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.

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…..

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

Dal puri/How to make Chana dal puri

Dal puri has a very special place in our kitchen, making dal puri means there has to some auspicious day.these are specially made on NaagPanchami..or when one has newly wed bride in the house.As the name says dal puri but it’s not puri actually, they are stuffed paratha.. in some places in Uttar Pradesh parathas are also called puris..so dal puri.

Basically its chana dal stuffing with some spices added in it…sounds simple but tastes really amazing

Let’s get the recipe, the way I make


  • 1 cup chana dal (soaked for 1 to 2 hours)
  • 1 1/2 cup of wheat flour
  • 3 to 4 green chillies
  • 6 to 7 garlic clove
  • 1 tablespoon coriander seeds
  • 1/4 tablespoon methi dana
  • 1 tablespoon jeera (cumin) dry roasted
  • 1/2 tablespoon haldi powder
  • pinch of hing
  • Salt as per taste
  • Oil for kneading dough and applying
  • Water for kneading the dough and cooking dal


  • Make a soft dough of the flour by adding oil and salt and let it rest
  • Dry roast methi and coriander seeds together and grind them
  • Wash the soaked chana dal
  • Place a pressure cooker on medium flame
  • Pour in the oil ,when it is hot enough add the chana Dal and hing,saute
  • Now add in garlic and green chillies
  • Haldi powder and salt,water
  • Close the cooker lid and take 3 to 4 whistle (this way differ with other cookers,just keep a check)
  • Once the cooker has cooled down open the lid and blend the mixture to a paste
  • Remove on plate add roasted jeera,coriander leaves with grinded methi and coriander seeds


Take small portion of dough ,roll and stuff the mixture

Roll it into flat disc rotis

Cook it on tawa both the sides by applying oil

Serve with Kheer or curd

Your Dal Puri is ready to eat

In our house its served with rice Kheer and Aloo ki sabzi


Dal-farra is an authentic dish of north Indians,traditionally this dish is made for all the festive seasons,I would not say that its easy to make neither hard,it is time-consuming though,get your self prepared beforehand to be quick.This is boiled dumplings made of rice flour and urad dal.I took time to make them as thinking of making these farras would make me nervous before,as I kept trying n nailed it…so lets see how its made Happy cooking.Food my way people



  • 2 cups rice flour
  • 1 cup urad dal(soaked)
  • 1 tsp Haldi powder
  • 1 tsp kali mirch(black pepper)
  • 1 tsp laung(clove)
  • 3 to 4 green chili
  • 1 tsp coriander seeds(khadi dhaniya)
  • 1 tsp jeera(cumin)
  • 1/2 cup coriander leaves
  • 1 tsp grated ginger
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • salt
  • 3 to 4 garlic
  • 1 tsp amchur powder
  • 1/2 tsp hing


  • Firstly soak urad dal for two to three hours before making farra,wash and keep them aside
  • Take the rice flour and with the help of luke warm water make a smooth dough and let it rest,
  • Till then get the urad dal mixture ready
  • In a blender take the soaked urad dal and all the spices given in the ingredients above and blend it without water,if required add only one to two table-spoon of water as we don’t want the mixture to be watery
  • Now with the hep of rolling-pin or with your hands make a round shape like puris and fill the mixture between them like sandwich

  • This is how it should be,mean time in huge pan keep water for boiling with little salt and oil in it
  • When the water starts boiling put the dumplings one by one in it
  • As the dumplings get cooked they will start floating above,remove the once cooked
  • Cook all the farras same way,you can even steam them,which ever way you are comfortable.but the traditional way of making Dal-Farra is by boiling in the water
  • The whole trick is in the mixture,it has to have strong flavours otherwise the farras will be tasteless
  • Relish them with mango pickles or chutney,my kids have them with schezwan sauce

Bajre ki roti(Pearl millet)

Foodmyway as the name suggests here is another recipe I love cooking and my kids enjoy eating it.Bajra or millet are highly nutritious for health and are gluten free.It is tricky to make as it not sticky like the wheat flour so one has to try once or twice and then you are good to go,,if not once or twice keep trying.its not rocket science



  • 1 cup bajra flour
  • 2 tsp of wheat flour
  • 1 tsp of ghee
  • salt
  • warm water


  • If you are using wheat flour then if you skip warm water and go for the regular water its ok but,
  • if you are not using wheat flour then warm water is necessary
  • Mix all the ingredients and knead the dough
  • now wheat flour and bajra dough can be rolled down easily but if you skip wheat flour then you will need your hand to spread the roti or you can use plastic bags
  • grease the plastic bag keep the balls of the dough in between in plastic sheet and roll it gently as they keep breaking
  • heat the pan or tawa gently put the roti on it and cook on low flame as bajra takes time to cook
  • cook on both the sides
  • remove it from the pan and cook directly on flame for the smoky flavour
  • spread ghee on roti and eat it hot with your favourite sabzi or chutney

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