Yummy Traditional : Breakfast
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Falafel Recipe


Falafel Recipe || Arabic Food || How to Make  Falafel with step-by-step photos 

Falafel is a staple Middle Eastern dish and popular street food around the world. that consists of fried spiced balls or patties of ground chickpeas, fresh herb, and the right spices, stuffed into a pita or wrapped with hummus and tahini sauces or generally some salad like tomato, lettuce, cucumber, onion, parsley, and yogurt.



I didn’t use yogurt and salad nor wrap and stuff. but you can vary by choice. Falafel basically is a delicious and flavorful chickpeas ball naturally vegan and vegetarian.

And I am sharing my complete step-by-step tutorial and important tips. Also, this falafel can be prepped ahead of time and you can freeze uncooked falafel balls or patties for use later 

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card



Falafel Ingredients:

Chickpeas; only use dried and soaked chickpeas, not canned chickpeas in this recipe as canned chickpeas will be too soft and wet and your falafel will turn soggy

Garlic: Use fresh garlic rather than garlic powder for the most robust flavor

Coriander leaves: this herb injects heaps of flavor into your falafel and turns the inside a beautiful vibrant green

Green chilies: A small-sized green pepper adds a kick of flavor and spice. you can adjust this to more or less. but don’t skip it

Cumin, and black pepper: these aromatic spices are used often in Middle Eastern cooking and have an earthy, spicy, and assertive flavor you'll love

Oil for frying: I use canola oil since this oil is much more convenient for frying purposes and is my preferred cooking oil.

Choose how to serve:

Middle Eastern Style: On the streets of the Middle East, falafel is typically served hot with a generous amount of tahini sauce.

As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini, and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.

On a brunch board: Serve your falafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.

Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus



Make ahead and freeze:

The prepared falafel mixture will be kept in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.

To freeze: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour.  Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month.  Falafel can be cooked from frozen by frying or baking

You Might Like This:

Tahini and hummus sauce

Easy pita bread

Dahi chutney

Onion salad         

If you have tried this Falafel Recipe then don’t forget to rate the recipe. You can also follow me on social media







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Soak chickpeas for at least 12 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well

Add white chickpeas, garlic, fresh coriander leaves, green chilies, salt


And cumin powder into the food processor. In the end, add black pepper powder splash some water, and blend them together until the mixture is finely ground. you will know it’s ready when the texture is more coarse

No need to add any binding agent in this recipe like gram flour or cornflour. Just take a tennis-size ball portion and give it to a ball or patty-shape



Heat the oil on a medium-high flame. Carefully drop the falafel into the oil. Avoid over-crowding the falafel; fry them in batches if necessary.



Using a slotted spoon, fry for 3-5 minutes until medium brown on the outside 

Falafel is ready



 Transfer onto the kitchen napkin

You can serve falafel for breakfast, lunch, and dinner

Gobi Paratha Recipe

Gobi Paratha recipe with step by step photos

Gobi Paratha | Stuffed Flatbread || How to make Gobi Paratha with step-by-step photos and video

Gobi Paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.it is a popular paratha along with mooli paratha and dal paratha

Gobi paratha is often made for breakfast in Punjabi homes, but I made it for dinner, I first learned how to make gobi paratha from my friend, I know how to make aloo paratha but not gobi paratha

I always thought making gobi paratha is difficult and honestly never ever tried to make it, Hopefully, you would like my effort kindly give me feedback, unfortunately, 
I didn’t get any signal feedback yet from all my readers even then I didn’t leave my efforts regarding sharing cooking recipes,

My Latest Video Gobi Paratha:


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To prepare this recipe first we will prepare dough for parathas take a large size bowl put fine atta along with salt as required mix well, add water as required, knead the fine flour with water as a smooth dough, cover, and keep aside for 20-30 minutes


Cut and rinse the cauliflower, and then grate the gobi pieces using a fine hand grater, keep the grated cauliflower in a bowl/plate


Rinse and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice


If you have tried this Gobi Paratha then don’t forget to rate the recipe. You can also follow me on social media 





Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.


Pour oil and heat it then add cumin seeds, let it crackle for a few seconds then add ginger and green chilies to the pan


Saute them for 2 minutes on medium flame, then add grated gobi and mix well


Start to now add dried spices powder, stir to mix well on medium-low heat


Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat


Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely


Divide equal balls of the dough, take 2 balls, and flatten them between your palm


Roll the 2 dough balls in equal size, and apply ghee over one of the rolled discs 


Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc


Slightly press and seal edges very well


Heat the Tawa/skillet or flat pan and put gobi paratha on hot Tawa, cook the paratha about 1/4, when the bottom side is cooked flip the gobi paratha and apply ghee on the cooked side


Flip the side apply ghee and further cook until a golden brownish color appears over the gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, and repeat the same process with all remaining parathas


Gobi Paratha is ready to hot-serve 

Serve gobi paratha hot with pickles or raitagarlic chutney 


Roghni Naan Recipe


Roghni Naan || Naan Recipe || How to make Roghni naan with step-by-step photos...

Roghni Naan is a type of enriched, leavened flatbread traditionally, in a cylindrical oven called a tandoor, it is a luxurious bread. Roghni Naan has strong flavors, with notes of yogurt, yeast, and dairy throughout, It has a soft, pillowy texture with a golden top enriched with melted butter as soon as it is out of the oven. It is a very rich bread which is why it is eaten on special occasions and enjoyed with some classic dishes like Nihari, Haleem, or BBQ items

Naan is one of those recipes that sounds intimidating but actually is not. In Pakistan, naans are available in every nook and cranny so I never bothered to take them back home. but now I begin to bake this fluffy flatbread. So, to get that same experience I tried a couple of recipes and then tweaked them all to create my perfect version. These Roghni Naan baked in the oven are as close to the authentic naan as it can get


This organic naan is a bit similar to the bakery sheermal or company sheermal rather better than market-bought
This organic naan is literally delicious, mildly sweet, and soft I love to eat it with doodh patti chai_once you try to make it at home trust me you won’t feel like having bakery buns and sheermal


  1. Kneading soft dough baking at the right temperature and applying the actual method is the key to making any type of naan soft and fluffy
  2. The marks on the naan should be deep, it is okay if in some places you pierce through the naan. Otherwise, the naan will get all puffy like pita bread during baking.
  3. Make sure the oven is preheated before baking. Also, only open the oven door at the time of changing the rack.
  4. Try not to bake the naan for over 1o mins on each side The longer you leave the naan in the oven the harder it will get. The right temperature and time are very important to ensure soft naan.
  5. If you feel your naan has gotten hard as soon as they are done baking splash them with some water, brush melted butter, and wrap them in foil. This step will return the moisture in them.


You can wrap the baked naan in foil put it in an airtight container and store it in the fridge. They will last for 2-3 days. You can reheat them in the microwave. Place the naan on a microwave-safe dish, cover it with a damp towel, and then warm it in 30-second bursts.

For more similar recipes:

For the best result follow my detailed step-by-step photo instructions and tips


If you have tried this Roghni Naan, don’t forget to rate the recipe. You can also follow me on social media







Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.


Roghni Naan

In a bowl first, combine all the dough ingredients such as lukewarm water, sugar, yeast, bread improver, milk powder

Add baking soda, salt, yogurt, and ghee

Stir to mix up very well until everything is incorporated Once mixed sift the flour into the mixture directly

Stir the flour with the help of a spatula until the dough comes together

Transfer to the working surface and knead into the soft, smooth, elastic dough, Stretch, and fold dough adding more water as necessary to ensure that the dough remains soft and loose_You can use a machine or hands to knead.
Grease the large bowl with a little oil_And put the dough into the bowl, Put the dough into the bowl cover it, and let the dough rise for 2 hours till it doubles in size


Punch the dough down to remove excess air

And again shift the dough onto the working surface

Divide the dough into 3-4 equal portions

Each dough ball's weight should be between 150 to 225

Shape a ball of each portion                                              

Prepare all the dough balls and place them on the plate


Grease the baking tray and place one dough ball_And spread out the thick circle about 7-8 inches with the help of fingers_No need to roll a pin
Keep the center slightly thinner than the edges_Prepare all naans this way

Leave them the rest for around 15-20 minutes Meantime preheat the oven to 250 C or 400 F

Make the deep indents with the help of a fork or any type of spoon/stick Or use your fingers

Brush some milk on each naan, And sprinkle some sesame seeds over the naan 


Put the naan in the oven first 7-8 minutes keep the baking tray on the bottom rack of the oven_Keep the upper grill off  You can flip the sides at around 7-8 minutes if you don’t want to change the rack of the oven

Keep an eye on the naans as all ovens work differently. Over-baking can make them hard Next, put the baking tray on top of the oven rack, Turn off the bottom grill
Turn on the upper grill because we need to broil the naan till the nice golden brown color_It will take hardly 5 minutes                                                        

Take out when the Naans are golden. Immediately brush with melted butter

Cover the naan again with a kitchen napkin for a while

Naan is ready to serve
I made 4 naans in 500g maida           


You can see naan texture and softness in the picture below

This organic naan can be served with doodh patti chai