Recipes

J- Jowar Bhakri | Jowar Roti | Jolada Roti Recipe

Jolada rotti is an unleavened Indian bread made out of jowar (sorghum), originating from North Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as jwarichi […]

H- Hare Chane Ke Paratha | Choliya Paratha | Green Chickpeas Parathas

During winters, you can easily found fresh green chickpeas in market. The taste of any recipe will increase when we used fresh and seasonal vegetables. Most of time I prepared green peas stuffed paratha for breakfast but this time I tried green chickpeas parathas with same technique. For this paratha, you […]

Dhakai Paratha Recipe

Dhakai Paratha is a type of layered paratha which you can cook on tawa like paratha or fried like poori. You can serve this layered dhakai paratha with alu cholar dal (Bengali style) and any Bengali misthi such as sondesh or rasmalai. I adopt this recipe from Rimli blog “Scratching Canvas” . I’m […]

B- Bajra Bhakri | Bajra Roti Recipe

Bajra Bhakri is a round Indian flatbread which made from bajra. Bajra is a Hindi meaning of Pearl millet. Bajra bhakri is unleavened bread often used in the cuisine of the states of Maharashtra, Gujarat, Haryana states in India, along with several regions of western and central India, including areas of Rajasthan, Malwa, and Karnataka. […]