• 1 cup of Cauliflower (grated)
  • 4 Green Chilies  (chopped)
  • A bunch of fresh Cilantro/Coriander Leaves  (chopped)
  • 2 tbsp. of Butter
  • Salt (to taste)
  • 3 cups of Wheat Flour


  1. Chop the green chilies into very small pieces.
  2. Put wheat flour in a vessel and add grated cauliflower, green chilies, butter, coriander leaves and salt. Mix all of these ingredients well by adding warm water to form dough. Knead the dough very well.
  3. Take small pieces of dough at a time and roll with roller to make a round shape.
  4. Place a frying pan on medium heat on stove. After the pan has heated turn flame to low. Place the paratha on frying pan and add 1 tbsp. of oil on each side of paratha and fry on both sides until it turns brown.




  • All purpose flour(Maida) - 2 cups
  • Milk - 1 cup
  • Curd - 1/2 cup
  • Baking powder - 1/2 tsp
  • Sugar - 2 tsp
  • Salt - As required
  • Oil for deep frying


·         Chick pea 1cup
·         Onion(large) - 1
·         Tomato  1 (finely chopped)
·         Green chilies 2(finely chopped)
·         Ginger-garlic paste - 1 tbsp
·         Chilly powder - 1 tsp
·         Coriander powder - 2 tsp
·         Turmeric powder - 1/2 tsp
·         Garam masala powder - 1 tsp
·         Cumin seeds - 1 tsp
·         Spices - 2 each
·         Oil - 1/4 cup
·         Salt - As required
·         Coriander leaves for garnishing



1) Mix together all the ingredients for making batura.
2) Knead them together to make a smooth dough.
3) Keep it aside atleast for 1 hour.
4) Make medium sized balls off the dough.
5) Roll them out to thick big poories.
6) Deep fry them in oil.


1) Soak the channa overnight.
2) Pressure cook it, till done.
3) Grind onion to a smooth paste.
4) Heat oil in a pan or a kadai.
5) Splutter cumin seeds and spices(cloves, cardamom and cinnamon).
6) Add onion paste and ginger-garlic paste and saute, till the oil starts to separate.
7) Add all powders and salt and saute for a few seconds.
8) Add tomatoes and green chillies and saute, till the tomatoes blend well.
9) Add the cooked channa and mix well.
10) Cook, till the gravy thickens.
11) Garnish with coriander leaves.

Watch how to make Chana Bhatura:



For stuffing:

  • 3 mooli (radish)
  • Salt to taste 
  • 1/2 teaspoon red chilli powder 
  • 1/2 teaspoon coriander powder
  • 2 Green chilies, chopped finely 
  • 2 tablespoon coriander leaves 
For dough:

  • 2 cups wheat flour 
  • Salt to taste 
  • Water as needed 
  • Oil for frying mooli parathas


  1. Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
  2. Peel and grate the radish. Squeeze and drain all the water.
  3. Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chilies, coriander leaves and mix well. Allow it to cool.
  4. Take some dough and roll into small puri, put 2 teaspoon of stuffing and cover all the sides. Roll again into a thick, round paratha.
  5. Heat a pan and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
  6. Serve the mooli paratha hot with raita or curry.



  • 100 grams of Potatoes (boiled, peeled and mashed)
  • 2 cups of Whole Wheat Flour
  • 2 Green Chilies (Hari Mirch) (chopped)
  • 1 Onion (peeled & chopped)
  • A few strands of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
  • ½ tsp. of Ginger Paste (Pisi Adrak)
  • ½ tsp. of Garlic Paste (Pisa Lasan)
  • Salt (to taste)
  • 2 tbsp. of Cooking Oil
  • Clarified Butter (Ghee) or Butter (for frying)
  1. In a heavy based pot heat the oil until it is hot. Add in the green chillies and onions and fry onions to golden brown.
  2. Add in the ginger paste, garlic paste, mashed potato and salt and mix well. Add the cilantro (hara dhania) leaves, fry for another 5-6 minutes, remove from heat and set aside.
  3. Mix the wheat flour with salt and knead by adding water and make a soft dough. Divide the dough into small balls and roll them out into round rotis with a roller.
  4. Place some of the potato mixture in the center of each round roti, cover with another round roti and close the edges by pressing with your fingers. Roll this again into a round shape. Fry in a pan of clarified butter or butter on both sides until cooked well.
Repeat this process with the remaining dough and potato mixture.
Watch how to make Aloo Paratha:



  • 2 cups of Gram Lentils
  • 3 cups Fine Wheat Flour
  • ½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • Salt (to taste)
  • ½ tsp. Garam Masala Powder
  • Cooking Oil (as required for frying)
  1. Soak & grind lentils to a fine paste.
  2. Heat oil in a pan. Add cumin seeds. Add lentil paste, salt, red chilli powder, and garam masala powder . Fry until water completely dries.
  3. Mix the flour, a little oil, and salt to make a stiff dough. Divide into medium balls. Roll out each ball into a round shape. Place a portion of the filling in the center. Fold & flatten & roll into a round.
  4. Heat a griddle (tava) or frying pan and fry parathas in oil until they are golden brown.
Serve hot.



  • 1 cup of Semolina (Sooji)
  • Dry Fruits (optional - according to taste)
  • 5-6 Cardamom Pods (Choti Ilaichi)
  • Almonds (Badaam) (slivered) (according to taste)
  • Cashewnuts (Kaaju) (chopped) (according to taste)
  • 1 cup Sugar
  • Salt (according to taste)
  • A pinch of Yellow Food Color (optional) (mixed with a little bit of water)
  • 2 cups Water
  • ¼ cup of Clarified Butter (Ghee) or Cooking Oil


    1. In a small vessel, combine the milk and the water, toss in the raisins, if using, and bring it to a boil.
    2. While the liquid boils, pour the semolina into a wok and start roasting it. Once it is warmed, say 2 minutes later, add 3 tbsps ghee to it. Continue to stir - and stir constantly (a little inattention and the semolina can burn) and roast till the semolina turns light brown in colour and emits a wonderful aroma.
    3. Once the liquid comes to a boil, slowly pour it into the roasted semolina, stirring constantly. (Careful when pouring as a plume of steam rises up when the milk hits the semolina in the pan).
    4. Stir well and flatten lumps, if any, with the back of the spoon. Then cover the pan and steam on a low heat for about 4-5 minutes.
    5. Stir again, scrapping off any semolina stuck to the bottom of the pan. Then add the sugar, cardamom and nutmeg powders and a pinch of salt. Cover and steam again for another 5 minutes.
Then add in the mashed banana, if using, and give it a good stir. Finally, add a tbsp of ghee, mix well and serve hot.

Watch how to make Sooji ka Halwa:


  • 2 cups Whole Wheat Flour
  • Salt (to taste)
  • ½ tbsp. Vegetable Oil
  1. Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.
  2. Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown; and drain.
Watch how to make Puri:



  • 5 slices bread
  • 2 Tablespoons oil
  • 4 Tablespoons sugar
  • 4 cups milk
  • Saffron powder, to taste (optional)
  • Raisins or prunes (dried plums)


    1. Remove the crusts from the bread with a knife. Cut the bread into four triangular pieces.
    2. Heat the oil in a frying pan (over medium heat) and fry the bread pieces one at a time on both sides until golden brown.
    3. In a saucepan, add the milk and sugar and bring to a boil, making a slightly thick sauce.
    4. Add the saffron to the sauce (optional). Reduce heat to low.
    5. Soak the bread slices in the milk sauce and garnish with the raisins or prunes (dried plums). Serve immediately.
Watch how to make Shahi Tukray:



  • 1/2 Kg. beef -ask for Nihari meat (shank) 
  • 1½ tsp. salt 
  • ½ tsp red chili (Lal Mirch) powder 
  • ½ tsp. Kashmiri chili (Lal Mirch) powder
  • ¼ tsp. turmeric (Haldi) powder 
  • 1 tbs. coriander (Dhaniya) powder 
  • 1½ cup oil
  • 3 tbs. white flour (maida) 
  • 1 tsp ginger (Adrak) paste
  • ½ tsp. garlic (Lehsan) paste


  • 1 to 1 ½ inch ginger (Adrak) (Julian)
  • 2 tbs. chopped coriander (Dhaniya) leaves
  • 3 to 4 chopped green chilies
  • 2 Lemon (sliced) 


    1. Put ½ cup oil in a pot. Add meat and fry it a little.
    2. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well. 
    3. Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
    4. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
    5. Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
    6. When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
    7. Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh Ginger (Adrak) and green chilies.

Watch how to make Nihari: