These look like Khandvis,  because they are Khandvis… only I have layered them & stuffed them. Basic old recipes are treasures, however sometimes when that adventurous itch rears it’s head, I need to give in to my temptations to the looming who knows what will happen. Sometimes the adventure is a disaster, other times quite fulfilling. This was during those times, when I got a little itchy… & the itchy witch was pretty daring for I had never made Khandvis before!  Along with the” first time”  of making Khandvis, came the desire to deviate. I must say & as you can see – I was happy to hop this time. So why shy away from trying something new & delicious from the traditional base recipes?

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The children are back to school. We had a fun & rejuvenating holiday this time, doing nothing much – waking up late in the morning, lazing around, reading, decorating together, cooking/baking & a small trip to the Polar Express Train Ride ( This was just awesome- the kids had a blast). Now again I am back to scheduling my time, cooking healthy & nutritious food for dinner & to pack for lunch. So I try to put in as much as I can in the meals I make. This is one of those recipes, which has the protein, carb & veggies all in one. Instead of the regular roti or parathas/flatbread which should be accompanied with a side, this is kind of all in one meal & tastes great & awesome non messy for packed lunch with a side salad & yogurt.

I have used 3 kinds of flours here – Wheat, Corn & Chickpea, along with a few grated root vegetables & some spices. It resulted in a very fresh, crisp, savory, healthy paratha/bread.

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What a strange sounding Translation! Anyway…

India has a large repertoire of sweets. Some sweets are consumed all over the country whereas some are only typical to a region. Traditionally, a lot of Indian sweets are prepared with milk, sugar & flour. In India sweets play a very important role in the culture. Every happy occasion, every ceremony, & festival is marked by distribution of sweets. Just like a box of chocolate, or a bottle of wine is brought in as a gift, a regular form of gift in India is a box of sweets.

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I still haven’t got used to this crazy Texas weather. It was 65 degrees yesterday, and today its freezing 25 degrees. The kids have started the winter holidays. During these chilly winter evenings all I want to do is curl up at the corner of the couch with my cozy slipper socks, a throw and a good book.  The dinner can wait, but can it really? Well this is what happened…. Some parathas, some really hot stuffed jalapenos on the side & a bowl of yogurt. Quick & Simple.

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Have you ever wondered how a certain dish can bear similarities, not just in various regions of one country but all over the world?  One time I was going to make some instant Dhoklas-(a steamed fluffy bread made of chick pea flour/besan), and I realized I had no citric acid/fruit salt, without which the instant Dhokla was not going to happen. But I did mix in some onions, hot peppers, tomatoes, spice and herbs and made a crepe out of the chick pea batter. This version is also called a “Vegetarian Omlette” or “Chila” in some parts of India.

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Pakore wali Kadhi

Pakore wali Kadhi is seasoned Buttermilk with fried onion dumplings in it. This recipe has variations in different regions of India. In the north, this is very spicy and thicker than that in the west which is done a little bit sweeter and lighter and consumed more like a soup, often times without the dumplings.

The recipe below is the one from North India.

For the pakoras: 

Ingredients:

1. Onions 3 Big Yellow or Red
2. Besan/Chick Pea Flour (Gram Flour is NOT to be confused with GRAHAM Flour): 6-7 tablespoons full
3. Salt to taste
4. Oil to deep fry
5. 1 teaspoon of Ajwain (Carom Seeds)

Preparation:

Peel and Slice the onions vertically in to thin half moons.

Mix salt and besan with the sliced onions, and ajwain and mix it with hands, Squeeze the onions while you mix so the water from the onion comes out and makes a paste with the besan.

It should a sticky gooey paste. If it is not, you will need to add little water. Set the paste aside.

Heat enough oil in a pan or wok to deep fry. Spoon out the mix, one full tablespoon at a time in the hot oil and fry till they are golden brown. Drain on paper towels and aside. This is to be added to the Kadhi towards the end of the preparation.

Pakoras

For the Kadhi:

Ingredients:

1. 1.5 cups plain yogurt
2. 2 tablespoon of besan ( Chick pea flour)
3. 1/2 teaspoon turmeric
4. Salt to taste
5. 1 tablespoon of garlic paste

For seasoning:

1. 1.5 teaspoon of Panch Foron
2. 2 Red Dry Chilis
3. 2 Clove
4. 1″ stick of cinnamon
5. 1 Small green cardamom
6. A pinch of Asafoetida
7. 1 tablespoon of chopped curry leaves
8. 1 tablespoon Oil ( You can use the left over oil after frying the pakoras)
9. 1/4 onion chopped
10. 1/2 inch piece of ginger very finely chopped

For Tarka:

1. 1/2 teaspoon Cumin seeds
2. 1/2 teaspoon mustard seeds
3. 1 teaspoon red chili powder (Optional)
4. 1 teaspoon ghee

Preparation:

In a big bowl mix Yogurt, Besan, Garlic paste and Turmeric and mix it well with an egg beater, so there are no lumps of the besan. Add about 1.5 cups of water and beat for some more time till it gets to a  smooth buttermilk with no lumps.

Heat 2 tablespoons of oil and the cinnamom, cloves and cardamoms. After a minute, add the dry chilis, asafoetida and panch foron. Once the seeds start to splutter add the chopped onions and ginger and fry till the onions start to brown.

Add the buttermilk mix to this and boil at high heat till it starts to foam up. It will take about 15 minutes for it to be done. After 10 minutes add the curry leaves, salt and the pakoras. Boil for another few minutes and now its done.

Now the Tarka:

Heat the ghee, and add the Cumin and the mustard seeds. Once they start to splutter. Switch off the heat and add the red chili powder. Pour this immediately over the prepared Kadhi.

Onion Pakoras

Ingredients:

1. Onions 3 Big Yellow or Red
2. Besan/Chick Pea Flour (Gram Flour is NOT to be confused with GRAHAM Flour): 6-7 tablespoons full
3. Salt to taste
4. Oil to deep fry

Preparation:

Peel and Slice the onions vertically in to thin half moons.

Mix salt and besan with the sliced onions and mix it with hands, Squeeze the onions while you mix so the water from the onion comes out and makes a paste with the besan.

It should a sticky gooey paste. If it is not, you will need to add little water. Set the paste aside.

Heat enough oil in a pan or wok to deep fry. Spoon out the mix, one full tablespoon at a time in the hot oil and fry till they are golden brown. Drain on paper towels.

Serve with coriander & mint chutney.