naan
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
eggless naan
MIX ONE kilo of maida with one cup of milk, three teaspoons of sugar, three teaspoons of salt and one teaspoon of baking powder. Add approximately three cups of water to make a reasonably stiff dough. Set aside for half an hour and then make small balls. Set aside for 10 minutes and then make your naans in a tandoor if you have one or in a conventional oven
Showing posts with label Roti's And Naan's. Show all posts
Showing posts with label Roti's And Naan's. Show all posts
Tuesday, August 18, 2009
Cover (chapati/roti/Dosa whatever u wanna call it):
1. 1 Cup maida (all purpose flour)
2. 1 Egg
3. Water (approx 1 Cup)
4. Salt
Filling:
1. 1 Cup shredded chicken
2. 1 Cup cabbage
3. 1 Cup carrot
4. 1 Cup onions
5. 1 Cup of capsicum
6. 1 tbs finely chopped ginger
7. Green chilly chopped
8. 1tbsp Soya sauce
9. 1 tbsp Red chilly sauce
10. oil for frying
11. Salt
Procedure:
1. First Mix maida, egg together.
2. Add salt to it. Add water to make a thick consistancy so that the batter will free flowing
3. Heat a pan and pour some batter so that a 6" roti/chapati can be made out of it
4. Cook it from one side till it comes out
5. Prepare Rotis first and keep aside
6. Now in a vessel heat oil. Keep the flame on high throught
7. Add to it onion and garlic
8. Now add to it all the vegetables and chicken
9. Add the sauces and salt
10. Stir for 3-5 mins. Make sure that vegetables are crispy and not cooked
11. Now take one chapati/roti/dosa, paste some batter along edges so that it sticks together.
12. Now add filling on the side which is cooked
13. Roll it to give it form of spring roll.
14. Now fry the roll in oil
15. Your chicken spring roll are ready to eat.
16. Serve hot with sauce
Note:
1. Dont overcook the vegetables.
2. Make sure the flame is on high while adding and cooking vegetables
3. Dont cook chapatis/rotis/dosas on both sides
2. 1 Egg
3. Water (approx 1 Cup)
4. Salt
Filling:
1. 1 Cup shredded chicken
2. 1 Cup cabbage
3. 1 Cup carrot
4. 1 Cup onions
5. 1 Cup of capsicum
6. 1 tbs finely chopped ginger
7. Green chilly chopped
8. 1tbsp Soya sauce
9. 1 tbsp Red chilly sauce
10. oil for frying
11. Salt
Procedure:
1. First Mix maida, egg together.
2. Add salt to it. Add water to make a thick consistancy so that the batter will free flowing
3. Heat a pan and pour some batter so that a 6" roti/chapati can be made out of it
4. Cook it from one side till it comes out
5. Prepare Rotis first and keep aside
6. Now in a vessel heat oil. Keep the flame on high throught
7. Add to it onion and garlic
8. Now add to it all the vegetables and chicken
9. Add the sauces and salt
10. Stir for 3-5 mins. Make sure that vegetables are crispy and not cooked
11. Now take one chapati/roti/dosa, paste some batter along edges so that it sticks together.
12. Now add filling on the side which is cooked
13. Roll it to give it form of spring roll.
14. Now fry the roll in oil
15. Your chicken spring roll are ready to eat.
16. Serve hot with sauce
Note:
1. Dont overcook the vegetables.
2. Make sure the flame is on high while adding and cooking vegetables
3. Dont cook chapatis/rotis/dosas on both sides
Leftover Chapati/Roti Breakfast
This leftover recipe is a regular in every Maharashtrian home. Also at the same time it is tasty too. Do try it.
Ingredients :
1. 2 leftover chapatis,
2. green chilies,
3. 1 onion,
4. 1 chopped onion,
5. 2 tsp peanuts/peas,
6. coriander leaves.
7. 1 teaspoon turmeric powder,
8. a pinch of asafoetida,
9. 1 teaspoon mustard seeds,
10. salt and sugar to taste,
11. 1 tbsp oil
Procedure :
1. Crush leftover chapatis into very fine pieces. Chop onions and chilies.
2. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add peanuts/peas and fry for sometime.
3. Fry onion pieces till transparent. Add tomato, chilies and chapati pieces. Mix well and cover.
4. After 2 minutes, remove the lid and stir. Again cover and cook for 2 minutes. Serve topped with coriander leaves.
Ingredients :
1. 2 leftover chapatis,
2. green chilies,
3. 1 onion,
4. 1 chopped onion,
5. 2 tsp peanuts/peas,
6. coriander leaves.
7. 1 teaspoon turmeric powder,
8. a pinch of asafoetida,
9. 1 teaspoon mustard seeds,
10. salt and sugar to taste,
11. 1 tbsp oil
Procedure :
1. Crush leftover chapatis into very fine pieces. Chop onions and chilies.
2. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add peanuts/peas and fry for sometime.
3. Fry onion pieces till transparent. Add tomato, chilies and chapati pieces. Mix well and cover.
4. After 2 minutes, remove the lid and stir. Again cover and cook for 2 minutes. Serve topped with coriander leaves.
Monday, August 17, 2009
Roti & Paratha
Roti
Method
1. Take 2 cups wheat flour, add 1/2 tsp. 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 dough till a soft, elastic, texture is obtained.
4. For still more smoothness, grease palms with a bit of ghee.
5. Now knead dough again, lightly.
6. Cover with a moist muslin cloth and keep for 10 minutes at least before using.
7. If made many hours ahead or if extra, store in refrigerator.
8. Take care to cover well or wrap in clingfilm to keep the texture same.
9. To make chappaties or phulkas, refer rotis, naans etc.
10. This dough will make about 15 thin phulkas.
Note: Use this same method to bind other doughs, like bhature, naan, etc.
VEGETABLE PARATHAS
Makes 4 parathas.
Ingredients
For the filling
2 tbsp green peas, boiled and mashed
1/4 cup carrots, grated
2 tablespoons beetroot, grated
¼ cup cauliflower, grated
1 tablespoon chopped coriander
1tspn garam masala powder
1 tsp dry mango powder
1 tsp red chilli powder
salt to taste
For the dough
3/4 cup whole wheat flour
1 tablespoon wheat bran
1/2 teaspoon oil
salt to taste
Other ingredients
4 teaspoons ghee for cooking
Method
For the filling
1. Combine all the ingredients and mix well.
2. Divide into 4 equal portions and keep aside.
For the dough
1.Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2.Divide into 4 equal portions and keep aside.
Preparation
1. Roll out one portion of the dough into a three inch circle.
2. Place a portion of the filling mixture and fold the edges of the dough over the filling.
3. Pinch the edges together to seal the filling in.
4. Flatten the dough and roll out again into a four inch circle.
5. Cook on a tava over medium flame till it is golden brown in colour on both sides, using a little ghee.
6. Repeat for the remaining dough and filling. Serve lukewarm with curds / raita / pickle.
Method
1. Take 2 cups wheat flour, add 1/2 tsp. 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 dough till a soft, elastic, texture is obtained.
4. For still more smoothness, grease palms with a bit of ghee.
5. Now knead dough again, lightly.
6. Cover with a moist muslin cloth and keep for 10 minutes at least before using.
7. If made many hours ahead or if extra, store in refrigerator.
8. Take care to cover well or wrap in clingfilm to keep the texture same.
9. To make chappaties or phulkas, refer rotis, naans etc.
10. This dough will make about 15 thin phulkas.
Note: Use this same method to bind other doughs, like bhature, naan, etc.
VEGETABLE PARATHAS
Makes 4 parathas.
Ingredients
For the filling
2 tbsp green peas, boiled and mashed
1/4 cup carrots, grated
2 tablespoons beetroot, grated
¼ cup cauliflower, grated
1 tablespoon chopped coriander
1tspn garam masala powder
1 tsp dry mango powder
1 tsp red chilli powder
salt to taste
For the dough
3/4 cup whole wheat flour
1 tablespoon wheat bran
1/2 teaspoon oil
salt to taste
Other ingredients
4 teaspoons ghee for cooking
Method
For the filling
1. Combine all the ingredients and mix well.
2. Divide into 4 equal portions and keep aside.
For the dough
1.Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2.Divide into 4 equal portions and keep aside.
Preparation
1. Roll out one portion of the dough into a three inch circle.
2. Place a portion of the filling mixture and fold the edges of the dough over the filling.
3. Pinch the edges together to seal the filling in.
4. Flatten the dough and roll out again into a four inch circle.
5. Cook on a tava over medium flame till it is golden brown in colour on both sides, using a little ghee.
6. Repeat for the remaining dough and filling. Serve lukewarm with curds / raita / pickle.
Rolls With Leftover Chapati
Ingredients :
• Chapatis - 4
• Carrots, grated – ½ cup
• Cabbage cut into long strips – ½ cup
• Potatoes, boiled - 3
• Beetroot - 1
• Butter – 1 tbsp
• Coriander Leaves, chopped – 1 tbsp
• Cheese, grated – 3 cubes
• Pepper - to taste
• Chaat Masala - to taste
• Green Chilies, chopped – 1 tsp
• Salt - to taste
Method :
• You can use the vegetables raw, or may even parboil it, as per your liking. If you would like to add any other vegetable, you can do so.
• Mix grated carrots, cabbage, smashed potatoes, beet, coriander, chilies, salt, pepper, chaat masala and cheese.
• Fill this material in the chapati and make a roll. Then apply butter to it and bake it for 2 minutes or just roast it on low flame over a griddle for 2-3 minutes.
• Serve hot with chutney or sauce or pickle or curd or you can just savor as it is without accompaniments.
• Chapatis - 4
• Carrots, grated – ½ cup
• Cabbage cut into long strips – ½ cup
• Potatoes, boiled - 3
• Beetroot - 1
• Butter – 1 tbsp
• Coriander Leaves, chopped – 1 tbsp
• Cheese, grated – 3 cubes
• Pepper - to taste
• Chaat Masala - to taste
• Green Chilies, chopped – 1 tsp
• Salt - to taste
Method :
• You can use the vegetables raw, or may even parboil it, as per your liking. If you would like to add any other vegetable, you can do so.
• Mix grated carrots, cabbage, smashed potatoes, beet, coriander, chilies, salt, pepper, chaat masala and cheese.
• Fill this material in the chapati and make a roll. Then apply butter to it and bake it for 2 minutes or just roast it on low flame over a griddle for 2-3 minutes.
• Serve hot with chutney or sauce or pickle or curd or you can just savor as it is without accompaniments.
PAUSHTIK MISSI ROTI
You will need:
• gram flour or besan- 1/2 cup
• wheat flour- 1 cup
• alfalfa sprouts - 1/2 cup (any sprouts can be used)
• green chillies - 1-2 (finely chopped)
• cilantro leaves- 1 tsp (chopped)
• salt- to taste
• onions-1/2 (chopped)
• red chilly powder- 1/2 tsp
• ajwain (parsley) seeds- 1/4th tsp
• water
• ghee or butter
You have to :
1. In a bowl, add all the ingredients excpet the water and the ghee.
2. Knead the dough, adding water little by little.
3. The dough will be a little sticky, at this point you might want add very little oil to get the dough all together.
4. Heat a tawa or a griddle, roll out small chapatis, and cook on the tawa.
5. Add little ghee or butter on the top and flip it over. cook till nice and crisp.
6. Serve with pickles, raita, or dal.
happy eating.
GOBI PARANTHA
You will need
for the stuffing
• grated cauliflower- 1- 1 1/2 cup
• ginger (finely chopped)- 1 tsp
• green chillies (finely chopped)- 1/2 - 1 tsp
• cilantro (finely chopped)- 1 tsp
• ajwain seeds- 1/4th tsp
• red chilly powder- 1/2 tsp
• salt- to taste
• ghee- for smearing it on the parantha
for the dough
I do not measure the amount of wheat flour and water. So this is an approximation.
• whole wheat flour- 3 cups
• water- 1- 1 1/2 cup.
You will have to
1. knead the dough and keep it in the fridge for half an hour.
2. in a bowl mix together the grated cauliflower along with all the other ingredients except the ghee.
3. take the dough and let it sit for five to ten min at room temperature.
4. roll out the dough to a small circle.
5. fill a spoonfull or a little more of the cauliflower mixture.
6. fold the dough over into a ball. dust with dry flour. roll out into round chapatis.
7. heat a griddle, place the rolled chapatis on the griddle. smear a little ghee on top, flip over. smear little more ghee, and cook till both sides are a golden brown.
8. Serve hot with butter, achar, curd
Garlic Naan
Ingredients
Amount Ingredients
.25 oz Active Dry Yeast
4 tbsp White Sugar
1 cup Warm Water
1 Beaten Egg
3 tbsp Milk
2 tsp Salt
4 1/2 cup Bread Flour
2 tsp Minced Garlic
1/4 cup Melted Butter
Preparation
In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again.
While the dough is rising, preheat grill to high.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the naan has been prepared.
You can lightly sprinkle some more garlic on top for garnish
Servings:
14 pieces
Amount Ingredients
.25 oz Active Dry Yeast
4 tbsp White Sugar
1 cup Warm Water
1 Beaten Egg
3 tbsp Milk
2 tsp Salt
4 1/2 cup Bread Flour
2 tsp Minced Garlic
1/4 cup Melted Butter
Preparation
In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again.
While the dough is rising, preheat grill to high.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the naan has been prepared.
You can lightly sprinkle some more garlic on top for garnish
Servings:
14 pieces
Sunday, August 16, 2009
Bachelor Recipe
Bachelor Recipe - Upma
Ingredients
1-cup semolina (not too fine)
3-4 cashews broken
1 tsp. udad (black) dal
1/2 tsp. each cumin and mustard seeds
One stalk curry leaves
1 tsp. coriander chopped
Three green chilies chopped
One onion chopped coarsely
2 tbsp. oil
1 tsp. ghee
1 tsp. lemon juice
Salt to taste
2-3 cups boiling water
Few tomato slices
Method
Heat oil in a heavy pan.
Add the cashew, seeds, dal and fry on low till light golden.
Add the green chilies, curry leaves and onions. Stir and sauté till the onions are pink.
Add the semolina and stir continuously till the semolina gives out a nice aroma.
Takes about 7-8 minutes to roast the semolina on low.
Add the salt and stir. Carefully pour in 2 cups boiling water and stir well.
Use a long handled ladle for stirring to keep away from the spluttering.
If it feels too dry, add more water and stir. Keep on low and simmer for 2-3 minutes.
Add ghee, lemon juice and coriander and mix well.
Mould into a greased cup and unmould onto serving plate.
Decorate with tomato slices.
Serve hot with steaming coffee or tea.
Can accompany with green chutney or sauce.
Making time: 20 minutes
Makes for: 2 cups
Variation: Add some grated carrot or peas along with the onions if you are a veggie buff.
Bachelor Recipe - Masala Parathas
Bachelor recipes
Masala Parathas
Ingredients
1-cup wheat flour
1/2 cup any other available flour (rice, bajra, maize, etc.)
One onion
One carrot
3-4 cabbage leaves
One capsicum
One potato
Four green chilies
1/2 tsp. ginger grated
5 tbsp. oil
1/4 tsp. turmeric powder
Salt to taste
Method
Finely chop all the vegetables either in a chopper or by hand in a large plate.
You may even grate them if a chopper is not available.
Add the flours, 2 tbsp. oil, salt and knead to a very stiff dough.
Do not keep the dough for long after kneading, or it will become gooey and soft.
This would make it difficult to roll the parathas.
Divide into 3 parts. Roll into 5" rounds.
Shallow fry on a hot griddle (tawa) on both until golden brown using the remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.
Making time: 20 minutes
Makes: 3 parathas
Bachelor Recipe - Veg Hotpot
Bachelor recipe
Veg hotpot
Ingredients
One cup boiled macaroni or noodles
One 1large onion grated
Two tomatoes grated
2 potatoes boiled and sliced thin or grated
1 capsicum deseeded and cut into thin rounds
One spring onion finely chopped
1/2 tsp. ginger grated
1 tsp. garlic grated
1 tsp. red chili crush or powder
1 tsp. sugar
1 tbsp. corn flour
Salt to taste
One tbsp. grated cheese
1 tbsp. coriander chopped
2 tbsp. butter
Method
Heat butter.
Add ginger, garlic, and onion. Stir-fry for a minute.
Add vegetables except tomato and potatoes. Fry two more minutes.
Mix corn flour in 1-cup water to a smooth paste.
Add chili, salt, sugar, and tomato.
Mix well and pour into the vegetables, stirring as you pour.
Stir and bring to a boil. Simmer for 2-3 minutes until the milkiness of corn flour goes.
Boil until thick but of pouring consistency.
Mix the cheese in the potato (if grated).
Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom.
Pour the veg sauce on top.
Cover with slices of potato or sprinkle if grated.
Sprinkle the coriander all over.
Bake in a hot oven (300C) for 15 minutes or until potato, cheese become golden brown.
To be eaten hot with warm buns or garlic dinner rolls.
Making time: 45 minutes
Makes for: 2
Note: You can boil the macaroni or noodles hours ahead, drain well and store in the fridge until required.
Masala Poories
INGRIDIENTS
Whole wheat flour - 1 cup
Flour (maida) - ½ cup
Baking powder - 1 tsp
Oil - 1 tsp
Thymol seeds (ajwain, omam) - 1 tsp
Chilli powder - ½ tsp
Pepper powder - ¼ tsp
Turmeric powder - ½ tsp
Salt - to taste
Curds - ½ cup
Oil - to deep fry
METHOD
1.Combine all the ingredients together, except the oil to fry.
2.Mix well. Add some water if necessary and make a firm but pliable dough. Keep covered for 1 hour.
3.Divide into 20 balls, roll out to about 2 mm thick discs.
4.Deep fry in hot oil.
5.Serve hot with raitha.
Yields: 20 pooris
MASALA POORIES
INGREDIENTS
Whole wheat flour - 1 cup
Flour (maida) - ½ cup
Baking powder - 1 tsp
Oil - 1 tsp
Thymol seeds (ajwain, omam) - 1 tsp
Chilli powder - ½ tsp
Pepper powder - ¼ tsp
Turmeric powder - ½ tsp
Salt - to taste
Curds - ½ cup
Oil - to deep fry
METHOD
Combine all the ingredients together, except the oil to fry.
Mix well. Add some water if necessary and make a firm but pliable dough. Keep covered for 1 hour.
Divide into 20 balls, roll out to about 2 mm thick discs.
Deep fry in hot oil.
Serve hot with raitha.
Makes 20 poories..!!
Whole wheat flour - 1 cup
Flour (maida) - ½ cup
Baking powder - 1 tsp
Oil - 1 tsp
Thymol seeds (ajwain, omam) - 1 tsp
Chilli powder - ½ tsp
Pepper powder - ¼ tsp
Turmeric powder - ½ tsp
Salt - to taste
Curds - ½ cup
Oil - to deep fry
METHOD
1.Combine all the ingredients together, except the oil to fry.
2.Mix well. Add some water if necessary and make a firm but pliable dough. Keep covered for 1 hour.
3.Divide into 20 balls, roll out to about 2 mm thick discs.
4.Deep fry in hot oil.
5.Serve hot with raitha.
Yields: 20 pooris
MASALA POORIES
INGREDIENTS
Whole wheat flour - 1 cup
Flour (maida) - ½ cup
Baking powder - 1 tsp
Oil - 1 tsp
Thymol seeds (ajwain, omam) - 1 tsp
Chilli powder - ½ tsp
Pepper powder - ¼ tsp
Turmeric powder - ½ tsp
Salt - to taste
Curds - ½ cup
Oil - to deep fry
METHOD
Combine all the ingredients together, except the oil to fry.
Mix well. Add some water if necessary and make a firm but pliable dough. Keep covered for 1 hour.
Divide into 20 balls, roll out to about 2 mm thick discs.
Deep fry in hot oil.
Serve hot with raitha.
Makes 20 poories..!!
Aloo Ka Paratha
Ingredients
Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Potatoes boiled 3-4 medium size
Green chilies finely chopped 2-3
Small onion finely chopped 1
Dry Fenugreek leaves 1 tbsp.
Red chilli powder 3/4 to 1 tsp.(according to taste)
Turmeric Powder 1/4 tsp.
Salt according to taste
Vegetable Oil for making the parantha
Method
For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour
For Filling
1. Mash the potatoes. Add dry fenugreek leaves, green chillies and onion.Mix well.
2. To this mixture add all the spices & again mix well.
For Paratha
1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 - 1 tsp. oil on each side, until light brown and serve hot.
Serve with Chutney or Pickle or Plain Curd.
Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Potatoes boiled 3-4 medium size
Green chilies finely chopped 2-3
Small onion finely chopped 1
Dry Fenugreek leaves 1 tbsp.
Red chilli powder 3/4 to 1 tsp.(according to taste)
Turmeric Powder 1/4 tsp.
Salt according to taste
Vegetable Oil for making the parantha
Method
For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour
For Filling
1. Mash the potatoes. Add dry fenugreek leaves, green chillies and onion.Mix well.
2. To this mixture add all the spices & again mix well.
For Paratha
1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 - 1 tsp. oil on each side, until light brown and serve hot.
Serve with Chutney or Pickle or Plain Curd.
Green Pooris
Ingredients
3 cups wheat flour
1 tbsp. ghee
1 tbsp. curds
1/2 bunch palak
salt to taste
warm water for kneading (if needed)
ghee to deep fry
Method
1)Sieve salt and flour together.
2)Add ghee and curds and mix well.
3)Grind palak into thick paste and add little by litte to knead dough (if needed add little warm water to knead).
4)Make a soft pliable dough.
5)Keep covered with a moist cloth for 10 minutes.
6)Make small apricot sized balls.
7)Roll into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee.
Allow to puff up, flip and fry other side till light golden.
Drain and serve hot and puffed.
/**********************/
Making time:40 minutes
Makes:30-35 puries
3 cups wheat flour
1 tbsp. ghee
1 tbsp. curds
1/2 bunch palak
salt to taste
warm water for kneading (if needed)
ghee to deep fry
Method
1)Sieve salt and flour together.
2)Add ghee and curds and mix well.
3)Grind palak into thick paste and add little by litte to knead dough (if needed add little warm water to knead).
4)Make a soft pliable dough.
5)Keep covered with a moist cloth for 10 minutes.
6)Make small apricot sized balls.
7)Roll into thick puries (4"diam. or as desired) some at a time.
Deep fry in hot ghee.
Allow to puff up, flip and fry other side till light golden.
Drain and serve hot and puffed.
/**********************/
Making time:40 minutes
Makes:30-35 puries
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