How To make Bhopali Roti

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1 1/2 c Flour, whole wheat; 175 g
1/2 c Flour, rice; 50 gm
2 tb Ghee; or oil
1 ts -Salt
1 ts Cumin seeds; dry roasted &
-ground 3 ea Green chilis; sliced
3 tb Cashews, broken; ground
-coarsely 3 tb Coriander, fresh; (cilantro)
-finely chopped 6 ea Saffron strands; soaked in
2 tb Milk; warm
-Water for kneading Ghee; or oil; for frying Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.

How To make Bhopali Roti's Videos

भोपळ्याचे घारगे | Bhoplyache Gharge | Sweet Pumpkin Poori | MadhurasRecipe | Ep - 344

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Bhopalyache gharage is a traditional Maharashrian recipe. This can be made with minimum ingredients available at home. These have a good shelf life and are very healthy. Do try this recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• 2 cups store bought Wheat flour
• 3/4 cup Gudh / Jaggery
• 1 cup grated Pumpkin
• 2 tsp Rice flour
• 1/4 tsp Nut meg powder
• 1/2 tsp Sauf / Fennel seeds (Optional)
• A pinch of Salt
• 1 tsp Ghee
• Oil for frying

Method:
• Peel and grate the pumpkin and keep it aside.
• Heat up pan on medium heat and add ghee.
• Add grated pumpkin and fry for about 2 minutes in ghee.
• Add gudh, a pinch of salt and mix well. You can use grated gudh
too.
• Cook the mixture for about 5-7 minutes.
• When pumpkin is nicely cooked and mashed well with gudh then
turn off the gas and let the mixture cool down.
• When the mixture cools down blend it into puree in a blender jar.
• You can skip blending if you don’t want.
• In a dish take wheat flour and add rice flour, fennel seeds and nut
meg powder. Mix well.
• Adding fennel seeds is optional. You can skip it if you don’t want.
• Add pumpkin puree and knead the dough.
• Do not add any water while kneading the dough.
• Cover and rest the dough for about 15-20 minutes.
• Take the dough again and knead it to make even.
• If you feel the dough is too thick or dry then you can pound it,
blend in mixer or in food processor.
• Take small ball of dough and roll puri from it. You can decide the
thickness.
• Do not use any dry flour while rolling puri. You can use a little oil if
you want.
• Heat up oil.
• When oil is enough reduce the heat to low to medium.
• Drop puri in hot oil and press it a little.
• When puri gets golden color flip over and fry from other side as
well.
• When puri gets nice golden color from both sides take it out into
a dish.
• Bhopala gharage are already.
• These have good shelf life of about 7-8 days at room
temperature. So these can be a good travelling snack.
• You can roll the dough like dashami if you don’t want to fry.
• This can be a good option for kids’ lunch box too.

Tips:
• While making any puri, try to use store bought wheat flour. This
makes puri nice and crispy. Puris puff up really good and do not
absorb much oil.
• Rice flour makes puris nice and crispy.
• Never use store bought nut meg powder as it loses its flavor on
storing. Instead grated the nut meg in any sweet you want.
• If you are staying out of India then you can use pumpkin puree.
Add it gudh in puree and microwave it to melt.
• If you use dry flour while rolling then it spreads in oil while frying
and the it may burn at the base of the oil.
•If you want your gharage to be like puri then don’t add rice flour.
But then the gharage will be a little soft.

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Ingredients:
1 tsp yeast
1 tsp sugar
1/2 cup Luke warm water

3 cup all purpose flour ( 500 g )
1/2 cup clarified butter
1/2 cup sugar
1/2 cup Milk powder
1 tbsp kewra water
1/2 tsp cardamom powder
1 tsp baking powder
milk as required
1 egg ( optional )
dry fruits of your choice
1 tbsp egg + 1 tbsp milk = egg wash or milk


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Banarasi Kaddu | बनारसी कद्दू / कोहड़ा | Breakfast Kaddu Poori | Chef Ranveer Brar

KADDU KI SABJI | बनारसी कद्दू की सब्जी - Homefood spells comfort. The satisfaction one can get from having simple home/mom style subzi is unmatched! This Kaddu ki Sabzi is 'mom-inspired' too. I loved it and I am sure you will too!

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BANARASI KADDU KI SABJI
Preparation time : 15 minutes
Cooking time : 20-25 minutes
Servings : 2
Ingredients
2 tbsp Mustard Oil (सरसों का तेल)
2 Bay Leaves (तेज पत्ता)
¼ tsp Fenugreek Seeds (मेथी दाना)
1 tsp Fennel Seeds (सौंफ)
½ tsp Onion Seeds (कलौंजी)
1 inch Ginger - chopped (अदरक)
2-3 fresh Green Chillies - chopped (हरी मिर्च)
2 dry Red Chillies - broken in half (सुखी लाल मिर्च)
2 ½ cups Pumpkin - cut in big cubes (कद्दू)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
¼ tsp Coriander Powder (धनिया पाउडर)
Salt to taste (नमक स्वादानुसार)
Water (पानी)
2 tbsp Jaggery (गुड)
½ tsp Dried Mango Powder (अमचूर पाउडर)
2 tbsp Coriander Leaves - chopped (धनिया पत्ता)
Process
In a kadai heat mustard oil and add bay leaves, fenugreek seeds, fennel seeds, onion seeds, ginger, green chillies, dry red chilli and saute for a few seconds.
Now add pumpkin and saute for a minute then add turmeric powder, degi red chilli powder, coriander powder, some salt and mix everything properly then cover and cook for 10 minutes.
Remove the lid and stir it once, now adjust the salt, jaggery, some water then cover and cook for 4-5 minutes.
Remove the lid then add dried mango powder and cook for another minute.
Now finish with coriander leaves stir it once and serve hot with puri.

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|| How to make Sel Roti || Traditional Nepali Recipe || Nepali Festive Food Recipe ||

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Sel roti (सेल रोटी) is a traditional homemade, sweet, ring-shaped rice doughnut. It is mostly prepared during Dashain and Tihar, widely celebrated festivals in Nepal

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