20 Fabulous Paratha / Stuffed Savory Flat-bread Recipes

Parathas or stuffed savory flat-breads are a life savor for busy families. You can make the stuffing with a lot of different ingredients easily available in your kitchen. My favorites potato, avocado and kale. In winter try the methi paratha made with fenugreek or methi leaves. There are even parathas you can make with leftover dal or mung curry.

20 Fabulous Paratha Recipes

Chickpea Avocado Salad

This recipe is my new favorite. The flavors of spiced up chickpeas and avocado are great! This chickpea and avocado spreadable salad is great on its own as a side or can be spread on toast for a great breakfast or lunch sandwich.  A hint of lemon juice enhances the flavor or do not leave that out.

I made this chickpeas avocado spreadable for my daughter last week. She used it on her toast for breakfast. It is a great alternative to egg salad or avocado toast. It is nutrient rich and keeps you satiated for a long time. That makes it a perfect recipe for breakfast. It is not messy and travels well so it can be used for school lunches as well. It is best kept refrigerated.

You will need
1/2 cup dry chickpeas or 1 can of garbanzo beans
1 avocado
1/2 tsp. cayenne pepper powder (increase quantity to taste)
juice of 1/2 a lime
salt and pepper

Soak the dry chickpeas overnight and cook them in a pressure cooker the next day. I usually cook them in the instant pot for 17 minutes on the manual setting. Alternately, you can use canned peas. Rinse and drain the water.

Mash the chickpeas with a fork. Make sure you leave a few chunks.

Wash and rinse the avocado. Cut it into half, remove the seed and the peel. Dice finely.

Combine all the ingredients in a bowl.


Spicy Roasted Chickpeas No Oil (#WFPB)

Healthy nutritious snack options are always on my list of recipes to try. Spicy roasted chickpeas were on my list for a long time. I finally got a chance to post the recipe today. I keep this recipe simple for a spicy tart taste. You can increase the amount of spice or use your favorite spice mix for the flavors you love.

The question I get asked a lot is can you bake without oil? The trick to baking without oil is to keep the temperature lower than the recipes with oil. This prevents the food from burning up. If I were to use oil I would roast these peas at 400 F. Without oil 375 or even 350 F will suffice. Keep them longer to get them dry and crunchy.

You will need
1/2 cup dry chickpeas or 1 can of garbanzo beans
salt and pepper to taste
1/2 tsp. cayenne pepper powder

Spice mix
1 tsp. Chaat masala
1 tsp. garlic powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. cumin powder

Soak the chickpeas overnight and cook in a pressure cooker until fork tender. I use my instant pot and it takes me 17 minutes manual to get them fully cooked. Alternately, you can use canned chickpeas. Just rinse and drain the water.

Preheat oven to 375 F. Blot dry the chickpeas on a paper towel. Combine with the seasoning and spices. Spread on a baking sheet evenly and bake for 20 minutes. Remove the baking sheet from the oven. Mix them up with a spatula and put them back for another 20 minutes.


Channa Masala No Oil (#WFPB)

Today I am posting a tried and tested recipe for channa masala without oil. If you have ever eaten channa masala in a restaurant you had to have seen the oil. You may then wonder how it is possible to make this dish without oil. The reality is oil does not add as much flavor. As long as the onion tomato mix is thoroughly cooked with the spices the channa masala turns out perfect. You will never miss the oil.

I made this channa masala after my daughter returned home for summer. She wanted some of her favorites and this dish places somewhere at the top of her list.

You will need
1 cup dry chickpeas or garbanzo beans (or 1 can)
1 small onion
1 medium tomato
1 tbsp. ginger garlic paste
1 tbsp. tamarind paste
1 tbsp. channa masala spice mix
1 tsp. turmeric powder
salt to taste

Soak the dry beans overnight. Next day pressure cook the beans under fork tender. For me it is 15 minutes under pressure or if using the instant pot then 17 minutes manual mode under pressure. If using a can rinse and drain the water. Keep aside.

Mince the onion. Add a 1/4 cup of water to a pan and bring it to a boil. Add the onion and let it cook on medium heat until it is pink and translucent. In the meantime dice the tomato.

Add all the other ingredients, a half cup of water and bring to a boil. Lower heat and let it simmer until it is cooked and the water is almost gone.

Add the reserved beans, salt to taste and a half cup of water. Bring to a boil and let it simmer on medium heat until the gravy reaches a consistency you like.

The channa masala with no oil is done.

Enjoy with a flatbread or rice!

Stew with Quinoa and Orange Lentils (No oil) WFPB and Vegan

One pot meals are a favorite in my house. But they have taken on a whole new form lately. About 3 months back I decided to stop using oil or processed food. The family was not really on board so I made small portions for myself. To make it easy on myself I would cook one pot meals. As the recipes evolved everyone in the house wanted what I was having. We all love fresh vegetables and with the right spices and legumes for flavor these one pot meals are delicious. I add a whole grain to the pot to make it it a complete nutritious meal. There is so much variety in beans, lentils and whole grain, there are endless flavorful combinations. Try it, you will love it.

This is a very nutrient rich dish. Each serving is rich is protein, fiber, vitamins, minerals and complex carbs. When you eat this kind of food you have to remember that a large volume accounts for a relatively small amount of calories. Each serving of a large filling bowl of food is about 140 calories.

Note: Cook the legumes and grains first. Then add the vegetables for the last few minutes of cooking time. This way the vegetables will not get mushy, they will retain their shape and color but will be fully cooked.

You will need (5 servings)
1/2 cup rainbow quinoa
1/2 cup orange lentils (masoor dal)
1/4 onion
3 shitake mushrooms, diced
1/2 cup carrots, diced
1/2 cup zucchini, diced
1/2 cup green beans, diced
1/2 cup yellow squash, diced
1/2 cup red bell pepper
1 large tomato
1 handful each of spinach, arugula and kale
1 tbsp. cumin coriander powder
3 tbsp. sambar or dal masala (I added rasam masala)
1 tsp. turmeric powder
1 1/2 tbsp. nutritional yeast (source of B12 for vegans, you can skip if you want)
salt to taste

Wash and rinse the quinoa and lentils. Soak in a about a 1/4 cup water and keep aside until needed.

Bring about 3 cups of water to a boil in a large pan. Add the diced onion and the soaked quinoa and lentils. Cover and let it cook, about 5-8 minutes. The lentils and quinoa should be cooked completely. Add salt to taste and the spices (the last 5 ingredients on the list).

Now begin adding the vegetables. Place them one by one in the center of pan starting with the mushrooms in the order listed. Push down in the center as you add them. This will create a well for the vegetables in the center pushing the cooked lentils and quinoa to the sides of the pan. Add all the vegetables except the greens, sprinkle with a little salt, cover and let it cook on medium-low heat for a 2 couple of minutes.

Uncover and stir the vegetables in the center of the pan leaving the ring of quinoa and lentils on the side. The fresh vegetables will release juices and cook in them. Cover and cook for another 3-4 minutes.

Then add the greens. Combine all the ingredients in the pan and let them simmer for a couple of minutes. If it feels too dry add a little water warmed in the microwave.

Turn off the heat and serve hot. Optionally, top it with roasted sesame seeds or seeds of your choice to increase the fat content.


Sweet and Sour Tofu

This Sweet and Sour Tofu recipe is a favorite in my house. The flavors are so good together. The roasted sesame seeds enhance that flavor and best of all it is baked. The recipe itself is very simple. The sauce adds all the flavor and is made with ingredients you should have around the house. Baking simplifies the cooking process even further.

I rarely prepare tofu at home. I usually never get around to buying it. But when I do this is one of the recipes I make. Here in the US, Tofu is often used in restaurants as a vegetarian/vegan substitute for animal based add-ins, fondly called 'protein'. I have always found that weird. Protein is not a food group, it is a macro. And we know there is protein in all plant based foods, even potato. But I digress. I like tofu and so does my family. We prefer the extra firm kind that holds its shape.

You can eat this Sweet and Sour Tofu as a snack, a side to a stir fry or you can eat it as the main dish to a side of fried rice.

You will need
1 packet extra firm tofu

2 tbsp. soy sauce
3 tbsp. thick maple syrup
2 tbsp. rice vinegar
1 tsp. sesame oil
salt and pepper to taste

1 tbsp. soy sauce
1 tbsp. thick maple syrup
1 tsp. corn starch
1 tsp. sesame seeds

Preheat oven to 375 F.

Drain the block of tofu under some heavy weight being careful not to crush it. Discard the water and chop the tofu in bite size chunks. Combine all the ingredients for the marinade in a bowl. Add the tofu cubes to it. Let is rest for 30 minutes.

Evenly place the tofu chunks on a baking sheet. Save the marinade. I do not line the sheet nor do I use oil to prep it. Bake for about 10 minutes. Remove from the oven, flip the cubes over and bake another 10 minutes.

During the last few minutes of baking Add all the topping ingredients except the sesame seeds to the saved marinade. Transfer to a pan and cook on low heat to thicken. Take it off the heat and keep aside. Add the sesame seeds to a small dry pan and roast on low heat until they till color slightly and are fragrant. Take it off the heat.

Take the baked tofu out of the oven and transfer it to a serving dish. Pour the thickened sauce over the top. Sprinkle the sesame seeds.


Simple Vegan Breakfast Oatmeal with the Works

Breakfast is usually a busy time of the day in most homes and my house is no exception. Fixing lunch, getting ready for work, feeding the cats and taking them for a stroll in the garden are some of the things that have to get done. When everything is done, I like to sit down with the family for breakfast. Oatmeal is my go to breakfast. It is the easiest breakfast to put together with a variety of ways to cook it.

Last year I posted my favorite oatmeal recipe. That was before I cut dairy out of my diet. Today I am posting my current favorite vegan oatmeal recipe. I had toyed with using water instead of milk for a long time but I have a problem with mushy texture so I was not sure it would work for me. If you do not like mushy food try this recipe.

Have fun with the toppings. Anything that enhances the flavor works. Here is are some ideas of what I like and use frequently.

You will need
1/3 cup old fashioned rolled oats
1 scant tsp. chia seeds
1 tsp. ground flax seeds (I buy them whole and grind enough for a week)
1 tsp. unsweetened dried coconut
1 tsp. brown sugar or maple syrup
1 banana (optional)
1 tbsp raisins (optional)
1/4 tsp. cinnamon powder (optional)

Assemble all the ingredients. I have everything in a drawer for quick access in the morning.

Put the oatmeal in a microwave safe bowl with 1/4 cup of water. Cook it for 1 minute. This is the consistency I like. Cook with more or less water as per your taste. Adjust time if needed. Remember all microwave ovens are different. Start with 30 secs and go from there until you find the time that works for you.

Add all the toppings. Chop the fruit and add that to the bowl. Your bowl of oatmeal is ready. I like to eat it as soon as it is done. I do not like mushy texture. I add a little water if I am unable to eat it as soon as it is done.


Edible bread basket

Edible Spring Bread Basket / Braided Bread Basket

After I had made an edible bread basket I had this vision of a shallower basket that could be used as a centerpiece decorated with flowers. ...