Kolkata Puchka

Kolkata Phuchka







For Puris

*        1 cup – Suji (Semolina)

*        2 tbsp – Maida / Atta (whichever you prefer)

*        A pinch of black salt

*        Water

  • Make dough of semolina and Maida / Atta, adding water and black salt. The dough should be hard, so do not add too much of water. Keep it aside for an hour
  • After an hour make small balls out of the dough and roll it out as thin as you can (you can also roll out a big chapatti and cut out small circles of your preferred size.)
  • Now fry the puris over high flame till it starts turning golden brown


Note: If few puris do not rise properly you can crush it like papri on to the filling


For Filling.

*        3 boiled potatoes

*        ½ cup soaked and boiled Yellow peas

*        ½ tbsp roasted Jeera powder (cumin powder)

*        Red Chili powder to taste

*        Salt to taste

*        Soaked Tamarind (Imli)

*        Green Chilies (cut or make a paste)

*        1 lemon

*        Coriander (optional)


  • mash the boiled potatoes, add the yellow peas,
  • Add salt, Red chilli, Roasted Jeera powder and Tamarind Juice and mix thoroughly
  • Add the green chilies, lemon and Coriander


For water

*        Soaked Tamarind (Imli)

*        Salt, Roasted Jeera, Red chilli powder to taste

*        Lemon

*        Water

*        Coriander (optional)


  • In a bowl Sieve out the tamarind juice, and add salt, Roasted Jeera, Red chilli powder, lemon and water.

Note: it would taste better if the water is cold


Now by breaking the upper shell of the puris, add the filling, dip it in the water and enjoy the phuckas


Instant Dhokla







Hello Friends!!!

Today I’m Sharing the recipe for Instant dhokla, which is quick to make and tastes just the same.


  • Besan – 1 Cup
  • Water – 1 Cup
  • Oil – 2 tablespoon
  • Sugar – 1 tablespoon
  • Ginger paste – 1 & ½ teaspoon
  • Green Chili paste – 1 & ½ teaspoon
  • Turmeric Powder – ½ teaspoon
  • Salt to taste
  • Lemon juice – 1 teaspoon
  • Eno (Fruit Salt) – 1 & ½ teaspoon

For Tadka

  • Oil – 2 Tablespoon
  • Mustard seeds – 1 teaspoon
  • Curry leaves
  • Lemon- 1 teaspoon
  • Sugar – 1 tablespoon
  • Slit Green chillies
  • Salt to taste


  1. Prepare steamer by filling it with water and heating it over slow flame (I used Idli – stand to made the dhoklas, so prepared the pressure cooker without the weight).
  2. Mix the Sugar, salt and lemon in water till the ingredients dissolves.
  3. In a bowl, prepare the dhokla batter by adding the water that we had prepared with sugar salt and lemon with besan slowly so that no lumps are formed.
  4.  Add the ginger & chilli paste and mix.
  5. Add oil and mix again the batter should be smooth and slight watery, if it is made thick it will not be spongy.
  6. Oil the container or idli – stand.
  7. Now add eno and stir the batter, Fill the container / idli stand and Steam for 20 minutes
  8. After 20 minutes check with toothpick or knife, if it comes out clean it is cooked.
  9. Now to prepare Tadka make the water solution again with lemon, salt & sugar.
  10. Heat oil in a pan.
  11. Add mustard seeds and curry leaves, and then add the slit green chillies.
  12. Add the water solution and let it heat
  13. Pour the tadka over the dhoklas
  14. Garnish with fresh grated coconut (optional) & serve with Imli or coriander chutney

Note: Do not keep the batter too long after adding eno and steam it as quickly as possible.

Happy Cooking!!!

Pav Bhaji

  Hello Friends!!!

Today I would share the recipe of Pav bhaji, without the ready-made masala. It is very easy to make and Tastes awesome. 

Ingredients: (Serves 4 people)

  • Potatoes – 2 (Boiled & mashed roughly)
  • Peas – ½ Cup
  • Onion – 2 (Chopped)
  • Carrot – 1 (Chopped)
  • Tomato – 1 (Chopped)
  • Cabbage – 1 small (Chopped)
  • Cauliflower – 1 Small (cut in small pieces)
  • Capsicum – 1 Small (Chopped)
  • Ginger and Garlic paste – 1 Tbs
  • Tamarind Juice – ½ Cup
  • Oil for frying
  • Salt to Taste
  • Turmeric Powder – 1 tsp
  • Chilli powder – 1 tsp
  • Cumin Seeds (Jeera) – 1 tsp
  • Coriander for Garnishing (Optional)
  • Green chillies for garnishing (Optional)

Bhaji Masala

  • Black Cardamom (Badi Elaichi) – 1
  • Cloves (Long) – 4
  • Cinnamon Stick (Dalchini) – 1
  • Dry Red chillies – 4


  1. To prepare the Masala, Roast the Black cardamom, Cloves, Cinnamon Stick and Red chillies and keep aside.
  2. Fry one chopped onion in oil till it is golden brown and then let it cool
  3. Grind the Roasted Masala and fried onions in a smooth paste and keep aside.
  4. In a pressure cooker, cook the Carrots, cabbage & cauliflower with Turmeric powder, chilli powder and salt.
  5. Heat Oil In a frying pan, Add Cumin seeds and sauté the remaining onions and then add the ginger garlic paste
  6. Add the Capsicum and peas and fry for some time
  7. Add the Bhaji masala that we had prepared and fry for 1-2 minutes
  8. Add Tomatoes and fry again
  9. Now add the pressure cooked veggies with the water and let it boil.
  10. Add the mashed potatoes and salt to taste and let it cook (add more water if required)
  11. Add the tamarind Juice, and garnish with coriander and green chillies
  12. Serve hot with Butter toasted Pav

Note:  The amount of red chillies can be reduced in case you do not want the bhaji to be too spicy. The Colour of the bhaji may not be as rich as the one made with the ready-made masala, but would taste just the same.

Happy Cooking!!!

Moghlai Paratha

  Hello Friends!!!

Today I would share the recipe for Moghlai Paratha. This is something that I loved eating while I was in Kolkata and it was easily available. It was served with fried potato sabzi and Onion Cucumber salad. Recently I tried it at home and it turned out delicious and perfect. Do share your experiences



  • All Purpose Flour (Maida) – 1 & ½ Cup
  • Ghee or Oil – 2 tbs
  • Salt – To Taste
  • Water for dough
  • Oil for Frying


  • Eggs – 2
  • Onion – 1 (finely chopped)
  • Ginger Garlic paste – 1 tbs
  • Green Chillies – 3 (chopped)
  • Grated coconut – ½ cup
  • Pepper – ½ tsp
  • Salt – To Taste


  1. In a Bowl beat the eggs and then mix it with the chopped Onion, Ginger Garlic paste, Green Chillies, Grated Coconut, Salt and Pepper
  2. Now mix the Flour with Ghee/ Oil, Salt and Water and knead the dough.
  3. Divide the dough in equal sized balls, slightly bigger than what we use for chapatis.
  4. Roll out the balls like a chapatti (should not be very thin) and then place the fillings at the centre
  5. Now fold the chapatti from all sides forming a square packet like paratha
  6. Heat oil in a pan, and fry the parathas on both sides on a low flame until crisp
  7. The Parathas can be cut in pieces and served with fried potato or tomato Sauce

Happy Cooking!!!


This entry was posted on August 26, 2012. 2 Comments

Besan Ladoo

  Hello Friends!!!

As this is my First Post, so I decided to start with something sweet, so here is the recipe of a very simple ‘Mithai” which I remember being made on almost all our Diwalis and can easily be made.


  • 2 cups gram flour (besan)
  • 1 & 1/2 cup sugar (The Fine quality or grinded coarsely)
  • 1 cup ghee
  • 1 tbsp cashew nuts or any other dry fruit  (chopped)
  1. In a Kadhai or a deep frying pan heat the ghee and add the besan 
  2. Stir the mixture till it is slightly brown and has a different aroma
  3. Remove from the heat and let it cool slightly
  4. Add the Sugar and cashew while its still slightly warm
  5. Make small ball like ladoos from the mixture
  6. The ladoos are ready to be served

Happy Cooking!!!

This entry was posted on August 22, 2012. 2 Comments