BM #116 Day 16 -

Aloo Kulcha is a typical Punjabi leavened flatbread stuffed with a spicy potato filling and baked in a clay oven or Tandoor, as it is known as.

Also known as Amritsari Kulcha, it is the most popular breakfast in Amritsar.  The combination of Chole-Aloo kulcha is one of the most popular street food. We have enjoyed this combination at our friend's place so many times that we have fallen in love with this combination.

Making kulchas in the oven is slightly tricky as the broiler quickly burns the kulchas if we are not careful. So these must be broiled only when they can be prepared without any distractions. 

In the picture along with Aloo Kulchas are Chole(Chana Masala), Yogurt and Pickle. My family likes to have a side of Pickled Onions but they are not in the frame.

Before we check the recipe, here is a recap of the past three weeks..

Week 1 - Platters 

High Tea Platter - Eggless Whole Wheat Custard Powder Cookies - Day 1
Dips Platter - Spinach Artichoke Dip - Day 2


Week 2 - Everyday Simple Thalis 


Week 3 - Flatbread Thalis


We take a break on Saturday and will come back on Sunday with a new theme.

Recipe Source Pooja
Ingredients - 

Maida/All Purpose Flour 2 cups
Salt as needed
Baking powder 1/2 tsp
Yogurt 1 cup
Oil 2 Tbsp
Butter to rub on kulchas

Topping - Crushed coriander seeds, Cumin seeds, Ajwain and Kasuri Methi (all in equal quantities) as needed
For the Filling -
Aloo/Potatoes peeled, boiled and mashed 1.5 cups
Finely chopped onions 1/4 cup
Salt, Red Chili powder, Amchur Powder, Garam Masala as needed
Coriander powder 1/2 tsp
Cumin  powder 1/4 tsp
Ajwain/ Vaamu coarsely crushed 1/2 tsp
Green Chili finely chopped 1 tsp (or as needed)
Coriander leaves finely chopped 2 Tbsp




Method Of Preparation -

Knead the dough and set aside in a warm place for 30-45 minutes. 

Mix all the ingredients listed under 'For the filling' and set aside. 

Mix the topping ingredients in another mixing bowl.

Knead again and divide into 10-12 equal portions of the dough. 

Make about 10-12 equal portions of the filling making sure they are almost the same size as each of the dough portions.

Flatten each portion of the dough, fill a portion of the potato mixture, close the edges and gently roll out the kulchas taking care so that the mixture doesn't fall out.

Roll into any shape (circular or oblong). 

With wet fingers, gently pat the rolled out kulcha and sprinkle the topping mixture and gently press so the topping doesn't fall out.

Preheat the oven to broiler high. 


Place the rolled out dough in a baking tray ( I used a pizza pan) 


Place the pan in the top most rack of the oven (
The closest it can be placed to the top of the oven).

Keep an eye on the kulcha as each oven is different. In about 2 minutes or so remove and flip each of the kulchas if they have brown spots by that time. 

Broil again for a minute or so. Remove if the second side is done as well, brush some butter on both sides and serve hot with Chole (Chana Masala).

Continue with the rest of the dough. I was able to make 2 kulchas in each batch.



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Preparation Time 30 minutes + Dough resting time 30 minutes
Makes 10-12

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BM #116 Day 15 - 

Here is a traditional Rajasthani ghee laden paratha known as Tawa Pudi. I am told that these Tawa Pudis are made for special occasions in many traditional families in Rajasthan.

The main difference between the regular parathas from Delhi/Uttar Pradesh/Punjab and these Tawa Pudis is the shape they are made in. The ghee used to make these Tawa Pudis can be adjusted as needed.

These Tawa Pudis are also used to make Churma Laddu in many families. 

In the picture featuring the Tawa Pudi are Sabz Jaipuri, Boondi-Kakdi Raita and Onion-Tomato salad.


Here are the Flatbreads in the series so far..



Recipe Source here
Ingredients - 

Wheat Flour 1 cup + more for dusting
Salt and Water as needed
Ghee 2 Tbsp



Method Of Preparation -

In a mixing bowl, add wheat flour, salt and water and knead into a soft dough. Cover and set aside for a few minutes.

Divide the dough into 6 equal portions.

Knead each portion and roll into a 4 inch disc. Apply ghee generously and sprinkle dry wheat flour. Fold one end towards to the middle and then the other end towards the middle. Fold the resultant rectangle into a smaller square.

Dust some flour and roll it into a 4 inch square.

Heat a griddle and cook on both sides spreading ghee on both sides until they are golden brown on both sides.

Remove from the griddle and store in an insulated box.

Continue with the rest of the dough. 

Serve with any Sabji and Raitha.



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Preparation Time 25 minutes
Makes 6

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BM #116 Day 14 -

Today's flatbread comes from the state of Maharashtra. This rustic flatbread is nutritious and filling and easy to make as well.

In the thali featuring Dhapate are Garlic Chutney, Green Chili Thecha, Onion-Tomato Koshimbir and yogurt.

The Green Chili Thecha which I made for this thali has become a frequent addition on our dining table. The Garlic Chutney is a staple too. My husband and older one can live off those two accompaniments. 

Here are the previous flatbreads this week..
Flatbread Thali 3 - Garlic Butter Roti With Pizza Dough - Day 13

Recipe Source here through Shalaka
Ingredients - 

Jowar Flour 2 cups
Whole Wheat Flour 1 cup + more for dusting
Besan 1/2 cup
Coriander Powder 1 tsp
Turmeric, Salt and Red Chili Powder as needed
Garlic-Green chili paste 2 tsp (or as needed)
Cumin seeds, coarsely crushed 1 tsp 
Ajwain / Vaamu, coarsely crushed 1 tsp 
Coriander leaves, finely chopped 3 Tbsp
Water as needed to knead the dough
Oil to shallow fry
Sesame seeds 2-3 Tbsp



Method Of Preparation -


In a mixing bowl, mix the flours and the rest of the ingredients listed above except water, oil and sesame seeds.

Gradually add water to knead the mixture to form a soft dough.

Pinch 8 equal portions of the dough each the size of a small orange. Knead each portion and roll into a smooth disc.

Dip one side of a disc in the sesame seeds and start flattening the disc on a floured surface. Typically it is patted with clean hands but I tried using the rolling pin and generously dusting with flour and it worked for me.

Heat a griddle and gently transfer the flattened disc onto the griddle, brush some oil on the it and allow both the sides to cook. Brush oil on the other side as well.

Remove onto an insulated container to keep them warm.

Continue with the rest of the dough portions.

Serve with Teekha Thecha, Lahsun ki chutney, Onion-Tomato Koshimbir and Yogurt.



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Preparation Time 30 minutes
Makes 8

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BM #116 Day 13 - 

Here is an assembled thali with a mix of rice and roti. The uniqueness of the roti is that it is made out of pizza dough.

My initial plan was to bake them as naan but I was swamped with other stuff and ended up making them on the stove top as regular rotis.

Taste wise, I didn't find much difference. I just felt they were very soft and if you keenly observe there might be an aftertaste of yeast similar to the Naan. 

Today's thali featuring the Garlic Butter Roti with Pizza Dough, Aloo Gobi, Tomato Peanut Dal, Rice, Yogurt, Semiya Kheer and a Clementine.

Ingredients - 

Pizza Dough 2 cups (approximately)
Garlic butter 2 tsp



Method Of Preparation -


Pinch equal portions of the dough (I made about 12).

Roll into thin discs.

Heat a griddle. Gently place the rolled disc on the hot griddle.

After bubbles appear, flip the disc, dribble some garlic butter and cook on both sides. 

Remove onto an insulated box. Repeat for the remaining dough.



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Preparation Time 30 minutes
Makes 12

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BM #116 Day 12 - 

Rumali Roti is supposed to be the thinnest unleavened bread in the world. It was traditionally made in Awadhi, Mughlai and Hyderabadi Cuisines.

These are soft rotis which can be folded like handkerchief and hence the name Rumali Roti. Rumal in Hindi/Urdu means Handkerchief.

The commercially made rotis are huge in size as they have access to bigger and wider cooking utensils. For home cooks like me, a decent sized roti is good enough. The key to making these rotis is to roll the dough very thin and toss in the air to get thinner ones as it stretches the dough.

I was very happy with the rotis I made. But I felt they need to be consumed while still hot.

Today's thali showcases Rumali Roti, Matar Paneer, Pickle and Yogurt.

Recipe Source Vahchef
Ingredients -

Whole Wheat Flour 1 cup
Maida / All Purpose Flour 1/4 cup + more for dusting
Salt as needed
Oil 1 Tbsp
Salt Water as needed



Method Of Preparation -


In a mixing bowl, add both the flours and salt. Knead the dough by adding sufficient water to make a suitably soft dough, cover and set aside for 30 minutes.

Make 10-12 equal portions of the dough. Keep the dough covered at all times.

Roll each of the portions into a thin roti using maida to dust and thus enabling the dough to stretch. 

Keep the edges thin and roll until it becomes transparent.

Heat a thick kadai/wok (preferably made of iron) and place it upside down on the flame.

Make sure it is hot. Sprinkle salt water all over the inverted kadai so the roti doesn't stick to it.



Gently place the rolled roti onto the hot inverted kadai. Within a few seconds there will be bubbles on the roti which is when we need to gently flip the roti. Use a kitchen towel to gently press on the roti to enable faster cooking.

Don't cook the rotis for more than 40 seconds on each side as they will become hard like papad. Fold the roti like a handkerchief and store in an insulated container. 

Continue for the rest of the rotis. Serve them warm with a spicy gravy as part of a meal.



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Preparation Time 25 minutes + 30 minutes resting time
Makes 10-12

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BM #116 Day 11 - 

I start this week and shall post mini thalis featuring a new flatbread each day.

Today's flatbread is a Vegan Kheema Paratha. The filling is made out of soy granules. With spices and onions, the filling is delicious by itself. Filling it in a paratha is definitely a step up in flavor.

Featured in this Flatbread Thali are - Rice, Veg Pulao, Chikkudukaya koora, Methi Dal, Mamidikaya Menthibaddalu, Yogurt, Vegan Kheema Paratha, Shakkarpare and Brownies.

Here is a recap for the past 2 weeks..

Week 1 - Platters
Week 2 - Simple Everyday Mini Thalis

Everyday Mini Thali 5 - Radish Peas Rice - Day 9

Recipe Source here
Ingredients - 

Wheat Flour 1 1/2 cups
Salt as needed
Water to knead the dough
For the Filling - 
Oil 1 tsp
Soy Granules (TVP) 3/4 cup
Onions, finely chopped 2 Tbsp
Ginger-Garlic paste 1 tsp
Salt, Turmeric, Red Chili Powder, Garam Masala as needed
Coriander Powder 1/2 tsp
Cumin Powder 1/2 tsp
Ajwain coarsely crushed



Method Of Preparation -


Prepare the filling - 
Boil about 2 cups of water and add the soy granules. Remove from heat and allow the granules to soften. After about 10 minutes, drain all the water by squeezing the granules and set aside.

In a heated pan, add oil and ginger-garlic paste. Add onions and saute until golden brown. Add the soy granules and stir well for about 2-3 minutes and allow the granules to cook well.

Sprinkle salt, turmeric, red chili powder, garam masala, coriander powder, cumin powder and coarsely crushed ajwain. Mix well and allow the flavors to blend in.

Cover and remove from heat. Allow it to cool.

To make the Parathas - 
Knead the chapati dough with the whole wheat flour and salt with as much water as needed. Keep it covered for about 10-15 min.


Make 6 equal portions of the dough. 

Roll out each of the portion into small chapatis, fill in a tablespoon of the soy granule mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out. 

Shallow fry on a griddle/tawa until both the sides are done spraying as much oil as needed. Repeat the procedure for all the parathas.


Enjoy with Yogurt and/or any pickle.



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Preparation Time 30 minutes
Makes 6

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Posted by Harini R on Sunday, September 13, 2020


BM #116 Day 10 - 

Today is the 6th thali in the category of Simple everyday thalis. This is a very special thali as I have used our freshly harvested raw tomatoes to make Raw Tomato Chutney, Raw Tomato Curry With Moong, and Raw Tomato Dal. Also in the picture are Rice, Yogurt, Mango Fruit Salad, and Uppu Mirapakai (Mor Milagai).

This Mango Fruit Salad is a perfect recipe for a make ahead dessert for a party. Thanks to Sandhya for helping me with the recipe and giving me tips which helped me rest easy.

The measurement for each of the ingredients given in the recipe is just a rough guideline. Feel free to play around the quantities of each of them. It is a simple, no-nonsense recipe. I have since referred this dessert to so many of my friends and family.

We will take a break for Saturday and come back on Sunday with yet another theme for week 3.

Before we go on to the easy peasy recipe, here is a recap of all the posts in week 1 and 2.

Week 1 - Platters

Week 2 - Simple Everyday Mini Thalis


Recipe Source Sandhya
Ingredients - 

Mixed Fruits 3-4 cups (I used apple, banana and grapes)
Mango Pulp about 2 cups (I used the unsweetened Mango Pulp)
Condensed Milk about 1/2 cup
Whipped Cream about a cup

Note - Freel free to adjust the ingredients as per taste. There is no rule for the proportions.



Method Of Preparation -

In a large mixing bowl, whisk together gently the mango pulp, condensed milk and whipped cream until they are combined well and they appear creamy.

Wash and chop all the fruits into bite size pieces.

Toss in the fruits and mix gently. We like to have more fruits with a light coating of the creamy mixture. So adjust accordingly.

Cover and refrigerate for a few hours before serving. It stays good for upto 3-4 days when stored properly in the refrigerator.



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Preparation Time 15 minutes ; Resting time 1 hour +
Serves 10-15 approximately

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