SERVES: 10 puries               TIME: 30 Minutes


  1. 2 cup whole wheat flour
  2. 1 1/2 tsp red chili powder
  3. 1/4 tsp turmeric powder
  4. 1 tbsp sesame seed
  5. 1 1/2 tbsp oil
  6. Salt for tast
  7. 3/4 cup Water
  8. Oil for deep frying



  1. Take whole wheat flour in a bowl.
  2. Add all dry spices and salt,  sesame seeds  and add them in the flour.
  3. Add  warm oil .
  4. Mix well. Rub the flour between your palms properly.
  5. Knead a tight dough using water. Add water step by step and knead well for 4 minutes.
  6. Keep it aside for 20 minutes.
  7. Divide the masala puri dough into 10 equal parts.
  8. Roll the puri into circle.
  9. Pork them using knife.
  10. Heat the oil in a deep kadai.
  11. Flip them in between for some time.
  12. When it starts to get fried brown color on crust take it out.
  13. Store them into air tight container.
  14. Enjoy this crispy masala puri with tea or coffee.



  1. Do not roll the puries thin. If they are thin then it will get hard.
  2. For crispy and flaky puri , puri should be enough thick

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SERVES: 6               TIME: 40 Minutes


  1. 1/2 cup sugar
  2. 1/2 cup milk
  3. 4 3/4 tbsp ghee
  4. 3 1/2 cup maida
  5. a pinch of salt
  6. ghee for deep-frying


  1. Combine the milk, sugar and ghee in a non-stick pan, mix well and cook on a medium flame for 2.5 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
  2. Sieve maida and pinch of salt together in a bowl with the help of a strainer.
  3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.
  4. Divide the dough into 4 equal portions.
  5. Roll out a portion in a circle.
  6. Cut it in diamond shaped pieces and prick each diamond.
  7. Heat the ghee in a non-stick kadhai and deep-fry the shankarpali, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
  8. Cool completely and store in an air-tight container.


  1. For Shankarpali’s to last long, you can use warm water instead of milk

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SERVES: 4 people        TIME: 20 Minutes


  1. 1 1/2 cups besan (gram flour)
  2. 1 1/2 tbsp semolina (rava)
  3. 4 tsp sugar
  4. 1 tsp ginger-green chilli paste
  5. 1 tsp lemon juice
  6. Salt to taste
  7. 1 tsp Eno
  8. 3 tsp oil
  9. 1 tsp mustard seeds
  10. 1 tsp sesame seeds
  11. A pinch of asafoetida
  12. 2 to 3 curry leaves
  13. 1 tsp chopped green chillies

For Garnishing
2 tbsp finely chopped coriander and green chilli’s.

For Serving chutney
Green chutney


  1. Combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter.
  2. Just before steaming, add Eno and mix lightly.
  3. Pour the mixture immediately in thali and spread evenly by rotating the thali clockwise.
  4. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked and keep it aside.

For Tempering:

  1. Heat the oil in a small non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds
  3. Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
  4. Pour the tempering over the prepared dhoklas and spread it evenly.
  5. Cut into pieces, garnish with coriander and serve immediately with green chutney.


  1. You can have hot yellow dhokla with tomato sauce incase if you don’t have green chutney


#dhokla for quick #lunch on a very busy day. .. #love #care #share

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SERVES: 11 TO 12 theplas TIME: 60 Minutes


(measuring cup used, 1 cup = 250 ml)

  1. 1 cup methi leaves/fenugreek leaves, tightly packed
  2. 3 cups whole wheat flour/atta
  3. ½ tsp red chili powder/lal mirch powder
  4. ½ tsp turmeric powder/haldi
  5. ½ tsp cumin powder/jeera
  6. ½ tsp coriander powder/dhania powder
  7. ¾ tsp salt or add as required
  8. 1 tbsp oil
  9. 4 to 5 tbsp yogurt/dahi or water for kneading or add as required
  10. Ghee for roasting theplas, as required
  1. Rinse 1 cup methi leaves very well in water, then drain them and chop finely and keep them aside.
  2. In a mixing bowl, take 3 cups whole wheat flour. 
  3. Add all the spices and herbs.
  4. Add the chopped methi leaves.
  5. Mix everything well.
  6. Add curd (for a vegan option add very little water instead of curd).
  7. Mix again and knead into a dough and don’t add water while kneading as methi leaves release water.
  8. Knead the dough very well and add more curd if required while kneading.
  9. Make medium sized balls from the dough.
  10. Take a medium sized ball and sprinkle some flour on it.
  11. With the rolling pin begin to roll the thepla.
  12. Roll the thepla to a round of about 5-6 inches in diameter.
  13. On a hot tawa place the thepla and flip when one side is partly cooked.
  14. Spread ghee on this side and then flip the thepla again.
  15. Now spread the ghee on this side and flip a couple of times till you get golden spots and the methi thepla is cooked evenly.
  16. Serve methi thepla with plain yogurt or pickle.