CHAPATI

Indian Chapati
Ingredients: 2 cups Wheat Flour (Gehun Ka Atta) Water as per requirement Method : Knead soft dough with above ingredients. Leave it for atleast 30 minutes. Break off to a table tennis - ball sized (even smaller) bit of dough. Roll with help of dry flour to a thin round. Roll as thin as possible. Heat tawa and place phulka on it. When dry on one side, turn it. When brown spots appear on second side, turn again. Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff. Make as crisp as desired. Serve hot.

Indian Missi Roti

Ingredients 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead 3 cups whole wheat flour, sifted 1 Tbls. melted butter 1/2 cup warm milk 1 cup warm water or as needed 1 Tbls. sugar 1 tsp. salt Method

In a large bowl, combine the flour, melted butter, salt and sugar. Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed. Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap. Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, topside down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.

Bhakri
Ingredients 2 cups Bajri (millet ) flour Salt to taste Water to knead dough Method: Sieve together flour and salt. Add a little water at a time, knead into a soft pliable dough. Knead dough for 2-3 minutes till smooth and elastic. Take a pingpong ball sized lump of dough. Make a ball, dust in dry bajri flour. Roll on a clean polythene sheet or rolling board. Use dry flour to dust as you roll. Make round of 6? diameter. Dust off excess dry flour, place on warmed griddle. Sprinkle a few drops water and brush to coat bhakri evenly. Flip and allow wetted side to cook till spots form. Invert on direct gas flame, use tongs to hold. Roast till brown spots appear and bhakri is crisp. Serve hot with any desired vegetable dish or dal. Note: Do not keep dough for too long after kneading. It loses its elasticity if kept for too many hours. Mix as much as you may need, and make more as required. One

may also pat the bhakri as thin as required by patting with palm and rotating. It requires skill and Practice and may not come easily at first. But a little bit of practice and one can get the hang of it. Making time: 20 minutes Makes: 5-6 bhakris Shelflife: Best fresh

Puri
Ingredients: 2.5 cups chappati flour 2/3 cup water at room temperature ghee for brushing the bread while rolling out the dough Oil for deep frying Method to roll out the dough Make stiff but pliable dough. Cover the dough with damp cloth and set aside for 30 minutes. Knead dough a little again. Dough should be stiff enough to roll without extra flour. Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris. Frying the Pooris Heat plenty of oil in a kadhai until very hot. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown. Serve hot with curries or vegetables.

Naan (Tandoor Baked Bread)

Ingredients 4 cups white flour 1/2 teaspoon baking powder 1 teaspoon salt 1/2 cup milk

1 tablespoon sugar 1 egg 4 tablespoons oil 1 teaspoon ajma (Nigella Seeds) Method: Sift the flour, baking powder and salt together into a bowl and make a well in the middle. Mix the milk, sugar, egg and 2 tablespoons of the oil in a bowl. Pour ths into the center of the flour and knead. Adding more water if necessary to form a soft dough. Add the remaining oil, knead again, then cover with a damp cloth and aloow the dough to stand for 15 minutes. Knead the dough again, cover and leave for 2-3 hours. About half an hour before the naan are required, turn on the oven to the maximum heat. Divide the dough into 8 balls and let them rest for 3-5 minutes. Sprinkle a baking sheet with the ajamian and put in the the oven to heat up while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Bake the naan until puffed up and golden brown Paratha Ingredients 2 cup chapatti flour 2 tbsp. rice flour 1 tbsp besan 1 tsp salt 1 tsp garlic-paste 1 cup finely grated mixed vegetables(carrot, aloo, capsicum, onion) 1/2 tsp finely chopped g.chillies 2 tsp crushed dried methi leaves 1/8 tsp ajwain 1/4 tsp sesame seeds 2-3 tbsp oil (for kneading) Lukewarm water for kneading the dough Method: Mix all the above ingredients and form into a semi-soft pliable dough. Keep for 15-20 mins. (Do not keep for a longer time as this will make the dough to loosen, thus making it hard to roll). Take a lemon-sized ball of the dough and roll into a 4 1/2-5inch roti.

Heat a tava and roast the rolled out roti. After brown spots appear on both the sides apply a little oil/ghee to both the sides and cook on high flame for a few seconds until it becomes crisp. Serve immediately with dahi & lemon pickle or Maggi Hot and sweet ketchup. Tip: You can roast all the rotis and keep before hand and when you are about to serve them, heat them on the tava with applying the oil/ghee to crispen them.

Alu Paratha
Ingredients Chapati Atta - 200 gms Jeera - 1 tsp Chilli powder - 2 tsp Turmeric powder - 1/2 tsp Yoghurt (dahi) - 3 - 4 tbsp Cooking oil - 2 tbsp Potato - 2 - 3 medium sized Salt to taste Method: Boil 2 - 3 medium sized potato, remove skin and mash it. In one bowl take 200 gms chapati atta. Add jeera, chilli powder, turmeric powder and salt. Mix it well. Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough. Keep a side for about 15 to 20 minutes. Make frying pan (Tava) hot on medium heat. Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half. Again apply little oil and fold it. It will get triangular shape. Roll it in triangular way. Place it on hot tava. When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side. Keep turning simultaneously until it gets golden brown. Hot Alu Paratha is ready. Serve it with pickles.

Paneer Paranthas
Ingredients Paneer 200 gms Green Chillies (finely chopped) 4 nos Turmeric powder 1/2 tsp

Coriander leaves 4 tsp Salt to taste Wheat Flour 2 cups Oil 2 tsp Salt 1 pinch Method: Greate the paneer. Pour some oil in a kadai put the finely chopped chillies, turmeric powder. Then put paneer cook it till it becomes a bit dry. Knead wheat flour, pour oil and a pinch of salt into a thick dough. Make a small and thick roti put the stuffing of paneer in it and make thick paranthas. Fry them in desi ghee. Garnish with coriander leaves and grated paneer. Try it!!

Paneer Parathas
Ingredients paratha dough 1 cup Paneer crumbs 4-5 Green Chillies finely chopped 1 Onion finely chopped 1 tbsp. Coriander finely chopped 1 tsp. Mint Leaves finely chopped Salt to taste 2 tbsp. Ghee Ghee or Oil to shallow fry Method: Roll dough to a large square. Spread some ghee all over. Fold in half. Spread ghee. Fold in quarter. Spread ghee. Roll again to full size. Repeat above procedure. Roll into a tight swissroll. Refrigerate for 15 minutes. Break off lumps and use as regular paratha dough. Mix all filling ingredients. Take a lump of dough. Roll halfway. Spread some filling. Make a tight swissroll. Twist to a spiral. Press roll to full size. Shallow fry. Serve hot with any gravy vegetable.

Making Time: 1 hour Makes: 6-7 parathas Shelflife: Best fresh

Shahi Parathas
Ingredients 250 gm. Wheat flour 100 gm. Maida 2 tsp. Sugar 1 tsp. Baking powder 1 tsp. Yeast 1 tsp. Onion seeds 1/2 cup Ghee 1 tsp. Ajwain 1 tsp. Salt 11/2 cup Buttermilk for kneading flour 1/2 cup Warm Water Method: Sieve the flour and baking powder together and set aside. Blend yeast and half cup warm water. Keep in a warm place for about 1/2 an hour or till it ferments. Mix the yeast mixture into the flour with ajwain and knead well with buttermilk. Keep aside the dough for about 45 minutes for it to rise. Knead again and divide into balls. Bake or fry them. Tastes great with tandoori chicken.

Masala Puri
Ingredients 1. Chapathi Atta - 200 gms 2. Jeera - 1 tsp 3. Chilli powder - 1 tsp 4. Turmeric powder - 1/2 tsp 5. Yoghurt - 3-4 tbsp 6. Saunf powder - 1 tsp 7. Cooking Oil - 1/2 kg 8. Salt - 1/2 tsp Method:

In one bowl take 200 gm chapathi atta. Add jeera, chilli powder, turmeric powder, saunf powder and salt. Mix it well. Add 3-4 tbsp yoghurt and 2 tbsp cooking oil. Add very little water. Mix it well to make a soft dough. Keep it for about 15 to 20 minutes. Take a small ball from dough and roll it. Not very thick, not very thin. In kadai take 1/2 kg cooking oil and heat it on boiling temp. Slow the fire and insert a rolled puri into the oil slowly. With in notime the puri puffs up. Turn it and fry for a while. Take out the puri and place on tissue paper to drain excess oil. Serve hot puri with Pickles.

Spinach Puri
Ingredients 1 cup -Chana Flour (besan) 1 cup-Wheat Flour 1 1/2 cup Spinach (very fine chopped ) 3 table spoon of Oil 1 table spoon Cumin seeds Salt according to taste Water for dough Oil for frying Method: Take the flours, spinach, cumin seeds, salt and 3 tablespoon of oil in a pan and with the help of water make the dough. It should not be too tight or loose. Now make small balls with the dough. Roll them round with the rolling pin. Take a pan and heat the oil for frying. When the oil is hot put puris one by one. Try to fry the puri longer so that it's color turns golden and they are crisp. Now you can have them with sweet mango chutney as a snack or lunch.

Ragi Roti
Ingredients Ragi powder - 2 cups Onion - finely chopped Green Chilli - finely choped (as per your taste) Salt - to taste Oil - 2 tbsp Method

In a kadai take oil and fry the onions until the smell of the onion has gone. Add this to the ragi powder along with green chilli's and salt and make it into a thick dough by adding water. The consistency of the dough should be like that of Chappati dough. Leave aside for 1/2 hour To make it in round shape take a plastic paper and wipe it with oil and take a small ball of the dough and press it with your fingers. Take this and put it in the tava and add oil to it. Keep turning it until it becomes brown in colour. This can be served with Groundnut Chutney. It is a healthy snack for growing kids.

Thepla
Ingredients 2 cups wheat flour 1 small bunch fresh fenugreek leaves,chopped finely 300 to 400 gms red carrots,grated 6-7 green chillies,crushed a small piece of ginger,grated 6-7 cloves of garlic,crushed 1 cup coriander leaves, 2 tbsp oil, Buttermilk or yoghurt to bind the dough salt to taste 1 tsp sugar(optional) oil for frying Rice flour 2 to 3 tbsp Method: Chop the fenugreek leaves finely.Wash them in sufficient water.Allow the water to drain completely.Also wash coriander leaves and chop it. Peel the carrots and grate it. Take wheat flour in a big bowl,add all the ingredients. The dough is ready.Take a lemon sized ball from the dough.Rub in the riceflour and roll out. Fry it on a griddle.

Akki Roti
Preparation Time : 15 minutes Cooking Time : 20 minutes Serves / Makes : 20 Rotis

Ingredients 1.Rice Flour-1 cup 2.Green chillies-2 Big(minced) 3.Coriander leaves-1 bunch(minced) 4.Jeera-1 tsp 5.Salt to taste 6.Hing- a pinch 7.Onions-2 small(finely chopped) 8.Cucumber-1 big(grated) Method 1.Mix all Ingredients in a big bowl. One should add very little water while mixing since water will come out of the cucumber and make the dough too soggy. 2.Once, the dough is done,grease a thin large plastic sheet(I use Ziploc covers) with a little oil. 3.Place the dough in the center of the sheet and after greasing your palms and fingers with oil, press down on the dough to form a thin circle,the size of a puri. 4.Grease a tava with some oil and gently with your fingers ease the roti from the plastic sheet onto the tava. 6.Cook on both sides till you see small brown spots on the roti..do not heat for long as it will become very hard. Repeat the procedure. Serve Hot with idli podi or chutney of your choice or just eat it plain!! Cucumber is added to increase the taste and give a very soft texture.

Paanki
Preparation Time : 10 mins Cooking Time : 15 mins Serves / Makes : two Ingredients Rice Flour-1 Cup Buttermilk-3 Cups Ginger And Greenchilli Paste-2 Tsp Haldi Powder-1 Tsp Garlic Paste-1 Tsp Salt To Taste

Method: Add buttermilk ,garlic paste, ginger and greenchilli paste, salt to rice flour. spread the batter on oiled banana leaf and cover it with second leaf .steam and put it on tava to roast. User Comments & Tips it is a healthy meal and can be prepared for breakfast or lunch.

Chola Batura
Ingredients For Chola 1 cup Chola Salt to taste 1 packet Tea leaves 1/2 tsp Zeera 2 piece Kadi Patta 1 Onion (1/2 thinly slized and 1/2 to make paste) 1/8 piece of Ginger, 3 cloves of Garlic (add more or less to your taste, mince them) 1 tsp Garam Masala 1/2 big size Tomato and 2 tbsp Tomato Puree (or, 3/4 tomato) 1/4 tsp each Haldi, Mirchi, Dhaniya powder 1 tsp Chola Masala (if not doesn't matter) For Onion Paste 1/2 Onion 2 Red Chillies Small piece of Cinnamon 3/4 piece Cloves 2 piece Elaichi Method: Let chola soak in water overnight. Next day pressure cook with salt to taste and 1 packet of tea (from 100 pack we get in USA), or put little tea-leaves, we get in India and wrap it in a cloth. This will change the color of chola to black. In a pan, in little oil, add Zeera, Kadi Patta. Then add 1/2 thinly slized onion. Fry till golden brown.

Then add minced garlic and ginger paste. Then add onion paste. Fry till oil comes out. Then add tomato and tomato puree. Add haldi, mirchi, dhaniya and chola masala. When masala is done, add chola and little water. Check salt. Let cook for few minutes. Garnish with chopped onion. Ingredients For Batura 1 cup Maida 1/4 cup Atta Salt to taste (1/4 tsp) 2 tsp Oil 3 tbs Curd Method Add maida and atta. Add salt and the add oil. Mix with hand, till you can make balls from atta. Mix dahi. Mix very well. Add enough water to make atta dough. Put the dough in a plastic bag. Roll the bag to remove any air and tie it. Let stand atleast for 6 hours.(You can do it when you put chola in water, previous night). Heat the oil and make big size poories (batura). Eat with chola. Enjoy with Imli Chutney.

Tikhat Mithachi Puri

Ingredients 1 Cup Of Plain Flour (Aata) 1 Tbsp. Oil Salt To Taste 2 Tsp.Ajwan Seeds 1/4 Cup Coriander Leaves 1 Tbsp.Red Chilli Powder 2 Tsp.Turmeric Powder Water For Kneading Oil For Deep Frying Method Mix all ingredients, except oil for deep frying. Add water little by little and make a soft dough. Cover and keep for 10 min. Break into small portions & make it like a puri. Heat oil in a frying pan & fry puri one by one (till lightly brown)