Sev Paratha Recipe | How to make Sev Paratha | Easy Paratha Recipe [Video]

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. 

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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.

If you like this recipe, do not forget to share it with your friends and family! 

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Sev Paratha Recipe | How to make Sev Paratha

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.

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Pyaz Besan Paratha

Beetroot paratha

Schezwan Paratha

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Pav Recipe | Goan Pao Recipe and an Ode to the humble Pao [Video]

Pav or Pao Recipe with step by step video instructions. Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.

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Pav or Pao.. to the tiny state on the Konkan coast where I am from, it is not just bread, it is almost a way of life.

Every time I post a photo of Pao on Instagram, I always write about how special the Goan Pao is. It is a sentiment that my fellow Goans agree to.

The Portuguese brought the leavened bread, the Pao to Goa. During the Portuguese rule, the pao was leavened using toddy, the local coconut alcohol.  But since independence, the toddy has been replaced with yeast which is now easily available all across the country.

When you are in Goa, you are bound to see the Poder, the guy who delivers the pao to your door step. He is usually riding the cycle with a blue tarpaulin covered cane basket behind him on the cycle and honking away to let the people know that he is present. Just holler at him to stop him and buy your fresh from the bakery pao.

My earliest memory is my grandma giving me Rs.0.5, yes, 50 paise, and sending me off to buy pao at 4pm, when the poder made his second round of the day. Today the humble pao costa a little more, but is still subsidized by the government so that it is affordable to all.

The Goan pao is like no other and although I attempt to recreate it in my kitchen with this recipe, I will never accept it can reach the texture of the Goan pao. The Goan pao has the chewiest and lightest crumb that can soak up any curry and still hold its shape. The crust can be soft or "kadak", buy the variety you like, it is always a nice even brown with so much texture. The pav is so aptly salted that it can still be enjoyed just plain and it won't taste bland and use it to mop up a curry, it won't taste too salty. Perfect, just like Goldilocks liked it. And yes, it isn't even a tad bit sweet and the crust doesn't crumble, like it does for store bough pao in Bangalore.

I have spent several years trying to find the perfect pao in Bangalore and almost given up. There are a few ones that come close to the Goan pao, but aren't always available. So in the meantime I have been attempting to make it at home. And after several several tries, I can say that this Pao recipe satisfies me.

The pao is soft and has a decent crumb that does not rip apart and crumble when dipped into a gravy. The crust is nice and soft with a gentle resistance of the gluten. It isn't always an even texture, but I attribute it to my shaping skills. While I attempt to keep most of my recipes vegan friendly, this is one place where I tend to replace the sugar with honey just because it gives me an amazing rise and color. The recipe below calls for sugar, but feel free to replace it with honey, maple syrup or any other sweetner. The addition of steam helps the pao rise and also gives it better texture as in the case of a sourdough or other artisanal breads.

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! 

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Pav Recipe | Goan Pao Recipe

Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.

Recipe Type:  Bread
Cuisine:            Goan / Indian
Prep Time:     2.5 minutes
Cook time:     20 minutes
Total time:     3 minutes
Yield:                Makes 9 small pavs

Author:                Anupama

Ingredients:

3 cups all-purpose flour or maida
3 tsp instant yeast or 2 tsp active dry yeast
1 Tbsp Honey or Sugar
2 Tbsp Oil
Salt to taste
Water as required
Oil for greasing
Flour for dusting

Method:

1. Add the sugar or honey to 0.5 cups of warm water and mix well.
2. Add in the yeast and mix well. If using active dry yeast, allow it to sit for 5-10 minutes until the yeast blooms.
3. Pour the yeast to a large bowl and add in the 2 Tbsp of oil and salt.
4. Add the flour and knead to a smooth dough. Use water as required while kneading.
5. Once you have a smooth dough, rub some oil on it to prevent it from drying and cover and keep the dough in a warm place for 1 hour or until it doubles.
6. Once the dough has doubled, punch it down and move it to a floured surface.
7. Gently knead the dough again and form a log.
8. Divide it into equal pieces. I divided into 9 pieces because I was using an 8 inch square pan.
9. Take each piece of dough and roll it into a ball. Fold the sides in and place it on a greased baking pan.
10. Keep 1-2 cm gap between the dough balls. The dough will rise and the pav rolls are meant to stick together on the sides to give you the classic shape and feel of pav.
11. Cover loosely with a cloth and allow the pav to rise for a second time in a warm place. The second rise may be shorter than the first as the yeast is already activated.
12. Preheat the oven to 220 degree Celsius and boil water in a kettle until it reaches a rolling boil.
13. Place the pav in the oven and in a tray below the pav add the boiled water to create steam in the oven.
14. Bake for 20 minutes or until the pav bread is cooked. Timing may vary according to the oven.
15. Remove from the pan and cool on a wire rack.
16. Allow to cool before serving.

Notes:

1. Using honey instead of sugar gave me a better rise and color. Feel free to substitute the sweetner to your liking. Don't eliminate the sweetner, it is required for the color and rise.
2. You can brush the top of the pav with milk before baking, it helps in getting a browner color on the top.
3. You can replace water with milk in the recipe, it will give you softer and less chewy pav.
4. Steam helps the pav get a better rise and texture. You can skip this, although it is recommended.

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Misal Pav

Alsane Tonak

Jain Pav Bhaji

Masala Pav

Dill Onion Rolls

Dahi Bread Chaat

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Pyaz Besan Paratha | Onion Gram Flour Flatbread [Video]

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.

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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! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Pyaz Besan Paratha Recipe

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.

Step by Step Photo Instructions:

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Beetroot Paratha

Sweet Potato Cheese Paratha

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Milk Rusk Recipe | Sweet Bread Rusk Recipe [Video]

Milk Rusk is a twice baked sweet bread. Milk Rusk is sweet and tastes best with a hot cup of tea. Rusk is a popular tea-time snack in India.

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How do you like your chai/tea? I like mine slightly strong with little milk and 1 tsp of organic jaggery powder, that brown chocolatey kind, with a rusk to dunk into it.

I LOVE dunking biscuits and rusks in my tea. I sometimes dunk cakes and bread too, but that's a story for another day. I've been dunking rusks for years and loved how the crispy hard rusk just melts once dunked. My snack box usually has a packet of rusk from the local bakery, coz those are the BEST!

So one Saturday, when I was relatively free, I decided to bake some myself. So there are sweet rusks and savory rusks. I am not sure if the savory one is native to only Bangalore and surrounding areas because I had never seen one before. But that's my least favorite one, so totally ignoring the existence of that one. There are 2 types of sweet rusks, the bread rusk and the cake rusk. The cake rusk is like a biscotti, where one bakes a cake first and then slices it and bakes again until it dries up and becomes a crisp sweet cake rusk. That's a recipe I still need to try. This time I tried the second recipe, which is of bread rusk. 

To make the bread rusk, one needs to bake a sweet bread first and then slice it and bake it again until it dries up to give the crispy hard rusk that we all enjoy.

About the Sweet Bread

• Bread rusk takes a considerably longer time to make because it includes the rise time of the bread. However, this is free time as you don't need to monitor it, just leave it in a warm place to rise.

• Sweet bread takes longer than regular bread to rise. The added sugar slows down the process, so you will have to wait longer. It took me around 4 hours to get a good rise out of the bread, it may take longer if you live in a cooler area. 

Once the bread is ready, it doesn't take very long to make the rusks if you have a large oven and a sheet pan. I had to make mine in batches, so it took me some time to bake them all.

But the wait was worth it! The satisfaction of dunking a home baked rusk exceeded the boredom of the waiting period. Happy Rusk Baking to you!!

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! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Milk Rusk Recipe | Sweet Bread Rusk Recipe

Milk Rusk is a twice baked sweet bread. Milk Rusk is sweet and tastes best with a hot cup of tea. Rusk is a popular tea-time snack in India.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     6 Hours
Cook time:     1 Hour
Total time:     7 Hours
Yield:                Makes 20-25

Ingredients:

2 cups All purpose flour
0.5 cup Milk Powder
3-4 Tbsp powdered Sugar
0.5 cup lukewarm Water
1 tsp Sugar
1 tsp Active Dried Yeast
1 tsp Oil
1 tsp Milk
Water as required

Method:

1. Add the 1 tsp of sugar and the active dried yeast into the lukewarm water and mix well. Keep is aside for 5-10 minutes to bloom.
2. Take the flour, milk powder and powdered sugar in a large bowl.
3. Add the yeast and mix well.
4. Knead into a smooth dough using water.
5. Coat the dough with the oil and cover and keep aside to rise until doubled. This may take 2-4 hours.
6. Once the dough has doubled, punch it down and knead it gently for 2-3 minutes.
7. Divide the dough into 2 and shape into rolls. Cover and keep aside to rise again.
8. Preheat the oven to 180 degree C.
9. Once the loaves have doubled, brush the loaves with milk and bake for 30-40 minutes until done.
10. Allow the bread to cool completely, then slice into rusk slices.
11. Preheat the oven to 180 degree C.
12. Place the rusk in a single layer in a baking tray and bake for 20-30 minutes.
13. Flip the rusks after 10 minutes.
14. Cool on a wire rack.
15. Store in an airtight container. Serve with tea or coffee.

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Fruit Biscuit

Almond Cookies

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Schezwan Paratha Recipe | Szechuan Paratha Recipe [Video]

Schezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

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When normal people think Paratha, schezwan paratha doesn't even pop up in the head. But for a foodie, anything is possible and this schezwan paratha possibly popped in some Indo-Chinese food-obsessed North Indian foodie. Just to let you know, this is not my idea. Na-ah. But the recipe is definitely my own.

Six years ago, I watched a Gujarati cooking show that showed the making of a schezwan paratha. I didn't understand the language, but as they say, food has a language of its own. And that's what happened, I got the gist of the dish while I didn't understand a word of the instructions. And after a few attempts, this paratha was here to stay.

Schezwan Paratha is a perfect fusion of two styles of cuisine. The Chinese inspired vegetable mix is stuffed inside a whole wheat dough, rolled and pan-fried until crisp. The paratha satisfies several cravings - craving for Chinese food, craving for comforting Parathas, the craving for spice and of course, the basic craving for some delicious and new food.

Any stuffed paratha has 2 parts, the stuffing, and the coating. The coating, in this case, is a regular dough made of wholewheat flour, a pinch of salt and water. The dough is kneaded the same way one would for chapati or other parathas. If you want you can add some maida or all purpose dough as well while kneading the dough. The soft dough is stuffed with a spicy mixed vegetable stuffing. The stuffing, in this case, is made with julienned vegetables such as onions, capsicum, and cabbage. You can also add carrots. The vegetables are cooked down with a spicy homemade garlic-chilli sauce that is ready in 15 minutes.

Paratha is generally as breakfast item as it is filling and it gives you energy to cruise through the day. But parathas are also a great dinner option. Pair paratha up with some homemade yogurt (Dahi) and pickle and you are all set to lull yourself to a food coma.

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! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Schezwan Paratha Recipe | Szechuan Paratha Recipe

Schezwan Paratha is a Chinese inspired stuffed Indian wholewheat flatbread. The paratha is stuffed with a spicy cabbage, capsicum and onion stuffing.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                Makes 4 Parathas

Ingredients:

For the stuffing:

3 cups shredded Cabbage
0.5 Capsicum, julienned
1 Onion, julienned
8-10 dry Red Chillies
1 Tbsp chopped Garlic
1 Tbsp Vinegar
2 Tbsp Oil
Salt to taste
Water as required

For the dough:

2 cups Wholewheat flour
0.25 tsp Salt
Water as required
Oil to fry the parathas

Method:

1. Soak the dry red chillies in hot water and keep aside.
2. Add the salt to the wholewheat flour and knead into a smooth dough using water as required. Cover and allow it to rest until the stuffing is ready.
3. Drain the red chillies. Deseed the red chillies if you don't want a very spicy stuffing.
4. Blend together the red chillies, chopped garlic, 0.5 tsp salt, and vinegar into a smooth schezwan sauce. Add little water if required to help the blending process.
5. Heat 2 Tbsp oil in a kadhai and add in the sliced onions. Cook until the onions are golden.
6. Add in the julienned capsicum and fry for 1 minute.
7. Add 1-2 Tbsp of the schezwan sauce or as required. Fry for 1 minute.
8. Add in the shredded cabbage and salt for taste. Add more schezwan sauce if required. Cook until the cabbage is soft.
9. Remove from heat and allow it to cool.
10. Divide the dough into 4 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 4 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,  or curd (yogurt).

If you liked this, you may also like:

Sweet Potato Cheese Paratha

Methi Paratha

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Read more ...