Aloo Paratha

I Simply Love Aloo paratha such a filling and perfect recipe and so very flavourful too . Serve it with Yogurt mixed with a little Raw Mango pickle it is the ultimate one !...I usually try lot of different variations esp follow the one which I learnt from my mom most of the time but this time for a change wanted to try out the recipe shared by my dear friend Jayashri Baleri and it was superb ...Ajwain and chaat masala gives such a ultimate flavor  but i have omitted Jeera in the recipe  and I have changed a bit of how it has to be made too :) .....My family loved it have done it twice in a row ...this superb recipe is surely a winner !...Do try this and don't forget to leave in your feedback !

Ingredients 

For chapathi dough

2 cup wheat flour

Salt to taste

1 tbsp oil

luke warm water for kneading

For Aloo filling

3-4 Boiled Potato ( boiled and mashed finely)

3-4 Garlic flakes

4-5 green chillies

1' ginger

large pinch of ajwain

1/4 tsp chaat masala 

1/4 tsp amchur powder

1 onion finely chopped 

2 tbsp finely chopped coriander leaves 

salt to taste

Method

For the dough 

In a wide bowl take chapathi flour add in salt to taste . Add oil , luke warm water to knead it into a smooth dough . Allow it to rest for about 30 mins .

For the Filling 

• Make a coarse paste of garlic, ginger, green chillies without adding water.
• In a pan add in ajwain, coriander leaves fry then add in the chopped onion fry well now add in the coarse paste and fry for 2 mins on a low heat then add in salt, mashed potato, chaat masala, amchur powder mix well . 
• Allow it to cool completely to stuff in the dough . Make small balls of the fillings and keep aside.

For making the paratha :

• Pinch out the small dough balls of the dough kneaded then add  roll a bit (just roll it once) then add the stuffing in the middle then seal it from the egdes to form a ball again make sure the stuffing doesn't come out and dough ball is bigger then the stuffing .
• Roll into thin chapathis and fry on hot tawa till puffed up . drizzle with oil.
• Serve with pickle or chutney of your choice .

Do try this stuffing is really lovely !

Palak Paratha Pockets

This is best way to make your kids have vegs ....lovely and they will absolutely love it too :) The recipe idea is based on sanjeev kapoor video however i have changed the recipe ..Here goes the recipe for this ...this  is  absolutely filling and lovely to try it and you too will agree with that :) 

Ingredients 

For Spinach Chapathi dough

1 cup of Spinach (washed and boiled)

2-3 green chillies 

salt to taste

1 cup Wheat flour

For Yellow Chapathi Dough 

1 cup Wheat Flour

1/4 tsp haldi powder

2 tbsp curd

1/2 tsp Red chilli powder

large pinch of ajwain 

Salt to taste 

For Filling 

1 cup finely grated Paneer

1 Cup corn boiled (Crush 1/2 the corn and leave the other half that way 

1/4 cup Red & Green capsicum finely chopped

1' ginger (finely grated)

2-3 green chillies (finely chopped)

2 tbsp Coriander leaves finely chopped

2 tbsp oil 

For the paste 

3 tbsp maida /Plain flour

2 tbsp water 

Method 

For Spinach paratha

• Boil Spinach , green chillies and grind this into smooth puree.
• Mix spinach puree, salt and wheat flour little by little to make a smooth dough and keep aside.(no need to add any water). 
• keep this aside for 10 mins.

For Yellow dough 

• Mix in salt, haldi, red chilli powder , Curd /Yogurt, salt, ajwain  and add wheat flour and water to make a smooth dough .

For Making chapathi

• As shown below roll one spinach chapathi and one yellow dough chapathi and rub oil evenly then place chapathi one over the ther and roll it tightly like a log.
• Now take a knife and cut from the center and roll in again like shown in the picture below.
• Roll the disks into chapathi and heat the tawa and roast all the chapathi on both side till cooked 

For the filling 

• Take half the corn and crush in mixer grinder to one whizz. In non stick pan add oil add ginger, green chillies, coriander leaves and fry on low flame till nice aroma.
• Now capsicum and fry till cooked then add in crushed corn and mix . stir for 2- 3 mins.
• Now add corn (remaining one), mix add salt and keep aside.
• Take off the flame now add paneer and mix well.

Assembling :)

• Now make a paste of maida, water and keep aside.
• Now take a chapathi add a little filling in the center.
• Add maida paste as seal like shown below in the picture.
• Drizzle a tawa with little oil and fry on low flame on both side till crisp and slice and serve this delight.....absolutely fab..isn't it ....hmm it is go and prepare this and bring a smile on your loved ones face...pls do drop in a feedback if you did like this  !!!

Paneer Paratha

 This is my experimental recipe which i tried the other day and my children just loved the flavour in it.....My family loves Garlic naan , garlic flavour in it is so yummy ...so thought I'll incorporate it...my son loved it and said it's almost the same to any garlic paratha we get in restaurants ....so do try this you will absolutely love it ..serve with dahi mixed with Pickle try this its absolutely yummy !

Ingredients 

For the dough

2 cups Wheat flour

1/2 tsp salt

1/4 tsp sugar (opt)

little olive oil 

For Paneer Filling 

1 & 1/2 cup Paneer at room Temperature and ( crumbled by hand or grated)

6-7 big flakes of garlic ( finely chopped )

3-4 green chillies ( finely minced)

2 tbsp coriander leaves (finely chopped)

salt to taste ( add little as you have already added salt while preparing the dough)

2 tsp oil  + oil for making Paratha 


Method 

1. Heat oil  when it is hot add in garlic, green chilli and fry till garlic turns slightly brown then add in coriander leaves and fry and add this to the Crumbled paneer and salt and keep aside.
   
2. Take a wide bowl add in salt, wheat flour, sugar, and mix in add water little by little and knead into a smooth dough.
3. Add in little olive oil and mix it well and make a smooth dough and keep aside covered for 30 mins.
4. Now pinch out a small portion of the dough (lemon sized one) and flatten in the center with the help of the thumb then put filling with a spoon and cover it up again into small ball  and repeat the same with others and keep aside.
5. Dust a flat surface with  flour and roll  the filled balls into med sized chapathi and keep aside.
6. Heat a non stick tawa and place the chapathi and fry on both side apply little oil / ghee on both side and fry .
7. Serve with Curd, Pickle ...every bite feels so good ...Yumm !

Aloo Naan

Ingredients

3 cups plain flour/Maida
1 cup lukewarm water
1 cup milk
2 tsp yeast
2 tsp oil
1 tsp sugar
salt to taste
2 tbsp butter 

For The Potato filling

3 boiled and mashed potatoes
1 onion very finely choppped
3 green chillies finely chopped
1/2 tsp cumin seeds
4-5 cloves of garlic finely chopped
few finely chopped curry leaves
few finely chopped coriander leaves
1/4 tsp turmeric powder
1/4 tsp lemon juice
sugar to taste
salt to taste
1 tbsp oil

Method

For the Dough

• In a small bowl put yeast,sugar,salt,1 tsp oil and warm water and mix and keep aside for 5 min till frothy
• In another bowl, add maida,yeast mix,1 tsp oil and enough milk to make a sticky soft dough(if the dough sticks to ur hands apply little oil ) and keep aside for 1 hour

For the potato filling

• Heat oil in a pan, add cumin once it crackles add the garlic,green chilli,curry leaves and stir fry for few seconds and then add onion and fry till translucent 
• Add turmeric powder,salt, sugar, lemon juice and mix well and then add the boiled potatoes and fry for 2 min and then add the coriander leaves and switch off the flame and keep aside

For the Aloo Naan

• Apply some flour to ur hands and Take one medium size portion of the dough, press it on the palm and flatten it
• Put a tbsp of filling in it and close it tighly, apply little flour and then roll it into semi thick round (just like a paratha)
• Repeat the same procedure for the remaining Naan
• Heat a tawa and shallow fry the Naan till golden brown on both the sides and then apply butter with the help of a brush on both the sides and serve hot

Tandoori Roti

Ingredients

2 cups whole wheat flour + for dusting
1 tsp yeast
1 tsp sugar
salt to taste
1 tsp oil
water as required

Other ingredients
butter for basting

Method

• Add wheat flour,yeast,sugar,salt in a bowl and add enough warm water and knead to a smooth and elastic dough and then apply oil all over the dough and then keep it aside for 1 hour till it doubles in size
• After an hour knead it again and divide them into equal proportion
• Roll out each portion into slightly thick circles
• Heat a pressure cooker and lightly grease it with oil at the bottom
• Remove the lid of the pressure cooker and lightly grease the insides of the bottom with oil.
• Heat upside down over an open flame.
• Apply a little water on one side of each tandoori roti and stick the wet side on the inside of the heated bottom of the pressure cookerAgain turn the bottom of the pressure cooker upside down and cook till brown spots appear on the surface of the tandoori roti and it peels away easily and then brush each of the roti with butter and then serve hot with any north indian gravy

(You can stick 3 to 4 tandoori rotis on the inside of the pressure cooker at a time.)

Oriental style Stir Fry Parathas

This is one of tarla dalal's recipe which i had tried out yesterday and it turned out to be really different and delicious....this stuffing can also be used for spring rolls or wontons or samosa....

Ingredients

For the dough

1 cup Maida

1/2 cup wheat flour

1 tsp oil

1 tsp sugar

salt to taste

For the stuffing

2 tsp finely chopped garlic

2 green chillies finely chopped

1 onion grated or sliced

1 cup shredded cabbage

1 cup grated carrots

1 tsp soya sauce

1/2 tsp sugar

salt to taste

2 tsp oil+ oil for shallow frying

Method

For the dough

• Combine the Maida,wheat flour,oil,salt and enough warm water to make a soft smooth dough
• Knead the dough for 3-5 minutes and cover with a muslin cloth and keep aside for 30 minutes

For the stuffing

• Heat oil in a pan, add garlic,green chillies and fry for 1-2 minutes and then add onion and fry till translucent
• Add the vegetables and saute for few more minutes and then add soya sauce,sugar and salt,mix well and keep aside to cool
• For the paratha
• Divide the dough in equal portions and flatten one portion of it and then add 1-2 tsp of stuffing in it and then gather the edges and roll out into a thick paratha
• Heat a tawa, put a tsp of oil and then fry the parathas till golden on both the sides, repeat the same procedure for the rest of the dough and stuffing 
• Serve hot with sour cream or sauce
  
  

Gobi Paratha

Ingredients
For the dough
1 cup Maida
1 cup Wheat flour
2 tsp oil 
1/4 cup milk
Salt to taste
1 tsp sugar
For the stuffing 
2 cups grated Cauliflower
1 tsp turmeric powder
1/2 tsp ginger 
1 tsp crushed coriander seeds
1 tsp red chilli powder
1/2 tsp haldi powder
1/2 tsp amchur powder
1/4 tsp Ajwain
1 tbsp mint leaves
2 tbsp finely chopped coriander leaves
salt to taste
2 tsp oil /ghee
0ther ingredients 
oil to shallow fry
Method
For the stuffing

• Heat oil in a pan, add ghee and fry crushed coriander seeds , ajwain for 1-2 minutes, then add the  grated ginger,  grated cauliflower, Turmeric powder,red chilli powder, amchur powder, salt to taste,  coriander leaves, mint leaves and fry for 2 minutes.
•  mix it well, switch off the gas and keep it aside.

For the dough

• Take a bowl, add all the ingredients listed under dough with enough water to make a soft dough and keep aside

For the paratha

• Now take one portion of the dough and flatten it and then add one portion of stuffing in the center ,Gather edges and roll out into a thick parantha 
  
• Heat a tawa, put a tsp of oil and then fry the parathas till golden on both the sides, repeat the same procedure for the rest of the dough and stuffing 
  
• Serve hot with fresh curds

Methi Thepla

One of the simply best Paratha which is healthy , simple and yet delicious that u will love every bite:)

Ingredients
1 cup wheat flour+ wheat flour for dusting
1/2 cup finely chopped methi leaves
1 tsp Red Chilli powder
1/2 tsp haldi powder
1/4 tsp garam masala
1/2 cup curd for kneading 
salt to taste
pinch of sugar (opt)
2 tbsp oil + extra for frying on a chapathi tawa
Method

• In a bowl combine all the ingredients with 2 tbsp oil  and enough curds to make a soft dough
• Divide it in equal portions and roll each into thin round shape like that of a chapathi
• Heat a tawa and shallow fry these thepla with little oil on both the sides till golden spots appear and then serve hot with curds /Pickle.
  

Spicy Jeera Aloo Paratha

Ingredients

For the dough

3/4th  cup wheat flour

1/2 cup maida

1 tsp sugar

1 tbsp ghee

salt to taste

For the stuffing

2 tsp cumin seeds

3 boiled & mashed potatoes

4-5 green chillies finely chopped

1 sprig of curry leaves finely chopped 

1 tbsp finely chopped coriander leaves

1 tsp lemon juice

a pinch of sugar

salt to taste

1 tsp oil

Method

For the dough

• In a bowl, add maida,wheat flour,salt,ghee,sugar and enough water to knead a soft dough and cover and keep aside for 30 minutes

For the stuffing

• Heat oil in a pan add cumin seeds,when it splutters add green chillies,coriander leaves,curry leaves, and fry for 2 minutes
• Add salt,sugar,lemon juice and mix well and fry for another minute
• Then add this to the mashed potatoes and mix well and keep aside

For the paratha

• Divide the dough and stuffing in equal portions and keep aside
• Now take one portion of the dough and flatten it and then add one portion of stuffing in the center Gather edges and roll out into a thick parantha 
• Heat a tawa, put a tsp of oil and then fry the parathas till golden on both the sides, repeat the same procedure for the rest of the dough and stuffing 
• Serve hot with fresh curds

Garlic Coriander Roti

Ingredients

2 1/2 cup of maida

2 tsp sugar

salt to taste

2 tsp oil

10-15 cloves of garlic crushed

5-6 green chillies finely chopped

2 tbsp finely chopped coriander leaves

Oil for shallow frying

Method

Heat oil in a pan add crushed garlic,green chillies and fry till it turns light brown in colour

Now add chopped coriander leaves and fry for couple of minutes and then add it to Maida

Add salt,1 tsp oil,sugar and enough water to make a soft dough and cover and keep aside for 10-15 minutes

Divide it in equal portions and roll each into round shape roti

Heat a tawa and shallow fry the roti till brown spots appear on both the sides and then serve hot with fresh yogurt or chutney

Rice Roti with Dill Leaves

Ingredients

3/4 cup Rice flour

1 bunch of dill leaves(sua bhaji) finely chopped

1 1/4 cup water 

2 tbsp of wheat flour

salt to taste

4-5 green chillies finely chopped

oil to shallow fry the rotis

Method
In a non stick kadai add rice flour,dill leaves, green chillies ,and 11/4 cup water, salt and mix on high heat till it forms a lump.

Allow it to cool for a while now make medium sized balls of the dough.

Dust the prepared balls with flour and roll it into thin chapathi and fry on both side till brown spots appear on it

Serve hot with Vegetable curry or chutney of your choice.

Butter Garlic Naan

Ingredients

3 cups plain flour/Maida

1 cup lukewarm water

1 cup milk

15-20 cloves of garlic finely chopped

2 tsp yeast

2 tsp oil

1 tsp sugar

salt to taste

2 tbsp butter 

Method

• In a small bowl put yeast,sugar,salt,1 tsp oil and warm water and mix and keep aside for 5 min till frothy
• In another bowl, add maida,yeast mix,1 tsp oil and enough milk to make a sticky soft dough(if the dough sticks to ur hands apply little oil ) and keep aside for 20 minutes 
• Apply some flour to ur hands and Take one medium size portion of the dough, press it on the palm and flatten it 
• Roll it with the help of a rolling pin applying little flour to a semi-thick oblong shape or any desired shape, sprinkle 1 tbsp chopped garlic and  Maida on it evenly and roll it just once so that it sticks to the Naan
• Repeat the same procedure for the remaining Naan
  
  Heat a tawa and shallow fry the Naan till golden brown on both the sides and then apply butter with the help of a brush on both the sides 
  
  Serve Hot with any spicy indian gravy
• ( u can even bake these Naan at 200 C for 2 minutes)
• (if the dough is sticky the naan will be very soft and fluffy)

Sweet Corn & Coriander Paratha

Ingredients

For the dough

1 1/2 cups Whole wheat flour 

1/2 cup Refined flour (maida)

Salt to taste

3 tbsp Milk

For the stuffing

1 cup frozen sweet corn 

1/2 cup grated paneer

5  green chillies

5-6 garlic cloves

1 " piece of ginger

1 tsp garam masala powder

1 tsp turmeric powder

1/2 tsp sugar

3 tbsp finely chopped coriander leaves

salt to taste

oil for shallow frying

Method

• For the dough
   
  Mix whole wheat flour, maida and salt in a bowl. Add a milk and enough water to make a soft dough. Cover and rest the dough for fifteen minutes.
  
  For the stuffing

• Grind frozen sweet corn finely and keep aside
• Grind ginger,garlic,green chillies coarsely without adding water and then keep aside
• Heat 2 tsp oil in a pan, add ginger-garlic-green chilli paste and fry for a couple of minutes, then add corn,grated paneer,salt,sugar and mix well 
• Then add turmeric powder,garam masala powder and fry for 4 -5 minutes on a low flame
• Add coriander leaves and mix well and then take it out in a bowl and keep aside 

• For the paratha

• Divide the dough into equal portions and shape them into pedas
• Roll out each portion into a three-inch disc, place a ball of stuffing in the center. Gather edges and roll out into a thick paratha 
• Heat a tawa and cook paratha using oil till light golden on both sides and Serve hot with yogurt
  
  
  

Matar Paneer Paratha

Ingredients

For the dough

2 cups Whole wheat flour (atta)  

Salt to taste

2 tbsp ghee 

For the stuffing

1 cup Fresh Green peas(shelled & blanched)

¼ cup grated paneer 

1 Onion , chopped finely 

½ “ piece Ginger, chopped finely  

5 cloves of Garlic, chopped finely

A pinch Asafoetida 

1 tsp Cumin powder  

1 tsp Red chilli powder  

salt to taste

2 tsp oil

Method

For the dough
 
Put whole wheat flour, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover it and keep aside till 10 minutes 

For the stuffing

Heat oil in a pan. Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder.

Add peas and salt to taste and cook till dry. Remove into a plate to cool. When cool, grind coarsely and then mix paneer into it and divide into eight portions. Shape into small balls.

Divide dough into eight portions and make pedas. Roll out each portion into small rounds, place a ball of stuffing in the center. Gather edges and roll out into a thick round parantha 

Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice. 

Garlic & Paneer Naan

Ingredients

For the dough

1/4 cup suji(rawa)

1/4 cup water

1 tsp sugar

2 cups maida

enough water for kneading

1 tsp baking powder

salt to taste

For the stuffing

3 tbsp garlic finely chopped

1 cup grated paneer

1 tsp pav bhaji masala powder

3-4 green chillies finely chopped

2 tbsp coriander leaves finely chopped

salt to taste

2 tsp oil 

Method

For the dough

• Mix suji with 1/4 cup of water and sugar,mix it and keep aside for 10 minutes
• In another bowl,sieve maida with baking powder and salt
• Take the sieved Maida,suji mix,and enough water in a bowl to make a semi soft dough and keep aside for 10 minutes

For the stuffing

• Heat oil in a pan, add green chilli and 2 tbsp garlic and fry till light brown, then add 1 tbsp of coriander leaves,pav bhaji masala powder and fry for a minute
• Add grated paneer,salt and mix it well 
• Switch off the gas and allow it to cool 
• For the Naan
• Divide the dough into 8 equal portions

• Take one medium size portion of the dough and press it on the palm and flatten it 
  
  Now put stuffing on the dough and close it
  
  Flatten it again and roll it with the help of a rolling pin applying little flour to a semi-thick oblong shape or any desired shape, sprinkle chopped garlic and coriander leaves and sprinkle Maida on it evenly and roll it just once so that it sticks to the Naan
  
  Repeat the same procedure for the remaining Naan
  
  Heat oil in a pan , and shallow fry the Naan with oil till golden brown and crisp on both the sides 
  
  Serve Hot( u can even bake these Naan)
  
  

Carrot & Tomato Poori

Ingredients

2 cups wheat flour

1-2 grated carrots

2-3 tbsp tomato puree

2 tsp tomato ketchup

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp sugar

enough Milk for kneading

salt to taste

1 tsp oil

oil to deep fry

Method

• Heat 1 tsp oil in a pan, add tomato puree,tomato ketchup and fry till it forms a lump and oil oozes out
• Add turmeric powder,coriander powder,red chilli powder,and fry for a couple of minutes
• Add sugar,salt, and grated carrots and mix well 
• Take it out in a bowl and allow it to cool
• In another bowl, add wheat flour,salt,and the carrot mixture and enough milk to make a semi-soft dough
• Take a small portion of it and roll it into small round shape poori
• Repeat the same procedure for the remaining dough
• Heat oil in a frying pan, when its hot fry poori till golden brown
• Drain it on a kichen towel and serve Hot with any spicy chutney or any dip
• (u can use this stuffing for making paratas also if u dont like it deep fried)

Stuffed Masala Kulcha

Ingredients

For the dough

500 gms Maida

4 tbsp fresh curds

1 1/2 tsp dry yeast

1 tsp sugar

1/2 tsp baking powder

2 tsp Ghee

1/2 -1 cup of warm milk

salt to taste

For the stuffing

3-4 potatoes boiled,peeled and mashed

1 packet paneer crumbled 

2 tbsp finely chopped coriander leaves

2 tsp grated ginger

5-6 finely chopped green chillies

1 tsp sugar

1 tsp lemon juice

1 tsp garam masala powder

salt to taste

1 tsp oil

Other ingredients

3 tbsp onion seeds (kalounji)

oil for shallow frying

Method

For the dough

• In a small bowl put yeast,sugar and warm water and mix and keep aside for 5 min till frothy
• In another big bowl add yeast mix, salt , maida,fresh curds,baking powder,ghee and  enough warm milk to make a semi-soft dough
• Keep aside in a warm place atleast for an hour 
• knead it again for 10 minutes and keep aside

For the stuffing

• Heat oil in a pan,add ginger, green chillies and fry for a couple of minutes, then add coriander leaves and fry
• Add mashed potatoes,paneer,garam masala, salt and mix well, stir fry for few seconds and take out the mixture in the bowl
• Add small balls of mixture and keep aside

For the kulcha

• Take one medium size portion of the dough and press it on the palm and flatten it 
• Now put stuffing on the dough and close it
• Flatten it again and roll it with the help of a rolling pin to a semi-thick round or any desired shape, sprinkle kalounji(onion seeds) on it evenly and roll it just once so that it sticks to the kulcha
• Repeat the same procedure for the remaining kulchas
• Heat oil in a pan , and shallow fry the kulchas with oil till golden brown and crisp
• Serve Hot 

Coconut Akki Roti

Ingredients

1/2 cup Rice flour

1/4 cup coconut milk

water to knead into the dough

2 tbsp of wheat flour 

salt to taste

oil to shallow fry the rotis

Method

• In a non stick kadai add rice flour, coconut milk and 11/4 cup water, salt  and mix on high heat till it forms a lump.
• Allow it to cool for a while now make medium sized balls of the dough.
• Dust the prepared balls with flour and roll it into thin chapathi and fry on both side.
• Serve hot with Vegetable curry or chutney of your choice.

Spring onion & Potato Parantha

Ingredients

For the Dough

2 cup whole wheat flour

salt to taste and water as required

For the stuffing

3-4 Potato boiled
2-3 Green chilli very finely chopped
8-10 spring onion finely chopped 
Salt to taste
2 tbsp oil
 
Method
 
Sieve flour with half a teaspoon of salt. Mix with water gradually and knead to make a smooth dough. Cover with a cloth and keep aside for fifteen minutes.

Grate the potatoes. Chop the green chillies very finely

Heat oil in a pan, add green chillies and fry for a min then add spring onion and fry for a few seconds and then add this to the grated potatoes, and salt as required.

Divide it into eight equal portions

Divide dough into eight equal portions and make pedas.

Take a peda and flatten it by pressing. Place spring onion mixture on it and again make it into a peda. Seal the edges completely so that the stuffing does not come out.

Flatten these pedas, sprinkle a little flour and roll them with a rolling pin 

Heat a tawa, place parantha on it and cook on low heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

Serve hot with fresh yogurt or any spicy dip