Vateli Dal na Khaman

Vateli Dal na Khaman is a steamed lentil cake which is prepared with coarsely ground and fermented Bengal Gram. It is special to Surat region of Gujarat. Vateli Dal is ground lentil, and a steamed cake is made from this ground lentil which is fermented. It is due to fermentation that the batter rises and…

Fariyali Fajeto

Fariyali Fajeto is a curry made from mango pulp. It is made as a fasting food with special chestnut flour / Singhade ka Atta. The Mango Curry / Fajeto is a popular curry made in Gujrati homes. It’s a delicious sweet and sour curry made with mango pulp, yoghurt and chickpea flour. The curry is…

Sabudana Vada

Sabudana Vada is a deep-fried fritter made with Tapioca pearls and boiled potatoes. It has a crunchy crust with a soft delicious interior. Sabudana / Sago / Tapioca is a starch extracted from palm stems and is a staple in many countries. It is pure carbohydrate and is used mostly in sweet puddings, but the…

Gujarati Bhakri

Gujarati Bhakri is an unleavened Indian bread from the Gujarat state of India. These are made with wheat flour and are generally thicker than chapatis. Gujarati Bhakri’s are made with wheat flour, both regular and coarse wheat flours are used. The dough is shortened with ghee or oil and these are rolled smaller and thicker…

Beetroot Poori

Beetroot Poori is a deep-fried Indian flatbread made with whole wheat flour, beetroot purée and carom seeds. The Beetroot pooris are special to Uttar Pradesh which is a food hub. This state has a lot to offer and while checking on the flatbread recipes, I was tempted to try the other poori varieties too. In…

Biscuit Bakhri

Biscuit Bakhri is a unleavened flatbread bread , made with whole wheat flour. It is smaller than chapati ,but thick , crisp and hard in texture .   Bakhri’s are popular in Rajasthan , Gujrat and Maharashtra . Each state has a slight variation , the Rajasthani Bakhri is made with whole wheat flour ,…

Babru

Babru is a traditional deep-fried stuffed flatbread from Himachal Pradesh, a North Indian state.   Babru , the Himachali deep-fried flatbread has been on my mind since we did The Cooking Odyssey where we picked the Indian States and cooked traditional dishes. I had picked Himachal Pradesh and made Rajma ka Madra, Ambua, Nashpati ki…

Jowar ki Roti

Jowar ki Roti is an unleavened Indian bread made with Jowar Flour or Sorghum. The roti is a speciality of Maharashtra. Jowar ki Roti is also called Jwarichi Bhakri, the same roti is popular in Karnataka as Jolada rotti. We Sindhi’s also make a similar roti with a slight variation and call it Jowar jo…

Rava Idli

Rava Idli is a South Indian steamed lentil cake made with semolina. It is a variation of Idli, a popular snack. This is an instant Idli and requires no fermentation. Many a time we feel like having Idlis but to make them we need to soak, grind and ferment the rice and dal. Rava Idlis…