VARIETY OF PARATHAS 

  LAYERED PARATHA -2

 PLAIN PARATHA-1

Parathas are heavy food,greasy and tasty when you cook them with ghee or butter.For paratha needs,

2 cups chapati flour, or 1 1/3 cup whole wheat flour 

2/3 cup              wheat flour

2 tablespoons        ghee/butter

1/2 teaspoon           salt

 2/3 cup             warm water

2 tbsp            chapati flour for dusting

1/2 cup melted ghee for brushing and frying

Pour flour into a mixing bowl and mix in salt.

Rub ghee into the flour.

Add water to moisten the flour enough,  and can be kneaded.

Place the dough on a greased surface and knead for 12 minutes.

The dough should be soft, smooth and pliable.

Keep it under cover for atleast 40 minutes.

 Prepare filling.(if you need) 

Knead the dough for one minute and divide it into 8 equal portions.

Make 8 little balls, dust them with flour and put them back in the bowl.

Roll out each ball on a floured wooden board to a 6-inch circle.

Place 2 tablespoons filling on one half of the circle and flatten with the spoon. Fold other side over press the air out and seal the edges.

Brush the top with ghee and fold in half again into a triangle 

Press it down with your hands then roll it out again into a triangle.

Heat a frying pan over medium heat until hot.

Add 1 teaspoon ghee and place paratha in pan.

Brush the top with ghee and cook 2 minutes or until brown spots appear on the bottom. Turn the bread over with a spatula and cook the other side as well.

Remove from pan and drain on paper towel. Cover to keep it warm.

Make the other parathas the same way.

If you like to fill them,follow the mehtod

given below,Shredded vegetable filling:
(for 8 breads)

100gms vegetables, As per your choice of the following:

cauliflower, cabbage, carrots, white radish

2 tablespoons ghee/butter

1 tablespoon grated fresh ginger

salt

freshly ground black pepper

Wash vegetables and cut off stems and ends.

Pat and dry with kitchen towels. Using the food processor grate vegetables into a bowl finely 

Heat ghee in a large frying pan over medium heat.

Stir in vegetables and cook, stirring frequently, until most of the moisture has evaporated and the vegetables look fried.  Turn off heat, stir in ginger and season with black pepper and salt.

Serve with dumaloo(Aloo dum) recipe given below

potatoes                      250gm

cumin                         ½tsp

Chilli powder                 1tsp

Turmeric

Garammasala                    little

Asafoetida                     pinch

Coriander powder               1tsp

Beaten curd                   ½cup

Cloves                         2

Cardamoms                      2

Bayleaf                        1

salt

Oil

Cinnamon sticks               2broken

cashew                        ½tbsp

Method:-

Prick all potatoes with a fork.

Heat oil and fry them to golden with lid.

In another pan heat oil and fry cumin and all powders,cinnamon,cloves,cardamoms & bayleaf,cook till golden.

Addpotatoes and beaten curd,salt,turmeric and 1 cup water.

Boil with tightlycovered until potatoes get tender.

sprinkle water ocassionally,if needs.

serve with chopped coriander leaves and nuts over!

Goes well with chapathi,plain patratha,fried rice,pullav,puri etc.

OR SERVE WITH PANEER BUTTER MASALA GRAVY

Prepare home made paneer as normal way.

Cut into cubes,keep aside.

Tomatoes                 2 riped

Onion                    2

Garlic                   6

Ginger                   1"

Garam masala            1/2tsp

Cashew paste            10-12

Fresh chopped coriander

Butter                  6-7tbsp

Capsicum(optional)

Method:-

Make paste    withGreenchillies,garlic,ginger,onions and tomatoes.

On low heat saute' this paste in white butter.

Add cashew paste when the oil leaves to the pan sides.

Add 1 cup of water,salt,turmeric,simmer.

Cook for 2 more minutes.Add fried paneer cubes and saute' for 2-3 min.

Garnish with chopped green leaves,garam masala and few drops of lime drops,serve hot!! 

 CRISPY PLAIN PARATHAS

  FILLED KULCHA

I have tasted at one of my friend's party.She is a good cook,raed and try,best of luck.  

a)Can be used even dry yeast(½tsp) dissolving in warm water.

b)If the dough gets immediately ferments,store it in the refregerator until using.

whole wheat flour(atta) 1cup
Fresh yeast, 1tsp crumbled
sugar pinch
½ teaspoon salt

For dough
Home made crumbled paneer ½cup-3/4
Green chilli 1-2chopped
Turmeric
kasuri methi ¼ tsp(dried fenugreek leaves)
Fresh chopped coriander
salt

Dough:-Dissolve the fresh yeast in 1tsp warm water till it dissolves,keep aside.

Mix all dough ingredients to a soft&elastic dough,knead it well.

Cover it with a dampcloth for 18-20 min. till it ferment (becomes double in size).

Do not knead after fermenting.Make 5-6 portions out of it.

How to essemble it:-

Roll one to 2 ",Fill 1tsp paneer mixture in the center,

Collect 4 ends into the centre and attach the edges tightly.
Roll out into 5-6 inches disk by dusting flour.

Heat the pan, and place the kulcha and fry to golden,it puffs well like a ballon.

Use little oil for roasting them both sides to light brown,serve hot with dal makhani (recipe given below)

DAAL MAKHANI (CREAMY,GRAVY &SPICY BLACKGRAM)

CHAT WITH VEGGY PARATHAS/ROTIS/DOSAS

Cauliflower Paratha:

Carrot Paratha:
carrots                  4 (fresh)

Green chillies           4

MATAR(GREEN PEAS) PARATHA

GreenPeas)                      400gm
Wheat flour                           450gms
Oil
Cumin                           1/2 tsp

Powdered masala:
Turmeric

Red Chilli powder                 1tsp

Salt                                       
Milk                                          
Water
Butter                              100gm.

Method:

Add 4 tbsp oil to the flour, d salt and make a soft,pliable dough with water. 

Heat oil in a skillet.

Add cumin,after done add green peas.

Cook for 2 minutes, then add the powder masalas and salt.

Cover the skillet,allow the peas cook on slow flame.

Takeoff the skillet from the heat, mash the peas using a ladle.

The peas masala is now done!

 make walnut sized balls with whole peas mixture,make dough balls also  bigger than these balls.

Press as small puris,and stuff in the peas balls,cover it.

Roll as round balls,and roll parathas with rolling pin,assure that ths peas masala should not comeout.

Cook the paratha on the nonstick pan, when both sides are cooked, put oil and spread it to both the surfaces.

Cook till paratha turns golden brown.

Serve with aaloo tomato ki subzi and thick curd.



POTATO(ALOO)PARATHA

Whole Wheat Flour            250grams
Potatoes           5 medium 
Butter/ghee          1/2 cup
Cumin 
Ginger&garlic Paste   tsp.
Coriander Leaves     4tsp.
Salt to taste

Boil potatoes, peel and mash them. Add ginger&galic, cumin, salt and coriander leaves and mix well.

In flour, add 2 tsp butter and required water to  make pliable dough.

Make walnut sized balls.

The potato mixture also made into balls,same size as the dough balls.

Flatten each dough ball and place the potato ball and draw the ends upwards,to one place and attach(remove the extra dough),rotate to a ball again.

Roll carefully with a rolling pin to a thick roti (the inside mix.should not split),and cook on preheated pan,adding butter/ghee

to both sides.

Cook it to golden brown and serve with yoghurt or any curry.



SPINACH PARATHA

Wheat flour             2 00gms Spinach leaves           2cups Chillipowder             1/2 tsp Garammasala              1/2tsp Green chillies            4 Ginger Garlic paste       1 tsp Oil                       4 tsps Salt

Cook spinach leaves to tender.

To the flour add boiled spinach,ginger&garlic paste,redchilli powder,Chopped chillies.Add salt and knead very well,add sufficient water and amke a pliable dough.
 Make small lemon size balls and cook bothsides on nonstick pan adding ghee/butter to golden brown.

Servehotparathas with yoghurt/thick curd or any gravy.

 


 

CHEESE PARATHAS

Freshly  Grated cheese is  tasty.

Maida                1/2kg

Salt                  1/2tsp
Oil                   21/2 tbsp
Method for dough:-
Make a soft dough by mixing above ingredients adding water.

FOR filling


Grated cheese              1/4kg

Garam masala                1 tsp.
Salt  to tatse

Black pepper                little

Grate  paneer nicely. 

Add salt, pepper, garam masala. Mix well.

Divide the dough into small lemon size balls,flatten them.

Fill with spoonful cheese mixture and cover,pull all sides upwards to a one point,remove extra dough.

Make again ball and roll to a thick roti and cook  both sides on a preheated nonstick pan using ghee or butter to golden crisp. 

Serve with any gravy and yoghurt.

 



CABBAGE PARATHAS

Paneer                100gms(grated)
Garam masala           1tsp   
Salt

Cabbage                 21/2 cups(shredded)
Black pepper            1 tsp

Greenchillies           1-2

red onion               1

Ginger                  11/2"

Method:-Grind the chillies,onion,ginger and little salt coarsely.

Grate the cheese,shred the cabbage and mix them together.

Add chopped coriander to above,keep aside.

Combine wheatflour and water to a pliable dough.Make equal size baLLS.

Make cabbage balls as dough balls.

Flatten the dough balls and place spoonful cabbage in the center and cover it,roll to a ball without damages.

Roll to a thick roti,and cook bothsides to golden brown,using

ghee/butter.

Serve hot.



CAULIFLOWER PARATHA

Cups Wheat flour (atta) 4cups

garlic 11/2tbsp

Cheese 1/4kg

Grated cauliflower 1cup

Butter

Salt

Fenugreek leaves 1/2cup(fresh)

Green chilli, ginger paste

coriander leaves

Tomato small

Oil

onion 1 chopped(small)

Method:-

Separate the floretes from the cauliflower ,blanch them in salt water for 2-3 min, drain it.

Boil water and add tomato chunks and leaves ,blend it to paste.

Grind the garlic and add to the flour along with salt, and oil. Knead well ,keep aside.

Heat butter, add onions ,and fry to pinkish brown, then add the cauliflower, paneer ,add chilli & ginger paste ,mix.

Add salt and cilantro.

Knead the dough again lightly ,make equal balls out of the dough.

Roll the balls to a round disk ,apply the tomato mixture over,

Roll another equal size disk and cover the filled one.

Heat griddle and place gently this disc and cook both sides

With adding butter,serve hot with yogurt/any vegetable curry

And pickle.

Suggestion:-Can be added any leafy vegetables.

CHICKPEAS PARATHA

Wheatflour                  2cups

salt

oil

filling:-             
Chick Peas (Garbanzo Beans)-1 can
Tomato- 2
Onion-1
Ginger & Garlic Paste         1Tbsp
Chilli Powder                 1Tbsp
Corriander Powder             2Tbsp
Garam Masala                  1tsp
Lemon juice                 1/2Tbsp
Ghee/butter                  for cooking

Method:-

Make the dough for cover dough.Keep aside.

Empty the bombay chickpeas and drain properly.

Grind chickpeas and other ingredients to a fine mixture,add fresh chopped coriander leaves.

heat oil and add cumin seeds,when they pops,add the chickpeas and cook for 2-3 minutes under the lid.

Remove and make walnut size balls.

make  balls with the dough also(bigger than peas balls).

Flatten the dough balls and place the peas balls in the center.

Cover and roll the thick rotis and

cook with ghee/butter to  golden brown.

Serve immediately with the yoghurt and chilli sauce. 



EGG PARANTHAS  

PLAIN PARATHA

ATTA(WHOLE WHEAT FLOUR) 1/4kg

Ghee/butter 11/2 tbsp

Ajwain ½ tsp

Salt

Water

Oil

Remove 21/2 tbsp for dusting.

Take a wide bowl and add everything except oil.

Make a soft dough with adding required water.

Knead for 8 minutes.

If you have food processor,that is right wayto knead.

Allow to stay for 12 minutes.

Knead it again,make lemon sized balls and cover with a damp cloth.

Roll out the ball into 3inches diameter discs.

Spoon with A few drops of oil in the middle of the circle,pull the edges in side and seal

In the center.It shows like a ball!

Heat the pan,roll again the ball into 6 inches diameter disc,The center part should be thicker than the outer part(roll from the center).

Should be 2mm thick,and diameter 6-7 inches.

Place the rolled parantha on the hot griddle,

Cook for 1-11/2 min,and turn,apply ghee/oil on the both surfaces, and remove and serve!

ONIONPARANTHA

Whole wheat flour       2cupsAllpurpose flour         2cupsSalt

Onion                     1

Ginger                          1”

Green chillies                    2

Oil                    31/2 tbsp

Hot water 

Sieve together two flours along with salt.

Chop the onion,grate the ginger and mix in the flours,chopped chillies.

Add tbsp oil and hot water to make soft dough.Knead well.

Let it take rest for ½ hour,under the damp cloth.

Divide the dough lemon size balls approx. 10-12.

Roll the balls into thin discs (8-10 inces diameter),apply oil over.

Heat the griddle,place the paratha,as soon as brown spots appear,turn it.

Brush ½ tsp oil over and around the paratha.

Cook both the sides un til it gets golden brown.

Suggestion:-

Can be made with cooked fresh spinach or methi leaves(fenugreek leaves),combined with onions and green chilli.

cabbage                                                                                                               2cups

 green peas                         1cup

potato                              1

onion                            1

Juice of lemon

garam masala little

chopped coriander

ground green chili 2tbsp

sugar little

oil 2tsp

Salt

 

Blend the mint<lemon juice and cumin along with water.

Stir in the flour and make a fine dough.

Divide the dough into lemon sized balls.

Roll out the discs.

Rub the salt into cabbage and squeeze extra water.

Crush peas,Heat oil and add the potatos,peas,cover and cook until they get softer.

Add cabbage and onion cook further 2 more minutes.

Add remaining ingredients like

Garammasala,little sugar,coriander,grenchillies, and salt.

Make equal portions as dough portions.

In each roti stuff one mixture ball,roll to thick rotis.Place in a baking tray 3-4 and bake them.

(If you bake,apply ghee/butter on the surface and bake in 200*c,until it gets brownish red spots on the surface.) OR

Heat a griddle/pan and place these stuffed parathas

Cook both sides until they get golden brown spots.

Apply ghee/oil.

Serve with yoghurt and green chutney.



MUGHALAI PARATHA

Wheat flour 250 Gms

Egg      2 nos

Oil 6 tbp

Baking powder 1 tsp

Salt to taste

Method

Mix well the flour, baking powder and salt.

Rub the flour with 2 tablespoons of oil and make it into a smooth dough.

Divide the dough into 8 balls and and roll them into flat thick rounds.

Apply little oil, sprinkle some flour and fold it into semicircle.

Again apply some oil and flour and fold it lengthwise.

Roll it, press down and roll out into square of 8 inches by 8 inches.

Brush the surface of the paratha with beaten eggs and turn all four corners towards the center.

Heat a girdle and apply oil liberally.

Cook the paratha in it applying oil along the edges.

Fry on both the sides till brown patches appear and serve hot.



KULCHA

3 cups plain flour
1 tbsp. oil
1 tsp. dry yeast
1/4 tsp. baking powder
1 tsp. sugar
1/2 cup warm milk
2 tbsp. curds
salt to taste
more milk for kneading if required

METHOD

Sprinkle yeast and sugar over warm water.

Keep aside for 5 minutes or till frothy.

Mix salt and flour, take in a large plate.

Make well in centre. Put curds in well.

Sprinkle baking powder over curds.

Allow to stand for 2-3 minutes.

Pour oil, yeast solution, in well and mix gradually.

Use milk as required, to make a soft stiff dough.

Brush dough will oil. Cover with inverted bowl.

Keep aside for 4 hours. Longer if weather is cold.

Grease palms well and punch dough till soft and elastic.

Cover again and keep aside for 10 minutes.

Break of a lump of dough.

Roll or pat to a thick round about 6" diam.

Roast on hot griddle, or tandoor, till golden spots appear.

Or shallow fry on griddle.

Serve hot with gravied vegetables, dals, etc.



MIXED FLOURS PARATHA

1wheat flour 1glass
Bengal gram flour 1glass
Rice flour

Salt to taste

Carrot 1/2cup

Cabbage 1/2cup

French beans same as above

Capsicum same as above

Onion little more than above

Fresh tomatoes As above


Method-

Chop the mint leaves,coriander leaves.

Slit the greenchillies.

Make ginger&garlic intop smooth paste.
Prepare 8-10parathas or use leftover.

Heat oil in a skillet,add fennel seeds,as soon as they

Pop,add chillies,mint leaves,onion bits.

Fry till they turn to rose colour.

Add all masala and salt.

Cut and Remove capsicum seeds and hard part inside.

Cut into 2cm size pieces,cut the beans.

Chop the onions finely.Shred the cabbage.

Add 2cm sized cut carrots,and other chopped vegetables,

Cover and partly cook them.

Add capsicum and cook ½ ly with the lid.

Add tomato bits fry for a ½ minute.

Make the parathas into bits.

Add all roti/paratha/dosa bits and stir,until they coated well.

Sprinkle little chole/gupchip/Manipuri masala,garnish

With chopped coriander leaves and serve hot!

GARBANZO BEANS (CHICKPEAS) PARATHA

Frozen Paratha 6 chickPeas (Garbanzo Beans) 1 can
Capsicum 1
Tomato 2
Onion 1
Ginger &Garlic Paste 1Tbsp
Chilli Powder 1 Tbsp
Coriander Powder 2 Tbsp
GaramMasala Powder 1 Tsp
Cinnamon
Clove
Bay LeafLemon juice 1/2 Tbsp

For Garnishing:
Coriander leaves
Cashewnuts

Lemon juice 1/2 Tbsp
METHOD:

Bring parathas to room temperature before cooking(thaw them in microw-oven). Julienne the onion and capsicum.chop coriander finely. Cut the tomatoes into big chunks. Heat butter in a pan and saute the spices. Add Ginger-Garlic paste, onions and tomato one after another. Add chilli powder, coriander powder , garam masala and salt. When it is done add the cooked chick peas. Mix thoroughly. Tear the Parathas into pieces. Add this to the masala. Cook until the paratha and masala mix togehter. Squeeze lime juice. Garnish with Coriander leaves and cashewnuts fried in ghee. Serve hot with onion raitha.

 

 

 

 

 

 






PANEER PARATHA

Wheat flour(atta) 2cups

Home made paneer 1cup(should be fresh)

Greenchillies 4

Coriander leaves tbsp

Cumin seeds tsp

Salt

Drymango powder 1/4tsp

Chillipowder 1/2tsp

Butter 11/2 tbsp

Ghee/clarified butter for cooking

Method:-

Mix all masala ingredients together.Add salt etc.

Boil water and add with flour,butter and knead well to a fine smooth dough.

Make equal balls and stuff with the masala,and cover the ends to upwards,remove extra.

Roll as a ball and roll out again to a thick roti.

Heat a flat griddle and place the paratha on it ,cook to golden brown, (smearing ghee both sides.)

Serve hot with any pickle and yoghurt.



GARLIC,POTATO PARATHA

 whole wheat flour(atta) 1/4kg

salt

water
oil                ½ cup
for stuffing ;-
Potatoes         ½ kg
coriander leaves    1/2cup 
Garlic&ginger paste      2tsp
  onions         1cup
greenchillies  6

RED chillipowder  1tsp
salt
Limejuice 2tsp
oil/butter for frying


Method:-

Make a smooth dough with given ingredients above…

Chop the onions, green chillies and the coriander leaves.

Boil the potatoes; discard the peel and mash well.

Add the rest of the ingredients and mix well.
Make equal sized balls,and press each ball ad a small puri.

Spoon filling in the small puri and roll into balls.

With a rolling out the balls into 1/2" thick discs.

Cook the rotis or paratha until both sides are golden and cooked well.(using ghee for both sides)




Potato Paratha: 

Ground recipe for paratha

For Parathas the common&most important step is to knead the dough well &properly. 

Take 1 cup wheat flour, 1/2 to 3/4 cups of water.

Add (as per taste) salt, tsp oil. Knead the dough with little water and slowly add more water until the dough becomes smooth and pliable. Keep the dough in a bowl covered for 30 minutes.

Break off the dough into the size of a small sized lemon.

Roll to 1/4 in. thick and wrap it around the prepared spiced vegetable.

Again roll this similar to a roti. Shallow fry it on a griddle,should be little thicker than normal roti.

Here i am writing the main recipe and fill whatever you need to fill.


Needs:  

Cauliflower Paratha-2

• Florets of  cauliflower 
• Green chillies                  6-8 
• small piece of ginger
• Garlic                          4(crushed) 
• Salt to taste 
• Coriander Powder. 
• oil/ghee for shallow fry.  
• Method:-  
• Grate cauliflower and rub salt and keep them in a strainer for 12 min.
• Chop the chillies and ginger finely. 
• Press&Remove extra water from flower& add  chillies & ginger. 
• Heat 1 spoon oil and fry for a minute if desired to get rid of the raw smell. 
• Add coriander Powder,salt. 
• The stuffing is ready to be filled. 
• Follow the dough preparation given above,after making balls,press them as a smallpuri and fill the mixture,roll out thick roti.
• Shallow fry them to golden,serve hot.
• Serve with yoghurt or greenchilli Pickle.
   

  Fenugreek leaves Paratha:  
    

Fresh fenugreek leaves               11/2cup

• Green chillies                     5
•  ginger                           11/2cm
• Salt to taste 
• oil for shallow fry. 

  Method 

• Pressure cook fenugreek leaves.
• Grate chillies and ginger. 
• Remove extra water from the leaves.
• Heat 1 spoon oil and fry a second, add chillies & ginger.
• Add corianderpowder,salt,turmeric. 
• Now the filling is ready.
• Follow the method which i wrote above for dough.
• Press the lemon sized balls like a small puri and fill with the mixture,cover all sides.

Rollout a thick roti and shallow fry until golden(both sides).

Serve hot with yoghurt and any Pickle.

•  JALEBI PARATHA 
• This paratha looks like jilebi curls,little more work than original paratha.
• But taste is good,and heavy,solid food.
• Sieve flour with salt.
• Make a pliable dough with water and milk 
• Cover with adamp cloth for 1 hour.

Take out from the cloth and add saunf,ajwain,and ghee rub fastly and knead

well to a spongy,softy dough.

Make equal size balls and cover again with damp cloth for 1 more hour.

Rollout into 6inches in diameter,and brush with ghee and sprinkle with the flour over.

Cut from the middle to one edge(radius),roll round the disc.

Now it looks like a cone,cut the top and insert back.

Flatten the dough with your palm to make a pedha.
Repeat for all the othersin the same process,cover with a brown paper and keep in the refregerator for 25 minutes.

Shallow fry  on a hot griddle till golden brown. 

serve hot with pickle and yoghurt.

florets

VARIETIES OF PURIS

PLAIN PURI

Wheat flour (atta)          1cup

Salt to taste

water to kneed the dough

Oil for deep frying

Method:-In a wide bowl place the sieved wheat flour and salt,mix with fingers.

make a big hole in center like a well,

pour little by little water to make a smooth stiff dough(not so stiff).

Knead well,and make lemon sized OR walnut sized balls without damages.

Cover with a damp cloth,heat oil

and roll out the balls into thick circles

and slip into hot oil,it comes up like a bubble to the top of the oil surface.

Flip it and fry to golden brown,do the same procedure with the other balls,slip batchwise but not crowded,the puri come up like ballons,so leave some place to the others!

Serve with potato masala curry,potato&coconut raita or fresh coconut  chutney.

JEERA PURI(CUMIN bread)

Wheat flour(atta)           1cup

salt

Oil for frying

Yoghurt                    1/2cup

Cumin                      1tsp

Cumin powder               1/2tsp

Coriander leaves           chopped tsp

Method:-

Beat yoghurt with cumin powder& salt.

In a wide bowl place wheat flour,cumin and 1tsp oil.

Make it like a well and add the beaten yoghurt in the center.

Mix slowly and add required water to make a puri dough.

Knead well and cover with a damp cloth.

heat oil and make small balls and roll out

medium thick discs and deep fry them.

Serve with tomato chutney or fresh coconut chutney.

MASALA PURIS

Wheat flour(atta)           1 cup
All purpose flour           1 cup
Black split gram           1/2 cup
Green chillies               3
Cumin                       tsp

Salt

oil for frying

Method
Soak black gram in cup of water for 25 minutes.
Grind it coarsely along with green chillies, cumin seeds, and little salt with little water.

Make small balls and cover with a damp cloth .
Fry the ground masala in tsp oil until done,may be 3-4 min.
Combined wheat flour, all purpose flour,oil,and salt to a smooth dough.

Make small balls out of wheat flour dough and make small balls out of blackgram masala also.

Make small thick discs with flour balls and fill with masala balls and cover well.roll again as a round ball.'

Make thick pooris(discs),carefully and deep fry them in hot oil to golden brown.Serve hot!

SPICY PURIS

Wheat flour(atta)          1cup

Salt

Oil for frying

Chopped coriander          tbsp

Chopped mint leaves        tbsp

Garam masala               1/2tsp

Chillipowder               1/2tsp

Ajwain              1/2tsp

Water                 As required

Asafoetida

Method:-

Mix everything except oil to a fine smooth puri dough,knead well,cover with damp cloth.

Heat oil and make small balls out of dough.

Roll out thick puris and deep fry to golden brown.

Serve hot with ginger chutney.

POTATO PURIS

Wheatflour                 1cup(sifted)

Salt

Oil for deep frying

Boiled potato              1big(mash it)

Ajwain

Water                      as rwquired

Method:-Mix everything except oil to a fine smooth dough,knead well.

Cover with a damp cloth.

Make wallnut sized balls OR lemon sized balls.Roll out to thick discs(cover them)

Heat oil and deep fry them to golden brown.

This dough will be used immediately.

Serve with onion curry Or masala kurma.

COLOURED PURIS

Called as tiranga puris,it is nothing but just fantacy preparation.

Wheat flour                 3cups

salt

Juice of beetroot           1cup

Ajwain/cumin/poppyseeds     tsp

oil

For red colour:

First make the flour into 3 portions.

1)Spinach paste,salt

2)with juice of beetroot

3)only water & ajwain

Heat oil and make puris & fry them to crisp.

Arrange together in a wide dish,it is colourful and healthy also.

Serve them hot with any raita.

MIXED FLOUR PURIES

 semolina(cream of wheat)                                         1 cup

Allpurpose flour                                                             ½cup

Black gram                                                                 ½cup

wheat flour                                                                 ½cup

salt

Oil for  deep-frying

method:-

Mix all flour and salt together, sieve them,add water and mix into a hard dough.

Add½tbspoil,semolina,knead till it mixed evenly,add if required oil.

Divide ito2 parts.Make along ½" thick roll.

Cut into 1/4"pieces.Apply  oil  over pieces,On a damp cloth place them, Roll each piece into 2" small puries.

Heat oil and slip them into hot oil to get puff.

Do not add more at once.

They need place to get puff.

So, let them fry liberally to golden brown,drain them on kitchen paper.

Make puris  (with whole dough) likewise.

PALAK  PURI(SPINACH)

Wheat flour/atta           1cup

Plain flour                1/4cup

Salt

Yoghurt/curd               1/2cup(as per needed)

water if needs

Chopped fresh spinach          Baby leaves1cup

Ajwain                        1tsp

Redchilli powder              1/2tsp

Pepper powder                 1/2tsp

Oil for frying

Method:-Mix everything to a fine dough & cover.

Make equal sized balls,heat oil and fry them to golden.

serve warm with any curry.

Sev puri

Sev                            2cups

Paapri,coarsely crushed            50 gms.
Puffed rice/Murmura                    cup.
Chili powder                           1 tsp.
Chaat masala                           tsp.
Onion chopped                          1
Raw mango chopped                      2 tbsp.
Green chilies chopped                   2 -3
Coriander chopped                       cup
lemonJuice
Tamarind sauce&Mint sauce

SaltTo taste

Method


In a bowl, mix all the ingredients together.

Adjust the chilli powder as your taste.

Serve immediately in individual plates.

 MASALA CHEESE PURIS

  Potato Roti