Bourghul Upma

One of the best things about a holiday for me is the fact that I don’t have to drink cold Smoothies for breakfast. I mean I like Smoothies but if I have to choose between a chilled glass of fruits mushed up with Oats with some Almonds and water pretending to be Milk or a plate of a hot breakfast made fresh in the morning with a cup or two of Chai, guess what I will go for? Yes, you got it a hot breakfast it will be.


Processed with VSCO with 8 preset
Processed with VSCO with 8 preset


I have also found that I feel less grumpy or moody when I have started the day with a hot meal. Sadly the demands of corporate life don’t allow for the provision of a hot meal to start your working day, so weekends or holidays become the beacon of my desi breakfast blues. Maybe it is a childhood thing, waking up to the sounds and smells of Maa cooking something hot for you while shouting at you to get ready for school at the same time. We never started a day with a cold breakfast, never.


Processed with VSCO with 6 preset
Processed with VSCO with 6 preset


Infact I remember the first time my uncle got us a box of Cornflakes from Doha; it sat above the fridge for almost 3 months before we figured out what to do with it. One day I decided to self initiate myself into this world of western breakfast, so I put some chilled milk in a bowl, dropped a lot of Cornflakes in it with a few large teaspoons of Sugar because Cornflakes don’t have Sugar do they, and did not like it. So I transferred all the contents of the bowl in a pan and heated the mixture till it became a slushy mass of goop that was so inedible that I was put entirely off Cornflakes.


Processed with VSCO with 8 preset
Processed with VSCO with 8 preset


Thankfully, today is not the day to put off breakfast, especially when it is a hot savory breakfast; it is the day to make a delicious Bourghul Upma. Wikipedia states that Bourghul is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. I am not sure if this is the same as Daliya, but it looks like it. it is a naturally high-fiber, low-fat, low-calorie food that is also very easy to make. It also makes a great leftover which you can eat with some pickle and yogurt.


Here is the recipe (Serves 4, cooking time 30 minutes)


1 cup Bourghul soaked in water for atleast 1 hour

1 cup of chopped vegetables (I used Carrots & Capsicum)

1 chopped Onion

¼ cup Green Peas

7 – 8 Curry Leaves

1 tsp Mustard Seeds

2 tsp Urad Dal (White lentils)

1 tsp freshly chopped Ginger

Salt to taste

1 ½ tsp Turmeric powder

1 tsp Red Chilli powder

1 tsp Coriander powder

2 green chilies finely chopped

1 tbsp Vegetable oil

Freshly chopped Coriander for garnishing

3 cups of Water to cook


Wash the Bourghul properly a few times in water and then drain the water from the Bourghul and keep it aside

Heat oil in a pan and the Mustard seeds and Urad dal and cook on a low flame till the dal is slightly brown

Now add the Ginger, Green chilies and Curry leaves

Add the chopped Onion and cook till it is translucent

Then add the Carrots & Capsicum and saute for 5 – 7 minutes

Now add the Bourghul, all the spices and mix really well. The Bourghul needs to be coated really well with the masala. Keep stirring, or it will stick to the pan.

Add 3 cups of water and the green peas and let it come to a boil.

Cover and cook till the Bourghul is done. You will notice the texture becomes really soft when done.

Serve hot garnished with fresh Coriander and drizzle it with some Lemon Juice.

For the love of Parathas – Mozzarella & Parsley stuffed Paratha (Flatbread stuffed with Mozzarella & Parsley)

Paratha’s for a Punjabi are the epitome of our Punjabiness. We love to eat them for Breakfast, Lunch or Dinner and if we have our own way we can also have them for snacks. The delicious flat bread filled with a variety of stuffing, lathered with a generous helping of homemade White Butter or Ghee is something we dream about all the time.


Sadly I am a Punjabi who is not very good at making Rotis or Parathas. So when I first moved to Perth I had serious Paratha Pangs. I would seriously crave to eat them and spend many a gloomy mornings substituting them with some other Breakfast option.


I soon discovered the Turkish Gozleme. Gozleme is the Turkish cousin of our humble paratha. It is flat bread with Plain Flour unlike the Wheat flour that we use and then stuffed with loads of delicious stuffing’s and pan fried with a light brushing of Butter and Eggs. It tastes heavenly with some Lemon Juice drizzled on top.So I soon started visited a local Kebab shop treating myself to unhealthy quantities of Gozleme.


Then disaster stuck and the Kebab shop shut down leaving me at my own devices and forcing me to try and make Parathas at home. I successfully managed to make a Ricotta Cheese paratha which was delicious and is loved by everyone at home now.


So this weekend when we were in a Paratha eating mood I decided to use Mozzarella Cheese instead of Ricotta and try a Indian style Gozleme. And we were pleasantly surprised at how good they tasted. The hot Parathas were a perfect accompaniment to the cold winter morning and left us happy and satisfied.


Try and let me know what you think.

Recipe (Makes 6 – 7, cooking time 5 minutes for each Paratha)

For the Dough

3 cups Whole Wheat Flour (Atta)

Warm water to Knead the Dough

Pinch of Salt

1 tsp Oil

Some extra flour to dust the Parathas while rolling

For the Filling

1 1/2 cup Mozzarella or Goats Feta Cheese

1 small Onion really finely chopped

2 Green chillies finely Chopped

3/4 cup Chopped flat leaf Parsley

Salt & Pepper

Juice of 1/2 Lemon

Vegetable oil/Butter or Ghee to brush the Parathas.

1) To make the dough add Salt to the Flour and knead with some warm water till it becomes a soft dough and is easy to roll without sticking to the edges of the bowl. You may need to add extra Flour to get the right consistency. Add Oil at the end to bring it all together.

2) Mix all the ingredients for the filling except the Salt in a bowl. This filling has to be used immediately as the Onion will start to release Water if kept for too long. Also if you are using a Feta use a Turkish Feta which is not too Salty.

3) When ready to cook take a small portion of the dough and roll it a little with the rolling pin, adding a portion of the stuffing to it. Make sure the portion of your dough and stuffing is proportionate, you don’t want the paratha to be too doughy with less stuffing or have so much stuffing that it breaks when you roll it.

4) Before you seal the paratha for rolling sprinkle some salt over the stuffing. We do this at this stage as Salt would release the juices from the Onion if directly added to the stuffing earlier. Close the dough gently from all sides and start rolling, using some loose flour to dust your board so the paratha doesn’t stick.

5) Heat a Tawa or a non stick pan and add the Paratha grilling it on a medium flame on both sides till cooked. Add some Oil/Butter/Ghee as required.

Serve hot with some Indian Pickle and Lemon Wedges.  If you want to get creative you can add mashed Potatoes or cooked minced meat as well to make the Parathas even more delicious.