Hare Chane ka Paratha | Choliya Paratha | Green Chickpeas Paratha Recipe

During winters,the Indian vegetable markets would be flooded with various fresh vegetables and few seasonal ingredients.I usually love to cook with the seasonal ingredients as they are not only tasty they definitely add variety to your regular cooking.In winters we get fresh chickpeas,fresh green peas,avarekai(hyacinth beans),methi,sarson,red carrots and many other varieties.The only drawback with all these is they are time consuming to clean and shell them but its really worth for the taste and freshness of those items. I used to get various greens and beans when we were in Mumbai and I definitely miss it in Singapore now.

I had prepared this paratha last year when we were in Mumbai and somehow I could not post it and I am posting now as the season is still there in India.Shelling the fresh chickpeas is really time consuming but there is something that would not stop me buying when I spot these fresh beauties in the markets.Also, it is worth the effort when the end product tastes so nice.I had already posted Fresh Chickpeas Pulav(Choliya Pulao), Choliya-Paneer gravy and Aloo Choliya gravy in my blog, check out those interesting recipes and enjoy the seasonal produce to the fullest extent.I have got this paratha recipe from a dear friend and I had prepared this paratha with few changes in the recipe and I must say that this was really delicious.

If you are interested to check other paratha recipes - check them here.

• Palak Paneer Paratha
• Tofu Alu Paratha
• Paneer Bhurji Paratha
• Methi Aloo Paratha
• Mooli Paratha
• Palak Aloo Paratha
• Gobi Paratha

Hare Chane ke Paratha | Fresh Chickpeas Paratha Recipe:

Author: Prathibha | Yields: 5-6 Parathas

Prep time: 15 mins| Cooking time: 45 mins | Total time: 1 hr

Cuisine: North Indian | Category: Main Course - Paratha

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

1 cup fresh Chickpeas(Hare Chana/Choliya),shelled
1.5 tbsp Besan(Chickpea flour)

3-4 Green chillies

3/4" Ginger,optional

1 tsp Amchur(dried mango) powder

1 tsp Coriander powder

1/4 tsp Garam masala
1/2 tsp Cumin seeds
a pinch of Asafoetida

Salt to taste

2 tbsp Oil

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Method:

to make dough:

• Mix in the salt with wheat flour and add 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Grind fresh chickpeas with ginger and green chillies to a coarse paste in the mixie.Do not add water to grind the chickpeas.

• Dry roast besan in another pan until it turns slightly aromatic and keep it ready.
• Heat 1-2 tbsp of oil in a kadai and add cumin seeds and asafoetida and then add ground chickpeas and fry nicely for 3-4 mins.

• Add coriander powder, amchur powder, garam masala and salt and fry for another 3-4 mins.

• Now add roasted besan and mix it nicely and fry until the mixture is slightly dry.
• Cool the mixture and keep it ready.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and roll the dough into 3-4" diameter roti.

• Place 3-4 tbsp filling and start doing the pleats so that you can seal it by gathering the dough around the edges like how it is shown in the picture.
• You can pinch and remove extra dough at the center and turn it and slightly flatten it and dip in the dry flour and place on the rolling board.

• Gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.
• Carefully place it on the hot tawa and fry it until you see small brown patches on one side and flip to the other side.

• Apply oil/ghee generously and roast on the other side.
• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with Aam ka Achar, Mirch ka Achaar, Mixed Vegetable Achar, curd or masala dahi and sliced onions.

Notes:

1. You can avoid ginger and green chillies in the recipe and add red chili powder when you are adding other masalas.
2. You can follow the same proces to prepare fresh Green peas paratha.
3. The addition of besan is optional but gives a nice binding to the filling and also a nice flavor to it.

Technorati Tags: hare chane ke paratha, hara chana recipes, hara chana paratha, choliya recipes, choliya paratha, fresh chickpeas recipes, fresh chickpeas paratha, paratha recipes, seasonal recipes, winter recipes

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Kharada Bele Holige | Spicy Chana dal Poli | Spicy Obbattu Recipe

Our community is famous for various holige varieties - both the sweet and savoury versions. I have posted lots of sweet holige recipes and also a variety of spicy holige- Palyada Holige(Spicy Alu Poli) in my blog.No festival is complete with out a variety of holige at my mom's place though I do not prepare much as TH is not very fond of it.But I relish these holiges when I visit my mom and she does not wait for a festival to prepares these various holige varieties for me. The most famous and common Holige variety is Bele Holige and Coconut Holige and is commonly prepared in most of the south Indian homes but our community version is bit different from others, check out the recipes to know more about it. Though the sweet Holiges are easily available in the stores,the savoury holiges are not easily available.

Today I am posting a savoury holige recipe which is prepared using chana dal and fresh coconut. The preparation of filling varies from recipe to recipe but the rest of the preparation process is quite similar to the sweet bele holige we prepare.I absolutely love both the savoury versions - Palyada(Alu) Holige and spicy bele(dal) holige and is paired with Coconut chutney,we usually prepare them for breakfast or dinner.

Check out various Holige Recipes in my blog:

• Garugu Hollige/ Hollige with rice flour-coconut filling
• Coconut Holige | Kayi Holige
• Haalu Holige | Paala Poori | Paal Poli
• Hoornada Holige/Bele Obbattu
• Pooran (Puran) Poli | Bobbatlu
• Shenga Holige | Groudnut Holige
• Chakkara Rekulu | Crispy Sugar Poli
• Sajjappa | Sojja Appalu | Halwa Poori
• Til Poli | Sesame Holige | Nuvvula Bobbatlu
• Pallem Obbattu | Spicy Alu Holige - savoury holige

Kharada Bele Holige | Spicy Chana Dal Poli | Karam Pappu Bobbatlu | Spicy Obbattu Recipe:

Yields: 8-9 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: Karnataka -Indian | Category: Breakfast

Ingredients:

Ghee/oil, to fry poli

for outer layer/dough:

1 cup fine chiroti rava  or Flour(Maida)
a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for spicy Dal filling:

1 cup Chana dal
1/3 cup grated fresh Coconut
3-4 Green chillies,slitted
1/3 tbsp Coriander leaves,chopped
Salt to taste

Method:
for filling:

• Pressure cook the chana dal for 3 whistles and keep it aside.Drain the water and let the dal cool completely.

• Grind cooked and drained chana dal, grated fresh coconut, coriander leaves, green chillies and salt to a coarse paste.Do not add water while grinding.But if your paste turns liquidy stir the mixture on  the stove until it becomes thick.

for outer layer/Dough:

• Mix chiroti rava or flour(maida) with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.

• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy Dal Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
• Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.

• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.

• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 

• Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the spicy Dal poli/karam bobbatlu hot with coconut chutney.

Notes:

1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
2. You can use toor dal instead of chana dal and follow the same recipe.In that case boil the toor dal on stove top until the dal is cooked.Take care that the dal should not be mush, it should hold its shape and also it should be cooked right.
3. You can either pat it or roll it like parathas in between two greased polythene sheets.
4. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the dal polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
5. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.

Technorati Tags: kharada holige ,kharada bele holige, spicy dal poli, spicy chana dal poli ,khara obbattu, spicy obbattu, breakfast recipes ,spicy chana dal obbattu, vysya community recipes, karnataka recipes, southindian recipes, bangalore specials

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Masala Sajja Rotti | Spicy Bajra Onion Roti

Rotti is a kannada word for roti and Akki Rotti, Jolada Rotti are famous among the various varieties in Karnataka. Usually Rotti is a plain roti prepared with flours like Rice flour, Jowar, Ragi flour, Bajra flour etc.A dough is made out of the flour and is patted or rolled and roasted on tawa and puffed on the open flame, these are soft and are served with any gravy or curry. Where as Masala Rotti is a variation to the plain roti which is prepared by adding onions, grated vegetables or greens and green chillies and is made into a soft dough, it is patted on the pan directly and roasted until crispy.You don't need a side dish for this rotti and can be eaten with a thokku or curd.

 I have already posted the famous Masala Akki Rotti in case if you want to check the recipe. My mom prepares excellent Akki Rotti which is very crispy and yet soft to bite. She prepares the rottis with various flours like Ragi, Jowar and Bajra in a similar way and I absolutely love all the rottis. Today I am posting Masala Bajra Roti which is prepared in a similar way and try these Bajra Rotis which helps in keeping your body during winters.

Check out other Rotti recipes in my blog:

• Akki Rotti..Karnataka Style
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Pongal Rotti..from leftover Pongal
• Ragi Rotti
• Masala Jolada(Jowar) Rotti
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli

Masala Sajja Rottelu | Spicy Bajra-Onion Roti Recipe:

Yields 6

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: South Indian | Category: Breakfast

Ingredients:
1 1/2 cups Bajra/Pearl Millet flour
1/2 cup finely chopped Onions
2 tsp Green chilli paste
1/4 cup roasted Groundnuts,coarsely ground
1 tbsp white Sesame seeds
2 tbsp chopped Coriander
8-10 Curry leaves,finely chopped
Salt to taste
Oil, to fry

Warm water,to mix

Method:

• Take bajra flour in wide bowl and add chopped onions,green chilli paste,coriander,coarsely ground groundnut powdet,sesame seeds,chopped curry leaves and mix well until the mixture is completely moistened by the water from onions.

• Now add some warm(to medium heat) water and mix well until you get the dough similar to the Akki Rotti  dough and rest the dough for 10-15 mins.You can even use it immediate if required.
• Take a handful of dough and make it into round balls of Orange size.

• Smear the Rotti tawa(Non-stick/normal dosa pan) with little bit of oil all over the tawa and place the rotti dough in center and press it gently with hands and spread into a thin layer by rotating the pan and by immersing the hand in a bowl of water in between which helps in patting the dough evenly and smoothly on the tawa.Make it as thin as possible.do not bother if small gaps are there,that makes the rotti even crispier. You can even pat this rotti on a greased polythene sheet(or banana leaf) and transfer it to the hot pan and fry it.I have used a greased plastic sheet here and transferred the patted roti on to the hot tawa and roasted it.

• Pour little oil over it and cover it with a lid and place it on fire on medium flame.Let it cook for 2 mins.Keep an eye on it to check whether it is done or not.Once you see the red patches started forming increase the flame and cook it.Try to rotate the tawa inorder to get an evenly roasted rotti.No need to turn it on the other side.

Serve this immediately with a dollop of fresh white butter and some Mango Thokku and Curd.

Notes:

1. You can add vegetables like grated Carrot or Bottle gourd or Cucumber while preparing the dough.
2. Bajra flour can be replaced with Jowar flour or Nachni flour or Rice flour or any other non- gluten flour and follow the same recipe to make the rotti.It tastes delicious.
3. Do not skip the groundnut powder as it adds nice taste to the rotti.

Technorati Tags: bajra recipes, pearl millet recipes, millet recipes, sajja rottelu, masala sajja rotti, spicy bajra roti, breakfast recipes, healthy breakfast recipes ,bajra onion roti, masala sadda rottelu, andhra recipes, karnataka recipes

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Sajja Rottelu | Sadda Rotti | Bajra Roti | Indian Travel Food Recipes

My Lil' one has started going to play school - a very crazy time for me, given the stress during the settling period for him. So, I haven't been getting much time to update my blog - think it might take me a few more weeks to get back to active blogging. Today, I am posting a recipe from my drafts.
There are several recipes of my mom that I usually boast about and this "Sajja Rotti" is one among them. These Sajja Rotis are not the usual Bajra Bakris(Sajja Roti) which are soft and served with a curry/gravy. The recipe that I am posting today is different -these rotis are slightly hard(yet soft to bite) and can be stored for a couple of weeks. It is usually paired with a different style Onion Chutney or Jaggery and ghee. My mom adds roasted groundnut powder to these Sajja rottis which adds a nice taste while the addition of sesame seeds adds a nice flavor and bite to the rotis, hence I strongly recommend to use it as it makes this roti distinct from the typical sajja rotti one prepares.These rotis are an ideal food during travelling, as you can store it for long and note that even that onion chutney does not get spoilt for 2 days (onion chutney can be stored upto a week when refrigerated).
My mom prepares these Sajja Rottelu for breakfast and she usually prepares in large quantities to be stored for consumption later. These sajja rottis are slightly soft when consumed hot but turns slightly hard like Crackers(yet soft to bite) when cooled down but it tastes nice both the ways, in my view. I would strongly recommend to serve it with that different style Onion Chutney which I mentioned earlier. My mom also prepares a sweeter version this Rotti and I plan to post that version sometime soon. The preparation process is a bit tricky for a newbie but one can easily attempt if they follow the instructions carefully.

Check out few of our favorite breakfast combos here:

• Billa Kudumulu/Rice Rava Tikkis with Onion Chutney
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Matar Kachori with Alu ki Sabzi
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya
• Poori and Mixed Vegetable Saagu

Sajja Rottelu | Sadda Rotti | Bajra Roti Recipe:

Yields: 10-12 Rotis

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Indian | Category: Breakfast/Indian Flat Bread

Ingredients:

2 cups Bajra flour

1/2 cup roasted Groundnut powder

2 tbsp Sesame seeds

Salt to taste

Hot water, to mix(1/2 cup approx)

Method:

• In a large bowl mix bajra flour and roasted groundnut powder with sesame seeds and salt and keep it aside.
• Boil approx 3/4 cup of water until it is hot(no need to make it bubble).

• Add water little by little to the mixed bajra flour and mix.You need to add very little water just enough to bind the flour to a dough.The dough should be very TIGHT, hence do not add more water,just about 1/2 cup should be fine.
• Divide the mixture into 10-12 uniform sized balls and keep it covered.

• Clean,wash and wipe a polythene cover and cut into 5" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.

• Place the kneaded round dough in between the greased plastic sheets(stuck to the presser) and press it in the poori presser and press it to get approx 5" diameter round roti.Do not make it very thin, it should be of same thickness as chapati.

• Heat the tawa and carefully transfer the pressed bajra roti on a hot tawa and roast it over low-medium flame for 2 mins on one side and carefully turn it on to the other side and roast it for another couple of minutes.Do not try to flip it immediately as the roti will break, hence roast it completely on one side.You will see brown spots over it and the corners.These rotis should be made on low flame and usually takes long to get roasted than the usual rotis as we will roast them until they become slightly hard.
• Transfer to a plate.
• Repeat the process and prepare all the rotis in the same manner.You can grease the plastic sheets in between so that the dough will not stick to it.

Serve these rotis hot/room temperature with this special Onion Chutney, this combo tastes amazing. It can be even served with Jaggery and ghee.

Notes:

• It is very important to keep the dough tight otherwise the roti will break when roasting.
• These rotis will be slightly soft to bite when served hot but slowly turns hard once they are cooled and makes it ideal to store for long duration and hence can be used for journeys.
• Once the rotis are cooled down you can store it in air tight container and use it when required.It can be stored upto 2 weeks.
• This is not the usual soft bajra bhakri(roti) which is paired with gravy/curries, this Sajja rotti is thick and hard and is paired with a special Onion Chutney or Jaggery and ghee.

Technorati Tags: sajja rottelu, gatti sajja rottelu, bajra roti, sadda rottelu, sajjapindi recipes, bajra recipes, breakfast recipes, andhra recipes, karnataka, recipes for travelling, winter recipes, millet recipes, millet rotis

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Spicy Alu Poli | Pallem Obbattu | Kharada Holige | Kaaram Bobbatlu

Its been a long time I posted any of our community special recipes and today I am posting a delicious breakfast recipe called 'Pallem Obbatu' which can also be called as 'Palyada Holige' or 'Spicy Alu Poli'. It is basically a south Indian way of preparing Alu paratha where the dough and the filling is prepared in a typical south Indian traditional way.The taste,texture and the final look of this Alu poli is quite different from the regular Alu paratha.The filling is a simple alu palya like how we prepare for masala dosa where as the outer dough is prepared as the same way we prepare for holiges,also it is patted with hand instead of the usual process of rolling the parathas.These Alu polis are extremely soft and tastes best when served hot with spicy coconut chutney.

If you are interested, check out few more breakfast varieties of our community style recipes here:

• Atukula Dosa/Sponge Dosa
• Atukula Gunta Ponganalu / Avalakki Paddu
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Billa Kudumulu/Rice Rava Tikkis
• Kandinooka Billakudumu/Toor dal-Rice rava Tikkis
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Mosaru(Curd) Kodubale/Sour Rice flour Rings
• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Pulusu Upma | Tangy Tamarind Upma
• Sabudhana Upma/Saggubiyyam Upma
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya

Spicy Alu Poli | Pallem Obbattu | Karam Bobbatlu | Khara Holige Recipe:

Yields: 8-9 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: Karnataka -Indian | Category: Breakfast

Ingredients:

Ghee/oil, to fry poli

for outer layer/dough:

1 cup fine chiroti rava  or Flour(Maida)

a pinch of Turmeric powder,optional

a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for spicy potato filling:

2 large Potatoes,boiled and peeled
1 medium Onion chopped
3-4 Green chillies,slitted
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Coriander leaves,chopped
8-10 Curry leaves,chopped
Salt to taste

Method:
for filling:

• Mash the boiled potatoes and keep it aside.
• Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
• Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
• Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
• Add coriander to it and mix properly and keep it aside to cool down.
• Divide the mixture into 8-10 portions and prepare big lemon sized balls out of it.

for outer layer/Dough:

• Mix chiroti rava or flour(maida) with a pinch of salt,turmeric powder and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.
  

  
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

to prepare spicy alu Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.

• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.

• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 

• Now fry it on both sides applying ghee/oil until light golden in color. Pour the ghee/oil over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.

• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the spicy Alu poli/karam bobbatlu hot with coconut chutney.

Notes:

1. The amount of dough should be half the quantity of filling for each poli otherwise the dough would be more and makes the polis bland and hard at the edges as the dough gets accumulated in the edges.
2. You can either pat it or roll it like parathas in between two greased polythene sheets.
3. If you want a less calorie version, do not soak the dough in oil and instead smear oil on top of the dough and let it rest and then roll the alu polis like we do for parathas by sprinkling some flour. But these are not soft as compared to the ones which are prepared by dunking the dough in oil. But it tastes delicious too.
4. I use holige paper or the plastic banana leaf which we get in markets. If you do not get them use a banana leaf instead.

Technorati Tags: spicy alu poli, kaaram bobbattlu, karam bhakshalu, how to prepare pallem obbattu, typical vysyas recipes ,kharada holige, palyada holige ,holige recipes ,karnataka recipes, breakfast recipes

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