What Indian Cooks Taught Me

During our time in India I have been blessed with excellent experiences to learn how to cook authentic Indian food. I shudder at the memory of the days when I cooked “curry” in America. I have learned so much from my Indian friends, I’ll never forget the lessons they have taught me in the kitchen. Here’s a short list of what I’ve absorbed.


1. Fresh Is Best


What Indian cooks taught me.


One of the many reasons that Indian food is so much better for you than American food is it’s always fresh. For nearly all of India the concept of what Americans think of as a “Grocery store” is not a reality. Vegetables are purchased in the open air, daily. You eat what’s in season, and you use it before it goes bad.


In our neighborhood the fresh veggies were delivered to a nearby shop twice a week and you bought what you ccould carry home. You get what you get. Maybe there will be carrots this week, maybe there won’t. But you won’t be substituting frozen broccoli or canned corn in the mean time.


2. You Can Never Have Enough Onions



What Indian cooks taught me.


I don’t think I’ve ever seen an Indian recipe started without first chopping a hefty amount of onions and garlic. A proper Indian kitchen has an endless supply of both and Indian women could put a Food Network host to shame with their deft onion chopping abilities. Speaking of which,


Forget what you think you know about chopping onions and peeling garlic.


No one chops more onions than an Indian cook and they have honed the perfect method, which is not the one I learned years ago by attending the University of Youtube. Head there and search for “how to chop onions like an Indian” and you’ll find many mesmerizing videos.


3. A Little Garlic Skin Never Hurt Anybody


What Indian cooks taught me.


When you peel dozens of cloves of garlic a day, you’re not so picky about that tiny, sticky bit of garlic skin that didn’t come off easily. This may seem like a small tip, but it was a big revelation for me. I’ve avoided garlic altogether in the past because peeling it is such a pain. Now I’m a lot more devil-may-care with my garlic (and onion) skins. Newsflash: all parts of the plant are edible.


4. Don’t Be Afraid to Get Your Hands Dirty


What Indian cooks taught me.


The Indian mantra seems to be:


“Why use a utensil for what your hand can do?”


I’m pretty sure the American mindset is the exact opposite. Where I’m reaching for a spatula, my Indian friends are using what the good lord gave’em. Where I would find my dough attachment for my Cuisinart, my Eastern counterparts are digging in with their fingers.


5. Mortar and Pestle, Please


What Indian cooks taught me.


The mortar and pestle is a brilliant instrument that keeps you from having to chop all of that garlic you’re going to be peeling for all of your Indian recipes. I told you I’ve avoided my beloved garlic in the past because peeling it is a pain. Well, so is chopping it. Enter your lovely M&P.


Pound that garlic and ginger into oblivion. Get out your pent up aggression and prep dinner all in one. Check out mortar and pestles on Amazon. Trust me, they’re worth it.


Make Time to Cook


And lastly, my Indian friends taught me that time spent in the kitchen isn’t wasted. I’ve had more than one person comment that Indian women set a lot of time aside in their life for cooking. They cook fresh, hot food, up to four times a day (breakfast, lunch, tea time, and dinner). It’s inspired me to rely less on frozen chicken nuggets when I return to America. :)



What Indian cooks taught me.


How to Make Aloo Ki Tikki Burger Recipe

If you’re looking for an authentic aloo tikki recipe, this is it. My Indian house helper taught me how to make aloo tikki and it’s easier than you might think. Never again pine for your favorite Indian street food!


Aloo Tikki (Potato Burger)


Aloo tikki or aloo ki tikki is a simple mashed potato patty that has been fried. It’s often eaten in sandwich form in India and called aloo tikki burger. In fact, if you see a sign on a small shop that says “burgers available here”, they doubtless mean this popular potato burger.


Aloo Tikki Burger Recipe



  • Potatoes, boiled and mashed
  • salt
  • flour
  • eggs
  • oil for frying


That’s it! I told you it was simple.


First, boil and peel your potatoes. Or the other way around.


How to Make Aloo Ki Tikki Burger Recipe


Now give them a good old fashioned mashin’.


How to Make Aloo Ki Tikki Burger Recipe



Add some flour. Maybe half a cup? Who can say. True Indian cooks don’t measure.


How to Make Aloo Ki Tikki Burger Recipe


Also a healthy dose of salt. Here’s the part where you can season to your taste. Feel free to add garlic, onions, cilantro – what ever suits your fancy.


How to Make Aloo Ki Tikki Burger Recipe


Add two eggs.


How to Make Aloo Ki Tikki Burger Recipe


Now get your hands dirty and mix everything together.


How to Make Aloo Ki Tikki Burger Recipe




How to Make Aloo Ki Tikki Burger Recipe


Now, hopefully you’ve been heating some oil in a frying pan. With wet hands, hand-shape an aloo tikki burger and place in the hot oil.


How to Make Aloo Ki Tikki Burger Recipe


Rinse, lather, repeat.


How to Make Aloo Ki Tikki Burger Recipe


After a few minutes, give’em a turn.


How to Make Aloo Ki Tikki Burger Recipe


Voila! You’re done.


How to make aloo ki tikki burger recipe.


Aloo tikki is really just a fancy Hindi way of saying fried mashed potatoes. :) Which, clearly, is something you need in your life.


If you visit India you’ll find aloo tikki sold all over the place and they’re most commonly eaten in burger form or with various chutneys. They’re super cheap and quite tasty. Make sure you try some if you’re traveling in India.


How to Make Aloo Ki Tikki Burger Recipe

An Indian snacks vendor cooks aloo-tikki (fried potato cakes) at a roadside shop in New Delhi on October 22, 2014. AFP PHOTO / PRAKASH SINGH (Photo credit should read PRAKASH SINGH/AFP/Getty Images)


Have you ever eaten aloo tikki?




How to Make Aloo Ki Tikki Burger Recipe   How to Make Aloo Ki Tikki Burger Recipe

New Place to Eat in Mussoorie – Cafe Ivy at Char Dukan!

There’s a new place to eat at Char Dukan! Cafe Ivy is big news for the famous snack stands in Landour. It’s quickly become one of the best places to eat in Mussoorie.


Cafe Ivy - A new place to eat in Mussoorie at Char Dukan.


Our favorite place to eat in Char Dukan proper is Tip Top Tea Shop. But Cafe Ivy is something different entirely. While the regular Char Dukan eateries offer classic Indian snacks in a humble outdoor setting, Cafe Ivy is a real, indoor, sit down, full menu restaurant.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.


If you’ve been in India long you know it’s easy to get tired of street food. You can only eat so many noodles, pakoras, and paranthas. And while there are a lot of good places to eat in Mussoorie, they’re mostly located on Mall Road, far from Landour Cantonment. This makes Cafe Ivy an unprecedented edition to Char Dukan.


Oh, and did I mention the view?


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.


There is a gorgeous outdoor sitting area with a view of the Himalayan foothills that you can’t beat. It’s really beautiful.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.


TIP: Do NOT eat outside. While the view is gorgeous, it’s not a safe place to dine because of the local monkeys.


We went straight to the balcony because who wouldn’t? We started with lattes and sat relaxing and drinking in the scenery.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.


Unfortunately, not long after our food arrived, so did an aggressive monkey. I literally ended up holding my plate in one hand while kicking at the monkey with another, while my daughter stood by and did the classic fake-out throw to scare it off. A staff member came out pretty quickly to help us but it was clear that our outdoor dining experience was over and we finished our meal inside.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.

Mischievous Monkeys at Char Dukan


Monkeys are a particular nuisance at Char Dukan because it’s such a hot tourist spot and there’s always food lying around. But at Char Dukan proper there are also crowds, dogs, and enough activity to keep them relatively at bay. Not the case on this isolated balcony. Be warned. Take a coffee outside, but not a burger.


Thankfully, the ambiance inside is nearly as good as the one outside, maybe better actually. The decor is really fantastic, straight from someone’s unattainable Pinterest board.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.

Truly the loveliest restaurant I’ve visited in all of India.


Just look at those floors! It makes you want to come in and never leave. There are all manners of places to sit. Couches, long tables with benches, arm chairs, high stools; something for everyone.


There’s also a bookshelf with a random collection of books to curl up with. And they were playing classic rock the whole time we were there. This American was quite comfortable and happy. :)


The food was good, nothing too fancy but excellent quality. My daughter went straight for the nachos because that’s something she misses dearly from the states. They weren’t a bad representation, for India. A bed of Cornitos (Indian Doritos) topped with grilled chicken, baked beans, and cheese.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.


I went for the chicken burger because, as stereotypical as it sounds, hamburgers are one of the things I miss most from America. The chicken burger had a good flavor but the patty was a bit small and didn’t appear to be hand made, but possibly frozen. Also, there was way too much mayonnaise for my taste. But again, it had a good flavor, the bun was nice, and it was an overall enjoyable meal.


Cafe Ivy - A new place to eatin Mussoorie at Char Dukan.


We topped our experience off with a little dessert, because why not. There were both ice cream, and brownies on the menu so I asked if they could be combined. The message didn’t get conveyed clearly so they were brought separately but I used my American wiles to concoct the dish I wanted. Voila!


Cafe Ivy - A new place to eat in Mussoorie at Char Dukan.


Good Service, Good Prices at Cafe Ivy in Mussoorie


I was surprised to find the menu very reasonably priced. With the quality of the food and restaurant I expected it to be more expensive. For only 725 rupees (approximately 11 US dollars) we enjoyed:


  • 1 nacho appetizer
  • 1 latte
  • 1 cappuccino
  • 2 sodas
  • 1 burger entree with fries
  • 1 brownie
  • and 1 scoop of ice cream

Cafe Ivy - A new place to eat in Mussoorie at Char Dukan.

Best Place to Eat in Landour


I highly recommend visiting Cafe Ivy at Char Dukan. It has proven itself as one of the best places to eat in Mussoorie. I was sad that they were opening their doors just as we were leaving town. I would have visited over and over!


Heading to the hills soon and looking for cheap hotels in Mussoorie? Click here to find the latest prices for places to stay in Mussoorie.


Have you ever visited Mussoorie or one of India’s other hill stations?




Cafe Ivy - A new place to eat in Mussoorie at Char Dukan.  Cafe Ivy - A new place to eat in Mussoorie at Char Dukan.

Baingan Ka Bharta Recipe

Baingan ka bharta is officially my new favorite food. Who knew mashed eggplants could be so amazing? Indians, that’s who. Once again, Indian recipes take the mundane and make something marvelous.


My friend recently started teaching me more Indian recipes and this is the first thing we made. I pretty much want to marry it. If you’re looking for an amazing, authentic recipe for baingan ka bharta, look no further. I’ve never been opposed to eggplant recipes in the past but it’s also never been a go-to vegetable in the Bowman house. This stuff is so delicious.


Baingan ka Bharta (Mashed Eggplant) Ingredients


  • 2 eggplants
  • 4 onions
  • 4 tomatoes
  • several garlic cloves




  • salt
  • turmeric
  • coriander seeds (or powder)
  • cumin seeds
  • fenugreek seeds
  • dried fenugreek leaves
  • red chili powder
  • dried mango powder
  • masala spice blend (we used chana masala)


First, we give the eggplant a “deep bake”. To do this in a typical Indian kitchen we put the eggplant directly on the gas burner flame set very low. The knife makes it easier to turn.


Baingan Ka Bharta


We want to grill the eggplant until it’s blackened and quite soft. I’m sure it could be baked in a traditional American style oven but then you wouldn’t get that lovely smokey charred flavor that cooking it directly on the flame provides.


Baingan Ka Bharta


Once the eggplant is thoroughly cooked, give it a little chopping and remove the most blackened and burnt bits of skin.


Baingan Ka Bharta


Now, like all good Indian recipes, we put some oil in our pan and begin frying up our spices and the like.

Add a pinch of cumin seeds, coriander seeds, and just a couple of fenugreek seeds to your oil first.


Baingan Ka Bharta


Now add your onions and garlic. Use double the amount of onions to eggplant. We cooked two eggplants on this day so we used four onions. Garlic is to your preference. I say the more the better. Several cloves, at the very least.


Baingan Ka Bharta


Give your onions plenty of time to cook, you want them to be golden brown and for those lovely seeds to get a good frying, as well. While your onions cook, chop up some tomatoes. Also double the amount to your eggplant, so four in this case.


Baingan Ka Bharta


Once your onions are a lovely golden color add your chopped tomatoes and cook them for several minutes until they’re soft.


Baingan Ka Bharta


Now get out your masala (spice) box again!


  • A spoon of salt (or to your taste).
  • Two spoons of turmeric.
  • A pinch of dried fenugreek leaves.
  • A pinch of red chili powder, if you like a bit of kick.
  • 1/2 a spoon of dried mango powder, if you have that sort of thing lying around.
  • 1 spoon of your favorite Indian spice blend.


Every Indian seems to have their favorite spice blend. Sadly in America we tend to just have the poor option of  “curry powder”, which you will not find in all of India.


Baingan Ka Bharta

My friend swears by a mix called Chana Masala and puts it in everything. It is a powdered spice blend that includes coriander seeds, dry mango, salt, cumin, red chilies, kachri, black salt, pomegranate seeds, black pepper, tamarind, dried ginger, mint leaves, cassia, fenugreek leaves, cardamom, nutmeg, cloves, and mace. I don’t even know what some of that is, but I know it’s delicious. You can click the image to find it on Amazon.


Now that everything is smelling absolutely amazing, add your eggplant and give it a good mix and mash. Add just a touch of water if needed and let everything simmer together for a bit.


Baingan Ka Bharta


Serve with plain chapati or parantha. I know the finished product doesn’t look like much but oh my goodness at the flavor! No exaggeration, it is one of the most delicious things I have ever tasted in my entire life.


Baingan Ka Bharta


Every week I fall more in love with Indian food. I swear, Indian spices could make dirt taste good. Last month I didn’t know baingan ka bhurta existed. Now I can’t get enough of it.


What’s your favorite Indian dish?



Baingan ka bharta recipe. If you're looking for a creative eggplant recipe or an authentic Indian recipe, this is the dish for you. So amazing.     Baingan ka bharta recipe. Eggplant like you've never tasted before!



My Favorite Indian Soda

I’m no junk food connoisseur. But I feel like I need to tell you about two things today. My favorite Indian soda and the magic that is fresh lime soda.


Junk food around the world


Whenever you travel to another part of the world you’re always in store for some huge cultural differences. But sometimes it’s the little things that are the most fun. Namely – different varieties of snacks and junk food.


For example, in America we have Doritos and in India they have Cornitos.




Many people travel all over the globe for new food experiences. From the disgusting to the divine, people seek out foreign food encounters. Well, I’m here to say – don’t skip the snack aisle! A country’s snacks are a part of its culture, make sure you experience it. :)


TIP: pretty much all Indian snack foods are veg. Which is the hip Asian way of saying vegetarian.


You can find many Indian snack foods online. If you’re not heading abroad soon but are curious, check out Indian veg snacks on Amazon.


Indian Soda


Now, there are several kinds of soda in India that you won’t find on the aisles of an American grocery store. But my favorite is …NIMBOOZ!



Nimbooz - My favorite Indian Soda


Now, I know what you’re thinking – Oh … another lemon soda. I get it. Most lemon-lime sodas are pretty interchangeable. But not this one.


What makes Nimbooz different is, in addition to fresh lemon juice, it has just the tiniest tang of salt.


Sounds, weird, I know. But salt is a flavor enhancer and there’s something magical about the balance of salty and sweet. Trust me.


TIP: There are actually two varieties of Nimbooz. 7Up Nimbooz and 7Up Nimbooz Masala Soda.


The masala soda is carbonated and the regular Nimbooz is not. Believe me, it’s an important distinction. The first time I tried Nimbooz I bought the carbonated one and I fell in love with it. The next several times I purchased regular Nimbooz and I kept thinking they had gone flat. There’s not a great difference between the packaging so make sure it says “masala soda” on the bottle.


And if you’re in a restaurant, scan the menu for Nimboozes fancier cousin, the delight that is fresh lime soda.


Fresh Lime Soda in India


Fresh lime soda - a popular Indian drink.


We have found fresh lime soda available all over India and we pretty much always order it if we get the chance. It’s a combination of fresh lime juice and carbonated water. It comes in three varieties – sweet, salty, and mixed. Get it mixed!


The first time my husband ordered a salty and sweet mixed lime soda I had very big doubts. I really thought it would be gross. But after sampling his, that’s how I’ve ordered mine ever since.


Have you ever had Nimbooz or fresh lime soda? What’s your favorite foreign junk food?


Pin it!

Fresh lime soda - a treat not to miss while in India. My favorite Indian soda - and why you should try junkfood from around the world.


Planning a trip to India soon? Check out booking.com for affordable places to stay.




Egg Curry Recipe

Egg curry is yet another thing that I didn’t know existed until we came to India. I don’t know that I’ve ever seen it on a menu in South Asia but our ayah used to cook it for us and we couldn’t get enough of it.


I love collecting Indian recipes and this boiled egg curry is now in my repertoire. It’s a pretty simple and standard egg masala recipe and, assuming you have access to authentic Indian spices, I’m sure even a beginner cook can whip this up.


Indian recipes


Boiled Egg Curry Recipe


  • boiled eggs
  • potatoes
  • onions
  • garlic
  • tomatoes
  • indian spices (turmeric, coriander, masalas)


First, boil some eggs. Pretty easy.


Egg Curry Recipe


Chop up some onion and garlic, as usual. I don’t think any dish our ayah ever cooked didn’t start with garlic and onions in oil.


Egg Curry Recipe


Peel your boiled eggs and give them a little roll in some turmeric powder.


Egg Curry Recipe


Now fry them briefly in oil. Just enough to give them a little texture.


Egg Curry Recipe

Egg Curry Recipe


Now throw your onions and garlic in your oil and give ’em a nice cooking.


Egg Curry Recipe


Cut up a couple of tomatoes and add to the mix.


Egg Curry Recipe


Add your standard Indian seasonings. Salt, coriander powder, turmeric, kitchen king blend, maybe some garam masala. Don’t be shy here.


Egg Curry Recipe


Peel and cut up a couple of potatoes and toss them in, too.


Egg Curry Recipe


Occasionally had some water as things cook down. More water = more soup for spooning over your rice. The amount is really your call.


Egg Curry Recipe


Add your eggs back to your pan and serve over rice. NOM NOM NOM


Egg Curry Recipe


Have you ever tried egg curry? Check out more of my Indian Recipes.


I knew that I liked Indian food but we’ve become complete converts since arriving in Asia. I pretty much only cook Indian now. If you have the right spices most Indian recipes are really quite easy. I know we’re going to miss this stuff fiercely when we get back to the states. I’m going to have to find an Asian market so that I can find all the ingredients to make my favorite dishes.


Do you have a favorite Indian dish?


Egg curry recipe



Tip Top Tea Shop at Char Dukan in Mussoorie

Char Dukan in Landour, Mussoorie has been around since nearly the beginning of this former British summer retreat town. The name “Char Dukan” literally means “four shops” in Hindi. Although in the last 100 years an extra shop or two has sprung up.


There are many resorts in Mussoorie and it’s a popular destination with Indian tourists partly due to the lovely Mussoorie weather. When the rest of the country is roasting it’s nice and cool in this old British hill station. Click the Agoda ad below to find hotels in Mussoorie for as low as 12 US dollars.



Char Dukan, then and now.


Char Dukan in Mussorie, India




Char Dukan, Mussorie, India.


Naturally, Mussoorie tourism is booming in the summer months and Char Dukan is practically crawling with visitors on any Saturday of the year. Serving up typical Indian snack foods like parantha (<-click for recipe), maggi noodles, and paneer pakora, these old shops keep the masses fed before they venture out for a hike in the Himalayan foothills.


Char Dukan, Mussorie, India.


Tip Top Tea Shop


Tip Top Tea Shop at Char Dukan


There are many places to eat in Mussoorie but our favorite shop at Char Dukan, by far, is Tip Top Tea Shop. When facing the shops, Tip Top is on the far right. It serves up much the same menu as the rest of the shops, including the staple bun omelet (an omelet served in a sweet bun).


Indian Snack foods at Char Dukan, Mussorie.


But what kept us coming back week after week, were the pancakes. These are not your mama’s pancakes. No stacks of thin, flavorless flap jacks, here. When you order pancakes at Tip Top what you get is one, literal, pan-cake.


The best pancakes in Mussorie, India at Tip Top Tea Shop in Char Dukan.


Thick, sweet, and delicious, you really don’t even need the syrup. They come in a variety of custom flavors including banana, apple cinnamon, and chocolate.


Apple cinnamon pancake at Tip Top Tea Shop at Char Dukan in Mussorie, India.

Hot and crispy apple cinnamon pancake.


You can guess which flavor our boys preferred.


Choclate pancake at Tip Top Tea shop at Char Dukan in Mussorie, India.


This is India so be patient, your food will not come quickly or at the same time. Our boys loved to watch the cook work his magic.


Top Top Tea Shop at Char Dukan in Mussorie, India.


Ginger Lemon Tea


Before leaving make sure you don’t miss out on another Mussoorie specialty – Hot Honey Lemon Ginger Tea. It’s a nice alternative to the classic Indian milk chai.


Hot honey lemon ginger tea at Char Dukan in Mussoorie, India.


I preferred the bun omelet (I’m a salty, not a sweet kinda gal) but the rest of my family never left Tip Top without a scrumptious, fried pancake.


Have you ever been to Char Dukan or seen a pancake cooked this way?



Chutney – Green, Fast, and Fantastic

Chutney is one of the many things I couldn’t believe I hadn’t properly encountered before visiting South Asia.


Indian recipes


Green chutney, or coriander chutney, is so easy to make. It doesn’t even count as cooking, it’s that easy. But its definitely something you need in your life. Especially if you’ve mastered making those parathas. :)


Chutney recipe


Chutney Recipe


What you need:

  • cilantro

  • garlic

  • chilies

  • tomatoes

  • salt


First, coarsely chop your cilantro, cut the tops off of your chilies, and peel your garlic.




Now add everything to your blender. We used two roma type tomatoes, two chilies, and a generous helping of salt.





Blend until gorgeous.


Chutney recipe


Seriously, that’s it. You’re done.


And it’s soooo good. Cilantro and garlic are two of my favorite things in the world so it’s not surprise that I love this stuff so much.


Pair with anything and everything!





Dal Recipe – Red Lentils like Whoa

If you’re looking for authentic Indian recipes, one thing that you absolutely need in your arsenal is a good dal recipe.


Indian recipes


There are so many, wonderful variations of beans in India. Dal, or lentils, come in a rainbow of colors. Literally, you could easily find a dozen different hues of lentils. I’m pretty sure in a typical American grocery store you’ll only find one or two. So sad. If you can’t find red lentils in your area, check amazon.


Before traveling to India I heard a lot about Indias love affair with lentils and I thought it sounded bland and disappointing. I had experimented with lentils a time or two in my American kitchen and was not impressed. Clearly I just didn’t know what I was doing. Now red lentils are our favorite kind of dal and we have it regularly.


Dal recipe.

Authentic Indian Dal Recipe


Like all good Indian recipes, we start with chopped onions and garlic cooking in a bit of oil. Cook these until they’re lovely and golden. Optional: dice a tomato and give it a little cooking, too.

Add a teaspoon of salt and coriander powder.

Add half a teaspoon of turmeric and “kitchen king” powder, if available. Once again, head to amazon.

(I’m not sure if Kitchen King can be found in the states. Maybe in an Asian market? It’s a popular spice blend in Northern India. If you’re feeling reeeeallly ambitious, here’s a homemade kitchen king recipe.)


Dal recipe.

Oil, onions, garlic, and spices simmering nicely.


Now add roughly two cups of red lentils (or any other lentils you can get your hands on). Let your dry lentils cook in your oily spice mixture for a couple of minutes.


Dal Recipe - Red Lentils like whoa.


Now add two bowls (?) of water. I’m guessing that’s somewhere between 2 and 4 cups.


Dal Recipe - Red Lentils like whoa.


Now, pressure cookers are commonly used here. Two whistled will do you. Google tells me that traditional stove top methods would involve cooking lentils for around half an hour. I really don’t think you can mess this up. We’re not looking for firm lentils here, we want them to be lovely, delicious mush. Red lentils lend themselves to soupiness.


A Dal Recipe - Red Lentils like Whoa.


And VIOLA. Serve over rice.


You’ll never believe that a lentil could pack so much flavor. Like I said, these are our favorite. We eat them at least once a week and all four kids love them. Oh man. I am so craving lal dal (red lentils) now!


Authentic Indian Dal Recipe using red lentils.


Have you had unimpressive lentil encounters before? Or do you already know the loveliness of the lentil?



Paratha: Prepared Practically Perfect

Since we may be relocating soon, mastering a paratha recipe has suddenly become pretty high on my to-do list. In fact, taking careful notes of all the delicious desi dishes that our house helper makes for us suddenly seems like life or death.


Indian recipes


I had never heard of paratha (or parantha) until we first visited India. It’s a common Indian street food and a popular breakfast or teatime snack, from what I understand. We occasionally have them for lunch and practically gorge ourselves on them.


For us western minded folks, I think the best description of a paratha is to call it a stuffed tortilla. Do I have your attention now? *salivates*


Paratha Recipe - an Indian dish that's equivilent to a stuffed tortilla!


Disclaimer: the recipes that I share on here are going to be laid back but I will do my best to gauge approximate directions. Our house helper is an excellent cook who works from memory and doesn’t measure. Yeah. So if you’re the kind of person who has to follow a recipe obsessively and exactly, well, I’m really sorry this is about to happen to you.


Paratha Recipe



  • flour (typically, finely ground whole wheat)

  • water

  • cooked vegetable


Bear with me.



There are many kinds of fillings to choose from. Potato paratha are quite common. For that you would peal, cook, and mash your potatoes first and set aside to cool. In this particular instruction we’re going to make cauliflower paratha, one of my favorites.


First, grate the raw cauliflower. We had a partial head of cauliflower lying around already.


how to make parantha


Cook the grated cauliflower in a bit of oil and salt over medium heat. It really only takes a few minutes to give it a quick cooking. Turn off heat and let cool.


how to make parantha


Now we’re going to make our dough. Start with roughly 3 cups of flour and hand mix in small amounts of water until you have a nice wet dough. When it’s sticky but not a complete messy glob that makes you want to kill yourself, give it a good pounding/kneading for a minute or two. Add more flour or water if necessary.

Are you hyperventilating yet? Okay okay, here’s a video.



Tada! Now you have a nice dough ball that’s still slightly sticky to touch. Set aside a bit of extra flour to help with our rolling.


paratha recipe


Pinch off a golf ball sized bit of dough. Give it a little balling up in your hands and then roll it out a couple of times until it fits nicely all the way across your hand. Place the rolled out dough in your hand and add a nice handful of filling to the center.


Paratha recipe


Pinch the sides up to seal.


Paratha recipe


And then flatten the pinched up side in your palm to help flatten it again. Dip in your loose flour and, working in a circular motion, hand shape it a little to make it a nice round, flattish shape again.




Now dip it in the loose flour again on both sides and roll until it’s maybe 8 inches in diameter. It’s okay if you can see bits of your filling peaking through at thin spots.



Now throw that puppy on your skillet/griddle that’s on medium high heat.


Paratha recipe

You can clearly see bits of cauliflower peaking through the paratha here. No bigs.


Cook for a couple of minutes on one side. Flip. Butter generously. Cook. Flip. Butter. If you’re a pro like our Ayah, the whole procession develops in a nice orderly rhythm and is over fairly quickly. Good luck with that. :)


And in case all those words up there are useless to you and you’re a visual creature like myself, below is a short video to make all my recipe rhetoric make sense.



On this day we also had some cheese paranthas. Same premise, but stuffed with shredded cheese instead of cauliflower. I think we ended up with about 16 parathas total.

how to make parantha


Serve hot with yogurt, pickled mango, chutney, or whatever you please.


Paratha recipe

Not winning any food blogger photography prizes.


It’s really not that complicated, especially if you already know your way around a ball of dough. If you’ve mastered tortillas, parathas should be a cinch.


Have you ever tried parathas before?