Masoor Kachori

A very common Hindu saying that I grew up listening to is 'Anna Hey Purna Bramha' which means food is equivalent to God. My parents always taught me and my brother to respect the food we ate and avoid wastage. I remember my mom creatively using leftovers to make delicious meals the next day. She would turn leftover chapatis into delicious phodnichi poli or chiwda, leftover bhajis and curries into exotic parathas and cutlets, usals into sweet and spicy misals and leftover rice into many a tasty dish.

Last week I made some masoor usal in a jiffy for Thursday night dinner. I had enough leftovers and thought of using it to make a quick snack on Saturday evening. I reheated the usal to make it completely dry and added few more ingredients to it. Then I formed round balls of this mixture, dipped them into some rice flour batter and deep fried them to make these Masoor Kachoris. I served them with some sweet and tangy khajur- tamarind chutney. The kachoris turned out to be very delicious. 

Masoor Usal (These are approx. measurements)
Ingredients -
1 cup masoor usal (Soaked in water for 2 hrs and cooked in pressure cooker)
1 large onion finely chopped
2-3 garlic cloves
2 tbsp ginger garlic paste
2 tsp red chilli powder
1 tbsp coriander –cumin powder
2 tsp garam masala powder
1 tsp turmeric powder
2 tbsp oil
1/2 tsp sugar
Chopped cilantro
Salt to taste

Method –
1. Heat oil in a pan. Add garlic cloves and fry for sometime. Then add chopped onions and cook them till they turn slightly golden brown.
2. Add ginger garlic paste and cook for a minute. Then add chilli powder, coriander- cumin powder, garam masala powder, salt and sugar and mix well.
3. Add the cooked masoor and mix well. Add little water and cook for a couple of minutes.
4. Garnish with chopped cilantro

Masoor Kachori
Ingredients –
Leftover masoor usal (I had @ 11/2 cups masoor usal)
1 tbsp dried raisins
1 tbsp broken cashewnuts
1 cup rice flour
Chopped cilantro
Salt to taste
oil for deep frying

Method –
1. Take the leftover masoor usal in a kadhai and cook it on slow flame till all the liquid evaporates and the usal becomes very dry.
2. Add raisins, cashew nuts and chopped cilantro and mix well.
3. Form round ball of this mixture and set aside
4. Mix rice flour, salt and water and make a thick batter similar to potato vada batter.
5. Heat oil in a pan. Dip the round balls into the rice flour batter and deep fry in hot oil on all sides.
6. Serve with chutney of your choice.

I am sending these Masoor Kachoris to COL- Leftover Delicacies event at Spicy Lounge.

These are also going to 'My Legume Love Affair (MLLA)' event hosted by Ruchika for the month of April 2010.

Plantain Green Peas Cutlets

Plaintains are available all year round in the Indian Stores here in the US. I end up buying these pretty much every time I go grocery shopping. I usually use these to make phodis or chips and sometimes curry. I love to experiment by replacing potatoes with plantains in several dishes. This makes the dish healthier and the natural sweetness of the plantains makes it taste even better. Few weeks back, I bought some plantains, hoping to make some paneer stuffed veg shami kebab. However, I was so crunched for time that weekend that I ended up making these simple Plantain Green Peas Cutlets. These cutlets turned out to be so delicious, that I thought of making a note of the recipe, so I can make it many more times in the future.

Ingredients -
2 plantains
1 small onion
1 tbsp green chillies – garlic - ginger paste
1 cup green peas
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp cumin seeds
1 pinch asafoetida/ hing
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp amchur powder
1/2 tsp Frankie masala/ chat masala
1/2 tbsp lemon/ lime juice
3-4 tbsp finely chopped cilantro
1 tbsp oil + oil for shallow frying cutlets

Method -
1. Cook the plantains in the pressure cooker, peel them and mash them into a smooth mixture while they are still warm.
2. Boil the green peas and grind them into a paste. Some frozen peas are already cooked and only need defrosting in the microwave.
3. In a pan, heat some oil. Then add cumin seeds, asafoetida/hing and turmeric powder.
4. Add finely chopped onions, salt and ginger- garlic- green chili paste and cook till the onions turn translucent.
5. Add the green peas paste and cook for sometime.
6. Turn the stove on low and then add the cumin powder, coriander powder, red chilli powder, amchur powder, Frankie/ chat masala and mix well.
7. Add mashed plantain mixture and mix well. Cook for a couple of minutes.
8. Turn off the stove and add lime juice and cilantro and mix well.
9. Let the mixture cool and shape them into desired shape. Roll the cutlets in semolina and shallow fry them on a skillet. Fry both sides till they turn golden brown in color.
10. Serve with chutney or sauce of choice

BeNNe Dosa/ Butter Dosa

I first read about BeNNe Dosa on Shilpa's Blog. I have been a regular reader of her blog and especially love all of her mom's traditional Konkani recipes. When I read her interesting post of the crowded restaurant that served these dosas, I immediately wanted to try them out.

"BeNNe" means butter in Kannada. Apparently, this dosa is said to have originated in the Davanagere district of the state of Karnataka. It is prepared by adding liberal doses of butter (Benne) and hence the name. What makes it different than the traditional dosa is the addition of rice flour and maida in addition to rice and urad dal. The rice flour makes it very crispy on the outside and maida gives it some softness. The main ingredient "BeNNe" gives it a nice golden brown color and heavenly aroma. I made a few changes to the dosa batter by adding some methi/ fenugreek seeds and some cooked rice which I usually add for fermentation. I served these dosa's with palya or potato bhaji, coconut chutney and my mom's spicy peanut chutney. I made the potato bhaji following my usual recipe. I made some changes to the chutney. Since I didn’t have dalia on hand, I replaced it with some roasted channa dal, added some tamarind for sourness and also added some cilantro for color. This recipe is a keeper and I'm definitely going to make these dosas very often.



FOR DOSAS
Ingredients -
1 cup urad dal
2 cups dosa rice/ boiled rice (You can also use regular rice)
2 cups rice flour
1/2 cup maida
1 tbsp methi/ fenugreek seeds
1/4 cup cooked rice (optional)
1/8th tea spn baking soda
Butter
Oil
Salt

Method -
1. Soak urad dal and rice separately overnight. Also soak the methi seeds either with the urad dal/ rice.
2. Grind urad dal to a very smooth paste in your blender or wet grinder.
3. Then grind soaked rice to a smooth paste along with some cooked rice.
4. In a large bowl, mix together the rice and urad dal paste.
5. Now add rice flour, maida, water, salt to it and mix well. Do not make the batter too thin.
6. Let it ferment for few hours.
7. Add soda to it and mix well.
8. While making dosas: Heat your dosa pan/ griddle and grease it with some oil when hot.
9. Take some water in a bowl and add 1 tsp of salt to it. Sprinkle this water on the hot pan to get nice golden brown crisp dosa. Repeat the oil and salt water procedure every time you make a dosa.
10. After the water quickly dries out, pour the dosa batter on the pan with the help of your ladle and spread it in circular motion to form a dosa. Again apply some oil on and around the edges of the dosa and cook the dosa till golden brown.
11. Spread some potato bhaji/ palya and butter over the dosa and fold it.

NOTE - Depending on where you live, fermentation of the batter can take anywhere from 6 hrs to coupe of days. I usually leave the batter in my oven and it takes a day for the batter to ferment and rise well. Always let the batter ferment in a relatively large cooking pot or bowl to prevent it from overflowing the pot after fermentation (Has happened to me few times …it wasn’t really fun to clean the oven with the fermented mess :-))

POTATO BHAJI / PALYA
Ingredients -
3 medium sized boiled potatoes (chop/ lightly mash the potatoes while they are still warm)
2 medium sized onions sliced vertically
½ tsp mustard seeds
½ tsp cumin seeds/ jeera
1 tsp split urad dal
1 tsp chana dal
2 dried red chillies broken into pieces
2 tbsp broken cashewnuts (optional)
3-4 green chilies slit in the middle and chopped into pieces
10-12 curry leaves
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
½ tsp turmeric powder
½ tsp hing
2 -3 tbsp oil
1 tbsp butter (optional)
1 tsp sugar
Salt to taste
1 tbsp lime/ lemon juice
Chopped cilantro

Method -
1. Heat oil in a pan and add mustard seeds
2. When the mustard seeds splutter add chana dal and let it roast for sometime. Then add urad dal.
3. When urad dal is lightly fried, add cumin seeds, dried red chillies, hing and turmeric
4. Add cashewnuts and fry till golden brown
5. Add, ginger, garlic, curry leaves and green chillies, mix well and fry for sometime
6. Add chopped onions and fry for sometime. Don’t cook the onions too much.
7. Now add salt , sugar and boiled potatoes and mix well. Mash the potatoes some more if needed.
8. Add few tbsps of water and cook the bhaji covered for sometime.
9. Then add lemon/ lime juice and butter and cook for few seconds.
10. Garnish liberally with finely chopped cilantro

COCONUT CHUTNEY -
Ingredients -
1/2 cup dalia (Since I didn’t have Dalia, I used 2 tbsp of chana dal. I roasted the chana dal in 1 tsp of oil on slow flame)
1 cup fresh or frozen coconut
1 tbsp chopped ginger
4-5 green chilies
3-4 sprigs of cilantro
Tamarind to taste
½ tsp sugar
Salt to taste

Method -
Grind all the ingredients to a smooth paste. Add a little water to bring it to required consistency.

Eggless Pineapple Cake

Adapted from ManjulasKitchen

Ingredients -
1-1/4 cup all purpose flour (maida)
1/2 can (7oz) sweetened condense milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom powder
1/4 teaspoon salt
1/2 cup melted butter
1 20 oz can crushed pineapple, drained. Save the juice.

Method -
1. Preheat the oven at 325 degrees (F).
2. Grease 8×8 inches cake pan
3. Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
4. Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
5. In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk.
6. Gently fold every thing together.
7. Pour the mixture in greased cake pan.
8. Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
9. Remove the cake from the oven and let it cool off for few minutes only.
10. Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
11. Prick the cake several places with a fork.
12. Brush the top of the cake generously with the leftover pineapple juice while still hot.
13. Let cake cool before slicing the cake.

JHATPAT Chicken Biryani

I agree the word "Jhatpat" and "Biryani" don’t go together. But this biryani is relatively easy to make and less complicated than the traditional Kachhi/ Dum biryani. I saw this on some cooking show and modified the recipe slightly to suit our palate. This biryani turned out to be delicious and is a perfect dish to make on those days when you are really busy but want to eat something special. I served it with some yogurt raita.

Ingredients -
1/2 kg chicken (5-6 big pieces)
2 cups basmati rice
1 potato (sliced and deep fried like fries)
1 cup yogurt
1 cup finely chopped onions
1 cup fried onions (sliced and deep fried to golden brown color)
(Note - 3 tbsp fried onions to be crushed into the marinate)
1 tsp turmeric
2 tsp red chilli powder
1 tbsp Masala #1 (Grind equal quantities of cloves, cinnamon and whole black pepper into a coarse powder. Do not roast the spices)
2 tsp Masala # 2 (Any home made Garam Masala or store bought one will work)
2 tsp cumin -coriander powder
6-8 cinnamon pieces
6-8 whole black pepper
4 -6 cloves
1 tsp cumin seeds
1 tbsp ginger- garlic paste
2 tbsp chopped cilantro
1 tbsp fried cashewnuts
salt to taste

Method -
1. For Rice Preparation - Rice can be cooked in the rice cooker. If cooked outside, the rice should be slightly undercooked. Divide the cooked rice into three equal portions. Add a pinch of red bush food color/ tandoori color to one rice portion. Mix a pinch of turmeric in 2 tbsp of milk and add this to the second rice portion. Leave the third rice portion white. If you choose to use the rice as is, it will not affect the taste of the biryani. So this step is optional.
For Chicken Marination - Mix yogurt, salt, Masala# 1, ginger- garlic paste and crushed fried onions (@ 3 tbsp) in a bowl. Marinate the chicken pieces in this mixture for 2 hrs.
2. Heat oil in a pan and add whole garam masala (cloves, cinnamom and whole black pepper) and cumin seeds in it.
3. When the cumin seeds splutter, add finely chopped onions and fry them for sometime.
4. Now add marinated chicken and mix well. Cover the pan and cook the chicken.
5. Once the chicken is completely cooked, add turmeric, red chilli powder, Masala # 2, cumin- coriander powder and salt and mix well.
6. Add the cooked rice in to the chicken and mix together.
7. Add in fried potatoes, fried onions and cashewnuts.
8. Add some chopped cilantro and cook the biryani covered for 15- 20 mins.
9. Garnish with more cilantro and serve with yogurt raita.

Mix Dalicha Uttapa/ Adai Uttapam

Eat Breakfast like a King, Lunch like a Prince, and Dine like a Pauper
This is an ancient proverb that we all have probably heard many a times, but sadly our life is so busy and fast paced that we conveniently skip this most important meal of the day. I'm no different. I have gone without having breakfast for days and weeks and though I feel guilty later for doing so, there is always some excuse every morning to not have breakfast or just grab a pack of sugar loaded cookies or cereal bars which I'm sure do more harm than good. Breakfast is exactly what it says....breaking your fast since the previous day's last meal. Which is why starting your day with a healthy breakfast is so important.

So by participating in 'JIHVA for Breakfast' this month hosted by Suma of Veggie Platter, I'm making a resolution to start the day right – By not letting me and my family skip breakfast and also eating a healthy breakfast. 'JIHVA for Ingredients' is a popular blog event started by Indira of Mahanandi and I'm very excited to participate in this event.

Keeping this resolution in mind, I made this protein rich healthy 'Adai Uttapams' or 'MIX Dalicha Uttapa' as we would call it in Marathi for breakfast last Sunday. In addition to the rice and urad dal which are the main ingredients in the traditional sada dosa/ uttapam, it also has a combination of variety of dals like chana, toor/ tuvar and yellow/ green moong dal. The addition of dried red chillies, ginger, cumin seeds and curry leaves makes the batter very flavorful by itself. But I took a step further and threw in some chopped veggies like onions, tomatoes, peas, carrots and cilantro to transform these into an even more flavorful and healthy breakfast item. Though this batter does not require any fermentation, it does require some planning to allow for soaking the rice and dals. These can be served with any chutney of your choice and sambar. I served mine with some fresh Coconut Chutney and also some traditional Maharashtrian Dried Coconut and Garlic Peanut Chutney (Khobra Ani Danyachi Lasanichi Chutney).

Ingredients -
1/2 cup rice
1/4 urad dal
1/4 cup toor/ tuvar dal
1/4 cup chana dal
1/4 cup yellow/ green moong dal
1/2 tsp methi/ fenugreek seeds
3-4 dried red chillies
8-10 curry leaves
1 small onion
1 inch ginger
1/2 tsp cumin seeds
1 pinch hing/ asafotida
1/2 tsp sugar
salt to taste

FOR UTTAPAM TOPPING-
grated carrots
finely chopped onions
finely chopped tomatoes
green peas
finely chopped cilantro

Method -
1. Soak the rice, dals and fenugreek seeds in water for 6 -7 hours or overnight.
2. Grind the soaked rice and dals into a coarse paste along with cumin seeds, dried red chillies, curry leaves, ginger and onion.
3. Now add salt, sugar and hing to the batter.
4. Heat the dosa pan on medium heat and rub some oil on the pan.
5. Pour a ladleful of batter on the pan and spread into a 6-7 inch diameter circle.
6. Spread the grated/ chopped veggies on the uttapam. Sprinkle few drops of oil on and around the edges of the uttapam and cook it till its golden brown.
7. Then flip the uttapam over and cook on the other side for sometime.
8. Serve hot with chutney of your choice or sambar

COCONUT CHUTNEY -
Ingredients -
1/2 cup fresh grated coconut
2 green chillies
1 inch ginger piece
3-4 sprigs cilantro
1/4 tsp cumin seeds
1/2 tsp sugar
2 tsp lime juice
salt to taste

Method -
Blend all the above ingredients with very little water into a coarse paste

DRIED COCONUT & GARLIC PEANUT CHUTNEY (KHOBRA ANI DANYACHI LASANICHI CHUTNEY)
Ingredients -
1/4 cup dried grated coconut
1/4 cup roasted shelled peanuts
2-3 cloves garlic
2 tsp red chilli powder
salt to taste
1 pinch sugar

Method -
1. In a pan lightly roast the dried coconut.
2. Combine all the ingredients in your blender/ spice grinder and grind into a fine powder.

Broccoli Dal Vadai

Dal vadai is a popular south Indian snack which is usually made from chana dal. I have been making these regularly since both D and I love them a lot. In the past, I have made these vadais by adding different veggies like onions, grated carrots and spinach. Since I had few broccoli heads in the refrigerator, I thought of adding these to the vadai for a new spin on the traditional recipe. I love these innovative ideas of sneaking in more veggies into our diet. Although, I was a bit apprehensive of the outcome of these broccoli vadais, they tasted really good.

I recently read about 'My Legume Love Affair (MLLA)' event and thought of participating in this interesting event. This is my entry for the MLLA - Edition 21 hosted by Mirch Masala for the month of March 2010



Ingredients -
1 cup chana dal
1 medium sized onion finely chopped
2 cups finely chopped broccoli
2-3 one inch pieces of cinnamon
2-3 dried red chillies
1 tsp cumin seeds
1 tsp fennel seeds
4 tbsp finely chopped cilantro
2 green chillies finely chopped
1 inch piece ginger finely chopped
2-3 tbsp rice flour
salt to taste

Method -
1. Soak chana dal in water for about 5-6 hours.
2. Grind the chana dal along with cinnamon, dried red chillies and cumin seeds into a coarse mixture.
3. Take this mixture in a bowl and add finely chopped onions, broccoli, green chillies, ginger, cilantro, fennel seeds and salt and mix well.
4. Heat oil in a pan.
5. Just before deep frying the vadais, add some rice flour to the mixture.
6. Make round flattened balls of the mixture and deep fry in hot oil till they turn crisp and golden brown.
7. Serve the vadais with coconut chutney or with ketchup.

Rustic Carrot Herb Rolls

Bread baking is another art I want to learn/ master one day. This is my first attempt at baking bread from scratch. The minute I saw these gorgeous Carrot Herb Rolls on Nupur's blog, I wanted to give it a try. Nupur has got an interesting style of writing that would inspire anybody to immediately try out the dishes she has blogged about. I have heard some horror stories about bread baking, so I followed the recipe without making any major changes as I didn’t want to take any chances. I used some cilantro and Pizza masala that I bought from India during my last trip in place of the herbs used in the original recipe. Pizza masala has a combination of dried herbs like thyme, rosemary and oregano. The rolls turned out to be delicious. They remind me of those rustic gourmet dinner rolls that we get in Specialty stores like Trader Joes, Panera Bread, Whole foods etc.
We had the first few rolls with cream cheese while they were still warm out of the oven. The remaining were served as Pav with the spicy Pav Bhaji I made for dinner the following night.

Ingredients -
1 cup whole wheat flour (regular chapati flour)
3 cups bread flour
2 tsp instant yeast
1 1/2 cups warm water
2 tbsp butter melted
2 1/4 cups carrots finely shredded
1/4 cup chopped cilantro
1 tbsp Pizza Masala
2 1/2 tsp salt

Method -
1. In a large bowl, mix the whole wheat flour, bread flour, and yeast. Make a well in the center and pour in the water and melted butter. Stir until combined. Mix in the carrots, cilantro and pizza masala and stir until a soft sticky dough forms.
2. Turn dough out onto a well-floured surface and knead 5 minutes, sprinkling on a little more bread flour if necessary to keep dough from sticking to your hands and the work surface.
3. Keep the dough covered in the bowl and let it rest for 20 minutes.
4. Sprinkle the salt over the dough and knead for 5 minutes, until salt is fully incorporated and the dough is smooth and still slightly sticky, adding more flour if necessary.
5. Put the dough back in the bowl and let it rise until doubled in size, about 1 to 1-1/2 hours. Punch down, then let rest for 10 minutes.
6. Divide the dough into pieces of desired sizes. Shape into balls and place on a parchment-lined baking sheet. Sprinkle rolls lightly with flour and cover with a tea towel. Proof until doubled in size, about 45 minutes.
7. About 20 minutes before baking, heat oven to 400F.
8. Now brush the rolls with salt water. Bake in preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 25 to 30 minutes. Cool on a wire rack.
9. Store in an airtight container or freeze. If desired, reheat at 350F for 5 to 10 minutes before serving.

I recently came across the 'Food Blog S'cool Calendar' and thought of participating in some of these events. This is my entry for Bread Baking Day (BBD) #28 - Bread Buns hosted by Tangerine's Kitchen for the month of March.

Chawli Methi Dhokla

This is my first successful attempt at making dhokla from SCRATCH. I have tried making dhokla several times while I was in college, but unfortunately they never came out soft and spongy. So I finally gave up and never tried making these from scratch for all these years since I got married. Last week I stumbled upon a dhokla recipe on Tarla Dalal's website which motivated me to give this yet another try. Mustering up courage, I finally made these dhoklas and was pleasantly surprised at the outcome. That’s when I realized that probably the key to making good dhokla is using fresh fruit salt and baking soda (if the recipe calls for it) and not over mixing the batter after adding these ingredients.

The most common traditional dhokla is made from gram flour, but this unusual combination of chawli dal (black eyed peas), spinach and methi made these soft fluffy dhoklas very flavorful and unique tasting. I garnished the dhoklas with fresh grated coconut, finely chopped cilantro and a sweet and spicy vaghar ("Phodni" in marathi or "tempering" in English) which enhanced the flavor even more.

Ingredients -

1 cup chawli dal / dal of black eyed beans
½ cup chopped methi/ fenugreek leaves
½ cup chopped spinach leaves
3 green chillies
¼ teaspoon hing/ asafoetida
2 tablespoon yoghurt
¼ teaspoon haldi/ turmeric powder
2 teaspoon oil
2 tsp sugar
1 teaspoon fruit salt
salt to taste

For the tempering -
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 tsp sesame seeds
1 pinch hing
1 chopped green chilli
5-6 curry leaves
2 tsp sugar (optional)
2-3 teaspoons oil

For the garnish -
grated coconut
finely chopped cilantro

Method -
1. Soak the dal for 4 hours.
2. Grind the soaked dal with the green chillies, adding a little water.
3. Add the methi, spinach, hing, turmeric, yoghurt, oil and salt and mix well.
4. When you wish to steam the dhoklas add the fruit salt to the batter, sprinkle a little water over it and mix gently.
5. Pour into a greased thali or pressure cooker pans and steam for 10 to 15 minutes. Insert the tip of the knife in the dhokla and if it comes out clean it is ready.
6. Allow it to cool for a few minutes.
7. Prepare the tempering by heating the oil; add the mustard seeds and allow to crackle.
8. Add the cumin seeds, sesame seeds, chopped green chilli, curry leaves and hing and remove from the flame. Pour 3-4 teaspoon of water into the oil once it has cooled and add some sugar to this. Pour the tempering over the dhoklas.
9. Cut into squares, garnish with the coconut and cilantro
10. Serve hot with green chutney.

Aloo Palak Paneer Paratha

With a 15 month old toddler in the house, I'm always looking for ideas to make simple yet flavorful meals on week nights. Sometimes, it’s so much easier to make vegetable parathas versus making separate vegetable curry and rotis/ chapatis.
I had half a bag of spinach left in my refrigerator which I wanted to use up before it went bad. For some reason, I was not in a mood to have any kind of spinach curry so I made these parathas which came out very soft and yummy. I used Tarla Dalal's "Aloo Palak Paratha" recipe for reference but these parathas turned out to be quite different as I started kneading the dough. Along with spinach, I also added grated boiled potatoes and grated paneer for some softness and added grated carrots to make these more nutritious. I served these with some carrot boondi raita and coconut peanut chutney. I'm definitely going to make these very often.



Ingredients -
2 cups wheat flour
1/2 cup gram flour/ besan
1 grated boiled potato
1 cup chopped spinach
1/2 cup grated carrots
1/2 cup grated/ crumbled paneer
2 tbsp ginger, garlic and green chillies coarse paste
2 tbsp cumin and coriander powder
1 tsp red chilli powder
2 tsp sugar (optional)
4 tablespoons yoghurt
oil
salt to taste

Method -
1. Mix all the ingredients along with 1 tbsp oil and make a dough.
2. Roll out the dough into small rotis with the help of a little flour.
3. Cook on a griddle/ tava on both sides with some oil.
4. Serve hot with boondi raita, pickle or simply serve with butter.