Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is a Levantine and Egyptian dish that most likely originated in Egypt, but is commonly eaten throughout Western Asia.

Falafel is commonly served in a pita, which acts as a pocket or wrapped in a flatbread known as taboon. “Falafel” frequently refers to a wrapped sandwich prepared in this way: the falafel “balls” are typically laid over a bed of salad or pickles, drizzled with tahini sauce. Falafel can also be eaten alone as a snack or served as part of an assortment of appetizers known as meze.

I was trying to make falafel since last year but got a chance to make this year.LOL. I was trying to make it last week December 2018 and its January 3, 2019, I know poor joke, but yes, I got a chance to make it today. Falafel is very easy to make and healthy to eat as well. It requires the only soaking time of Chickpeas, rest is taken care off easily.

I make tahini sauce and hummus fresh the day I make falafel. I will post tahini sauce and hummus recipe soon. As a photographer, I am interested to give time to the individual photo shoot for them. You can use tahini sauce readymade as well.

Tahini sauce is nothing but sesame seeds roasted and making paste grinding with olive oil and sea salt. Hummus is made of boiled chickpea and grind with garlic cloves, lemon juice, tahini sauce, and salt.

Now a quick recipe for falafel.



2 cup chickpeas soaked overnight.

1 onion finely chopped

3 to 4 tsp sesame seeds

2 tsp cumin powder

1/4 cup chopped parsley or coriander or both.

2 to 3 garlic cloves

2 to 3 green chilies finely chopped

1 tsp red chili powder

1 tsp baking soda.

1/2 cup gram flour (Besan)

Salt to taste.



  1. Make a fine paste of soaked chickpea without adding water.
  2. Add all ingredient listed above.
  3. Adjust gram flour to bind everything together.
  4. Make equal size portion of a lemon size and make a small ball or flat them.
  5. Deep fry till they get golden brown on medium to high flame.
  6. Serve hot with hummus as snacks or serve with pita bread garnish with onion lemon juice, tomato, lettuce, and hummus.








Flaxseed​ and sesame chutney


Flax, also known as common flax or linseed. It is a food and fiber crop cultivated in cooler regions of the world. Sesame seeds are widely naturalized in tropical regions around the world and are cultivated for its edible sesame seeds, which grow in pods or “buns”. So these two seeds contain a very high nutritional value. Flaxseeds are rich in omega 3 fatty acid and sesame are rich in calcium.

Think of the benefit it will give it to your body when included in your diet every day. I make dry chutney with the mixture of flax seeds and sesame seeds so It can be included in day to day meal.

It is very easy to make and tasty as well. Very few ingredients make this dry chutney flavorful and healthy.



1/2 cup flaxseeds

1/2 cup sesame seeds

5 to 6 dry red chilies

3 to 4 garlic cloves

1 tsp red chili powder (optional)




  • Dry roast sesame seeds and flax seeds separately.
  • Dry roast chili on low flame for two to three minutes just to make them crisp.
  • Let all these ingredients cool completely.
  • In a mixer, jar grind all the ingredients together to a fine powder.



Sevaiyan Kheer


Seviyan Kheer (Vermicelli Kheer) is a sweet milky pudding made with vermicelli, milk, and ghee. It’s an easy popular dessert across India and Pakistan and is often made on festive occasions like Eid and marriages.

This dessert is very easy to make and is real healthy. Kheer is made by roasting vermicelli in ghee and adding milk, sugar and dry fruits in it when vermicelli softens it is ready to eat.

I don’t make this kheer very sweet, and sugar only for sweet taste. The original flavor comes from dry fruits and saffron I add into it. You can add dry fruit of your choice and quantity you like. Here have taken roasted Vermicelli, you can take raw one and fry in the ghee we are using for kheer. As I have taken the roasted one I just gave a shake in ghee for few seconds.



1 cup Dry roasted Vermicelli

1 tbsp clarified butter

3 cup milk

1 pinch saffron

3 to 4 cloves

1/2 cup sugar

1 tsp of cardamom powder

10 to 12 cashew nuts

10 to12 pistachios

10 to 12 almonds

10 to 12 raisins





Chiroti is a delicacy predominantly served in Karnataka and Maharashtra. It is also famous in parts of Telangana state. Especially in the districts of Nalgonda. Here it is known by the name Pheni/Peni. It is served as a dessert on special occasions such as a festival or a wedding.

It’s prepared by rolling out kneaded dough made of maida ( all purpose flour)into layered circular shapes and then deep frying in ghee or oil. The outcome resembles a semi-golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and garnished by almond or Pistachio slices.

1 cup Maida (all purpose flour)

2 tbsp rava (semolina)

1/2 cup milk

2 tbsp ghee

sugar powder

pinch of salt


2 tbsp cornstarch

2 tbsp melted ghee


  • Mix maida, rava and salt, heat ghee and pour in this mixture.
  • Mix well and when the ghee is warm start making a dough using milk. keep covered for 15 to 2 mins.
  • Later make equal portion approximately 6 balls of dough.
  • Make chapati ( rolling into circular shape)of three balls.
  • Place one chapati apply satha on it evenly.
  • Place second with same and with third as well.
  • Roll all these chapatis tightly to form a log.
  • Cut into half inches and roll to small circle not to thin, a bit thick.
  • Fry in oil till light pink.
  • Dust sugar powder.


Motichoor Laddoo


Boondi Laddoo is a popular Indian sweet made from gram flour batter, since the batter is poured through a ladle or sieve with perforations while frying. these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in Hindi which means water droplets).  Motichoor laddoos are made the same way, same procedure but the boondi is a very very small pearl-like Moti in motichoor laddoos. It is a bit difficult to get very very small droplet.

Thus I made with a DIY sieve with aluminum foil. Folded four times to make it stiff and punch holes with push pins, it formed funnel-like holes all over.



1 cup besan


Food color (optional)

few Saffron thread

For Syrup

1 cup sugar

1/2 cup water

1 tsp cardamon powder

1 tbsp crushed pistachio or melon seeds (roasted)



  • Mix gram flour and water and food color if needed, to make the smooth runny consistency. It should be a little thick than water
  • Heat oil in Kadai now hold the sieve on the kadai and pour this gram flour batter on it, the small droplet will fall in the kadai. Fry them for a minute or two and remove immediately. The flame should not be on high. Keep the flame on medium.
  • Continue same with the remaining batter.
  • Now to make syrup mix sugar and water and boil, once it boils keep checking if it forms a single sticky string when hold and released between your thumb and index finger.
  • Shut the flame off and add pistachio or melon seeds, saffron, cardamom powder into it, followed by moti choor into it. Cover till it becomes warm and then make laddoos out of it.



Chakli (Bhajni chi chakli)


Chakli is a savory snack from India. It is a spiral-shaped snack with a spiked surface.

Chakli is typically made from mix flours and spices. It has several variations, depending on the types and proportion of flours used. Murrukku a similar snack typically made without the Bengal gram flour and is also sometimes called “chakli”.

The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually, a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil until it becomes brown in color. It is then removed from the oil, drained and cooled.

I would like to mention here that I have made the flour of chakli by making powder of roasted rice and all the below ingredients using mixer grinder. Generally, In India, this flour is freshly given in flour mills. I am giving a proportion of brown rice, but instead can use only white rice or rice flour.



1 cup brown rice

1 cup rice flour

1 cup chana dal ( split chickpeas)

1/2 cup moong dal (split green gram)

1/2 cup udid dal (split black gram)

2 tablespoon of butter

1/4 cup sesame seeds

3 tsp caraway seeds

2 tsp cumin seeds (roasted)

2 tsp coriander seeds(roasted)

1 tbsp chili powder

salt to taste

water half in the proportion of the total flour (total flour should be measured with cup and water should be taken accordingly)



  • Heat kadai to medium flame, roast rice till it changes color to bright color, here we have taken brown rice so it should change color to bright light color.
  • Remove it from kadai and place to cool.
  • In same kadai roast chana dal, roast on medium to low flame, keep on stirring at intervals. Let it change color to bright than its usual one. It gives a nutty aroma when it is roasted well.
  • Remove it from Kadai and place it to cool.
  • In same kadai roast udid dal and moong dal, stir it well, roast and let it change the color. It gives a nutty aroma when it is roasted well.
  • Roast jeera and coriander on low flame. Roast till it leaves aroma.
  • Let all the ingredients cool.
  • In a mixer, jar make a fine powder of rice. Followed by moong, udid and chickpea dal.
  • Make a powder of roasted jeera and coriander.
  • Heat water, add butter into it. Let water boil and butter melts.
  • In a mixing bowl take rice flour and the powder we ground of brown rice and dal’s pour boiling hot water salt chili powder, sesame seeds, and salt.
  • Mix with spatula well and keep covered for half an hour.
  • Later knead well and form a soft dough, use normal water if necessary.
  • Heat kadai and pour oil to heat.
  • Now make a small portion of dough and fill in chakli mold to make chakli.
  • Fry in oil, let the oil be on medium flame.
  • Flip in between. Fry till it changes color to light golden or light brown color.
  • Fry chakli’s four to five at a time not more than this.


Note: Don’t use turmeric, it will not give a good color to chakli




Amritsari Kulcha

Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of naan.

Kulcha is made from refined flour (maida) water, a pinch of salt and a baking soda and butter, mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven until done.  I cooked on tava or skillet here.

When baked, it is often brushed with butter or clarified butter (ghee) although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry (chole) is the dish of choice for being eaten with kulcha. I cooked Pindi chole, but instead, I used green chana.



2 cup refined flour (maida)

1 tsp salt or per required for taste

1/2 tsp baking powder

2 tbsp soft butter

Stuffing Ingredients For Kulcha

4 to 5 boiled potatoes

1 small onion chopped

2 to3 green chili

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp black pepper powder

1 tsp kasoori methi

1 tsp ginger chopped

1 tsp amchur powder

1 tsp black salt

2 tsp chopped coriander

1 tsp red chili powder

dry refined flour if needed.


  • In a mixing bowl add maida (all purpose flour), salt and baking powder.
  • Add little by little water and knead the dough. Knead until the dough is soft.
  • Apply about 1/2 tbsp butter and keep covered for about 20 to 30 mins.
  • Later knead once again and make a flat circle out of it, no perfect shape required.
  • Apply butter all over and fold half a way, apply butter on the folded layer and then fold the other half on it.
  • Now make an equal size cut on this roll, almost 6 to 8 pcs are formed.
  • Keep covered and let it rest for 10 mins.
  • In another bowl mash potatoes and mix all the ingredients mentioned above. Spice can be adjusted according to your preferences.
  • Now fill the stuffing in the dough and make a flatbread spreading with the fingers evenly, like stuffed parathas. Here you want to roll you can but making with the hand will give a nice uneven texture.
  • Heat cast iron skillet or Tawa, don’t use a nonstick utensil.
  • Brush water on the kulcha and place the water brush side on tawa, now spread chopped coriander leaves on kulcha and brush water on top of kulcha. Let the flame be on medium to low.
  • After a minute or two, flip entire tawa on naked flame and cook Kulcha evenly on low to medium flame all over. Kulcha will not get off the tawa while cooking upside down.
  • Once cooked keep the tawa on flame for few minutes and try to remove kulcha from tawa.
  • Apply butter on Kulcha and serve hot.
  • It can be eaten with any curry or sabji.