Dastan Mooli ke Parathe Ki – Indian bread stuffed with raddish.

Before getting married my husband had told me that “Learn to cook stuffed paratha’s”. I am a Maharastrain a proper Marathi Mulgi from Mumbai and for me paratha only meant aloo paratha (potato stuffed indian bread) which we have only on holidays anyways I learnt how to make it and found out it was not difficult.

So the first day after marriage when I was suppose to cook. He asked me to cook paratha and gave me raddish … I was like What the F**k ? how can I make paratha with radish ??? But then he had asked it so nicely with all the hopes in his eyes that I couldn’t say no to him 😦 ….afterall for the first time after marriage he asked me to cook something.

There I was looking at a raddish with question mark on the face ???….. The worst part is I couldn’t even use my phone to google the recipe as there were so many people around what would they thing of me :0  ….. being a Hotel Management Grad I cannot cook simple mooli ka paratha ….. To my rescue my mother in law came in like the knight in the shining armour (I know it sounds cheezy but seriously at that time she looked like one). So she said ” I didn’t know how it is cooked in your house, but in Ashu (that’s my husband name) likes it this way …….. “ and I gave out a sigh of relief …. Phewwwwwwwwwww !!!

This was the very first breakfast item taught to be by my mother in law and its a fool proof recipe over the generations. Its nutritious if you are not on Diet ;p . because parathas for me are over flowed with ghee clarified butter (atleast that’s how it is taught to me).

Note : Since these recipes are home made ones there is no hard and fast rule to keep it precise. My recipes change as the seasons change.


  1.  Whole wheat flour dough
  2. Mooli/ Radish – 1 nos
  3. Green Chilly – 1 nos (depend on the size of chilly and taste of the person)
  4. Ginger  – 1/2 inch (depending on the season – winter’s maybe more, summer maybe less)
  5. Ajwain/ carom seeds – 1/2 tea spoons
  6. Salt – as per requirement in the recipe as we are going to use it two times.


Step 1 : Peel the skin of the radish and grate it. Add some salt and keep it for 5 mins.

20170110_083413Step 2 : Chop chillies and ginger ( I prefer cutting ginger in julliens of 1/4 inch) one should feel the bite of ginger. Take 1/2 teaspoon carom seeds.


Step 3 : Squeeze the radish and remove excess water from it.This water is very nutritious so I would suggest to drink it instead of throwing it away.


Step 4 : Add chilly, ginger, salt and carom seed to the radish.This is the stuffing we will use in the parathas.


Step 5 : Now make two flat rotis of dough with a rolling pill. Then spread the mixture like the way in the picture. Place the second roti on the filled roll then roll it together


It will look something like this

20170110_085107Step 6: On a tawa or grill dry roast it. Once roasted add ghee to the paratha. No paratha in complete without ghee you can also use oil in case.

20170110_090547Step 7 : Make crispy parathas and enjoy it with tomato ketchup or dahi or pickle. Ideally white butter is the best accompaniment.
20170110_090648This is the way we serve paratha at home and my husband likes it with ketchup so I do not put much efforts in garnish.



Shatkarma Shodhanam: Six Cleansing practices bring purification

Yogic science gives as much importance to certain cleansing practices as it does to asana and pranayama. Through the shatkarmas, harmonization of ida and pingala, the two main flows of prana, is established, resulting in the physical and mental purity and balance. The shatkarmas also balance Vata- wind, Pitta- bile and Kapha- mucus, the three disorders created by the body. According to ayurveda and hatha yoga, any imbalance in these three disorders gives rise to disease. The shatkarmas are also utilized before pranayama and other higher practices of yoga so that the body becomes free from disease and does not create any obstacles on the spiritual path.

There are six main groups of Shatkarma or yogic cleansers as follows:

  1. Dhauti : Dhauti in English will mean washing. Cleansing of digestive tract.
  2. Basti : Colon Cleansing
  3. Neti: Nasal cleansing
  4. Lauliki: also called as Nauli. Abdominal massage
  5. Trataka: blinkless gazing
  6. Kapalbhati: purification and vitalization of the frontal lobes.

Each of these practices have sub groups which we be discussing in details in the coming articles if the readers want it.Each of these practices are designed to purify the whole body and bring about first class health. They also bring clarity and harmony to the mind.

Love light,


Doors to the innerself…

Namaste !!!

I am Aarti, from Dehradun, almost 32 by Feb (OMG!!! already ?),  and I have set myself on a journey to know myself, passionate about health, lifestyle, finding balance and making natural organic products for daily use (which we have forgotten over the period of time)…..

All my life I stayed in cities like Mumbai, Delhi, Bangalore ….. I loved the city but was always in stress sometimes the pollution other times noise, so many people around, the honking and traffic just added more stress to my life ……

Just when I thought enough was enough I stared learning about health and self-awareness.The more I learnt about spirituality the more I realized …. the first step is about your body.

I discovered Reiki ( a boon to my life ….. It changed the course of my life) that lead me to Yoga, Naturopathy and Reflexology.I realized when you start on the path of self discovery the road unfold in front of you.

Little by little, I will try to incorporate what I have learned (and still learning) and what I have read in my daily life so I can share it better with others and help people feel good, happy, healthy.

I am writing about things that worked for me, things that (I think) could help others, whether it is about food, yoga, healthy habits, meditation, breathing, … anything with a positive impact and that’s accessible because I know – we all have busy life and only 24h in 1 day… what is important is to make each one counts.

Remember, If doors of perception were cleansed, everything would appear to man as it is – Infinite Continue reading

Herbal Homemade toothpaste : Cures tooth problems

Sometime back a Naturist friend of mine Kameshwari who I fondly call Kamy taught me this toothpaste. This toothpaste can be used by anyone, everyday and one of the most simplest recipe on Earth (Sometimes I wonder how nature comes to our rescue so often). I asked one of my friend who was suffering from tooth problem to use it for and he did religiously for 3 months and his pyorrhea was healed let me tell you he was suffering from it for a quite long time 😦 . (I had Reiked the toothpaste and given him)

The recipe is simple and can be prepared in any kitchen ( OK, atleast Indian Kitchen :P).

This is a self preserving recipe so no need to use any preservative and can last a really long time orelse atleast till the oil doesn’t get rancid.

Recipe need only 4 ingredients

50 grms – Turmeric ( I use organic turmeric found in FRI – Forest Research Institute, India).

50 grms – Himalayan salt ( for me its local since I stay in Dehradun, Uttarakahand. however normal fine salt or sea salt will also do the work)

50 grms – Coconut oil ( I use organic coconut oil. you can use any oil found in your areas like olive oil, sesame oil, mustard etc. Please do not use vegetable oil or refined oil it does not work efficiently)

Juice of 1 lemon.

Now mix everything together. If required you can use more of oil. Keep it in a clean container. I use glass containers to store.

Make sure all the powders used are fine and not grainy.

Use this with a soft toothbrush or with your fingers (remm turmeric can be staining so stick to toothbrush). Make sure you do this before taking a shower orelse you will just stain your clothes.

I can vouch for this recipe to work because I have seen it happen.

I had made a bigger batch of this as a treatment for somebody but the ratio is the same.



Incase if you have any issues in particular please write in the comment box so that I can address it.

Love light,


Why Natural Handmade Soaps?

I get these questions a lot from the people who purchase and use my soap for the first time. For that I would like you to do a small exercise in your own super market and check out for yourself. The next time you walk down the soap aisle at your favorite store enjoying the fresh, clean scents and the bright colorful packaging, pay attention. Look at the labels. The vast majority of the products on the shelf don’t say ‘soap’ on their labels. They might be called beauty bars, moisturizing bars, or body bars, but not soap. That’s because these bars aren’t actually soap and can’t legally claim to be; they’re detergents (Now I am sure you must be nodding your head). The manufacturers have removed most of the ‘good’ stuff that occurs in the soap making process, and replaced it with synthetic lathering agents and harsh chemicals. These cheap, plentiful detergent bars are not only bad for your skin, but they’re also bad for the planet, too (and to confirm that you just need to read some papers).

Why NO to commercial soaps?

Always remember “You are what you eat, wear and apply on skin”. Your skin is porous and absorbent. It absorbs whatever it comes in contact with, much the same as sticking something in your mouth. Chronic use of chemicals laden products will cause the body to store the chemicals in the body fat or even in the brain. With enough accumulations of toxins in the body, illness can occur.

Commercial soap manufacturers make it a practice to remove the glycerin that is produced during the saponification (where oil miraculously becomes Soap … It’s Like Magic) process. The glycerin is a highly profitable substance, So from what I have heard is often sold to other companies who use it to make lotions and moisturizers. Most commercially produced bars contain synthetic lathering agents, artificial colors, and a slew of chemicals we can’t even pronounce (Try to read them on the cover). Antibacterial and antimicrobial soaps often contain triclosan. Triclosan is a toxic chemical that is known to cause cancer.These nasty chemicals and toxins are now finding their way into our eco-system. Every time that lather goes down the drain, those pollutants are going with it. Synthetic chemicals from soap, body washes, shampoos and other healthcare products were sneaking through the filters at water purification plants. The list of offenders included phthalates, which are linked to reproductive disorders in both humans and animals, and parabens, a preservative, which links to cancer.

So now what to do?

All natural, handmade soap. There are several small businesses selling extremely high quality, all natural, soap – yes real soap. Sure, these soap bars generally cost more than the detergent bars you’ll find at Super Market. But the difference is these soap bars are actually good for your skin, and are good for the planet.

So which soap should we get?

You need to understand a few things about the soapmaking process to know what to look for.

There are basically three ways to make soap. One common way is called “melt and pour” soap. There are even melt and pour kits you can buy to make cute soap shapes with your kids. These are generally glycerine based transparent soaps. They’re not as harmful (usually) as the commercial bars, But we are not sure that they are natural soap bars.
The other two methods are “hot process” and “cold process.” The hot process method utilizes heat after the saponification process has taken place, while the cold process method does not. The cold process method takes the most time, but is undoubtedly the best method for producing the highest quality soaps.

Now, we need to discuss the ingredients. Cold process soap bars are made using a combination of oils or fats and lye. Lye sounds a little scary, but all the caustic qualities of the lye are removed during the saponification process. When the lye interacts with the oils or fats, it creates glycerine. The type of oils and fats used make a difference in how hard or soft the soap bar ends up being, and how well it lathers.

With handmade soaps, just like with commercially manufactured bars, you need to read the labels. You want to find soaps that use only pure oils or fats. If plants are used in the bars (many bars incorporate seeds and petals from various plants) they should be natural. Avoid any bars that use artificial colors or fragrances. These are synthetic chemicals and you don’t want them on your skin or going down your drain. If you want a colored or scented soap bar, look for one that uses natural essential oils and natural, colorants.

To sum it up, the best soap for your skin and our planet is a handmade, all natural cold process soap bar. Once you’ve tried one of these lathery treasures, you’ll never again be satisfied with ‘store-bought’ bars. So do yourself and your world a big favor and start using REAL soap.

Luv and Light.

Aarti 20170110_114357



Philosophies of Life – Shad Darshana

dsc00644As a practicing Yogi I think we should know about all the philosophies of life so here I am writing this article about it.

The Sanskrit word “Darshana” means philosophy or perspective of  and originates from “drsh” meaning “to view“. For Darshana we need two things one is “drsh” which is “to see” and the other is “drishta”which is “the seer”. Hence, darshana indicates “the process of looking at life and realizing the truth”. It does not mean seeing with the physical eyes nor does it mean to see through other senses in the outside world. It means to see something beyond your senses and beyond your mind. These perspective of life teaches us to examine life and the body-mind connection with the aim of realizing one’s true nature. It is a higher  perception ” to see the invisible” or to see with spiritual insight. Spiritual in Sanskrit is “अध्‍यात्‍म” which means Adhi- first and Atma – Soul, it means firstly to know about your own soul.

These are the different philosophies of life. These philosophies help us explore the world on macro and microscopic level. They help us understand the origin of Universe and form the guiding principles for us to lead long, healthy and happy lives, while performing dharma (Duty), Artha (Money), Kama (Objects) and Moksha (Liberation).

There are main 6 – Shad philosophies of life called “Shad Darshana”.These are the Ashthik philosphies i.e they believe in Vedas. There are 3 Nasthik philosophies as well (which will be discussed latter) and they are equally important. So in total there are 9 Indian Philosophies of life we would be seeing the first 6 ashthik philosophies.

1.     Samkhya Darshana: Expounded by Acharya Kapila Mahamuni

Acharya Kapila has described 24 principles in the formation of Universe. These are Avyakta (Unmanifested form), Mahat (Cosmic intelligence), Ahankar (Ego), 5 Tanmatras (Objects of perception), 5 Jnanedriyas (5 senses), 5 Karmendriyas (5 motor faculties) and 5 Mahabhutas (5 great elements). This darshana has introduced the concept of Prakruti and Purusha as avyakta. It explains how universe is developed from this unmanifested form.

2.     Nyaya Darshana: Expounded by Acharya Gautama.

Nyaya means knowledge. This darshana believes in obtaining knowledge by proofs (Pramanas) & critical logic. It describes the 4 sources of knowledge as Pratyaksha (Direct Perception), Anumana (Inference), Upaman (Analogy) and Shabda (Words by an Authority).

3.    Vaisheshika Darshana: Expounded by Acharya Kanada

Vaisheshikas have described the atomic theory of creation (Paramanuvada). This darshana describes the causative substances (Padartha) of the Universe. These are Ether, Air, Fire, Water, Earth, Soul (Atma), Mind (Mana), Time (Kaal) and Direction (Dig). They have also described 6 categories of substance, including Substance (Dravya), quality (Guna), Action (Karma), Similar (Samanaya), Dissimilar (Vishesh), and Samvaya (Unbreakable relation).

4.    Mimamsa: Expounded by Acharya Jaimini

Mimasa is performing inquiry to reach the truth. Purva Mimasa is based on Vedas; Uttar Mimasa is based on Upanishadas. This darshana has emphasized on spiritual rites, discipline and religious rituals. It has said that performing or following dharma (Duty) leads to the path of liberation.

5.    Vedanta: Expounded by Acharya Badarayana.

Veda means knowledge, Anta means End. Vedanta is detailed in the Upanishadas. Vedanta is based the on principles of knowledge and realization of the Self. There are 3 main branches of Vedanta:

  • Advaita Vedanta- Described by Shankaracharya is the philosophy of non-dualism.
  • Vishishadvaita Vedanta- Described by Ramanujacharya is the philosophy of qualified non-dualism.
  • Dvaita Vedanta- Described by Madhavacharya is the philosophy of dualism.

6. Yoga: Expounded by Acharya Patanjali

Yoga derived from Sanskrit root word “Yuj” means Unite. It is the union of individual self to the Universal self. Acharya Patanjali has described the 8 limbs of yoga. He has described the path of self-discipline to attain liberation i.e. Moksha.

Gobhi Ke Parathe …… Cauliflower stuffed flatbread

Honestly speaking I never ate Gobhi paratha ever in my life untill marriage being a Maharastrain our understand of paratha is only till aloo paratha.  I had heard about it only on TV and usually wondered how somebody make paratha out of florets? How can be florets stuffed into dough,  and then flatten it out ??? … won’t the dough break and florets come out of it…

So after I got married and I was in the training period (Yeah!! u heard me right) when my mother in law thought me how to make these and ……. all my misconception about the stuffing vanished ….. It was so simple …. hahaaaaaaaaaa Really !!!

So here it goes :

 Prep Time : 15 mins

 Cook Time : 30 mins
 Serves: 5-6 parathas
 Recipe Category: Breakfast-Lunch-Parathas
Recipe Cuisine: North Indian
 Author: Aarti Jain

Ingredients needed

For the Dough

   Wheat flour – 1 1/2 cup
   Oil – 3 tsp
   Salt – a generous pinch (if you like salt in your dough, we have Blood pressure patients in our household so I skip it)

For the Stuffing

   Cauliflower florets – 1 cup
   Onion – 2 finely chopped (medium sized)
   Green chillies – 3 finely chopped

   Red chilly powder – 1 tsp
   Ginger (finely chopped or grated) – 1/2 tsp
   Salt as required
   Jeera/Cumin Powder – 1 tsp
   Sauf / Fennel seed power or whole – 1/2 tsp ( I like to use both – this makes my trade mark paratha because my husband is able to guess who made the paratha today? 😉 )

For making Parathas

   Rolling pin and board
   Wheat flour for dusting
   Oil or Oil + ghee mixed as needed ( I suggests ghee, it just makes it better)

How to prepare dough for gobhi paratha


  • Add 3 tsp of oil and a generous pinch of salt to the wheat flour. Then add warm water little at a time and knead into a soft and pliable dough as you normally do for roti .
  • Cover and keep it aside for 15 minutes.
  • In the mean time we will prepare the gobi stuffing for the parathas.


How to prepare stuffing for gobhi paratha
  • Put cauliflower in boiling water with some turmeric for 5 minutes and drain the water completely. Pat it dry. Cut it as small as possible.
  • Add finely chopped onions, cumin seeds, fennel seeds,  green chillies,  chilli powder, julliens of ginge, salt. The idea is that every bite of paratha should have the floavour of ginger onion and chillies so work accordingly.1-20170202_101552


How to make gobhi parathas


  • Make medium sized balls from the dough. Roll it out into a small circle.You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board. Place a couple tbsps of stuffing on the top of a rolled out circle and spread the stuffing evenly.1-20170202_102135
  • Then place another rolled out dough on top of it and seal the corners by pressing it lightly.
  • Now roll it out gently with the stuffing inside to a circle approximately 7 inches in diameter dusting wheat flour.1-20170202_1021551-20170202_102244
  • Heat a tava and put the rolled out paratha on it. What I like to do is dry roast the paratha on both the sides properly before applying ghee or oil and at the last apply oil on both the sided and make it crispy.
  • The other way to make it is wait for bubbles to appear,flip it when 1/4 done. Apply a tsp of oil (oil + ghee mixed) on the top and flip it over to the other side. Cook both sides well till brown spots appear. ( Taste definitely changes in both the methods but the first method is healthier and the second method is tastier ;P )1-20170202_102721
  • Repeat the same process for the rest of the dough.
  • Serve it with curd mixed with sugar ( I love the blend of taste of paratha and sweet curd) or pickle or chutney. Enjoy making this delicious gobhi parathas at home.1-20170202_104655

Love light,



Homograph – Happy

Today in college we had an interesting debate about a very common word – Happy, while teaching Mental Health subject our teacher Mr. Manoj Raturi  shed some light on a simple yet so difficult to understand topic.

We were discussing about life’s ultimate goal which everyone unanimously  agreed is of – Being Happy!

Then he asked us in which way ? and we were like big ? ? ? on our faces.

In hindi there two ways you can be happy

  • Khushi – which means being happy for a short while like when we get a new dress ( thats’s me just being a girl 😛 ) or a new car or winning a bet. This kind of happiness is required for  us to maintain the daily life balance between negative and positive forces of life.
  • Sukhi – which also means happiness for the long term. Though there is nothing constant than change in life but having said that still we like to be happy for life, don’t we? This kind of happiness is long term and the feeling of being blessed by the almighty is prevalent ( I m not trying to be religious, I am trying to be spiritual). For example finding your life partner and getting married to him in my case, having a sense of accomplishment when you look back in your life, growing in all arenas of life the list can go on and on. Though to achieve this kind of happiness, to be Sukhi in life, the path will have difficulties at first but then in the long run it is wonderful, beautiful and worthwhile.

Sometime you will have to sacrifice your kushi to be Sukhi, its your call at the end of the day?

So the Ultimate question still remains.

Do you wanna be Kush or Sukhi ?

Please write your answer in the comment box to make my perspective clear.

Healthy Breakfast / Snacks – Bhopalyache Dhapate – Savoury Pumpkin flat Bread

Form the previous post,

I had made a savory healthy preparation of Bhopalyache Dhapate also can be called as Pumpkin Paratha / Thepla / Flat bread.

This was the second suggestion by Mom gave me the other day when I had brought this huge pumpkin. On one had Ghare is sweet and deep fried (Oh!!! not so health preparation) Dhapate on the other hand is health savoury flat bread made with or without ghee/ oil as per your wish.

I always found the name of this dish weird because Dhapate in Marathi means literally slapping someone or something. I love to play pranks with the name of this dish. The other day when I made this my husband asked “What’s for breakfast, Honey?” and I replied “Slapped Pumpkin” hahaaaaaaaaaa ;P

In olden days it got its name from the method of spreading them out. On a kitchen counter or one cutting board dusted with flour, the mix of veggies and flour is patted down into a thick roti or bread by hand . This sound and action of patting into shape is called Dhap-dhap and so these Marathi breads are called Dhapate – made with the Dhap dhap sound. For a neat non messy Dhapate do like I did below.


  • Pumpkin – 1 cup, cubed and steamed
  • Whole wheat flour / Atta – 1 cup
  • Chickpea flour / Besan – 1/2 cup
  • Green Chillies – 1-2 finely chopped
  • Garlic – 2-3 finely chopped
  • Ginger – 1 table spoon, finely grated
  • Sesame Seeds – 1 table spoon
  • Carom seeds / Ajwain- 1 table spoon
  • Cumin seeds / Jeera – 1/2 table spoon
  • Turmeric – 1/2 tea spoon
  • Salt – to taste
  • Sugar – 1/2 tea spoon
  • Oil / Ghee – as or if needed
  • Cilantro – 4-5 springs, finely chopped / optional / I have not used as I did not have any


  1. Cut pumpkin into big pieces, wash it nicely and also remove the center part that might contain seeds.1-20170127_180110
  2. Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
  3. Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
  4. Once steamed, let it cool and smash it.1-20170127_182531
  5. Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds. You can also cilantro but it’s optional. Add whole wheat flour and besan and prepare dough. Pumpkin should have enough water so add water only if needed.

  6. If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
  7. Use some oil, to knead the dough.
  8. Now make small balls and roll it into small parathas, use wheat flour for dusting.1-20170127_191133
  9. Roast them lightly on a tawa. Some people your ghee / oil at this time. I wanted to make it healthy so I did not add oil at this time. But while service it have kept it on side to be added as per your wish.1-20170127_192134
  10. You can serve it with a tradition accompaniment of Peanut Chutney and Dahi / Yogurt. I will post the peanut chutney recipe soon as mine is about to get over. I am serving it with tomato ketchup because my husband loves tomato ketchup 😉
  11. Serve hot!1-20170127_191614

Love light,


Bhopalyache Ghare – Fried Pumpkin Bread

So the other day I got this big beautiful yellow pumpkin like the sunshine in the morning from the farmer’s market nearby. Since we are a family of 3 I really did not know what to do of this impulsive buy and instantaneously regretted buying it. I called my mother are and asked her what to do about it ……… So she suggested some recipes one of them was Bhopalyache – pumpkin, Ghare – puris, fried bread.

When we were little our grandmother had a farm where she grew vegetables for home and for sale. We use play around it so much and she use to get so mad at us because she feared we will damage the vegetable ….. ( for farmers crops are like babies, always to be handled with care). Now when our vacation use to get over she made us these puris for the travel since they stayed fresh for longer and they really never needed any accompaniment. We as kids loved it because they tasted sweet and delicious. This recipe takes me back to my naughty self years back to Alandi – a small town near Pune, Maharashtra, India.

Since the pumpkin was huge I divided it in two portion one is sweet Bhopalyache Ghare and the other is savory preparation Bhopalyache Dhapate – Savoury pumpkin flat bread.That would be my next recipe so please check this tasty and healthy breakfast preparation.


  • Pumpkin- 2 cup, peeled and diced into cubes
  • Jaggery – 1 cup, grated sweetness depends on how sweet tooth you are.
  • Whole wheat flour/ Atta – 1 cup or more
  • Oil- 1 tsp
  • Oil – for frying
  • Sesame seeds – 1 tbsp (optional)but I like the crunch of it so please use it.


  1. Peel and dice the pumpking into big cubes. 1-20170127_180110
  2. Steam it until it becomes really soft. It takes around 10-12 minutes. Do not add water to pumpkin while steaming.1-20170127_1801331-20170127_182335
  3. While it’s steaming hot, mix the grated jaggery.1-20170127_181051
  4. Now remove the pumpkin and smash the it. Remember that pumpkin is hot so please use something to smash it. I like to do these things with a pestle ( I love using my pestle and flaunt it 😉 as much as possible)1-20170127_182531
  5. When is hot mix jaggery to it. The beautiful colour of the pumpkin will disappear but do not get worried its the process.
  6. Let it cool down so you can add whole wheat flour and knead a firm dough. Like you would make it for regular puris. I like to add some salt because it brings out the flavor very well. But its totally upto you to do it.1-20170127_184131
  7. Add 1 tea spoon of hot oil and knead it again. The dough should not stick to your hands.1-20170127_184540
  8. Pumpkin tends to leave water so adjust the amount of flour accordingly. Add sesame seeds if you like.
  9. Now you have two options, either roll our individual puris or make a big one and use cookie cutter or a sharp edged bowl and cut small puris out of it. I shape my puris elongated because they seem different than normals puris thats how my grandmother liked to distinguish these puris from the rest of the normal ones.You just have to roll the rolling pill in one direction that’s it.1-20170129_101047
  10. In a medium pan, heat the oil on a medium flame and deep fry the puris until golden brown.
  11. Don’t let them turn too brown or else they become hard once cool down.
  12. Once done dust them with powered sugar it gives them extra texture and taste and looks cool on them:p 1-20170129_102802
  13. Let them cool down and you can store them in an airtight jar for up to 6 days.


  • If you want to make these puri’s yellow you can add some turmeric. Adding turmeric makes them look prettier for the kids.
  • You can give them any shape you want cirle, donut, fancy cookies shapes.
  • I would sometime like to do a baked version of this to make it healthier, let’s c when that day comes 😉


Love light,