Recipe for Crispy Chila using Pohi and Suji instead of Besan

If you want to cook something new and delicious for breakfast or lunch, you can try Tawa Kubcha. Its preparation requires flour, milk, yeast, and some other common ingredients. This kubcha, cooked on a frying pan, turns out slightly golden on the outside and soft inside.

If you are tired of eating roti and paratha every day and want to cook something special in the Daba style at home, Tawa Kubcha can be the best option. It has a golden, crispy appearance and an incredibly soft, cotton-like texture, making it very tasty. People often think that soft and fluffy kubchas can only be made in a tandoor, but by using the right method, you can achieve a restaurant-quality result on a regular home frying pan. It can be served with Amritsari Chhole, Chana Masala, or any other favorite vegetable dish.

First, mix the yeast and sugar in warm water and let it stand for 5 to 10 minutes. When foam appears on the surface, it means the yeast is ready. Then, add the flour, warm milk, and salt to this mixture, thoroughly mixing all components. This dough needs to be kneaded for about 5 minutes, then covered and left for some time. After that, the dough needs to be kneaded again until it becomes soft and pliable. Initially, the dough may seem a bit sticky, but after thorough kneading, it will become soft.

When kneading the dough, stretch and spread it without applying excessive pressure. Then, apply a little oil to the dough and cover it with a cloth to rise. Leave the dough until it has doubled in size. When the dough has risen and doubled, gently press it to release the air and knead it for another 1-2 minutes. After that, place the dough in the refrigerator for a while to allow it to rise slowly.

Next, take a piece of dough the size of a tennis ball and flatten it slightly. Dusting it with dry flour, roll it into a thick round or oval shape. Heat the frying pan and place the kubcha on it. Cover it and cook over medium or low heat. When bubbles appear on the top surface of the kubcha, flip it over. Brush it with oil on top and fry on both sides until golden spots appear. After it is well cooked on both sides, serve it hot.

Tawa Kubcha can be served with chhole, chana masala, yogurt, or any other favorite vegetable appetizer.

If you are tired of monotonous dishes, you can try a lentil vegetable dish. It is very tasty and can be quickly prepared at home. Sometimes there may not be vegetables in the house, or you might just want something other than the usual pumpkin and zucchini; in such cases, the lentil pancake dish is an excellent option.

Preparing this dish does not require complex vegetable chopping or long preparation time. You only need to prepare the lentil dough, and thus you can get a delicious dish. The taste of this vegetable dish is especially good with hot rice, bread, or paratha. Therefore, next time you want something tasty or don't have suitable vegetables, be sure to try the lentil pancake dish. Its taste will impress you so much that you will want to cook it again and again.

For the pancakes:

1 cup of lentils (besan), ½ teaspoon of ajwain, ¼ teaspoon of turmeric powder, ¼ teaspoon of red pepper powder, ½ teaspoon of coriander powder, ½ teaspoon of vegetable or refined oil, salt to taste.

For frying the pancakes:

2 medium onions, finely chopped, 2 medium tomatoes, puree, 1 teaspoon of ginger and garlic paste, 1 teaspoon of cumin seeds, a pinch of asafoetida, a little mustard powder (optional), turmeric powder, coriander powder, red pepper powder to taste, ½ teaspoon of garam masala, water and oil as needed.

To prepare the lentil pancake vegetable dish, first take the lentils in a bowl. Add ajwain, turmeric, red pepper powder, and salt. Then gradually add water to make the dough. It is important to ensure that the dough is neither too runny nor too thick.

Heat a frying pan and grease it with a small amount of oil or refined oil. Place the lentil dough and spread it with a spoon into a round shape. When the pancake is cooked on one side, roll it up. This will help the layers of the pancake to stick together, and the sauce will be able to penetrate inside easily. Fry the roll on both sides until light golden brown. Repeat the process until all the pancakes are ready. After the pancakes cool down, cut them into small pieces with a knife.

To prepare the sauce, heat the oil in a pot. Add cumin and asafoetida. When the cumin starts sizzling, add the finely chopped onion and fry until golden brown. Then add the ginger and garlic paste and cook for some time. Add the tomato puree along with turmeric, coriander, red pepper, and mustard powder, and simmer the spices until the oil begins to separate.

When the spices are well roasted, add water as needed. It should be remembered that the lentil base absorbs the sauce, so you need to add a little more water. After the sauce boils, add the cut pieces of pancakes. Simmer over low heat for 5-7 minutes so that the pancakes fully absorb the flavor of the spices.

Finally, add garam masala, crushed cumin, and finely chopped herbs, then turn off the heat. Serve the finished lentil pancake vegetable dish with hot rice, bread, or paratha and enjoy its taste.

When you crave something spicy and crunchy for evening tea, you can prepare Alu Kurkure. If you are tired of usual samosas, pakoras, or cookies and want to try something new, homemade potato kurkures will be an excellent choice. These snacks, made from potatoes, are characterized by a crispy outer shell and a soft texture inside. To add extra crispiness after frying, a coating of pohé is used.

The taste of these snacks is enhanced by adding green pepper, mint, cumin powder, and lemon juice. They can be served with green sauce or tomato sauce during an evening tea party. Below is the recipe for making crispy potato kurkures and a list of necessary ingredients.

Ingredients

For preparation, you will need: 4 small potatoes, ¾ cup of wheat flour, ¾ cup of pohé, 1-2 sliced green peppers, 1 teaspoon of cumin powder, a little mint leaves, salt to taste, 1 teaspoon of lemon juice, vegetable oil for deep frying, and water as needed.