Aloo Paratha (Potato Stuffed Flatbread)
Ingredients:
- 2 cups whole wheat flour
- 3-4 medium potatoes, boiled and mashed
- 2 green chilies, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons fresh coriander leaves, chopped
- Salt to taste
- Mustard oil
Instructions:
Dough Preparation:
Stirring whole wheat flour and water in a large container until it coalesces into a form of soft dough. Leave it for 15 minutes.
Mix the Filling:
Combine mashed potatoes with onions, green chillies, cumin seeds, garam masala spices, red chili powder coriander leaves and salt in another bowl.
Paratha Stuffing:
The dough could be cut into small balls and each ball is then rolled out to make a small circle one at a time. Put a spoonful of potato filling at its center before folding its edges around the filling, keeping it sealed. Now, gently flatten them to make flat breads.
Cook the Paratha:
First, coat your pan slightly with mustard oil. Finally, cook the parathas over medium flame until they turn golden brown on both sides and become crispy.
Serve:
Serve hot with yogurt or pickle
Poha (Flattened Rice)
Ingredients:
- 2 cups poha (flattened rice)
- 1 medium onion, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 cup peanuts
- 1 medium potato, diced
- Salt to taste
- Fresh coriander leaves, chopped
- Lemon wedges
- Mustard oil
Instructions:
Prepare the Poha:
Rinse the poha under cold water and drain well. Set aside.
Cook the Potatoes:
Heat mustard oil in a pan and fry the diced potatoes until golden and crispy. Remove and set aside.
Cook the Poha:
In the same pan, add more mustard oil if necessary. Afterward, add mustard seeds and let them spatter/ crackle when they touch the hot surface of the pan. Add onions, green chili, curry leaves/ bay or kari patta, etc., and sauté for some time so that the onions are softened.
Mix Everything:
Add turmeric powder, peanuts, and fried potatoes (pan). Mix properly. Take the rinsed poha, sprinkle salt, and gently stir it over everything else.
Garnish and Serve:
Garnish with fresh coriander leaves and serve with lemon wedges.
Besan Chilla (Savory Gram Flour Pancake)
Ingredients:
- 1 cup gram flour (besan)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- Fresh coriander leaves, chopped
- Salt to taste
- Water
- Mustard oil
Instructions:
Prepare the Batter:
In a bowl, mix together besan, onion, tomato, jeera powder and chilli powder, corriander leaves, haldi and salt. Slowly add water to get a batter of smooth consistency.
Make Chilla:
Heat a pan and apply a coat of mustard oil over it. Pour one spoonful of batter into the frying pan and distribute evenly. Cook until both sides become golden brown, using medium heat.
Serve:
Serve hot with chutney or yogurt.
Puri (Fried Indian Bread) with Aloo Sabzi (Potato Curry)
Ingredients for Puri:
- 2 cups whole wheat flour
- Salt to taste
- Water
- Mustard oil for deep frying
Ingredients for Aloo Sabzi:
- 4 medium potatoes, boiled and diced
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Fresh coriander leaves, chopped
- Salt to taste
- Mustard oil
Instructions:
Dough Preparation for Puri: In a bowl, mix whole wheat flour with salt and water to form a firm dough. Leave it for 15 minutes.
Prepare The Puris:
Divide the dough into small balls and turn each into a little circle. Cook until they pop up and become golden brown, frying them in mustard oil heated in a deep pan. Drain using paper towels.
Prepare Aloo Sabzi:
Heat mustard oil in a pan. Sprinkle cumin seeds and throw some mustard seeds therein; let them burst. Split onions until they turn golden brown in color together with tomatoes, turmeric powder, red chili powder, garam masala, and salt. Simmer gently until tomatoes soften. Diced potatoes should be added to this mix. Cook for another few minutes. Serve using fresh coriander leaves, then present puris and aloo sabzi.
Serve:
Serve using fresh coriander leaves, then present puris and aloo sabzi.
Masala Omelette
Ingredients:
- 3 eggs
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped
- Fresh coriander leaves, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Mustard oil
Instructions:
Preparation of Omelette Mixture:
Mix the eggs in a bowl. Add tomato, onion, green pepper, coriander leaves, turmeric powder and red chili powder; then salt and mix well.
Make an Omelette:
Making an Omelette involves heating some mustard oil in a pan. The beaten egg mixture is poured into the pan ensuring it is spread evenly. Cook on medium heat until one side turns golden brown and then flip to cook the other side properly.
Serve:
Serve hot with toast or chapati
Conclusion
To make your breakfast more delicious, add mustard oil to it. Also, it is a great idea for human health. Sonali Oil is an established name that produces real Indian mustard oil which gives these meals their unique taste.
Be it parathas or poha, chilla or puris, omelets or anything at all, that’s what will add aroma into your food while making it healthy too. For years, families have trusted Sonali Oil, which is thus the perfect accompaniment in cooking. Make your breakfasts delicious and nutritious with our easy Indian recipes breakfast.
