Methi Missi roti

Ingredients :

• 1 cup besan
• 3/4 cup plain flour (maida)
• 3/4 cup whole wheat flour
• 1/2 cup finely chopped onions
• 1 1/2 tsp finely chopped green chillies
• 1 tsp chaat masala powder
• 1/2 tsp red chilli powder
• pinch hing(asafoetida)
• 1/2 tsp carom seeds (ajwain)
• 1 cup chopped fenugreek (methi) leaves
• 1/4 cup chopped coriander leaves
• 3/4 tsp haldi 
• 1 tbsp ghee
• salt to taste
• whole wheat flour  for rolling
• ghee for cooking
• butter to serve

Method: 

• Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.
• Divide the dough into 16 equal portions and roll out each portion into a thin circle of about  (5") diameter with the help of a little whole wheat flour for rolling 
• Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat. Roll them into small balls, Taking one small ball at a time flatten it  with a rolling pin , dust the flattened dough with flour on both sides and start rolling them again into a nice round chappati.
• Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.
• Next hold the roti directly on gas flame & let it cook till you see brown spots appearing on roti .take care not to burn them. 
• Flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.
• Serve it with butter/Ghee, pickle ,chutney and chole.

 

 

Spinach/Palak Thepla

Ingredients:

• Wheat flour 1 1/2 cup 
• Spinach/ Palak leaves  3/4 cup 
• Sambhar powder 1 1/2 tsp 
• Garam masala powder 1/2 tsp 
• Turmeric Powder 1/2 tsp 
• Jeera 1 tsp 
• Salt As needed 
• Oil 3-4 tbsps 
• Butter milk  as needed for making the dough 

Method:

• Remove the spinach leaves from its stem,clean it and chop it coarsely. Sauteed the wet leaves in a kadai with little oil, just till it reduces in volume.
• Add the sautéed leaves, salt, turmeric powder, garam masala, sambhar powder,jeera and oil and mix well. 
• Add required butter milk to make a soft dough, just like we make for roti/chappathis. Keep aside for 20-30min.
• Make equal sized balls and roll to thin rotis.
• Heat a tava, sprinkle little oil and just cook and toast the thepla from both sides .
• Serve with any simple raitha or simply with curd and pickle.

Lachha Paratha

Ingredients:

•  2 Cups whole wheat flour 
• 1/2 Cup maida
•  1 Cup ghee or clarified butter 
• Salt to taste
• Water to knead the dough

Method:

• In a big bowl add the flours and salt and knead the dough using luke warm water.
•  Make it into a pliable soft dough. Keep it covered and set aside for 20-30 minutes.
• After that divide the dough into  equal parts.
• Dust the dough in dry atta.  Roll it into a big round chapathi.
• Spread this with ghee evenly and sprinkle some atta on this.
• Start making thin pleats out of this and twist the pleated dough. The more the pleats you will get more layers.
• Make it into a pinwheel and dust the rolling board with flour and start rolling gently so that the layers will be there. Make it into a paratha.
• Heat a griddle and cook the parathas on both sides. Apply ghee on both sides.
• Serve hot with any Paneer dish or any other side dish of your choice.

Makki Di Roti

Ingredients:

• 1 1/2 cups Cornmeal(Makki ka atta)
• 1/4 cup Whole Wheat Flour
• Salt to taste
• Unsalted butter or ghee as required

Method:

• Add salt and whole-wheat flour to the cornmeal and mix well. 
• Add warm water and knead to make a medium soft dough. 
• Divide into equal portions and shape into balls. 
• Pat each ball between dampened palms to make a roti of medium thickness. 
• Alternatively, roll out each ball between the folds of a greased plastic sheet. 
• Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. 
• Turn over and spread some white butter over the surface. 
• Turn over and spread some more butter on the other side. 
• Cook till both sides are golden brown. Serve hot with a dollop of  butter.

Paneer Cherry Paratha

Ingredients:

For the Stuffing:

• 1 Cup Grated Paneer
• 1 Smashed potato
• 1/2 Cup Chopped Cherries
• 2 Tbsp Milk powder or Khoya
• 1 Tsp Ginger paste
• 1 Tsp Garam Masala
• 2 Tbsp Raisins
• Salt to taste
• 1/2 Tsp oil

For the Covering:

• 1 Cup Wheat Flour
• 2 Tbsp Melted Ghee
• Pinch of salt
• Enough water for making dough

Method:

For the stuffing:

• Heat oil in a kadai or in a pan. Add ginger paste, chopped cherries & raisins. Saute it for 2 min.
• Add crushed paneer, smashed potato, khoya, garam masala and salt as per taste. Mix very well.
• Cook this mixture for 2-3 min.
• Than transfer this mixture in a plate for cooling. Mixture should be cool completely. 

For the covering and making the parathas:

• Knead the dough with a little ghee and salt  by adding enough water and make small balls. 
• Roll each ball with a little dry flour. 
• Place a tablespoon of the filling or stuffing in the center and seal. 
• Roll it out to about three inches in diameter.
•  Roast the parathas using ghee on both sides till there are light brown spots. Remove and apply ghee. Serve hot.

Pumpkin Sweet Paratha

Ingredients:

• 2 Cups peeled & grated pumpkin or squash
• 1 & 1/2 cup jaggery grated or powdered
• 1 cup whole wheat flour
• 2 tbsp rice flour
• Pinch of salt
• 2 tsp ghee
• Oil for shallow fry

Method:

• Heat 2 tsp ghee in a pan, add the grated pumpkin stir & cover with a lid.
• After the pumpkin become soft & is cooked add the jaggery & mix very well.
• let the mixture cook till most of the moisture dries up. Do not over cook.
• Add a pinch of salt to the pumpkin mixture.
• Let the mixture cool down. Add the wheat flour & rice flour to the pumpkin mixture little at a time to make a stiff dough. do not required to add water.
• Cover this dough & let it rest for 15-20 min.
• Divide the dough in a small balls. Roll each portion into a big circle. It should be slightly thick. 
• Mean while heat deep fry pan on a medium heat. Shallow fry all paratha on medium hot oil.
• Store when they are completely cool . Serve with any pickle or hot tea.

Tilgul Poli / Sankranti Special Gul Poli

This traditional recipe for 'Makar Sankranti' contains Til (sesame seeds) & Gul(jaggery). It is very crispy and you can eat it for 7-8 days…..

Ingredients:

For dough

• Wheat Flour (Atta)- 2 cups
• All purpose flour (Maida) - 1 cup
• Semolina/Rava - 1/2 cup
• Gram flour/Besan - 1/4 cup
• Rice flour - 1-2 tbsp
• Oil - 2 tbsp
• Salt to taste

For filling (Saran)

• Jaggery - 1, 1/2 cup
• Gram Flour (Besan) - 1/4 cup
• Sesame seeds - 1/4 cup
• Poppy seeds - 2 tsp
• Peanut powder - 1/4 cup
• Dry shredded coconut - 1/4 cup
• Cardamom Powder - 1/2 tsp
• Ghee - 4-5 Table spoon

Method:

• Mix the flours, rava and make a well in the middle, heat oil and add it to the flour. Add salt and mix it nicely. Make a soft dough with warm water. Knead the dough well.
• Now for filing, grate the jaggery. Roast sesame seeds, poppy seeds, peanut powder, shredded coconut and gram flour one by one. Grind it to a paste. Add jaggery and cardamom powder to this paste. Make 8-10 balls for filling.
• Make equal portions of dough. Sprinkle some rice powder on rolling board. Roll the dough to the size of roti.
• Place a boll of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out.
• Use more rice flour and roll it till it become normal roti size. Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame. Serve with ghee.

Rava Dosa

Ingredients:

• 2 cups semolina/rava
• 1/2 cup rice flour
• 1/2 cup maida (all-purpose flour)
• 1 1/2 tsps cumin seeds
• 1 tsp grated ginger
• coriander leaves – 2 tbsps (optional)
• curry leaves – few (optional)
• finely chopped green chillies – 1 or 2
• salt to taste
• water – 6 cups (approx)
• oil as required

Method:

• Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.
• It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).
• Pre-heat an tawa on high for a minute and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion .
•  Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
• Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
• Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so.
• If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, let the dosa roast further on high for another one minute or till it reaches a nice golden brown .
• Serve hot with chutney or sambar or potato bhaji.

 

 

 

 

 

Pumpkin Puri

INGREDIENTS:

• 1 cup grated pumpkin
• Wheat flour approximately 1 cup
• 1 tsp pure ghee
• 1/2 cup jaggery
• 2 tsp oil
• pinch of salt
• A pinch of cardamom powder 
• oil for deep frying

Method:

• Heat 1 tsp ghee in a pan, add the grated pumpkin stir and cover with a lid.
• After the pumpkin softens and is cooked add the jaggery and mix well.
• Let the mixture cook till most of the moisture dries up. Add the cardamom powder.
• Do not over cook.
• Add 2 tsp oil and a pinch of salt to the pumpkin mixture.
• Let the mixture cool. Add the wheat flour a little at a time to make a stiff dough. Do not add water.
• Cover and let it rest for sometime.
• Divide the dough in small portions. Roll each portion into a big circle .It should be rolled slightly thick.
• With a cookie cutter cut rounds and deep fry in medium hot oil.
• Store when they are cool.

Palak Aloo Paratha (Spinach - Potato Flat Bread)

Ingredients

• Palak or Spinach - 1 cup chopped
• Whole wheat flour - 3 cup
• All purpose flour - 1 tbsp
• Potato - 2 large boiled
• Salt - to taste
• Turmeric powder - 1 tsp
• Red crushed pepper - 1tbsp
• Coriander powder - 1 tsp
• Dry mango powder - 1 tsp
• Ginger - Garlic paste - 1 tsp
• Ajwain - 1tsp
• water - as required

Method: 

• chop palak if fresh or thaw frozen palak

• make dough by mixing chopped spinach, pinch of salt, turmeric powder, whole wheat flour and ajwain

• Leave the dough covered to set for 30 minutes
• Make small balls out of the dough and and roll it a little
• Place potato mixture on the rolled dough ball and seal the sides with your finger
•  Sprinkle little dry flour on the rolling board and roll it gently with rolling pin into a circle
• Put the rolled circle on a hot griddle kept on medium heat and roast the bread on both sides by applying little oil each side
• Serve hot with curd or pickle.

Green Puri

Ingredients:

• 1 cup Spinach chopped 1 cup Cilantro/ Coriander chopped  • 1 tsp Ginger-Green Chilly Paste • 2 cup Wheat Flour • 1 cup All Purpose Flour • Salt to taste • Oil for frying • Warm water

Method:

• Sieve the flour and mix it with salt in a larg mixing bowl. • Meanwhile grind the spinach & cilantro with a little water to form a thick paste. • Add ghee, Spinach-cilantro paste, garlic-green chili paste in the bowl, knead well along with the flour and salt to prepare a flexible dough. • Keep it under a wet cloth for about 10 minutes. • Prepare small balls from the dough. • Roll out thick pooris from these balls. • Deep-fry the pooris in hot oil. • Turn over when puffed. Fry other side till golden brown. • Green Pooris are ready to serve.

Aloo Methi Paratha

Ingredients:

For Dough:

• 3 cups Whole Wheat Flour
• 2 tbsp oil
• Salt to taste
• water to knead

For the Stuffing:

• 2  cups of Methi Leaves, washed and chopped
• 2 large Potatoes, cooked, peeled and mashed well
• 2-3 Green Chillies, very finely chopped
• ½ tsp Amchur Powder
• 1 tsp Cumin Seeds, roasted
• ¼ tsp Hing/Asafoetida
• Salt to taste

Method:

For the Dough:

• Sieve atta and mix in salt & oil.
• Slowly add  water as and when required and make stiff dough.
• Cover and keep it aside for at least half an hour.
  

For the Filling:

• Mix in chopped green chillies, dry mango powder, roasted cumin seeds, salt to taste with chopped methi/fenugreek leaves and mashed potatoes.
• Make equal lemon sized balls and keep them aside.
  

For the Paratha:

• Knead the dough again for a minute and make equal lemon sized balls.
• Roll this dough ball in flour and roll them using a rolling pin into thick poories4-5 inch in diameter.
• Place one aloo-methi ball in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
• Mean while, heat a griddle or flat pan at high flame and lower it to low-medium flame.
• Gently dust off the excess flour and place Stuffed Paratha on hot griddle and cook on both the sides till its cooked well and brown spots start to appear on top.
• Apply little ghee/oil if desired.

Serve hot Aloo-Methi Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Palak/Spinach Paratha

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Ingredients:

• 4 cups whole-wheat flour
• 2 tbsp Jawar flour
• 2 tbsp besan
• 1 large bunch spinach coarsely chopped or frozen chopped spinach
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafetida powder
• 1/2 tsp turmeric powder
• Salt to taste
• Ghee/ butter
  
  Method:
• Chopped the spinach into food processor using less water.
• For easy way you can use frozen chopped spinach. Defrost it in a microwave about 4-5 min.
• Mix all flours.
• Add the coriander, cumin, red chilli, asafetida and turmeric powder, salt to taste & garlic paste to the flour.
• Add the spinach and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Keep the dough aside about 1/2 hour.
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter.
• Heat a pan and put a paratha on the griddle. Cook for 5-8 seconds on both sides applying a little ghee. Both the sides should have brown spots on them.
  The paratha is done when both sides are crispy and golden brown .

Serve hot with mango pickle & curd.

Methi Puri

Ingredients

• 2 cups Wheat flour
• 1 cup Fenugreek Leaves (Methi), finely chopped
• A pinch of Baking Powder
• A pinch of Turmeric Powder
• 2 Green Chilies, chopped
• 1 tsp Ajwai, roasted
• A pinch of Asafoetida
• Oil, for frying
• Salt, according to taste
• Water, as required

Method:

• Sift the flour and salt and mix the rest of the ingredients with 1 tsp. oil.
• Now make soft dough, using water and knead it well until it becomes soft.
• Divide the dough into equal balls and roll out each ball into a round puri.
• Heat oil in a frying pan and fry 1-2 puris at a time, until it turns golden brown.