Mumbai Street-Style Poha Bhel Paratha

A creative fusion dish that brings together the crunch of poha and the fluffiness of paratha, topped with the flavors of Mumbai street food.

🛒 Ingredients

• 2 cups Whole wheat flour
• 1/2 cups Crushed poha
• 2 tbsp Ghee
• 1 tsp Sugar
• 1 pinch Salt
• 1/4 tsp Baking soda
• 1 tsp Active dry yeast
• 4 tbsp Butter
• 2 tbsp Mumbai-style green chutney (store-bought or homemade)
• 1 tsp Onion seeds (kalonji)
• 1/4 cup Chopped cilantro

👨‍🍳 Instructions

1. 1

   Step 1: In a large mixing bowl, combine 1 cup of warm water and 1 teaspoon of sugar. Stir until the sugar is dissolved.

2. 2

   Step 2: Add 2 cups of whole wheat flour, 1/2 cup of crushed poha, 1/4 teaspoon of baking soda, and 1 teaspoon of active dry yeast to the mixing bowl. Mix well to combine.

3. 3

   Step 3: Add 2 tablespoons of ghee and mix until the dough comes together.

4. 4

   Step 4: Knead the dough for 5-7 minutes until it becomes smooth and elastic.

5. 5

   Step 5: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.

6. 6

   Step 6: Preheat a non-stick skillet or griddle over medium heat.

7. 7

   Step 7: Divide the dough into 4 equal portions and roll out each portion into a thin circle.

8. 8

   Step 8: Place a portion of dough on the skillet or griddle and cook for 1-2 minutes, or until it starts to puff up.

9. 9

   Step 9: Flip the paratha over and cook for another 1-2 minutes, or until it is golden brown.

10. 10

    Step 10: Brush the paratha with 2 tablespoons of butter and cook for another minute, or until the butter is melted and the paratha is cooked through.

💡 Pro Tips

To prevent the poha from becoming soggy, toast it in a dry pan over medium heat for a few minutes before crushing it. For an extra crispy paratha, cook it for an additional 2-3 minutes on each side. To store leftovers, wrap the paratha in plastic wrap or aluminum foil and refrigerate for up to 3 days.

📊 Nutrition per Serving