Category: Gujarathi Cuisine

Masala Poori

masala poori


Masala poori is traditional gujarathi dish. pooris  are made from whole wheat flour(atta), or all purpose flour maida. Gujarathis’ made poori by adding spices and salt to the dough.The dough flattened round and fried in the oil.


Whole wheat flour/All purpose flour-500gms

Turmeric-1/2 tsp

Chilli powder-1/2 tsp

coriander powder-1/2 tsp

cumin powder-1/4 tsp

hing-1 pinch

pepper-1/4 tsp

salt to taste



 Preparation method

  1. Take the flour in a large mixing bowl add all spices and add normal water.
  2. Add less water at a time and start to mix the flour to form the  dough.
  3. We need the dough to be soft, so add less water at a time.
  4. Instead of water, you can also use yoghurt or milk. This makes pooris really soft.
  5. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the oil for the deep frying in a thick-bottomed flat pan on a medium flame.
  12. Deep fry the Pooris one at a time, pressing very gently on each side. This will help the Poori to puff up.
  13. Fry the poori till it turns to golden colour. Drain on paper towels and serve hot.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Kaju Karela – Cashewnuts Bitter Gourd Sabji

Kaju Karela (Cashew Nuts – Bitter Gourd Sabji)

kaju karela

Bitter melon ad salt, squeeze the juice

Heat oil in a pan, ad cumin seeds.

Once they splitter, add bitter melon, turmic powder, chilli powder, cumin powder and sauté it in a low flame For the 5 mins

Add cashewnuts cook it For the 5 mins, add sugar…., coconut…., coriander and mix it well. Dry

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Cucumber Tomato Curry

Cucumber tomato masala

Cucumber tomato masala


Cucumber-1 medium

Tomatoes-2 medium

Mustard-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves-2 sprig

Salt to taste




Turmeric powder-1/2 tsp

Chilli powdr-1 tsp

Coriander-1/2 tsp

Cumin powder-1/2 tsp

Garam masala-1/2 tsp

Preparation method:


Heat oil in  a pan add mustard, cumin and curry leaves.

Once they splutter add chopped tomatoes.

Add all the spices and mix it well

Add water and allow to cook For the 10 mins in medium flame.

Peel and chop the cucumber into cubes.

Add cucumber to the tomato masala and cook it For the 4 mins.

Serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather





1 cup rice

½ chana dal

¼ yurad dal

8 hrs…batter




Fermentation 8 hrs

Ginger-green chili paste



Mustard green


Curry leaves



Grated coconut





Roasted chana dal

Coriander leaves


Green chilli-1

Ginger-1 inch

Cumin-1/2 tsp



Ginger green chilli paste and mix the batter

Pour and Boil like idly.

10 mins add it to tempering and cook For the 2 mins.

Like coconut chutney…

Garnish it with coriander..


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Vangi Batata Bhaji Recipe

Vangi Batata Bhaji

2 chopped tomatoes,


Red chilli powder




White sugar

Add potatoes,add brinjals


Low flame…

Coriander leaves…

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Ivy Gourd Shaak

Ivy Gourd ShaakStir fry..5 vegtables…

Mustard cumin,hing…

Veg turmeric, salt,

Chilli paste, garlic paste, coriander cumin powder.+


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather