Cabbage Paratha

Cabbage ParathaIngredients:

For Dough:

  • Wheat flour- 2 cups
  • Oil- 1 tsp
  • Water- For kneading
  • Salt- As per taste

For Stuffing:

  • Cabbage – 1small
  • Green chilli- 1 no. chopped
  • Oil- 1 tsp
  • Turmeric- 1/2 tsp
  • Red chilli powder- 1/2 tsp
  • Cumin powder-1/4 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala- 1/2tsp
  • Coriander leaves- Chopped
  • Salt- As per taste
  • Ghee- For frying


In a container, take wheat flour, oil, salt and mix thoroughly. Now add water little by little and prepare the dough. Keep it covered with a wet cloth.

Grate/slice the cabbage finely.

Heat oil in a kadai. Add cabbage, salt, all the masala powders and saute till the cabbage is cooked. Sprinkle chopped coriander leaves and mix thoroughly. Cool down the mixture.

Now make small dumplings of the dough. Roll it with some flour. Put some stuffings into it and seal the edges. Add some flour to the rolling pin and make parathas slowly pressing the pin.

Now heat a tawa. Fry the paratha from both sides. Add ghee and fry till golden brown on both the sides. Similarly, repeat the process for all the parathas.

Serve hot with the pickle or raita.


Chitou Pitha

Chitou pitha.jpgI


  • Raw Rice (Arua chaula) – 2 cups
  • Coconut – 1 no.
  • Salt – As per taste


Wash the rice & soak it over night.

Grate the coconut. In a cup, put soaked rice, coconut & grind to a smooth paste.Let it ferment for 4-5 hours. Now add salt to the fermented batter & mix properly.

Heat a kadai. Smear oil. Add a ladle of  batter. Cover it with a tight shield so that the air can’t pass. Let it cook in low flame for 8-10 minutes. It gets cooked with the steam.

Then remove the lid & take out the Chitou pitha. (You can check for the readiness of pitha here by inserting a knife). The chitou pitha is cooked in one side only.

Serve hot with Milk or Alu Matar curry ot Dalma.

This pitha is made in every Odia house on Chitou Amabasya festival. This is offered to the snails by ladies of the houses not to harm their male members while working in the fields.The festival is celebrated in rainy season, when snails will be seen in abundant in the fields.


  1. The batter has coconut which will become sour if kept for more time.
  2. You can add coconut stuffings(Fry grated coconut with sugar,cardamom powder) on the top of the pitha before covering the lid. It takes 5/6 minutes more time to cook.
  3. You can add milk in the batter to make the pitha more soft.




Egg Tadka (Anda Tadka)


  • Whole Moong Dal – 1/4 cup
  • Tur dal – 1/4 cup
  • Channa dal – 1/4 cup
  • Biri dal – 1/4 cup
  • Rajma – 1/4 cup
  • Masoor dal – 1/4 cup
  • Egg – 3
  • Onion – 1 big
  • Ginger-garlic-green chilly paste – 2 tbsp
  • Tomato – 1 big
  • Bay leaf – 2
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1/2 tsp
  • Oil – 2 tbsp
  • Hing – 1 pinch
  • Cinnamon – 1 inch stick
  • Cardamom – 2
  • Clove – 4
  • Black pepper – 5
  • Salt – As per taste
  • Coriander leaves – some strands
  • Kasuri methi – 1 tsp


Soak all the dals for 1 hour. Pressure cook the dals  upto 4 whistles with salt, turmeric powder,water and hing. Mash them a little after opening the lid of the cooker.

Chop onion, tomato, coriander leaves. Dry roast cinnamon, cardamon, clove, black pepper and make a powder of them.

Heat oil in a pan. Break the eggs into it. Add salt and prepare bhurji out of it. Keep aside.

Heat oil in a kadai. Add bay leaves into it. Then add chopped onion,salt and fry till transluscent. Then add ginger-garlic-green chilly paste and saute till rawness of the masala goes.Add chopped tomato and cook for some time. Now add turmeric powder, red chilly powder, cumin, coriander powder and saute for 2 minutes. Add the mashed dal and mix properly. Add water to get the desired consistency.Add the egg bhurji prepared into this kadai and mix properly.

Add kasuri methi, prepared garam masala mix and cook till curry gets required thickness. Swicth off the flame. Garnish with chopped coriander leaves.

Serve hot with roti, parota.

Egg Mughlai Paratha


  • Maida – 1 cup
  • Oil – 3 tbsp
  • Salt – As per taste
  • Egg – 2 no.s
  • Onion – 1 medium
  • Green chilly – 2
  • Turmeric – 1/2 tsp
  • Red chilly powder – 1/2 tsp
  • Coriander leaves – 1 tsp chopped
  • Garam masala powder – 1/2 tsp


In a bowl, take maida. Add salt, 1tsp oil. Mix these thoroughly in dry state using both hands.  Knead it to a soft dough using luke warm water. Cover it with a muslin cloth and keep aside for 20 minutes.

In a bowl, break the eggs. Add finely chopped onion,green chilly,turmeric powder,red chilly powder,coriander leaves, garam masala powder, salt and mix well.

Take the dough. Knead it for some more time. Divide it into medium size balls. Using a rolling pin, start rolling the ball as thinly as possible. Take a spoon of the egg mixture, place it in the middle of the paratha. Spread it little bit towards the edge. Now fold the sides in a rectangular shape so that the egg mixture is sealed in the folds.

Now heat tawa. Half cook the paratha first in both sides. Now sprinkle oil and cook both the sides till it becomes crispy and brown.

Serve it hot with green chutney, potato fry, sliced onion.

Note: Cook the paratha with little more oil and in medium flame so that the inside mixture is cooked properly along with the outer maida cover.

Masala Roti (With left over roti)


  • Left over Roti – 2 nos
  • Besan – 2 tbsp
  • Onion – 1
  • Green chilly – 2 nos
  • Turmeric – 1 pinch
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Ajwain – 1/2 tsp
  • Coriander leaves – 2 tbsp chopped
  • Oil – 1 tbsp
  • Salt – As per taste


Chop onion, green chilly, coriander leaves finely. In a bowl, take besan, add chopped onion,green chilly, coriander leaves, ajwain, turmeric powder, red chilli powder,garam masala, salt. Add little water and make a thick paste.

Spread a roti.Take 1 tbsp of the mixture and spread over the roti. Heat tawa. Apply oil over it. Put the masala side of the roti on the tawa. Cook for 2 minutes. Flip the other side and cook for 1 minute. Again flip and cook till the besan mixture turns golden brown colour and roti becomes little crispier.

Repeat the same process for the second roti as well. Serve this masala roti hot with any pickle or sauce.

Methi Paratha

Methi paratha


  1. Wheat Flour – 1 cup
  2. Methi leaves – 1/2 cup
  3. Oil – 2 tsp
  4. Green chilly – 2 nos
  5. Salt – As per taste


Wash the methi leaves thoroughly. Chop them roughly. Finely chop the green chillies.

In a bowl, take wheat flour. Add salt, chopped methi leaves and chopped green chilly. Mix properly. Add water slowly and knead it to a stiff dough. Cover the dough for some time with a damp cloth.

After some time, make small lemon size portions from the dough. Start rolling them to make parathas.

Now heat a tawa. Add some oil. Fry the parathas in both sides till it becomes golden brown.

Serve hot with any pickle or chutney or curd.