Sabudana roti/ Topiaco flour flat bread recipe

Chaitra Navratri is around the corner and according to hindu calendar it’s a new year for all the Hindus.

As many do Nine days fasting in this navratri aswell, here I am with a recipe which will keep you full for the whole day, as this is completely satvic you can include this in your regular diet for a change.

This recipe is very basic and minimal as in North India especially in Uttar Pradesh and Bihar region we don’t add in much spices in our fasting recipes. Which all things are included in these recipes I’ll let you know further.

During fasting days we only consume sendha namak, regular salt is not used here.

Which food items and spices are included in fasting recipes?

Sweet potato


Bottle gourd

Raw banana


Black pepper cons


Sendha namak

Green chilli


Shingade ka atta/ chestnut flour

Rajgire ka atta/

Sabudana atta/tapioca flour


Ground nut oil


Milk and curd

This recipe is definitely going to keep full yet won’t make you sluggish. Potatoes are used here to give a base to the roti.

Let’s get this recipe and start the series for Falhari or varat ki recipes #1

Sabudana roti


  • 4 to 5 boiled potatoes
  • 1 cup tapioca flour
  • 1 teaspoon sendha namak
  • 1 teaspoon jeera/ cumin seeds
  • 1 green chili chopped
  • 1 teaspoon grated ginger
  • Few coriander leaves
  • 1 tablespoon ghee
  • 4 tablespoon water


  • In a mixing bowl grate the boiled potatoes add in grated ginger, green chilli, coriander leaves, sendha namak, ghee, tapioca flour and water
  • Knead a soft dough
  • Keep tawa on the flame for heating grease it with little ghee
  • Meanwhile dust flour on the counter take pinch of the dough and roll into small rotis
  • Cook it on the tawa by applying ghee on both the sides
  • This will take only 2 minutes on medium heat.
  • Once done enjoy it with chutney or curd
  • Hope you liked the recipe
  • Until then keep exploring…

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Tomato chutney recipe

India is a country with so much diversity, be it in culture, language or food. Chutneys or say Dips have been in our culture for ages. To make any food more appealing and full of flavours. Chutney can make or break any dish.

The one today I am sharing is Tomato chutney made with simple ingredients, a very famous South Indian recipe. Which only requires tomato and onion with some Tadka in it. Goes well with appe, dosa, idli.

Tomatoes should be ripped ones for you to get that colour and texture. We want full red tomatoes. Spiciness can be adjusted to ones palate, so add red chilli accordingly. To get the best flavour use coconut oil for frying. I was introduced to tomato chutney by my husband, who’s colleague use to bring this in his lunch box. He got the recipe from him.

What kind of Tomatoes to use?

Use only ripped ones here, to get the perfect colour and texture.

Any specific oil to use?

I would suggest if you are comfortable with coconut oil then cook in it, if not go for refined oil or ground nut oil.

Let’s start cooking

#purvanchaltadka #foodblogger #tomatochutney

Tomato Chutney


  • 1 onion chopped
  • 2 tomatoes chopped
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • Few curry leaves
  • Salt
  • Oil
  • 1 tablespoon mustard seed
  • 1/2 cup water
  • 4 to 5 garlic
  • 1 inch ginger piece
  • 3 to 4 dry red chilli


  • Heat oil in a pan add urad and chana dal saute till light brown
  • Add in red chilli, garlic, ginger,curry leaves with onion
  • Cook till onions are transparent
  • Now add in tomatoes with salt and water
  • Cook till tomatoes get mushy
  • Off the flame and let it cool down
  • Grind it to a fine paste
  • Remove it in a serving bowl
  • Now take another pan pour oil and heat it Add mustard seed let it crackle
  • Add urad and chana dal with curry leaves
  • Your Tadka is ready Pour it on the chutney and enjoy
  • Hope you loved this recipe
  • Until then keep exploring…

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Olive oil Dip recipe

If you talk about dips only one thought comes to the mind is refreshing, tangy n spicy. This recipe is so super quick and easy to make. Make this on any lazy day, spread this on whole grain bread or paratha and enjoy it. Tastes so yum and delicious.

Spices and herbs can be adjusted to ones tastes and flavour. I have made my own variations to suit my palate.

Just made in 5 minutes and you are sorted. Get your hands on this now.

Which olive oil to use?

I have used extra light olive oil. This is not that pungent if you what it to be more pungent then don’t go for extra light.

Can we only use it on breads?

The answer is no, not at all. Use them on parathas, top it on salads, noodles and pastas.

So let’s get the recipe now

#foodblogger #purvanchaltadka #oliveoildip#dip

Olive oil Dip


  • 1 tablespoon finely chopped garlic
  • 1 teaspoon chilli flakes
  • 1 teaspoon mixed herbs
  • 1 teaspoon peri peri powder
  • 1/2 teaspoon salt
  • 1/2 cup olive oil (extra light)


  • Take a mixing bowl add all the given ingredients
  • Mix this well
  • Enjoy it on your breads and pastas
  • Until then keep exploring

Pão de queijo/ Tapioco bread/sabudana bread recipe

What exactly is this recipe? So let me explain it to you this is a Brazilian bread recipe which is made with eggs, but I have replaced eggs and tried to create a vegetarian recipe. Tastes just amazing as we managed to recreate it in our house.

This Brazilian bread is made using tapioco flour, tapioco flour is available in mostly every kitchen. Baking this pao is very simple and quick to make. You can enjoy them with olive oil dip.

I have tried various breads but a Tapioco bread for first time, that to in my kitchen. So I am quite excited to put this up on the blog a complete different version of pão de queijo. So let’s check out the ingredients required for this recipe and do try it out, share your pictures with me on my Instagram account and tag me if you have tried it.

Meanwhile I am enjoying this beautiful sunset, take a look… while writing this post

#Brazilian #purvanchaltadka #foodblogger #foodie#vegetarian #breadrecipe



  • 2 cups tapioco flour
  • 1 teaspoon yeast
  • 1 tablespoon sugar
  • 1 tablespoon mixed herbs
  • 1/2 olive oil
  • 1 cup milk
  • Pinch of salt
  • 1/2 cup Mozzarella cheese for the dough 1/2 cup for toppings
  • Take a mixing bowl, add in the flour,herbs,yeast,oil,milk,cheese and salt
  • Mix this well a knead a dough
  • The dough will be a bit sticky
  • Take a muffin tray grease it, with the help of a scooper scoop out and place in the cups
  • Top some herbs and cheese on it
  • Or bake them in a loaf tin
  • Preheat the oven at 160°
  • Bake for 20 minutes and it’s done.
  • Enjoy it with some olive oil dip.
  • Hope you loved the recipe
  • Until then keep exploring…

Bajra Roti / Pearl millet flat bread/Dhebra recipe

The year 2023 is declared as International Millet year by the UN to showcase the world India is the hub for millets. Taking this opportunity to make a healthy roti recipe with bajra.

Bajra is highly nutrient and full of fiber. Different recipes of bajra are available on the net, let’s get this simple roti recipe .

What is different in my recipe?

So let me tell you with so many ways of making bajra roti the one iam cooking today is not gluten free though bajra is gluten free but I have added wheat flour to it so that making them is easier.

This recipe is also called Dhebra in gujarati. The vegetables added here are a bit different, you can experiment with these as well.

So let’s get started with this recipe

Bajra ki roti

  • 2 cups bajra/Pearl millet
  • 1 cup wheat flour
  • 2 cup fenugreek leaves chopped
  • 1/2 cup soya leaves chopped
  • 1 cup palak/ spinach leaves chopped
  • 1 tablespoon red chilli powder
  • 1/2 tablespoon haldi/turmeric powder
  • 3 to 4 tablespoon sesame seed
  • 1 tablespoon grated ginger
  • 3 to 4 green chilli chopped
  • 1 tablespoon salt
  • 1 cup curd
  • 1/2 cup water
  • 4 to 5 tablespoon ghee


  • Wash, then Chop the veggies
  • Take large mixing bowl add wheat flour,bajra flour,
  • Add salt, red chilli powder, haldi powder, ghee,ginger,green chilli and the leafy vegetable. Mix this well
  • Now, pour curd mix this well
  • Add water and knead a dough
  • Let it rest for 15 minutes
  • After 15 minutes start rolling them into rotis
  • Heat a tawa and cook on both the sides by applying ghee, bajra roti is ready.
  • Enjoy them with pickle or curd.

Baked Maggi recipe

So if you are not in a hurry and think of being a bit of adventurous, especially not too hungry then try this recipe. So simple and quick as the advertisement says Bas Do Minute (just two minutes)

Maggi is love, leave my kids you give me maggi and I’ll enjoy them any time. That doesn’t mean I keep eating maggi on regular basis No. Once in two months as an adult we all know it’s just maida with preservatives.

So let’s head on for this super quick recipe

#purvanchaltadka #bakedmaggi#foodblogger

Baked Maggi

  • 2 packets of maggi
  • 1 green chilli chopped
  • 1/2 cup capsicum chopped
  • 1/2 cup onions Chopped
  • Maggi Masala 2 sachet
  • Cheese of ones choice
  • 2 cups water
  • 1 tablespoon butter


  • Heat butter in a pan add green chilli, onions and capsicum cook for a minute.
  • Now add in Maggi Masala Give it a nice mix.
  • Pour water, bring it to boil
  • Add the noodles and cook till dry
  • Now take rectangular baking tray spread Maggi in it and top it with a generous amount of cheese
  • Microwave till cheese melts
  • Enjoy this drooling Maggi.

Murmura snack recipe

Serving snacks on a daily basis gets a bit hectic, so to make things a little easier I am sharing with you a simple Murmura/ puffed rice recipe, with some spices added to it. Nothing fancy here the ingredients used here can be easily found in your pantry. So what’s making you wait, head to the kitchen and get cooking.

Murmura has been in Indian kitchen since ages, I remember when we used go for vacations to our native place all the workers from the field use to have murmura for their break as a snack with some drinks which still goes on. Murmura being very light for digestion and healthy so it’s highly recommended for that small cravings where one just wants to eat something light rather than heavy snack.

So let’s see how this recipe shapes up in my kitchen, this is really very simple and easy to make.

#foodblogger #purvanchaltadka #murmura#puffedrice


  • 2 packets of murmura
  • 150 grams of ground nut
  • 1 tablespoon haldi/turmeric powder
  • 1 1/2 tablespoon salt
  • 1 cup makhana/foxnut
  • 1/2 cup kaju/cashews
  • 2 tablespoon Kishmish/raisins
  • 1 packet of mixed Namkeen
  • 1 tablespoon red chilli powder
  • 1 cup oil


  • Take a kadhai pour oil fry ground nut till light brown and remove it on a plate.
  • In the same oil fry makhana, cashews and raisins and remove it on a plate
  • Strain the excess oil and use only 4 tablespoon oil, now add in haldi, red Chilli powder with salt Cook for few seconds without burning it, keep the flame low.
  • Add in the murmura and give it a quick mix, off the flame
  • Add the fried ground nut, cashews and raisins, mix it
  • Now add the namkeen along with makhana
  • Bring all this together, store it in a air tight container
  • Enjoy it with your tea or coffee.


Korean Chilli Potato recipe

Potato is a versatile vegetable which goes well with everything. So, today let’s explore some Korean recipe. Cooking this is very simple and quick. Good for snacks or party.

Kids all time favourite as these are made with potatoes, which they’ll never say no to. As always veggies here can be used according to ones preference whichever your kid loves. Potatoes are boiled and is made into a tough by adding cornflour or Refined flour. Then it is given shape with a bottle which you will see further here.

So let’s get the recipe

Korean Chilli Potato


  • 6 boiled potatoes
  • 2 cup cornflour
  • 4 tablespoon oil
  • 2 tablespoon green chilli finely chopped
  • 2 tablespoon garlic chopped
  • 1 cup spring onions green
  • 2 cups capsicum chopped
  • 2 tablespoon tomato ketchup
  • 1 tablespoon red chilli sauce
  • 1 teaspoon vinegar
  • 1 teaspoon soy sauce
  • 2 tablespoon schezwan chutney
  • 4 cups water
  • 1 teaspoon salt or according to taste


  • Mash the potatoes in a bowl and add cornflour knead a dough, if required use oil
  • Take small lemon size portions press it flat and take a small bottle press in between to give it the desired shape.
  • Shape all In this manner
  • Place a pot filled with water and bring it to boil once it starts boiling add in the potato balls boil till the balls start floating up, remove it out with a strainer immediately don’t overcook and place aside
  • Now take a fry pan pour oil let it heat add in the chopped garlic and Chilli, let it cook a bit now add in the veggies saute it keep the flame low
  • Now add in the sauces given with the salt.
  • Mix it well, now place the boiled potato balls on the mixture and gently mix it without breaking it
  • Serve it hot

Baked potatoes recipe

We all love potatoes and so one keeps creating new recipes. Here’s a yum recipe for snacks or breakfast.

Boiling potatoes is a bit tricky here, we don’t have to overcook it or under cook both ways one has to be very clear with cooking

Veggies again can be of ones taste, so use whichever you like.

This is completely my way of making this, I have peeled the skin as it had a lot of mud. You can bake with the skin if you get clean potatoes.

Let’s get the recipe

Baked potatoes


  • 5 potatoes
  • 1 cup red, yellow bell pepper chopped
  • 1/2 capsicum chopped
  • 1/2 cup onion chopped
  • 1/2 cucumber chopped
  • 2 tablespoon coriander leaves
  • 1/2 teaspoon Kala namak
  • 1 tablespoon mixed herbs
  • 1/2 tablespoon garam masala powder
  • 1/2 teaspoon kashmiri red chilli powder
  • 1/2 teaspoon jeera powder
  • 1/2 teaspoon chaat masala powder
  • 1 teaspoon salt
  • Scooped potatoes


  • Boil water in a pan add salt and cook potatoes in it, potatoes should not be overcooked
  • Cool the potatoes and cut into half, now peel the skin and keep aside
  • Scoop out the potatoes in between with a spoon
  • Take a mixing bowl add in chopped bell pepper, capsicum, onion, cucumber, coriander leaves, herbs,kala namak,salt,red chilli powder, jeera powder, chaat masala, garam masala and scooped potatoes. Mash this well in the mixture and mix.
  • Grease a baking tray or pan with butter
  • Apply butter on the potatoes both the side
  • Fill the scooped potatoes with the mixture prepared
  • Sprinkle salt over the potatoes, some herbs
  • Place it on the baking tray and spread a generous amount of cheese
  • Bake till cheese melts
  • Enjoy this simple and yum snack

Roasted Amla chutney/ Gooseberry dip

In winter’s you get amla in abundance, why not try a chutney with these fresh gooseberry which goes well with bakris , rotis and rice.

Roasting is done on open fire with the flame low so that the Amla gets cooked a bit. After allowing it to cool don’t peel the skin grind the chutney with the skin, this makes this chutney full of flavours. Same way you have to roast garlic, chilli n ginger. Then grind it to fine paste. It that simple.

While buying Amla do buy the once without any dark spots.

Let’s get the recipe

#purvanchaltadka #gooseberry #chutney #dip

Roasted Amla Chutney


  • 3 amla/gooseberry
  • 4 green chilli
  • 4 garlic cloves
  • 5 to 6 pudina/ peppermint leaves
  • Handful of coriander leaves
  • 1/2 teaspoon black salt/kala namak
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Small piece of ginger
  • 1/2 teaspoon jeera/cumin seeds
  • 3 to 4 tablespoon water


  • Roast amla, ginger, garlic n green chilli
  • Take a grinder now remove the seeds of amla add them in the jar with coriander leaves, pudina,jeera,kala namak, salt,sugar,ginger,garlic, green chilli with some water
  • Grind it to a fine paste
  • Enjoy with rotis or bakris.

French Bread Toast

Are you in confusion about the morning tiffin box for your child, no worries here’s a quick and simple toast recipe which every kid will fall in love with. As well the adults. Cooking this toast is fast and in that morning rush this recipe comes handy.

With some basic ingredients from the kitchen you are sorted. Give it try.

Having kids in the house makes any mother creative with her cooking skills, lol… so keep exploring and creating.

As this is a vegetarian site I have used custard powder instead of eggs. To make it more healthy I have used brown bread aswell.

So let’s see how it all has come together

#purvanchaltadka#foodblogger #breadtoast#eggless

French Bread Toast


  • 1/2 cup milk
  • 4 tablespoon vanilla custard powder
  • 1 teaspoon vanilla essence
  • 3 to 4 tablespoon powdered sugar
  • 1 tablespoon powdered sugar for dusting
  • 4 brown bread slices


  • Take a bowl add milk, custard powder, vanilla essence, powdered sugar Mix this well, if required adjust milk , it has to be liquidity.
  • Heat a non-stick pan and dip one slice of bread both sides and toast it on the pan by applying butter to the edges.
  • Cut it into squares place it on the serving plate and dust some powdered sugar
  • Enjoy this bread toast for snacks.

Sattu ki kachori recipe

If you are from UP or Bihar you will know well what this dish is about. For people who don’t I’ll explain it further.

Health wise this sattu contains immense benefits on once health.

Benefits of Sattu-

Consume it daily for a glowing skin.

Helps in maintaining weight loss.

Gluten free

Gives instant energy

Increase appetite

Best health drink during summers to keep you hydrated know how to make sattu drinkSattu ka sharbat

What is Sattu made of?

Sattu is made from roasting black chana with the skin and grind it to fine powder use it by storing in an air tight container. Without sieving it.

A quick and easy kachori recipe, you can even make parathas out of this instead of frying.

So let’s get this yum recipe now


Sattu ki kachori

  • 1 cup sattu flour
  • 4 to 5 green chili finely chopped
  • 2 cup Chopped onions
  • Handful of coriander leaves
  • 1 tablespoon crushed garlic
  • 1 teaspoon ajwain/carom seeds
  • 2 teaspoon kalonji/ Nigella seeds
  • 3 teaspoon sauf/ fennel seeds
  • 2 tablespoon lemon juice
  • 1/2 tablespoon salt or as per taste
  • 1 tablespoon pickle masala (the one which you use daily)
  • 2 cup wheat/ refined flour
  • 1 teaspoon salt
  • 1/2 cup water or as per consistency For kneading the dough
  • 2 tablespoon oil for moyan
  • Oil for deep frying


  • Make the dough first with the given ingredients, dough has to be soft
  • Now, heat a pan and dry roast ajwain, kalonji, sauf. Keep aside
  • Take a bowl add in chopped onions, garlic, green chili, coriander leaves, lemon juice, pickle masala, dry roasted seeds
  • Mix it well, now add in oil, salt and sattu flour
  • Mix this well ,check the salt or adjust accordingly
  • Stuffing for the kachori is ready
  • Keep a kadhai or wok with oil for heating
  • Meanwhile roll small size portion of the dough and stuff the sattu mixture, seal it ,press it flat and deep fry them.
  • Sattu kachori is ready for serving
  • Enjoy it with curd.

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