Roti Cheela


Hello dear buddies. How are you all? Today I’ll be posting a breakfast or brunch recipe idea, which I got from yesterday’s brunch of mine that was gram flour cheelas, some dhoklas and hot cardamom tea. I had some of the cheela batter left with me and so I cooked up this recipe of Roti Cheelas combining the roti and the cheelas. They turned out great and I thought of sharing it with you guys too. It is a crispy, tasty and super handy recipe which you can make any time. So do try it out guys and let me know. The recipe is as follows:-

Ingredients:-For the wheat flour chapatis-

  1. Wheat Flour -3 cups
  2. Water -1 cup or as needed

For the cheela batter

  1. Gram Flour – 2 cups
  2. Onions -2
  3. Green Chillies -3
  4. Cilantro -1/2 cup(chopped)
  5. Salt – As per requirement
  6. Red Chilly Powder -1 tsp
  7. Cumin Powder -1 tsp
  8. Garam Masala -1 tsp
  9. Cumin -1 tsp
  10. Lemon Juice – 1/2 tsp


Step 1 

To make the wheat flour chapati(Indian flatbread)make a dough from the wheat flour and water and make two or three medium-sized chapatis of it. Chop the onions, green chillies and cilantro.

Step 2

IMG-5221.JPGTo make the cheela batter take a bowl, add the gram flour, chopped onions, green chillies, chopped cilantro, salt, cumin, red chilly powder, cumin powder,garam masala, lemon juice and then mix in water to make a thick batter of dropping consistency.

Step 3

Now to make the roti cheelas, heat a pan and place the chapati on it. Now with a ladle smear, one dollop of the gram flour batter all over the chapati and cook it for two minutes. Then flip it to the other side and fry it adding some oil. The roti cheelas should be crisp, crunchy and well cooked. Make similar roti cheelas with the remaining batter.

Our Roti Cheelas are done. Serve it with curd-mint chutney and sweet buttermilk or chaach.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!



Potato Sambhar


Hello everyone. Welcome to my cooking corner again. People like to eat, enjoy and learn different cuisines from the world over which are also made everywhere. In India also many cuisines are famous but South Indian delicacies have a special place in all households in India. We make South Indian varieties like idlis, dosai, medu vadas very frequently in our breakfast menu and children too like them a lot. And when we make these items we have to complete with sambhar and coconut chutney. Sambhar can be made in many ways, some of them being the mixed vegetable sambhar, onion sambhar, garlic tamarind sambhar and tomato sambhar. But today I will be making a different version of the regular veggie sambhar recipe replacing the veggies with our very common ingredient of every kitchen, potatoes. It is really very handy and is all complete with a super taste and tangy twist. So do make it in your homes and let me know how it turned out to be. The recipe is as follows—-

Ingredients:-For the Potato Sambhar:

  1. Split Pigeon Pea’s dal- 200 gms
  2. Potatoes(boiled)-1
  3. Sambhar Masala-2 tbsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Tomato-1
  7. Green Chillies-2
  8. Tamarind Paste-1 tsp
  9. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-5-6
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tbsp


DSC01176.JPGStep 1

Wash the dal and pressure cook it with water, salt, and turmeric powder till done. Boil and peel the potatoes and mash them. Chop the tomato, green chillies. Cut the onions roughly and blanch them.

Step 2

DSC01160Take a kadhai and add vegetable oil. Add the black mustard, curry leaves, asafoetida and on spluttering add the roughly chopped blanched onions. Fry it and then add the chopped tomato and red chilly powder and fry it for five minutes. Next, add the mashed potatoes and fry it well for four minutes and add the dal to it. Also, add the tamarind paste. Add the sambhar masala and let it simmer on medium flame for ten minutes.

Our Potato Sambhar is ready to be served with steamed idlis and coconut chutney.

Coconut Chutney


  1. Coconut-200gms
  2. Split Bengal Gram-100 gms
  3. Green Chillies-2
  4. Fresh Curd-1 tbsp
  5. Salt-According to taste

For the tadka:

  1. Black Mustard-1 tsp
  2. Curry Leaves-3-4
  3. Asafoetida-A pinch
  4. Vegetable Oil-1 tsp


Step 1

Cut the coconut into small pieces. Roast the Bengal gram or chana dal. Chop the green chillies and fresh coriander.

Enter a caption

Step 2

Grind the coconut with roasted dal and green chillies. Take out in a bowl. Add the salt and fresh curd.

Step 3

Temper the chutney by adding some oil in a pan. To it add the black mustard, curry leaves, and asafoetida and let it splutter. Pour this tempering in the chutney.

Our Coconut Chutney is done. Garnish it with chopped fresh coriander.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then healthy cooking, happy living!!!



Split Bengal Gram Mini Kachoris With Chutney

Ingredients:-For the filling.

  1. Split Bengal Gram – 300 gms.
  2. Asafoetida – A pinch.
  3. Salt – According to taste.
  4. Red Chilly Powder – 1 tsp.
  5. Coriander Powder – 1 tsp.
  6. Garam Masala – 1 tsp.
  7. Dry Mango Powder – 1 tsp.
  8. Fennel Seed Powder -1 tsp.
  9. Raisin – According to need.

For the kachoris:-

  1. Wheat Flour-400gms.
  2. Water-As needed.
  3. Vegetable Oil – 2 tbsp.
  4. Baking Powder – 1 tsp.
  5. Salt – According to need.


DSC00998Step 1 – To make the dough take the wheat flour in a big bowl and add 2 tbsp of vegetable oil to it. Next, add the baking powder and salt and using water knead it into a slightly stiff dough.

DSC00995Step 2 – To make the filling take the split bengal gram in a pressure cooker and cook it till half done. Take it out in a strainer and keep aside.

DSC00994Step 3 – Now take a kadhai and add the vegetable oil to it. Add the cumin and when it browns add the asafoetida, a bit generously. Now add the salt, coriander powder, red chilly powder,garam masala, dry mango powder, fennel powder and fry it for two minutes. When it starts to change colour add the boiled but firm dal to it along with raisins and mix all well. Let it cool. You can add some coriander leaves but it is optional.

DSC01010Step 4 – Now to make the kachoris make even sized balls out of the dough and round it up. Now make a hole in it and fill as much filling as can go inside it. Seal it up well. And to make them mini in size don’t use the rolling pin to flatten it, rather do so by your fingers and palm. Heat some vegetable oil well and then drop these kachoris in it and fry them till crisp and light browned. Take them out on a tissue paper. Drain out the extra oil.

Step 5 – Our mini kachoris are now ready to serve. To do so place them on a plate and serve them with any chutney or dip of your choice, here I have done so using some dry mango powder or amchoor chutney and some coconut chutney.

Friends do try the recipe at home. Share your comments and feedback and have a great week everyone. Till then healthy cooking, happy living!!!


Rajma Potato Tikki


Hello friends.Welcome again. Today I’ll be sharing a very easy, and nutritious snack recipe of Rajma Potato Tikkis. These are tasty and really refreshing. You can have them with chutneys and dips and they can be made without using oil too. So let’s start making it—


  1. Rajma – 200 gms.
  2. Potato – 1(medium sized).
  3. Gram Flour – 100 gms.
  4. Onion – 1.
  5. Green chilly – 2.
  6. Mint or coriander leaves – A small bunch.
  7. Salt – According to taste.
  8. Red Chilly powder – 1 tsp.
  9. Garam masala – 1 tsp.
  10. Asafoetida or Hing – A pinch.
  11. Ginger-Garlic paste – optional.
  12. Dry mango powder or amchoor -1 tsp.
  13. Vegetable oil – for shallow frying.


Step 1 

Wash and soak rajma overnight. The next day boil it and mash it with a masher slightly coarsely.

Step 2

Boil your potato. Chop the onions, green chilly, mint and coriander leaves finely.

Step 3 

Now in a bowl add the rajma, boiled potatoes, green chillies, onions, gram flour along with all other masalas namely asafoetida, salt, red chilly powder,garam masala, mint and coriander leaves and amchoor powder in the abovementioned quantities and mix it well. You can use any flour other than gram flour like wheat flour, refined flour,bajra flour, maize flour, millet flour, rice flour etc but I have used gram flour because it gives a crispy finish and more taste to the tikkis.

Step 4

Now heat a non-stick pan and grease it with oil. Now make patties out of the batter and shallow fry them in batches until golden brown.

Our Rajma And Potato Tikkis are ready. Sprinkle some chaat masala over them and enjoy it with any of your choicest dips like yoghurt dip, garbanzo dip, sweet chilly sauce and sweet lemon sauce.IMG_2781.JPG

Do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Jack Fruit Kebabs With Shallow Fried Sweet Potatoes


Hello everyone. Today I’ll be sharing a delicious snack recipe of jackfruit kebabs with sweet potatoes. They are tasty, crunchy and so fun totally. Have them with salads, dips, chutneys and don’t miss the fun. Let’s start with it—

Ingredients:-For the jackfruit kebabs.

  1. Jackfruit – 250 gms.
  2. Gram Flour(besan) – 150 gms.
  3. Onion(finely chopped) – 1.
  4. Green Chillies(finely chopped) – 2.
  5. Salt – According to taste.
  6. Turmeric Powder – 1 tsp.
  7. Red Chilly Powder – 1 tsp.
  8. Garam Masala – 1 tsp.
  9. Freshly chopped coriander – 1 small bunch.


Step 1

Wash and deskin the jackfruit. Parboil it till mushy. Grind it a little coarsely.

Step 2 

In a bowl take the mashed jackfruit, chopped onions, green chillies, salt, turmeric powder,garam masala, chopped coriander and mix.

Step 3

Now heat a non-stick pan and make long patties from the batter and shallow fry them. You can make any shape from the batter as you like.

Serve the kebabs with mayonnaise, salad and shallow-fried sweet potatoes.

img_2486Shallow- Fried Sweet Potatoes.


  1. Sweet Potato – 200 gms.
  2. Salt – A pinch.
  3. Garam Masala – A pinch.
  4. Red Chilly Powder – A pinch.
  5. Chaat Masala – A pinch.
  6. Oil – For shallow frying.


Step 1

Wash and scrape the sweet potatoes. Boil them in a saucepan till half -done and firm to touch. Cut them longitudinally in two pieces each.

Step 2

Now take the sweet potato pieces and sprinkle salt, red chilly powder, chaat masala and garam masala on them. Now heat a pan and using very little oil shallow fry these till lightly browned on both sides.

Our Shallow Fried Sweet Potatoes are done.

Now we come to the last part of arranging our snack platter together. Take the jackfruit kebabs along with the shallow fried sweet potatoes and enjoy them together with mayonnaise and fresh salad made with green and red cabbage, tomatoes, onions and green chillies. For more taste add a dash of lemon to the salad and there you go.

Friends do try this recipe at home. Share your comments and feedback. It’s tasty, interesting and so creative. Have a great weekend everyone. Till then healthy cooking, happy living!!!


Gram,Oats, Millet Flour And Spinach Cheelas With Brinjal And Flax Seed Bharta

Gram, Oats, Millet Flour And Spinach Cheelas With Brinjal And Flax Seed Bharta

Hello and welcome my dear friends to my cooking corner again. Today I’ll be sharing a very healthy and tastier recipe which you can have at breakfast or brunch time. It is an inspired dish from Gujarati cuisine. It’s good for the digestion, lighter and super easy to make. So let’s start with it—

Ingredients:-For the cheelas.

  1. Gram Flour or Besan – 100 gms.
  2. Millet Flour or Bajra – 25 gms.
  3. Oats(powdered) -1oo gms.
  4. Spinach(finely chopped) – 1/2 small bowl.
  5. Onions(finely chopped) – 1.
  6. Green Chillies(finely chopped)-2.
  7. Carom Seeds -1 tsp.
  8. Salt -According to taste.
  9. Fresh Coriander(finely chopped)-1 small bowl.


Step 1

Take a bowl. Now  add the given amounts of gram flour,millet flour,oats flour(you can churn your regular oats in a grinder to get its flour),finely chopped spinach,chopped onions,green chillies,carom seeds,salt and chopped coriander leaves and mix everything with some water to form a batter neither too thick nor too thin.

Step 2 

Heat a non-stick pan and simmer the flame for two minutes. When its appropriately hot drop one ladleful of the batter and spread it evenly in the pan until it forms a round shape from all the sides. Let the cheela cook on one side properly. When it is well cooked simmer the gas again so that pan is less hot and then flip the cheela over to the other side. In between drizzle some oil in the pan and cook both sides till the cheelas are lightly browned altogether. Take them out and keep aside.

Our cheelas are ready. Serve them with brinjal -flax seed bharta, green chutney or coconut chutney.


Ingredients:-For the bharta.

  1. Brinjal(big size)- 2.
  2. Flaxseed powder-100 gms(For it, you will need-Coriander seeds-50 gms, Dry red chillies-2, Flax seeds-50 gms).
  3. Green chilly(chopped) -1.
  4. Tamarind Paste – 2 tbsp.
  5. Salt -According to taste.
  6. Mustard Oil – 1 tbsp.
  7. Chopped coriander and chopped onions – For garnishing.


Step 1

Wash, wipe and slit the brinjals in halves keeping them intact,i.e, do not separate the halves.

Step 2

Pressure cook them till they are softened totally.

Step 3

Take them out and mash them with a masher. To make the flax seed powder, take the given amounts of coriander(dhania), dry red chilly and flax seed and roast everything till browned. Now grind them together.

Step 4

Mix the flax seed powder in the mashed brinjals along with salt and mustard oil. Add the tamarind paste and mix all up again.

Step 5

Garnish the mashed brinjals with chopped green chillies, chopped onions and chopped coriander leaves. Alternately you can add the first two ingredients in the process of making the bharta instead of adding at the time of garnishing.

Our Mashed Brinjals And Flax Seed Bharta is ready. It can be served with theplas, cheelas, dosais, steamed rice and dal or with anything you would want to.

Friends do try the two recipes at home. Share your comments and feedback. This recipe is best had as morning or evening snack and is really so non-fussy. So give it a try and let me know your experience. Have a great week everyone. Till then healthy cooking, happy living!








Split Bengal Gram Puris With Potato Curry


Hello and welcome friends. Today I am going to share with you a breakfast recipe of Bihar which is tasty, spicy and totally wholesome. It’s a small-time treat and I am sure you all will like it. So let’s start—


  1. Split Bengal Gram -250 gms.
  2. Whole wheat flour – 400 gms.
  3. Asafoetida or Hing – A Pinch.
  4. Red Chilly Powder – 1 tsp.
  5. Salt – According to taste.
  6. Cumin Powder – 2 tsp.
  7. Garam Masala – 2 tsp.
  8. Vegetable Oil – For deep frying.


Step 1

To make the dough take a bowl and add the given amount of wheat flour in it. Add 2 tsp of vegetable oil and then using water knead a pliable dough.

DSC00510.JPGStep 2 

Wash the Bengal gram and pressure cook it till it gets half-done. Take it out in a strainer and let it cool. Now coarsely grind the gram and keep aside.

DSC00513.JPGStep 3 

Heat a wok and add 2 tsp of oil. Add 1 tsp of cumin to it. When it crackles add the given amounts of asafoetida, salt, red chilly powder, cumin powder, garam masala and immediately add the Bengal gram. Saute and keep aside. Our filling is ready.

DSC00514.JPGStep 4

Now take one medium-sized portion of the dough and fill it with 2 tsp of the Bengal gram filling. Using the rolling pin make small puris and keep aside.

20161214_212326.jpgStep 5

Heat sufficient vegetable oil in a kadhai. When it becomes hot drop the puris one by one and fry them till golden brown on both sides. Drain them and put on a tissue paper.

Our Bengal Gram Puris are ready. They can be best served with tamarind chutney or potato curry and curd.

Potato Curry


  1. Potato – 4.
  2. Onions – 1.
  3. Asafoetida or Hing – A pinch.
  4. Turmeric Powder – 1 tsp.
  5. Red Chilly Powder – 1 tsp.
  6. Cumin Powder – 2 tsp.
  7. Subzi Masala – 2 tsp.
  8. Garam masala – 1 tsp.
  9. Salt – According to taste.
  10. Tomato Puree – 2 tbsp.
  11. Dry Fenugreek leaves or Kasuri Methi – 1 tsp.
  12. Coconut Milk – 1/2 cup.


Step 1

Wash and cut potatoes in medium-sized pieces. Chop the onions finely.

Step 2 

Take a kadhai and add oil to it. Then add cumin, dry fenugreek leaves and asafoetida and let it crackle. Now add the finely chopped onions. Fry them for two minutes. Now add turmeric powder, red chilly powder, cumin powder, subzi masala, salt and saute it for two minutes. Now add the given amounts of tomato puree and saute again for one minute. Add the potato cubes and fry again. Now add water and let the curry simmer on a medium flame.

Step 3

When the curry starts boiling add coconut milk and garam masala and mix all well and let it cook for five minutes. Garnish with fresh cream and chopped cilantro.

And hey, our Potato Curry is done and ready to be teamed up with kachoris, hot chapatis, naan or paranthas. Simply to be enjoyed!

Friends do try this recipe at home. Share your comments and feedback. Have a good fun filled week everyone. Till then healthy cooking, happy living!