BM #92 Day 18 - 

Radha Vallabhi is a traditional Bengali style Dal Stuffed Puri.
Many Bengalis start their day with these delicious treats.

The stuffing varies from family to family. Sometimes they are stuffed with Urad Dal and other times they are stuffed with Chana Dal along with spices.

I felt they are similar to the Bedmi Puris with slightly different spices. These are often served in temples as well.

So R for the traditional Bengali Puris, RadhaVallabhi or Radha Ballabhi.

Recipe Source here
Ingredients - 

All Purpose Flour/Maida 1 cup
Salt as needed
Ghee / Oil 1 Tbsp
Oil to deep Fry
Bhaja Masala - 
Cumin Seeds 1/2 tsp
Coriander Seeds 1/2 tsp
Red Chili 1 
For the Filling - 
Chana Dal 1/4 cup soaked for 4 hours
Ginger 1/2 inch
Green Chili 1-2
Salt to taste
Bhaja Masala 3/4 tsp
Seasoning (Oil 2 tsp, Asafotida a pinch, Fennel seeds 1/2 tsp)


Method Of Preparation -
To Prepare the Dough - 
In a mixing bowl, add the flour and salt. Rub in the ghee/oil until the flour resembles bread crumbs.

Slowly add water and knead to a soft dough.

Cover and set aside for 30 minutes.

To Prepare the Filling - 
Grind the soaked and drained Chana Dal, ginger and green chili adding as little water as needed, into a a fine batter.

In a heated pan, add oil, fennel seeds and asafotida.

Add in the ground chana dal batter and cook while constantly stirring it.

Ensure that the mixture is dry. Add in salt and Bhaja Masala, mix well and remove from heat.

After the mixture is cool enough to touch, make 6 equal portions and set aside.

To Prepare RadhaVallabhi - 
Pinch 6 equal portions of the dough and roll them into smooth portions.

Take one portion at a time, latten with your fingers, press in the filling, close the edges and roll into thin discs.

Heat oil in a pan and gently slide the disc and fry on both sides until they are golden brown and puff out slightly.

Remove onto paper towels and continue with the rest of the dough.

Serve warm with any spicy accompaniment.


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Preparation Time 40 minutes
Makes 6

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BM #92 Day 17 - 

After a lot of searching, I figured that Q for Quinoa is the saviour. I was also thinking that I should showcase a gluten free roti and was wondering if quinoa roti in the lines of jowar roti is possible. I found a few resources online and fine tuned it to my requirements.

Here the dough was slightly sticky and I wasn't able to roll it properly. It could be because I made the flour at home and was not very fine. I probably would make it once more with the actual quinoa flour and verify. I rolled the dough using greased plastic sheets and it was fairly easy to manage.

This is a vegan and gluten free roti. I have a few friends who are allergic to gluten and have requested me to post some gluten-free recipes. I hope I can post more such gluten-free recipes.

Q for Quinoa Roti.

Ingredients - 

*Quinoa Flour 1 cup
Water 1/2 cup

* I had quinoa flakes which I pulsed and got a coarse flour. 


Method Of Preparation -


In a mixing bowl, add the quinoa flour and gradually add water while kneading the dough. 

The dough tends to be a little sticky.

The dough need not rest. Make 5 equal portions of the dough.


Roll each portion into a thin disc between two greased plastic sheets.

Heat a griddle. Gently transfer the rolled out disc onto the griddle. Cook on both sides and remove onto a serving plate.

Continue with the rest of the portions.

Serve with a spicy accompaniment.



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Preparation Time 15 minutes
Makes 5

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Posted by Harini R on Thursday, September 20, 2018


BM #92 Day 16 - 

Paneer Kulcha is a flatbread from the streets of Punjab. It is the regular kulcha with a rich and spicy Paneer filling. 

When I was looking for flatbreads starting with P, my thoughts stopped at paneer. I couldn't think of anything else once my mind was fixed on Paneer. 

My family loved the paneer stuffed Kulcha and demanded that I make this often. If you know me, I try to avoid the usage of All Purpose Flour. So my next step is to make these kulchas with whole wheat flour.

So P for Paneer Kulcha.

Ingredients - 
For the dough - 
All Purpose Flour (Maida) 1 1/2 cups
Baking Powder 3/4 tsp
Salt and Sugar a teaspoon each
Butter 2 Tbsp (softened)
Milk 1/2 cup + more as needed
For the Filling - 
Paneer crumbled or grated 1 cup
Onion Finely chopped 2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Salt, Red Chili Powder, Green Chilies, Ajwain, Garam Masala and Chaat Masala as needed



Method Of Preparation -
To Prepare the Dough - 
In a huge mixing bowl, add flour, salt and baking powder. Mix well.

In a smaller bowl, add milk, sugar and butter. Mix well until the sugar dissolves.


Add the milk solution gradually to the flour mixture and knead it into a soft dough.  Spray oil on the dough so it doesn't dry out, cover it and set aside in a warm place for about 1 hour.

To Prepare the Filling - 
In a mixing bowl, add crumbled paneer, finely chopped onion, finely chopped coriander leaves, salt, red chili powder, chopped green chilies, ajwain, garam masala and chaat 
Masala as needed. Mix well and set aside.



To Prepare the Kulcha - 
Make 5 equal portions of the dough. 

Roll it out and put about 3 tablespoons of the filling, close the edges and roll out a thick circular disc.

Set the oven to Broil (High - 550 °F) and arrange the rolled out discs on a pizza pan or any sturdy oven safe pan. Broil for under 2 minutes while carefully monitoring them.

Flip them over for a few seconds and remove. Apply butter generously and store them away in a container.

Continue with the rest of the dough.


Traditionally it is served with Tomato-Makhani Gravy.

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Preparation Time 30 minutes + Resting time 1 hour
Makes 5

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Posted by Harini R on Wednesday, September 19, 2018


BM #92 Day 15  - 

O for Oats Puri. I made a baked version of the puris to present a healthier version. I am sure the deep fried puris will be richer. 

I pulsed the rolled oats into fine powder and proceeded with the recipe. These make a fantastic snack. I served them as the base for Dahi Papdi Chaat.

Recipe Inspiration here
Ingredients - 

Whole Wheat Flour 1 cup
Oats Flour 1/2 cup
Salt, Red Chili Powder, Kasuri Methi, Chaat Masala as needed
Sesame Seeds  1 Tbsp
Butter 1 tsp
Oil for greasing



Method Of Preparation -

In a mixing bowl, add the wheat flour and oat flour. Add in the salt, red chili powder, kasuri methi, chaat masala, sesame seeds and mix well.

Rub in the butter into the flour mixture and add water to knead into a stiff dough. Cover and set aside for a few minutes.

[For regular puris, pinch out equal portions of the dough, flatten them out as 3 inch discs, heat oil and gently slide them into the oil, fry on both sides and drain onto paper towels.

But if they need to be baked, the process is slightly different. ]

Pinch about 14-15 equal portions of the dough, roll them well. Between two well greased plastic sheets, press them to flatten them evenly.

Using a fork, make impressions on them so they don't puff out. Arrange them on a parchment lined baking tray.

Preheat the oven to 375 °F.

Bake for about 17 minutes, flip them and bake for a further 5 minutes.

Remove them from the oven and allow them to cool. They become crispy upon cooling.

Serve them as preferred or just munch them away with tea.


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Preparation Time 15 minutes + Baking time 22 minutes
Makes 14-15

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BM #92 Day 14 -

N for Namak Ajwain Paratha. 

Namak Ajwain Paratha is an everyday kind of a paratha and can be made on short notice as well. Since the filling need not be made ahead, it is a great option on days when there is no time for any elaborate cooking. 

It can be customized as per individual preferences reducing the red chili powder as needed. I made it spicy for my husband and my older one. 

I realized in the last minute that I hadn’t taken any pictures of this paratha the last time I made. I was so mad at myself for forgetting about the pictures. I don’t think that ever happened to me before and you can imagine how much my family made jokes about it 😊. 

So I made these paratha again today and I was just trying to remember if they tasted so good the last time 😊. All things happen for a reason, right? 

Ingredients - 


Wheat flour 1 1/4 cups
Filling - 
Oil as needed
Salt as needed
Ajwain as needed
Red chili powder as needed
Oil for shallow frying


Method Of Preparation -


Knead a soft dough by adding water to the wheat flour, cover and set aside for a few minutes. 

Pinch 6 portions of the dough. Roll one portion into a 4-5 inch thin circular disc. 


Smear oil on the flattened disc. Sprinkle salt, ajwain and red chili powder. Spread evenly, sprinkle some dry flour and fold the disc like a fan. (Refer the picture)

Twist the folded dough and and roll to resemble a thick disc. Dust some flour and roll out a disc about 4-5 inches in diameter. 

Heat the griddle, gently place the flattened disc on it. After a few bubbles appear, flip the disc(roti), smear some oil and allow the other side to cook. 

Flip again, make sure both sides are smeared with oil, and are cooked through. Remove onto a box lined with paper towels. 

Repeat the procedure for the remaining portions of dough. 

Serve the hot parathas with any curry or just raitha. 


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Preparation Time 20 minutes
Makes 6

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Posted by Harini R on Monday, September 17, 2018


BM #92 Day 13 -

Kulcha is a leavened bread typically made with flour and baking powder and the dough is kneaded with either milk or yogurt. I took some creative licence and made these Mewa Kulcha for a dessert and they turned out good and tasted like puran poli.

During a brainstorming session with my friend, she mentioned a savory version of Mewa kulcha and I noted it down as well. But when I started making it, I suddenly had the urge to check out how it would taste if it were a sweet and I am glad I tried this version. The savory version is for another time.

With this letter, M, we have reached the halfway mark of the month long alphabetical flatbread series. Lets recap the previous letters.

A - Achari Aloo Paratha

B - Boondi Paratha

C - Cheeni Ka Paratha

D - Dal Paratha

E - Edamame Paratha

F - Fried Naan

G - Gobi Paratha

H - Hara Bhara Paratha

I - Imli Ka Paratha

J - Janta Roti


K - Khoba Roti

We shall take a break for the weekend and come back on Monday to continue with the next Alphabet.



Ingredients - 
For the dough - 
All Purpose Flour (Maida) 1  cup
Baking Powder 1/2 tsp
Salt and Sugar a teaspoon each
Butter 1 Tbsp (softened)
Milk 1/2 cup + more as needed
For the Filling - 
Khoya crumbled 1/2 cup
Almonds, Cashews Chopped 2 Tbsp
Raisins 1 Tbsp
Sugar 2 Tbsp
Cardamom Powder 1/2 tsp
Saffron a pinch (Optional - I didn't add)

Method Of Preparation -
To Prepare the Dough
In a huge mixing bowl, add flour, salt and baking powder. Mix well.

In a smaller bowl, add milk, sugar and butter. Mix well until the sugar dissolves.


Add the milk solution gradually to the flour mixture and knead it into a soft dough.  Spray oil on the dough so it doesn't dry out, cover it and set aside in a warm place for about 1 hour.

To Prepare the Filling - 
In a mixing bowl, add crumbled khoya, crushed almonds and cashews, raisins, sugar and cardamom powder. Mix well and set aside.

To Prepare the Kulcha - 
Make 4 equal portions of the dough. 

Roll it out and put about 2 tablespoons of the filling, close the edges and roll out a thick circular disc.

Set the oven to Broil (High - 550 °F) and arrange the rolled out discs on a pizza pan or any sturdy oven safe pan. Broil for under 2 minutes while carefully monitoring them.

Flip them over for a few seconds and remove. Apply butter generously and store them away in a container.

Continue with the rest of the dough. [I was able to put two at a time in the oven.]


Serve warm for a dessert version of Kulcha. They tasted awesome even upon cooling.


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Preparation Time 30 minutes + Resting time 1 hour
Makes 4

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BM #92 Day 12 - 

Luchi is the Deep fried bread from the state of Bengal. The traditional Puris are made with whole wheat flour while Luchis are made using All Purpose Flour. Also the luchis are typically white in color.

When I made these at home, I had 2 other deep fried ones lined up and so in the process of multi-tasking, the luchis I fried got a slight tan color. Though our personal preference is also that it should turn a shade of golden brown. So accidentally our preference won the day :).

I paired the luchis with the typical Bengali Aloo Dum (recipe sometime later) and Chana Masala. Needless to say the meal was enjoyed by the kids. L for Luchi it is.

Ingredients - 

All Purpose Flour / Maida 1 cup
Salt 1/4 tsp
Oil for Deep Frying



Method Of Preparation -


In a mixing bowl, add flour, salt and add warm water to make a stiff dough.

Set the dough aside for a few minutes.

Divide the dough into 8-10 portions. Flatten each portion into a disc (2-3 inch diameter).

Heat oil and gently slide these flattened discs one by one. Use a slotted ladle to fry them on both sides until they puff out. Drain the excess oil from those puris onto kitchen paper towels.


Serve warm with Aloo Dum.


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Preparation Time 30 minutes
Makes 8-10

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Posted by Harini R on Friday, September 14, 2018


BM #92 Day 11 -

Khoba Roti is a traditional roti from the state of Rajasthan with interesting raised patterns made with whole wheat flour and cooked on low heat, making it crisp.

For the past few months, I have been seeing this Khoba Roti all over the internet with attractive patterns tempting me to try. 

Traditionally, khoba roti is a rustic variation of the general roti and is made very thick. Just for an idea, each roti is made with about one cup of wheat flour. To suit our eating habits, I have made a slightly thinner version.

K for Khoba Roti.

Ingredients - 

Wheat Flour 1 1/4 cups
Salt 1/2 tsp
Kasuri Methi 1 tsp
Butter 1 tsp + more for brushing


Method Of Preparation -

In a mixing bowl, add all the ingredients. Mix well.

Slowly add water as needed to knead into a soft dough. Cover and set aside.

Pinch the dough into 4 equal parts and roll each of them into a thick disc (approximately 1/4th inch).

Make indents using sharp tongs or clean tweezers. (Please refer to the picture)



Heat the griddle/tawa. Cook both sides on a low flame. To get a crispier roti, cook the roti directly on flame for a few seconds. [Cooking in a broiler for a few seconds also is a good idea.]

Remove and apply ghee/butter generously and serve with dal/sabji.


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Preparation Time 30 minutes
Makes 3-4

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Posted by Harini R on Thursday, September 13, 2018


BM #92 Day 10 - 

Janta Roti which means a 'Pre cooked Roti', is a soft and melt in the mouth kind of Roti from the state of Odisha. It is made by cooking the dough in milk and water to a gooey consistency, cooled and then rolled out as rotis. This process apparently makes it easier on the tummy and is given to the elderly and convalescing patients.

This recipe has been shared by my friend's mom who is from Odisha. These are the softest rotis ever. 

Recipe Source Padma's mom
Ingredients - 

Wheat Flour 1 1/2 cup
Water 1 cup
Milk 1/2 cup
Salt to taste
Sugar 2 tsp or to taste
Ghee / Butter 1 tsp



Method Of Preparation -


In a bowl, mix water, milk and ghee. Bring it to a boil.

Add salt and lower the heat.


Slowly add 1/2 cup of flour and mix well so that there are no lumps.

Add the remaining flour and mix well for about 2-3 minutes until a soft dough results. Remove from heat, cover and allow it to cool.

Grease your hand and transfer the dough into a mixing bowl, dust a little flour and knead well until the dough turns soft.

Pinch about 10 equal portions of the dough and roll out thin discs.

Gently place the thin disc on the hot griddle.

After bubbles appear, flip it, spray oil/ghee and after a few seconds, flip it and spray oil/ghee until both sides are uniformly cooked.



Cover in a paper lined box and continue with the rest of the dough.


Serve it with any accompaniment of your choice. 


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Preparation Time 40 minutes
Makes 10

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Posted by Harini R on Wednesday, September 12, 2018
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