Masala Potato Puri

 Ingredients

3 potatoes boiled

2 cup wheat flour 

2 tbsp rava / semolina, fine

¼ tsp turmeric pdr

½ tsp chilli pdr

½ tsp cumin pdr

½ tsp garam masala

¼ tsp ajwain / carom seeds

1 tsp kasturi methi, crushed

½ tsp salt

water, for kneading

oil for frying

 

Preparations

In a large bowl take 2 cup of wheat flour and 2 tbsp rava.

add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¼ tsp ajwain, 1 tsp kasturi methi and ½ tsp salt.

mix well making sure all the spices are well combined.

add mashed 3 potatoes and mix well.

add water and start to knead the dough.

make sure to knead the dough adding water as required. also note that aloo will release the moisture, so add water accordingly.

knead to a smooth and tight dough.

also, add 2 tbsp oil and knead the dough.

now take a ball and roll using a rolling pin.

roll to slightly thick puris.

drop the rolled dough into the hot oil.

press until the puri puffs up and splash oil to puff up fully.

flip over and fry until it turns golden brown.

finally, drain off the aloo puri and is ready to enjoy with sabzi. dal, curd and pickle

 

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Stuffed Green Chili Chaat

 Ingredients

8 small to medium mild green chilies (about 25g each)

Oil, for deep frying

For the filling
350g boiled potatoes, peeled and crushed
½ tsp carom seeds (ajwain)
2 tsp mint chutney, or 1 tbsp finely chopped fresh mint and coriander
1-2 green chili finely chopped
2½cm piece fresh ginger, peeled and finely chopped
¼ tsp kashmiri chili powder
Salt, to taste

For the batter
100g chickpea flour/ besan
3 tbsp semolina
½ tsp baking powder
½ tsp turmeric powder
Salt, to taste

For the tamarind chutney
40g tamarind paste
100g caster sugar
¼ tsp powdered ginger
¼ tsp kashmiri chili powder
¼ tsp cumin seeds, toasted and coarsely crushed
1 pinch sea salt

For the mint and coriander chutney
50g cashew nuts
50g coriander, leaves and tender stems
40g mint leaves
1⅓cm piece fresh ginger, peeled and roughly chopped
1-2 green chilies as per taste
1 tsp sugar
Juice of 1 lime
Salt, to taste

To serve
Mint chutney, 
Tamarind chutney
150g plain yoghurt, whisked lightly
Chaat masala powder
1 handful fresh coriander, leaves and soft stems, finely chopped

Preparations 

First, make the two chutneys, if using. Put all the ingredients for the tamarind chutney in a blender, add 90ml cold water, then blitz to a runny pouring consistency. Adjust to taste, then refrigerate until needed.

Soak the cashew nuts for the mint chutney in warm water for 20-30 minutes, then put all the ingredients including the cashew nuts and some of their soaking water in a blender. Blitz to a smooth fine paste – if need be, blend in a little more water so it’s slightly runny. Adjust to taste, then refrigerate until needed.

Now to stuff the chilies. Slit open the mild chilies length-way, then remove and discard the pith and seeds, making sure to keep them intact. Mix all the filling ingredients in a large bowl, then stuff the mix into the chilies (don’t over-stuff them) and chill in the fridge for 20 or so minutes, to firm up.

In a large bowl, mix all the ingredients for the batter, then, whisking all the time to make sure there are no lumps, slowly beat in 140ml cold water until the batter is the consistency of double cream.

Heat the frying oil in a  kadai or small saucepan on a medium-high heat – add a drop of the batter to check it’s hot enough: it’s ready if it sizzles and floats to the surface. Dip each stuffed chili  in the batter to coat, then carefully lower into the hot oil and deep-fry for about five minutes in total, until golden brown all over. Lift out with a slotted spoon and drain on kitchen paper.

Serve warm topped with a drizzle each of tamarind and mint chutney, followed by a couple of tablespoons of yoghurt, a sprinkling of chaat masala powder and some chopped fresh coriander.

 

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Sattu paratha

 Ingredients

  roasted gram without skin

½ cup Sattu flour

Onion 1 finely chopped

green chili 1-2 as per taste finely chopped 

lemon 1

coriander leaves chopped 3 tbsp

ginger finely chopped 1 tsp 

garlic finely chopped 1 tsp

amchur pdr 1/2 tsp

ajwain/ carom seeds/ omam 1 tsp

whole wheat flour 1 cup 

salt to taste

ghee 2 tsp + for cooking

 

Preparations

Mix wheat flour, ghee and salt.

Add lukewarm water to make a soft but non sticky dough. Keep it aside for 10 mins.

In a mixing bowl, add sattu flour, chopped onion, coriander leaves, green chili, ginger, garlic, ajwain, lemon juice and  amchur powder. and sprinkle one or two teaspoon of water to make the stuffing soft.

Knead the dough again to make it smooth and divide into equal sized balls.

Take one  ball and roll to a thick disc and place the stuffing in  gather the sides of the dough and seal the stuffing well. If excess dough is there, remove and add to the rest of the dough.

Dust well and roll into thick paratha gently.

Heat tawa, once hot, cook the paratha on both sides with ghee. Cook in medium heat until golden spots appear.

Serve the parathas hot with pickle of your choice and curd or salted buttermilk. 

 

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Why Warm Ajwain Water Is A Grandma-Approved Weight Loss Hack

 

This simple bedtime ajwain water ritual could be your secret to shedding kilos naturally.

n many Indian households, ajwain has always been more than just a spice sitting on the kitchen shelf. It is what grandmothers quietly reached for when digestion felt off, bloating refused to settle, or meals felt heavier than usual. Long before fancy detox drinks entered the conversation, warm ajwain water was often suggested as a simple night-time remedy. Today, as more people look for gentle and sustainable ways to support weight loss, this old-school habit is making a quiet comeback. While it is not a magic drink that melts fat overnight, warm ajwain water may support the body in small but meaningful ways when consumed consistently and mindfully, especially as part of a balanced routine.

How Warm Ajwain Water May Support Weight Loss

1. May Improve Digestion After Dinner

Ajwain is known for its digestive properties. Ayurvedic expert, Dr. B.N. Sinha, says, "Carom seeds help in maintaining your digestive health. They treat any kind of abdominal discomfort due to indigestion like stomach pain or burning sensation.” Drinking warm ajwain water at night may help stimulate digestive enzymes, allowing the body to break down food more efficiently. Better digestion can reduce heaviness, which often makes people feel uncomfortable by bedtime.

2. Helps Reduce Bloating And Water Retention

Many people mistake bloating for weight gain. Ajwain has carminative properties, which may help reduce gas and abdominal bloating, as per a 2020 research paper. Drinking it warm at night can support smoother gut movement, helping the body release trapped gas and excess water. This may make the stomach feel flatter over time, especially with regular use.

3. May Support Better Appetite Control

Consuming warm ajwain water at night may help curb late-night cravings. Ajwain's strong flavour and warming effect can signal satiety, reducing the urge to snack after dinner, as per a 2025 research paper. Over time, this may help lower unnecessary calorie intake, which plays an important role in weight management.

4. Supports Metabolism Gently

Ajwain contains compounds like thymol that are believed to support metabolic processes. While this does not directly lead to fat loss, a well-functioning metabolism helps the body utilize food more efficiently. Drinking ajwain water warm may enhance this effect, especially when paired with a consistent eating schedule.

How Does Ajwain Water Benefit Your Body Other Than Weight Loss

If you think ajwain water is only beneficial for weight loss, then you are mistaken. Here are some other ways ajwain water can benefit your body:

1. May Help With Acidity And Indigestion

Warm ajwain water is often used to ease acidity and indigestion. It may help balance stomach acid levels and soothe discomfort caused by heavy or spicy meals. This makes it particularly useful after rich dinners.

2. Aids Cold And Flu

Ajwain has been a part of traditional medicine to treat common cold and flu. As per Dr B.N. Sinha, it is a storehouse of antioxidants and vitamin C that help boost immunity and nourish us from within, further protecting us from several seasonal diseases.

3. To Stop Greying of Hair 

Ajwain seeds help in halting premature greying of  hair. To prepare this mixture, add curry leaves, dry grapes, sugar and carom seeds in a single cup of water and cook. Drink one glass of this every day until you start seeing the results.

4. Supports Gut Comfort Over Time

Regular consumption of ajwain water may promote overall gut comfort by improving digestion and reducing recurring bloating. A healthier gut environment indirectly supports better weight regulation and nutrient absorption.

How To Make Ajwain Water 

Making the perfect cup of ajwain water is simple. Follow these steps:

• Take ½ to 1 teaspoon of ajwain
• Add it to one glass of water
• Boil for 5–7 minutes
• Strain and drink warm

Avoid adding honey or sugar if weight loss is your goal.

How Much Ajwain Water Should You Drink?

For daily usage, ½ to 1 teaspoon of ajwain seeds simmered in 1 cup of water is enough. The mild preparation is gentle on the stomach and effective for daily use. Avoid drinking very concentrated or overly strong ajwain water, as it can be harsh for some people's stomachs.

Best Time To Drink Ajwain Water At Night

The best time to consume ajwain water is around 30–45 minutes after dinner. Avoid drinking it on a completely empty stomach if you are prone to acidity.

The most important point to note is that don't expect instant results with Ajwain water. This remedy works best with slow, daily consistency, as your grandmother would suggest!

So, add this grandma-approved hack to your weight loss routine to shed extra kilos effortlessly. However, if you have gut issues or any underlying health conditions, it's best to consult a healthcare professional before making changes to your diet.

 

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Raab — Immunity Building Home Remedy Made From Millet Flour

  

 Ingredients

2 tbsp Bajra Flour ( Pearl Millet)

1 tbsp Whole Wheat Flour

1/4 tsp Dry ginger powder, or freshly ground ginger

1/4 cup Jaggery, crumbled

2 tsp Ghee

1/2 tsp Ajwain (Carom seeds), or cumin seeds

1 tbsp Whole Black Peppercorns, pounded

 

 Preparations

Combine the bajra, wheat flour and 3 cups of water in a saucepan and place it on medium heat. Stir to make sure there are no lumps.

Stir in the jaggery, ginger powder and allow the mixture to come to a boil stirring constantly. Continue to stir until the mixture begins to thicken slightly for about 5 to 8 minutes.

Heat the ghee in another small pan; add the ajwain (or cumin), black pepper and allow it to roast for a few seconds.

Pour the ghee into the hot Raab Mixture. Check the taste and add more jaggery or ginger to suit your taste. You can adjust the consistency by adding water if required.

Serve Raab as a side dish along with Rajasthani meal. 

 

 

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Spicy Stuffed Onion Paratha

  

 Ingredients for the dough

2 cups Whole Wheat Flour

Water, to bind the dough

1 pinch Salt

 

Ghee, to cook paratha

Ingredients for the onion stuffing

3 Onions, chopped finely

1 tsp Ajwain (Carom seeds)

1/2 tsp Red Chili powder

2 Green Chilies, finely chopped

1/4 tsp Cumin powder (Jeera)

1/4 tsp Amchur (Dry Mango Powder)

1/4 cup Mint Leaves (Pudina), finely chopped

Salt, to taste

 

Preparations

To begin making the Pyaz Ka Paratha Recipe, we will first knead the dough for the paratha.

In a large bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.

Cover the dough and we will proceed to make the stuffing for the Pyaz Ka Paratha Recipe. 

To prepare the filling for the onion paratha, in a wide pan heat oil over medium heat and add  ajwain 

When they sizzle, add the chopped onions and toss them for a couple of minutes till onion turn soft and lightly caramelized. You don't want the onions to burn, but they should change to a golden color and be soft. 

Once done, turn the heat off and allow the onions to cool. Add the green chilies, cumin powder, chili powder, mango powder and stir. Add the chopped mint leaves and combine. Now the pyaz ka paratha filling is ready. Keep it aside in a bowl.

Heat the tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approx 2-inch diameter.

Add a spoonful of the pyaz filling in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm.

Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.

Place the Pyaz Ka Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.

Smear a teaspoon of ghee or oil over the Pyaz Ka Paratha and cook from both the sides till golden brown. Once cooked and the onion paratha is crisp golden brown, transfer to a platter and cook the remaining Onion Parathas the similar way.

Serve Pyaz Ka Paratha Recipe along with  any gravy of your choice, salad, vegetable raita, pickle to complete the meal.

 

 

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Soya samosa

 This is a protein rich samosa, as soya is one of the best protein for vegetarians. To make it healthy, use whole wheat flour instead of maida/ all purpose flour, you can add some suji/rava to get the crispiness.

Ingredients

for filling

oil 1 tbsp

jeera 1/2 tsp

saunf 1/2 tsp

hing 1/8 tsp

onion 1 finely chopped

garlic 1 tsp finely chopped ( optional)

ginger 1 tsp finely chopped

green chilies 3 finely chopped

coriander leaves finely chopped 1 tbsp

soya granules 1 cup soaked in water for 15 minutes, drained, washed and squeezed

salt to taste

garam masala pdr 1/2 tsp

amchur pdr 1 tsp

red chili pdr as per taste

for outer cover

whole wheat flour 1- 1 1/2 cups 

salt little

ajwain 1/2 tsp

suji 2-3 tbsp

water as needed to make dough like for ti

oil for frying

 

Method

for filling

heat oil, add jeera, saunf, once they crackle, add hing, garlic, ginger, green chilies, onion, pinch of salt, fry till onions are light brown, add the squeezed soya granules, all the spice powders, salt to taste, fry well for 3-4 minutes, add coriander leaves, mix well. Remove and cool.

For samosa

once you've kneaded the dough, divide into a little big lemon size  balls, as then you cut into 2

roll out if need be applying little oil in the rolling pin, into  oval shape, cut into half, as you can get 2 samosas/

roll out all the dough, cut into and keep ready

now take a piece, apply water all around fold into a cone, fill enough filling, now apply water around the top, fold in such a way, it will stand, or whatever way you find it convenient.

Make all samosas filled in the same way, heat oil, once hot slowly let the samosas in hot oil, after a minute turn them, in case the oil is too hot reduce heat. Fry till samosas are brown and crisp, drain well, keep in paper napkins for the excess oil to be absorbed.

Serve them hot with mint chutney, tamarind chutney or ketchup as per your choice.

options

you may add some finely chopped carrots 2 tbsp, green peas / sweet corn, to have more fiber and more protein. 

You may also add some paneer and add whatever spices you like. 

Important Tip

Always use just enough oil when you fry anything, pakoras, samosas or papads, as it isn't good to reheat the oil again to high temperature, as they become carcinogenic. Use the leftover oil when you need to do tadka for veges/ sambar etc.

 

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Thalipith- multigrain flatbread

 

Ingredients

1 cup jowar flour / sorghum flour

¼ cup besan / gram flour

¼ cup wheat flour / atta

¼ cup bajra / pearl millet flour

¼ cup rice flour

1 tsp  ginger- garlic paste

2 green chilies finely chopped

¼ tsp turmeric pdr

½ tsp coriander pdr

½ tsp cumin pdr

¼ tsp ajwain / carom seeds

2 tsp  sesame seeds

2 tbsp coriander leaves finely chopped

1 onion, finely chopped

salt to taste

1 cup water, to knead

oil for cooking

 

Preparations

 

In a large mixing bowl take add all the flours.

Add  ginger garlic paste, green chilies, turmeric, coriander & cumin powders, ajwain, sesame seeds,  coriander leaves, onion and  salt.

Mix well making sure everything is combined well.

Now add ½-1 cup water or as required and knead a dough.

Now take a small ball of dough and start patting over oiled butter paper.

Gently drop the sheet upside down over the hot griddle.

Peel off the butter paper sheet slowly without breaking your Thalipith.

Additionally, smear some oil over the Thalipith

Cover and cook both sides on medium flame.

Serve the Thalipith with butter, pickle and curd.  

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Beetroot Paratha

  

Ingredients

1 medium beetroot (about 1 cup)

11/2 cups whole wheat flour or multigrain flour

2 tbsp coriander leaves finely chopped

2 tbsp pudina (mint) finely chopped

½ tsp ajwain/ carom seeds

1 tsp red chili pdr or finely chopped green chilies to taste

½ tsp turmeric

½ tsp garam masala pdr

½ tsp amchur pdr

2 tbsp oil or ghee to (cook parathas)

water to knead the dough

salt to taste

 

Preparations

 peel the skin of beetroots, wash and chop them into 2-inch pieces. Next, add them into a pan with some water. OR grate the beets fine and directly add to the flour

Cover and cook for 5-6 minutes and turn off the stove. Once cooled, puree them in a blender without water. In a bowl, add wheat flour, pureed beetroot, coriander leaves, mint(pudina) leaves, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well. Add very little amount of water and knead the dough until it becomes smooth but not sticky. Smear the dough with a little oil and allow it to rest for at least 10-15 minutes. Make balls from the dough. I was able to get six balls. Roll out the parathas using a rolling pin. Next, spread a small amount of oil or ghee over the surface using a spoon. Smear little oil / ghee, either fold the paratha as a triangle OR fold from both sides, then fold the top and the bottom. Now dust with some flour, and roll it into a square paratha. Does the shape matters or the taste?  Heat a tawa or skillet over medium heat. Place the paratha on it and let it cook. When you see bubbles forming, flip it over to cook the other side. Drizzle some ghee or oil on top. Flip the paratha again and drizzle some oil or ghee on the other side. Cook until both sides have nice golden spots.

Serve the parathas hot with some gravy veges/ dal/ curd and pickles.

 

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