Sindhi Phulka Bhaji Recipe: One Meal Indian Recipe!

Sindhi Phulka Bhaji Recipe: One Meal Indian Recipe!

If you like me, end up with leftover rotis every other day, then this recipe is perfect for you – Sindhi Phulka Bhaji! It gives you wholesome feel and can easily be categorized under ‘One Meal Recipe’. It is so delicious that sometimes I purposely make extra rotis during lunch preparation so that I can enjoy this amazing dish for dinner! It is my saviour on days when I am not sure what I should cook for breakfast or dinner. It needs few ingredients and is quick fix food.

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You will need:

1 Medium Sized Onion Diced

4-5 Garlic Cloves

4 Green Chillies Whole

1 Inch Ginger Piece

4 Medium Sized Tomatoes Diced

½ Tsp Turmeric Powder

1 Tsp Red Chilli Powder

6 Tbsp Oil

1 Tsp Cumin Seeds

8-10 Leftover Chappatis/Rotis

1 – 1.5 Cup Water

Salt to taste

Serving: 2-3 Persons

Steps to Make Sindhi Phulka Bhaji:

1. In a grinding jar, add onion, tomatoes, garlic cloves, ginger & green chillies. Also, add spices – salt, turmeric powder & red chilli powder. Grind it to a smooth paste.
2. Remove the paste in a bowl & keep it aside.
3. In a deep pan, heat oil and add cumin seeds. Allow it to crackle.
4. Divide each roti/chappati into half. Apply the paste to each half of the roti & place it in the pan.
5. Allow the rotis to crisp on one side on medium flame – light brown color. It will take about 5-7 minutes.
6. Flip the rotis carefully, and let it crisp on the other side for about 5-7 minutes.
7. Once it is cooked, add remaining gravy, if any.
8. Add water and cook on high flame till the water gets absorbed completely.
9. Cover the pan with lid for 2 minutes and turn the flame to low.
10. Serve hot.

Other leftover recipes: Leftover Rice Stuffed Paratha

If you want to see how I made this Sindhi Phulka Bhaji, then head over to video recipe by clicking this link:

https://www.youtube.com/v/6zeazB5k3mM?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below to save this recipe! 

Khatta Meetha Dhokla Recipe: How to make MTR/Gits Instant Dhokla Mix Recipe at Home!

In the past, whenever I had gone to supermarket for grocery shopping, I always ALWAYS ended up picking up lots of Instant Mix packets of Dhokla, Khaman, Idlis, Dosas etc. I used these instant packets almost everyday for a quick breakfast fix. But soon I realised, these packets actually add a lot to my monthly grocery budget & most importantly, it always kind of scared me to look at those preservatives they mention in their ingredients list! So, I decided no more instant mixes at my home! And true to TGS motto,“Make at Home, here is an easy recipe of Khatta Meetha Dokhla. If you will follow the proportion of ingredients as mentioned below, I promise you will never buy an instant mix packet again. It is easy to make but it takes a little pre-planning for making the batter & allowing it to ferment but it does not end up consuming your time!

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You will need:

1/2 Cup Rice

1/4 Cup White Urad Dal / Split Urad Dal

1/4 Cup Rava/Semolina/Sooji

1/4 Curd

Water as needed to grind the batter

2 Tsp Green Chillies & Ginger Paste

2 Tsp Sugar

1 Lemon Juice

1-2 Tbsp Freshly chopped Coriander Leaves

1 Tbsp Oil + oil for greasing

1/2 Tsp Mustard Seeds/Rai

1/4 Tsp Asafoetida/Hing

8-10 Curry Leaves

1/2 Tsp Eno Fruit Salt per plate (Total 1 1/2 Tsp)

 2-3 Pinch of Freshly Crushed Black Pepper Powder

2-3 Pinch of Sesame Seeds/Til/Taal

Curry leaves for garnish (optional)

Serving: 2-3 Persons

Serving suggestion: Serve with Green Coriander Chutney

Steps to Make Khatta Meetha Dokhla:

1. Mix rice & urad dal in a vessel, wash & soak it in water for 4-5 hours.
2. After 5 hours, grind it coarsely using water, consistency should be like dosa batter. For grinding, I used approximately 1/4 cup water.
3. After grinding, take the batter in a bowl & add rava/semolina & curd. Mix well, cover with a lid & allow it to ferment for 5-6 hours.
4. After 6 hours, once fermented, add salt to taste, Green chillies & ginger paste, sugar, lemon juice, freshly chopped coriander leaves. Mix it well & keep aside.
5. In a small pan, heat oil add mustard seeds or rai, allow it to crackle.
6. Add hing, curry leaves & switch off the gas.
7. Add tempering to the batter & mix.
8. Divide the batter into 3 equal portions. Add Eno only to the portion you are about to steam.
9. In a steamer, place your greased Dhokla plate & allow the water to come to a boil.
10. Pour the batter in the plate evenly. Use a spoon if required or just tap the vessel once
11. Sprinkle black pepper powder & sesame seeds over the batter.
12. Cover with lid & let it steam on high flame for 10-12 minutes
13. After 12 minutes, remove the Dhokla plate from the steamer, allow it cool, then cut into pieces, garnish with curry leaves & serve with Green Coriander Chutney. 

Important Pointers:

• Do not add eno to entire batter or it will harden. Add just before placing the plate in the steamer.
• You can use long grain or short grain rice. I generally use short grain rice for dokhlas, dosa etc. as it is much cheaper.

If you want to see how I made this Khatta Meetha Dhokla Recipe, then head over to video recipe by clicking this link:

https://www.youtube.com/v/BY8qK6zPIWg?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below if you want to save this recipe! 

Leftover Rice Stuffed Paratha Recipe

Simple plain rice is not a favourite recipe at my home, unless it is served with some spicy accompaniments like dal, rajma, chole, sambhar or some curry. Like, last week I made this simple rice with some cumin, turmeric, red chilli powder, potatoes & salt for my nephew (because he is a toddler!!); he sniffed it, tasted a bite, made a funny face and went back to playing! Basically, he didn’t like the taste of simple yellow rice!! So, there I had a leftover which needed to be tweaked, re-cooked & served to be loved by all. So, I came up with this interesting Leftover Rice Stuffed Paratha. I am been cautions about the calories here, so I have used little oil for cooking, you can of course shallow fry it as per your liking. Also, you can top up the paratha with a gallop of butter if you like! Yum!

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You will need:

1 Cup Leftover Rice

1 Medium Sized Onion Chopped

1 Green Chilli Chopped

1 Tbsp Coriander Leaves Chopped

1 .5 Tsp Red Chilli Powder (or as per taste)

1/2 Tsp Coriander Seeds Powder

2-3 Tsp Oil per Paratha

Wheat Flour Dough as required

Salt to taste

Serving: Makes about 4 Parathas

Steps to Leftover Rice Stuffed Paratha:

1. In a mixing bowl, add leftover rice & mash the rice with your hand or in a blender.
2. Now add in onion, green chillies, coriander leaves & mix well.
3. Add spices – salt, red chilli powder, coriander seeds powder & mix again.
4. Keep this stuffing aside.
5. For rolling paratha, on a flat surface take about tennis ball size of dough & with a rolling pin, roll the dough till half way. Use dry flour to roll as needed.
6. Place about 2-3 Tbsp stuffing kept aside at the centre of the rolled dough.
7. Now start sealing the dough to form a round ball like shape, pressing the stuffing in.
8. With the help of dry flour & rolling pin start rolling the stuffed dough using very light pressure & keep  sealing the ends with fingers as you roll.
9. Quickly run a knife below the paratha in case it might have got stuck at the base.
10. Heat a pan/tawa, drizzle oil.
11. Place the paratha in the pan carefully.
12. On medium flame let it cook for 30-40 seconds.
13. Now flip the paratha with a spatula.You will see some light brown spots.
14. Apply oil on one side & after 30-40 seconds flip it again.
15. Press lightly with spatula & cook for another 20-30 seconds.
16. Repeat the process other side – apply oil, flip over, press gently with spatula for few seconds.
17. Turn the flame on high & cook for 5-8 seconds.
18. Flip again, cook for 5-8 seconds & turn off the gas.
19. Paratha is ready to be served.
20. Serve with curd & top it up butter (optional).

Important Pointers:

• Since I used rice which already had some spices in it, I didn’t add lot of spices. But if you are using plain white rice, then add turmeric powder & increase the quantity of other spices.
• I have used very little oil for cooking. You can shallow fry it too.
• Top up Paratha with Ghee or Butter if desired.

If you want to see how I made this Ginger Lemonade, then head over to video recipe by clicking this link:

https://www.youtube.com/v/fFpBvc9w4t4?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below to save this recipe!