Cheese Pillows

Ingredients:

• 2 tablespoons of maida
• 1 1/2 cups wheat flour
• grated cheese half cup
• butter one tablespoon
• salt a pinch
• Oil to make chappati

Method:

• Mix the wheat flour and maida with salt and mix like chappati dough.
• Leave it for thirty minutes.
• Then roll it like very thin chappati.
• If you lift it with your fingers, you must be able to see your fingers through the chappati. that much thin you have to roll it.( see the below picture )
• Then apply butter on top of it.
• Then fold it, as shown in the picture below.
• Put the cheese on top.
• Fold it as shown in the picture.
• Transfer it gently on the tava, gently turn it over and pour some oil.
• Remove it from the tava and put it on a plate.
• Serve hot.

Images:

Cauliflower Parota 2

Ingredients:

• Wheat flour
• Cauliflower
• Salt
• Green chilly
• Ghee

Method:

• Mix shred cauliflower, green chillies, salt in the wheat flour and make dough.
• Prepare Cauliflower Parotas out of that dough.

Notes:

• Both are very very tasty Parotas. Cauliflower Parota is the best one according to my family.

Cauliflower Parota

Ingredients:

• Wheat Flour
• Cauli flour
• Green chilly
• Salt
• Ghee

Method:

• Wash and shred cauliflower.
• Add salt and chopped green chilies (If you want add any Masala with this)
• In chapatti dough make a small chapatti and put the shredded cauliflower in that and close.
• Make thin parotas and put them on tava. Turn them and pour ghee.
• Serve with any chutney or tomato ketchup.

Images:

Methi Parota (Fresh Fenugreek Leaves)

Ingredients:

• 1 cup Wheat Flour
• 1 bunch Methi Leaves
• 2 sp Besan/Channa flour
• 2 -3 Green chilly
• 1/2 sp Turmeric powder
• Salt
• Ghee to make Parota

Method:

• Wash and chop fresh Methi leaves and mix them with wheat flour.
• Add chopped chilies, salt, turmeric powder and 2 spoons of Channa flour. (Besan)
• Pour water and mix all of them in to a thick dough.
• Roll them as thick parotas. Put them in the tava and pour ghee both the sides
• Serve hot with yoghurt. You can add black pepper powder in the yoghurt.

Notes:

• You can also use dried Methi leaves to prepare Methi parota.

Chole Pattura

Ingredients:

• 1 Cup soaked Channa
• 2 Potatoes
• 2 Onions
• 1 inch Ginger piece
• 1 spoon mustard seeds
• 1 spoon turmeric powder
• 1 spoon red chili powder
• 1 small lemon size tamarind/1-2 spoons puli paste
• 1 spoon Garam Masala
• 1 small piece Jaggery
• Salt
• Oil for seasoning
• 1/4 spoon baking powder.

Method:

• Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
• Take cooked Channa, onion and ginger and put them in a mixer grinder and grind them well.
• In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.
• Add turmeric powder, red chili powder and tamarind water or puli paste.
• Bring them to a boil and add cooked Channa and potato.
• Add salt and allow the Channa to boil for 10 minutes
• Put Garam Masala powder and Jaggery mix well.
• Remove from the fire and serve with big big pattura.

Notes:

• Note: To prepare good crispy pattura add 40% Rava with Maida flour. If you want soft pattura, take 1 cup of curd and add one spoon baking powder or soda uppu and mix well. After that add this mixer with plain Maida flour and mix well and make patturas.

Images:

Wheat Flour Sweet Chips with Caramel

Ingredients:

• 1 Cup Wheat flour
• 1 Cup Sugar
• 1/2 Spoon Cardamom Powder
• Oil to fry

Method:

• Mix wheat flour as chappatti dough without adding salt.
• Roll in to chapattis and cut them into small square pieces
• Pour oil in a deep pan and fry these small square pieces till they become crispy
• Remove from fire and keep aside.
• Pour one cup water and Sugar in a pan and make it like thick sticky paste. (Paghu) Add cardamompowder in that.
• Put all the crispy chips in that and mix well to coat uniformly.
• Now sweet chips are ready to taste.
• (Or)
• You can make CARAMAL and put the chips in that. This will be easy than preparing sugar paghu.

Channa Battura

Ingredients:

• For puri :
• Maidha 1/2 kg
• Butter or dalda 100gm
• Baking soda 1 pinch
• Curds 1 cup
• For Channa / Chole
• 1 cup soaked white channa
• 2 potato
• 2 onion
• 1 piece of ginger
• 1 small lemon size tamarind
• 1 spoon mustard seeds
• 1 spoon red chilly powder
• 1/2 sp turmeric powder
• 1 spoon garam masala powder
• 1 pinch backing soda
• 1 small piece of jaggery
• salt to taste
• oil to make seasoning

Method:

• In a big plate, put baking soda and butter and mix it well for about 5 to 10 min.
• then add salt and maidha
• Mix them well and slowly add curds and mix well like roti dough
• Keep aside for about 4 to 6 hours in a wet cloth.
• then make big big puries i.e. Batura
• How to make channa :
• In a cooker, cook soaked channa and potatoes with salt and backing powder.
• take 2 spoons of cooked channa with onion and ginger.
• grind them like a fine paste.
• In a pan pour oil and make seasoning with mustard seeds
• put the ground paste and fry it well.
• Now add redchilly powder tamarind powder and mix well.
• Now add tamarind water and allow it to boil.
• Now add cooked channa and potato pieces.
• Allow it to boil for a while.
• Now add garam masala and jaggery.
• Allow it to become some what thick in consistency.
• Remove from the fire.
• Serve Channa with Battura.

Notes:

• You can add chopped onion and tomato while serving channa.
• Also you can decorate it with coriander leaves.
• If you want you can keep a piece of lemon with the dish.

Stuffed Alu Parota

Ingredients:

• Wheat Flour
• Cooked Potatoes
• Green chillies/red chilly powder
• Coriander leaves
• Cumin seeds
• Salt
• Oil to make parota

Method:

• Prepare chapatti dough as usual.
• Cook Potatoes and smash them.
• Add green chilies, (red chili powder) coriander leaves, cumin seeds and salt in the smashed potatoes.
• Make small balls out of the potato mixture
• Now make small chapatti and place the potato ball in the center of the chapatti and close it.
• Again make it as thick chapatti without pressing much.
• Put it on the hot tava and make Parota by pouring ghee.
• Serve with plain yoghurt.

Notes:

• Here also you can change the masala as per your taste. And secondly, whenever you are going to prepare stuffed parota, make the dough soft. That will help you to roll the chappati easily.

Images:

Gujarati Khakra

Ingredients:

• wheat flour 2 cups
• Chopped methi leaves 1 cup
• Ajwan seeds 2 tesp
• Red chilly powder 1/4 sp
• Oil for making the khakra
• Salt

Method:

• Mix all the ingredients and knead by adding little water at a time, till it becomes soft dough.
• Keep aside covered for 15 minutes.
• Make 20 balls of the dough.
• Roll out a ball into very thin chappati.
• Heat the griddle in medium high and put chappati on it.
• Add 1 teaspoon of oil and keep pressing it on the griddle not allowing it to puff.
• Continue the Press and cook method on medium heat until the rounds become crisp. Now the crisp khakra’s are ready to serve.
• Continue the same with the other balls and enjoy them as a snack or store them.

Notes:

• You can use a wooden press to press the chappati. You can also do plain chappati to make plain khakra without adding methi leaves.
• While adding methi leaves you can add fresh or dried one.

Saudi Crispy Chapatti

Ingredients:

• 1 cup wheat flour
• 1 teaspoon sesame seeds (white or black)
• 1 spoon Fennel Seeds
• 1 spoon cumin seeds
• 1 spoon oil
• salt to taste

Method:

• Mix all ingredients with oil. Pour water and mix like a dough.
• Make chapattis out of it and heat in Microwave Oven (each side one minute) until it becomes crispy.
• Store it in a air tight container.
• Have it as a snack with your evening tea !

Phedhe ka Paratha

Ingredients:

• 7, 8 nos pedha (smashed)
• 1 cup plain flour
• Salt a pinch
• Ghee

Method:

• Mix a little salt and make dough as we make for puran poli, bit loose.
• Make small puris, fill pedha in it, close it and then roll it to make parathas.
• Roast them on a pan, brush with ghee.
• Sweet and tasty parathas are ready to serve those who really hate sweets.

Parathas with dry filling

Ingredients:

• For Dough:
• 2 cups flour
• 1 tbsp. oil or ghee
• salt to taste
• For Filling:
• 1/2 cup gram flour
• 1 1/2 tsp. red chilli powder
• 1/2 tsp. turmeric powder
• 3-4 pinches asafetida
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander finely chopped
• 1/4 tsp mint powder (optional)
• oil or ghee to make parathas

Method:

• For Dough:
• Mix all ingredients except water.
• Add water little at a time and form a soft pliable dough like normal chappati dough.
• Keep for 10-15 minutes before using.
• For Filling:
• Mix the gram flour, chilli powder, turmeric powder, asafetida, cumin seeds, coriander and mint powder.
• For Parathas:
• One paratha requires a pingpong ball sized lump of dough.
• For rolling, use dry flour as in phulka, etc., to roll easier.
• Roll, spread oil on the chapathi.
• Put some filling over it.
• Close the chappati as you do for other fillings.
• Press and reroll to full size.
• Heat a heavy griddle, place paratha on it.
• Allow one side to cook have brown golden patches.
• Turn repeat for other side.
• Serve hot with curds and pickle.

Instant Seera

Ingredients:

• 2 tbsp. wheat flour
• 2 1/2 tbsp. ghee
• 3/4 tbsp jaggery -grated
• 1/4 tsp elaichi powder
• 2 1/2 cups water
• 2 tbsp chopped almonds

Method:

• Heat ghee in a pan
• Add flour and roast on slow fire, stirring continuously
• Side by side add grated jaggery to water and drain it.
• Again keep on the stove and bring it to a boil
• When the atta becomes a golden brown, add the boiling sweet water
• Stir gently and continuously till excess water evaporates and the ghee separates.
• Decorate with chopped almonds
• Serve hot.

Sugiyan (Suyan)

Ingredients:

• 1 cup wheat / maida
• 1 1/2 cups coconut
• 1 cup jaggery (grated)
• 2 sp rice flour
• 1/2 sp cardamom powder
• a pinch of salt
• Oil to fry

Method:

• Take a pan and put jaggery & little water and heat .
• Drain it and again pour the Jaggery water in the pan.
• Add coconut and cardamom powder and mix well.
• We call this as poornam.
• Remove and keep aside.
• In a vessel, put wheat flour, salt and rice flour.
• Make a thick batter like bajji dough.
• Make small balls out of poornam
• Heat oil and dip the poornam balls in the dough and put them one by one in the oil.
• Deep fry and remove them and drain.

Pudina Puries

Ingredients:

• 2 cups plain flour (maida)
• 1/2 cup mint leaves (pudina)
• 1 teaspoon cumin seeds (jeera)
• 2 green chilies, chopped
• 1 tablespoon lemon juice (optional)
• 1 teaspoon sugar (optional)
• salt to taste
• oil for deep frying

Method:

• Chop the mint leaves or grind them.
• Add cumin seeeds, green chilies, lemon juice, sugar and salt together.
• Combine this mixture with the flour, add enough water and knead into a firm dough.
• Divide into small portions
• Roll out on a lightly greased surface into thin circles
• Deep fry in hot oil and drain on tissue paper
• Children will like this ‘katti meeti puri’

Spicy Puries

Ingredients:

• 1 raw mango chopped
• 1/2 cup green coriander paste
• 1 tsp garam masala
• 1 tbsp mint paste
• 1 tbsp onion paste
• 1 tbsp chat masala
• 1 – 2 tbs green chilly paste
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp salt
• oil for frying
• 2 1/2-3 cups wheat flour
• 1 tbsp oil

Method:

• In a mixie bowl, put chopped raw mango, chat masala, coriander paste, chilly paste (you can put chopped chilies also) mint paste, cumin seeds, salt and garam masala.
• Switch on the mixie and make a thick paste.
• Sieve the flour.
• Add curd, ginger-garlic and onion paste and oil.
• Mix them, add mango – masala mixture and knead well to make a dough.
• Cover for 1/2 hour with a damp cloth.
• Divide the dough into equal parts. Make balls.
• Flatten and fry poories in hot oil.
• Serve these chatpati poories with plain curd.

Stuffed Peas Puri

Ingredients:

• 2 cups wheat flour
• 1 tbsp ghee or butter
• salt to taste
• a pinch of baking powder
• 1 cup peas
• 1" piece ginger
• 2 green chilies, chopped
• 1 tsp aniseed / Sonf - roasted
• a pinch of asafoetida
• oil for frying

Method:

• Grind peas, ginger and chilies to a smooth paste.
• Powder the aniseeds and add to this paste.
• Heat oil in a pan, add asafetida.
• When this gives an aroma, immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan.
• Add salt as required, stir well and remove.
• Add a little water and ghee to the flour and knead to make a soft dough.
• Make small balls of the dough, flatten with a rolling pin.
• Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess dough.
• Then roll out the puris.
• Deep fry in oil on both sides until fluffy.
• Serve with plain curd.

Layered Roti

Ingredients:

• 2/1/2 cups wheat flour
• salt
• thin buttermilk or water
• 4 – 6 Tab. Sp Ghee

Method:

• Knead soft dough with above ingredients.
• Make 4 mm thickness round about 6" diameter.
• Apply 1/2 tsp ghee and spread all over with fingers.
• Fold into half. Press greasy fingers onto it.
• Fold again to quarter. Press with fingers.
• Roll in dry flour. Now roll out again to a triangle about the size of a roti.
• Heat tawa and place roti on it. Turn to roast other said.
• Now put a little ghee on both sides and shallow fry till done.
• Serve hot with any desired accompaniment.

Alu Parota

Ingredients:

• There are many varieties in parotas.
• Let us see some of them.
• Generally we use Maida or patient flour for it.

Method:

• Prepare chapatti dough by adding cooked potatoes, chopped green chilies, salt (cumin seeds optional)
• Make thick parotas out of this dough
• Pour ghee or oil both the sides and cook well. (This will take time to cook)
• Serve hot with plain yoghurt.

Notes:

• (1) You can add red chili powder instead of green chilies
• (2) You can add ginger -garlic paste with green chilies.

Images:

Mix Veg. & Methi Paratha

Ingredients:

• 2-3 cups wheat flour
• 1 carrot
• 1 onion
• 3" length bottle gourd
• 3 french beans
• 1 tbsp. peas
• 1 thin slice cabbage
• 1 cup fenugreek (methi) greens, cleaned
• 3-4 green chillies
• 1/4 tsp turmeric powder
• 1/2 tsp. sesame seeds
• 3-4 pinches asafetida powder
• 2 pinches soda bicarb or baking powder
• 1 tbsp. sour curds
• Salt to taste

Method:

• Chop fenugreek leaves finely, keep aside.
• Put carrot, onion, gourd, cabbage, peas, chilies, beans in a vegetable chopper.
• Chop to very fine pieces, add to chopped leaves.
• Add all other ingredients, except oil and flour.
• Add two cups flour, mix, and add more if required.
• Knead to not-too-soft dough, till all ingredients are well mixed.
• Divide into 12-15 portions; make round balls of each portion.
• While rolling parathas, use dry flour for dusting.
• Roast one side first, and turn other side.
• Pour oil and remove from the tawa.
• Repeat for remaining paratha dough.
• Serve hot with mint or green chutney.