Non Fried Bread Pakoda

I love bread pakoda but I do not eat it because it is fried, but still I enjoy it, how, I shallow fry with minimal oil. A lot better than completely fried. Even this I avoid for breakfast as it has bread and top it with besan layer, it becomes too heavy for the tummy. So I generally make tomato omelette or veg omelette as it is called, made with Besan (Chickpea flour/Gram flour), onions and tomatoes. 

It was our anniversary and wanted to make something special for breakfast but at the same time a bit healthy. Had some white bread at home, generally I do not bring white anymore, but occasionally, so thought of making bread pakoda. 

Since it was anniversary special breakfast I cut it into heart shaped and made it. One can use bread as is or cut into whatever shape one likes. I simply cut it with a scissor. One can use a heart shape cutter. 

Try this savoury recipe instead of the usual sweet ones, on special occasions like Valentine Day or your anniversaries and your sure to win hearts.


Here goes the recipe:

Non Fried Bread Pakoda
Non Fried Bread Pakoda

Ingredients

  • 2 Cup Besan (Chickpea flour)
  • 1/4 Cup Rava (Semolina) (optional – to add the crunch)
  • 1 small Onion chopped
  • 1 big tomato or 2 small chopped very finely
  • 2 green chilli finely chopped (optional)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red chilli powder (as per taste)
  • 1/4 cup chopped Coriander 
  • 1/4 teaspoon of Roasted Cumin powder
  • Salt as per taste
  • Water
  • Oil for shallow frying
  • 8 Bread Slices

Preparation

  1. In a bowl add, Besan, Rava, Onion, Tomato, Green chilli’s, turmeric, red chilli powder, Coriander, cumin powder. Prepare a batter with water. The mix should not be too watery and not too thick, just enough so that the bread gets coated properly.
  2. Keep the mixture aside for 10 minutes. The besan will soak the water. 
  3. In the mean time cut the bread slices in desired shape. I did cut into heart shape. One can make round disc, or simply cut the bread into two rectangle or two triangles. 
  4. Heat a pan or a tawa. 
  5. Take one bread slice and immerse it into the mix. Coat it on all the sides. 
  6. Once the pan is hot, drizzle some oil on it and then put the bread slice on it. Let it cook for 2-3 minutes on slow to medium flame/mark. (It might take a bit more or less time)
  7. Once it is golden brown , drizzle some oil on the top and flip it.. Cook on the other side again for 2-3 minutes. (It might take a bit more or less time)
  8. Similarly shallow fry the remaining slices of bread. 
  9. Enjoy it with tomato ketchup and a cup of Tea.
  10. And here goes the ones made by my 7 year old, he loves food art and when I make something like this he is sure to join in. He made four, two, for mumma and papa and two for themselves.
PS: If you have batter remaining, you can simply make a pancake out of it.
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67 percent Whole Wheat Pav/Dinner Rolls

The joy of getting a perfect fluffy, pillowy soft pao, made from a mix of whole wheat flour and APF. It is difficult to achieve a soft texture with whole wheat pao. I once made it with 100% whole wheat, they were good to eat, but were a bit tough. So this time, replaced around 67% APF with whole wheat flour to my orignal pav recipe, and here comes the perfect soft and fluffy ones. I really could not feel any difference when we were enjoying the pav with yummy pav bhaji. I have to mention it to my husband that I changed the recipe this time, and he truly enjoyed the pao.

The real credit for this trial goes to my dad. When he eat my pav made with APF (Maida) he said me can you make them with whole wheat as he does not like eating bread or pav as they are made of APF(Maida). I said yes I will try, so this one is for you papa.

So here goes the recipe:

Whole Wheat Indian Pav


Whole Wheat Indian Pav


Whole Wheat Indian Pav
Whole Wheat Indian Pav


Ingredients

  • 3 Cups Whole Wheat flour
  • 1.5 Cups All purpose Flour (Maida) 
  • 1 Sachet (7 gms) Fast action Dry yeast (2 1/2-3/4 teaspoon)
  • 1 Tablespoon sugar (Can add more, but the pao becomes heavy and sweet)
  • Salt to taste
  • 2 tablespoons of luke warm water
  • 2-3 tablespoons of melted butter, more might be required to attain the desired elasticity.
  • 1 cup lukewarm milk (1/4 to 1/2 cup more milk might be required depending on the dough)
  • 1 tablespoon butter for brushingcoating
  • 1 tablespoon milk for brushingcoating


Preparation 

1.     In lukewarm water (Should not be too hot or else the yeast will die) mix sugar and then mix yeast and keep it aside closed, for 10 minutes. 
2.  Mix salt and flour. Once the yeast rises mix it and kneed it well using milk. Check out the below picture how the yeast looks after rising or blooming (I have kept the spoon inside it to create an impression so that it is visible in the photo)


3.  Milk should be lukewarm. Should not be cold or very hot. If cold the dough won’t rise and if hot it will kill the yeast. 

4.  Knead it with all your muscle strength :-), around 10 minutes. If required use more milk. The dough should be sticky. Add more milk if required. Knead the dough on a work surface or a kitchen top, this helps in kneading it properly instead of kneading it in vessel. (First combine all in vessel and then take it on the work surface)
5.  After 10 minutes or so, keep on taking little butter in your palms and knead it using all the butter and keep on kneading for 5 minutes or so.
6.  The dough should be shiny and elastic.


7.  Cover the dough with a muslin cloth or with a cling film (on top of the bowl and not on dough) and let it rise for 90 minutes or until double in size.
8.  Once double, punch the dough and knead again for 2-3 minutes. Divide the dough in equal size round balls and knead each ball well using your fingers. ( do not make less balls, or else they become heavy for eating)
9.  Arrange the balls in the baking tray having enough spacing between the balls.


10. Cover the balls again and let it rise for 90 minutes or until double in size. 


11. Preheat oven at 200 deg Celsius. Brush the balls with milk (To get brown colour) (Brush the milk very lightly) and bake for 15-20 minutes. (All oven’s are different and you are the better judge of your oven. So heating time varies.) Do not exceed the baking time just because you are not getting the brown colour. It might go hard.
12. Once done remove from oven and apply butter immediately and remove from the baking tin and let it cool on a wire rack.

      Pic below: Just Before applying the butter
Whole Wheat Indian Pav
Pic Below: After applying Butter
Whole Wheat Indian Pav
Pic Below: Pao removed from the baking try and cooling on cooling rack
Whole Wheat Indian Pav


13. Delicious and yummy Pao is ready


Pic Below: Soft and fluffy inside of a pao.


Tips

  • For the dough to rise in cold countries , warm your oven for a few minutes. Switch off the oven and keep the utensil inside the oven. Remember to switch off the oven.
  •     We just want a warm climate, where in we can help rise the dough. Do not over heat or else you will kill the yeast. If required simply keep in the oven without warming or keeping the light on.
  •      Start with half the quantity in the start if you are not confident…..
  • All oven’s are different and you are the better judge of your oven. So heating time varies.




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Beet Root Puri

Once again with a beet recipe. Wanted to make this since long, but just could not, so finally I made it. Loved the colour it imparted to my puri’s and the taste. I really enjoyed it as is, but one can eat it with achaar, Kheer or with aloo saag or with anything you could think of…….

 

BeetRoot Puri
BeetRoot Puri

Ingredients

  • 2 Cup Whole Wheat flour
  • 1/2 Cup Beet Root Grated (I used raw only and One can even make puree)
  • Oil 1 Tablespoon
  • Salt to taste
  • 1 teaspoon Jeera (Cumin seeds)
  • 1/2 teaspoon Haldi (Turmeric)
  • 1/2 teaspoon Red Chilli powder (or as per taste)
  • Oil for frying

Preparation 

  1. Knead the dough with Grated Beet, 1 tablespoon oil, Jeera, Red Chilli powder and salt. The dough should be stiffer than normal Roti/Chapati dough
  2. Let it rest for 1 hour.
  3.  Divide the dough into equal sized balls.
  4. Start rolling it into round shape around 2-2.5 inch in diameter.  
  5. Puri should be rolled evenly to have nice fluffy puri’s
  6. In the mean while start heating the oil. Once the oil is nice and hot dip the puris. To test if the oil is hot enough, dip a small pinch of the puri dough in hot oil, it should come instantly up or alteast in 3-4 seconds.
  7. When you dip the puri, let it first come up and then slowly press it with the back of your spoon to let it puff up.
  8. Turn and again let it cook on the other side.
  9. We just need to cook on either side, there is no need of turning it upside down again and again.
  10. Hot and yummy puri’s are ready. Enjoy it with Kheer or Spicy Aloo Saag.

Check out different types of Paratha’s and Puri’s by clicking here


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    Homemade Doughnuts

    Made this as a treat for my little ones and us on Christmas Day. My son simply loves doughnuts, and was just behind me to make doughnuts. He also loves helping me at times, so took the advantage of his Christmas holidays and together we made this yummy Doughnuts. I am not a fan of doughnuts, but I simply loved this one, specially the cinnamon and sugar ones. The original recipe is from JoyofBaking. I have once tried a different baked recipe, but since I do not have a doughnut pan, I was not able to 100 percent justice to the batter, and I was not satisfied with the results, but I am in search of the same or a DIY for the pan, and when I get one, I will definitely post a baked doughnut recipe. So here goes my first attempt at the recipe:

     

    DoughNuts
    Cinnamon DoughNuts
    Chocolate DoughNuts

    Ingredients

    • 2 1/4 – 2 1/2 Cup (295-325 grams) All purpose flour (Maida) (Start with 295 grams, if needed add more)
    • 1 1/2 teaspoons active dry yeast
    • 3 tablespoons (40 grams) unsalted butter at room temperature
    • 3 tablespoon (35 grams) sugar
    • 1/4 teaspoon salt
    • 1/2 cup (120 ml) lukewarm milk
    • 1 egg , lightly beaten

    Preparation 

    1. In a large bowl whisk together 295 grams flour and yeast. 
    2. Cut or rub the butter with a pastry blender or with your fingers, into the flour mixture until you have coarse crumbs.
    3. Stir in the sugar and salt.
    4. Make a well in the center of flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough.
    5. Transfer the dough to a lightly floured surface and knead it until is smooth and elastic and no longer sticky.
    6. Add more flour only if  needed, a tablespoon at a time.
    7. Once done, transfer the dough to a lightly greased bowl.
    8. Cover the bowl with a cling wrap or a muslin cloth and let it rise for 1 1/2 – 2 hours until double. (Mine took 1 1/2 hours).
    9. After it has risen, place the dough again on a lightly floured surface. Punch it to release the air.
    10. Roll the dough to thickness of about 1-1.5 cm. 
    11. Cut the dough using a cookie cutter as shown below. You can keep the center “hole” as is and fry or gather up the scraps , roll and again cut the remaining doughnuts. I made mini doughnuts out of them.
    12. Place the doughnuts on a lined parchment paper.
    13. Let it again rise for 30-60 minutes. I kept mine for around 30 minutes.

    14. In the meanwhile heat the oil. We need a medium temperature oil, It should not be very hot as the doughnuts fry quickly and it might burn them.
    15. Carefully place the doughnuts into the hot oil and cook on both the sides until golden brown. It should take hardly a 45-60 seconds on each side. So keep an eye on them.
    16. Once done remove them on a paper towel.
    17. After a minute or so, I rolled some of my doughnuts in Sugar and Cinnamon mixture.
    18. For some I simply dipped in my homemade ganache and added chocolate sprinklers on top of it.
    19. Enjoy it hot.

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