Aloo Poori Recipe


For Aloo-

Potato  :- 500 gms


Salt :-  1 tsp

Turmeric powder :-  ¼ tsp

Coriander powder :- ½ tsp

Red chilli powder  :-  ½ tsp

Cashewnuts :-  8-10

Currant :-  5-6

Sesame seeds :-  1 tsp

Curry leaves :-  2-3

Cumin seeds :-  1 tsp

Asafoetida :-  ¼ tsp

For Puri-

All purpose flour :- 2 cups

Salt :-  ½ tsp

Yogurt :-   – 1 cup

Vegetable oil for deep frying

Method of Preparation-

For the Aloo-

1.      Aloo should be peeled and cut lengthwise.

2.      The potatoes should be deep fried.

3.      Oil should be heated in a pan.

4.      Asafoetida, cumin seeds, sesame seeds, curry leaves and cashewnuts should be added to the oil and mixed.

5.      The aloo is ready to be served.

For the Puri-

1.      Flour should be mixed in a bowl along with salt.

2.      A well should be made in middle of the flour and it should be gradually stirred in yogurt and it should be mixed well so that supple dough is formed.

3.      Water should be added if needed.

4.      The dough should be kneaded for about7-10 minutes so that it becomes soft.

5.      It should be left for about 20 minutes so that it becomes softer.

6.      Balls should be made out of the dough.

7.      Each piece should be rolled out well on a flat surface into a big circle, which is larger than puri size.

8.      Oil should be heated in a pan.

9.      The pooris should be deep fried for a minute and should be turned on both the sides till it puffs up and becomes crispy.

10.  The process should be repeated till all the pooris are made.

Top Search Indian Recipe:



21/2 cup Water
2 tblsp Fennel Seed (Saunf)
1/2 tsp Cardamom Seed (Elaichi)
4 whole Cloves (Lavang)
2/3rd cup Raisins (Kishmish)
1/2 cup blanched and chopped Almond (Badam)
1/4th cup chopped Pistachio (Pista)
1/4th cup Melon seeds, Sunflower seeds or Pine Nuts
1 ltr Milk (Doodh)
1/4th tsp dry-roasted and powdered Saffron (Kesar) threads
How to make thandaai:
  • Bring the water to boil in a small saucepan.
  • Add the fennel seeds, cardamom and cloves, cover, and remove from the heat.
  • Set aside for ten minutes.
  • Place the raisins, almonds, pistachios and melon seeds, sunflower seeds, or pine nuts in a bowl and add fennel tea.
  • Cover and set aside for at least 1 hour.
  • Transfer it to a blender, cover, and blend until the nuts & spices are reduced to a smooth texture.
  • Pour into a strainer and set over a bowl.
  • When some of liquid had drained through the sieve, gather the corners and squeeze tightly to extract the maximum liquid.
  • Heat 2 tblsp of milk and add saffron.
  • Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
  • Serve over a crushed ice.




Shakarpara Recipe

All-purpose flour – 500 gms
Ghee – 100 gms
Baking powder – 11/2 tsp
Water to knead
Oil for frying

For the coating
Sugar – 300 gms
Water – 100 ml

How to make shakarpara:
  • Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
  • Add the baking powder and then with the help of water knead it into a stiff dough.
  • Cover it with a damp cloth for 10-15 min.
  • Heat oil in a kadai. Divide the dough into three long rolls.
  • Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
  • When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
  • Drain them on a paper tissue and fry the remaining pieces in the same way.
  • To make the syrup (coating)
  • In a pan boil the water and the sugar till it reaches one-string consistency
  • Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
  • Do not mix too much, as the sugar will harden.
  • Take them out and let them dry for a while.
  • Store in airtight container.


Top Search Indian Recipe:


Mawa Gujiya Recipe

2 1/2cup refined flour (maida)
250 gm thickened milk (mawa)
1 cup sugar
1/2 tsp cardamom powder (elaichi)
10-12 almond (badam)
10-12 raisins (kishmish)
clarified butter (ghee) for fryin
How to make mawa gujiya:
  • Fry thickened milk in a pan until it turns light brown and then remove it from the flame.
  • Grind sugar to a powder.
  • Finely chop almonds.
  • Mix sugar, almonds, raisins, cardamom powder and thickened milk.
  • Keep in mind that sugar is to be added only when thickened milk gets cooled.
  • Add 5 tbsp ghee in thickened milk and knead into hard dough with water.
  • Make small rounds of it and roll them into small chapattis.
  • Take 1 tbsp thickened milk and spread on the chapattis.
  • Put some water on the corners so as to seal them and then press them with your fingers.
  • Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
  • Take them out and store the mawa gujiyas.


Top Search Indian Recipe:


Mattar Ki Kheer Recipe

Shelled green peas – 1 cup
Milk – 11/4 litres
Sugar – 1 cup
Green cardamom – 1 tsp (powdered)
Pistachio nuts – 7-10
Green cardamoms – 20-25 (crushed)
Raisins – 20-25
Ghee -1/2 cup
How to make green peas kheer:
  • Boil green peas until tender. Refresh in cold water and grind to a fine paste.
  • Heat ghee in a thick-bottomed pan, add the green peas paste and cook for a few minutes, stirring constantly.
  • Remove from fire and keep it aside.
  • Boil milk and add it to the cooked green peas paste. Bring to a boil.
  • Cook on a slow flame for fifteen to twenty minutes, or until the milk is reduced to half.
  • Add sugar, green cardamom powder, raisins and sliced pistachio nuts.
  • Cook for about 8-10 minutes on a slow flame, stirring constantly.
  • Serve chilled.



Bhang Thandai Recipe

1 1/2 liter – Water
1 1/2 cups – Sugar (chini)
1 cup – Milk
1 tbsp – Almonds (badam)
1 tbsp – Watermelon/Cantaloupe seeds (dried and skinned) (kharboje ke beej)
1/2 tbsp – Poppy seeds (khus khus)
1/2 tbsp – Aniseed
1/2 tsp – Cardamom powder (elaichi powder)
1 tsp – Peppercorns (whole) (sabut kali mirch)
15 cannabis (bhaang)
1/4 cup – Dried or fresh rose petals (gulab ki pati)
How to make bhang thandai :
  • Take a pan and add 1/2 litre of water and sugar to it. Let it saok for 2 hours.
  • Now in a separate bowl soak all the other dry ingredients in 2 cups of water for minimum 2 hours. After 2 hours grind these soaked ingredients into a fine paste.
  • Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
  • Now to this strained mixture add milk and sugar syrup.
  • Add the cardamom powder in the milk.
  • Keep it for chilling in the fridge for 2 -3 hours before serving.
  • Serve it cold with some chopped almonds.



Bhaang Pakore Recipe

250 gms Besan (gram flour)
200 gms Potatoes (aloo)
200 gms Cauliflower (gobhi)
150 gms Onions (pyaj)
100 gms Spinach (palak)
200 gms Brinjal (baigan)
10 gms Bhang (cannabis) seed powder
2 gms Soda-bicarb
5 gms Ajwain (carom seeds)
5 gms Pomegranate seed powder (anardana)
Salt to taste
Oil for deep-frying
How to make bhaang pakora :
  • Wash and cut the vegetables in big chunks.
  • Mix together besan, soda-bicarb and salt together.
  • To this mixture add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
  • Now add enough water to make batter of dropping consistency.
  • Heat oil in a kadai.
  • Dip the vegetable pieces one by one in the batter such that they get completely smeared with the batter from all around.
  • Then deep fry them on medium fire till golden crisp.
  • Bhaang pakora are ready and can be served hot.


Top Search Indian Recipe:


Bhang Lassi Recipe

15 gms (1/2 oz) bhang (cannabis)
2 Cups warm whole milk
1/2 Cup sugar
1 tbsp Coconut milk
1 tbsp Almonds, chopped
1/8 tsp Ginger, powdered
1 Pinch garam masala
1/2 tsp Grenadine
1 Cup water
How to make Indian bhang lassi :
  • Take a pan and bring water to a boil
  • Now add bhang to it.
  • It it simmer for about 7 to 10 mins and close the flame and strain it.
  • With the help of a 2 tblp of milk grind the strained bhang. Repeat this process several times.
  • Add some more milk to the bhaang and grind it along with the almonds. Repeat this several times.
  • Strain this mixture and pour the milk, coconut milk, grenadine and boiled water into a pan.
  • While stiring add ginger, sugar and garam masala to the above prepared bhang mixture
  • Cool it in the refrigerator for few hours before serving the bhang lassi


Top Search Indian Recipe:


Aloo Poori Recipe

For Alu:
500 gm potato
1 tsp salt
1/4th tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilly powder
8-10 cashewnuts
5-6 currants
1 tsp sesame seeds
2-3 curry leaves
1 tsp cumin seeds
1/4th tsp asafetida

For Puri:
2 cups all purpose flour (maida)
1/2 tsp salt
1 cup yogurt
vegetable oil for deep fry

How to make alu puri :
  • For the aloo
  • Peel potatoes and cut lengthwise.
  • Deep fry potatoes.
  • Heat oil in a pan.
  • Add cumin seeds,asafetida,curry leaves,sesame seeds,cashewnuts to the oil and mix.
  • Then add potatoes to it and keep aside.
  • Add red chilly powder,coriander powder,turmeric powder,salt and currants and mix.
  • It’s ready to serve.
  • For the puri
  • Place the flour in mixing bowl with the salt.
  • Make a well in the middle of the flour and gradually stir in yogurt, mix well to form a supple dough.
  • Add water if needed.
  • Knead the dough for 7-10 minutes until it is soft.
  • Leave it for 20 minutes to get more soft.
  • Make balls out of this dough.
  • Roll out each piece on the well floured surface into a big circle (usually it will be bigger than a normal poori)
  • Heat oil in a Kadhai or wok (frying pan).
  • Deep-fry the pooris in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
  • Repeat this process until all the pooris are made.


Top Search Indian Recipe:


Namakpara Recipe

1 cup flour (maida)
1cup semolina (Suji)
41/2-51/2 tblsp lwater
2 tbsp beaten curd
3 tblsp ghee
1tsp Ajwain
¾ tsp Salt or to taste
Oil for deep frying
How to make namakpara:
  • In a bowl mix flour, salt, ajwain and melted ghee till the mixture takes the form of breadcrumbs
  • In a separate bowl combine beaten curd with water. With this mixture knead a tight dough out of the flour salt mixture.
  • Cover this dough with a wet cloth piece for ½ hour.
  • Make balls of the dough and roll them into a ¼ thick flat bread of the size of a medium pizza.
  • Now with the help of a knife cut vertically and then into horizontally to get diamond shaped strips.
  • Heat the oil in a kadai. Fry these strips in small batches over medium flame till they are golden crisp.
  • Drain out the excess oil and place them to cool on tissue paper.
  • Fry all the strips in the similar manner and then store namakpare n an airtight container.