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……

Instant Rava Appe

Rava appe is quick and best for those morning struggles when everything has to be in fractions,a best snack for any occasion.

Appe is basically south Indian dish which is made with idli batter,but if you are in hurry and want a quick appe then making rava appe is best.Here we use semolina/rava and curd with little water to make the batter,if you wish you can add vegetable of your like,i have made a simple version of appe here.

Before making these appes we have to rest this batter for 15 minutes so that semolina soaks all the curd along with water and is of perfect consistency,if you notice the batter to be quite thick after 15 minutes you can add more water to it.

Many people use fruit salt or soda while making appe to make it fluffy,but if you want you can skip this,i have not used any soda here,still my appe were fluffy and soft.

So,let’s get started


Rava appe

Instant Rava Appe


  • 250 grams Rava/semolina
  • 250 grams curd
  • Water as per requirement
  • 1 1/2 tablespoon salt
  • 1 onion chopped
  • 2 green chillies
  • 1 tablespoon Grated ginger
  • 1/2 tablespoon rai/mustard seeds
  • Oil

Method :

  • Mix rava,salt and curd together with a whisk
  • Cover and keep for 15 minutes
  • After 15 minutes if you notice the batter to be too thick pour water
  • Consistency of the batter has to be thick,just like idli batter
  • Now, add in chopped onions, green chillies and grated ginger
  • Mix well

Tempering the batter :

  • Heat a small fry pan with oil add rai let it splatter, add curry leaves
  • Pour it on the batter
  • Mix it well
  • Now appe batter is ready to cook

Making Appe:

  • Place the appe pan on the stove, drizzle oil
  • Pour one tablespoon batter in all the moulds
  • Cover and cook on low flame for 5minute’s
  • After 5 minutes flip it on the other side and cook for 2 minutes
  • That’s it, appe is ready to be served
  • Serve Instant Rava appe with coconut chutney
  • Simple and quick, only this reading is long process but cooking is fast😊
  • 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

Chinese vermicelli

We usually keep making the onion-tomato version of vermicelli,today just wanted something chinese and grabed this vermicelli and cooked in my style.with only few veggies available in the pantry,instead of heading and shopping I prefered of cooking with whatever is there.Chinese cuisine is one such dish which is loved by all and you don’t have to request them to finish this off.

Try this different style vermicelli for your kids lunch box or as a evening snack,you won’t be disappointed.

Vermicelli is often stored at every Indian household for making of seviya,either we cook sweet or salty,this time let’s cook chinese.


  • 2 cups vermicelli cook as per given in packet
  • 1 onion chopped
  • 1 green capsicum chopped
  • 1/2 cup chopped cabbage
  • 1 tablespoon ginger-garlic paste
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon vinegar
  • 1/2 tablespoon schezwan chutney
  • 2 tablespoon boiled sweet corn(optional)
  • 2 green chillies chopped
  • salt as per taste
  • 1 tablespoon sugar
  • oil for cooking


  • First cook vermicelli as per the instructions given on the packet
  • Heat oil in a kadhai on medium flame
  • Add in ginger-garlic paste,saute till raw smell has gone
  • Add in green chillies, onions and saute till soft
  • Add in veggies(whichever you are using) cabbage, capsicum and boiled corn
  • Saute for few seconds
  • Next add in the given sauces with salt
  • Mix well
  • Add sugar
  • Add cooked vermicelli
  • Toss it well
  • Garnish with chopped capsicum and corn
  • Serve hot
  • Chinese vermicelli is ready to be served
  • Hope you liked my version of vermicelli
  • Until then keep exploring…..

While adding salt remember,the sauce does have a little amount of salt already.

Chinese Bhajiya roll

Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll

Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.

Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.

A best lunch box idea or snack

Do check my You Tube channel for detailed video Purvanchal’s Tadka

Follow me on Instagram @purvanchalstadka

Let’s get the recipe quick


Chinese Bhajiya Roll

Chinese bhajiya roll


  • 1/2 cup butter
  • Tomato sauce
  • Green chilli sauce
  • Wheat flour rotis
  • 5 tablespoon besan/chickpea flour
  • 2 green chillies
  • 1/2 tablespoon red chilli flakes
  • 1 cup chopped cabbage/patta gobi
  • 1 cup chopped capsicum
  • 1 tablespoon ginger-garlic paste
  • 1 onion chopped long
  • 1 tablespoon salt or as per taste
  • Oil for deep frying
  • 1/2 tablespoon veniger /lemon juice
  • water for making batter


  • Take a bowl and add in chopped cabbage, capsicum with green chillies ,red chilli flakes and ginger-garlic
  • Mix them with your hands
  • Now,add in besan and salt
  • Make a thick batter by adding water
  • Heat a kadhai with oil,start deep frying these bhajiyas with the help of spoon.
  • Keep it light brown in colour .
  • Remove it on a kitchen towel.
  • Now take chopped onions and add vinegar,mix it keep aside
  • Spread rotis on a plate apply butter
  • Apply tomato sauce with green chilli sauce
  • Keep the bhajiyas in between
  • Spread vinegar mixed onions on top
  • Squeeze more tomato sauce and green chutney sauce over the onions
  • Roll the rotis
  • Cover one side with aluminium foil
  • Serve them
  • Chinese bhajiya roll is ready for your kids lunch box or just have them in snacks
  • Hope you enjoyed the recipe
  • Until then keep exploring……

Samosa recipe/ How to make samosa

This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.

And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.

Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.

This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.

Now,lets get the recipe

#purvanchalstadka #foodbloggers #indiancooking#samosa#snack

Look at the picture aren’t they tempting.


Makes around for ten people.


  • Half kg maida/All purpose flour
  • 1 kg potato/boiled and mashed
  • Oil for deep frying, shortening and frying masala
  • 1 tablespoon kalonji n ajwain
  • Salt for the dough and stuffing
  • Water
  • 200 grams coriander leaves
  • 10 green chillies or as per taste
  • 1 tablespoon coriander seeds
  • 10 cloves of garlic
  • 1 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • 1 tablespoon saunf/fennel seed
  • 1/2 tablespoon rai/mustard seed
  • 1/4 tablespoon hing/asofetida
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon Haldi powder
  • 5 to 6 curry leaves


  • Now that you have boiled and mashed potatoes keep it aside
  • Take a blender jar and blend all this ingredients- green chillies, coriander leaves, haldi powder, coriander seeds,garlic, curry leaves and coriander powder with little water
  • Keep the paste aside

  • Heat kadhai with oil add rai let it crackle
  • Add saunf/fennel seeds,saute
  • Pour in the paste and fry till oil leaves the sides
  • Now add in salt,amchur powder and hing
  • Cook for a second
  • Add in the mashed potatoes
  • Give it a nice mix,here you need some muscle power😀
  • Let them cool
  • Meanwhile knead the dough with salt,oil,kalonji,ajwain and water

  • Start rolling into disc shape and cut into half
  • Make triangular shape

  • And stuff the potato mixture
  • And seal the ends by pressing well or applying water at the edges
  • Stuff all the samosas in that shape and keep ready

  • Heat oil for deep frying
  • Start frying all the samosas till light brown in colour
  • Serve them with dahi or chutney
  • Have a party then do try this samosas make them before and stock,just microwave them before the party starts and serve hot
  • You can even have samosas with gujarti kadhi they really taste yum check the link here http://Gujarathi kadhi
  • Until then keep exploring….
  • Thank you for stopping by

Baghara Bhaat/Fried masala rice

Baghara bhaat as the names says it all is a quick way to finish your leftover my house its rare that rice is left but whenever this happens Masala bhaat is made and the first in queue is my husband 😂 plane rice is not liked by him.

Making Baghara chawal I learnt from my MIL as at my place this is not entertained, they don’t like fried chawal.This recipe belongs to her.

So without wasting any time, let’s get the recipe quick…

#purvanchalstadka #foodbloggers #foodphotograhy#indianfoodblogger#indiancooking

Baghara Chawal


  • 2 cup leftover rice
  • 2 onions chopped
  • 2 green chillies
  • Some curry leaves
  • 1 tablespoon rai/mustard seed
  • 1 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon haldi powder
  • Salt as per taste
  • 2 tablespoon Groundnut
  • 2 tablespoon oil
  • Coriander leaves for garnish
  • Chopped tomatoes for garnish


  • If you have kept rice in fridge it tends to get hard,so sprinkle some water and mash them.
  • Now,heat oil in kadhai
  • Add rai let it crackle
  • Add green chillies, onions
  • Saute it,add groundut
  • Add all the spices given with salt
  • Now add the mashed rice in it
  • Mix it well
  • Close the lid and cook for 2 minutes
  • Open give it a stir
  • Garnish with coriander leaves and tomatoes
  • Serve them hot with kadhi
  • Do check my moong dal kadhi recipe here Khatta Moong /Moong ki kadhi/How to make khatta moong
  • Do check my You tube channel as Purvanchal’s Tadka for the video

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 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


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, 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

Masala Pav/How to make Masala pav

Masala pav is a street food and loved by many.Till few days i had never tasted Masala pav only heard about it,thanks to my devar (brother in law) who made me taste this at famous outlet near Wardhaman nagar in Nagpur.Taste was exactly like pav-bhaji but no mashed potatoes were there,i wanted to ask the recipe from the stall owner but a little hesitant (though i could Google the recipe) thought these people make the real taste and their recipes are the best one’s if stall owners are willing to share.After the stall was a bit less crowded i asked the guy who was making the masala on a huge tawa..

Bhaiya isme kya dala h (how is it made)

Oh God!!! That guy went so fast and thank God i was recording his voice😂went home and repeatedly heard his voice and got the recipe…finally

Masala Pav is quick recipe,perfect for kids lunch box or evening snack.This can be served as party snack or finger food.

Without saying much lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #masalapav#snacks#fingerfood#lunchbox


  • 12 pavs
  • 4 onions medium finely chopped
  • 1 tablespoon ginger-garlic paste
  • 3 tomatoes finely chopped
  • 2 capsicum finely chopped
  • 1/2 tablespoon salt
  • 1/4 tablespoon haldi powder/ turmeric
  • 1 1/2 tablespoon kashmiri lal mirch powder
  • 1 1/2 tablespoon coriander powder
  • 2 tablespoon Pav bhaji masala
  • 1 tablespoon lemon juice
  • Coriander leaves for garnish
  • Oil n butter for frying and applying on pav
  • Cheese for garnish/ optional
  • Onions for garnish/ optional


  • Heat oil and butter in a kadhai
  • Add in onions,ginger-garlic paste and cook till transparent
  • Now add in chopped tomatoes and capsicum
  • Mix well
  • Add salt give it a mix and close the lid and cook for few seconds or till tomatoes and capsicum turn soft
  • Open the lid
  • Add all the given spices above
  • Mix it well
  • Your masala is ready

  • Now heat tawa apply butter in the slit pav and roast pav on them
  • Then,fill each pav with the masala again cook them on the tawa
  • Garnish with cheese i have skipped this
  • Your favourite street food Masala Pav is ready to be finished.

Instant Dosa /How to make Chana dal instant dosa

Dosa has always been healthy breakfast or dinner .It has also been recommended by doctors if one falls sick, as there’s no oil or deep frying involved. Our South Indian food has so many ayurvedic benefits with it,being the very old culture of our country .There are so many varieties of dosa or adai available, but the one I am making today is what my mother use to make and this recipe belongs to her ,a quick and instant dosa ready without any fermentation required.

Quick fill for kids lunch box or husbands tiffin

It can be served as breakfast or snack

Let’s get the recipe

#purvanchalstadka #indianfoodblogger #foodbloggers #foodphotograhy #instantdosa#chanadaldosa#dosarecipes


For the batter

  • 1 cup chana dal/split chickpea
  • 1 cup rice (ratio has to be 1:1)
  • 1 tablespoon salt
  • Water as per consistency


  • Wash and soak dal and rice separately
  • When you notice dal and rice a bit pluffy or soak in warm water for 1 hour
  • Grind it to a fine paste. Again separately
  • Grinding is separate
  • Take a large vessel and mix both the dal and rice batter together
  • Add salt
  • Its has to be a thick paste not flowy
  • Your dosa batter is ready.

For filling

  • 4 boiled potatoes
  • 1 onion chopped
  • 2 green chillies slit long
  • 1 tablespoon ginger grated
  • 1/4 tablespoon urad dal
  • 4 to 5 curry leaves
  • 1/4 tablespoon haldi powder /turmeric
  • 1/2 tablespoon rai / mustard seeds
  • 2 tablespoon oil


  • Mash potatoes and keep
  • Take a kadai,add oil put rai let it splatter, then add in green chillies, ginger,urad dal and saute
  • Add onions ,curry leaves cook till soft
  • Add haldi and salt
  • Now add in potatoes and mix well
  • Your filling for dosa is ready.

Making of dosa

  • Heat the dosa pan,spread oil with a cotton cloth on the pan.
  • Now pour dosa batter with a laddle and spread it in circular way
  • Drizzle some oil on the dosa
  • Stuff the filling on the dosa and fold as desired shape
  • Your instant chana dal dosa is ready to be served with coconut chutney

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