Crispy Bakarwadi Recipe from Leftover Rotis: A Homemade Alternative to Store-Bought Snacks

Most residents of India consume wheat flour bread daily, which provides satiety and energy. However, if you aim to make your daily bread more nutritious, you can add ragi flour to the wheat flour. Ragi flour contains many nutrients such as calcium, fiber, iron, and protein, which helps strengthen bones and improve digestion.

Ragi flatbreads can seem dry or hard to some people. To make them softer and tastier, they can be mixed with wheat flour. The correct way to mix wheat and ragi flour is presented below.

Ratio of Wheat and Ragi Flour

If you are mixing ragi with wheat flour for the first time, it is recommended to start with a small amount. You can use half a cup of ragi flour for 2 cups of wheat flour. Gradually, you can increase this proportion up to equal use of both types of flour.

Dough Preparation Method

First, place the wheat and ragi flour in a large bowl and add salt to taste. Then, gradually add water and knead a soft dough. Leave the dough covered for some time to allow it to stabilize well. After that, form small balls, roll them into flatbreads, and fry them on a hot pan on both sides. You can also brush the flatbread with a small amount of ghee.

Benefits and Consumption Recommendations

When consuming ragi flatbreads, you should consider the quantity based on your digestive capacity and individual needs. It is best to start with a small amount. If you have kidney problems or other health issues, you must consult a doctor or nutritionist before regularly consuming ragi flatbreads.

Disclaimer: Ragi and wheat bread can be part of a balanced diet, but it is not a cure for any diseases. If you have blood sugar levels or other health problems, you should seek advice from a nutrition specialist.

In Indian families, rotis, parathas, and puris are often prepared, especially on festive occasions. Although potato curry puris are very popular, if you want something crispy and tasty for tea, you can try mint puris.

These puris, made from wheat flour and fresh mint, have a spicy flavor. They can be eaten for breakfast or prepared in advance for trips. After thorough frying and cooling, the mint puris can be stored in an airtight container. Preparing these puris is quite simple and requires some common spices at home. Below is an easy way to prepare mint puris.

Mint Puri Recipe:

First, you need to prepare the dough. In a large bowl, take wheat flour, add finely chopped mint, turmeric powder, red chili, asafoetida, and salt to taste. Mix all ingredients thoroughly so that the spices and mint are evenly distributed in the dough.

Next, knead the dough. Add two teaspoons of oil and mix well. Gradually adding water, knead a relatively stiff dough. It is important that the dough is slightly denser than the dough for regular roti, as this will ensure a crispy texture for the puri when fried. Cover the dough and leave it for 10–15 minutes.

After some time, knead the dough well again. Form small balls from it and roll out round puris using a rolling pin. Do not roll them too thinly or too thickly so that they fry properly.

Fry in hot oil. Heat oil in a pan, set the heat to medium, and place the puris one by one. Fry, turning them, until golden and crispy. Then remove the puris and place them on a rack or paper towel to drain excess oil.

Cool and store. Fry all the puris this way and let them cool completely. After that, they should be placed in a clean, airtight container. It should be remembered that the container should not be closed with hot puris, otherwise the steam may make them soft.

What to Serve with Mint Puri?

Crispy mint puris can be eaten with morning tea. Additionally, they can be served with pickled peaches, lemon marinade, or your favorite sauce. This is also a great snack during travel or when feeling slightly hungry.

Important note: Before adding the mint leaves to the dough, they must be thoroughly washed and dried. This will prevent excess moisture from getting into the dough and help the puris become crispier.

Although you may have tried various types of cheela, have you tried methi and spinach cheela? If not, we will tell you a simple recipe that allows you to quickly prepare a tasty and healthy cheela for breakfast at home.

Breakfast is considered the most important meal of the day. Therefore, it is very pleasant when breakfast is both delicious and healthy. Methi and spinach cheela is exactly such a dish, made from chickpea flour (besan), green leafy vegetables, and spices. Methi and spinach not only improve the taste of the food but also enrich the diet with necessary nutrients.

Preparing this dish at home is simple, and it can be served for breakfast to everyone, from children to adults. Let's learn how to make methi and spinach cheela and what ingredients you will need for it.

To begin making methi and spinach cheela, thoroughly wash the methi and spinach leaves. After removing excess moisture, chop both greens finely. Then take a large bowl and add besan to it, mixing it with the chopped methi and spinach leaves.

Next, add turmeric, coriander powder, garam masala, red chili powder, and ajwain (ajika) to this mixture. You also need to add finely chopped onion, tomatoes, garlic, ginger, green chili, and fresh green onion. Add salt to taste and mix all components thoroughly.

Now gradually add a little water to make the batter. It is important to monitor the consistency: it should not be too thick or too thin. Mix well so that there are no lumps in the besan.

To cook the cheela, heat a pan and grease it with a little oil. Using a large spoon, pour the batter onto the pan and spread it into a round shape. Cook over medium heat. Add a little oil around the edges. When the cheela turns golden and is well cooked on the bottom, flip it. Fry it on the other side as well.

Repeat the process with the remaining batter. Serve the hot methi and spinach cheela with green chutney, yogurt, or tomato sauce.