Wednesday, August 10, 2011


1. Alu Daal Pakora (Potato and Pules Dumplings)

Aloo Daal Pakora is served as a snack and is one of the favorite snacks of the locality of the Kumaon. It is served with chutney or tomato ketchup. It is an innovative food of Kumaon.
  1. Boiled Potatoes - 25 gms
  2. Ginger - 5 gms.
  3. Onions - 100 gms.
  4. Hot spices - 1-tsp.
  5. Garlic 5-6 flakes
  6. Lemon - 1
  7. Coriander leaves
  8. Green chilies 3-4
  9. Egg - 1
  10. Fat/oil for deep frying - 300 ml
  11. boiled mix Dal (pulse) - 100 gms.
  12. Bread crumbs - 100 gms.
How to make:
  1. Peel and mash potatoes add salt and half of lemon.
  2. Chop onions, ginger, chilies and coriander leaves. Mix it with Dal. Add lemon juice shot spice.
  3. Flatten the potatoes and stuff the Dal mixture.
  4. Make a cylindrical role and dip in beaten egg white. Coat it with breadcrumbs, deep fry in oil.
  5. Served hot with chutney or tomato Ketchup.

2.  Aloo ke Gutke

Kumaoni snack prepared from Boiled Pahari Potatoes.

  1. Potato - 1Kg
  2. Cumin powder - ½ Tea Spoon
  3. Tumeric powder - 1 Tea Spoon
  4. Coriander powder - 2 Tea Spoon
  5. Red Chilli powder - 1 Tea Spoon
  6. Whole Red Chillies - 5 gms
  7. Green Coriander - 2 Bunches
  8. Oil - 50 gms
  9. Salt to taste
How to make:

  1. Boil and peel the potatoes
  2. Cut the potatoes into small pieces
  3. Fry whole Red Chillies. (Keep it aside)
  4. Fry cumin seeds till it crakes then add tumeric powder
  5. Add boil potatoes pieces with Coriander powder and Salt.
  6. Cook on slow fire
  7. Garnish with chopped green Coriander and fried chillies

3.  Aloo Tamatar ka Jhol

  1. Potatoes - 250 grams
  2. Onion - 50 grams
  3. Tomatoes - 100 grams
  4. Ginger - 2 cm piece (finely chopped)
  5. Garlic - 4 to 5 cloves
  6. Red chili powder - 1 tsp
  7. Turmeric powder - ½ tsp
  8. Garam masala powder - ½ tsp
  9. Fenugreek seeds - ½ tsp
  10. Cumin seeds - 1 tsp
  11. Coriander leaves - 1 tbsp (chopped)
  12. Ghee - ¼ tea cup
How to make:

  1. Put the frying pan on a moderate flame. Pour the ghee and allow it to get hot. Add cumin and fenugreek seeds in the hot oil. When the seeds start crackling add garlic cloves and chopped ginger.
  2. Stir-fry till the garlic and ginger turns slightly brownish. Now add chopped onion. Fry until onion becomes tender. Add red chili and turmeric powders, chopped tomatoes, and fry for a couple of minutes, till tomatoes become soft.
  3. Add one teacup of water, add pealed and big pieces of potatoes and garam masala and cook for about 10 minutes in moderate flame.
  4. Add 2-tea cup or more water and salt to taste and cook on slow fire for another 10 minutes until potatoes get tender. Remove from fire and sprinkle chopped coriander leaves. Serve hot.

4.  Baadi

Baadi is made from Kwada ka Aata (also known as Choon or Mandua flour and is black in color) Baadi is best eaten with Gahat ki dal or Phaanu.Hot Baadi and hot Phanu is very popular food in Uttaranchal.

  1. Kwada ka Aata - 1-2 cup
  2. Water - as required
  3. Ghee - 1-2 tbsp
How to make:
  1. Heat water in a pan till it boils.
  2. Now mix Choon (kwada flour) in water and cook for 2 minutes.
  3. Add ghee to it and serve hot

5. Bhang ki Chutney

A taste Sour Chutney prepared with roasted Bhang seeds (Hemp Seeds) and cumin seeds ( Sauf), mixed with Lemon juice.

  1. Bhang Seeds - 50 gms
  2. Cumin Seeds - 3 gms
  3. Lemon (Big) - One
  4. Salt to taste
  5. Whole Red Chillies - 3 Pieces
How to make:
  1. Roast Bhang seeds and cumin seeds separately
  2. Grind Red Chillies, Cumin seeds and Bhang seeds into fine paste adding little water.
  3. Squeeze Lemon juice into the paste, add salt and serve.

6.  Chainsoo

Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said that the bad effect gets nullified by roasting. Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhatwani.

  1. Black Gram seeds(Kali Urd whole) - 1 cup
  2. Oil - 1/2 cup ( preferably mustard oil)
  3. Garlic - 4 to 5 cloves
  4. Cummin seeds - 1 tsp
  5. Black pepper - 4 nos.
  6. Red chillies whole - 4 to 5
  7. Asafoetida - a pinch
  8. Dry coriander powder - 1/2 tsp
  9. Turmeric powder - 1/4 tsp
  10. Red chillies powder - 1/2 tsp
  11. Water - 3 cups
  12. Salt to taste
  13. Garam masala - 1/2 tsp
How to make:

  1. Place an iron frying pan (kadhai) on a moderate flame. Put Sabut Urad (black gram) in it and roast it without oil for about 3 to 5 minutes or till the pleasant aroma of roasted seeds comes. Do not over cook it. Take off the flame. Grind the roasted seeds into a coarse powder.
  2. Heat oil in the Kadahi and add garlic cloves.When the garlic turns lightl brown, add cumin seeds, red chillies,black pepper, and heeng (asafoetida)
  3. Immediately add the daal powder and fry it for 1-2 minute or so. Add turmeric powder, dry coriander powder, red chillies powder, salt and water. Bring it to boil.
  4. Cover and Cook till the daal becomes very soft. Simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over chainsoo.
  5. Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.

7.  Gahat (Kulath) Soup

 Its a soup prepared from Gahat ( Kulth) Grains
  1. Boiled Gahat water - 500 ml
  2. Whole Garam Masala - 10 gms
  3. Cream - 10gms
  4. Gahat Dal - 150gms
  5. Ginger and Garlic water - 50 ml
How to make:

  1. Boil Gahat grain soaked overnight in a pan with Garam Masala.
  2. Seperate the boiled dal and water.
  3. Grind the dal in the mixer and keep aside
  4. Heat boiled dal water in a pan, add Ginger and Garlic water, salt, black pepper powder and half the dal paste.
  5. Simmer the above mixer in low heat for 4-5 minutes.
  6. Garnish with cream and serve hot soup

8. Gahat (Kulath) ki Dal

Dal prepared from Gahat, tempered with Gandharein (Angelica Glabris), Asafoetida (Hing) and Cumin (Sauf) seeds
  1. Gahat (Kulath) - 300 gms
  2. Tumeric - 1 Tea Spoon
  3. Rice Paste - 50 gms
  4. Coriander powder - 1 Tea Spoon
  5. Red chilli powder - 1 Tea Spoon
  6. Oil - 50 ml
  7. Ginger - 20gms
  8. Asafoetida Pinch
  9. Garlic - 4-5 flakes
  10. Cumin Seeds - ½ Tea Spoon
  11. Gandherin small piece
How to make:
  1. Boil Gahat grain and add Ginger, Garlic,Tumeric,Coriander,Chilli powder and salt
  2. Add Rice paste and cook for sometime
  3. Temper with Cumin powder, Asafoetida and Gandharein.

9.  Stuffed Gahat (Kulath) Chappaties

Dal prepared from Gahat, tempered with Gandharein (Angelica Glabris), Asafoetida Brief: - Delicious and nutritious Chappaties with Gahat Stuffed.
  1. Wheat flour - ½ Kg
  2. Mandua flour - 300 gms
  3. Ajwain - 1 gm
  4. Gahat - 150 gms
How to make:
  1. Boil overnight soaked dal and make a paste of it ina mixer
  2. Mix wheat and Mandua flour well and knead with water. (Keep the dough aside)
  3. Mix Ajwain and salt in dal paste
  4. Take Mandua and Wheat flour dough and stuff with dal paste
  5. Roll into chappati and cook from both side on tawa
  6. Ensure that the chappati are cooked well.

10.   Gahat (Kulath) Rasmi Badi (Kofta)

  1. Gahat Dal - 250 gms
  2. Cumin Seeds - 10 gms
  3. Ginger and Garlic paste - 2 Tea Spoon each
  4. Tomatoes - 250 gms
  5. Onions - 100 gms
  6. Garam Masala - 5 gms
  7. Cinnamon paste - ¼ Tea Spoon
  8. Tumeric powder Pinch
How to make:
  1. Make rough paste of overnight soaked Gahat dal.
  2. Mix little spices and chopped green chilies in the paste and add salt
  3. Make medium small balls of the dough
  4. Heat the Oil in a pan, add chopped Onions and fry till light brown
  5. Add spices chopped tomato's Cinnamon paste, Ginger and Garlic paste
  6. Fry till it leaves the Oil
  7. Mix fried balls and simmer for 2 min.

11.  Jhangore ki Kheer

  1. Jhangora - 500 gms
  2. Sugar - 200 gms
  3. Milk - 2 Lts
  4. Cahewnuts - 50 gms
  5. Raisins - 50 gms
  6. Chironji - 100 gms
  7. Kewara essence - 2-3 drops.
How to make:
  1. Wash and soak Jhangora in water for 1 hour.
  2. Boil Milk.
  3. Add Jhangora and stir well to avoid lumps.
  4. Add sugar and cook till it done.
  5. Add kewara essence and mix well.
  6. Garnish with Raisins, Cashewnuts, and Chironji

12.  Kaapa

  1. Spinach - 1 Kg.
  2. Curd - 300 gms.
  3. Chilly Powder - 50 gms.
  4. Turmeric Powder - 20 gms
  5. Hot Spices - 50 gms
  6. Cumin seeds - 20gms
  7. Asafetida (Pinch)
  8. Butter - 50 gms
  9. Salt to Taste
  10. Rice Paste 20 gms.
How to make:

  1. Wash the Spinach and chop it roughly and boil.
  2. Heat the Butter, add cumin seeds and Asafetida.
  3. When seeds crackle, add Chilly Powder and Turmeric Powder.
  4. Fry the spices well.
  5. Add boiled spinach and cook a little.
  6. Add Beaten Curd and required amount of Water and thicken with Rice Paste.
  7. Cook well, Add Salt and Hot Spices and serve.
  8. Rice paste can be prepared by soaking the rice in plain water for about 3 hrs. and then grinding it in a Grinder to form a smooth Paste. Mix enough water so as to make a thick Paste.

13.  Kafuli

Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of Spinach leaves is the most common preparation.
  1. Spinach(Palak ka saag) - 2 bunches
  2. Fenugreek leaves ( Methi) optional - 1/2 bunch
  3. Green chillies - 4 to 5
  4. Oil - 2 tbsp ( preferably mustard oil)
  5. Garlic - 4 to 5 cloves
  6. Ginger - a 3 cm piece
  7. Cummin seeds - 1 tsp
  8. Asafoetida - a pinch
  9. Dry coriander powder - 1/2 tsp
  10. Turmeric powder - 1/4 tsp
  11. Rice powder or rice paste - 1 tbsp
  12. Curd- 2tbsp (optional)
  13. Water - 1-2 cup
  14. Salt to taste
How to make:

  1. Wash Palak and Methi in running water. After washing, chop and boil both vegetables along with green chillies in a little water till tender. Mash into a paste using a blender
  2. Finely chop ginger and garlic. Heat oil in afrying pan. Add garlic and ginger in the hot oil. When the garlic turns light brown, add cummin seeds and asafoetida. Add mashed vegetables, turmeric powder, dry coriander powder and salt.
  3. Add required amount of water to Kafuli and bring to boil. Now add rice paste or rice powder dissolved in water.
  4. Cover and cook for about 8 to 10 minutes on slow fire till the gravy is is thick. If dry add some water and boil.
  5. Garnish with pure ghee and serve hot with roti or steamed rice.

14.  Lesu

Kumaoni/ Garhwali Bread prepared by stuffing Mandua dough into wheat flour dough and eaten with Ghee
  1. Wheat Flour - ½ Kg
  2. Mandua Flour - 300gms
  3. Ajwain - 1 gm
  4. Salt to Taste
How to make:
  1. Knead wheat flour and keep aside.
  2. Mix Ajwain and salt into mandua flour and knead. (Keep it aside)
  3. Take wheat flour dough and stuff with mandua flour dough.
  4. Roll into chappati and cook on a griddle.

15.  Mandua ki Roti

Delicious and nutritious Chappaties made from Mandua flour
  1. Mandua Pisun( Flour) - 600gms
  2. Wheat Flour - 200gms
  3. Water as required
How to make:
  1. Mix Mandua Pisun and Wheat Flour well.
  2. Add water and prepare stiff dough.
  3. Divide into even sized balls and roll out into Chappaties
  4. Cook on slow fire from both sides
  5. Ensure that the Chappaties have been baked well.

16.  Mixed Bhaddu Dal

Bhaddu is a heavy bottom and narrow neck pot made of mix alloy.
  1. Rajma - 150 gms
  2. Urad Dal - 150 gms
  3. Oil - 100 ml
  4. Whole Garam Masala - 15 gms
  5. Turmeric powder - 1 Tea Spoon
  6. Cumin Seeds - 5 gms
  7. Whole Red Chilies - 4-5 Pieces
  8. Coriander Seeds - 5 gms
  9. Tomato Puree - 50 gms
  10. Cream - 10gms
  11. Salt to taste
How to make:
  1. Put overnight soaked dal in Bhaddu with water
  2. Add whole Garam Masala, Salt and little oil, bring it to boil in medium heat until it tenders well.
  3. Heat oil in a pan, add Cumin seeds, coriander seed, and whole red chilies and fry till it cracks.
  4. Add Ginger and Garlic paste, tomato puree and fry for sometime
  5. Add boiled dal and simmer it for 10 minutes.
  6. Garnish with cream. Serve hot.

17.  Phaanu

Phanu is also made of dals (lentils) like chainsoo, but in this case the dals are soaked in water for about 4 to 6 hours before its use. A different variety of dals like- Gahat, Arhar or green Mung can be used to prepare Phanu.
  1. Gahat or Kulath (Horse gram) - 1 cup
  2. Oil - 1/2 cup ( preferably mustard oil)
  3. Garlic - 4 to 5 cloves
  4. Ginger - 1/2 inch piece
  5. Green chillies - 3 to 4
  6. Jakhiya or Cummin seeds - 1 tsp
  7. Asafoetida - a pinch
  8. Dry coriander powder - 1/2 tsp
  9. Turmeric powder - 1/4 tsp
  10. Water - 3 cups
  11. Salt to taste
How to make:
  1. Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs.
  2. In the morning wash and rub the daal in running water so that it is free of seed covering (chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger.
  3. Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets ) daal paste. Use only half of the paste for making the cakes.
  4. Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. Now add Gahat paste, turmeric powder, dry coriander powder and salt.
  5. Cover and cook for about 10 minutes on slow fire. Add the Gahat cakes to the gravy and continue simmer for another ten minutes. The gravy should have pouring consistency. If thick add some more water and heat till it boils.
  6. Garnish with pure ghee and chopped coriander leaves. Serve with steamed rice.

18.  Rus

Kumaoni delicacy prepared with mixed dal stock, thickened by Rice paste and served with Rice

  1. Bhatt(Black Soyabean) - 50 gms
  2. Gahat (Kulath) - 50 gms
  3. Rajma - 50 gms
  4. Channa - 50gms
  5. Urad - 50 gms
  6. Rice - 30 gms
  7. Ginger - 30 gms
  8. Garlic - 5-6 Flakes
  9. Cumin seeds - 1 Tea Spoon
  10. Cloves - 5-6
  11. Black pepper - 1 ½ Tea spoon
  12. Hot Spice - ½ Tea Spoon
  13. Green Coriander - ½ Bunch
How to make:
  1. Soak Rice overnight and grind into fine paste
  2. Soak dals overnight and boil in plenty of water, till tender
  3. Make fine paste of black pepper, cloves, Ginger, Garlic And Cumin Seeds
  4. Fry the ground paste in Oil for sometime
  5. Add dal extract (Stock) and thicken it with Rice paste and cook it for 10-15 minutes.
  6. Add hot spice.
  7. Garnish it with chopped Green Coriander and Boiled Rice.

19.  Jholi

Jhol means very thin gravy. Jhol can be made out of tomatoes, potatoes and other tubers. On the other hand Jholi is gravy made out of curd. It is comparatively a much thicker jhol and similar to phanu in preparation.

  1. Besan or Rice flour - 1 cup
  2. Curd - 3 cups
  3. Oil or Ghee - 1/2 cup
  4. Garlic - 4 to 5 cloves
  5. Dry Faran or Cummin seeds - 1 tsp
  6. Red chillies whole - 4 to 5
  7. Asafoetida - a pinch
  8. Dry coriander powder - !/2 tsp
  9. Turmeric powder - 1/2 tsp
  10. Red chillies powder - 1/2 tsp
  11. Water - 3 cups
  12. Salt - 3 tsp or to taste
  13. Chopped spinach or fenugreek leaves -optional

How to make:
  1. Jholi can be made of besan or rice flour. Mix besan, 1/4 tsp turmeric powder and 1/2 tsp salt. Make it into a thick paste by gradually adding water, and continuously folding it with a spatula or karchi.
  2. Now mix the paste with Curd and water. Churn the mixture well.
  3. Take a pan or karahi and heat the oil. Add garlic cloves in the hot oil. When the garlic turns light brown, faran, red chillies and heeng.
  4. Immediately pour the curd mix into the frying pan. Add turmeric powder, dry coriander powder, red chillies powder and salt.
  5. Cook till the gravy starts thickening and the raw smell of besan is gone. Let the jholi cook for about 10-15 minutes. If you are using rice flour then cook it for few minutes more. Add more water to keep the consistency thin.
  6. Before taking it off from heat, add handful of chopped spinach leaves or chopped spring onion leaves. Cook for few more minutes till the leaves are tender.
  7. Garnish with a table spoon full of ghee, coriander leaves and green chillies( slit apart into two pieces) and serve with bhaat (steamed rice)

20.  Sani Hui Mooli and Nimbu (Radish and Lemon with Spices)

 Wow! mouth waters the moment you have a flavor of this refreshing and tempting mixture of radish, lemon, curd and paste of bhang seeds. It is usually eaten during winter seasons.

  1. Radish - 400 gms
  2. Garlic - 5 flakes
  3. Green chilies - 10
  4. Lemon - 1
  5. Salt to taste
  6. Curd - 250 gms
  7. Roasted Bhang seeds - 50 gms.
  8. Sugar - 60 gms
How to make:
  1. Prepare batons of 2" in length of peeled and properly washed radish.
  2. Grind garlic, roasted bhang seeds, green chilies together.
  3. Take out the lemon segments.
  4. Mix the paste well and toss radish in it and the lemon segments.
  5. Add curd, salt, sugar and mix well.
  6. Its ready to serve garnish with coriander leaves.

21.  Sisunak Saag

Sisunak (Nettle)saag is enhanced by high nutritious value. The leaves from where this saag is prepared are locally known as "Bichhu Ghas". It is a green leafy vegetables dish and is liked by everyone. (Nutritional Composition: - Mg, Iron). Pick only tender leaf if being picked from the wild.

  1. Sisunak - 2 Kg
  2. Jakhiya - 50 gm
  3. Salt to taste
  4. Oil - 30 ml
How to make:
  1. Take small leaves of Bichu, boil them in water and cook well, till the leaves become pulpy.
  2. Wash the pulp 3 times and drain the water and grind it.
  3. Heat oil in a thick-bottomed pan add Jakhiya stirs well add the pulp and fry. Add salt.
  4. Garnish with tomato and butter. Serve hot with boiled rice.

22.  Thechwani

Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces

  1. Radish root - 3 to 4
  2. Potato - 1
  3. Oil or Ghee - 2 tblsp
  4. Garlic - 4 to 5 cloves
  5. Ginger - 3 cm piece
  6. Onion-1 medium chopped
  7. Tomato- 1 medium and chopped
  8. Dry Faran or Cummin seeds - 1 tsp
  9. Red chillies whole - 4 to 5
  10. Asafoetida - a pinch
  11. Dry coriander powder - !/2 tsp
  12. Turmeric powder - 1/2 tsp
  13. Red chillies powder - 1/2 tsp
  14. Water - 6 cups
  15. Salt to taste
How to make:
  1. Wash and peal the radish and potatoes and crush them into small pieces. Crush also ginger and garlic.
  2. Heat oil in the frying pan on a moderate flame. Stir-fry crushed garlic and ginger in the hot oil. Add crushed radish and potato. Fry the mix for 2 to 3 minutes. Set aside.
  3. Add cummin seeds, red chillies, asafoetida in the remaining oil, add chopped onion and fry till light brown. Put turmeric powder, dry coriander powder, red chillies powder. Fry for few seconds. Add fried vegetable and chopped tomatoes and salt and some water.
  4. Boil for 2 to 3 minutes. Add remaining water and pressure cook or cook on a slow fire for about 30 minutes or till the radish becomes soft.
  5. Garnish with corriander leaves and green chillies (slit apart into two pieces).

23.  Til ki Chutney

This chutney is mainly prepared during winters and is yummy with Tor ki daal n' Bhaat or with Gahat ke paranthe. It can also be used as a dip for various snacks.

  1. Til (sesame seeds)- 3-4 tbsp
  2. Corriander leaves- 1 bunch
  3. Garlic cloves- 3-4 nos.
  4. Green chillies- 2-3 nos.
  5. Yoghurt or Lemon Juice- 3-4 tbsp
  6. Salt to taste
  7. Sugar 1/2 tsp (optional)
How to make:
  1. Dry Roast Til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.
  2. Grind Til seeds with corriander leaves, garlic cloves and green chillies.
  3. Add lemon juice or yoghurt and grind to a fine paste.
  4. Adjust salt and sugar.

24.  Urad Dal ke Padoke (Wada)

Spicy Pakoras Prepared with different dal (Pulses)

  1. Urad Dal - 500gms
  2. Chhoped Onions - 1 Tea Spoon
  3. Jeera Powder - 1 Tea Spoon
  4. Garam Masala - 2 Tea Spoon
  5. Sesame Seeds - 5gms
  6. Green Chillies - 5-7
  7. Coriander leaves - ½ bunch
  8. Salt to taste
How to make:
  1. Soak Urad overnight
  2. Strain and grind the dal into fine paste.
  3. Add Jeera powder, Garam masala, Salt, Chopped Onions, Coriander leaves, Chillies, and mix well.
  4. Make small balls by applying water on the palms and flatten them and coat them with sesam seeds.
  5. Deep fry in oil and serve hot with chutney

25.  Roat

During marriages and other family or religious functions certain traditional Garhwali dishes are prepared, the most important among them are Roat and Arsa, besides `urd ki pakori, pooris , kaddu ki bhujji and alu-tamatar ka jhol are the most common dishes made during these occasions and the festive seasons.

  1. Whole meal wheat flour (Gahun ka atta) - 2 cups
  2. Cold milk - 1/2 cups
  3. Butter Oil (Ghee) - 150 grams
  4. Green cardamom (Ilaichi) - 1/2 tsp
  5. Aniseed (Saunf) - 1 tsp
  6. Jaggery(gur) - 1 1/2 cups
  7. Water - 1 cup
How to make:
  1. Heat the water and dissolve the jaggery in it. Sieve the jaggery solution through a muslin cloth. Set aside, and allow the solution to cool.
  2. Mix thoroughly the wheat flour with the milk along with two-tbsp. ghee. Add Saunf and Ilachi, mix well. Add the jaggery solution to the prepared wheat flour, gradually kneading it.
  3. Continue adding the jaggery solution and kneading the floor till it turns into a stiff dough. Make thick roats like roties out of the dough.
  4. Place an iron tawa on a moderate flame. Pour about a tsp. ghee on it. When the ghee gets moderately hot, place the roat on the tawa. Turn the roat upside down and add more ghee to cook if needed. Cook each roat till it becomes brown. Remove the roat from the tawa. Serve it when cool.


  1. Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it restaurant in Satyaniketan

  2. great blog. am a pahadi. love many of these dishes the way mom made it. but never learnt how. miss them now. but this page has been awesome.