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<p>Samosa Bhakarwadi is a delightful snack that combines the best of both samosas and Bhakarwadi, offering a unique and delicious flavour experience. The crispy spiral-shaped rolls filled with a spiced mixture provide a delightful crunch and burst of flavour with every bite. By following the simple recipe provided below, you can recreate this popular Maharashtrian snack in the comfort of your own kitchen.</p><h2>Table of Contents</h2><ul><li>Origin of Samosa Bhakarwadi </li><li>Ingredients</li><li>Recipe for Samosa Bhakarwadi</li><li>Instructions to make Samosa Bhakarwadi</li></ul><h2>Origin of Samosa Bhakarwadi</h2><p>Bhakarwadi is a traditional Maharashtrian snack that is believed to have originated in the regions of Pune and Kolhapur. The word ‘bhakarwadi’ is derived from the Marathi words 'bhakar' (meaning round) and 'wadi' (meaning snack). It is a combination of sweet, spicy, and tangy flavours, making it a delight for the taste buds.</p><p>The process of making Samosa Bhakarwadi involves rolling spiced gram flour (besan) and wheat flour dough into a thin circle. This dough is then filled with a mixture of cooked spices, coconut, and sesame seeds. The filled dough is then rolled tightly into a spiral shape and cut into small round pieces. These rounds are deep-fried until crispy and golden brown.</p><p>The resulting Samosa Bhakarwadi has a crunchy texture on the outside and a flavorful, slightly spicy filling on the inside. It is often enjoyed with tangy tamarind chutney or spicy green chutney, which complements the flavours perfectly.</p><p>Now, let's dive into the step-by-step recipe for making Samosa Bhakarwadi at home. This recipe will yield approximately 20-25 pieces of Bhakarwadi.</p><h2>Ingredients</h2><h3>For the dough</h3><p>1 cup all-purpose flour (maida)<br>1/4 cup semolina (sooji)<br>2 tablespoons oil<br>A pinch of salt<br>Water (as needed to knead the dough)</p><h3>For the filling</h3><p>1/2 cup gram flour (besan)<br>1/4 cup sesame seeds (til)<br>1/4 cup desiccated coconut<br>2 tablespoons poppy seeds (khus-khus)<br>2 tablespoons crushed peanuts<br>1 tablespoon red chili powder<br>1 teaspoon turmeric powder<br>1 teaspoon fennel seeds (saunf)<br>1 teaspoon cumin seeds (jeera)<br>1 teaspoon coriander powder<br>1 teaspoon dry mango powder (amchur)<br>1 teaspoon sugar<br>Salt to taste<br>2 tablespoons oil</p><h3>For frying</h3><p>Oil for deep frying</p><h3>For garnish</h3><p>Fresh coriander leaves (chopped)</p><h2>Instructions</h2><h3>Prepare the dough</h3><ol><li>In a mixing bowl, combine the all-purpose flour, semolina, oil, and a pinch of salt.</li><li>Gradually add water while kneading to form a smooth and firm dough.</li><li>Cover the dough with a damp cloth and let it rest for 20-30 minutes.</li></ol><h3>Prepare the filling</h3><ol><li>Heat 2 tablespoons of oil in a pan over medium heat.</li><li>Add fennel seeds, cumin seeds, and crushed peanuts. Sauté for a minute.</li><li>Add the gram flour (besan) and roast it until it turns golden brown and aromatic.</li><li>Now, add sesame seeds, poppy seeds, desiccated coconut, red chili powder, turmeric powder, coriander powder, dry mango powder, sugar, and salt. Mix well and cook for another 2-3 minutes.</li><li>Remove the mixture from heat and let it cool completely.</li></ol><h3>Assemble and shape the bhakarwadi</h3><ol><li>Divide the rested dough into small equal-sized balls.</li><li>Roll out each dough ball into a thin circle of approximately 4-5 inches in diameter.</li><li>Spread a thin layer of the prepared filling mixture evenly over the rolled-out dough circle.</li><li>Carefully roll the dough tightly into a spiral shape, sealing the edges with a little water to secure the spiral.</li><li>Repeat the process with the remaining dough balls and filling mixture.</li></ol><h2>Fry the bhakarwadi</h2><ol><li>Heat oil in a deep pan or kadai over medium heat.</li><li>Carefully slide a few rolled Bhakarwadi into the hot oil and fry them until they turn golden brown and crispy.</li><li>Remove the fried Bhakarwadi from the oil using a slotted spoon and drain excess oil on a paper towel.</li><li>Repeat the frying process with the remaining Bhakarwadi.</li></ol><h3>Garnish and serve</h3><ol><li>Once the Bhakarwadi has cooled, garnish it with freshly chopped coriander leaves.</li><li>Serve Samosa Bhakarwadi with tangy tamarind chutney or spicy green chutney, along with a hot cup of tea.</li></ol>

Samosa bhakarwadi is a popular Indian snack that combines the best of two worlds - the crispy, savory goodness of samosas and the spicy, tangy flavor of bhakarwadi. 

Learn The Art Of Making Samosa Bhakarwadi With The Step-By-Step Recipe Video By Zee Zest. Explore This Delightful Fusion Snack And Elevate Your Culinary Skills.

Watch Tasty And Easy Samosa Bhakarwadi Recipe  | ZeeZest

Samosa Bhakarwadi

Take a bowl, add flour, ajwain (carom seeds), salt, ghee and mix well. 

Now add water and make stiff dough. Cover and keep aside.   

Heat oil in a pan, add hing, ginger chilli paste and sauté.   

Add coriander, cumin, crushed fennel and mix well.   

Add potato, green peas and saute for 2-3 minutes.   

Add salt, amchur powder, coriander leaves and mix well. Turn off the flame and allow it to cool down.   

Take one portion of the dough and roll it into flatbread, put sweet chutney first like spreading sauce on pizza.   

Now spread the filling over it evenly.

Roll it like a swiss roll.    

Cut it and refrigerate it 30 minute.

After cutting this roll remember to press every slice just to make sure that it will not fall apart while cooking.  

Deep fry until golden brown in colour on medium flame.

Remove and serve hot with chutney

Samosa bhakarwadi is a popular Indian snack that combines samosas and bhakarwadi. 

samosa bhakarvadi_seo

<p>Indulge in the irresistible flavours of the smoked paneer makhani gravy—a delectable combination of smoky paneer and creamy tomato sauce, creating a rich and satisfying dish that is sure to tantalise your taste buds.</p><h2>Table of contents</h2><ul><li>About the Smoked paneer makhani gravy </li><li>Ingredients</li><li>Preparation</li><li>Step-by-step instructions</li><li>Pro tips</li><li>Quick recap</li></ul><h2>About the smoked paneer makhani gravy</h2><p>The smoked paneer makhani gravy is a delightful and flavorful Indian dish that combines smoky paneer (Indian cottage cheese) with a rich and creamy tomato-based sauce. The gravy is prepared by cooking onions, tomatoes, and a blend of aromatic spices, which are then blended into a smooth puree. The smoky flavour is added by using a charcoal smoking technique. The paneer is simmered in the creamy tomato gravy, resulting in a luscious and aromatic dish that is perfect to be enjoyed with naan, roti, or rice. The smoked paneer makhani gravy offers a tantalising combination of smoky, tangy, and creamy flavours, making it a popular choice in Indian cuisine.</p><h2>Ingredients</h2><h3>For gravy</h3><ol><li>1 onion, roughly diced</li><li>4-5 tomatoes, roughly diced</li><li>3 dried Kashmiri red chillies</li><li>8-10 cashews</li><li>6 garlic cloves</li><li>1-inch ginger</li><li>1 bay leaf</li><li>½ inch cinnamon stick</li><li>3 green cardamom</li><li>3 cloves</li><li>1 tsp Kashmiri red chilli powder</li><li>1 green chilli</li><li>1 tbsp butter</li><li>¼ tsp turmeric powder</li><li>Water, as required</li></ol><h3>For final cooking</h3><ol><li>2 tbsp butter</li><li>1 tsp oil</li><li>1 tsp chopped ginger</li><li>1 tsp Kashmiri red chilli powder</li><li>1 tsp coriander powder</li><li>400 grams of diced paneer</li><li>1 tsp kasuri methi</li><li>1 tsp sugar</li><li>Salt, to taste</li><li>2 tbsp fresh cream</li></ol><h3>For smoke</h3><ol><li>Charcoal</li><li>Ghee</li><li>Whole spices</li></ol><h3>For garnish </h3><ol><li>Fresh cream</li><li>Coriander leaves</li></ol><h2>Preparation</h2><ol><li><strong>Prepare the ingredients:</strong> Gather and measure all the required ingredients for the recipe, including onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, ginger, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, and coriander leaves.</li><li><strong>Chop the onions and tomatoes: </strong>Roughly dice the onions and tomatoes to make them ready for cooking.</li><li><strong>Soak the dried red chillies: </strong>If using dried red chillies, soak them in warm water for about 15 minutes to soften them before blending.</li><li><strong>Prepare the ginger and garlic:</strong> Peel and finely chop the ginger and garlic cloves for later use.</li><li><strong>Grind the ingredients: </strong>In a blender, combine the soaked dried red chillies, chopped onions, tomatoes, cashews, ginger, garlic, and whole spices. Blend them until you achieve a smooth paste consistency.</li><li><strong>Strain the paste:</strong> Pass the blended mixture through a strainer to remove any fibrous or coarse particles and ensure a smooth gravy texture.</li></ol><p>Once these prep steps are completed, you'll be ready to proceed with the actual cooking of the Smoked Paneer Makhni Gravy.</p><h2>Step-by-step instructions</h2><ol><li>In a pan, combine onion, tomato, dried chillies, cashews, cloves, ginger, bay leaf, cinnamon stick, garlic cloves, green cardamoms, red chilli powder, green chilli, butter, turmeric powder, and water. Cook until the tomatoes are soft and well-cooked.</li><li>Grind the mixture into a fine paste and strain it.</li><li>In a separate pan, melt butter and oil. Add chopped ginger, red chilli powder, and coriander powder. Cook for a while.</li><li>Add the prepared puree, paneer, water, and cook for 2-3 minutes.</li><li>Stir in Kasuri methi, salt, and sugar, and mix well. Finally, add fresh cream and turn off the flame.</li><li>Place a steel bowl in the pan and add hot coal, whole spices, and ghee. Cover it with a lid and let it rest for 15-20 seconds.</li><li>Remove the bowl and serve the dish hot. Garnish with cream and coriander leaves.</li></ol><h2>Pro tips</h2><ol><li><strong>Soaking cashews: </strong>Soak the cashews in warm water for about 15 minutes before blending to soften them and achieve a smoother and creamier texture in the gravy.</li><li><strong>Adjusting spices: </strong>Adjust the amount of red chilli powder and whole spices according to your preferences. </li><li><strong>Smoking technique: </strong>To achieve a smoky flavour, use natural charcoal and heat it until it is red hot. Place a steel bowl over the gravy, add the hot charcoal along with ghee and whole spices, and cover the pan tightly. Let it sit for a few minutes to infuse the smoky aroma into the gravy.</li><li><strong>Creamy consistency:</strong> For a richer and creamier gravy, add a little more fresh cream towards the end of cooking to enhance the velvety texture of the dish.</li></ol><h2>Quick recap</h2><h3>Ingredients</h3><p>Onions, tomatoes, dried red chillies, cashews, ginger, garlic, whole spices, butter, oil, red chilli powder, coriander powder, kasuri methi, salt, sugar, fresh cream, paneer, and coriander leaves.</p><h3>Instructions</h3><ol><li>Cook onions, tomatoes, dried red chillies, cashews, ginger, garlic, and whole spices, then blend into a smooth paste.</li><li>Strain the paste to achieve a silky texture.</li><li>Sauté ginger, red chilli powder, and coriander powder in butter and oil.</li><li>Add the prepared paste, paneer, and water, simmer until well combined, then season with kasuri methi, salt, and sugar.</li><li>Infuse a smoky flavour by using a charcoal smoking technique.</li><li>Finish the gravy with a swirl of fresh cream and garnish with coriander leaves.</li></ol>

Paneer Makhni Gravy is a rich and creamy vegetarian dish that originated in Northern India. The dish is a variation of the classic Butter Chicken.

Indulge In The Creamy Goodness Of Zeezest's Smoked Paneer Makhni Gravy Recipe, A Culinary Masterpiece That Promises A Delightful Fusion Of Flavors For Food Lovers.

Watch Smoked Paneer Makhni Gravy Recipe | ZeeZest Recipes

Smoked Paneer Makhni Gravy

Take a pan, add onion, tomato, dried chillies, cashews, clove, ginger, bay leaf, cinnamon stick, garlic cloves, green cardamoms, red chilli powder, green chilli, butter, turmeric powder, water and cook until tomatoes are cooked and become soft.   

Grind it into fine paste.

Strain it.

Melt butter and oil in a pan.

Add chopped ginger, red chilli powder, coriander powder and cook.

Add the puree, paneer, water and cook for 2-3 minutes.

Add kasuri methi, salt, sugar and mix well.

Add fresh cream and mix well, turn off the flame.

Place a steel bowl, add hot coal, whole spices and ghee. 

Cover with lid and let it rest for 15-20 seconds.

Remove the bowl and serve hot.

Garnish with cream and coriander. 

Paneer Makhni Gravy is a rich and creamy dish that originated in Northern India. 

smoked paneer makhni gravy_seo

<p>Jeera Aloo and Masala Puri are two mouthwatering dishes that hail from the rich culinary heritage of India. These dishes are cherished for their bold flavours, aromatic spices, and the perfect balance of heat and tanginess. Jeera Aloo, also known as Cumin Potatoes, features sautéed potatoes infused with the earthy flavours of cumin seeds, while Masala Puri is a crispy and spicy deep-fried bread that serves as a perfect accompaniment.</p><h2>Table of contents</h2><ul><li>Origins of Jeera Aloo and Masala Puri</li><li>Ingredients for Jeera Aloo and Masala Puri</li><li>Recipe of Jeera Aloo and Masala Puri</li><li>Instructions for cooking</li><li>Tips to make Jeera Aloo and Masala Puri</li></ul><h2>Origins of Jeera Aloo and Masala Puri</h2><p>Jeera Aloo is a popular vegetarian dish that originated in North India. The word 'jeera' refers to cumin seeds, which are one of the star ingredients in this dish. Potatoes, being a staple ingredient in Indian cuisine, are sliced or cubed and cooked with a blend of aromatic spices, including cumin seeds, turmeric, red chilli powder, and coriander. The result is a flavorful and comforting dish that pairs well with both rice and bread.</p><p>Masala Puri, on the other hand, is a spicy and crispy deep-fried bread that is enjoyed as a snack or a side dish. It is made from a dough of all-purpose flour (maida) combined with a variety of spices such as red chili powder, turmeric, cumin, and black salt. The dough is rolled out into small circles, deep-fried until golden brown and puffed up, creating a delightful crunch. Masala Puri is often served with Jeera Aloo and accompanied by tangy chutneys, yogurt, or pickles.</p><p>Now, let's dive into the step-by-step recipe for making Jeera Aloo at home. This recipe serves approximately 4-6 servings.</p><h2>How to make Jeera Aloo</h2><h3>Ingredients</h3><ol><li>4 medium-sized potatoes, boiled and cubed</li><li>2 tablespoons oil or ghee (clarified butter)</li><li>1 teaspoon cumin seeds (jeera)</li><li>1 teaspoon ginger, grated</li><li>1-2 green chilies, finely chopped (adjust according to spice preference)</li><li>1/2 teaspoon turmeric powder</li><li>1/2 teaspoon red chili powder (adjust according to spice preference)</li><li>1/2 teaspoon coriander powder</li><li>Salt to taste</li><li>Fresh coriander leaves, chopped (for garnish)</li><li>Lemon wedges (for serving)</li></ol><h3>Instructions</h3><ol><li>Place the potatoes in a large pot of water and bring it to a boil.</li><li>Boil the potatoes until they are cooked but still firm. Test by inserting a knife; it should go in easily but not break the potatoes.</li><li>Once boiled, drain the potatoes and let them cool slightly.</li><li>Peel the potatoes and cut them into cubes. Set aside.</li><li>Heat oil or ghee in a large pan or skillet over medium heat.</li><li>Add the cumin seeds to the hot oil and let them splutter for a few seconds.</li><li>Stir in the grated ginger and chopped green chilies. Sauté for a minute until the ginger becomes fragrant.</li><li>Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices.</li><li>Add the cubed potatoes to the pan and gently toss them in the spice mixture until they are well-coated.</li><li>Reduce the heat to low and cover the pan. Let the potatoes cook for about 8-10 minutes, stirring occasionally, until they are tender and infused with the flavors of the spices.</li><li>Once the potatoes are cooked, remove the pan from heat.</li><li>Garnish with freshly chopped coriander leaves.</li></ol><h2>Recipe for Masala Puri</h2><p>Now, let's move on to the step-by-step recipe for making Masala Puri at home. This recipe makes approximately 15-20 puris.</p><h3>Ingredients</h3><ol><li>2 cups all-purpose flour (maida)</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon red chili powder</li><li>1/2 teaspoon turmeric powder</li><li>1/2 teaspoon cumin seeds (jeera)</li><li>Oil for deep frying</li><li>Water (as needed to knead the dough)</li></ol><h3>Instructions</h3><ol><li>In a large mixing bowl, combine the all-purpose flour, salt, red chili powder, turmeric powder, and cumin seeds.</li><li>Gradually add water, a little at a time, and knead the dough until it is smooth and firm.</li><li>Cover the dough with a damp cloth and let it rest for about 15-20 minutes.</li><li>Divide the rested dough into small equal-sized balls.</li><li>Take one dough ball and roll it out into a small circle, approximately 3-4 inches in diameter.</li><li>Heat oil in a deep pan or kadai over medium heat for frying.</li><li>Gently slide the rolled puri into the hot oil and press it lightly with a slotted spoon.</li><li>The puri will start to puff up. Fry it until it turns golden brown on both sides.</li><li>Remove the fried puri from the oil and drain excess oil on a paper towel.</li><li>Repeat the frying process with the remaining dough balls, making sure to maintain the oil temperature for even frying.</li><li>Arrange the cooked Jeera Aloo in a serving dish.</li><li>Serve the hot Jeera Aloo alongside the crispy Masala Puri.</li><li>Garnish the Jeera Aloo with freshly chopped coriander leaves.</li><li>Serve with lemon wedges for squeezing over the potatoes and additional spiciness if desired.</li></ol><h2>Pro tips</h2><ol><li>You can adjust the spiciness of both the Jeera Aloo and Masala Puri according to your preference by increasing or decreasing the amount of chilli powder or green chilies.</li><li>Feel free to add other vegetables like peas or bell peppers to the Jeera Aloo for added flavour and nutrition.</li><li>The Masala Puri can be made in different shapes such as circles or triangles. Get creative and experiment with different shapes and sizes.</li><li>Serve the Jeera Aloo and Masala Puri with yogurt, tangy chutneys, or pickles for a burst of flavours.</li><li>These dishes can be enjoyed as a snack, appetiser, or as part of a larger meal.</li></ol>

If you are looking for a dish that is easy to make and flavorful, look no further than Masaledar Jeera Aloo Sabzi and Masala Puri. 

Enjoy A Flavorful Twist To Puris With Our Easy And Tasty Jeera Aloo Masala Puri Recipe On Zeezest! Aromatic And Delightful, It's A Unique Culinary Experience.

Easy And Tasty Jeera Aloo Masala Puri Recipe | ZeeZest

Jeera Aloo & Masala Puri

Take a bowl and mix all the ingredients in it which were for dough except water and mix it well.   

Now add water and make semi hard dough. 

Divide the dough into equal portions.

Roll the balls using a rolling pin on the rolling board.  

Deep fry them until puff and golden in colour from both sides. Remove and keep aside.

Heat ghee in a pan, add cumin, coriander seeds, hing and saute.   

Add ginger green chilli paste and saute.  

Add turmeric powder, red chilli powder, coriander powder and saute.   

Add amchur powder, kasuri methi and mix well.

Add potato, salt and mix well. Cook for 2-3 minutes.   

Add coriander leaves and mix well.    

Turn off the flame and serve hot with puri.  

Masaledar Jeera Aloo Sabzi and Masala Puri are easy to make and packed with flavor.

jeera aloo with masala puri_seo

<p>Paneer bread pakora is a popular and delicious Indian snack made with a combination of paneer and bread. They are a perfect blend of taste and texture with a crispy exterior and a soft and flavourful interior. Paneer bread pakora is a popular street food and are also served in restaurants. They are a perfect snack for any occasion, whether it’s a casual get-together or a formal party. They are also a great option for vegetarians as they are a source of protein. <br><strong>Table of content</strong><br>About paneer bread pakora<br>Ingredients<br>Preparation for the batter<br>How to make paneer bread pakora<br>Pro tips<br>Quick recap</p><h2>About Paneer Bread Pakora</h2><p>Paneer bread pakora is a popular street food in India, typically made by stuffing soft paneer (Indian cottage cheese) inside a sandwich bread and deep frying it. It is a fusion dish that has its origin in Indian street food culture. The dish has been around for a long time, and it is likely that it was first created by street vendors who were looking for new and creative ways to use paneer, one of the most popular ingredients in Indian cuisine.<br>To make paneer bread pakora, take a slice of bread and remove the crust. Cut the paneer into small slices or crumbles, put it in the centre of the bread slice, and fold the slice of bread over the paneer to make a sandwich. Mix together a batter of besan (gram flour), spices and water to make a smooth batter. Dip the sandwich in the batter, making sure it is well coated, then deep fry it in hot oil until golden brown. Drain on a paper towel and serve the paneer bread pakora hot with chutney or ketchup.<br>Paneer bread pakora is a great snack option for those who are looking for a crispy and flavourful bite. The combination of the soft and creamy paneer with the crispy and spiced batter makes for a delicious snack. It's best served hot and enjoyed with a chutney or sauce.</p><h2>Ingredients For Paneer Bread Pakora</h2><ol><li>8-10 Bread slices</li><li>Oil for frying</li></ol><h3>For coating</h3><ol><li>1 Teapoon Oil</li><li>1 teaspoon Mustard Seed</li><li>¼ teaspoon hing</li><li>1 Teaspoon chopped curry leaves</li><li>2 Chopped green chillies</li><li>½ teaspoon Red chilli powder</li><li>½ teaspoon cumin powder</li><li>2 Cups mashed potatoes</li><li>2 Teaspoon roasted and crushed coriander seeds</li><li>Salt to taste</li><li>½ cup boiled green peas</li><li>1 tablespoon chopped coriander leaves</li><li>2 Teaspoon Chaat Masala</li></ol><h3>For stuffing</h3><ol><li>250 gm Paneer slices</li></ol><h3>For serving</h3><ol><li>Green chutney</li><li>Sweet chutney</li></ol><h2>How to make paneer bread pakora</h2><ol><li>Heat oil in a pan, add Mustard seeds, hing, curry leaves and saute</li><li>Add green chilli, red chilli powder, cumin powder and saute</li><li>Add potatoes, coriander seeds, peas, salt and mix well. Cook for 2-3 minutes</li><li>Add coriander leaves, chaat masala and mix well. Turn off the flame and let it cool down</li><li>In a bowl add gram flour, red chilli powder, turmeric powder, carom seeds, salt, and water and mix well using a whisk</li><li>Now take a bread slice and spread the potato filling and put the paneer slice in the centre and cover it with the filling and a slice of bread in the end.</li><li>Press the sandwich gently, so that the filling and the bread slice will stick together</li><li>Dip the sandwich into the batter and put it in the pot filled with hot oil</li><li>Cook until golden brown</li><li>Cut into half and serve hot with chutney (green or red)</li></ol><h2>Quick recap of Paneer Bread Pakora recipe </h2><ol><li>To prepare paneer bread pakora, take a slice of bread and remove the crust.</li><li>Cut the paneer into small slices or crumble it, place it in the centre of the bread slice and fold the bread slice over the paneer to make a sandwich.</li><li>Mix a batter of Besan (chickpea flour), spices and water to make a smooth batter.</li><li>Dip the sandwich in the batter and make sure it is well covered, then deep fry it in hot oil until golden brown.</li><li>Drain it on a paper towel and serve the paneer bread pakora hot with chutney or ketchup.</li></ol><h2>Pro Tips</h2><p>1. Make sure the paneer is fresh and not too moist.</p><p>2. Cut the paneer into slices.</p><p>3. Mix the batter well and let it rest for a few minutes before using it to coat the sandwich.</p><p>4. Use enough oil for frying and heat it to the right temperature (about 350-375°F) before putting the pakoras in it.</p><p>5. Fry the pakoras in small portions to ensure even cooking.</p><p>6. Drain the pakoras on a paper towel to remove excess oil before serving.</p><p>7. Serve them hot with chutney or ketchup.</p>

Paneer bread pakora is a popular and delicious Indian snack that consists of a combination of paneer and bread. 

Watch Paneer Bread Pakora Recipe On Zeezest Culinary Delight, A Curated Delight Blending Flavors To Elevate The Classic Indian Dish For Culinary Enthusiasts.

Watch Paneer Bread Pakora Recipe | ZeeZest Culinary Delight

Paneer Bread Pakora

Heat oil in a pan, add mustard seeds, hing, chopped curry leaves, green chilies, red chilli powder, cumin powder, roasted and crushed coriander seeds, chaat masala and salt and mix well.

Now add potatoes, peas and chopped coriander leaves and mix well. Turn off the flame and let it cool down.

Take a bowl, add chickpea flour, turmeric powder, red chilli powder, carom seeds, salt and water and mix everything well.   Take a slice of bread, spread the potato filling, add paneer slice in the centre. 

Cover it with the filling and at the end a bread slice. Press the sandwich gently. 

Dip the sandwich into the batter and put it in the pot filled with hot oil.   

Cook until golden brown.

Put it on the board and cut into half.   

Serve hot with chutney. 

Paneer bread pakora is a popular snack that combines paneer and bread. 

paneer bread pakoda_seo

<p>Thepla is a type of Indian flatbread and is one of the most famous dishes of Gujarati cuisine. It is famous not only in Western India but also in North India. It is made from wheat flour, fenugreek leaves (known as methi in India) and spices (such as turmeric powder, red chilli powder, coriander powder, etc.). Thepla is not only made from fenugreek leaves, and other things like radish (commonly known as muli in India) or bottle gourd (dhudi) can also be added. Methi Thepla takes a little time to prepare, and you can enjoy it anytime.</p><h2>What is Methi Thepla?</h2><p>Methi Thepla (fenugreek flatbread), famous in Gujarati cuisine, is made of wheat flour, chickpea flour (also known as besan), fenugreek leaves, and powder.<br>Thepla is one of the most popular dishes for Indian travellers, as it does not spoil for many days and is a good choice for long trips.</p><p>You can enjoy this methi thepla at any time of the day. It is usually eaten in the morning for breakfast, but you can also enjoy it at any other time, such as lunch or dinner.</p><p>You can eat Methi Thepla with mango pickle or curd, but many people like to eat it with tea.</p><p>Fenugreek leaves are super healthy, and the bitterness is softened by wheat flour, and spices enhance the flavours. </p><h2>Types of Thepla</h2><p>There are many types of Thepla, and we serve them in many ways, but here we will discuss only some of them which are generally prepared - Plain Thepla, Radish Thepla and Dhundhi Thepla, and Methi Thepla.</p><ol><li><span style="color:hsl(0,0%,0%);"><strong>Plain Thepla:</strong> Also known as Sada Thepla (plain thepla), is the simplest of all thepla and is prepared with a few ingredients like wheat flour, spices like red chilli powder, and turmeric powder. Knead it well, make it into flatbread, and enjoy the thepla.</span></li><li><span style="color:hsl(0,0%,0%);"><strong>Muli thepla: </strong>Muli thepla (also known as radish thepla) is very similar to plain thepla, but in this case, you need to grate the radish and add it to the mixture. Mix the spices, radish, and leaves and knead everything well. Prepare pita bread, cook well, and enjoy with mango pickles or cottage cheese.</span></li><li><span style="color:hsl(0,0%,0%);"><strong>Dudhi thepla:</strong> In this type of thepla, only one ingredient is different, the bottle gourd (dudhi). We use grated bottle gourd in a mixture of wheat flour and spices; we add grated bottle gourd.</span></li></ol><p>Now that we have presented some examples of theplas, we will prepare our favourite methi thepla.</p><h2>INGREDIENTS  FOR METHI THEPLA RECIPE</h2><ol><li>1 cup chopped fenugreek leaves (methi)</li><li>Salt to taste</li><li>2 tsp Sesame seeds (til ke beej)</li><li>¼ tsp asafoetida  (hing)</li><li>½ tsp turmeric powder  (haldi powder)</li><li>1 tsp red chilli powder  (Red Chilli Powder)</li><li>1 tsp coriander powder  ( sukha dhaniya powder)</li><li>½ tsp cumin powder  (jeera powder)</li><li>1 tsp green chilli and ginger paste (hari mirchi and adhrakh paste)</li><li>Ajwain (carom seeds)</li><li>¼ cup curd </li><li>¼ cup oil </li><li>2 cups whole wheat flour </li><li>2 tsp besan </li><li>Water as required</li><li>Oil for cooking </li><li>Extra flour for dusting </li><li>Pickle </li><li>Green chillies</li></ol><h2>PREPARATIONS FOR THE THEPLA DOUGH</h2><ol><li>Take a bowl, mix wheat flour in it, then add chopped fenugreek leaves as well. Now put gram flour in it, add powder spices like turmeric powder, red chilli powder, coriander powder and cumin powder.</li><li>Salt to taste, curd, ajwain (carom seeds),  green chilli and ginger paste, sesame seeds, hing (asafoetida).</li><li>Now put 2 tbsp of oil in it and add some water at the end</li><li>Now Knead it well</li><li>Now add water to it and knead it well so that it becomes a soft dough<br><strong>Tip: </strong>Add water little by little, adding water all at once will not make soft dough</li><li>In the end, add 2 tbsp of oil to it and knead it for the last time so that it becomes soft.</li><li>Now that it is well kneaded, now we will make small balls out of it which should be of equal size from which we will make Methi Thepla.</li></ol><h2>HOW TO MAKE METHI THEPLA</h2><ol><li>Now that we have prepared everything, now we will take a rolling board on which we will roll out small balls of the kneaded dough.</li><li>Now take that thepla balls one by one, put some flour on the rolling board and make the balls into a flatbread.<br><strong>NOTE: </strong>Just make the methi thepla a bit thicker because of its softness if you roll it very flat not thick, it will become crispy like a crispy papad.</li><li>Light the gas on a medium flame and put a griddle pan on it, if you don’t have a griddle pan no worries just take tawa instead.</li><li>Once the pan is hot, put flattened thepla on it. Lets cook for less than a minute until it becomes light golden or you see faint air pockets on the top.</li><li>Now flip and apply some oil all over it. Flip again and apply oil to other side and cook.<br><strong>NOTE:</strong> Don’t over cook the theplas, make it golden brown. If you over cook the thepla, it will taste a little bitter.</li><li>Continue to flip back a couple of times until it becomes golden brown. In the same way you can make all theplas.</li></ol><h2>QUICK RECAP OF THE THEPLA RECIPE</h2><ol><li>Once your dough is ready, make small even sized balls, and use a rolling pin to make flatbreads.</li><li>Once your pan is hot, place the rolled flatbread on it, and let it cook.</li><li>Flip over the thepla, and brush it with oil.</li><li>Repeat on the other side, and cook the thepla till it is golden brown.</li></ol><h2>EXPERT TIPS FOR THEPLA RECIPE </h2><ol><li>When preparing theplas, make sure to use fresh ingredients, especially fenugreek. Try to find extra dark-looking fenugreek leaves.</li><li>Wash 150-200 grams of fenugreek leaves with water and dry them well. Then separate the fenugreek leaves from the stem. Only use the leaves.</li><li>Chop the leaves very finely because if they are not chopped properly, they can tear the dough when rolling.</li><li>If you want to store theplas for some time, keep them in rolled in an aluminium foil.</li><li>While fresh ingredients are always delightful, beginners can always use ginger powder instead of grated ginger to make rolling easier.</li></ol>

Thepla is one of the most popular dishes for Indian travelers, as it does not spoil for many days and is a good choice for long trips.

Discover The Simplicity And Taste Of An Authentic Gujarati Thepla Recipe On Zeezest Recipes, Offering An Easy Yet Flavorful Addition To Your Meal Repertoire.

Easy And Tasty Gujarati Thepla Recipe | ZeeZest Recipes

Thepla

Take a bowl, mix wheat flour in it, and add chopped fenugreek leaves.   

Now add chickpea flour and add powdered spices like turmeric powder, red chilli powder, coriander powder and cumin powder. 

Add salt to taste, curd, ajwain (carom seeds), green chilli and ginger paste, sesame seeds, hing (asafoetida).   

Now add 2 tbsp of oil.   

Add a little water at the end.

Knead the dough well and add water and knead well so that it becomes a soft dough.

Finally, add 2 tbsp of oil and knead the dough one last time so that it becomes soft. Now that it is well kneaded, we will make small balls from it, which should be the same size and from which we will make methi thepla.

Now that we have prepared everything, we take a rolling board on which we roll out small balls of the kneaded dough. 

Take thepla balls one by one, put some flour on the rolling board and shape the balls into a flatbread.

Once the pan is hot, place the flattened thepla on it. Let them cook. Now flip the patty over and brush it with oil. Flip the pan again and brush the other side with oil and cook.   for less than a minute until they turn slightly golden, or you see slight air pockets on the top. 

Turn the thepla over a few times until it is golden brown. You can prepare all thepla in this way. 

Now take a nice clean plate, fold the thepla in half and fold it again so that it has the shape of a triangle.

Thepla is one of the most popular dishes for Indian travelers.

thepla_seo

<h2>Multigrain onion dosa with chutney</h2><p>Multigrain onion dosa is a delicious and nutritious variation of the traditional south Indian dish called dosa. Dosa is a type of thin and crispy crepe that is made with a fermented batter of rice and lentils. It is a popular breakfast food in south India. In addition to being nutritious, multigrain onion dosa is also very flavourful and enjoyable to eat. The combination of the crispy dosa and the spicy filling creates a unique and satisfying taste that is sure to delight the taste buds. It is a perfect breakfast food or snack that is sure to satisfy the appetite and provide a boost of energy.<br><strong>Table of content</strong><br>About multigrain onion dosa<br>Ingredients<br>Preparation for the batter and onion tomato chutney<br>How to make dosa<br>Pro tips<br>Quick recap</p><h2>About multigrain onion dosa and onion tomato chutney</h2><p>Multigrain onion dosa is made by adding a variety of grains and seeds to the dosa batter, such as oats, ragi, millets, and flax seeds. This adds a boost of nutrition and a unique texture to the dosa. The batter is then fermented and mixed with finely chopped onions and a variety of spices such as cumin, coriander, and mustard seeds.<br>The dosa is then cooked on a griddle or tawa until it is crispy and golden brown on both sides. It is often served with a side of chutney or sambar, as well as a filling of spiced potatoes or vegetables.<br>Multigrain onion dosa is a nutritious and satisfying meal that is high in protein, fibre, and a variety of vitamins and minerals. The addition of multigrain and seeds to the dosa batter adds a good source of fibre and nutrients such as iron, zinc, and B vitamins. The onions and spices add flavour and nutrition, making this dish a well-rounded and tasty meal.<br>On the other hand, Onion tomato chutney is a versatile condiment that can be served with a variety of Indian snacks such as samosas, vadas, idlis, and dosa. It can also be used as a spread on sandwiches or as a dip for chips. It is popular in South India and most commonly served with Idli and Dosa.<br>The chutney is typically made with a combination of sautéed onions and tomatoes, which are then ground to a smooth paste. It can be made spicy or mild to suit individual preferences.</p><h2>INGREDIENTS</h2><h3>For soaking </h3><ol><li><strong>¾ cup parboiled rice (Ukhad):</strong> You can take long-grain and short-grain rice as per your own taste, but in today’s recipe we are taking ukhad rice. Parboiled rice is a good choice for dosa because it has been partially boiled in the husk, which makes it less sticky than other types of rice and gives it a firmer texture.</li><li><strong>2 tbsp chana dal: </strong>Chana Dal (split Bengal gram), is high protein content and gives great texture and flavour to the dosa.</li><li><strong>2 tbsp urad dal: </strong>Split black lentils (urad dal) are commonly used to make dosa batter. They are known for their high protein content, which gives dosa its characteristic golden colour and fluffy texture. They also provide a rich, nutty flavour to the batter.</li><li><strong>2 tbsp yellow moong dal: </strong>Yellow moong dal is a rich source of protein, dietary fibre and various minerals, it is also known for its weight-loss benefits as it is low in calories and high in protein.</li><li><strong>2 tbsp tur dal:</strong> Toor Dal (split pigeon peas) is a good source of carbohydrates and protein which can help in fermenting the batter, resulting in a better texture and taste.<br><strong>2 tbsp split green moong dal:</strong> Moong dal (split green gram) can be used to make a healthier version of dosa, as it is low in calories and high in protein and vitamins.<br><strong>2 tbsp rajgira: </strong>Rajgira, also known as amaranth, is a grain that is commonly used in Indian cuisine. It is gluten-free and high in protein. Rajgira is also a good source of minerals such as iron and calcium.</li></ol><h3>For cooking </h3><ol><li>2 tablespoon butter </li><li>Gun powder</li><li>2 tablespoon chopped onion</li><li>½ teaspoon chopped green chilli</li><li>1 Teaspoon chopped coriander leaves</li></ol><h3>For onion tomato chutney</h3><ol><li>1 tbsp oil</li><li>1 tsp urad dal</li><li>1 cup diced onion</li><li>1 cup diced tomato</li><li>1 tbsp Kashmiri red powder </li><li>½ Inch ginger</li><li>2-3 garlic cloves</li><li>1 tsp tamarind pulp</li><li>Salt to taste</li></ol><h3>For tadka </h3><ol><li>2 Tsp oil</li><li>1 tsp mustard seeds</li><li>Few curry leaves</li></ol><h2>HOW TO MAKE MULTIGRAIN ONION DOSA</h2><h3>Batter for dosa</h3><ol><li>Take a bowl and add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Wash it with water and soak it for 4-5 hours</li><li>In a blender jar, add soaked lentils and rice and grind it into a fine paste. </li><li>Let it rest for 2-3 hours</li><li>Onion tomato chutney for dosa </li><li>Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute</li><li>Add tomato and cook for 2-3 minutes</li><li>Add red chilli powder and saute. Add tamarind paste, salt and mix well.</li><li>Grind it into a fine paste. For tadka, heat oil, add mustard seeds, curry leaves and let it splutter. Pour the tadka over the chutney</li></ol><h3>How to make dosa </h3><ol><li>Heat a griddle pan, spread the ladleful of batter into a circle. </li><li>Add butter and spread it, add onion, green chilli, gunpowder and spread it. </li><li>Sprinkle coriander leaves fold and serve hot</li></ol><h2>PRO TIPS</h2><ol><li>Soak the multigrain dosa batter overnight or for at least 6 hours to make it more fluffy and soft.</li><li>Add finely chopped onions, carrots, and other vegetables to the batter to make it more nutritious.</li><li>Mix the batter well to ensure that the ingredients are evenly distributed.</li><li>Heat the skillet or tawa before pouring the batter to make sure the dosa is cooked evenly.</li><li>Use a ladle to pour the batter on the skillet or tawa, spreading it out in a circular motion to form a thin and crispy dosa.</li><li>Add ghee or oil while cooking the dosa to ensure it is crispy and golden brown.</li><li>Cook the dosa on medium heat, flipping it over to cook both sides until golden brown.</li><li>Serve hot with chutney or sambar for a delicious and nutritious breakfast.</li><li>You can also add some seeds like flaxseeds, chia seeds, and sunflower seeds to the batter for more nutritional benefits.</li><li>Experiment with different types of multigrain flours to find a combination that you like.</li></ol><h2>QUICK RECAP OF THE MULTIGRAIN ONION DOSA RECIPE</h2><ol><li>In a bowl add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Pour water and soak it for 4-5 hours</li><li>In a blender jar, add soaked lentils and rice and grind it tinto fine paste. Let it rest for 2-3 hours</li><li>Heat oil in a pan, add urad dal and saute. Add onion, ginger, garlic and saute it for 1 minute</li><li>Add tomato and cook for 2-3 minutes</li><li>Add  red chilli powder and saute. Add tamarind paste, salt and mix well.</li><li>Grind it into a fine paste. For tadka, heat oil, add mustard seeds, curry leaves and let iyt splutter. Pour the tadka over the chutney</li><li>Heat a griddle pan, spread the ladleful of batter into a circle. </li><li>Add butter and spread it, add onion, green chilli, gunpowder and spread it . Sprinkle coriander leaves fold and serve hot</li></ol>

Multigrain Onion Dosa is a type of thin and crispy crepe that is made with a fermented batter of rice and lentils. 

Try The Healthy But Tasty Multigrain Onion Dosa With Chutney Recipe On Zeezest For A Wholesome Meal. Explore The Blend Of Flavors And Health Benefits In This Dish!

Healthy Multigrain Onion Dosa with Chutney Recipe | ZeeZest

Multigrain Onion Dosa with Chutney

Take a bowl and add rice, chana dal, urad dal, yellow moong dal, green moong dal, tur dal, masoor dal, rajgira. Wash it with water and soak it for 4-5 hours. 

indian Recipes