This book is a blend of the different recipes traditionally and adaptively cooked in
my family. Since my family has migrated from Sind to Maharashtra, it has
some Maharashtrian and Pakistani delicacies. Our family friends are Marwaris
and Gujaratis and hence their specialties have become a part of our daily cuisine.





Bombay Toast Sandwich
Serves: 4 toast sandwiches

Ingredients Serving size 4

For the potato filling:
 2 cup mashed potatoes
 ½ onion – chopped finely
 ½ tomato – chopped finely
 1 small green chilly – chopped finely
 ½ sprig of curry leaves – optional
 ½ tsp cumin seeds
 ¼ tsp mustard seeds
 a few chopped coriander leaves
 ¼ tsp turmeric powder
 a pinch of asafoetida
 ¼ tsp red chili powder (optional)

Other ingredients:
 8 slices of bread – brown or white
 a few thin round slices of onions, tomatoes, capsicum
 Amul Butter or any other brand of Butter
 Sandwich Masala or Chaat Masala
In a pan, heat some oil.
 Add mustard seeds. Let them splutter.
 Add cumin seeds. Then add onions(optional). Fry the onions till transparent.
 Now add the tomatoes.
 Fry the tomatoes till they become soft and are cooked.
 Add the chopped green chilli.
 Add the all the spice powders mentioned above.
 Mix them well.
 Now add the mashed potatoes.
 Add salt. Mix the stuffing really well.
 Keep on stirring on a low flame so that the mixture does not stick to the pan.
 Cook for 5 minutes.
 Let the mixture cool before you start using it for the sandwich.

For making the sandwiches
 Trim the edges of the bread
 Apply amul butter evenly on the bread.
 Now apply the green chutney on the bread.
 Take the potato mixture and apply it on this bread. Keep one or two onion, tomato
and capsicum rings on this mixture. Sprinkle some sandwich masala or chat
 Now cover this potato laden bread with another slice of bread, to which both butter
and chutney has been applied.
 In a sandwich toaster or grill, toast or grill the sandwich till browned from both
 Remove and apply some butter on top of the sandwich. The butter melts. Ah…..
melted butter on hot sandwich.
 It’s crisp from outside and spicy and soft from inside.

1. Do not over-beat or your potatoes will get gluey.
2. You can add cheese for better taste
3. You can serve it with mayo/green chutney/tomato ketchup

Dahi Vada
Dahi Vada is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt)

Ingredients Serving size: 4

For The Vadas
 1 cup urad dal (split black lentils)
 12 mm ( 1/2") piece of ginger (adrak)
 2 green chillies
 a pinch of baking soda
 salt to taste
 oil for deep-frying

For Serving
 3 cups curds (dahi) , whisked
 2 tbsp khajur imli ki chutney

For The Garnish
 chilli powder
 roasted cumin seeds (jeera) powder
 salt to taste


For the vadas
 Soak the urad dal in water for 3-4 hours.
 Wash and drain the urad dal.
 Combine the urad dal, ginger and green chillies and grind to a smooth paste in a
 Add the soda bi-carb and salt to the urad dal paste and mix well till the batter is
light and fluffy. Add a little water if required.
 Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet
plastic and shape into a circle of 75 mm. (3”) diameter. Deep fry in hot oil on a
slow flame till the vadas are golden brown, for about 10 minutes. Drain on
absorbent paper and keep aside.

How to proceed
 Soak the deep fried vadas in warm water for about 45 minutes.
 Just before serving, drain and squeeze out the excess water.
 Arrange the vadas on a serving dish and top with the whisked curds.
 Garnish with the chilli powder, cumin seeds powder and salt and serve with khajur
imli ki chutney
Dal pakwan
Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries
known as Pakwan served with spicy dal topped with chutney.

Ingredients Serving size 4
 1 cup chana dal (Bengal gram)
 1 teaspoon salt
 1/2 turmeric (haldi)
 1 tablespoon ginger finely chopped
 1 green chili chopped
 1/4 teaspoon black pepper
 1/4 teaspoon garam masala
 1/2 teaspoon mango powder (amchoor)
 2 tablespoons oil
 1 teaspoon cumin seeds (jeera)
 6-7 curry leaves
Pakwan (Crisp Puries known as Pakwan):
 1 cup all purpose flour (maida/plain flour)
 1/4 cup semolina (sooji)
 1/4 teaspoon of salt
 1/2 teaspoon cumin seeds (jeera)
 2 tablespoon oil
 Approx. 1/3 cup of water
 Oil to fry
Also need tamarind chutney for serving, check the recipe on my website
Cooking Dal:
 Wash and soak chana dal for at least 2 hours in 3 cups of water.
 Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric,
green chili, and ginger, close the cooker and cook over medium high heat.
 As the pressure cooker starts steaming turn the heat down to medium and cook for
about 4 minutes.
 Turn off the heat and wait until steam has stopped before opening the pressure cooker.
 Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and
garam masala, mix it well. Dal should be thick in consistency.
 Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed
cracks right away oil is ready.
 Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over
dal mix it well and set aside. Curry leaves splatter be careful.
 Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add
enough water to make firm dough. Knead the dough well.
 Set the dough aside and let it sit for at least 15 minutes or longer.
 Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If
the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil
on the rolling pin and a couple of drops of oil on the surface.
 Prick the rolled dough all over with a fork. This will limit puries from puffing and
make them crisp.
 Heat the oil in a frying pan over medium heat. The frying pan should have at
about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the
oil. The dough should sizzle and come up slowly.
 Fry 2-3 puries at time until both sides are a light golden-brown.
 Transfer puries over paper towel, it will absorb the extra oil.
 After the puries cool to room temperature they should be crisp. Puries can be stored
in airtight container for 1 month.
 Serve Pakwan with hot dal with drizzle of tamarind chutney.

Palak Soup

 1.5 to 2 cups, chopped spinach/palak
 ¼ cup chopped onions
 2-3 garlic, finely chopped
 1 tbsp besan/gram flour
 ¼ tsp cumin powder
 1 small bay leaf
 2 cups water
 1 or 1.5 tbsp olive oil or butter
 cream for topping (optional)
 some freshly crushed black pepper or grated cheese or paneer/cottage cheese or cream
for garnishing (optional)
 salt and pepper as required
 first rinse the spinach/palak leaves very well in water.
 then chop them and keep aside.
 heat oil or butter in a sauce pan.
 add the bay leaf and fry for 2-3 seconds
 now add the chopped garlic and fry till the garlic is light browned or browned.
 don’t burn the garlic.
 fry the garlic on a low flame.
 add chopped onions and saute till the onions are softened.
 add the chopped spinach.
 stir and season with black pepper and salt.
 now add the besan or gram flour.
 stir well and pour 2 cups water.
 bring the mixture to a boil and then simmer for 3-4 minutes.
 switch off the fire and let the soup mixture cool.
 when the mixture’s heat has reduced or has become warm, then blend with a hand
 blender or in a mixer till smooth.
 check the seasoning and add some more salt or pepper if required.
 if the soup looks thick, then add ¼ or ½ cup water and stir.
 keep the well blended spinach/palak soup back on the stove for simmering for 2-3
 serve palak soup hot sprinkled with some freshly crushed black pepper or grated
paneer, cheese or topped with some cream.
Sabudana Wada

 1 cup sabudana/ tapioca pearls
 3 to 4 medium potatoes/aloo
 ½ cup peanuts/mungphali
 1 tsp cumin seeds/jeera (optional)
 1-2 green chillies finely chopped
 1 tsp finely chopped ginger/adrak
 2 tsp lime juice (optional)
 few chopped coriander leaves/dhania (optional)
 1.5 tsp sugar or as required
 3 tbsp kuttu ka atta/buckwheat flour or amaranth flour (optional)
 rock salt or sendha namak – a kind of salt used in food made during fasts. You could
use regular salt if the recipe is not being made during the fasting period.
 oil for frying
 Soak the sabudana or sago in water for 5 hours at least or overnight. I soaked the
sago overnight and in the morning they had become very soft.
 Drain of all the water completely from the soaked sabudana.
 Boil the potatoes. Peel and then mash them. Mix the mashed potatoes and
sabudana together.
 On a skillet or in a shallow pan, roast the groundnuts/peanuts till they become
crisp. Cool and then coarsely powder in a mortar-pestle or in a dry grinder.
 Add the peanuts, rock salt, sugar, ginger, green chillies, coriander leaves and
lemon juice. Mix the entire mixture well.
 Now take some portion of the mixture in your hands and shape them into flat
round vadas or patties. Do this till all the mixture is utilized.
 Deep fry the sabudana vadas till golden brown. Serve sabudana vada with sweet
curd/yoghurt or green chutney. You could also serve sabudana vadas with tomato
few important points for sabudana vada recipe:

1. The Sabudana/Sago has to be really soaked well. Not even a little hardness should be
left in the sago.

2. The water needs to be drained well. Use a seive or a colander to drain the water. The
sabudana vada mixture is dry. If there is moisture in the mixture, then you won’t get a
proper shape of the sabudana vadas and they will become soggy from inside.

3. The oil has to be neither too hot nor warm. If its hot, the sabudana vadas will burn
from outside leaving the inside portion uncooked. If warm, the vadas will absorb oil,
making the sabudana vadas loaded with oil.

4. If you want the sabudana vadas to be crisp from outside, you need to brown them a
little more.

5. You could use roasted groundnuts/peanuts. Only if the peanuts are not roasted, then
you need to roast them. If they are skinned, then on roasting the skin becomes flaky
and you can remove the skin easily from the peanuts with your fingers.

Kothmir vadi

Ingredients Serving size 10
 1 gaddi hara dhaniya / 100g of coriander
 Salt
 Red chilli powder
 Haldi
 Ajwain / carom seeds
 Cooking Oil
 Besan/ gram flour
 Mix all the ingredients in 250g besan and 50g oil
 Arrange the mixture in a sieve and keep it over steaming water
 Once it is moist enough cut pieces and fry them


Ingredients: Serving size 4
 1 Cup Beetroot, peeled and grated
 2 Small Potatoes, boiled and grated
 2 Green Chili, chopped
 3 Tbsp. Green Coriander, chopped
 1/2 Tsp. Ginger Paste
 1/2 Lemon Juice
 1 Tsp. Dried Pomegranate seeds, roasted and crushed
 1 Tsp. Chaat Masala
 Salt to taste
 1 Tsp. Roasted Cumin Powder
 1 Tsp. Coriander Powder
 1/2 Tsp. Garam Masala
 Crushed Oats
 Cornflour and water mixture
 Oil for shallow frying

 Heat the 1 tbsp. oil in non-stick pan and sauté grated beetroot with pinch of salt,
green chili and ginger paste until to cook or dried. Keep aside to cool.
 Combine grated potatoes with coriander leaves, anardana, chaat masala, salt,
roasted cumin powder, coriander powder in separate bowl.
 Add cooked beetroot and lemon juice in potatoes mixture, prepare firm dough.
Divide the dough into equal portions and form into patties shaped.
 Prepare the 2 tbsp. cornflour with 2 tbsp. water as batter without lumps, dip the
each cutlet into batter and toss with oats. Keep aside in plate to set.
 Heat the enough oil in non-stick pan for shallow frying these cutlets on low flame
until to cook and crisp on to both sides.
 Serve hot beetroot cutlets with sauces.

You can use bread crumbs, semolina and more option as alternative of oats.
You can keep the patties in freeze to set atleast for 15 minutes.
If you are calorie conscious, then use tofu or paneer instead of potatoes.



Ingredients (makes 2 kokis)
 2 cups wheat flour
 1 big onion thinly chopped
 2 green chillies thinly chopped
 1/4 tsp white sesame seeds
 A pinch of ajwain (carom seeds)
 1/2 tsp cumin seeds powder
 1/2 tsp garam masala powder
 1/4 tsp anardhana
 1/4 tsp black pepper powder
 1/2 tsp red chilli powder
 Fresh coriander chopped
 1 cup vegetable oil
 Salt to taste
 Water to knead the dough

 In a wide bowl, mix in all ingredients from 1 to 7.
 Slowly add water to make a dough.
 Roll out into 1/2 cm thick parathas.
 Use a knife to draw a criss cross on one side - this helps it cook more evenly and
also makes it look more interesting.
 On a hot tawa/flat pan, on high heat, place the paratha with the criss cross side on
 After 30 seconds, pour some oil on top and flip it. Reduce heat to low.
 Cook for about 2 minutes and flip it again making the heat high. Add more oil as
 When dark brown spots appear, it is done. Serve hot or cold. These stay for about 24
hours in an airtight container and are perfect for travelling. Have it with a hot
cup of chai.

Sindhi Curry
Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted
besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also
can be served as a soup.

Ingredients: serving size 3.
 1/2 cup gram flour (besan)
 3 tablespoons oil
 1/2 teaspoon fenugreek seeds (mathi)
 1/2 teaspoon cumin seeds (jeera)
 1/8 teaspoon asafetida (hing)
 3 whole red peppers
 Approx. 10 curry leaves
 1/2 teaspoon turmeric (haldi)
 1/2 teaspoon red chili powder adjust to taste
 1 tablespoon grated ginger
 Approx. 3 tablespoons tamarind pulp (imli)
 1-1/2 teaspoon salt
 2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots
sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
 Also need 1 tablespoon oil for stir-fry okra
 5 cups of water
1. Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil
over medium high heat until they are tender. Set aside.
2. Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin
seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few
3. Reduce the heat to medium and add besan. Roast the besan stirring continually till
the besan has become golden brown and aromatic (about 4-5 minutes).
4. Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
5. Add turmeric, salt, potatoes, green beans and carrots.
6. After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it
simmer for about 8-10 minutes, until vegetables are tender. If needed add more water,
this should be running consistency but not watery.
7. Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for
another 6-7minutes over medium low heat.
8. Serve hot. Sindhi kadhi taste great with rice or serve as a soup.

Dal Ka Paratha

Ingredients Serves 4
 Moong dal
 Oil
 Wheat flour
 Coriander
 Salt
 Red chilli powder
 Turmeric powder
 Soak 2 cups of moong dal in water and keep overnight
 Cook in oil, salt and turmeric powder for 5 min
 Then put it in a wide plate and mix chopped coriander leaves and red chilli
powder. Keep for 10 min
 Now make dough of wheat flour.
 Now roll a roti partly, add some dal mixture, wrap it and roll completely.
 Roast and serve with tomato ketchup or plain curd.


Igredients Serves 3-4
2 tbsp of ghee
1 bay leaf
4-5 cloves
3-4 whole green cardamom, crushed
A piece of cinnamon
1/2 cup of onions, sliced
1 tbsp of minced garlic
2 cups of chopped vegetables (I use carrot, beans, peas, baby corn)
1 cup of basmati or any long-grained rice
1 cup of thin coconut milk (optional, replace with water if not using)
1 cup of water
1 tsp of red chilli powder
3 tbsp of chopped coriander leaves, for garnish

 Heat a pressure cooker or pressure pan. Add the ghee and whole pieces. Fry until
fragrant - about 20 seconds.
 2. Add the onions and garlic and saute until the onions turn pink and soft - about
2 mins.
 Add the vegetables and give it a good mix. Saute for 2 mins.
 Add the washed rice and mix again. You can soak the rice for 30 mins in water if
you have the time. This makes the grains cook up softer. I often omit this and don't
really care about the difference in texture. If you have time, do it.
 Add coconut milk (if using) and water.
 Top off with red chilli powder and salt and miXwell.
 Bring this mixture to a light bowl
 Cover the pressure cooker and wait and set the heat to medium low. Wait until
steam leaves the vent and then add the "weight". Let the veg pulao cook for 2
whistles (about 12 mins)
 Let the steam escape completely bt leaving the pressure cooker along and then
open. Stir the rice gently to combine and add the chopped coriander leaves. I
sometimes add one more tsp of ghee at this stage to make the pulao more fragrant.
- the amount of water required can change based on the quality of rice and the
temperature you cook the pulao. 1:2 ratio of rice:water generally works well for me. my
veg pulao recipe also has a higher amount of vegetables than normal as you can see in
the pictures. I prefer it this way but feel free to adjust that to your liking too
- i'd urge you not to overcook the rice. nothing tastes as bland and meh as overcooked
- experiment with different combinations of vegetables
- if you add coconut milk to cook the veg pulao, refrigerate leftovers immediately and
consume within a day
- serve veg pulao with any paneer side dish, dal tadka, or vegetable korma
Methi ka Thepla

 1 cup whole wheat flour/atta
 1 cup gram flour/besan
 1 cup chopped fresh fenugreek (methi) leaves
 1 tsp cumin powder or whole cumin
 1 tsp coriander powder
 ½ tsp turmeric
 1 tsp red chili powder
 1 tsp green chilli-ginger paste
 2 tbsp oil
 1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
 salt as required
 oil for frying
 mix all the ingredients except water.
 start kneading without adding water first.
 the methi (fenugreek) leaves leave a lot of water.
 just add 1 tbsp or 2 tbsp water if required.
 if the dough become sticky, then just add some more wheat flour.
 keep the dough aside for 15-20 minutes covered with a kitchen towel.
 now make medium sized balls from the dough.
 roll each ball thinly into flat discs.
 heat a frying pan or tava.
 place the thepla on the pan.
 when one side is half cooked, flip it.
 apply ½ or 1 tsp oil on the cooked side.
 now again flip and apply ½ or 1 tsp oil on the other side.
 flip again twice.
 once the thepla is cooked as well as browned, remove from the pan.
 make all the theplas this way.
 stack them up and keep in a roti basket or in covered in a kitchen napkin.
 serve methi theplas with mango or lime pickles, or potato sabzi.
 you can also have methi theplas plain with indian chai or tea.


Green Chutey

 1 cup coriander leaves
 1/ 4 cup mint leaves
 ½ inch ginger
 1 green chili
 black salt
 imli/nimbu/raw mango

 Grind the ingredients for the green chutney with little water to a smooth paste.
 If this chutney remains, then you can use it as a dip for pakoras, samosas, or even
serve it as a side dish with pulaos or biryanis.
 Papad

Ingredients 50 papads
 Papad flour (grind moong and urad dal together)
 Papad khar/ sodium benzoate
 Soda
 Cumin seeds
 Pepper (whole)
 Salt
 Grind pepper (do not make it fine)
 Boil 25g of papd khar in about 200ml of water
 Mix 25g of baking soda, 5g cumin seeds, 5g pepper, 1kg papd flour and 1 tsp salt
 Make a dough of the above mixture using papad khar water
 Now roll the dough into small rotis and dry them in sunlight
 Now just roast them on the gas (not in a pan, keep it on the flame) and serve with
dal chawal or curry chawal.

Nimbu ki chutney

 6 big yellow lemons
 Salt
 Sugar
 Red chilli powder
 Turmeric powder
 Grind 4 lemons (do not make it fine otherwise it would turn bitter)
 Squeeze 2 lemons into it
 Add half tsp of each : salt haldi and red chilli powder
 Add 100g of sugar and mix thoroughly
 Keep it in sunlight in a covered container for 36 hours
 Serve with methi ka thepla or as a condiment with any recipe

Groundnut chutney

 1 Cup roasted peanut
 1/4 Cup roasted chana dal
 1 Cup dry grated coconut.
 1/2 Cup curry leaves
 A pinch of hing
 3 to 4 Tbsp red chilli powder ( depending upon the spicy)
 Salt as per taste
 Tamarind 2 inch
 A small piece of jaggey
Fry the dry coconut for a min . Take roasted peanut, roasted chana dal, tamarind,
fried dry coconut ,curry leaves and jaggery in mixer jar and grind it into powder.
Pour it in a bowl and add salt red chilli powder and hing mix well and grind again
just for few sec so that the red chilli powder ans salt mixes well. Shenga chutney pudi is
ready. Store it in a air tight jars for long time. Serve with breakfast.


 Dhaniya/ coriander seeds
 Ghee
 Sugar
 Wheat flour
 Grind I cup coriander seeds and separate the thicker portion from the thinner
using a fine sieve.
 Mix the thicker portion with 1 tbsp ghee in a wide plate
 Put 1 cup wheat flour and I tbsp ghee in a kadhai and cook till the mixture
becomes thick
 Now pour this mixture into the seed mixture and mix thoroughly in another
 In the same kadhai (on the gas) now put 1 cup sugar and half cup water and stir
till mixture becomes thick ( to test whether its ready, put a drop of this mixture in
water and see if it becomes solid)
 Now, switch off the gas and put the dry mixture in this kadhai, mix and
immediately pour it in a wide plate. Level it with a spoon. Cut it with a knife when
soft so that it forms pieces when cold
 Leave it to cool for an hour.
Dry fruit Milkshake

 Dry anjeer
 Ground badam
 Ground cashews
 Ground dry currants
 Cold milk
 Mix all of it in a mixer
 Garnish with cut dry fruits and serve.

Puran Poli
It is a flat bread stuffed with a sweet lentil filling made from skinned spilt bengal
gram/chana dal and jaggery…. in marathi language the sweet filling is called
as puran and the outer covering is called as poli.

for the puran – sweet filling
 1 cup powdered jaggery
 1 cup chana dal
 2.5 cups water for pressure cooking the chana dal
 ½ tsp cardamom powder or 5-6 cardamoms crushed
 1 tsp dry ginger powder
 a pinch or two of salt
for the poli – outer covering:
 2 cups whole wheat flour/atta
 1 tsp oil
 ½ tsp turmeric powder/haldi (optional)
 salt as required
 water as required to knead the dough
 oil or ghee for frying the puran polis
making the puran:
 soak the chana dal for 3-4 hours.
 pressure cook the dal with 2.5 cups of water till done and soft.
 strain and then mash the dal.
 add jaggery, ginger powder, cardamom powder and salt to the mashed dal.
 mix and cook this whole mixture till it becomes thick and dry.
 once cooled, make medium sized balls of this mixture.
making the polis:
 mix the whole wheat flout, oil, water and salt and knead into a smooth dough.
 take a medium sized ball of the dough.
 roll it in a 4 inch diameter circle.
 place one of the filling balls on the rolled dough.
 bring together all the ends of the dough together.
 join the ends and make a round stuffed dough ball.
 roll gently and place it on a hot tava or flat pan.
 fry both sides with oil or ghee as we do for parathas till golden brown.
 serve puran poli hot or warm.
1. while rolling the poli, be careful… if it breaks a little, then no issues… just add some dry
flour to that part…when making for the first time, the puran polis may break… but that should
not stop you from making puran polis… with practice one gets better.
2. instead of whole wheat flour, you can also make the dough with all purpose flour/maida or
half-half of both the flours.
Besan Ka Laddu

 1-1/2 cups Besan (chana flour available in Indian Stores)
 4 tbsp Sooji / coarse Semolina for giving texture - not flour. (Optional. Instead replace with
chickpea flour to make this recipe gluten free)
 1/2 cup Ghee (clarified butter)
 3/4th cup sugar
 1 tsp Cardamom powder
 4-5 tbsp almonds
 1 tbsp raisins
 Chop the almonds coarsely. Set aside.
 First warm the ghee in low heat. If it is solidified, then it will melt. Don't overheat.
Warming it is enough.
Note: Ghee is essential to this ladoo for 2 reasons - for adding flavor and as a binding agent.
In a bowl, sift the chickpea flour. mixing the flour later after sifting is much easier and also
avoids lumps. Add the semolina and the ghee.
 Mix well until well combined.
 Take a pan (non stick works too). Drop the mixture and keep the heat in low-medium
heat. Now comes the essential part. Roasting this mixture takes anywhere from 10-15
minutes depending on the heat
Note: Purpose for doing this is to get rid of the rawness of the chickpea flour. You know it is
ready when your whole house is filled with sweetish aroma of the roasting chickpea flour.
Methi ke laddu
Methi Ladoo is a traditional recipe which is more of a Ayurvedic medicine than a
sweetmeat. This is given to mothers after they deliver the baby. It is also used as a cure
for back or joint pains during winters.


 Methi seeds - 100 grams (less than 1 cup)
 Milk - 1/2 litre (2 1/2 cup)
 Wheat flour - 300 grams (2 cup)
 Ghee - 250 grams (1 1/2 cup)
 Gond - 100 grams (1/2 cup)
 Almond - 30 - 35
 Black pepper- 8-10
 Jeera(cumin) powder - 2 tsp
 Sauntth - 2 tsp
 Elaichi(cardamom) - 10-12
 Cinnamon(dal cheeni) - 4 pieces
 Jai fal(nutmeg)- (2

 Sugar/Gur(jaggery) - 300 grams (1 1/2 cup Gur pieces)


Clean Methi seeds properly(wash seeds then put them in a thick cotton cloth and
leave it in the sun to dry, cloth can be washed and used again). Put clean seeds in
a mixer and make a thick paste some what similar to flour. Boil milk.
 Put the grounded Methi in milk and let it soak for 8-10 hours.

 Cut almonds into small pieces. Gently crush black pepper(break 1 pepper into 4-5
pieces), crush cinnamon and Jai fal into fine powder. Peel Elaichi and crush it as
 Pour 1/2 cup Ghee in a pan(kadhai), fry soaked Methi on a medium flame till it
turns light brown, it should be fried till you get a nice smell then put it on a plate.
 Put the remaining Ghee in the pan and heat, fry Gond and take it out on a
plate(fry Gond on a law flame). Fry flour in leftover Ghee in the pan till it becomes
light brown then take it out.
 Put 1 tsp Ghee in the pan followed by the pieces of Gur, melt Gur into Chashni on a
low flame. Add Jeera powder, Sauntth powder, cut almonds, black pepper,
cinnamon, Jai fal, Elaichi in the Chashni of Gur and mix well.
 Take little amounts of mixture, shape it into ladoo similar to a lemon and put it
on a plate. Prepare ladoos of the entire mixture. Keep Methi Ladoos in open air for
4-5 hours.
 Methi ke Ladoo is ready, keep them in an air tight container and one Methi
Ladoo every morning or evening with warm milk. This prevents pain in joints,
back and pain due to the cold.


You can put Chiraunji, pistachios or your favorite dry fruit in Methi ke Ladoo.
If you are making Methi ke Ladoo with sugar then mix powdered sugar or Bura with
the other ingredients, and prepare the ladoos.