Sev Paratha recipe with step by step video instructions. Sev Paratha is a wholewheat based flatbread that is stuffed with sev, onions and spices. Sev Paratha makes for a delicious breakfast or a light evening snack.
Sev Paratha!! It's so yummy, you have got to try it!
Last year when the pandemic waned a little, I found myself alone for lunch one day with just a packet of thick sev in the snacks box. And I just got a lunch idea. I had seen sev paratha on TV but never really made any or eaten too. Why not? was the thought behind cooking that lonesome lunch.
The paratha was everything I had hoped for - loaded with the stuffing and spices tingling in my mouth.
What is Sev?
If you have never had sev, you should head over to the nearest supermarket or Indian store and pick up a packet. It tastes amazing sprinkled on top of literally anything.
Sev is a deep fried Indian snack made from gram flour (besan) or chickpea flour. It looks like fine yellow vermicelli. Sev has many sizes, from the finest nylon sev to the thick sev.
For the sev paratha, I recommend the slightly thicker sev so they hold their shape and don't dissolve away. You can use aloo bhujia too or any flavored sev like garlic or palak.
More details...
The stuffing for sev paratha is very very easy to make. It is made of just 5 ingredients - sev , obviously, finely chopped onions (skip for a Jain version), coriander leaves, chaat masala and red chilli powder. I did not add any salt as the sev already is salty and the chaat masala has salt too. Just mix and you are ready to stuff. Make the stuffing just before you are ready to roll out the parathas to prevent it from getting soggy.
The dough is your regular roti/chapati dough made from atta (wholewheat flour), water and salt.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter, and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
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Sev Paratha is a stuffed wholewheat faltbread. The paratha is stuffed with a a mixture of fried gram flour vermicelli called sev, onions and spices. The vegan flatbread is pan fried. It makes for a delicious breakfast.
Recipe Type: Breakfast Cuisine: Indian Prep Time: 45 minutes Cook time: 15 minutes Total time: 60 minutes Yield: 3 Parathas
Ingredients:
1 cup Thick Sev
1 Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 tsp Chaat Masala
1 tsp Red Chilli Powder
1.5 cup Wholewheat Flour
0.5 tsp Salt
1 cup Water
Oil for roasting the parathas
Dry flour for dusting
Method:
1. Knead a soft dough with the whole wheat flour, salt and water. Add water as required. Cover and rest for 20 minutes.
2. In a smaller bowl, mix together the sev, onion, coriander leaves, chaat masala and red chilli powder. Add salt if required, I did not as the sev and chaat masala, both contain salt.
3. Divide the dough into 3 equal portions and roll them out into small disks. Use dry flour for dusting as required to prevent the dough from sticking to the surface.
4. Spoon the stuffing equally onto each of the dough disks and seal the edges of the dough.
5. Dust the counter with dry flour and roll out the parathas to around 6 inches in diameter or as thin as you can.
6. Heat a frying pan or a tava and grease it. Place the paratha on the tava and spoon oil over it and around it. Once the first side is slightly brown, flip the paratha and continue to cook. Cook until both sides are browned and the paratha is cooked. Serve hot.
Pyaz Besan Paratha Recipe with step by step photo and video instructions. Pyaz Besan Paratha is an Indian stuffed wholewheat flatbread. Pyaz Besan Paratha is a flatbread that is stuffed with onions, spices and chickpea flour or gram flour. Pyaz Besan Paratha is vegan.
Life sure does look different today than it looked a month ago. And apart from overworking myself to the ground, constantly checking Twitter and panicking about not having enough food supplies to last me a few weeks, I have been cooking even more, well, just to keep me occupied. I'm also learning to be more frugal where I was liberal before and trying to make my limited supplies last longer.
While this situation did not give rise to this Pyaz Besan Paratha, it somehow feels apt to post it now.
I first came across the idea of making this paratha through a TV show where the chef made the stuffing with just the gram flour or chickpea flour or besan, lime juice, sugar and salt. I loved the idea and tried to replicate it. But being a spice lover, I just added in quite a few spice powders for flavor. Oh, yeah, I also have onions for texture, and well the slight sweetness they add to the paratha.
This pyaz besan paratha is made from long lasting ingredients like onions, flours and spices. The only fresh ingredients with a short shelf life that I used here are green chillies and coriander leaves. You can use or skip these based on your choice.
Pyaz Besan Paratha has a very simple stuffing made by frying onions until translucent and then adding green chillies, besan, and various spices. I like to add in a little sugar too, for a change. Amchur or dry mango powder along with the lime juice, add a sour note to the paratha and the fresh green chillies along with the red chilli powder, add some heat. While you can make the paratha dry like Sattu paratha with no water, I prefer the stuffing to be a little moist.
I did not video shoot the dough making process, but it is the regular dough used for parathas, phulka, chapati or roti. It is a very simple dough made with whole wheat flour, a little bit of salt and plain tap water. This is mixed and kneaded until you have a soft smooth dough. Since this is a flatbread recipe, the dough needs no proofing time and you don't even really need to rest it, but traditionally the dough is rested to activate the gluten in it. I suggest resting it for at least 15 minutes. You can also knead this dough in advance and store it in an airtight box in the fridge for about 1 week. I have never frozen the dough, so I cannot comment on it.
Pyaz Besan Paratha is vegan and fits a plant-based diet.
Pyaz Besan Paratha is best served hot along with some butter, or curd, or the desi Indian pickle.
Stay home and stay safe!
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
If you like this recipe, do not forget to share it with your friends and family!
Pyaz Besan Paratha is an Indian stuffed wholewheat flatbread. Pyaz Besan Paratha is a flatbread that is stuffed with onions, spices and chickpea flour or gram flour. This paratha is vegan.
Recipe Type:Breakfast Cuisine:North Indian Prep Time:15 minutes Cook time:45 minutes Total time:60 minutes Yield:8 Parathas
Ingredients:
For the stuffing:
1 large Onion 4 Tbsp Gram flour (Besan / Chickpea flour) 1 tsp Coriander Powder 1 tsp Cumin Powder 0.5 tsp Turmeric Powder 1 tsp Red Chilli Powder 0.5 tsp Amchur or Dried Mango Powder 0.5 tsp Chaat Masala 1 tsp Sugar Salt to taste 3 Tbsp Oil 0.5 cup Water 0.25 Lime
For the dough:
3 cups Wholewheat flour 0.5 tsp Salt Water as required Oil to fry
Method:
1. To make the dough, take the whole-wheat flour in a large bowl and add salt. Add water as required and knead it into a soft smooth dough. Cover and rest for 15-20 minutes. If the dough is left over after making parathas, this can be stored in the fridge and used to make chapatis or rotis. 2. Heat the oil for the stuffing in a pan and add in the finely chopped onions. Fry until translucent. 3. Add the finely chopped green chilli and mix well. 4. Add in the coriander powder, cumin powder, turmeric powder, amchur, and chaat masala. Mix well. 5. Add the besan and roast until lightly browned on low heat. 6. Add in the sugar, salt and red chilli powder and mix well. 7. Squeeze in the lime juice and add 0.5 cup of water in parts. Mix well. 8. Turn off the heat and add in the finely chopped coriander leaves. Allow the stuffing to cool. 9. Dust the rolling platform with whole-wheat flout. Take a lime sized ball of the dough and roll it into a small disk. Roll the edges thinner. 10. Spoon in the stuffing and seal the edges of the dough. 11. Dust more whole-wheat flour and roll out the paratha to a thickness of about 3mm. 12. Heat a pan and grease it. 13. Place the paratha on the pan and spoon oil over and around the paratha. Cook the paratha on medium to high heat. 14. Flip the paratha when the first side is cooked. Cook the paratha until the second side is cooked too. 15. Serve paratha hot with butter, pickle or curd/yogurt.
Beetroot Paratha is a Indian pan fried whole wheat flatbread that is stuffed with beetroot and spices. Earthy sweet beats are mixed with hot and sour spices before stuffing in dough and pan frying.
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Isn't that beetiful?
I just had to say that. I promise, no more bad jokes. Seriously.
Don't you just love that earthy sweetness of the beets? And pair it with the extremely vibrant pink color and then you wonder, who wouldn't love something like beets. Right? Wrong, my fussier half in the house won't eat beets. At least not in cooked form. And as he ages, he tends to become even more stubborn about not eating them. So, I have to come up with recipes that will convince him that beets aren't that bad. And with this recipe, I have him convinced, at least for now.
WHAT IS A PARATHA?
Paratha is a North Indian flatbread made mostly from whole wheat flour. It can be plain or stuffed with vegetables, eggs, meat or cheese. The dough can be made entirely of whole wheat flour or partly of whole wheat flour and partly of all purpose flour (maida). The dough is plain and simple, just made from flour, water and salt. It has no rising agents, no yeast and really requires very little rest time. It also stays well in the fridge for 4-5 days easily. The dough is rolled and then stuffed, sealed, and rolled out again. The paratha is then fried in a pan. On the streets, in North India, a paratha is fried in so much oil, it is almost deep fried, but at home, a lot less oil is used.
BEETROOT PARATHA
The most common paratha is definitely the Aloo Paratha stuffed with boiled potatoes. You are unlikely to find a beetroot paratha on the menu of any restaurant. But that doesn't mean the Beetroot Paratha is any inferior.
To make the beetroot paratha, I peeled and grated the beets, and then mixed in hot spices like garam masala and red chilli powder and the sour dried mango powder, aka, amchur along with salt to make the stuffing. I lightly cooked the stuffing so that it doesn't ooze out of the paratha. I also added in a little bit of besan or chickpea flour to absorb any juice that does ooze out of the beets. This makes it easier to roll out the paratha when stuffed.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.
If you like this recipe, do not forget to share it with your friends and family!
Beetroot Paratha is a Indian pan fried whole wheat flatbread that is stuffed with beetroot and spices.
Recipe Type:Snacks, Breakfast Cuisine: North Indian Prep Time:15 minutes Cook time:30 minutes Total time:45 minutes Yield:Makes 3 Parathas
Ingredients:
For the Beetroot Stuffing:
1 cup Beetroot, grated 1 Tbsp Oil 1 tsp Red Chilli Powder 1 tsp Amchur 0.5 tsp Garam Masala 1 Tbsp Chickpea Flour 1 Tbsp Coriander leaves, chopped 0.25 cups Cheese, grated Salt to taste
For the Dough:
1.5 cups Wholewheat Flour 0.25 tsp Salt 1 cup Water
Oil to fry the Paratha
Method:
1. Keep aside 0.25 cups of the flour and take the remaining flour in a large bowl/plate. 2. Add in the salt and 0.5 cups of water. Start kneading the dough. Add more water as required while kneading. Knead until you have a smooth dough. Cover and keep aside. 3. Heat 1 Tbsp Oil in a pan and add the grated beetroot. 4. Cook the beetroot on low heat for 3-4 minutes. 5. Add in salt, red chilli powder, amchur (dried raw mango powder) and garam masala. Mix well. 6. Cook for 2-3 minutes. 7. Add in the chickpea flour (besan) and mix until combined. Cook until the raw smell of the flour goes off. 8. Remove from heat and keep aside to cool. 9. Add in the coriander leaves and grated cheese (if using) when the beetroot stuffing has cooled. Mix until combined. 10. Divide the dough into 3 equal parts and roll into balls. 11. Dust the counter with a part of the remaining flour and roll out the dough into small circles. 12. Divide the stuffing into 3 equal parts and spoon onto the dough. Seal the parathas. 13. Dust flour on the counter as required and roll out the parathas as thin as possible. 14. Heat the tava or a flat pan and grease it. Place the rolled paratha on the tava and spoon oil and spread well. 15. Flip the paratha and cook until the it is cooked on one side. 16. Flip the paratha again and cook until the second side is cooked. Press with a spatula so that the paratha is cooked evenly. 17. Serve the parathas hot along with either butter, pickle or curd (yogurt).
Bele Holige (Obbattu or Puran Poli) is a traditional Indian flatbread that is stuffed with a sweet lentil stuffing and pan fried in ghee. Popularly made for weddings and festivals.
I confess, I have a sweet tooth. From the first drop of honey that I tasted as a baby, I’ve had that weakness for sweets.
Time has proven, that my weakness for sweets is much stronger than my will power to ignore them. So instead of fighting a losing battle, I’ve given up and let myself enjoy them. After all, there is so much chaos and bitterness everywhere, at least my stomach can be full of sweetness.
Of all the sweets I know, Holige has always been the crown jewel. You know how cakes are synonymous with weddings in the West, to a Kannadiga (people of the state of Karnataka), a holige holds the same place. When you are unmarried, a lot of the older folks in the family will inevitably ask you when you will treat them to a feast with Holige, which is nothing, but a nice way of asking you the nosy question of when will you get married. I know this from experience *rolling eyes*.
So when we were planning our wedding menu and Raj declared he hates Holige, for a fleeting moment I wondered if he was the guy for me. Here I was in love with Holige, the quintessential wedding dessert and here was my man questioning its presence it our wedding. (May be he was jealous that I’ve loved it longer, who knows?). But my mom settled it by having 2 desserts, one that he liked and one that I liked. Wise woman. And both of us were happy.
Now, the Holige is not a very difficult dessert to make if you follow your instincts, but until recently, it was something that had to be made at home. No sweet shop ever stocked it, and even if they did, it was never as good as the homemade ones. But recently, I’ve seen a lot of holige shops spring up around the city and they make some really good ones there. You will know how fond people are of Holige by just looking at the crowd at these stores.
But we still love to make our own, because it is so easy and so delicious. A Holige is made of 2 components – the dough and the stuffing (also called hurna or puran). The dough can either be of only whole wheat flour (atta) or of only all purpose flour(maida) or a mix of the two. I’ve found that only whole wheat flour makes it slightly tougher in texture and only all purpose flour makes it chewier. The mix of flours works best for me. The stuffing is what gives flavor to the holige. Holige can be stuffed with a variety of things – lentils/dal, coconut, peanuts, and for the adventurous, there are dry fruits, dates and carrots too. While I love all varieties, this recipe is all about the lentil/dal or bele one. Chana Dal works best for Bele Holige.
To make the stuffing, chana dal is boiled, drained and pureed with very little water until smooth and then cooked with jaggery until it forms a thick paste. This is flavored with cardamom for the minimalist, while you can add other spices like dry ginger powder or fennel seeds powder etc. Getting the consistency of the stuffing right is what all the fuss is about in making the holige. Like I said before, follow your instincts, and you won’t falter. You should be able to take the stuffing in your hands (once cool) and shape it into a ball that holds its shape. If it sticks to your hands or doesn’t hold its shape, it needs to thicken further. Put it back on the heat and allow it to thicken. If the stuffing powders in your hands, add a little water or milk and make it thinner.
Once you have the right stuffing, the holige is very easy to make. Holige is traditionally pan fried with a lot of ghee, but to make it vegan, use vegetable oil. I’ve made it with oil too and it doesn’t affect the texture.
Holige tastes best when served warm, with lots of ghee or milk.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.
If you like this recipe, do not forget to share it with your friends and family!
Bele Holige Recipe | Obbattu Recipe | Puran Poli Recipe
Bele Holige (Obbattu or Puran Poli) is a traditional Indian flatbread that is stuffed with a sweet lentil stuffing and pan fried in ghee. Popularly made for weddings and festivals.
Recipe Type:Dessert Cuisine:Indian Prep Time:45 minutes Cook time:45 minutes Total time:90 minutes Yield:Makes 10 to 12 medium Holige
Ingredients:
For the Stuffing (Hurna / Puran)
1 cup Chana Dal 1.5 cups Jaggery Powder 1 tsp Cardamom Powder
For the Dough:
2 cups Wholewheat Flour 1 cup All Purpose Flour 0.5 tsp Turmeric Powder 0.25 tsp Salt Water as required
Ghee or Oil to fry
Method:
To make the Stuffing:
1. Wash the chana dal twice in water and then soak and leave aside for 30 minutes. 2. Pressure cook the chana dal with 2-3 cups of water until it is cooked. It may take 4-5 whistles or 8-10 minutes after the pressure builds up. If not using a pressure cooker, cook the chana dal in a covered pan until completely cooked. 3. Drain the chana dal and allow it to cool. 4. Once cool, blend it into a smooth paste. Use as little water as possible. 5. Heat a non stick kadhai and add the chana dal paste to it. If you are not using a non stick kadhai, add a little ghee first and then add the chana dal paste. 6. Add in the jaggery powder and mix well. If you want a mildly sweet holige, add only 1 cup of the jaggery powder. You can taste the stuffing and add more if required. 7. Continue cooking the stuffing on low heat while stirring frequently until the stuffing thickens. It may take 15-20 minutes. 8. Add in the cardamom powder and mix well. Remove from heat and allow to cool. 9. If the stuffing feels thin in consistency after cooling, add it back to a kadhai and heat it again until it reaches the desired consistency. 10. While the stuffing cools, make the dough for the holige.
To make the Dough:
11. To make the dough, take the wholewheat flour and all purpose flour in a large bowl. Add in the turmeric powder and salt. 12. Knead it to a smooth dough with water. Add water as required. 13. Cover the dough and rest for 30 minutes.
To make the Holige:
14. To make the holige, take a lime sized ball of dough and roll it out into a small disc on a flour dusted surface. 15. Take a lime sized ball of stuffing and place it on the rolled out dough. 16. Seal the edges and roll out the holige as thin as possible. Dust the holige with flour as required. 17. Heat a tava and grease it with ghee or oil. Place the holige on it. 18. Spoon ghee or oil on the other side of the holige. 19. Cook the holige on medium to high heat until both the sides are cooked. 20. Remove from heat and serve with ghee or milk.
These Almond Cookies guys.... are the best cookies EVER!!
I've baked several cookies over the years, but it is to these almond beauties that I keep going back. These were the first cookies I ever baked and posted. Today I'm just reposting the exact same recipe, nothing to fault there, with new photos and a video to make it easier for you to bake these almond cookies. Now you have absolute no reason not to. Right?
I would have never got around to baking anything if it weren't for a quarter packet of unsalted butter staring at me every time I opened the fridge. Frankly, I can't even remember why I bought that butter and when I used parts of it. I've been racking my brain but got nothing so far. So because I was actually bored of seeing that butter in the fridge, I decided I need to bake something. I had excess almonds available, so I got around to baking these oldies again.
Making these cookies is very very easy. All you need is 7-8 ingredients at room temperature. I use a mix of maida or all purpose flour and atta or whole wheat flour, just because I stay a little far from all purpose flour when I can. If you like you can use only all purpose flour or only whole wheat flour. The whole wheat flour here adds to the nuttiness of the cookie and is pretty much unnoticeable. I coarsely ground the almonds, you can also chop the almonds or add extra chopped almonds to give it a more almond-y taste. I plan to add the chopped almonds next time.
The important thing while baking cookies is to not over-mix the mixture. Over-mixing will give you harder cookies, so mix everything until just combined. Also, don't overdo the creaming of the butter, it is a cookie not a cake, so don't incorporate a lot of air in there. I made one batch with the full 100 gms of sugar and found it a tad too sweet. Hence, here in this recipe, I added only 3/4th of the sugar first and then added more as required.
It is recommended to chill the cookie dough before baking as it prevents the cookie from spreading too much. If you are short for time, freeze it for 15 minutes. This cookie dough did not slice well for me as it had almond pieces, so I rolled them instead of just slicing the dough. Once all that is done, just bake the cookie until it is slightly browned on the sides. When you remove the cookies out, they will feel soft, allow them to cool and they will firm up.
These Almond Cookies are crisp and not chewy. They taste great when dunked into a hot cup of chai. Don't you just love dunking your biscuits or cookies in chai? So I'm off to eat my cookies with chai.
Happy Weekend!
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.
If you like this recipe, do not forget to share it with your friends and family!
Eggless Almond Cookies Recipe | Badam Biscuit Recipe
Eggless Almond Cookies or Badam Biscuits. Crisp buttery cookies made with almonds.
Recipe Type:Dessert Cuisine:International Prep Time: 40 minutes Cook time:20 minutes Total time:60 minutes Yield:35 cookies
Ingredients:
0.75 cup or 125 gms Unsalted Butter 0.5 cup or 50 gms Flour (Maida) 1 cup or 100 gms Whole Wheat Flour (Atta) 0.5 cup or 100 gms Sugar 0.75 cup or 100 gms Almonds 1 tsp Baking Powder 1 tsp Vanilla Essence 2 Tbsp Milk
Method:
1. Powder the sugar until fine. 2. Coarsely powder the almonds. 3. Take unsalted butter that is at room temperature into a large bowl. 4. Add in 3/4th of the powdered sugar and whisk until the sugar has mixed well and the butter is creamy. 5. Sift in the flour, whole wheat flour and baking powder. 6. Add the powdered almonds and vanilla essence and knead until combined. If it is too dry, add a little milk. 7. Taste the dough and add in more powdered sugar if required and knead again until combined. 8. Wrap in a plastic wrap and chill in the refrigerator for 30 minutes. 9. After 30 minutes, divide the cookie dough into 35 equal parts. 10. Preheat the oven to 180 degree Celsius. 11. Shape the cookies and place on a greased baking sheet. 12. Bake for 15 to 18 minutes until the edges are slightly browned. 13. Remove from the oven and cool on a wire rack. 14. Store in an air tight box once completely cooled.
