Gobi ke pakore (Cauliflower Fries)!!

Onmyplate today is a crunchy snack made of cauliflower which can be added to one’s regular diet as it’s a rich source of Vitamin C and dietary fibers.

You would love the cauliflowers in this form due to its crunchy and lovely taste!!

Here goes the recipe for Gobi ke pakore (Cauliflower Fries)!!


  • Maida (All purpose flour)1 cup
  • Besan (chickpea flour) 4 tbsp
  • Gobi (cauliflower) 10-12 pieces
  • Ajwain (Carom) seeds 1/2 tsp
  • Baking powder 1/4 tsp
  • Haldi (Turmeric) powder 1/4 tsp
  • Red chili powder 1/2 tsp
  • Garam Masala powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Oil for deep fry


  • Take a mixing bowl and add maida, besan, ajwain, baking powder, haldi, red chili powder, garam masala, salt and mix well
  • Add 3/4 cup of water to make a thick paste, you may add little more water if required
  • Whisk it properly so that it doesn’t form any lump and turns into a smooth paste
  • Heat oil in a deep fry pan
  • Dip cauliflower pieces into the paste and deep fry in low flame till golden brown in color
  • Serve hot with your choice of sauce!!

Onion & Tomato tawa Patty

Onmyplate today is a delicious recipe “Onion & Tomato tawa Patty” which I experimented yesterday while trying to make a comfort food. This is a combination of frankie and roasted paratha which is served hot with sauce.

I have given this dish a name of “tawa Patty” as it is cooked on tawa; a flat iron utensil used to cook chapatis or Indian bread. It is mouth watering and delicious in taste and apart from this it is easy to cook with minimal ingredients handy at home.

A healthy and tasty snack perfect for high tea. Try if you like and share your experience!!


  • Maida (Flour) 1/2 cup
  • Onion 1 medium cut into thin rings
  • Tomato 1 medium cut into thin rings
  • Fresh Green chili 1 chopped
  • Red chili flakes 1/4 tsp
  • Mayonnaise 1 tbsp
  • Tomato sauce 1 tsp
  • Salt 1 pinch
  • Black salt 1/4 tsp or according to taste
  • Oil 1 tbsp


  • Take a bowl and add Maida, salt, 1 tsp oil, 1/4 cup water; mix well and knead into a smooth dough
  • Divide it into two equal portions
  • Roll the dough into thin chapatis of 5-6 inches diameter
  • Take one of the chapatis and spread Mayonnaise evenly on it, leaving 1/2 inch on the sides
  • Now take onion rings and spread it over the Mayonnaise
  • Then add tomato rings and finely add another layer of onion rings
  • Now add fresh green chili, red chili flakes and sprinkle black salt
  • Top the filling with tomato sauce
  • Dip your fingers in the water and wet the sides left near the filling
  • Now cover the fillings with the second chapati
  • Press the sides of the chpatis with the tip of your fingers so that the fillings doesn’t come out
  • Heat the tawa and smear little oil
  • Now place the patty on the tawa and cook it in low heat
  • Drop few drops of oil from the sides and few drops over the patty
  • Turn it to the other side in 1-2 minutes since by this time it would turn light brown in color
  • Now add few more drops of oil from the sides and cook in low heat for 1-2 minutes
  • Remove from heat and serve hot with sauce of your choice!!

Methi ka Paratha (Chapati with Fenugreek Leaves)

Methi (Fenugreek) is considered to be a rich source of iron and consuming it in any form i.e. seeds or leaves helps to keep us in good health.

Therefore, today’s special is Methi ka Paratha which is cooked in most of the Indian homes; however, the below guidance would be helpful to prepare it easily!!

Ingredients ::

  • Whole wheat flour (Atta) as required for 5-6 chappatis
  • Methi (Fenugreek) leaves finely chopped 1 cup
  • Green chili finely chopped
  • Garlic 2 tsp finely chopped
  • Onion 1 medium finely chopped
  • Fresh coriander leaves chopped 1 ½ tbsp
  • Curd ½ cup
  • Salt according to taste
  • Oil to cook


  • Take whole-wheat flour (Atta) in a bowl, salt, methi leaves, onion, garlic, green chili, coriander leaves and knead into a dough with the help of curd. For better results do not add water but you may add little more curd
  • Apply oil, cover and set aside for fifteen minutes
  • Divide the chapatti dough into equal portions, the size of your regular chapatis
  • Dust some flour and press on the board (chakla)
  • Then gently roll out with the rolling pin (belan)
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa
  • Reduce the flame to medium and let it bubble up
  • Turn it around and spread oil around the parathas.
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!



For Chole

  • Kabuli chana (White chickpeas)1 cup soaked overnight
  • Zeera (Cumin) seeds1 tsp
  • Coriander powder 1 tbsp
  • Zeera (Cumin) powder 1 tsp
  • Onion 1 medium
  • Tomato 1 small
  • Ginger 1/2 inch
  • Garlic 2 cloves
  • Red chili powder 1 tsp
  • Haldi (turmeric) 1/2 tsp
  • Chole masala 2 tsp
  • Salt according to taste
  • Oil 2 tbsp
  • Tamarin (Imli) water or dried mango powder (Aamchur) 2 tbsp
  • Fresh coriander leaves to garnish


  • Pressure cook the Kabuli chana until they are soft
  • Make a paste of onion, tomato, ginger and garlic
  • Heat the oil in kadhai, add the cumin seeds
  • When the seeds crackle add the paste, zeera powder, coriander powder, chole masala, red chili powder, haldi, salt and fry till its golden brown
  • Add kabuli chana and fry for 1 minute and add 1 cup of water or for better result you may add the drained water of kabuli chana left in the pressure cooker
  • Simmer for 10-15 minutes in low heat until the gravy becomes thick. Remove from heat and add tamarin water and keep aside.
  • Garnish with coriander leaves!!

For Bhature

  • Maida (Refined flour) 1 cup or for 4-5 roti size bhature
  • Curd ½ cup
  • Salt a pinch
  • Oil 1½ tsp
  • Oil for deep fry


  • Take maida in a bowl and add curd, oil and salt. Knead into a firm dough without using water. If required you may add little more curd or milk.
  • Knead it into smooth dough and apply oil on top and cover it with a cloth. Leave it for ½ hr to 1 hr
  • Now divide the dough into equal parts and roll out into circle (size of roti)
  • Heat the oil in kadhai and deep fry till the bhatura is puff up and golden on both the sides (press the centre lightly with a frying spoon so as to help it to puff up)

Serve hot with the chole, sliced onion and lemon wedges!!