Korma Roti/Rajasthani Korma Roti

“People Who Love To Eat

Are The Best People!”

– Julia Child

Korma is an Urdu word. This recipe came with mughals and got to different states, with different versions.

Korma is basically meat or vegetable braised with yoghurt, mixed with spices.

Korma roti here is a mixture of lentil and wheat flour with some spices,served with achar or curd.

This roti is a perfect travel snack as it stays fresh for 2 days. Complete power packed and healthy food.

In every house we do have that one fussy person or child who has all tantrum in eating, this korma roti is perfect for such kids or person as it has the combo of both lentil and flour with ghee, what more healthy and local can we give. Desi bhi Aur tasty bhi.

So let’s get the recipe card

Rajasthani Korma Roti



  • 1 cup moong dal (chilkawali, broken) green gram split
  • 2 cup wheat flour
  • 1/4 tablespoon haldi powder /turmeric
  • 1/2 tablespoon Red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1/4 tablespoon jeera powder
  • 1/4 tablespoon amchur powder
  • 1/2 tablespoon garam masala powder
  • 1 tablespoon salt or as per taste
  • Luke warm water for kneading
  • 2 tablespoon ghee
  • Some more ghee for applying on roti


  • Soak moong in water for 3 to 4 hours or overnight
  • After soaking,wash and grind dal to a coarse paste
  • Take it in a mixing bowl
  • Add wheat flour and all the given spices
  • Mix it
  • Now add ghee and salt, mix it well
  • Start kneading dough while adding Luke warm water
  • Dough has to be soft
  • Cover with wet cloth and keep aside
  • Keep tawa on the flame and meanwhile start making rotis out of the dough
  • Cook the roti with applying ghee on both the sides
  • Your korma roti is ready to be served.
  • Hope you loved this simple recipe
  • Until then keep exploring…….

Rating: 1 out of 5.

Tandoori Whole wheat paneer kulcha recipe

Not able to reach out to restos and feel like having kulcha but still we want it to be nutritional, so instead of using maida or refined flour here we are using whole wheat flour to make kulcha .Loaded with ghee and stuffed with paneer.

Kulcha is a north Indian cuisine, especially Punjab and when you talk about Punjab ghee can’t be ignored. North Indian like their recipes to be healthy and heavy. With heavy here I mean loads of ghee.

Purvanchal’s Tadka

Coming to the recipe here wheat flour is mixed with salt, baking soda, oil and water. Then stuffed with paneer masala .So if read till here, do check out the recipe

#kulcha #wheatflourrecipes#paratha#indianbread#foodblogger#indianfoodblogger

Whole wheat kulcha


For dough

  • 1 cup wheat flour
  • 1/2 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 3 tablespoon curd
  • 1 tablespoon salt
  • 1/2 cup oil
  • 1 tablespoon kalonji
  • 1 tablespoon coriander leaves

For paneer stuffing

  • 1 cup grated paneer
  • 2 green chilli chopped
  • 1 onion chopped
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoon coriander leaves
  • 1/2 tablespoon salt
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon garam masala powder
  • 1/4 tablespoon Red chilli powder
  • 1/4 tablespoon amchur powder


  • Take a bowl add flour, milk, curd, oil, salt,baking soda and water
  • Knead soft dough
  • Cover and keep for half an hour
  • Meanwhile make the stuffing, take another bowl add grated paneer, green chillies, onions, salt, coriander powder, red chilli powder, garam masala powder ,amchur powder, coriander leaves and ginger garlic paste
  • Mix it well, the stuffing for kulcha is ready
  • Now take small lemon size dough and roll it down and stuff one tablespoon paneer mixture and pinch it together by sealing the edges
  • Roll it long in size
  • Apply water on one side, sprinkle kalonji and chopped coriander leaves, press it with rolling pin
  • Heat the tawa, pick the kulcha and apply water on the back side and keep it on the tawa, so that it sticks to it
  • Cook for 30seconds and just flip the tawa onto the flame and let it bubble up till dark and smoky
  • Remove from heat and scratch from below to remove the kulcha
  • Take it on a plate apply ghee or butter
  • Serve it hot with any gravy or eat it just like that

Garlic leaves paratha

I do grow garlic greens in my kitchen garden,and use them in chutney,sabzi aur as paratha.

Today I am sharing Garlic leaves paratha,a simple and quick lunch box recipe.which you can never go wrong with.

In this recipe we chop the greens and mix it with wheat flour,with some spices and make dough out of it.

Let’s get the recipe


Garlic leaves Paratha

Garlic paratha


  • 1 cup garlic green chopped
  • 1 1/2 cup wheat flour
  • 1/4 cup oil for shortening/moyan
  • 1/4 haldi powder
  • 1 cup coriander powder
  • 1/2 red chilli powder
  • 1 salt or per taste
  • 1 garam masala powder
  • 1/2 tablespoon ajwain/carom seeds
  • Water for kneading
Dough is ready


  • Take a large bowl
  • Add flour in it
  • Add in all the masalas,with chopped garlic leaves,salt and oil
  • Mix it well
  • Now,add water as per requirement
  • And knead a soft dough
  • Let it rest for 10 minutes
  • After ten minutes take small lemon size dough and roll it down into rotis
  • Heat griddle or tawa
  • Cook paratha with applying oil or ghee on both the sides
  • Same manner make all the paratha
  • Serve them hot with coriander chutney
  • Pack them in the lunch box for kids
  • Garlic leaves paratha are ready
  • Until then keep exploring……

Cabbage paratha/ Pattagobi paratha/ How to make cabbage paratha

Cabbage paratha was for my kids lunch box idea and they did not want the regular masala paratha so had to think and make something more yummy

Anything with pizza herbs flavour is always welcome, so grabbed my hand on this.Hope you love this recipe as it’s a hit in my family and the one’s who have tasted them.

A simple recipe where you have to just chop cabbage and mix herbs and stuff them,so the detailed recipe is here

#purvanchalstadka #indianfoodbloggers #cabbageparatha#pattagobiparatha#paratha#indianflatbread

Let’s see what goes in making cabbage paratha

Cabbage paratha/Patta Gobi Paratha

Ingredients for stuffing:

  • 1 small cabbage finely chopped
  • 1 capsicum finely chopped
  • 2 tablespoon garlic finely chopped
  • 1/2 tablespoon black pepper powder
  • 1/4 tablespoon red chilli flakes
  • 1/4 tablespoon oregano
  • 1 tablespoon salt or as per taste
  • 1 tablespoon butter
salt,red chilli flakes,black pepper powder n oregano
butter n garlic

Ingredients for the dough:

  • 2 cups wheat flour
  • 1 tablespoon oil
  • 1/2 tablespoon salt
  • water for kneading the dough

Method for making the Cabbage Paratha

  • First knead the dough soft, cover it with wet cloth and let it rest for 10 minutes
  • Now,heat a pan with butter keep the flame low
  • add in chopped garlic,don’t burn them straight away add chopped cabbage and capsicum
  • Add salt and keep flame on high as after adding salt cabbage will leave water and we want a dry stuffing
  • Add the herbs and mix it well
  • Once the water has evaporated completely off the flame don’t bring it to dark brown colour.
  • Remove it on a plate and spread for cooling
  • Keep the tawa/griddle on medium flame
  • Meanwhile start rolling rotis out of the dough
  • Make two rotis
  • take one roti spread the stuffing evenly and cover it with another roti by sealing the edges properly
  • Cook the paratha with applying some butter on both the sides
  • Cut them into four pieces and serve hot
  • This paratha tastes delicious without any sauce.
  • Cabbage paratha is ready for kids lunch box or as a snack
  • Until then keep exploring…..

Gobi paratha

Winter’s are the time when you get your veggies in abundance.My pantry is stocked with cauliflower that too 4🤔 now what better than making stuff parathas with them and consuming.

Best paratha for kids lunch box and they definitely love them.Cauliflower is blanched and then grinded not fine but coarse.

Let’s see what goes in making this

#purvanchalstadka #gobiparatha#cauliflower #stuffedcauliflowerparatha#indianbread#paratharecipes#foodbloggers#indianfoodbloggers#indianfood

Gobi paratha

Gobi paratha


  • 2 cups cauliflower florets
  • 1/2 tablespoon amchur powder
  • 1/4 haldi powder
  • 1 1/2 tablespoon coriander powder
  • 2 green chillies chopped
  • 1 tablespoon red chilli powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon jeera powder
  • Coriander leaves for garnish
  • 1 onion chopped
  • 1 tablespoon salt or as per taste
  • Oil for frying the mixture
  • Oil or ghee for applying on parathas

For the dough

  • 1 1/2 cup wheat flour
  • Pinch of salt or 1/2 tablespoon
  • 2 tablespoon oil for kneading the dough
  • 1 cup water

Method for cauliflower stuffing:

  • First is blanch the florets in salt water
  • Then grind it coarsely in food processor or grinder
  • Take it in a bowl
  • Pour oil in a kadhai
  • Add mustard seeds /rai let it splutter
  • Add in green chillies
  • Saute,add in haldi,coriander powder and red chilli powder
  • Give it a quick mix
  • Add salt and grinded cauliflower
  • Mix it well
  • Now add jeera powder, garam masala powder and amchur powder
  • Stir it well
  • Off the flame
  • Once it has cooled down add chopped onions and coriander leaves
  • Mix this as well

Making parathas

  • Take small portion of the dough just lemon size
  • Roll into a disc

Multigrain Roti

Multigrain Roti

I would suggest everyone to include multigrain flour in their diet once in a week.as we all know,knowing or unknowingly we are having stuff that do harm our body.i would suggest if you can get these flours from your local flour mill that’s gonna be far more better than the branded one’s. I did notice one thing that this multigrain roti are not heavy on your stomach it’s like you are full but don’t feel lazy,otherwise when you do eat your lunch one definitely feels like taking a power nap.

What is multigrain?

So,this means more than 4 grains included in the flour like jowar,bajra,makka,besan and wheat flour.I do cook this roti daily during winters as body does need heat otherwise in rest of the season it’s once in a week.
Remember eating this multigrain roti with raab or jaggery in melted form,which now is not available.

Let’s get the recipe
#purvanchalstadka #foodbloggers #indianfoodblogger#indiancooking#multigrain

Multigrain Roti


  • 1 cup wheat flour
  • 1/2 cup jowar flour/sorghum
  • 1/2 cup bajra flour/pearl millet
  • 1/2 cup makka/maize flour
  • 1 kalonji
  • 2 tablespoon ghee or oil for moyan/shortening
  • 1 1 /2 tablespoon salt
  • Water for kneading the dough
  • The above quantity is for storage, mix all the flour together and from that take 1 1/2 cup


  • Take large bowl
  • Add the flour,salt,ghee,kalonji and water
  • Knead a soft dough
  • Keep it for 15 minutes
  • Now make rotis of by applying ghee on both the sides
  • Your multigrain roti is ready,a healthy and full of protein one.
  • Until then keep exploring….

Palak paratha/spinach flat bread/ How to make palak ki roti

Spinach or palak as we call it in Hindi has been liked by all in the house,be it palak paneer,palak pakora,palak ki dal….so on.as we all know that palak helps in digestion of food and clearance of all the toxic stuff in the stomach so i would suggest you all to include palak or spinach in your diet once in a week in any form.My kids love palak puri and palak paratha,so it goes in their lunch box as well,I hope you understand what its like thinking of new stuff for lunch box.This recipe is a must try for all of you,there is no need of any accomplishment one can just roll and finish this up.Do check my recipe of https://purvanchaltadka.wordpress.com/2018/12/01/mixed-saag-sabzi-how-to-make-mixed-saag-sabzi/https://purvanchaltadka.wordpress.com/2018/10/23/palak-aur-paneer-ki-bhurji-how-to-make-palak-paneer-bhurji/


Palak paratha

They are good in Iron,calcium,magnesium,asthama prevention,lowering blood sugar and many more.

Spinach is also called as Super food.

Palak ki roti is full of nutrition and healthy,coming to the recipe lets see how did I make this.


Palak ki roti

Palak Paratha with curd


  • 1 cup palak puree
  • 1 cup wheat flour
  • 1/2 cup besan or chickpea flour(optional)
  • 3 to 4 tablespoon oil for shortening/moyan
  • 1 tablespoon ajwain seeds/carom
  • 1 tablspoon haldi powder
  • 1 1/2 tablespoon salt or as per taste
  • 1/4 tablespoon kalonji
  • 1 tablespoon Garam masala
  • ghee/butter for applying on roti
  • water for kneading the dough


  • Take large bowl mix the wheat flour and besan
  • add salt and all the spices
  • mix it well
  • add palak puree
  • and oil with carom seed,kalonji
  • make a dough of it,if required add water
  • Let it rest for half an hour,by covering it with wet cloth
  • Take small portion of the dough and start rolling it into roti
  • Heat tawa and cook the palak roti both the sides well by applying ghee or butter
  • Serve them hot with achar or curd
  • I have blanched the palak/spinach and then made puree of it

Meethi puri/Sweet indian bread

While writing about meethi puri I am nostalgic about childhood days and missing my daddy,but its life and it goes on.There’s a story to tell here way back to 30 years travelling by train was a big deal if it was long distance and to travel from Mumbai to Banaras it took more than 24 hours and in that time maa use to make these sweet puri for snack as kid kept demanding for something ,we use to keep nibbling them the whole journey.This puri would stay fresh till 3 days in that hot summer as well.In Purvanchal region small festivals are incomplete without these meethi puri as it is served as bhog to Diety.Made meethi puri on occasion of saptami which falls in the month of sawan where Goddess Durga is praised by keeping fast and cooking in midnight before the dawn,this is quite ineresting as the next day kitchen is kept closed and members eat all the pakwans cooked in midnight.A simple recipe with wheat flour and sugar been used,while I am writing down this blog let me tell its pouring heavily here,which makes the weather more pleasant today,had gone to the nursery today and brought some plants which I am sharing with you just a random click

This does refresh the mood,right.so coming to meethi puri its basically wheat flour and sugar mixed
Let’s get the recipe quick

#purvanchalstadka #foodbloggers #indianfoodblogger#meethipuri#bread#sweet


  • 2 cups wheat flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup water or as required
  • oil or ghee for deep frying
  • 1 tablespoon cardamom powder


  • take a large bowl and add wheat flour
  • just dig in between the flour and pour milk,cardamom powder
  • dissolve sugar in water
  • add that water in the flour
  • knead a hard dough
  • let it rest for half an hour,covered with damp cloth
  • heat ghee in kadhai
  • start rolling small puris of it
  • puris have to be little thick here
  • deep fry them till golden brown
  • your meethi puris are ready to be enjoyed
  • So,until then keep cooking

Shakarkhand ki meethi puri/How to make sweet potato puris

Have you ever had piping hot sweet puris,oh man please do, it tastes yummy.one can eat just like that without any accompaniment. My twins most favorite puri and mine too.Hassle free recipe completely and a quick lunch box recipe.Sweet potato or shakarkhand are high antioxidant also,after hearing this you should include them in veggies regularly if possible, i would suggest. If we start taking these small steps and do some research in what we are eating, then definitely this world would be healthier .coming to sweet potato, in some places like Purvanchal they are called rataloo as well which is also high in fibre.

So my dear lovely people reading this,lets get the recipe

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #kandhkipuri#rataloo#shakarkhand #sweetpotato#vegetarianrecipes


  • 5 to 6 shakarkhand/ sweet potato (boiled)

  • 1/2 cup sugar (powdered one or as per sweetness)
  • 1/4 tablespoon elaichi powder
  • 1 tablespoon ghee (for the dough)
  • 1/2 cup milk
  • 2 cups wheat flour
  • Water for kneading the dough
  • Ghee/oil for deep -frying


  • Peel and mash the shakarkhand
  • Take a large bowl add in wheat flour, mashed shakarkhand, elaichi powder, powdered sugar and ghee
  • Rub it with your palm so that it form like bread crumbs
  • Now pour in milk
  • Start kneading a hard dough

  • If you find that the dough is not coming together then add water to it
  • Knead a hard dough
  • Let the dough rest for 10 minutes
  • Now heat oil or ghee (i have used ghee here)
  • Make small puris (rounds) and deep fry it
  • Do the same with rest of the puris
  • Enjoy them with your favorite condiment.

Masala Multigrain Roti/How to make masala multigrain roti

Making our loved one’s eat healthy has all ways being are most priority.If we look back to what our ancestors ate and follow them,i think we would be much happier and healthy.my grandma used to cook all types of grain, let them be jowar,bajra,raggi or maize and many more. Many of which have disappeared now.making multigrain is very easy we get all types of flour in the shop,one needs to only mix them together and use.

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #masalamultigrainroti#nagpurfoodblogger


  • 1 cup jowar flour( sorghum)
  • 1 cup bajra flour(pearl millet)
  • 1 cup maize flour (makke)
  • 1 cup Raggi flour (nachni)
  • 1 cup wheat flour (gehun)
  • 1/2 tablespoon ajwain (carrom)
  • 1/2 tablespoon kalonji
  • 1/2 tablespoon Haldi powder (turmeric)
  • 1 tablespoon red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1/2 tablespoon jeera powder
  • 2 tablespoon salt
  • 2 tablespoon oil
  • 5 to 6 garlic cloves chopped
  • Ghee for applying on the roti


  • Firstly mix all the flour together and keep
  • Take as per requirement
  • Spices used here are for 2 cup mixed flour
  • Mix all the spices and oil with salt
  • Knead a hard dough
  • Let it rest for 5 minutes
  • Heat tawa make roti of the dough
  • Cook both sides applying ghee
  • Edges won’t be proper that’s ok
  • Serve it immediately as if left it will get hard
  • Have them with your favourite sabzi or curd
  • Best for kids tiffin box.
  • You can skip wheat flour here,but i have used as giving shape to the rotis becomes easy.

Muli ke parathe/Raddish flat bread

In my house muli or raddish is mostly used in parathas ,coz in this form muli is consumed faster .Muli parathas are very simple to make with your favourite spices and all are available in your pantry.I do make it a point to feed my family with all the greens in whichever form,idea is to make them eat.so here’s another paratha from my kitchen to yours

#foodbloggers #purvanchalstadka #muliparatha

Ingredients and quantity i have used

  • 2 muli (raddish)grated
  • 1 onion finely chopped
  • 2 green chillies finely chopped
  • 1 tablespoon coriander leaves chopped
  • 1 cup wheat flour
  • 2 tablespoon besan (chickpea flour)
  • 1 tablespoon rava (semolina)


  • 1/4 tablespoon haldi powder (turmeric)
  • 1 tablespoon red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1/4 tablespoon ajwain (carom)
  • 1 tablespoon garam masala powder
  • Salt as per taste
  • 4 tablespoon Oil for kneading


  • Take a bowl add in wheat flour,besan and rava mix it well
  • Add in the masalas again mix them with the flour
  • Once you have mixed it now add in oil,salt and chopped onions,green chillies,coriander leaves grated muli with the water that the muli leaves
  • If you need water then only use and knead a soft dough
  • Roll small rotis of it and cook on the tawa with applying oil on both sides
  • Serve them hot with curd or pickle

Paneer paratha/How to make Stuffed paneer parathas

As every one knows that morning breakfast should be heavy and healthy so that morning starts fresh and one feels full of energy. Paneer (cottage cheese) is one thing where you don’t have to bother about it being finished 😀it’s gone in a wink if I don’t hide them for further recipes. Here’s a simple stuffing of with veggies and spices that makes these parathas more delicious served with some butter or home made makhan.Can be enjoyed as lunch or dinner also….

Let’s get the recipe

#purvanchalstadka #paneerparatha#indianfood#foodbloggers


  • 1 cup grated paneer
  • 1/2 cup grated carrots
  • 1/2 cup chopped capsicum
  • 1/2 cup finely chopped onions
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 3 to 4 green chillies slit long
  • 1 tablespoon chopped garlic or garlic powder
  • Some coriander leaves chopped
  • Salt as per taste
  • Butter for applying on parathas
  • 1 1/2 cup wheat flour
  • 1 tablespoon oil


  • Take a bowl or plate mix all the given ingredients with the salt
  • Use your hands for doing this
  • Keep this aside
  • Now take another bowl add wheat flour ,oil and salt mix it
  • By adding little water make a soft dough
  • heat tawa on low flame
  • Take small portion of dough and stuff the paneer mixture with spoon and gently roll them into parathas
  • Make all the paratha in same way
  • Cook it on the area by applying butter on both the sides
  • Serve them with green chutney
  • My kids apply some home made makhan and eat
  • Yummy and healthy paneer paratha is ready

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