From Aloo To Paneer: 7 Parathas You'll Love
Stuffed with spiced mashed potatoes, this North Indian staple is best enjoyed with butter, curd, or pickle. Pure comfort food!
Filled with grated paneer, herbs, and spices, this paratha is creamy, satisfying, and perfect for any meal of the day.
Made with fresh fenugreek leaves and mild spices, this paratha is both tasty and nutritious. Great for breakfast or lunchboxes!
Cauliflower lovers, this one's for you! Shredded gobi mixed with green chilies and ajwain make it irresistibly flavorful.
Packed with carrots, peas, beans, and potatoes—this paratha is a power-packed, colorful bite of goodness.
Caramelized onions, green chilies, and spices come together in this aromatic, slightly sweet paratha. Try it hot off the tawa!
Spinach puree mixed into the dough gives this paratha a vibrant look and an iron-rich punch. A healthy and tasty option! Read Next Story
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India.com
14 hours ago
- India.com
From Aloo To Paneer: 7 Parathas You'll Love
(Images credit: Freepik) Stuffed with spiced mashed potatoes, this North Indian staple is best enjoyed with butter, curd, or pickle. Pure comfort food! Filled with grated paneer, herbs, and spices, this paratha is creamy, satisfying, and perfect for any meal of the day. Made with fresh fenugreek leaves and mild spices, this paratha is both tasty and nutritious. Great for breakfast or lunchboxes! Cauliflower lovers, this one's for you! Shredded gobi mixed with green chilies and ajwain make it irresistibly flavorful. Packed with carrots, peas, beans, and potatoes—this paratha is a power-packed, colorful bite of goodness. Caramelized onions, green chilies, and spices come together in this aromatic, slightly sweet paratha. Try it hot off the tawa! Spinach puree mixed into the dough gives this paratha a vibrant look and an iron-rich punch. A healthy and tasty option! Read Next Story
NDTV
3 days ago
- NDTV
Why Your Bhature Won't Puff - And Other Chole Bhature Mistakes To Avoid
The first time you decide to make chole bhature at home, it feels like a bold move. Not because the ingredients are hard to find, but because the stakes are oddly high. With your attempt, you are chasing a memory, maybe of a roadside stall where the bhature came out puffed and proud, or a family Sunday where the chole simmered for hours and tasted better than ever. It is a dish that demands drama: the hiss of hot oil, the slow build of spices, the dough that needs just the right amount of rest. And while recipe books make it sound easy, anyone who has tried knows the truth. Getting both components right, together, is a bit of a balancing act. Too often, first-timers end up with chickpeas that are stubbornly undercooked, bhature that behave like pooris, or oil that refuses to cooperate. But don't you worry, these mistakes are common, fixable, and part of the learning curve. And as always, we have got your back. Here is a guide - not the recipe - that will help you go the right direction while making this North Indian delight. We will walk you through the mistakes to avoid so your chole bhature turns out bold, fluffy, and absolutely worth the effort. Also Read: Three Indian Dishes Ranked Among 50 Best Breakfasts In The World 6 Common Mistakes While Preparing Chole Bhature - And How To Fix Them: Mistake 1: Not Soaking The Chole Long Enough Chickpeas need time. And by time, we mean a good 8-10 hours of soaking. Skipping this step or rushing it with hot water will leave you with hard, unevenly cooked chole. So, plan ahead. Soak them overnight and let them swell up naturally. Your pressure cooker will thank you. Pro tip: Add a pinch of baking soda while soaking or boiling to soften the chickpeas further. Just do not overdo it. Mistake 2: Skipping The Masala Base Chole is all about depth of flavour. Simply boiling chickpeas and tossing them in store-bought masala will not cut it. You need a slow-cooked onion-tomato base, with ginger, garlic, and a generous mix of spices like cumin, coriander, amchur, and garam masala. Pro tip: Want that deep brown colour like the ones in dhabas? Try adding a tea bag while pressure cooking the chole. It adds colour without affecting taste. Mistake 3: Using Maida Alone For Bhature Dough While maida is the hero ingredient, using it alone can make your bhature chewy or too oily. The trick is to mix in a bit of sooji (semolina) and curd. This gives the dough structure and helps the bhature puff up beautifully. Pro tip: Knead the dough well and let it rest for at least 2 hours. The longer it rests, the better the texture will be. Also Read: 5 Of The Best Chole Bhature Places In Chandigarh You Must Try Photo Credit: iStock Mistake 4: Not Testing Oil Temperature Ever dropped a bhatura into lukewarm oil and watched it sulk at the bottom? It can be really frustrating. Remember, the oil needs to be hot. Really hot! If it is not, your bhature will absorb oil and turn greasy instead of crisp and airy. Pro tip: Drop a small piece of dough into the oil. If it rises immediately and starts bubbling, you are good to go. Mistake 5: Overcrowding The Kadhai We get it! You are hungry and want to fry all the bhature at once. But overcrowding the kadhai drops the oil temperature and messes with the puffing. Fry one at a time and give each bhatura its moment to shine. Mistake 6: Forgetting The Final Touches Chole bhature is incomplete without the extras - pickled onions, green chutney, and a wedge of lemon. These little additions cut through the richness and elevate the whole plate. Pro tip: Make a quick onion salad with vinegar, salt, and a pinch of sugar. Let it sit while you cook. That adds a lovely zing to your meal. Also Read: Breakfast Special: 5 Punjabi Breakfast Combinations You Must Try The Bottom Line: Practice Makes Puffy Bhature Making chole bhature at home is a rite of passage for every Indian food lover. It is messy, slightly intimidating, and absolutely worth it. You might not nail it on the first try, but with each attempt, you will get closer to that perfect plate - the kind that makes you do a little happy dance in the kitchen. So go ahead, make mistakes, learn from them, and most importantly, enjoy the process. Happy cooking! Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Chole Bhature Mistakes Why Bhature Won't Puff Homemade Chole Bhature Chole Bhature Tips Indian Street Food Recipes Show full article Comments
NDTV
5 days ago
- NDTV
8 Paneer Curries You Should Know Beyond Butter Masala And Shahi Paneer
Paneer is a versatile ingredient used in curries, snacks, and even rice dishes. Whether it is tikka, pulao or a hearty curry, paneer is loved by vegetarians and non-vegetarians alike. In many Indian households, paneer curry makes an appearance during special dinners and festive occasions. Rich in protein, it fits well into daily diets while also working as a crowd-pleaser. While Shahi Paneer and Paneer Butter Masala are all-time favourites, there is a whole range of other delicious options that deserve your attention. If you are bored of the usual suspects, here are eight Indian paneer curries that are perfect for any occasion, and packed with flavour. 8 Paneer Curries You Should Know Beyond Butter Masala And Shahi Paneer: 1. Chatpata Dahi Paneer This spicy, tangy curry is made with paneer cubes marinated in a yoghurt-based sauce, enhanced with spices and a bit of cashew paste for richness. It takes just 15-20 minutes to prepare and makes a great last-minute dinner idea. Click here for the recipe 2. Paneer Korma For Dinner Parties Paneer korma is a creamy, crowd-pleasing dish ideal for festive meals. Fried paneer cubes are added to a thick tomato-based gravy flavoured with spices and blended cashews. The result is rich and indulgent. Click here for the recipe 3. Hyderabadi Paneer Curry This spicy paneer curry brings in bold Hyderabadi flavours. Paneer is simmered in a sauce made with milk, onions, curry leaves, lemon juice, green chillies, garlic, and an aromatic mix of spices. Pair it with Malabar parotta or plain steamed rice. Click here for the recipe 4. Dhaba-Style Paneer Recipe Inspired by North Indian roadside eateries, this dhaba-style curry is full of bold flavours. Paneer is cooked with onions, tomatoes and an extra kick of spices. It pairs beautifully with naan or tandoori roti, and is easy to whip up at home. Click here for the recipe 5. Kadhai Paneer For Every Mood Kadhai Paneer is a North Indian staple loved for its strong flavours. You can make it dry, semi-dry, or with a gravy depending on your mood. Serve it with naan or jeera rice for a satisfying meal. Click here for the recipe 6. Dum Paneer Kali Mirch A black pepper twist on the classic dum-style cooking, this curry features paneer cooked with cream, whole spices, and black pepper. It works well with rice or any type of Indian bread. Click here for the recipe 7. Handi Paneer With Parathas Handi Paneer is cooked in a traditional pot with onions, tomatoes, and a medley of spices. The slow-cooked flavours make it a perfect choice for family dinners. Serve it hot with parathas for maximum satisfaction. Click here for the recipe 8. Punjabi-Style Paneer Tikka Masala This one is a hit at any dinner party. Smokey paneer tikka chunks are dropped into a fiery masala gravy made with everyday ingredients. It is flavourful without being too complex to prepare. Impress Your Guests With These Easy Paneer Curry Recipes Whether you are cooking for yourself or hosting a dinner party, these eight Indian paneer curries bring variety, flavour and comfort to the table. Each one has its own charm and can be tailored to suit your taste. So go ahead and try something beyond Shahi Paneer tonight.
