Restro Recipe

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent

Bedai | आगरा की प्रसिद्ध बेड़ई Bedai or khasta bedai is a famous street food of Brij region. You can easily find bedai kachodi with aloo sabji on the stalls of Agra and Mathura. It is a fried kachori stuffed with flavorful masala of urad lentils. It is generally served with aloo ki sabji. You can also find it with kaddu ki sabji. Agra is a popular tourist destination and you cannot come back without tasting this local delicacy. This is a no onion no garlic recipe. Bedai is made with whole wheat flour, maida and sooji and stuffed with lots of spices and urad dal. Some people add moong dal instead of urad dal. Urad dal makes it different and unique from other kachoris. Coriander powder, garam masla, red chilli powder, heeng and fennel powder make it a flavorful and spicy kachori. Bedai is served with aloo ki sabji. You can give a variation by adding some peas or paneer. Bedmi poori can be served for breakfast, brunch or lunch. It can be prepared on festive day or for special occasion. Se

Multigrain Veggie Paratha Recipe Multigrain veggie Paratha is a healthy and delicious paratha recipe prepared with four types of flour, lot of veggies and spices. This is a no onion no garlic recipe. This paratha is a perfect option for your breakfast if you are looking for something healthy. This is an easy and quick recipe. You may take this paratha with curd and pickle. Here is no need of any curry. You may make it vegan by using oil in place of ghee. All the flours like wheat, maize, gram and millet flours are nutritious and contains lot of minerals like iron, protein and fibres. If we have a look on their nutrition, we will find that millet also known as bajra is high in protein and gluten-free. On the other hand maize (makka) and gram (besan) flour are rich in iron, zinc and fibre. Whole wheat flour has low glycemic index.

Tamatar ka Lachha Paratha | Tomato Paratha Tamatar ka Lachha Paratha (टमाटर का लच्छा पराठा) is a layered and tangy Indian paratha prepared with whole wheat flour, tomato and basic Indian spices. This is flavored with kasuri methi (dry fenugreek leaves). It is easy to make and a perfect option for breakfast. It is a simple twist with lachha paratha. It is insanely delicious and yummy because of unique and tangy flavor of tomato. Its texture is so pleasant that you will enjoy its each bite and layer.  To make tamatar ka lachha paratha, whole wheat flour, tomato puree, ginger garlic paste and basic spices like cumin, turmeric powder, carom seeds, coriander powder and red chilli powder. Kasuri methi gives an aromatic flavor. Lachha paratha is very popular in North Indian cuisine. The layers are made by creating pleats on rolled chapatti and folded like pinwheel. Then it is rolled lightly and fried on tawa. Tomato Paratha can be served for breakfast, lunch or dinner along with any dry veget

Bedmi Puri (बेड़मी पूरी) is a crispy and delicious variation of poori that is very popular in North India and Rajasthan. Bedmi puri along with spicy and delectable aloo ki sabji is a favourite breakfast and street food in Braj region of Uttar Pradesh. This is a no onion no garlic and vegan recipe. Bedmi poori is made with whole wheat flour, urad dal paste and spices. Urad dal is kneaded with wheat flour so it can be called as urad dal ki puri but when urad dal is stuffed, it is called as bedmi kachori. Some people add moong dal instead of urad dal. Urad dal makes it different and unique from other pooris. Ginger, green chilli, heeng and fennel powder make it a flavorful and spicy poori. Bedmi poori can be served for breakfast, brunch or lunch. It can be prepared on festive day or for special occasion. Serve it with aloo curry, raita and chutney.

Paneer aur pyaj ka stuffed paratha or paneer onion paratha (पनीर और प्याज़ का परांठा) is a classic, tasty and lip smacking paratha. This is a superb option for your breakfast. This paratha is stuffed with crumbled rich and creamy paneer , finely chopped onion, grated ginger and some spices. This is the all-time favourite paratha of North Indians. This paratha is enhanced with the nice aroma of desi ghee. This paneer onion paratha is an easier and different recipe that makes equally tasty and delicious parathas. To make this paratha, saute chopped onion along with ginger and green chilli, add crumbled paneer and basic spices. When onion comes to contact with salt, it releases juice so we first saute them then mix with paneer. Stuff this mixture in firmly kneaded dough, roll the paratha and golden fry on a girdle. Paneer onion paratha can be served as breakfast or as a full meal along with curd and pickle. It can be packed in kid’s lunch box. It can be eaten without any side dish o

Makka aloo ki kachodi Makka aloo ki kachodi (मक्का आलू की कचौड़ी) is a delicious kachodi variation made of makke ka aata (maize flour) and stuffed with spicy potatoes. This is a gluten free and quick recipe. This kachodi is very popular during winter season in North India. The addition of fresh methi leaves (fenugreek leaves) gives aromatic flavor and taste. You can try this yummy and crispy version of kachodi. Aloo Kachodi is everyone’s favourite dish in North Indian homes which is generally made by using wheat flour. You can prepare aloo kachodi by using makke ka aata as this flour is very nutritious and gluten free. Makka aloo ki kachodi To make this kachodi, boil, peel and mash the potatoes and mixed with spices like red chilli powder, coriander powder, amchoor powder and garam masala. Maize flour is kneaded along with methi leaves to make a soft dough. Then dough is stuffed with potato mixture and deep fried to a golden perfection. Aloo makke ki kachodi can be served with raita o