Palak Poori Recipe | How to make Spinach Puri

Spinach Poori | How to make Spinach Poori -Toddler Recipe

palak puri

Today, I am going to share spinach poori or palak poori recipe. This is a special toddler recipe for those children who do not want to eat vegetable, same like my daughter 🙂
She never wants to eat vegetables so I always hide these vegetables in Poori, Paratha and chapati (roti). Same like Palak green poori, I have also tried tomato poori.

Spinach poori is healthy and delicious Indian bread which is prepared by spinach puree, wheat flour and special Indian spices such as a Garam Masala, Cumin Powder and other spices. Poori is always like by a toddler or elders but, when you try with vegetables like spinach or carrot or tomato. It always enhances the taste of puri. This palak puri takes same time to get prepared as required for simple puri. So lets try how to make palak poori with simple step- by-step instruction.

wheat flour (chapati aata). : 1 Cup
Spinach: 1 Cup
Ajwain:1/4 Teaspoon
Ginger: 1/4th Inch
Salt to taste
Chilly powder: 1/4th Teaspoon
Garam Masala: 1/4th Teaspoon
Cumin Seed Powder: 1/4th Teaspoon
Oil for fry


Recipe for Spinach Poori:

1. Blanch the spinach. Take water and boil, add spinach leaves in boiling water and let them cook for 1 minute. Switch off the gas and remove from the water.
2. In mixer grinder, take blanch spinach, ajwain and ginger. grind it till the smooth paste.
3. Now take wheat flour in a bowl. Add chilly powder, salt and spinach paste.
4. Make a dough. Do not add water, if required only add a spoon of water. Add little oil to make smooth dough.
5. Keep it aside the dough for 10 minutes.
6. Heat the oil in kadhai. Make poori and deep fry palak poori in heated oil.
7. Serve with curd, ketchup or achar.

Spinach Poori

Yummy Indian Recipes


Basic, State or Central? Solving the FSSAI License Questions?

FSSAI License Questions for your Food Business in the India

Source: Internet

As my brother is a Chef in a famous restaurant in Mumbai and he is planning to open a small food cafe in Mumbai so my first duty or you can say help to get all the details for opening a cafe. In my research, I have found some details which I am going to share today.

Are you a food Start-up not sure about which type FSSAI license is an application on your business India, in this post we will discuss the FSSAI License type application on food operation in India.

What are the kinds of FSSAI License?

There are 3 kinds of FSSAI LICENSE


What is the eligibility to obtain food license?



Documents Required for registration:

Basic registration

  • Photo ID issued by Government authority
  • Photo of FBO
  • Scanned Copy of Signature

State License

  • Photo ID issued by Government authority
  • Address proof issued by Government authority
  • Photo of FBO
  • List of Directors with full address and contact
  • Proof of possession of premises
  • Partnership Deed/Affidavit of Proprietorship/MOA&AOA
  • NOC & Copy of License from manufacturer (mandatory for re-labelers and re-packers only)
  • Declaration Form
  • List of food products
  • Blue Print of Processing Unit & Equipment/Machinery
  • Production unit photograph
  • For Transporter: Proof for Turnover or self-declaration of number of vehicles
  • Scanned Copy of Signature

Central License

  • Photo ID issued by Government authority
  • Address proof issued by Government authority
  • Photo of FBO
  • List of Directors with full address and contact
  • Proof of possession of premises
  • Partnership Deed/Affidavit of Proprietorship/MOA&AOA
  • NOC & Copy of License from manufacturer (mandatory for re-labelers and re-packers only)
  • Declaration Form
  • List of food products
  • Blue Print of Processing Unit & Equipment/Machinery
  • Production unit photograph
  • For Transporter: Proof for Turnover or self-declaration of number of vehicles
  • For Importer & Exporter
  • Scanned Copy of Signature

Process for FSSAI registration

The procedure for obtaining a FSSAI license:

  1. Application for Food License shall be made in FORM B to the concerned licensing central authority or the state licensing authority, based on the eligibility criteria for the food business
  2. The application for food registration or license shall be supplemented by a self-attested declaration in the prescribed format declaring that he confirms to the Food Safety and Standards Act as well as the Regulations or Bye-Laws & he will follow all the guidelines mentioned on Hygiene and Sanitary Practices in conjunction with the necessary documents and required license fee.
  3. The Authorities will also carry out an inspection of the food business.
  4. The food license will be issued by the concerned licensing authority within the period of 60 days.
  5. If from the date of making completed application, a license isn’t issued within 60 days or the applicant hasn’t received any intimation with this regard than the applicant may commence his food business without waiting for further communication.

Thank You!



Veg Manchurian Gravy Recipe, How To make Mix Vegetables Chinese Manchurian

How To make Mix Vegetables Chinese Manchurian


One of the favorites main course in the veg indo Chinese is Veg Manchurian,

Today, I am sharing restaurant style Veg Manchurian gravy. This can easily get made within 15 minutes if the fried Manchurian balls are ready.

I love all indo Chinese dishes whether it is Veg Chinese or nonveg chinese dishes. In fact fried rice or schezwan noodle are always favorites in our family.

I have every single vegetable while making Manchurian like beans, carrot, cabage and spring onion. We can skip as per our own choices. This gravy can go with schezwan fried rice or veg fried rice or even can with noodles.

Author & Creator: Bhakti
Recipe type & Cuisine: Main Course/ Chinese
Makes: 4 serves


For Manchurian Balls :

Finely chopped all vegetables (cabbage, carrot, capsicum, spring onion, beans) : 1/2 cup each approx.
All purpose flour or Maida: 2 Tablespoon
Cornflour: 2 Tablespoon
Black pepper powder : 1/2  Teaspoon
Salt for taste.


For Gravy:

Chopped ginger: 1 Tablespoon
Chopped garlic: 1 Tablespoon
Spring Onion: 1 small
Vinegar: 1/2 Teaspoon
Soya sauce: 1/2 Teaspoon
Cornflour: 1 Tablespoon
Water: 2 Tablespoon for cornflour paste
Vegetable stock or water : 3/4 Cup ( i used water)
Black pepper powder: 1/2 Teaspoon
Oil : 1 Tableapoon
Sugar for taste
Salt for taste

Spring onion for garnishing

Recipe for Chinese Veg Manchurian Gravy:

  1. Mix all the ingredients given in the veg manchurian ball list.
  2. Keep it 5-10 minute aside. Make small ball.
  3. Deep fry in the heated oil.
  4. Drain on the tissue paper and keep aside till gravy is ready.
  5. Heat the 1 Tableapoon oil in kadhai. Once heated, add chopped ginger, garlic and white onion.
  6. Do not make them golden brown.
  7. Add water or veg stock, soya sauce and black pepper powder.mix well and simmer for 5-10 minutes.
  8. Add 1 Tablespoon cornflour in 2 Tablespoon water and mix well. Add this in the gravy to thicken the mixture.
  9. Once thicken, add vinegar, salt, sugar  and Manchurian balls and mix well.
  10. Simmer the gravy for another one minute.
  11. Garnish with spring onion and serve with fried rice or noodles.

veg manchurian


Yummy Indian Recipes

Chole Bhature Recipe

How To make Homemade Chole Bhature

chole bhature

image courtesy :

It’s Monsoon and the season definitely calls for hot-steamy food. This and winter are two seasons where your cravings for ice-cream and desserts are overcome by the simple chai and hot-hot soft rotis dipped in some delicious spicy curries. Each one’s got their own unique favourites when coming towards food, but then there are some which can definitely be an all-time favourite and something not hated by anyone.

Chole Bhature is one such recipe which has been an age old favourite for a lot of generations. Originally a dish of Punjabi origins, this dish has managed to cross borders seamlessly and is now a favourite in most of India. Chole-Bhaturas have become hugely popular that you could easily find them even in restaurants from Kerala, Karnataka etc.

How to make perfect Chole-Bhature isn’t a hard task at all. All it takes is about 1 and a half hours and believe me the taste of a home-made chole bhature is very much greater than that bought from your local restaurant. This recipe which is my mom’s is a hit here, and we do make this occasionally.

The recipe for chole-bhature isn’t a very strict one. You can add in stuff of your choice, which you think can enhance the dish. For the chole you can definitely experiment with your spices. You can add in an extra tomato or slice in half an onion more if you like. I like my chole with a medium consistency, that is not too thick or not too liquidy, but this might not be a universal choice. There might be people who like there curries thick with a nice quantity of Channa. So definitely improvising the base recipe would be a good choice.

It is quite possible to tweak in the bhaturas if you’re willing to experiment. Adding in boiled mashed potatoes to your flour can bring in a huge difference and do believe me, because this one’s been tried. You could also try adding in a few grated paneer pieces which would definitely bring in a change from the normal Bhatura.

Author & Creator: Sahil Gupta
Recipe type & Cuisine: Main Course
Makes: 4 serves

Ingredients :

Channa (chickpeas, soaked overnight): 2 cup
Coconut/mustard oil: 2 tsp
Black pepper: 1 tsp
Cinnamon : 1 stick
Cloves: 3
Bay leaf : 1
Cardamom : 2-3
Turmeric powder : 1 tsp
Chili powder : 1.5 tsp
Coriander powder : 2 tsp
Cumin powder : 1 tsp
Cumin seeds : 1 tsp
Asafoetida : 1/2 tsp
Salt – for taste
Chopped onions: 1.5 cups
Chopped tomatoes: 1 cup
Chopped ginger :2 tsp
Chopped garlic: 2 tsp
Ajwain :1 tsp
Lime juice : 1 tbsp.
Green chilis, finely chopped  : 3

For the bhaturas you’ll be needing these:

Maida (refined flour): 2-2.5 cups
Yeast – soak them in luke warm water for 10 minutes : 1/2 tsp
Whole wheat flour – ½ cup
Pinch of salt
Water to knead the dough
Frying oil

Does huge list of ingredients worry you?

Well don’t worry, since most of these items will be easily available at your local vendor or grocery store. And, in case you can’t find any of these ingredients, or are too pre-occupied to visit the market, you can always count on Bigbasket- your online grocery store and order your grocery sitting in your home. To make things better, avail big basket paytm offer and get discounts of up to 10% here or get cash backs of Rs.100 while shopping at Big Basket.

What’s better is that you can choose the express delivery option and get your ingredients with 2 hours of placing the order. No more fretting anymore.

How to Prepare Chole Bhature Recipe :

  1. Once you’ve got your hands on those lovely ingredients, let’s start cooking!!
  2. To make the Chole, take a dry pan and heat in the oil. Now add in the bay leaf, cumin seeds, pepper, cloves, cardamom and cinnamon.
  3. Once these turn brown, add your chopped onions and sauté until the onions are golden brown.
  4. Now add in the chopped garlic and ginger.
  5. Add the coriander powder along with the chilly powder. Also add in cumin powder and Asafoetida. Some salt according to your preference might be good in this juncture. Make sure to fry this well.
  6. A bit of water would be needed to deglaze the pan.
  7. Now take the chickpeas which you soaked in last night and add it to the masala.
  8. Once this is stirred in, put in your tomatoes and add a little sugar and salt to the mixture.
  9. Add in ajwain, chopped chillies and also some water according to your preference.
  10. Simmer the chole for approximately an hour and make sure to cover it with a lid.
  11. Now add in some lime juice and butter. Garnish the chole with some coriander leaves and tada!! Your chole is ready to serve.
  12. Now let’s prepare some bhaturas to match up with that chole you made.
  13. Take the whole wheat flour, maida and salt, and knead them by pouring sufficient amount of water.
  14. Add the yeast into the dough mixture and roll the dough into a ball which is not too sticky.
  15. Leave the dough in a plastic wrap or ziplock bag for about 2-3 hours so that the yeast can carry out its action.
  16. Once your dough’s risen, divide it into equal portions.
  17. Now using a chapatti roller and some extra flour, roll these portions into an oval or circular shape.
  18. In a kadai heat up some oil and deep fry these bhaturas until they turn golden brown.
  19. Your bhaturas are done now. All you need know is to get some of your fine cutlery and load in your bhaturas and chole onto it!!

Tuck in!!


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