (roti ka atta) 1/4 c