Shahi Aloo Matar

Shahi Aloo Matar is a delicious and flavorful side dish that goes perfectly well with Indian Breads or rice. A combination of soft potatoes and rich cashew and fresh green peas in spicy  tomato blend make this one tasty gravy.

 
Let’s dive into the  Shahi Aloo Matar

recipe  

Shahi Aloo Mutter

• Ingredients
• 1 tsp jeera
• 1 bay leaf
• 1/2 tsp dhania-jeera pwd
• 1 tsp red chili powder 
• 1 tsp garam masala
• 1 tsp sabzi masala
• 1 cup peeled potato cubes  
• 1 cup Fresh green peas-steamed
• coriander leaves, to garnish 
• Oil-3 tbsp
• 1 tbsp cream
• few roasted cashews

To Grind 
• Few cashews (soaked in water)
• 1-2 Green Chilies
• 1 small elachi
• 1/2 inch cinnamon
• 1 cup chopped tomato 

Method- Soak cashews for 1/2 hr. Next, In a kadai, add oil and roast the cubed potatoes well, keep it aside. Next in kadai, add the items mentioned under to Grind. Roast well. Let it cool. Next grind all the items into fine paste. Add oil in a pan, add the cumin seeds. Next add the chilly powder, garam masala, ground paste and keep stirring. Next add fried potato cubes. Add steamed peas. Add salt, and mix well. Top it up with cream and roasted cashews. Cook till the gravy thickens. Serve Shahi Aloo Matar hot with Indian Bread of your choice.

This gravy is a delightful and comforting dish that combines the goodness of potatoes, peas, and cashews in a rich and flavorful curry. It’s perfect for any occasion, whether it’s a weeknight dinner or a special meal for guests. Pair it with warm naan, parathas, roti, or steamed rice, and you’ve got yourself a satisfying meal that everyone will love. 

Give this recipe a try !

Adjust the spice and salt as per your preferences.

Thanks for stopping by...

Don't forget to check other interesting recipes from : Aloo under Ingredients Search.


'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' Les Brown.

Dahi Simla Mirch Masala

Dahi Simla Mirch Masala – A Quick & Delicious Side Dish

Dahi Simla Mirch Masala is a simple and flavorful dish prepared with capsicum, curds, and aromatic spices. It pairs wonderfully with chapati, phulka, or rice.

What is Dahi Simla Mirch Masala?

Capsicum (Bell Pepper / Simla Mirch) blends beautifully with curd and spices. This quick sautéed dish gives a creamy, tangy, and mildly spicy flavor profile.

Ingredients

• Capsicum (Bell Pepper) – 2, finely sliced

  

  Dahi Simla Mirch

• Onion – 2, finely sliced
• Besan (Chickpea Flour) – 2 tsp
• Roasted peanuts, crushed – 2 tsp
• Thick curds (Yogurt) – 3 tbsp
• Oil – 3 tbsp
• Salt – as needed

Seasoning

• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Hing – a pinch
• Urad dal – ½ tsp
• Chana dal – ½ tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhaniya-Jeera powder – ½ tsp
• Rasam powder – ½ tsp
• Sabzi Masala – 1 tsp

Method

1. Heat oil in a pan on medium flame and add mustard seeds, cumin seeds, hing, urad dal, chana dal, turmeric, curry leaves, and green chilies.

2. Once they splutter, add sliced capsicum and onion. Sauté until soft.

3. Add besan, roasted peanuts, dhaniya-jeera powder, rasam powder, and sabzi masala. Cook on low flame for 5 minutes.

4. Add salt and thick curds. Mix well and cook for just 1 minute. Do not overcook after adding curds.

5. Serve hot with chapati or rice.

Adjust spice levels as per your taste.

Explore more Capsicum / Simla Mirch recipes.

Thanks for visiting ...

Please also check other interesting " South Indian Gravy " to enjoy with Indian Breads.

What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

 

Masala Veggie Quesadilla

Give your weeknight dinner a flavorful twist with this Indo-Mex fusion favorite. Soft rotis instead of tortillas, folded around a spiced Indian stir-fry veggie mix, shredded cheese, and a drizzle of vibrant mint chutney. Each bite delivers warm masala aromas, crisp-golden edges, and a refreshing taste, comfort food with a delicious desi flair- Masala Veggie Quesadilla !!

Ingredients 

• Capsicum (Bell Pepper) – 2, finely sliced 

  

  Masala Veggie Quesadilla

• Onion – 2, finely sliced
• Tomato-1 chopped
• Roasted peanuts, crushed – 2 tsp
• Lemon Juice
• Oil – 3 tbsp
• Salt – as needed
• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhania-Jeera powder – ½ tsp
• Sabzi Masala – 1 tsp
• Cheese Shredded
• Tomato sauce
• Pudina Chutney
• Wheat Rotis fresh

Method

Heat oil for in a frying pan over moderate heat. Add mustard seeds, jeera. Once done add capsicum, onion, tomato and sauté well. Once done add the masala pwds to capsicum and stir-fry over low heat for 5 - 7 minutes till capsicums are tender. Add salt and mix well. Let it cool.  Make rotis.

How to Assemble the Masala Veggie Quesadilla

1. Heat a tawa or pan on medium. Place the roti on it for 10–15 seconds on each side so it becomes soft and pliable (not crispy yet). Place it aside. Next, Spread a thin layer of mint chutney over the roti. Sprinkle cheese over the chutney. Add the masala veggie filling and spread it evenly. Top with a bit more cheese. Fold the roti in half, pressing gently so the filling is sealed inside.

2. Cook the quesadilla by heating a pan with a few drops of oil or butter. Let it cook on medium heat for 2–3 minutes until it becomes golden and crisp, then flip and cook the other side until the cheese melts and the edges turn perfectly crispy. 

3. Once done, let it rest for about 30 seconds, then slice it into 2 wedges using a sharp knife. Serve the quesadilla hot with your favorite dips-mint chutney, ketchup.

Adjust spice levels as per your taste. 

Explore more Capsicum / Simla Mirch recipes.

Thanks for visiting ...

What you to do every day matters more 

than what you do every once in a while'.(The Power of Habit) 

Southekayi Corn Palya

Southekayi Corn Palya is easy and quick side dish for chapati or rice, blended in South Indian style seasoning, with the flavor of coconut it tastes delicious. Adding sweet corn makes it more nutritious and healthy.

Ingredients:

Cucumber Corn Sabzi

• 1  Cucumber finely chopped
• 2-3 Tbsp shredded Coconut
• 2-3 green chilies chopped' 
• 1 cup steamed sweet corn
• Salt to taste

Seasoning 

• 1/2 tsp mustard
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 Tbsp Oil
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method: Heat oil in a pan. Add the items in seasoning, once done, add the chopped vegetables, steamed sweet corn and fry for few mins.  Add salt. Cover and cook on low flame. Once done, add grated coconut . Mix well. Serve Southekayi Corn Palya  hot with rasam rice or chapati.

Adjust the spice and salt as per your taste and preferences.

You can also try these below recipes from Cucumber

• Cucumber Paddu
• Cucumber Dosa
• Cucumber Thalipeeth

Thanks for stopping by...



Do check other interesting recipes made from  "Cucumber "under Ingredients search

“ I can pardon everybody’s mistakes except my own. ”— Marcus Cato

Avarekayi Thalipeeth

🫓 Avarekayi Thalipeeth Recipe

A flavorful, wholesome twist on the traditional Maharashtrian flatbread using seasonal hyacinth beans.

⭐ What is Thalipeeth?

Thalipeeth is a savory multi-grain flatbread from Maharashtra, made using a blend of flours, spices, and vegetables. It’s hearty, nutritious, and perfect for breakfast or a light meal. This version includes Avarekayi (hyacinth beans) for a seasonal, crunchy twist!

🧾 Ingredients

• Cucumber – 1 medium (grated)
• Avarekayi (Hyacinth Beans) – ½ cup (boiled)

  

  Avarekayi Thalipeeth 

  
  
• Rice flour – ¼ cup
• Wheat flour – ¼ cup
• Gram flour (besan) – ¼ cup
• Jowar flour – ¼ cup
• Cumin seeds (jeera) – 1 tsp
• Ajwain (carom seeds) – 1 tsp
• Green chilies – 4–5, finely chopped
• Turmeric powder – ¼ tsp
• Garam masala – ½ tsp
• Dhania-jeera powder – 1 tsp
• Fresh coriander leaves – a few, chopped
• Salt – to taste
• Oil – for roasting

👩‍🍳 Method

1. Grate the cucumber into a mixing bowl. Do not squeeze out the water.
2. Add all the flours, cumin, ajwain, green chilies, boiled avarekayi, turmeric, garam masala, dhania-jeera powder, coriander, and salt.
3. Mix well using the water released from the cucumber to make a soft dough. Add a little water if needed.
4. Cover the dough and let it rest for 10 minutes.
5. Grease butter paper or banana leaf with a few drops of oil.
6. Take a portion of dough and flatten it into a circle using your fingers (about ¼ inch thick).
7. Heat a tava (griddle) on medium heat.
8. Flip the butter paper onto the tava, peel it off gently, and cover the thalipeeth to cook.
9. Add a little oil around the edges, flip, and cook the other side until golden brown and crisp.
10. For crispier texture, cook slightly longer on each side.

🍽️ Serving Suggestion

Serve Avarekayi Thalipeeth hot with:

• A dollop of homemade butter
• Side of curd, pickle, or your favorite chutney

Thanks for stopping by! 😊

🌿 More Recipes to Try

• Cabbage Akki Rotti
• Aloo Methi Paratha
• More Breakfast Recipes

“Whenever you find yourself on the side of majority, it's time to pause and reflect.” — Mark Twain

NavilKosu Paratha/ Kohlrabi Paratha

Ever tried turning humble kohlrabi into a cozy stuffed paratha? I didn’t expect much the first time either, but wow, it works. Kohlrabi (or noolkol / knol khol) has this gentle sweetness and crunch that blends beautifully with spices.

It’s light, nourishing, and surprisingly filling, a great way to sneak in fiber, vitamins, and a little variety into your everyday meals. Whether you’re into healthy eating or just bored of the usual aloo or gobi parathas, this one’s worth a try.

NavilKosu Paratha/ Kohlrabi Paratha

Ingredients

• Wheat  Flour 2 Cups 
• Grated Navil Kosu-1 cup
  
• Garam Masala-1 tsp
• Dhania-Jeera pwd-1 tsp
• Oil 
• Salt as per taste 
• Coriander leaves chopped
• Ajwain- 1 tsp
• Chili pwd-1/2 tsp
• Curds-1 tsp

    

Method   

In a bowl combine all the ingredients with the flour , add yogurt  and knead into smooth dough, add little water if req. Add oil and knead it again and keep it covered for sometime. Make parathas.

Heat a skillet (tava) gently, 

put in the paratha, add oil, turn on both sides till done. 

Serve the parathas  hot with pickle or curds.

Packed with the goodness of fiber-rich kohlrabi,  a crunchy, mildly sweet vegetable from the cabbage family, the parathas are soft and comforting..

Happy cooking 🍽✨

Thanks for stopping by...

Don't forget to check other interesting recipes from : NavilKosu under Ingredients Search.

"Life is really simple, but we insist on making it complicated". Confucius.

Paneer Tikka Masala Gravy

Paneer Tikka Masala is a rich and flavorful North Indian curry made with marinated paneer cubes  simmered in a creamy, spiced tomato-based gravy.  You can enjoy it with Indian Breads or rice. Whether you're cooking for a special dinner or just craving something cozy and delicious, this Paneer Tikka Masala will definitely hit the spot. 

Let’s get into it!

• 

  Paneer Tikka Masala Gravy

  Ingredients
• 1 tsp jeera
• 1⁄2 teaspoons ginger garlic paste 
  
• coriander leaves/kasuri methi, to garnish 
• 1 tbsp cream
• 2 tsp butter
• 1/2 tsp dhania-jeera pwd
• 1/2 tsp red chili powder 
• 1/2 tsp paneer tikka masala
• 1/2 tsp garam masala

To Grind

• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• few cashews
• 1 green chili

• To Marinate
• 1/2 cup thick curd
• 1/2 tsp dhania-jeera pwd
• 1/2 tsp red chili powder 
• 1/2 tsp paneer tikka masala
• 1/2 tsp garam masala
• 1 cup vegetables in cubes
• (onion, capsicum)
• 1/2 cup cut paneer

Method- In a bowl, add curds,  masala powders, salt and mix. Next add the cube-cut veggies and mix so that they are coated well. Set it aside. 

Heat butter in a pan. Add the green chili and tomatoes, onions and cashew and fry well. Blend it in a blender. Next add butter, add the ginger-garlic paste and sauté well. Next add paneer tikka masala pwd, garam masala and other masala pwds and fry for a minute. Add the pureed mix and cook till oil separates.  Add water to make the gravy. Next add salt and the marinated vegetables and mix. Cover and let it cook for 5-10 mins. Next  add the fresh cream and simmer for 5-10 mins. Garnish with crushed kasuri methi. Serve the gravy hot with Indian Breads.  

There’s something incredibly satisfying about recreating a restaurant-style dish in your own kitchen, especially when it turns out this good.

Happy cooking, and here’s to many delicious meals ahead! 🍽✨

Thanks for stopping by...

Don't forget to check other interesting recipes from : Paneer under Ingredients Search.

'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' Les Brown.

Masala Malabar Paratha

Masala Malabar Paratha is a layered  flat bread type. Made from all purpose flour it is tasty, worth a try for weekends. Enjoy it buttered and hot. Masala Malabar Paratha is a deliciously spiced version of the traditional one. Packed with aromatic spices and herbs, it pairs beautifully with gravies, curries, or even yogurt elevating your spread with both taste and texture.

 

 Ingredients 

• 1 cup All purpose Flour (maida)
• 2 cups Wheat flour
  

  

  Masala Malabar Paratha

• Water to knead
• 2 tbsp Oil
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/2 tsp ajwain
• 1 tsp Baking powder
• Masala pwd-mix
• Coriander Leaves
• Ghee
• Oil 
• Butter

Masala pwd mix

1tsp chili pwd

1 tsp dhania pwd

1 tsp cumin pwd

1 tsp chaat masala

Method - In a bowl, mix flour, baking powder, sugar and salt. Add oil and blend well. Next add water  knead well for 5-10 mins to make a soft dough. Cover with a damp cloth and let it rest for 30 mins. Again knead for 5 more mins. Mix all the masala pwds in a bowl.
Next make small balls. Take one ball and roll it very thin chapati. Apply ghee, a bit of masala mix, coriander leaves and spread and smear till the edges. Now make pleats from top to bottom. Roll the pleats to form a small spiral. Next make paratha  out of this spiral.

Repeat for the other balls. Heat  tawa, place this rolled out paratha and let it cook well on both sides, add butter or oil. Serve flaky and spicy Masala Malabar Paratha hot with any interesting gravy.

"Layers of spice, crunch, and comfort" Enjoy! 

Thanks for stopping by …

Do try out Cabbage Akki Rotti ,  Methi Paratha , 
also check other breakfast recipes under Menu Planner.

'Whenever you find yourself on the side of majority, its time to pause and reflect'. Mark Twain

Sweet Corn Aloo Masala

Sweet corn Aloo Masala is a simple yet flavorful corn, potato, and mixed veggie dish a comforting staples for your warm home made Rotis and Parathas. Sweet corn adds a burst of freshness, potatoes bring that soft bite, and seasonal veggies round it give the color and crunch. Lightly spiced with classic Indian masalas, this dish is wholesome, and ready in under 30 minutes.

Ingredients

• Capsicum (Bell Pepper)-1 large chopped 

  

  Sweet Corn Aloo Masala

  
  
• Potato -1 large chopped 
• Sweet corn-1 cup
• Tomato-1 chopped
• Onion-1 chopped
• Oil 3 Tbsp
• salt to taste
• Sabzi Masala-1.5 tsp
• Garam Masala-1 tsp
• Shredded Amla -2 

Seasoning

• Cumin seeds /Jeera 1 Tsp
• Hing-Pinch
• Turmeric-pinch
• Curry leaves-few
• green chiles -1-2 finely chopped

Method- 

Heat oil for in a frying pan over moderate heat. Add items mentioned in seasoning Once done add potatoes and fry well. Next add capsicum, tomato, onion and sweet corn. Sauté well till done. Next add shredded amla, green chilies, and stir-fry over low heat for 5 - 7 minutes till veggies are tender. Add salt and the masala pwds and mix till the veggies are coated well and done.

Serve Sweet Corn Aloo Masala hot with chapati or rice.

Just a few fresh veggies, some everyday spices, and a little love—that’s the heart of Indian home cooking. Enjoy !

“Bringing comfort to your plate, the desi way!”

Thanks for stopping by..

Please do check other interesting recipes you can make from "Sweet Corn "under Ingredients Search.


“Why fit in when you were born to stand out?” Dr Seuss

Aloo Naan

Aloo Naan brings together the best of both worlds – the soft fluffiness of naan and the comforting, savory goodness of mashed potatoes. Whether you’re dipping it in your favorite curry/gravy or simply enjoying it with a cup of yogurt, this Aloo Naan is a dish that never disappoints.

Let's learn how to make this !

Aloo Naan

Ingredients

All purpose Flour- 3 cups

Salt-1 tsp

Curds-1/2 cup

Milk- 2tbsp

Ghee- 2 tbsp

Potato- 4 (boiled & mashed)

Chili Flakes

Oil-2 tbsp

Butter-2 tbsp

Baking Powder-1 tsp

Chopped Corianders leaves

Method- 

In a bowl, take the flour, salt, baking powder and mix.

Next add the other ingredients slowly and keep mixing with your fingers, 

add mashed potatoes and knead it well to form a soft dough.

Add more milk only if required.. Cover and keep it aside for 1/2 hour. 

Next make small balls of the dough. Take a ball, add coating flour, using a rolling pin, make the naan. It should not be too thin.

Carefully place it on the tava, cook/ roast it well on both sides. 

Apply butter well. Enjoy Aloo Naan hot with gravy of your choice.

Thanks for visiting ...

Please also check other interesting " South Indian Gravy " to enjoy with Indian Breads.

What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

Veg Kurma

Veg Kurma is a popular and versatile South Indian dish that combines a rich, aromatic, and mildly spiced gravy with a variety of vegetables. Known for its creamy texture, it is made using a blend of freshly ground spices, coconut, and yogurt, which infuses the dish with a deep flavor.  Goes great with Parathas or Pooris !

Let's learn how to make Vegetable Kurma.

Ingredients :

Vegetable Kurma

One big onion 

 2 tomatoes chopped finely

1 cup mix veggies

(carrots/beans/peas/potato) finely chopped

1 tsp dhania jeera pwd

1 tsp Bhath Masala

1 tsp sabzi masala

2 tbsp oil

Mustard seeds-1/4 tsp

Chanadal-1 tsp

Urad Dal- 1tsp

Jeera-1/2 tsp

Hing-pinch

Curry leaves-few

Coriander Leaves-few

For grinding:

Half cup grated fresh coconut, 

5-6 cashews, 

1tbsp khus khus, 

1 tbsp fried gram

1 Green Chilly

1/2 tsp jeera

1 Onion chopped

1/2 inch cinnamon

1 clove

Grind these into fine paste adding very little water and keep aside.

Method-

In a pan, prepare the seasoning with oil , mustard, jeera, chana dal, Urad dal, Hing, curry leaves.. Add chopped onion, tomatoes and fry well. Next wash the chopped vegetables , strain the water and add to the pan. Stir well. Add little water, cover and let it cook for 10 mins. Next add the ground paste to the veggies and mix well.. Cover and let it cook for 5-10 mins. Keep stirring. Once done, add salt and mix well. Add the chopped coriander leaves, a spoon of thick creamy curd and mix. Let it simmer for 5 mins. Serve this Vegetable Kurma hot with Chapati/ Paratha or enjoy with rice.

Whether served with rice, roti, or parotta, it offers a satisfying and wholesome meal. With its blend of aromatic spices and creamy texture, and goodness of vegetables, Veg Kurma is a true delight!  Enjoy !

Adjust the spice and salt as per your taste and preferences.

 

Thanks for visiting ...

Please also check other interesting " South Indian Gravy " to enjoy with Indian Breads.

What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit) 

Methi Puri

Methi Puri

Methi poori is a popular Indian deep-fried bread that is made using a combination of wheat flour, spices and fresh fenugreek leaves (methi). It is a crispy and flavorful and is perfect for breakfast or lunch.

Leafy vegetables are packed with essential vitamins and minerals, iron, and fiber which is important for maintaining good health.

Ingredients:

• 2 cups wheat flour

• 1 cup fresh fenugreek leaves 

  (methi), washed & finely chopped
  

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• Salt to taste

• Water, as required

• Oil for deep frying

Method:

1. In a large mixing bowl, combine wheat flour, fenugreek leaves, red chili powder, turmeric powder, cumin powder, and salt.

2. Mix well and add water gradually to make a firm dough. Knead the dough well for a few minutes until it becomes smooth and pliable.

3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

4. Heat oil in a deep frying pan on medium flame.

5. Divide the dough into small balls and roll them out into circles of about 3-4 inches diameter.

6. Once the oil is hot, carefully drop the rolled out pooris one at a time and fry until they puff up and turn golden brown on both sides.

7. Remove the fried methi puris from the oil using a slotted spoon and drain the excess oil on a paper towel.

8. Serve Methi pooris hot with chutney or sabzi of your choice.

Thanks for stopping by... Do check out other interesting recipes on the blog'

The homemaker has the ultimate career. All other careers exist for one purpose only-and that is to support the ultimate career' C S Lewis

Corn Aloo Paratha

Corn Aloo Paratha is very healthy and nutritious , mashed corn with spices with boiled potato  makes it tasty and delicious.

Ingredients  

• Wheat flour 3 cups

• Potato 2  (boiled and mashed)
  

• Corn 1 (cup steamed)

• Red chilly pwd1/2 Tsp

• Garam masala pwd1/2 Tsp 

• Dhania jeera pwd-1/2 tsp

• Salt to taste   

• Ghee or oil for frying   

• Jeera-few 

To grind

• Pudina leaves-few
• Coriander leaves-few
• Green chilies- 1-2
• Ginger- 1/2 tsp shredded 

    

Method

1.Knead the flour with water, a little salt, oil into a soft dough. Cover it for 4-5 hours.

Blend corn with green chilies, ginger, coriander, pudina leaves into a paste. Do not add water

2.In a Kadai heat oil, add  jeera, fry .Then add the blended paste  and fry well next add garam masala powders, and fry for a while. Add the mashed potatoes, salt and mix well. Fry till dry set aside to cool. Divide the mixture into balls. 

3.Make a small chapati with the dough, keep this ball in the middle and bring all the sides together, flatten them with your fingers, or use the rolling pin to make the paratha.

4.Heat a tava, put in the paratha, turn on both sides till done.

Add oil or ghee all around the edges, fry both sides, 

carefully turning over until evenly brown. 

Serve very hot with pickle, chutney  or curds. 

Thanks for stopping by..

 "Sometimes you have to stand alone..just to make sure you still can..."

Flaxseeds Chapati

Flaxseeds Chapati is extremely healthy. Loaded with nutrients and high in Omega 3 and rich in dietary fiber, it is essential we add this chapati in our diet. So learn and enjoy making this chapati. It's tasty and nutritious!

Flaxseeds Chapati

Ingredients

• Wheat flour – 1 cup 
• Cumin seeds - ¼ tsp
• Salt - ¼ tsp
• Flax seeds powder – 2 tbsp 
• Ghee/Oil– 2 tbsp
• Water for kneading

Method-

1. First make the flax seed powder. Dry roast the seeds well, keep stirring in between. Allow it to cool. Next grind it into fine powder.
2. In a bowl, now add all the ingredients and knead into soft dough. Cover and keep it for 30 mins. 
3. Next make chapatis. Fry on tava , add oil and flip and once done on both side.
4. Serve hot with sabzi of your choice. 

Thanks for stopping by,

Please do check other recipes in my blog and share your views.

 "Sometimes you have to stand alone.just to make sure you still can..."