Chappati/paratha

• whole wheat flour – 2 cups(Gehu atta)
• Salt – ½ tsp
• Water – as required
• Flour – some (to rolling)
• Ghee or Oil – As required

1.     To make dough refer chappati batter.

2.     Divide into small ball size portions, depending on size of roti/parathas required.

3.     Heat griddle, while rolling one parathas, 
using dry flour for dusting.

4.     Roast on one side first, flip and brown other side.

5.     Now with the help of tongs, lift the roti and
 toast on both side over a direct flame 
everywhere for a few seconds until it puffs up.

or

6.     Use a kitchen brush to add minimum oil to parathas on both sides.
 Roast to golden brown, take off fire.

7.Serve hot

Phulkas.

Chappati/paratha Batter

• whole wheat flour – 2 cups(gehu atta)
• Salt – ½ tsp
• Water – as required

1. In a big bowl take the wheat flour and salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead the dough till soft, elastic, texture is obtained.
4. Cover with a moist muslin cloth and keep for 10 minutes at least before using.
5. If made many hours ahead

 or

6. If stored in refrigerator, take care to cover well or wrap in clingfilm to keep the texture same.
7. Now you can make chappaties or phulkas, paraths etc.
8. This dough will make about 15 thin phulkas.

Mix Veggie Methi Paratha

• Wheat flour – 2 to 3 cups


• Carrot – 1(Chopped)


• Onion – 1(Chopped)


• Bottle gourd – 3”(chopped)


• Beans – 3 (chopped)


• Peas – 1tbsp


• Cabbage – ¼ cup(chopped)


• Fenugreek leaves or methi – 1 cup(chopped)


• Chilies – 3 to 4


• Turmeric powder – ¼ tsp


• Sesame seeds – ½ tsp


• Asafetida powder – 3 to 4 pinch


• Soda bicarbonate or baking powder – 2 pinch


• Curds – 1tbsp(sour)


• Salt - to taste


• Very little oil - to drizzle (optional)

1. Chop the fenugreek leaves, carrot, onion, bottle gourd, cabbage, peas, chilies and beans in finely, keep aside.


2. Add all other ingredients, except oil and flour.


3. Add two cups flour, mix, and add more if required.


4. Knead to dough till all ingredients are well mixed.


5. Divide into small ball size portions, depending on size of parathas required.


6. Heat griddle, while rolling one parathas, using dry flour for dusting.


7. Roast on one side first, flip and brown other side.


8. Use a kitchen brush to add minimum oil to parathas on both sides. Roast to golden brown, take off fire.


9. Serve hot with mint or green chutney.

Puri

It is a North Indian food but modified as south Indian recipe. Serve it with chole or other vegetables.In south India it is served with potato gravy.

• Wheat flour or atta - 1 cup


• Maida - 1cup


• Rawa - 2tsp


• Salt - to taste

1. Mix all together


2. Add water and make a tight dough.


3. Now it is ready to make puri


4. Take a small ball size dough and role it in a circle shape.


5. Now deep fry it in oil.

Bathura 2

• Maida - 1cup


• Curd - 3tsp


• Oil - 2tsp


• Salt - to taste


• Oil - to deep fry

1. Mix all together.


2. Add water to make a soft dough. And keep this for 10 min.


3. Now ready to make Bathura


4. Take a small portion and make as a ball and role it in a circle shape.


5. Now deep fry it till golden brown in color.


6. It is ready to serve.

Bathura 1

It is a North Indian dish. We can serve this with chole and raw onion.

• Maida - 1cup


• Yeast - 2tsp


• Rawa - 2tsp


• Oil - 2tsp
  


• Salt - to taste


• Sugar - 1/2 tsp


• Oil - To deep fry

1. To activate the yeast put sugar some warm water to yeast and keep aside for 10min.


2. Now in another bowl put maida, rawa and salt, mix all together.


3. Now add yeast, oil and make a soft dough.


4. Now keep this dough for at least 4 hrs.


5. Now it is ready to make bathura.


6. Take a small portion and make as a ball and role it in a circle shape.


7. Now deep fry it till golden brown in color.


8. It is ready to serve.