Needless to mention, the variety of parathas we love in our meals. The black millet or bajra flour is a popular flour in Rajasthan and it is consumed in a lot of ways during the season. Happy to share a delicious, traditional and authentic version of this marwari paratha. Combined with garlic chutney, fresh salad, some extra ghee, fresh yogurt and chana dal papad, this is one comforting and satisfying meal.
How to make this –
In a large and wide bowl mix together –
1 and 3/4 cup bajra flour, 3/4 cup whole wheat flour, 1.5 cups fresh fenugreek leaves, 1/4 cup chopped coriander leaves, 1/2 cup curd, 1.5 tsps or to taste salt, 1 tsp cumin seeds, 2 tbsps white sesame seeds, 1/2 tsp slightly crushed fennel seeds, 1/3 tsp carom seeds, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tbsps green chillies, ginger and garlic (crushed together), 1.5 tsps jaggery powder, 2 tsps oil.
Add little water and knead it into a soft dough. Let the dough rest for 15 mins at least. Divide the dough into 10 equal parts and roll each of them into a ball. Flatten gently.
By using little dry flour, use a rolling pin or with palm roll them into thin parathas.
Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee. Let it cook for 30 seconds. Flip again and apply ghee. Flip and cook for another 30 seconds.
Repeat with all the parathas.
Enjoy!!!
Also, linking the recipe to Marwari hot garlic chutney here.
If you like this recipe, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
Marwari Bajra Methi Paratha
Arpita Darooka
Indian winter superfoods in form of flatbreads. Makes a perfect breakfast, lunch or dinner.
In a large and wide bowl mix together - 1 and 3/4 cup bajra flour, 3/4 cup whole wheat flour, 1.5 cups fresh fenugreek leaves, 1/3 cup chopped coriander leaves, 1/2 cup curd, 1.5 tsps or to taste salt, 1 tsp cumin seeds, 2 tbsps white sesame seeds, 1/2 tsp slightly crushed fennel seeds, 1/3 tsp carom seeds, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 2 tbsps green chillies, ginger and garlic (crushed together), 1.5 tsps jaggery powder, 2 tsps oil.
Add little water and knead it into a soft dough. Let the dough rest for 15 mins at least. Divide the dough into 10 equal parts and roll each of them into a ball. Flatten gently.
By using little dry flour, use a rolling pin or with palm roll them into thin parathas.
Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee. Let it cook for 30 seconds. Flip again and apply ghee. Flip and cook for another 30 seconds.Repeat with all the parathas.Enjoy!!!
Being from the marwari roots, bajra dishes are staple at our home. One such healthy and delicious meal is this one. This Indian millet is full of fibre and essential nutrients.
How to make it –
Bajra Khichda
Rinse well 3/4 cup broken bajra (it’s readily available in any grocery store) and 1/4 cup yellow moong dal and soak them overnight together.
Discard the water in which it was soaked the next morning.
In a pressure cooker, heat 3 tbsps ghee and sizzle 1.5 tsps cumin seeds. Add 1/3 cup green peas and sauté for 1 min. Add in the soaked bajra and dal. Sauté for 2-3 mins. Add 4 cups of water, salt to taste and 1/2 tsp turmeric powder. Pressure cook to upto 4 whistles on medium low flame.
Switch off the flame and let the steam release naturally.
Transfer it to a bowl and garnish with dollops of ghee.
Kadhi Pakoda
For pyaaz ke pakode –
In a bowl mix together – 1/2 cup sliced onions, 4 tbsps gram flour/besan, 3 tbsps rice flour, salt to taste, 2 tbsps chopped coriander leaves, 1 tsp cumin seeds, 1/2 tsp fennel seeds, 1/4 tsp carom seeds, 1/4 tsp nigella seeds, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 2-3 finely chopped green chillies, 1/2 tsp amchur powder and 3 tbsps water. Mix it into a semi thick batter like consistency. Add more water if required.
Keep it aside for 10 mins.
Heat oil in a frying pan and fry these fritters in batches. Lay them on an absorbent kitchen towel to drain the excess oil.
For the kadhi-
In a bowl whisk together 1/3 cup curd, 1/2 cup water, 3 tbsps Besan (gram flour), salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1 tsp coriander powder. Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add 1/4 tsp – 3/4 tsp sugar to balance the flavours and salt to taste.
Temper with heated oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, few curry leaves and 1 whole red chilli. Add 1/2 tsp finely chopped ginger. Garnish with cilantro.
Add the fried pakodas/fritters in the kadhi and let it soak.
Til Wale Aloo
Wash and peel 5-6 medium sized potatoes. Cut them in the shape of fries.
Heat 2 tbsps oil in a pan, add 1 tsp cumin seeds, 1/4 tsp asafoetida and 2 tbsps sesame seeds and let it sizzle for 30 secs. Add in the potatoes and cook them on medium high heat until they are tender.
Add in the dry spices – salt to taste, 1/2 tsp turmeric powder, 1.5 tsps red chilli powder, 1/3 tsp garam masala, 1/2 tsp amchur powder. Mix everything well and add in 3 tbsps chopped coriander leaves. Garnish with more fresh coriander leaves and toasted white sesame seeds.
Serve the whole meal with jaggery, pickles, chutneys and more ghee.
Enjoy!!!
If you like this recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
Rinse well 3/4 cup broken bajra (it’s readily available in any grocery store) and 1/4 cup yellow moong dal and soak them overnight together.
Discard the water in which it was soaked the next morning.
In a pressure cooker, heat 3 tbsps ghee and sizzle 1.5 tsps cumin seeds. Add 1/3 cup green peas and sauté for 1 min. Add in the soaked bajra and dal. Sauté for 2-3 mins. Add 4 cups of water, salt to taste and 1/2 tsp turmeric powder. Pressure cook to upto 4 whistles on medium low flame.
Switch off the flame and let the steam release naturally.
Transfer it to a bowl and garnish with dollops of ghee.
Kadhi Pakoda
For the pakodas - In a bowl mix together - 1/2 cup sliced onions, 4 tbsps gram flour/besan, 3 tbsps rice flour, salt to taste, 2 tbsps chopped coriander leaves, 1 tsp cumin seeds, 1/2 tsp fennel seeds, 1/4 tsp carom seeds, 1/4 tsp nigella seeds, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 2-3 finely chopped green chillies, 1/2 tsp amchur powder and 3 tbsps water. Mix it into a semi thick batter like consistency. Add more water if required.
Keep it aside for 10 mins.
Heat oil in a frying pan and fry these fritters in batches. Lay them on an absorbent kitchen towel to drain the excess oil.
For the kadhi - In a bowl whisk together 1/3 cup curd, 1/2 cup water, 3 tbsps Besan (gram flour), salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1 tsp coriander powder. Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add 1/4 tsp - 3/4 tsp sugar to balance the flavours and salt to taste.
Temper with 1.5 tbsps heated oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, few curry leaves and 1 whole red chilli. Add 1/2 tsp finely chopped ginger. Garnish with cilantro.
Add the fried pakodas/fritters in the kadhi and let it soak.
Til wale Aloo
Wash and peel 5-6 medium sized potatoes. Cut them in the shape of fries.
Heat 2 tbsps oil in a pan, add 1 tsp cumin seeds, 1/4 tsp asafoetida and 2 tbsps sesame seeds and let it sizzle for 30 secs. Add in the potatoes and cook them on medium high heat until they are tender.
Add in the dry spices - salt to taste, 1/2 tsp turmeric powder, 1.5 tsps red chilli powder, 1/3 tsp garam masala, 1/2 tsp amchur powder. Mix everything well and add in 3 tbsps chopped coriander leaves. Garnish with more fresh coriander leaves and toasted white sesame seeds.
Serve the whole meal with jaggery, pickles, chutneys and more ghee.
This is my go to recipe when I need something quick and satisfying. I have made this over a gazillion times now and the way we jump on it, I never got a chance to manage a decent image. The authentic way is to use fish sauce for the flavour, but I am glad to share a vegan version of it and something that’s suits my palate. I didn’t use tofu here because the husband is not too fond of it but feel free to add pressed and sautéed tofu if you prefer.
How to make this –
Soak 200 gms thick rice noodles in boiling hot water for 15 mins.
Chop 1 cup veggies of choice – I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).
Mince 6-7 garlic cloves and 2-3 red Thai chillies.
Dry roast 1/3 cup of peanuts and crush them in a chopper. Keep some aside for garnish.
Sauce mix – 2.5 tbsps soy sauce, 3 tbsps tamarind pulp, 1.5 tsp miso paste (optional), 2 tbsps raw sugar or brown sugar, salt and black pepper to taste. Whisk all of this together and keep aside.
In a pan, heat 3 tbsps of groundnut oil and add the minced garlic and 1 tsp red chilli flakes. Add and sauté onion slices for a min. on medium high flame. Mix in the rest of the veggies and sauté for another 2-3 mins or until the veggies are tender yet crunchy.
Mix in 1 cup of bean sprouts and let it cook for 2 mins on medium flame. Tip in the sauce mix, crushed peanuts and the soaked and drained rice noodles. Using tongs mix it all well. Let it cook for another 2 mins.
Garnish with more bean sprouts, roasted peanuts, chilli oil or chilli sauce, cilantro, and lime wedges.
Enjoy!!!
If you try this vegan pad Thai noodles recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handles.
Soak 200 gms thick rice noodles in boiling hot water for 15 mins.
Chop 1 cup veggies of choice - I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).
Mince 6-7 garlic cloves and 2-3 red Thai chillies.
Dry roast 1/3 cup of peanuts and crush them in a chopper. Keep some aside for garnish.
Sauce mix - 2.5 tbsps soy sauce, 3 tbsps tamarind pulp, 1.5 tsp miso paste (optional), 2 tbsps raw sugar or brown sugar, salt and black pepper to taste. Whisk all of this together and keep aside.
In a pan, heat 3 tbsps of groundnut oil and add the minced garlic and 1 tsp red chilli flakes. Add and sauté onion slices for a min. on medium high flame. Mix in the rest of the veggies and sauté for another 2-3 mins or until the veggies are tender yet crunchy.
Mix in 1 cup of bean sprouts and let it cook for 2 mins on medium flame. Tip in the sauce mix, crushed peanuts and the soaked and drained rice noodles. Using tongs mix it all well. Let it cook for another 2 mins.
Garnish with more bean sprouts, roasted peanuts, chilli oil or chilli sauce, cilantro and lime wedges.Enjoy!!!
Notes
Veggies of choice - I used carrots, capsicum, onions (can use broccoli, red or yellow peppers, zucchini and more).
A few years ago, we loved a joint in Pune that served delicious bunny chow but eventually it shut down. In this the bread is cut and scooped from top for it to look like a bowl and then it’s filled with curry of choice. Oh when the curry seeps into the bread as you take bites of it, if only the burst of flavours and textures could be explained in words. By the way I made my own whole wheat & oats bread for this, but you can opt to use any store bought bread of choice.
Recipe for mushroom curry – Serves 4
Ingredients –
350 gms mushrooms
2+2 tbsp olive oil
Salt and red chilli powder to taste
3 small onions
3 medium tomatoes
7-8 cloves garlic
1.5 inch ginger
3 green chillies
1/4 cup water
1 inch cinnamon stick
4 cloves
1 black cardamom
3 small cardamom
6-7 whole black peppercorns
1/2 inch mace
1 tsp cumin seeds
1 bay leaf
1/2 tsp turmeric powder
1.5 tsp each – red chilli powder, coriander powder, roasted cumin powder
1/2 tsp garam masala
300 ml coconut milk
1/3 cup frozen or boiled green peas
1/4 tsp kasuri methi
Method –
Clean and chop 350 gms mushrooms into thick slices. Drizzle olive oil, sprinkle a bit of salt and red chilli powder and roast in a preheated oven at 175 C for 4 mins. Toss them and re-cook for another 3 mins.
In a blender, blend together – 3 small onions, 3 medium tomatoes, cloves of garlic, 1.5 inch ginger, 3 green chillies, 1/4 cup water.
Heat 2 tbsp oil in a heavy bottom pan, add and sauté until fragrant – 1 inch cinnamon stick, 4 cloves, 1 black cardamom, 3 small cardamom, 6-7 black peppercorns, 1/2 inch mace, 1 tsp cumin seeds, 1 bay leaf.
Add the onion and tomato paste, mix well, cover and cook for 5-6 mins on medium high flame.
Uncover and cook for another 6-8 mins or until it releases oil. Turn the flame on slow and let it cook for another 2 mins.
Add 300 ml coconut milk. Mix. Add water as per desired gravy consistency. Add salt.
Mix in mushrooms and 1/3 cup frozen or boiled peas. Add kasuri methi.
To serve – cut the top of the bread to make a makeshift bowl, pour the gravy and garnish with chopped coriander leaves.
Enjoy!
If you like this foxtail millet bowl with chickpea paneer curry recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
I believe most of us here love potatoes in any form. With baby/new potatoes flooding the market, I crave for crisp potato snacks too often. However, on busy days I prefer quick and simple cooking.
Here for the evening snacking, baby potatoes are par boiled and smashed gently, brushed in with sea salt, black pepper, garlic and softened butter and roasted in the oven along with caper berries and jalapeños. Grated some parmesan on top before putting it inside the oven. Once done, sprinkled some chopped cilantro and hot garlic sauce. It’s mouthwatering delicious!!! Serve with coffee or beverages for choice and enjoy!
How to make it –
I use a pack of baby potatoes to make this. Pressure cook them to upto one whistle and let the steam release on it’s own. If you don’t have pressure cooker, boil them for 20 mins in a pot. Then keep each of them on a chopping board and smash them gently using a wooden potato smasher. Smash with the back of any flat base bowl if you don’t have potato smasher. Do not peel the potatoes.
Preheat the oven at 200 C fan assisted.
Meanwhile, mix together 1.5 tbsps butter, 1.5 tbsps minced garlic, sea salt to taste, 1/2 tsp black pepper. Brush this butter mix on the smashed potatoes and place them on a lined baking tray facing down (ideally in a single layer). Brush the remaining butter on top. Sprinkle a mix of 1/4 cup of caper berries and jalapeños. Grate 2 tbsps parmesan cheese and sprinkle that too on top.
Roast them in a preheated oven for about 15-20 mins or until they look golden brown crisp.
Take it out of the oven, sprinkle a tbsp of chopped cilantro and another tbsp of hot garlic sauce/sriracha.
Enjoy!!!
If you like this recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
I use a pack of baby potatoes to make this. Pressure cook them to upto one whistle and let the steam release on it’s own. If you don’t have pressure cooker, boil them for 20 mins in a pot. Then keep each of them on a chopping board and smash them gently using a wooden potato smasher. Smash with the back of any flat base bowl if you don’t have potato smasher. Do not peel the potatoes.
Preheat the oven at 200 C fan assisted.
Meanwhile, mix together 1.5 tbsps butter, 1.5 tbsps minced garlic, sea salt to taste, 1/2 tsp black pepper. Brush this butter mix on the smashed potatoes and place them on a lined baking tray facing down (ideally in a single layer). Brush the remaining butter on top. Sprinkle a mix of 1/4 cup of caper berries and jalapeños. Grate 2 tbsps parmesan cheese and sprinkle that too on top.
Roast them in a preheated oven for about 15-20 mins or until they look golden brown crisp.
Take it out of the oven, sprinkle a tbsp of chopped cilantro and another tbsp of hot garlic sauce/sriracha.Enjoy!!!
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
