During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer poori (Indian cottage cheese in English) for our breakfast with the leftover paneer cubes. Its a stuffed paneer puri recipe. So you just have to add grated paneer to the wheat flour and make dough with it. Its so simple.
When I was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure.
Do try this different type of poori during this vacation for your kids and family. Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination. You can make tomato bhaji, potato masala or even chana masala as a side dish. Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !
Paneer Poori Recipe - Poori varieties
How to make masala poori with paneer - Paneer puri recipe
Grate the paneer using a grater and measure 3/4 cup from it. Keep it aside.
In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly.
Now add water gradually and make a smooth dough. Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up. So roll it thick. Refer picture below for thickness.
Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour. Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.
TIPS: Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori.
Enjoy !
Note
Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption.
Thickness of poori is very important to puff up. So roll it small and thick.
Heat of oil is also an important factor for puffy poori. Check its temperature.
Oil should not be smoky hot.
Try this yummy paneer poori at home for your weekend breakfast and enjoy !
Recently I got a mail from Native Food Store – An Online millet stores in Chennai, to try their millet products and share few recipes with them. I visited their website Nativefoodstore.comand found wide range of millets and their products like Instant millet mix, millet flour, millet flakes, millet noodles and many more. Rates are also reasonable when compared to other online stores.I found millet noodles, millet flakes are interesting and new to me. So I decided to try it and asked them to send me the products. As I haven’t shared any millet recipe in my blog for long time, I wanted to take this as a chance to make varieties of millet recipes in my kitchen and share with you all. My contact at Native food store was very much responsive and sent me the products immediately.They sent me Samai/Little millet noodles, Kuthiravali/Barnyard millet noodles, Varagu/kodo millet noodles, thinai aval /foxtail millet flakes and Kambu aval/ Pearl millet flakes. I tried Samai veg noodles recipe for the first time in Indian style. They had also given their own tastemaker masala along with the noodles just like Maggi and other branded noodles. As its my first attempt, I just followed the recipe given in the packet, added all the colorful vegetables and made this millet noodles for our breakfast. It came out really well and I couldn’t find any difference in taste, color or flavor from our regular, plain noodles.We loved it to the core. I feel the tastemaker does the magic to the recipe. It can be prepared in less than 15 minutes. So bachelors and working women can make this healthy as well as quick recipe for their breakfast, lunch box or for dinner. I am sure its a very healthy choice for kids and adults as well. You can try varieties like hakka noodles, Schezwan noodles, vegetable Chinese style noodles and much more. I will try to make some interesting recipes with it and share here soon. I strongly recommend all my readers to try these products from their online stores. They deliver their products in Chennai, all over Tamil nadu, Karnataka and Andhra as of now.They told they will be expanding their service all over India very soon. Now lets see how to make Veg Millet Noodles recipe with step by step photos !
Potato poori / aloo puri in Hindi is an interesting kids friendly puri recipe. Poori would be our Sunday breakfast mostly. So I started exploring varieties of poori for a change. I have already shared Palak Poori, Masala poori, Beetroot poori, Tomato poori, chola poori recipes. This Sunday I tried potato poori ( Alu ki puri in Hindi) for the first time. I made the poori dough by mixing wheat flour with boiled, mashed potato and spice powders.
Puri came out super soft with awesome masala flavor. It stays soft for hours together. So it can be packed for lunch box and ideal for travel as well. Side dish is not required for this puri recipe. Still I served it with tomato sabji and onion raita. Mixed veg kurma also goes well I guess.We loved it a lot. Its a winner recipe in my house. Do try this potato poori recipe for your kids and family. They will love it very much.
Next I am planning to make methi poori and mint poori. Friends, If you know any other interesting poori varieties, do share them in the comments section. I will make it. As I say in all my poori posts, thickness of poori while rolling and the proper temperature(heat) of oil is the secret to get nicely puffed up poori. I have shared those points below in detail. If you are a beginner, It will sure come by practice. Ok, Lets see how to make Aloo Poori recipe with step by step photos and a video !
Potato Poori - Aloo Ki Poori Recipe
How to make aloo ki puri / Potato poori recipe with step by step photos and video
Whole Wheat flour / atta - 1 cup ( I used Aashirvad)
Medium sized potato - 2 nos
Cumin seeds or Ajwain - 1/4 tsp
Red chilli powder - 1 tsp ( I used Kashmiri chilli powder)
Dhania powder - 1 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 2 tbsp ( finely chopped)
Crushed kasoori methi – 1 tsp
Salt - as needed
Water - as required ( I added 1/3 cup)
METHOD
Wash and pressure cook potato in required water in very low flame for 2 whistles.Open the cooker and remove the potato. Peel the skin. Place the potato in a wide plate or bowl and mash it.
To the mashed potato, add turmeric powder, red chilli powder, dhania powder, cumin seeds, garam masala powder, salt, finely chopped coriander leaves, crushed kasoori methi, wheat flour and mix well without adding water.
Add wheat flour and mix well without adding water.
Now add water little by little and make a smooth, non-sticky dough. No need to rest the dough. Roll immediately. Grease your hands with oil. Take a portion of dough.Knead for a minute. Make balls roughly. Keep the remaining dough closed till use. Take one ball, roll it well and flatten it. Dust in wheat flour once and roll the poori slightly thick. Make sure corners are thick. Remember it should not be rolled too thin like roti. It won’t puff up.
Roll all the poori and arrange in a plate without overlapping each other.
Heat oil in a kadai and when it gets heated , put a pinch of dough. If it rises immediately to the top, oil temperature is right. It should not be smoky. Pat the excess flour in the poori and drop one in the oil. Let it rise to the top.
When it comes to top, pat it gently with the ladle. It will puff up nicely. Flip it after the bubbles cease. Cook the other side too.Press with the ladle for uniform cooking. Drain in a tissue paper and serve hot with raita or any sabji. Do not make any side dish with potato. U can make tomato sabji or mixed veg kurma for this poori.
Enjoy !
Note
Poori gets puffed up only if its rolled thick evenly and properly. Oil temperature should be perfect. If its rolled thin, it comes like a papad. If the oil temperature is less, poori absorbs lot of oil and it won’t puff up.
At the same time, oil should not be smoking hot. Poori will become dark golden. So after you deep fry one poori, reduce the flame completely low. After dropping the next poori, increase the flame to high. By doing this way, heat of the oil can be maintained. If oil becomes smoky hot, switch off the stove for sometime. When the oil comes to right temperature, deep fry again.
As I have added Kashmiri red chilli powder, color of my poori was red. If you like white colored poori, add finely chopped green chilli instead of red chilli powder.
Do not rest the dough for long time. Poori may drink oil while frying.Try to make puri as soon as u make the dough.
No side dish is required for this poori. If you want to make it , mixed veg kurma and tomato onion sabji would be some good options.
Enjoy this soft, masala flavored Potato Poori at home with raita and sabji !
Poha( Flattened Rice/Rice flakes in English, Aval In Tamil, Avalakki In Kannada, Poha in Hindi) is used to make quick and easy, Instant breakfast recipes like Poha upma, Poha idli , Poha pongal etc. Mostly I make Poha recipes using white poha but red poha is considered to be high in nutrition with lots of health benefits.It is prepared from red rice.It is good for diabetes and is rich in fiber, vitamin B and minerals like calcium, zinc, iron, manganese, magnesium. Recently one of my readers suggested me to share some red aval recipes. So last time when I went to Salem, I bought a pack of Red Aval ( Sivappu aval in Tamil), Kambu aval and Ragi aval from Barathi supermarket. I followed my usual aval upma recipe and made this instant sigappu aval upma recipe quickly for our breakfast. It was very nice,flavorful and tasty. Above all, we got a satisfaction of having a healthy food. Ok, Lets see how to make red aval upma with step by step photos !
Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very much. That’s the first time I tasted a stuffed paratha in my life. He told me to try the same at home. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc.
When I tried it, all the stuffing came out while rolling and the paratha became a disaster. Still he appreciated me for my attempt and ate well. And that’s my man. Now after so many years of cooking, I can make a good gobi paratha for him. So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners.
You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !
Gobi paratha recipe/ Cauliflower paratha recipe
How to make gobi paratha/Cauliflower paratha at home with step by step photos and video !
Cauliflower - 1 no or Grated cauliflower - 1.5 cups
Cooking oil - 2 tbsp
Green chilli - 1 no ( finely chopped)
Grated ginger - 1 tsp
Ajwain/Carom seeds – 1 tsp
Red chilli powder - 1 tsp
Dhania powder/coriander seeds powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Aamchur powder - 1/4 tsp ( optional)
Coriander leaves - 2 tbsp. ( to garnish)
Salt - as needed
METHOD
In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing.
Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry.
Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate.
Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.
Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal.
Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly.
Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.)
Enjoy !
Note
Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha.
You should grease the paratha with cooking oil or ghee for best taste.
Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling.
Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.
Enjoy this yummy, flavorful gobi paratha with your favorite side dish or simple masala raita.
Bread sandwich is one of the easy to make & quick breakfast/dinner/snack recipes.In my family, none of us are a big fan of sandwich recipes.So I make them very rarely and that too mostly in busy week days if I have no choice for quick breakfast. This morning, I tried easy potato masala sandwich in Indian style for the first time with a loaf of fresh wheat bread/brown bread. It came out very well and we loved it. Especially Raksha liked it very much and told me to prepare the same for her school snack box & lunch box. I have prepared a no cook aloo masala and made it without spreading any chutneys or cheese. Still it was tasting good. It a very simple recipe. Bachelors and working women would love the ease of this recipe. If you like this stuffing idea, you can make any number of variations as per your family's taste. Lets see how to make this easy, simple potato sandwich/ aloo masala sandwich recipe with step by step photos !
Easy Potato Sandwich/Aloo Masala Sandwich
Easy potato sandwich/aloo masala sandwich toast in dosa pan
Bread slices - 15 nos (small sized, milk or wheat bread)
Boiled potato - 4 nos (medium)
Cumin seeds/Jeera - 1/2 tsp
Fennel seeds powder/soambu powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Finely chopped mint leaves or coriander leaves - 2 tbsp
Salt - as needed
Vanilla extract - 1/2 tsp ( optional)
METHOD
Wash and pressure cook potato for one to two whistle in low flame. Once its cooked, Peel the skin and mash it well.
To the mashed potato, add chilli powder, garam masala powder, salt, turmeric powder, cumin seeds, fennel seeds powder, finely chopped mint or coriander leaves. Mix well.
Take 2 bread slices. Apply a tsp of tomato ketchup/sauce in one side of a bread slice. Spread the potato masala in another bread slice on one side. Close the bread slices and make a pair.
Heat a dosa pan and drizzle a tsp of oil /butter/ghee. Place the sandwich and toast both the sides in medium flame till it turns light golden brown on top. Cook patiently in low to medium flame to avoid burnt top. Grease with few drops of ghee and Serve hot immediately for best taste !
For variations,you can add grated cheese over the potato masala and toast it. Kids would love it. Instead of tomato ketchup, you can spread green chutney or keep tomato slices, cucumber slices or even grated carrot for healthier options.
Enjoy !
Note
Adjust the quantity of spices as per your taste buds.
Use fresh milk bread instead of wheat bread for kids if you wish.
Do not toast the bread in high flame.Cook patiently to avoid burnt top.
For variations, you can add finely chopped nuts, raisins, pecans to the melted chocolate.Just play around.
Make this easy, Indian style potato sandwich at home and enjoy !
Recent days I have been trying varieties of Poori recipes for our weekend breakfast. I have tried and posted palak poori,masala poori, beetroot poori, chola poori . This week I made tomato poori ( Tamatar ki puri in Hindi and Thakkali poori in Tamil) for the first time. I just combined the recipes of my regular poori & masala poori and tried this tomato poori by adding tomato puree.It came out really well with nice red color. I prepared Bombay chutney as the side dish for this poori. It was a nice combo and we loved it a lot. This poori can be packed for kids lunch box or for snack as it tastes good and soft even if its not hot. Do try this colorful poori variety for your family and let me know the feedback. Tomorrow I will share the recipe of Bombay chutney. Today lets check out how to make this yummy tamatar puri recipe with step by step photos !
Tomato poori recipe / Thakkali Poori / Tamatar ki puri
How to make tomato poori recipe - Weekend special breakfast recipe
Wash and grind 2 tomato in a mixie jar without adding water. Grind it to make a smooth puree.
In a wide bowl or plate, take the wheat flour, tomato puree, rava, red chilli powder, garam masala powder, crushed kasoori methi, salt and ghee. Mix till crumbly.Remove the unground tomato pieces if any.
Add water little by little and make a thick, smooth dough. Dough should be non-sticky.Knead the dough with your palm for 2-3 minutes and keep aside for 10 minutes. If you wish, you can make poori immediately.
Make lemon sized balls out of the dough.Take one ball, dust with wheat flour and roll into thick, small poori as shown below. Thickness of poori should be more than chapathi. Only thick poori would puff up well.
Heat oil in a kadai to deep fry the poori. Check its temperature by dropping a pinch of dough. If it rises to top immediately, oil temperature is just right.Make sure oil is not smoking hot. Keep the flame medium . Take a rolled poori, pat it with your hands to dust off the excess wheat flour and drop one poori in hot oil.
When it starts to come up, just press it gently with the ladle. Poori will puff up well. Now flip the other side and cook for a minute. Remove in a tissue paper, drain the excess oil and serve hot with your favorite side dish.
Enjoy !
Note
Adjust the quantity of masala powders as per your taste.
Do not make the dough sticky. Poori will absorb more oil.
Adding rava helps to maintain the poori puffy for long time.
Addition of ghee helps to keep the poori soft for hours.
Roll the poori thicker than chapathi else it won’t puff up.
Heat of the oil should be perfect to get well puffed poori. If the heat of oil is less, poori will sink in oil and drinks more oil. If the heat is more, the color of poori will become dark and may turn like a papad.
We enjoyed this yummy tomato masala poori with Bombay chutney !
How to make masala poori with paneer - Paneer puri recipe 
