All posts by Sneha Modi

I am Sneha Modi, a homemaker and not a professional cook or an expert in kitchen. The objective of SnehDeep’s kitchen is to assist each and every individual who struggles with the ideation of daily food menu. SnehDeep’s Kitchen is a culmination of my exposure to different communities, regions, people, and their food habits across the country as well as my passion of experimenting with food.

Recipe – Soya Bean ki sabzi / Soya Bean Chunks Curry

Aviary Photo_131575872104434938Prep Time: 30 minutes

Cooking time: 20 minutes

Serves: 4


  • Soya Bean Chunks: 2 cups
  • Oil: ½ Tablespoon
  • Onion: 1 medium sized, chopped
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Tomato: 2 medium sized, chopped
  • Green chili: 2
  • Cumin seeds: ½ Teaspoon
  • Salt: 2 Teaspoon or to taste
  • Turmeric: 1 Teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: 1 Cup or as required
  • Coriander leaves: 1 tablespoon


  • Dry roast soya bean chunks for 5-6 minutes and soak in water for 30 minutes. Drain water and keep aside.
  • Blend onion, ginger, garlic to a smooth paste and keep aside.
  • Blend tomato and green chili to a smooth paste and keep aside.
  • Heat oil in a pan.
  • Add cumin seeds.
  • After 30 seconds, add the onion paste. Sauté for 2-3 minutes.
  • Add tomato paste and sauté for another 2 minutes.
  • Add the soya pieces, salt, turmeric powder and water. Mix well. Medium the heat and cover the pan. Cook for 7-8 minutes.
  • Remove the cover. Add red chili powder, garam masala powder, coriander powder. Cook for 3-4 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Cook’s Note

  • You may add 2 boiled and chopped potatoes as well.
  • You may cut the soya chunks into small pieces.

Recipe – Onion Paratha / Pyaaz Parantha

Aviary Photo_131575871260420166Prep Time: 25 mins

Cook Time: 20-25 mins

Serves: 6 Paranthas


For the dough

  • Whole wheat flour (Aata): 2 cups
  • Water: As required
  • Oil: 1 teaspoon

For the Onion stuff

  • Onion: 3 Tablespoon, finely chopped (1 large onion)
  • Oil: ½ tablespoon
  • Salt: 1 Teaspoon or to taste
  • Sugar: ¼ Teaspoon
  • Cumin seeds (jeera): ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Aamchur powder: ¼ Teaspoon

For the paratha

  • Ghee or butter for roast


  • Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, heat oil in pan, add cumin seeds, when it changes color, add chopped Onions. Sauté for 4-5 minutes in medium heat. Do not cover.
  • Add salt, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Sauté in high flame for another 2 minutes or till onions are light brown. Turn off heat and let it cool.
  • Take the aata dough, divide into six equal portions and divide the Onion stuffing into six equal portions as well.
  • Roll out wheat ball to small discs, add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha.
  • Heat a tawa. Place the prepared parantha on it. Flip it after 30 seconds. Spread little butter or oil all over it. Flip again and apply oil/butter. Cook until both sides are evenly done with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Recipe – Batura / Bhatura / Punjabi Choley Bhature

Aviary Photo_131572400125891641Prep Time: 3 Hours

Cook Time: 30 minutes

Serves: 8 Bhature


  • Plain Flour (maida): 2 Cups
  • Plain Curd (Yogurt): ½ Cup
  • Warm Water: ½ Cup or as required
  • Salt: 1 teaspoon
  • Sugar: 1 teaspoon
  • Oil: 1 Tablespoon + as required for deep fry


  • Take the flour in a large bowl. Add sugar and salt and mix well.
  • Add curd and mix well.
  • Using warm water knead a tight dough.
  • Add oil and knead again.
  • Cover the dough with a kitchen napkin. Keep it aside for 3 hours to ferment.
  • Remove the cover. Knead the dough again.
  • Divide it into 8 equal portions and roll into balls.
  • Roll each ball into 5-inch diameter circle. Use little oil while rolling, if required.
  • Heat oil for deep fry.
  • Once oil is hot in high heat, medium the heat. To check the oil is hot, add a small piece of the dough in the oil, if it does not come up, it is not hot, if it comes up immediately, it is too hot and If it comes up gradually, it is perfect hot for frying.
  • In medium heat, add one bhatura in the oil. Press it gently using a dotted spatula. After 1 minute, flip it and cook. Bhatura should be cooked in medium heat until both sides are light brown. Take out the bhatura and keep it on a kitchen towel or napkin.
  • Serve hot with choley masala.

Recipe – Spicy Chole / Punjabi Chole Masala / Kabuli Chana Masala / Indian Spices Chickpea Gravy

Aviary Photo_131572400712443408Soaking time: 6 Hours

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Serves: 4


  • White Chickpeas (Chole): 2 Cup
  • Water: As required
  • Salt: 2 Teaspoon or to taste
  • Sugar: 1/2 Teaspoon
  • Turmeric Powder: ½ Teaspoon
  • Oil: 2 Tablespoon
  • Dried Red Chili: 2
  • Cinnamon stick: 1 small piece
  • Clove: 1
  • Cardamom: 1
  • Cumin Seeds: 1/2 Teaspoon
  • Onion: 1, chopped
  • Tomato: 2, chopped
  • Ginger: 1 teaspoon, chopped or crushed
  • Garlic: 1 teaspoon, chopped or crushed
  • Green Chili: 1, chopped
  • Garam masala Powder: ½ Teaspoon
  • Dry Mango Powder (Amchur Powder): 1/2 Teaspoon
  • Grated Coconut: 2 Tablespoon
  • Cilantro (Coriander Leaves): 1 Tablespoon, chopped


  • Wash the Chole 2-3 times and soak in water for minimum 6 hours or overnight. Add ½ teaspoon salt and ½ teaspoon sugar in the water while soaking.
  • Boil the Chole with 3 cups of water, salt and turmeric powder in a pressure cooker for 4 whistles in high flame.
  • Heat oil in a pan. Add cumin seeds, dried red chili, clove, cardamom, cinnamon stick. Sauté for 3-4 minutes.
  • Add onion, ginger and garlic and sauté till onions are light brown.
  • Add tomato, green chili, coconut, garam masala powder, amchur powder. Sauté for 4-5 minutes till tomatoes are cooked.
  • Turn off the heat and let it cool.
  • Grind the Masala Gravy to smooth puree. (Optional)
  • Heat little oil, add hing, add the boiled Chole with water and grinded gravy. Mix well. And cover it for 4-5 minutes.
  • Turn off the heat. Garnish with coriander leaves.

Recipe – Split Yellow gram pancake / Moong dal dosa / Moong dal chilla

Aviary Photo_131571478022612135

Soaking time: Minimum 2 hours (you can soak it overnight as well)

Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: 6 Chillas /Dosas /Pancakes


  • Moong dal (split yellow gram): 1 cup
  • Gram Flour (Besan): 1 tablespoon
  • Ginger: 1 teaspoon, chopped
  • Green chili: 1 teaspoon, chopped
  • Salt: 1 Teaspoon or to taste
  • Red chili powder: ½ Teaspoon
  • Oil for greasing and cooking: 3 Teaspoon
  • Fennel seeds: 1 Teaspoon
  • Finely chopped coriander leaves (dhania): 1 Tablespoon
  • Water: ½ Cup


  • Wash moong dal 2-3 times in fresh water and then soak in water for minimum 2 hours.
  • Drain water and blend the moong dal with ginger, green chili and water. Add little water at a time and make a smooth dropping consistency batter.
  • Transfer the mix to a bowl. Add salt, red chili powder, fennel seeds and coriander leaves.
  • Heat a non-stick pan. Pour 1 ladle full of the batter in pan and spread it lightly to make a 5-6-inch diameter circle. Spread ½ teaspoon oil all over the chilla.
  • After 1 minutes, flip it carefully. Spread ½ teaspoon oil again. Cook for 30 seconds. Flip and cook until it turns light golden brown from both sides.
  • Take out the chilla and serve hot with chutney.