Sonali Bhogle

1 cup = 250 ml
1 cup all purpose flour / maida
1/8 cup melted ghee/clarified butter (30 ml)
1/4 cup + 2 tbsp milk
1/2 cup powdered sugar
ghee/oil for deep frying
Rice flour paste
4 tbsp ghee
2 1/2 tbsp rice flour

Method :

 In a mixing bowl, add maida, hot melted ghee and milk and knead the dough. Cover and leave the dough aside for 20 mins.
Divide the dough into 6 equal balls and roll each of them like a chapati/tortilla. The tortilla / chapati should be thin and almost of the same size.
Now make the rice flour paste, add melted ghee to the rice flour and make the paste.
Chirote has layered texture, for which we need to use 3 chapatis or tortillas at a time.
 Take 1 chapati, spread the rice flour paste. Place the second chapati on top of it, again apply the paste and place the third one.
 Now roll tightly from one side and paste the opposite end firmly with the rice flour paste.
Similarly do for the next 3 chapatis, you need to be really quick as the rice flour mixture would start thickening and you cannot heat it again as the rice flour will get cooked. You can make this mixture twice, if you think you will not be able to paste the chapatis quickly.Leave the rolls aside for a while, so that the melted ghee thickens and the chapatis would stay together firmly.Once the ghee thickens, cut the rolls into 1 inch pieces.
Now one way is to roll the pieces with the plain sides up and the second way would be to roll lightly with the swirled side up.
I prefer the second way as the chirotes look good using that method. All you need to do is place the swirl side up and gently roll the pieces, so that you can see the layers.In a kadai heat enough oil or ghee for deep frying, once the oil is hot reduce the heat to medium.Deep fry the chirotes until golden brown and drain on absorbent paper.Immediately sprinkle 3-4 pinch of powdered sugar on it. Since the chirota is still hot, it will absorb the sugar powder easily.
Sonali Bhogle

Ingredients : 
  • 1 cup besan ( chickpea flour)
  • 3 cup rice flour  
  • 1/2 stick butter melted 
  • 3 tbsp cumin coriander powder 
  • Pinch of asafoetida 
  • 1 tbsp red chilli powder
  • Salt to taste  
  • Water to knead dough
  • Oil to fry sev

Method : 

Mix besan, rice flour, cumin coriander powder, asafoetida, red chilli powder and salt. Add melted butter to the mixture and mix well. Start adding water to form a dough. Consistency of the dough should be like chapati dough. Make sure the consistency is right. Heat oil for frying. Add dough to sev maker and start forming sev in the oil. Deep fry the sev on medium high heat until they turn crispy and golden brown. Let the sev come to room temperature before storing them.
Sonali Bhogle

Ingredient :
  • 1 Cup Gram flour (Besan)
  • 1/2 Tsp Ajwain
  • 1 Tsp Dhania-jeera Powder ( Cumin and Dry Coriander powder)
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Turmeric Powder
  • 1-2 Tsp Sesame Seeds
  • A pinch of Baking Powder
  • A pinch of Asafoetida(Hing)
  • 1/2 Cup Finely Chopped Coriander Leaves
  • Salt to Taste
  • Water.
  • Oil for Frying 
Method :
In bowl take gram flour and add all above ingredients to it and mix it up well.

 Now add water little by little to make a thick paste or mixture.

Now take a chapati and spread the made mixture over it .

Then place second chapati on it, spread mixture on it again , place third chapati on it and again spread the mixture.

Now Roll this layer of 3 chapaties tightly into a roll and seal the edges with little water.

Steam cook this roll for 10 minutes.

Let it cool for 15 minutes Then cut the roll horizontally.

Heat oil in kadai and deep fry rolls on medium flame.Serve with Tomato Ketchup.

Sonali Bhogle

  • 2½ cups milk (about 500 milliliters)
  • 1 cup Oats
  • 1.½ cup powdered Sugar or more or less as per the sweetness required
  • 2 Tsp Milk Powder
  • 2 Tsp Honey
  • Finely chopped almonds.
  • 1 Alphonso mango 

Method :

Combine Milk and Oats in a non-stick pan and mix well.

Bring this mixture to a boil and then simmer for sometime.When it starts thickening add , Powdered Sugar and Milk Powder to it , Mix well and simmer again till thickens. Cool completely.

  Now take half of this mixture into grinder/mixer and grind it to form a thik paste.Mix this paste back to remaining mixture.

Add chooped almonds and honey to mixture and mix it well.

 Now cut upper part of mango ,remove the seed from mango as shown in the below picture and pour the kulfi mixture into mango , cover it again with cut part as shown and freeze till set.

 When kulfi gets completely set remove the peel of mango and cut into pieces and serve.

Sonali Bhogle

Ingredients :

  • 12-14 Mushrooms cut into quarter
  • 7-8 finely chopped Garlic Cloves
  • 3-4 finely chopped green chillies
  • 2 Tsp red chilli flakes
  • 1 Tsp soya sauce
  • 2-3 Tsp Butter
  • Salt to taste

Method :

Heat butter in a pan. When it melts add garlic, green chillies and fry till they turn light brown in color.

Add mushrooms and mix well and close with lid till mushrooms are cooked.

 Then add soya sauce, salt, chilli flakes, mix well and fry for 2 minutes.

Serve Hot.

Sonali Bhogle

Ingredient :
  • 250 gm Okra
  • 2 tbsp Besan
  • 2 tbsp Rice floor 
  • 1.1/2 tsp Red chilli powder
  • Salt to taste
  • Oil for deep frying
  • Water if required

Method :
Wash Okra, Dry it out and cut into thing vertical pieces.

Mix cut okra with besan , rice floor, red chilli powder, salt. Add little water if required.

Heat oil in pan and deep fry okra till it become crispy.

Serve .

Sonali Bhogle

Ingredient :
For Stuffing :

  • 1/2 Cup Grated Dairy Milk or Dark Chocolate
  • 1/2 Cup dessicated Coconut.
  • 2 tbsp finely chopped Cashew nuts
  • 2 tbsp finely chopped almonds
  • 2-3 Tbsp Drinking Chocolate Powder
  • 2-3 Tbsp Powdered Sugar
  • 2 Tbsp Butter
For outer Covering :
  • 1 Cup All purpose flour (Maida)
  • 1 Tbsp Butter
  • 1/2 Cup Powdered Sugar
  • 2 Tsp Drinking Chocolate Powder
  • Water as required.
Method :
For stuffing, in a bowl take all above ingredients and mix them well and keep aside.
Now for outer covering, in a bowl mix All purpose flour, powdered sugar, drinking chocolate,butter and add water little by little to make a dough.Dough for puri should be firm but smooth.Set the dough aside and cover with a damp cloth.
Now divide dough into small ball, Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle of puri size..Deep fry in oil.Garnish by dusting drinking chocolate Powder and melted chocolates and serve.

Sonali Bhogle

Ingredients :
  • 2 Eggs
  • 1 tbsp Finely Chopped Coriander leaves  
  • 1 finely chopped onion
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste

Method :

Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.
Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till the sides are cooked and the underside is slightly browned. The center will appear uncooked and liquid-y. Slowly flip over and cook the other side for about 10-12 seconds.

Slide the omelet onto a plate and serve with bread or buns.

Sonali Bhogle

Ingredients :
  • 1 1/2 cup Basmati Rice
  • 1 Cup grated beetroot
  • 1 cup Fresh or frozen grated  ccconut
  • 1 1/2 tbsp Sugar
  • 6 tsp Ghee
  • Cardamom powder to taste
  • 1 inch Cinnamon stick
  • 3 to 4 Green Cardamom
  • 5 to 6 Cloves
  • Dry Fruits pieces.

Method :

Wash and soak basmati rice for 30 mts.Boil water in a pan, add ghee, add soaked rice and cook till rice is 80% cooked

Heat 3 tsp ghee in a pan, add whole spices, add beetroot, add coconut, sugar, dry fruits, mix well.Add boiled rice, mix gently, cover and cook on low heat for 15 minutes

Open cover after 10 minutes, Beetroot rice is ready to serve!



Sonali Bhogle

Ingredients :
  • White Sesame seeds 1 cup
  • Jaggery/Gud 1 cup
  • Raw Peanuts 1/2 cup
  • Roasted channa daal (split and ready to eat) 1/4th cup
  • Ghee/Clarified butter 1/4 th cup
  • Cardamom powder 1/2 teaspoon

Method :

Note : This jaggery is specially called "Chikki cha gul". It is meant for making laddoos and is less brittle when cooked. You can use the regular jaggery if it not available in your local Indian grocery store.

Roast the sesame seeds and peanuts separately. Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle, into big pieces. Heat the ghee in a vessel, when hot add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring.

Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/laddoos, 1 inch in diameter. Store in a container. Will stay for a long time.

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