Tag Archives: bread


I came across this recipe on Sia’s blog monsoonspice.com. I have always made bread pakodas, but this idea of making them with a stuffing was different to me. The chutnies along with the potato filling and bread give this pakoda a nice flavour. Perfect for a rainy day with a hot cup of Chai!!

This is what you’ll need

Bread: 6 slices

Green coriander chutney: 1/4 cup

Sweet chutney: 1/4 cup

Oil for deep frying

For the Filling

Potatoes: 2 (boiled)

Green chillies: 3 (finely chopped)

Ginger: 1/2″ piece (grated)

Turmeric powder: 1/4tsp

Cumin seeds: 1tsp

Coriander leaves: 2tsp (finely chopped)

Salt to taste

For the batter

Besan/ Chickpea flour: 1 1/2 cups

Rice flour: 1/4 cup

Chilli powder: 1tsp

Ajwain (carom seeds): 1/2tsp

Curry leaves: Few (chopped)

Hing (asafoetida): A generous pinch

Salt to taste


Let’s get cooking

For the filling

1. Mash the boiled potatoes.

2. Mix the rest of the ingredients along with the potato and mash well. Keep aside.

For the batter

1. Sift the flours to remove lumps and mix together.

2. Add the rest of the ingredients and 1 1/2 to 2 cups of water mixing well. Make sure no lumps are formed.

3. The batter should be of pouring consistency, not very thick.

To prepare the Pakodas

1. Take the bread slices and trim off the crust if you do not like it.

2. On one slice of the bread spread the sweet chutney and green chutney on the other slice.

3. Spread around one and half to two table spoons of the potato mixture on one slice of the bread and cover it with the other.

4. Cut diagonally into half and then each triangle into half again.

5. Dip each quarter into the batter and deep fry on a medium flame until brown.

6. Drain on a kitchen roll and serve hot with chutney or sauce.

Approximate preparation and cooking time: 45 minutes

Serves: 4





When you look in the fridge and find that you have a quarter cauliflower, 1 pepper and some coriander leaves, too little to make anything elaborate, you think of making a mixed vegetable paratha. To make it tastier for the kids why not add some cheese?? 🙂

This is what you’ll need

Wheat flour: 2 cups

Ajwain: 1/2tsp

Coloured pepper: 1 small (finely chopped)

Onion: 1/2 (finely chopped)

Cauliflower: 1/2 cup (grated)

Cheese: 3/4 cup

Green chillies: 3

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil to fry parathas

Let’s get cooking

1. Mix the flour and ajwain in a bowl. Add water and knead to a soft smooth dough. Keep aside.

2. Take the vegetables, coriander leaves, cheese and salt in another bowl and mix well.

3. To make the parathas, make small portions of the dough, roll out into small rounds, place a little bit of the filling in between, cover making sure the filling covered. Roll out into parathas.

4. Heat a tava and fry the parathas on both sides until nice and brown. Add oil as required.

5. Serve hot with any raita or pickle.

Approximate preparation and cooking time: 40 minutes

Serves: 4




I remember having bookmarked this recipe from kitchenequations.com as soon as I saw it posted in a food group on Facebook. When my older son suddenly had the urge of eating something chocolatey almost as soon as he thought of it I couldn’t think of a better dessert to try out. It turned out really good. I altered the recipe with whatever ingredients I had at home and my son thought it was a good idea to eat it with custard and he did just that!

This is what you’ll need

For the dumplings

Bread: 4 slices (few day old bread works just right)

Cashew nut bits: 1tbsp

Bread crumbs: For coating

Icing sugar: For dusting

Oil for frying

For the sugar syrup

Sugar: 4tbsp

Water: 1/4cup

For the chocolate sauce

Unsweetned cocoa powder: 1tbsp

Sugar: 3tbsp

Water: 1/4 cup

Cornflour: 1tsp

Let’s get cooking

1. Prepare the sugar syrup with the ingredients listed under sugar syrup. Once the sugar dissolves and the mixture comes to a boil remove from flame and keep aside.

2. Prepare the chocolate sauce by mixing all the ingredients except cornflour in a pan. Bring mixture comes to a boil. Add the cornflour mixing well taking care that no lumps are formed. Let the sauce thicken. Keep aside.

3. Roughly tear the bread slices into pieces. Mix the cashew nut bits and the sugar syrup. Knead well to a dough. If too dry add a little water.

4. Shape into small dumplings, coat with breadcrumbs and deep fry until golden brown.

5. Serve pouring chocolate sauce over them and drizzle with icing sugar.

Approximate preparation and cooking time: 15 minutes

Serves: 3-4

* This can be made with brown bread too, though I used white bread.




I haven’t been very active in the kitchen since the last few days. Last night while browsing through the net I found this recipe for a pull apart mushroom bread and there were similar recipes on quite a few websites, some with mushroom, some with onion. At home everybody likes food spicy, so decided to add some green chillies to it too. A great starter/snack and quick to make.

This is what you’ll need

Sourdough bread: 1 loaf (uncut)

Mushrooms: 8 to 10 (sliced)

Green chillies: 3 (sliced)

Cheese: 10 to 12 slices (cut from a block)

Butter: 3tbsp

Poppy seeds: 1tsp

Spring onion greens: 3tbsp

Chives: To garnish

Salt and pepper to taste

Let’s get cooking

1. Cut the bread lengthwise and horizontally, into squares , keeping the base intact. Keep aside on foil.

2. Melt 1tbsp of the butter and saute the sliced mushrooms for a couple of minutes.

3. Add the green chillies, salt and pepper and then fill this mixture in between the cut bread.

4. Add the slices of cheese in between.

5. Melt the remaining butter and add the spring onions greens, poppy seeds and chives.

6. Pour over the bread.

7. Cover the bread with the foil and bake at 200deg C for 15 minutes.

8. Open the foil and cook uncovered for a further 10 minutes.

9. Serve hot.

Approximate preparation and cooking time: 40 minutes

Serves: 4



I had heard of many Rottis, as they are called in konkani right from Biscuit rotti, sakhari rotti (sugar coated rotti) and teekh rotti, but Breada rotti was something very new to me. One of the many recipes that I learnt to make from my mom in law. Everybody at home relishes it! Made it for breakfast today after a very long time!!

This is what you’ll need

For the rotti

Plain flour: ½ cup

Wheat flour: 1 cup

Chilli powder: ¼tsp

Salt as required

For the filling 

Bread slices: 3

Onion: 1 medium

Chilli powder: 1tsp

Salt to taste

Oil as required

Let’s get cooking

1. Mix the plain flour and wheat flour together.

2. Add the salt and chilli powder. Knead to a dough and keep aside.

3. Chop the onions and the bread slices for the filling finely.

4. Mix the onion and bread mixture along with salt and chilli powder.

5. Divide the mixture into small balls.

6. Roll out the dough into 2 cm round and fill with 2tsps of the bread mixture.

7. Cover and roll out into puri sized rotis.

8. Heat a tava and cook the rotti on both sides with oil until nicely brown and done.

9. Serve hot on its own or with ketchup.

Approximate preparation and cooking time: 45 minutes

Serves: 4


With the children having started their vacation I seem to be busier than what I am on a school day! No more packing lunch boxes with sandwiches, which left me with almost a full loaf of bread at home. Immediately came up with the idea of bread samosas for an evening snack! Nothing very different from the usual bread rolls, just a fancier name and a neater shape!! 😀

This is what you’ll need

Bread slices: 6 (crusts removed)

Potato: 1 (medium)

Carrot: 2tbsp (grated)

Green peas: 2tbsp (boiled)

Flour: 1tbsp

Green chillies: 2 (chopped)

Ginger: 1/4tsp (grated)

Cheese: 3tbsp

Coriander leaves: 1tbsp (chopped)

Chaat masala: 1/2tsp

Salt to taste

Oil for deep frying.

Let’s get cooking

1. Cook, peel and mash the potato.

2. Mix all the ingredients along with the potatoes in a bowl. Mash well.

3. Wet your palms, and dampen a bread slice slightly. Take a little of the potato mixture and place it in the centre of the bread slice.

4. Fold diagonally, so as to form a triangular shape. Make sure the edges are sealed well.

5. Continue with the rest of the bread slices and filling.

6. Deep fry in hot oil and serve hot with ketchup or chutney.

Approximate preparation and cooking time: 40 minutes

Serves: 2-3

* Stuff the bread with the filling and refrigerate for about an hour or longer before frying. This way the bread roll consumes less oil.

* To reduce calories from deep frying in oil, alternately you can butter both sides of each samosa and grill the bread samosas until nice and brown on both sides.


I woke up this morning and still hadn’t decided what to make for breakfast. The weather was so dull and gloomy and that made me even more lazy to think of making an elaborate breakfast. Had an entire loaf of bread at home and the easiest breakfast idea that came to my min was Masala Bread Upma!

This is what you’ll need

Bread slices: 4 (big)

Onion: 1 (big)

Tomato: 1

Green Peas: 2tbsp

Mustard seeds: 1/2tsp

Udad dal: 1/2tsp

Turmeric powder: 1/4tsp

Chilli powder: 1tsp

Curry leaves: Few

Green chilli: 1

Coriander leaves: Few

Sugar: 1tsp

Lemon juice: 1tsp

Ghee: 1tbsp

Salt to taste

Let’s get cooking

1. Cut the bread into one inch cubes. Slice the onions, chop the tomato, green chilli and the coriander leaves finely.

2. Heat the ghee in a pan. Season with the mustard seeds, udad dal and curry leaves.

3. Add the onions and green chillies. Saute until transparent. Add the peas and tomato. Cover and cook on a low flame, until soft.

4. Add the turmeric powder, chilli powder, salt and sugar. Fry for a minute.

5. Mix in the bread pieces and fry on low heat for 3-4 minutes.

6. Garnish with a dash of lime and chopped coriander leaves. Serve hot.

Approximate preparation and cooking time: 15 minutes

Serves: 2-3


Was in the mood to eat something sweet and also wanted to try making something different. Too much of thinking finally made me decide on Bread Halwa, how it came to my mind even I don’t know! I had thought this was quite a unique dish, until I found so many recipes for bread halwa on the internet! :(. However, I decided to go ahead and prepare it in my version. Ideally I would have liked to use brown bread, but since there was only white bread at home and I had made up my mind on making this today itself, I went ahead with using what I had at home.

The end product was quite delicious and it’s taste reminded me of Shahi Tukda that I make. This halwa however is lower in calories since the bread isn’t deep fried. Enjoy this easy to prepare sweet treat.

This is what you’ll need

Bread slices: 4 big or 6 small

Ghee: 3tbsp

Sugar: 6tbsp (or more if you like it sweeter)

Milk: 3/4cup

Cream: 2tbsp

Cardamom powder: 1tsp

Cashew nuts: To garnish (roasted)

Let’s get cooking

1. Dry grind the bread slices in a mixer to make bread crumbs.

2. Melt the ghee in a pan and add the bread crumbs to it.

3. On a low flame fry it well until evenly brown. This will take around 10-15 minutes.

4. Add the cream and sugar and mix well, until the sugar melts.

5. Mix in the milk and cardamom powder and fry until the mixture is dry.

6. Remove from flame and serve warm garnished with roasted cashew nuts.

Approximate preparation and cooking time: 35 minutes

Serves: 2






Among many of the recipe websites that I browse through, Nita Mehta and Sanjeev Kapoor are among the ones I follow most. Today found a nice and simple snack on Sanjeev Kapoor’s website (www.sanjeevkapoor.com/Masala-Potatoes-on-Toast) Found it easy to make and quite a filling snack too.
This is what you’ll need
Potatoes: 3
Onion: 1
Coriander leaves: 2tbsp
Amchur (dry mango powder): 1tsp
Garam masala: 1tsp
Chilli powder: 1tsp
Bread slices (white or brown): 4
Salt to taste
Oil: For shallow frying
Let’s get cooking
1. Pressure cook the potatoes. Peel, grate and keep aside.
2. Chop the onion and coriander leaves finely.
3. Toast bread slices only on one side on a non-stick tawa. Remove from heat and set aside.
4. Mix the grated potatoes, coriander leaves, onion, amchur, garam masala powder, chilli powder and salt in a bowl and mix well. Spread a generous amount of this mixture on the toasted side of bread slices.
5. Heat oil on a non-stick tawa. Place the prepared slices on it, mixture side down. Drizzle a little all around and cook, turning sides, till both sides are crisp and golden. Cut into fingers and serve hot with tomato ketchup.

Approximate preparation and cooking time: 40 minutes

Serves: 4


Had not been keep too well since the past couple of days, and was so fed up lying in bed. Decided to try out something new just to keep me occupied and kill the boredom. These bread cones had been on my mind ever since I read about it on the  this website (http://homecookinginmontana.blogspot.co.uk/2009/06/bread-cones.html)  The website started from right from making the dough, I had some ready bread flour where all I needed to do was add water and follow instructions. Turned out almost perfect!

This is what you’ll need

Bread flour: 500gms

Luke warm water: 320ml

( I followed instructions on the pack)

Horn tubes: 6

Filling: Any filling of your choice. ( I used the same filling as in my mixed vegetable sandwich http://justindianfood.com/mixed-vegetable-sandwich/)

Topping: Seasame seeds or poppy seeds

Olive oil: 2tsp (for brushing the bread)

Let’s get cooking

1. Prepare the bread as per instructions. After keeping for 5 minutes cut into 9 equal portions.

2. Grease the horn tubes and keep ready.

3. Take each small dough portion and roll it into 30″long ropes.

4. Roll each rope around the greased horn tubes. Cover with cling film and keep the dough to rise for around 30- 40 minutes.

5. Brush with olive oil, top with sesame or poppy seeds and bake in a preaheated oven at 250deg C for around 20 minutes.

6. When nicely brown on top, remove from oven, cool and stuff with a filling of your choice.


7. Serve as a teatime snack.

Approximate preparation and cooking time: 1hr 10 minutes (including keeping time for dough to rise)

Serves: 6

* Note: Since i ran short of flute horns, I used 3 ropes of the dough to make some plaited bread.




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