Recipes from Himachal



Chick pea flour (besan) – 2 Tbl spoons

Dry mango powder (amchoor) : 2 tea spoons

Chili powder: 1/2 tea spoon

Coriander powder : 1/2 tea spoon

Boondi (available in snack section in any Indian store):  ½ cup

Salt – to taste

Oil – 1 Tbl spoon


Mix chick pea flour with salt, dry mango powder and 2 cups of water. Make sure there are no lumps in the mixture. Heat oil in a pan and add chili powder and coriander powder. Add the chick pea flour mixture to it and cook (with continuous stirring) till the chick pea flour is cooked and the mixture is thick. Add boondi before serving.

Serve with white steamed rice.



Chick peas (boiled) – 1 and ½ cans

Yogurt – 1 cup

Onion – 1 medium

Ginger & garlic paste – 1 tea spoon

Cloves: 4

Bay leaves -2

Cinnamon – 1 inch

Green cardamom -4

Turmeric powder, chili powder and coriander powder: ½ tea spoon each

Coconut powder – ½ cup

Raisins, almonds and cashew – 15-20 each

Salt: to taste

Oil -2 Tbl spoons


Heat oil in a pan.  Add sliced onion and whole spices and cook until its light brown in color. Add ginger/garlic paste, coriander powder, turmeric powder and chili powder to it. Add coconut powder and salt and cook for another 5 minutes. Add yogurt with constant stirring until it comes to a boil (10 minutes). Add the chick peas, raisins and almonds and cook in low flame until the oil floats on the top. Add fried cashew before serving.

Serve with white steamed rice.



Kidney beans (boiled) – 1 and ½ cans

Tomatoes finely chopped – 2

Onion finely chopped– 1 large

Ginger finely chopped– 1 inch

Garlic finely chopped: 5-6 cloves

Bay leaves -2

Garam masala -1/2 tea spoons

Chili powder – 1 tea spoon

Coriander powder -1/2 tea spoon

Green chilies finely chopped -3

Salt: to taste

Oil -4 Tbl spoons

Cilantro – For garnishing


Heat 2 Tbl spoons of oil in a pan and add the onion and cook until its light brown. Grind the above onion to a fine paste. Add rest of the oil in the pan and add bay leaves, green chilies, ginger and garlic. And fry until the garlic is light brown. Add the onion paste and chopped tomatoes and cook until the masala separates from the oil. Add chili powder, coriander powder, garam masala, salt and kidney beans to it. Add 1 cup of water and stir. Simmer the flame and cook until a thick gravy is formed. Garnish with chopped cilantro leaves before serving.

Serve with white steamed rice.

Aloo Parantha:


For dough:

Whole wheat flour – 1 cup

Water – ½ cup

Salt –a pinch

For filling:

Boiled potatoes -1

Small onion finely chopped -1

Chopped cilantro – 2 Tbl spoons

Chopped green chilies – 2

Coriander powder, dry mango powder, ginger powder – ½ tea spoon each

Salt- to taste



Mix the whole wheat flour, water and a pinch of salt and knead to make a soft dough. Cover it with a damp cloth and set aside for 10-15 minutes.

Mash the boiled potatoes and add the rest of the ingredients (you can add the spices you like to the filling). Make six balls out of the dough and six balls out of the boiled potatoes. The dough ball will be twice the size of the potato ball.  Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let them settle for 5 minutes before rolling them to 5-6 inch circle.

Heat the skillet and add the rolled parantha to the hot skillet. After a few seconds when the it changes color, flip it over. Wait until it starts puffing or you see dark brown spot. Add 1 tea spoon of oil to each side and fry until it is golden brown on each side.

Sever with yogurt or butter (add a spoon of butter while it is hot so that it melts on the top).


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