Onion Thepla


Whole Wheat Flour – 4.5 cups
Curd – 2 Tbsp or more if required
Onion – 2 medium
Green chilli – 1
Ginger – 1/2 inch
Garlic cloves – 4 to 5
Coriander Leaves – a handful
Turmeric powder – 1/2 tsp
Red Chilli powder – 1/2 tsp
Mango powder – 1 tsp
Cumin Powder – 1/2 tsp
Chaat Masala – 1 tsp
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Sugar – a pinch
Oil – as required


Peel and grate the onions. Can chop them finely also.
Make a paste of green chilli,ginger and garlic.

Heat 2 tsp of oil in a pan.Once hot, add Cumin seeds and fennel seeds.
Once roasted, add grated onion and salt.
Fry the onion till brown.
Add green chilli-ginger-garlic paste and fry till the raw smell goes off.
Add all the powders and fry for few seconds.
Add finely chopped coriander leaves, sugar and fry till coriander leaves are wilted.
Cool the mixture.

In a large bowl, Add wheat flour and little salt.Add 1 tsp of oil and mix well.
Add the onion mixture and mix well till it resembles bread crumbs.
Add yogurt little by little and knead the dough and bring it all together.
Rest the dough for 30 minutes.

Pinch small balls out of the dough. Roll out each ball into a roti form by dusting with little wheat flour.

Heat a Flat griddle .Once hot, Add the roti and cook on both side.
Smear till oil on both sides of roti and cook for few seconds.
Store it in a container.

These theplas serve as a meal for lunch/dinner.
They can also be had along with tea.


Green Peas Paratha


Fresh/Frozen Green peas – 1 cup
Ginger – 1 inch
Green chillies – 1 or 2
Besan/Rice Flour – 1 tsp
Fennel Seeds – 1 tsp
Cumin Seeds – 1 tsp
Dry Mango powder – 1/2 tsp
Dry pomegranate powder – 1/4 tsp
Kala namak – 1/2 tsp
Chat masala – 1/2 tsp
Turmeric powder – 1/4 tsp
Hing – a pinch
Red Chilli powder – 1/4 tsp
Ghee – Few drops per paratha
Oil – 1 tsp

For Dough:
Whole Wheat Flour – 1.5 cups
Wheat Flour – for dusting
Oil – 1 tsp
Caraway Seeds/Ajwain – 1 tsp

For Paratha Stuffing :

If using fresh peas, keep it in boiling water for 5 min for blanching.
Drain and let it come to room temperature.

In a Mixer, add green peas,ginger,green chillies,Fennel seeds.
Grind the mixture to a coarse paste.

Heat Oil in a kadai,add cumin seeds. Once they change color,add the ground paste and all the masala powders,salt and mix well.
Add besan or rice flour to the mixture and cook well till the mixture is dry.
Cool the mixture.

For the dough:

In a bowl, add wheat flour,ajwain and oil. Rub the mixture till crumbly.Add water and make it into a tight dough.
Let the dough rest for 30 minutes.

Take small portion of dough. Roll out into small disc.Add some stuffing.Gather the edges of the disc into a ball.
Apply some wheat flour and roll the stuffed ball into paratha ensuring that filling doesnot come out.

Heat a Tawa. Once Tawa is hot, add the paratha and nicely roast on both sides.
Take it off the heat and apply few drops of ghee on the paratha and smear it well.

Serve the Paratha with curd and butter.

Carrot Cheese Paratha




For Dough:
Whole wheat flour -3 cups

For Stuffing:
Carrots -3 medium size
Onion – 1 large
Ginger – 1 Inch piece
Garlic Cloves – 2 to 3
Green chilli – 1 or 2
Cheddar Cheese
Kasturi Methi – few strands
Coriander leaves /Mint leaves
Lime – half
Jeera – 1 tsp
Saunf – 1 tsp
Amchur powder – 1/2 tsp
Jeera powder – 1 tsp
Chaat masala – 1 tsp
Anardana powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp


Wash,Peel and grate the carrots.

In a mixer jar, add roughly chopped onions,ginger,garlic and green chilli. Coarsely grind without water. Can use pulse mode of the mixer. The mixture should look like it has been chopped finely and should not become a paste.

In a Kadai, Add oil .Once oil heats up, add jeera and saunf seeds.Saute it, add the coarsely ground onion paste and fry well.Add grated carrots and salt and fry till carrots wilt .

Add all the spice powders,kasturi methi and fry well. Add finely chopped coriander/Mint leaves and saute it till the mixture becomes dry.

Off the stove and add the lime juice and mix well.


Once the mixture is cool add little bit of grated cheddar cheese and mix well.

Mix the wheat flour and water and make a tight dough and rest the dough for half an hour.
Take a big lemon sized chunk of dough and roll it into small puri.Add 2 tsp of the stuffing and fold it into a ball. Apply wheat flour and roll it into chapati.

Heat a tawa and put the paratha on it. Once it is roasted from bottom,turn the paratha and smear a little oil. Turn the paratha once again and smear little oil on the other side and fry the paratha well .

Serve with curd,butter or chutney.