Mooli Tikki Recipe: How to Prepare Delicious Turnip Snacks in Minutes

As the cold weather arrives, there is a desire to enjoy something warm and delicious for breakfast. Although parathas are very suitable for cool weather, instead of usual potato options, you can try something new. Crispy chickpea flour and methi parathas are not only incredibly tasty but also provide warmth and sufficient energy to the body. Their flavor becomes even richer when served with a spicy dry dish made from potatoes or cauliflower.

Chickpea Flour Paratha:

We present a simple way to prepare these parathas and a secret trick that will make them perfectly crispy and flaky.

Required ingredients:

For preparation, you will need: fresh methi leaves (1 cup, finely chopped), chickpea flour (1 cup), wheat flour (1.5 cups), ajwain (half a teaspoon), hing (2 pinches), green chili and ginger paste (1 tablespoon), turmeric, red pepper, and garam masala to taste, salt to taste, as well as ghee or oil for brushing and frying.

Secret trick for a crispy and flaky texture:

Since chickpea flour has a slightly dry nature, be sure to add 2 tablespoons of warm ghee or oil to the dough. This ensures that the parathas will be soft inside and very crispy on the outside. Additionally, before mixing the finely chopped methi leaves, it is recommended to lightly salt them and let them sit for 5 minutes, then squeeze out the excess moisture. This prevents the dough from tearing while rolling.

Preparation instructions:

First, prepare the methi: thoroughly wash the chopped methi leaves and crush them. Then, in a large bowl, mix the sifted wheat flour and chickpea flour. Add the chopped methi, ajwain, hing, ginger and green chili paste, all dry spices, salt, and 2 tablespoons of warm ghee. Mix all components thoroughly.

Next, knead the dough, gradually adding warm water until it reaches a consistency slightly softer than that of plain roti dough. Cover the dough and let it rest for 10 minutes. After this, divide the dough into small balls. Roll each ball into a round, triangular, or any desired shape, using dry flour (to create layers, you can lightly brush the center with ghee and fold).

Heat the skillet and place the rolled parathas. Fry over medium heat, periodically brushing with ghee or oil on both sides until they are golden and crispy. The finished hot crispy chickpea flour and methi parathas should be served with a spicy dry potato dish, yogurt, or pickled vegetables.

During the cold season, besides traditional corn flatbreads, you can prepare delicious cornmeal halva. This dessert, made using ghee, palm sugar, and dried fruits, is distinguished by its excellent taste. The article offers a simple recipe for making this treat at home.

If you are craving something sweet and warm in winter, you can make cornmeal halva. Although cornmeal is usually used to make flatbreads, it also makes a very tasty halva. This dessert, made with ghee, palm sugar, and dried fruits, is not only delicious but also easy to prepare. It can be made when you have a sweet tooth or for a special occasion.

If you are tired of usual semolina or legume halvas and want to try something new, cornmeal halva will be an excellent choice. A simple recipe for preparing this dessert is presented below.

To begin, take a thick-bottomed pot and heat desi ghee in it over medium heat. When the ghee melts, add the cornmeal. Then, stir the flour constantly over low heat, frying it. Frying will take about 10-12 minutes. The flour is considered well-fried when its color becomes light golden and a pleasant aroma appears.

After that, gradually pour in water or milk, continuing to stir continuously. It is important to add the liquid in portions to avoid lumps. Next, add palm sugar or regular sugar and mix thoroughly. If you are using palm sugar, it should be grated or dissolved in a small amount of water beforehand. After that, cardamom powder is added to the halva.

Then, chopped cashews, almonds, and raisins are mixed in, and everything is thoroughly combined. The halva is cooked over low heat, stirring constantly. As soon as the mass thickens and starts to separate from the sides of the pot, turn off the heat.

Your delicious cornmeal halva is ready. Serve it hot and enjoy the taste during the winter.

Ghugni, made from black gram, is very popular in Bihar. Its spicy taste significantly enhances the dining experience, and it can be eaten at any time—from breakfast to satisfying evening hunger. This article provides a simple guide on how to prepare this dish at home.

Bihari cuisine is known for its authentic flavors and traditional dishes that residents enjoy throughout the day. One such dish is black gram ghugni. This dish, prepared using spices and mustard oil, is characterized by a bright, spicy flavor while remaining quite easy to make. If you want to diversify your diet, try making black gram ghugni in the Bihari style.

To prepare this dish, you will need black gram, onion, tomatoes, ginger, garlic, and a set of various spices. The flavor of this ghugni is especially enhanced when served with hot puri, paratha, roti, chuda (poha), or muri (murmura). Next is a detailed description of the cooking process.

First, soak the black gram in water overnight. In the morning, drain the water and place the gram in a pressure cooker along with water and a small amount of salt. Cook until it reaches 4–5 whistles, until the gram is completely soft.

After that, heat mustard oil in a pot. Add cumin seeds and let them sizzle. Then fry the ginger, garlic, and green chili for a few seconds. After this, add the finely chopped onion and fry until golden brown.

When the onion is browned, add the tomatoes, turmeric, red chili, coriander powder, and salt to taste. Simmer the mixture until the tomatoes become soft and the entire mixture is well cooked.

Then, add the boiled black gram to the pot and mix with the spices for two to three minutes. After this, add the required amount of water and let the dish simmer for some time so that the gram fully absorbs the spice aromas. If you want a thicker consistency, you should reduce the amount of added water.

Turn off the heat and sprinkle the dish with finely chopped fresh coriander. To enhance the flavor, you can add a little lemon juice. Your Bihari-style ghugni is ready. It can be served hot with puri, paratha, roti, chuda (poha), or muri (murmura). To further improve the taste, you can sprinkle finely chopped onion and chaat masala on top. In winter, a light hint of ginger can also make the dish more piquant.