Breads

CHAPATIS 

Basic Chapati

1 cup Whole Weat Flour
1/4 cup Melted Butter
Warm water

Mix the flour and water together, adding water gradually until dough is soft but not wet, and can be kneaded. Knead the dough until it's fairly soft (8 to 10 minutes). Cover and let dough rest for one hour. Sprinkle flour on rolling area and makes 1-1/2 inch balls out of dough. Flatten balls and roll out to about 4-5" diameter. Place the chapati on a heated skillet (dry, free from oil) and cook until bubbles appear. Turn chapati quickly and let cook until bubbles appear again. Using tongs, remove chapati from pan, and hold over an open flame or burner to make it puff up. Heat it first on the side that was first cooked. You can lay directly on the burner for a brief moment, but don't let it stick. When chapati puffs up, turn quickly and repeat on other side till it puffs. Remove, butter both sides, and cover with a clean cloth to keep in heat while remaining chapatis are cooked. 

Layered Chapati

For the chapaties:
1 1/2 cups wheat flour
1 tablespoon ghee
1/2 teaspoon salt

For dipping the chapaties:
1/2 cups milk
2 tablespoons plain flour (maida)

For the stuffing:
2 boiled potatoes, peeled & finely chopped
2 cups finely chopped boiled vegetables (beans, carrots, cauliflower, peas etc.)
1 tomato, finely chopped
1 green chili, finely chopped
1 teaspoon chili powder
1 teaspoon turmeric
1/4 cup finely chopped cashews
1-1.2 teaspoons asofoetida
1 tablespoon chopped coriander
2 tablespoons butter
Salt according to taste

For the chapaties: Mix all the ingredients for the dough together and make a soft dough. Knead very well and leave aside for 1/2 hour. Roll out the dough into thin chapaties and cook them lightly on a tava (griddle). For the stuffing: Heat the oil, add the asofoetida and fry for 1 minute. Add the tomato and green chili and fry for 1 minute. Add the chopped potatoes, mixed vegetables, chili powder, turmeric powder, cashews, coriander and salt. Grease a baking dish. Put a chapati in it and spread a little stuffing. Dip another chapati in the milk and plain flour mixture and place it on top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati. Pour 2 teaspoons of melted butter on top and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. Cut into slices and serve. 

Spicy Chapati Strips

4-5 Chapatis
Oil to fry
Salt to taste
Red Chilli powder
Chat masala

Take four to five left over chapatis and cut them into long strips or in any other shape you like. Fry them in oil till deep brown. Lay these fried strips on tissue paper. Apply salt, chilli powder and chat masala to these strips.

DOSA 

Beginners Dosa

3 cups Basmasti rice
1 cup Urad dal (polished)
2 tsp Salt

Following is a detailed description of the dosa-making process:

(1) Grinding: Soak the rice and the dal separately, for about 5 hours (soaking longer won't hurt).

(2) Grind the rice with sufficient water until it is a smooth paste. (You can use a blender and run it in several batches.) The amount of water used to grind is somewhat crucial, using too much will make the result too watery, while using too little will make it hard to grind and too thick. Put in the rice and add water until it just reaches the brim of the rice, this will seem like too much, but it will work out fine once the rice is ground.

(3) Run the blender on MIX until the rice is broken and then run it on LIQUIDIZE until the rice starts to become a paste. If required, add just a little more water, perhaps a few tablespoons. Touch the paste between your fingers to feel the texture, which should be smooth.

(4) Now grind the dal in two batches. The amount of water here is not as tricky. Traditionally this would be ground in a stone grinder by hand. The dal needs to be ground while slowly adding more water from the top of the blender. When ground, the dal has the tendency to fluff up, this tendency must be encouraged by adding only a little water at a time while stirring and continuing to grind. The dal should double in quantity after grinding, while the quantity of rice remains unchanged.

(5) Now mix both the pastes with the salt in a dish that is at least a third bigger in size, allowing space for the dough to rise. (Quite commonly, the dough runs over, so put it in a larger dish).

(6) Leave for about 8 hours in a dark warm place. You can leave it in the oven at very low heat, like 170 degrees Fahrenheit.

(7) Cooking: The next morning, the dough is ready to be transformed into dosas. Use a heavy cast-iron griddle (a flat non-stick pan will do, but sadly lacks the taste that comes from the iron pan).

(8) Heat the pan until a few drops of water dropped on the pan sizzles away

(9) Take a deep ladle full of dough and drop the dough in the middle of the pan, then with a deftness that comes with practice, quickly swirl the dough away from the middle until it is spread evenly in a circle around the pan. You must do this quickly because once the dough cooks, you cannot spread it and the result will be lumpy.

(10) Take a teaspoon full of oil and spread it around the edge of the dosai. Wait a minute or so, until you see the edges browning and insert a flat ladle that has sharp edges under and all around the dosai, until it is released completely (Be warned that, using a well-scrubbed pan won't let you release the dosai easily. To prevent this, you might want to rub a little oil onto the surface of the pan before spreading the dough.)

(11) After releasing the dosai, flip it around on the other side and put another teaspoon of oil around the edges. Wait a minute or two until it is cooked and remove from the pan. Before making the next one, use a small piece of paper kitchen towel and rub any excess oil off the pan.

(12) (This whole procedure sounds tedious, but its not too hard after you've done it a few times. 

Didir Dosa

3 measures of rice flour
1 measure of urad flour
Salt to taste

Mix well so no lumps are formed. Salt to taste. Leave covered in a large pot overnight. Make thin crepes, preferably in non-stick pan. 

Didir Rava Dosa

one cup semolina/rava
one cup maida (regular flour)
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
a bunch cashews, crushed
oil to make dosas

Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Add salt, crushed cumin, asafoetida and leave in a warm spot for six to seven hours at least, preferably overnight. When ready to eat, spray a non-stick pan lightly with ghee and warm. Thin out the batter to a consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. Sprinkle some of the cashews onto the pan and now continuing on low-medium heat, drizzle the batter so you get a latice work effect. A lot of holes is just the thing. Dribble a bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. 

Paper Dosa

1/2 cup parboiled rice
1/2 cup raw rice
1/4 cup split black gram (urad dal)
A pinch baking soda
Salt according to taste
Oil for cooking

Wash and soak the parboiled rice, raw rice and urad (moong dal, washed) dal together for 4 hours. Drain and grind to a smooth paste, adding enough water to make a batter of dropping consistency. Cover and keep aside to ferment for 10 to 12 hours in a warm part of the house. Then add the baking soda and salt and mix well. Grease and heat a small non-stick pan on medium flame and pour a cup full of the batter on it. Spread the batter to get a thin brown dosa. Cook to a light crisp, flip, and fold in half lengthwise when done. 

Pesarattu Dosa

1 cup mung dal
1/3 cup rice
4 green chillies
1 tspn cumin
1 inch piece ginger
salt to taste
oil for making dosas
chopped coriander

Soak moong dal overnight. The next morning, grind it to a paste and add rice flour and the rest of the ingredients. Mix but don't beat. Heat a frying pan (non-stick preferable). Similar to making a pancake (but thinner), spread the paste evenly over the pan. Pesarattu is delicious if stuffed with Upma. 

Ragi Dosa

1 portion urad dal washed
1 portion rice
3 portion ragi flour
chopped chillies
ghee for frying
salt to taste

Soak the urad dal and rice for four hours. Grind to a smooth paste. Add ragi flour and salt and blend into smooth batter and leave overnight to ferment. The next day heat a tawa or a frying pan and grease it well. Pour a ladleful of the batter into it and spread out so the edge is quite thin. The center may be left soft, and sprinkled with chopped chillies. Pour a spoon of the oil all around and cook on a medium flame till the edge crisp. Remove the dosa carefully and serve hot with coconut chutney, sambhar or vegetable korma. 

Rava Dosa

1 ½ cup Rava
¾ Urad Dal
1 ½ table spoon Sour Curds
1 teaspoon Asofoetida
2-3 Green Chillies
Ghee for frying
Salt to taste

Soak Urad dal overnight and grind to paste. Mix rava, asofoetida, salt, curd & urad dal paste and little water to make a thin batter. Leave for 6 hours or overnight. Mix chillies in to the thin batter. Heat the tava with little ghee. Spread the butter on the tava to make a dosa pattern. Cook on both the sides, if desired. 

Rava - Maida Dosai

Rice flour - 2 cups
All purpose flour (maida) - 1 cup
Cream of wheat (rava) - 1 cup
Yogurt - 1 cup
Asofoetida - 1 tsp.
Salt - 2 tsp.
Cumin Seeds - 2 tsp.
Ginger - 1 tsp. (chopped)
Green Chillies - 4 (cut in small bits)
Water - 6 - 7 cups
Curry leaves - 6 leaves (cut in pieces)

Mix rice flour, maida, rava, yogurt, asafoetida, salt with water in a large vessel. The batter should be as thick as buttermilk. Add cumin seeds, green chillies, curry leaves & ginger. Mix well. Pour 1 cup of batter in the pan, spreading while pouring. This batter has to be poured all over the pan since it is a thin batter (can't spread it like regular dosai batter). Cook both sides of the dosai on medium heat. 

Rawa Dosa

1 cup of sooji (ravva)
1/4 cup rice floor
1 cup sour buttermilk
pinch of salt
Ginger, one inch
2 green chillies, diced
2 teaspoons cumin seeds
1/2 teaspoon red chili powder
ghee for frying

Mix the buttermilk with the sooji and rice floor, and a pinch of salt. Soak it for a few hours(4-6). Add finely minced ginger, diced green chillies, cumin seeds and red chili powder. Mix thoroughly. Dilute the batter with water to desired consistency. Heat a frying with a little ghee and pour as thin a dosa as possible. The batter can be really diluted to get very thin dosas, since the soaked rice flour binds so well. 

Spring Dosa

Long Grain rice, 4 cups
Converted rice, 2 cups
Urad dal whole, 1 cup
Salt to taste
Green Capsicum (bell pepper), 1 large
2 medium ripe tomatoes
1 teaspoon Asofoetida

Soak the long grain rice for 6-7 hours and soak the urad dal for an hour. Dry grind the converted rice. Grind the soaked rice to a coarse paste and grind the soaked urad to a fine paste. Mix all three together, add salt and site in a warm spot to let it ferment, at least for a day. Heat a griddle and make rounds with a ladle full of batter. Sprinkle the edges with a little oil. Fry for several minutes then flip. 

Tamil Nadu Coconut Milk Dosa

1 cup jasmine rice
1/3 cup urad dal
2 cups coconut milk
1/2 tsp. methi (fenugreek) seeds, crushed
1/3 cup curd (yoghurt)
1/2 tsp. soda bicarb (baking soda)

Wash and soak the rice and dal together. Add methi seeds and soak for 6-7 hours or overnight. To prepare coconut milk, put grated coconut in blender. Repeat with the same residue. Restrain. Add water and blend till smooth. Strain. Use this milk to grind the dosa batter. Add salt to taste, along with the curds and soda. Set aside to rest for 3 or 4 hours. Add a little ghee to a shall pan and fry. Pour in some pour and proceed as for regular dosa. Thick dosas can also be made from this batter. 

Tomato Dosa

Rice 1-1/2 cup
Tomatoes, 6 medium
Dry red chillies, 3
Grated fresh coconut, 1 cup
Salt, 1 tsp

Soak the rice for two hours, wash well, drain all water and grind with the coconut, chillies, salt and chopped tomatoes into a fine paste adding one and a half cups of water. Stir well and set aside while tawa heats up. Heat a greased dosa tawa till hot, take a ladleful of the batter and splash it on the tawa like for rawa dosa. Sprinkle a little oil or ghee on the dosa, cover with a lid and cook on moderate heat till the dosa is crisp and golden in colour. Do not cook on the other side. This batter should not be fermented. In fact, it should be kept in the fridge if not used immediately.

LUCHI 

Bangladesh Luchi

4 cups flour
1 tbsp. baking powder
2 tbsp. powdered milk
1 tsp. salt
1-1/2 cup warm water
1 cup ghee (or 1 inch deep in frying pan)

In a large bowl, mix flour with baking powder, salt, and powdered milk. Pour in warm water and mix to form dough. Knead dough by hand until it is soft but not sticky. Cover with a cloth and allow to stand for about 15 minutes. Shape into balls about 2 inches across, then flatten by patting and stretching the dough with hands and fingers until the dough is flat and round. If preferred, a rolling pin may be used instead. Melt ghee in a heavy frying pan, and heat for frying. Add dough, fry one side, then turn. Fry bread until it is golden brown on both sides. 

Luchi

250 gms Maida (flour)
3 tsp. Mustard oil
1/2 tsp. Salt
1/2 tsp. Sugar
Lukewarm water to knead
Ghee for frying

Add 2-tsp. of ghee, salt and sugar to the Maida and mix it uniformly. Knead into dough with lukewarm water. Make small balls. Flatten them into round chapattis (pancakes), approximately 4 cm in diameter. Deep fry them over medium heat in the ghee till light brown and puffed up. 

Radhaballobhi Luchi (Stuffed Bengali Bread)

For Stuffing:
60 Grams Urad Dal
5 Grams Aniseed
5 Grams Cumin Seed
4 Grams Kalongi Seed
5 Grams Salt
10 G Sugar

For Luchi:
500 Grams Flour
5 Grams Salt
30 Grams Ghee
200 Ml Water
30 G Ghee

Grind dal to a fine paste. Heat ghee in a karai add dal and masalas, salt and sugar. Stir and cook till completely blended. Prepare the dough with salt, water, ghee and flour. Divide into eight equal portions. Stuff the dough with the stuffing, seal and re-roll the balls. Deep fry in ghee till lightly browned.

MISCELLANEOUS 

Chakli 4 cups rice flour (slightly coarse for more crispiness)
1 cup urad flour (black gram)
2 teaspoon white sesame seeds
1/8 teaspoon Asofoetida
½ stick butter
Salt to taste
2 cups ghee for frying

Fry urad flour in a dry pan on the flame until it darkens a few shades. Dissolve salt and asofoetida in a cup of water. Mix the rice flour, urad flour, butter and sesame seeds in a large container. Add sufficient quantity of water, salt and asafoetida solution to the flour and butter mixture. Mix all the ingredients by hand to make a soft dough and knead well. Using a chakli press, press the dough to make round chaklis on a plastic sheet. Deep fry the chaklis until brown over slow heat. Chaklis are usually very crisp, if you make urad flour at home by washing the urad dal, drying in the sun, frying slightly and grinding to a fine powder. 

Dry Jhunka Besan, 3-1/2 ozs (100 g)
Tomatoes, one medium
Ginger powder, 2 teaspoons
Salt to taste
Coriander leaves
Cumin seeds, 1/2 teaspoon
Mustard seed, 1/2 teaspoon
Asofoetida, 1-1/2 teaspoons
Ghee for frying

Cut tomato into bits and mix it with besan, chopped coriander leaves, scant water and salt. Heat three tablespoons of ghee in a frying pan with. Add the cumin and mustard seeds to pan and fry till they splutter, then add asofoetida and ginger, and fry till brown. Pour the mixture of besan and tomato with salt and chopped coriander leaves into the pan. Continuously stir the content in the pan to till the mixture becomes almost dry and turns light brown. 

Gujarati Theplas 2 cups chappati flour
1 cup curd (yoghurt)
1/2 tsp turmeric powder
1-1/2 tsp chilli powder
1 tbsp coriander powder
2 tbsp oil
Salt to taste
Ghee for frying

Mix all the ingredients together and knead into a soft dough using water only if required. Knead the dough till it is smooth and divide into 12 to 14 equal portions. Using a rolling pin, roll out the each portion into 5 inch diameter rounds. Cook each round on both the sides on a tava, smearing a little ghee on both sides until brown spots appear on the surface. 

Kaipodadam 1 cup Besan flour, sieved
1 cup Rice flour. sieved
1 tablespoon Chilli Powder
1 teaspoon Asofoetida
Salt to taste
Water for mixing
2 tablespoon Ghee
Ghee for frying

Mix all the above ingredients to form a smooth dough. Make small balls with the dough, flatten into discs. Grease the inside of a Murukku Press and place a ball of dough into it and put in hot oil. Fry till brown on both sides remove from oil, place on kitchen tissue to drain. Offer hot. 

Palappam 2 cups rice flour
2 teaspoons baking soda
3/4 cup of milk
1/4 cup of sugar
1/2 teaspoon of salt

Mix two cups of rice flour with baking soda. Add 3/4 cup of milk, 1/4 cup of sugar, 1/2 teaspoon of salt. Stir the mix thoroughly. Warm up the vessel called 'Palappam Chatti'. Pour 5 tablespoons of this mix into the Chatti and rotate the Palappam Chatti by hand so that the mix spreads out evenly and in a circular fashion. Cover it with the lid and let it cook till the edges of the Appam turn slightly brown in colour.

NAAN 

Naan #1

4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking powder
salt to taste
1 Tblsp Buttermilk or egg substitute
8 Tblsp plain yogurt
3 Tblsp butter or ghee, melted
1 Cup milk
1 Tblsp poppy seeds

Sift flour, baking powder, baking soda and salt together in a bowl. Stir in buttermilk or egg substitute, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F (205 C). If you have a pizza or baking stone, you can increase temp to 500 degrees F.) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long. If you must use a baking sheet, grease it and brush the underside of the bread with water. Brush the other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffy and golden brown. 

Naan #2

All Purpose Flour (Maida) -- 2 cups
Plain Yogurt -- 2 1/2 tbsp
Salt to taste.
A Pinch of baking soda
Sugar -- 1 tsp

Make a dough with the above ingredients (Add water to make the dough right consistency). Allow it to ferment for 8 hours. In winter, you may have to make the dough with lukewarm water. Shape into round balls and roll it. With moistened hands lift the rolled naan and place on a skillet (tawa). Turn the skillet upside down. The naan should be facing the flame. Turn back to original position after the naan starts turning brown. Remove from skillet after the naan is baked. Alternatively, Naan can also be baked in an oven or under a broiler. 

Naan #3

3 cups plain flour
!/2 cup fresh curd (yoghurt)
1/2 cup milk
2 tsp baking powder
3 tsp sugar
3 tsp butter
1 tsp salt
1 tsp poppy seeds
1 tsp kalonji seeds
1 tsp aniseed
2 tbsp ghee

Sieve the flour with the salt and baking powder. Add sugar and apply the butter. Cover with curds and allow it to stand for a minute. Add milk and water and make a soft, pliable dough. Add the ghee and knead again. Leave the dough covered with a damp cloth for three hours. Roll out in the shape of triangles. Mix together the seeds and spice in ghee and spread a little of the mixed ingredients on each naan. Bake under a grill or in a tandoor. 

Coriander Naan

2 tsp baking powder
1/2 lb. whole wheat bread flour
1/2 lb. white self-raising flour
1 tsp salt
1/2 tsp asofoetida
1 tbsp fresh lemon juice
5 tbsp chopped fresh coriander (cilantro)

Mix the flours, baking powder, salt, asofoetida and coriander in a bowl. Sprinkle with lemon juice. Add more water as necessary to make a pliable dough and mix it all together, then knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to bake them, knead for another 50 strokes, then divide into naan by forming into a ball then flattening into a 1/4 inch thick round. Preheat oven to 'broil' and place the naan on a floured baking sheet. Cook on both sides under the broiler until puffed up and browned. 

Cumin Naan

2 cups all purpose flour
2 tbs. ghee
2 tsp baking powder
1/3 cup mashed potato flakes
1 tbs. sugar
1 tsp. cumin seeds, toasted
1 tsp. salt
1 cup warm water

Combine all ingredients except water and 1 tbs. ghee in a food processor and process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove and knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth and let rise in a warm dark place for 15 to 20 minutes. Prepare grill and cover to buld up an intense heat. Cut dough into 6 portions. Roll each piece into an 8" circle, thin as a chapati. Brush each piece with ghee and place ghee side down on the grill. Cover and allow to bake for 5 minutes. Brush tops with 1 tbs. ghee, flip and allow other side to brown. Serves: 6. 

Susheel

2-1/2 C. white flour (or use 1/2 whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C. milk
2/3 C. yogurt
1 tbs ghee
1 tbsp egg substitute
1/2 tsp sugar, optional
1/2 tsp cumin seeds

Mix dry ingredients. Heat ghee in pan. Heat egg substitute, milk and yogurt until barely warm. Add to flour mixture. Mix the dough, kneading just enough to hold together. Add water if necessary. Add cumin seeds. Let dough rest, covered, 35-40 minutes in warm spot. Divide into 20 small balls. Roll each ball to 1/8" thick. Broil, turning once.

PANCAKES 

Aromatic Pancakes

1/3 cup white flour
2/3 cup buckwheat flour
salt to taste
1/8 tsp. anise
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cardamom

Mix all dry ingredients together, add milk and beat gently until batter flows nicely. Drop batter into hot frying pan in butter. Turn over after bubbles pop, leaving craters. Fry to golden brown on both sides. Pouring a thin pancakes is usually most successful. 

Carrot Pancakes

5-6 fresh carrots, large
2 potatoes, small
1/4 cup Green Beans, diced
1/4 cup Green Peas
2 tablespoons of ghee
Salt to taste
1/4 tsp. red chili powder
1 inch finely chopped ginger
1/2 tsp. cumin
1/2 tsp. turmeric
1/8 tsp. asafoetida
1/8 tsp. clove powder, optional
Ghee or oil for frying

Boil the vegetables and mash together with a little ghee. Knead for only 10 seconds to make like dough. Heat the oil in a pan and chaunce the ginger and spices. Fly to spluttering, then add to the batter. Fry like pancakes. Serve hot with ketchup or tomato chutney. 

Eliappe

1 cup rice
1 cup jaggery, grated
1/2 cup flaked rice (pohe)
1 teaspoon cardamom powder
Ghee
A pinch of salt

Soak the rice in water for 4 hours, drain and grind to a thick paste with grated jaggery. Grind the poha to a paste. Set aside both pastes for 2 hours. Afterwards, add the cardamom powder and salt. Heat a little ghee in a wok. Drop a spoonful of the batter in and cook on a very slow fire until the fluffy, brown and spongy. They should be lacy and golden brown at the edges. Offer hot or cold. 

Methi Pancakes

Finely chopped Methi (fenugreek) leaves, 1 cup
Chickpea (Besan) flour 1 cup
Regular Flour ¼ cup
Soda-bi-carb ¼ tsp
Turmeric powder ¼ tsp
Red chilli powder 1 tsp
Salt to taste
Sugar 1 tsp
Finely chopped coriander leaves ¼ cup
Finely chopped tomatoes ¼ cup
Finely chopped green chillies 1 tsp
Ghee or Oil for frying

Mix together the methi leaves, flours, soda, turmeric, red chilli, salt and sugar in a vessel. Add water to make batter. Keep aside for 15 minutes. Mix together coriander leaves, tomatoes and green chillies to use as topping. Make omelette-like pancakes on a non-stick griddle. Use as little oil as possible. When the pancake is cooked, spread the topping and fold both sides in towards the center. 

Rice Pancakes

Rice flour 1 cup
Sour curd ¼ cup
Salt to taste
Ghee 3 tbsps
Cumin seed 1 tsp
Turmeric powder ¼ tsp
Ginger-chilli paste or fine minced 1 tsp
6"x6" square pieces of banana leaves

Mix all ingredients together and add water to make soft dough. Cover and keep aside for four hours. Grease banana leaves on the shiny side. Spread batter on one leaf and cover with another leaf. Put on a non-stick griddle or fry pan to cook. Cover with a metal lid. Cook on medium heat. Turn and cook the other side till it gets golden spots. Take off the banana leaves and serve hot with sour lime pickle. 

Spicy Green Pancake

Moong dal with skin 1 cup
Spinach paste ¼ cup
Chopped coriander leaves ¼ cup
Green chilli-ginger paste 1 tsp
Salt to taste
Soda-bi-carb ¼ tsp
Beaten curd (yoghurt) ¼ cup
Cumin seed powder ½ tsp
Ghee or Oil for frying

Soak the moong dal for three to four hours. Drain well and mash into a paste, with the skins. Mix in the rest of the ingredients. Set aside for two hours. Make pancakes on a non-stick griddle. Use little oil. Cook on both sides to get golden brown spots. Serve hot with chutney. 

Thai Coconut Pancakes

1 cup rice flour
1/4 cup sugar
1/2 tsp. salt
1 can (14 oz.) unsweetened coconut milk
1-1/2 tablespoons Buttermilk
1/4 cup yoghurt
3/4 cup shredded coconut
Vegetable oil or Ghee
Red and green food colors
1 cup Sweetened condensed milk
1 cup Shredded coconut

Beat flour, sugar, salt, coconut milk, yoghurt and buttermilk in medium bowl until smooth. Stir in 3/4 cup coconut. Divide batter equally among 3 bowls. Tint one part of batter pale pink with red food color, and one part pale green with green food color; leave third part untinted. Lightly oil 8-inch non-stick skillet; heat until hot. For each pancake, pour 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until top is almost dry and bottom is light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Roll up pancake, place on heat proof platter arrange the three colors one beside the other; keep warm. Drizzle with sweetened condensed milk, and sprinkle with coconut. 

Vegetable Dal Pancakes

Channa dal ½ cup
Moong dal ½ cup
Urad dal ¼ cup
Masoor dal ¼ cup
Mixture of finely chopped and boiled green beans and carrots 1 cup
Chopped tomatoes ¼ cup
Green chilli, minced 1 tsp
Soda-bi-carb ¼ tsp
Turmeric powder ¼ tsp
Asafoetida 1/2 tsp
Salt to taste
Ghee or Oil for frying

Soak all the dals together for three to four hours. Drain and make a fine paste. Add all the other ingredients and make a batter. Set aside for half an hour. Make thick pancakes on a non-stick griddle. Cook on both sides until done and golden crisp. 

Zucchini Pancakes

Grated zucchini 1½ cups
Grated carrot ½ cup
Whole wheat flour ½ cup
Chickpea (Besan) flour ½ cup
Finely chopped tomatoes ¼ cup
Finely chopped coriander or parsley leaves, ¼ cup
Salt to taste
Soda-bi-carb ¼ tsp
Green chilli paste or finely minced, 1 tsp
Ghee or oil for shallow frying

Mix all ingredients together, adding enough water to make pancake batter. Let batter rest for 15 minutes. Make pancakes on a non-stick griddle. Cook until it gets golden brown spots on both sides. Serve hot with ketchup or tomato chutney.

PAPADAM 

Making Papads, or Papadam, from scratch is a rare experience. Because the process is so labour intensive, nearly everyone surrenders to purchasing their papads from manufacturers. For those bold enough to try, the basic method for making papads is as following:

After washing it completely, soak 1 kg of rice in water for a 2-3 hours. Dry the rice in the sun, tossing occasionally so it’ll dry uniformly. Roast the rice in a large heavy pan without any oil for a few minutes, then grind the rice into a soft flour. As an alternative to rice flour, you can also make papads from Urad Dal flour.

To the flour, add dry, ground chilies, salt and asofoetida to taste. Add hot water and pound the mixture in a stone mortar to make a hard dough. Hand roll the dough into balls, then use a rolling pin to flatten each ball into a small, wafer thin circle like a roti. Spread the wafers out single layer on a clean cloth and let them dry in the sun for a day or two, until they are dry. Once properly dried and stored in a dry, airtight container, papads will keep for about 6 months. When ready to eat, they can be roasted, deep fried or even microwave, with or without oil.

An alternative recipe for papads calls for 1 kg. Urad dhal, roasted and ground to a fine flour, then mixed with 40 gms. Salt, 35t gm. Soda bicarb, a teaspoon of asotoetida, and spices to taste (black pepper, chilis, masala, etc.) Add a little water to the dry ingredients and work into a hard dough. Form into about 100 rounds, then roll out into wafers, about 7 inches in diameter.

PARATHA 

Bengali Dhakai Porota

1 pound Grams Maida
1 Cup Water
2 ounces Rice Flour
Ghee for frying
Salt to taste

Make a soft dough with flour, water and salt. Make small round balls then flatten and roll out. Smear with rice flour and ghee paste. Roll into triangles. Deep fry in ghee. 

Bikaneri Chana Dal Parantha

Regular flour, 1 pound
Salt to taste
1/4 teaspoon Red chilli powder
Ghee, 1/4 cup
Coriander (dhaniya) powder, ½ tsp.
Chana dal, 8 ozs.
Garam masala, ½ tsp.

Add salt and 2 tbsp ghee to flour. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the heat, drain the water and grind the dal. Heat 2 tbsp ghee in a kadahi or heavy pan. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down, stuff this paste into the dough balls. The paranthas should be as thin as a papad. 

Dal Ke Paranthe (Paratha)

Whole wheat flour, 1 lb.
Ajwain, ½ tsp.
Mung dal, 3-1/2 ozs.
Black cumin seeds, ½ tsp
Salt to taste
Fennel powder (saunf), ½ tsp
Red chilly, ½ tsp.
Ghee, 2 tsp.
Garam masala, ½ tsp.
Coriander (finely chopped), handful
Coriander powder, ½ tsp.
Ghee for frying

Soak mung dal for 5-6 hours. Mix together flour, salt, mung dal, red chilli, garam masala, coriander powder, ajwain, cumin, fennel, ghee and chopped coriander. Make a dough with a little water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp. 

Hari-Matar (Green pea) Paratha

For the Dough:
2-2/3 cup whole wheat flour
1-1/3 cup Maida (regular flour)
1/2 tsp salt
1/3 cup unsalted butter or ghee
1-1/3 cup warm water, or as needed

For the Stuffing:
2 tbsp ghee
1 tbsp fresh Ginger minced
1-3 Green chilies minced
1/4 tsp. Asafoetida
2-1/2 cup cooked green peas, coarsely mashed
2 tsp Garam masala
1/4 tsp. Red chili powder
Salt to taste
2 tsp lemon juice
2 tsp jaggery(gur)
Finely chopped coriander
Ghee for frying

Make dough out of two flours, salt and ghee, as you would do for any paratha or roti. Set aside for 30 minutes, covered with a wet cloth. Make the stuffing by chauncing the ginger and green chillis, frying until golden brown, then add asofoetida. Fry for a minute, then add the mashed peas. Add remaining ingredients and stir-fry for about 2 minutes. Set aside to cool, then divide the mixture into 10 equal portions. Make two medium sized chapatis, spread the filling on top of one chapati then cover it with the second one., sealing the edges so the mixture doesn't come out. Now roll it lightly to flatten. Cook on a pre-heated Tawa (griddle) with a little ghee in pan. Pour a little ghee around the edges of the paratha and shallow fry over low heat. Flip and cook on low heat until both sides are golden brown. 

Lachchedar Parathe (Layered Parathas)

2 cups whole wheat flour
Ghee
2 cups refined flour (maida)
Salt to taste
Mustard oil

Mix both flours. Add 4 tbsps warm ghee and salt. Knead well till the dough is very pliable. Make lemon size balls. Turn each ball into a long roll 1 cm thick and shape this roll into a coiled circle. Apply ghee on the inside surface as you coil the roll. Roll out each coiled circle into a 4 inch disc and fry on a hot griddle, applying ghee on both sides. 

Masala Kulcha (Stuffed Potato Bread)

For the Kulcha:
10 ounces (300 g) Maida (regular flour)
2 tsp. baking powder
2 Tbsp. Curd/Yogurt
1/2 tsp. Salt
1 Tbsp. Ghee

For Filling:
250 gm Potatoes
1 tsp. Chili chopped
1 tsp. Salt
1/2 cup Finely chopped coriander leaves
1 tsp. lemon juice
Ghee for frying

Method for preparing Kulcha: Sieve maida (all purpose flour) and add baking powder, salt, Ghee and curd to it. Prepare the soft dough. For the filling, boil the potatoes and mash very smoothly. Now mix the remaining masala into the mixture.

Make small balls from the dough, roll into a disc shape and put potato filling in the center, rolling up and re-sealing the ball. Finally, roll it into a thick paratha and bake on tava (griddle) by applying Ghee. 

Masaledar Kulcha

Kulcha Stuffing:
4 Potatoes, medium, cooked soft
2 Green Chillies, finely chopped
½ inch Ginger, minced
2 Tbsp Coriander Leaves
1 Tsp Coriander Powder
1 Tsp Mango Powder (Aachar)
1 Tsp Red Chilli Powder
1 Tsp Salt
1 Tsp Chaat Masala

Sada Kulcha:
4 cups Refined Wheat Flour
4 Tbsp Curd
1 ½ Tbsp Ghee
1 Tsp Sugar
150 ml Warm Water
3 Tsp Baking Powder
2 Tbsp Poppy Seeds
1 Tsp Salt

Mash the pressure cooked Potatoes and add all the other ingredients for stuffing. Sift flour, baking powder and salt together. Add ghee to it. Slowly mix in the yogurt and knead well to make a soft dough. Cover with a damp cloth and leave it to rise for 6 hours. Knead again and divide into 10 parts. Make a depression in the center and put a little of the kulcha stuffing into each round. Seal well and roll into thick round disc of 5 inches diameter and ¼ inch thickness. Roll out on a floured surface. Place the kulchas in a greased baking tray, cover with a damp cloth and leave to rise for 30 minutes. Brush the top with milk, sprinkle poppy seeds and bake in preheated oven at 140 degree C. for 10 minutes. Remove from oven, shallow fry on a hot griddle like paratha and serve hot. If the kulchas are made without the stuffing then they are called sada or plain kulchas. 

Mulla (Horseradish) Ka Paratha

2 cups grated horseradish
1 teaspoon cumin powder
1 teaspoon mango powder (optional)
½ teaspoon garam masala powder
½ teaspoon red pepper
2-3 tablespoon cilantro (coriander) leaves
1 teaspoon asofoetida
1 inch ginger, minced
salt to taste
1 cups whole wheat flour
¼ cup water
Oil or ghee

Boil the grated horseradish in water, then drain well. Mix the minced ginger and spices with the horseradish. Knead flour with water to make stiff dough. Roll out on a floured board into 6 inch circles. Add 2 tablespoon of horseradish mixture in middle of each circle, then fold it in half and re-roll. Repeat this, again folding and re-rolling. Repeat a third time, folding in half and rolling out into a triangular shape, about 5 inches at the widest. Put ghee or oil on a griddle or flat pan, place the paratha on griddle, adding a little more oil around the edges. Fry until golden brown around the edges, on both sides. 

Palak (Spinach) Paratha

2 cups Chapati flour
1 cup Spinach (palak), finely chopped and steamed
1 tbsp. Ghee
Salt to taste
1/4 tsp. chili powder or black pepper
Ghee to fry

Drain the steamed spinach and cool it to room temperature. Mix all ingredients - flour, spinach, salt, chili powder, cumin seeds and 1 tbsp. ghee. Add enough water to make a dough of rolling consistency. Cover and let dough rest for 30 minutes. Make small balls and roll them like parathas. Put the paratha on the tawa (griddle) and fry like regular paratha. 

Paneer Parathas #1

For the dough:
1 Cup Of plain Flour
1 Tbsp. Ghee
Scant Water

For filling:
1 cup paneer crumbs
4-5 green chilies finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
Salt according to taste 1/4 cup Ghee

Mix the flour, ghee and water and knead into a soft dough. Mix paneer with all the other dry ingredients. Roll out the dough into small puris & spread some of the paneer filling over it. Make a tight Swiss roll. Press together and re-roll to full size parantha. Cook on a tava (griddle) with Ghee until light brown, and offer hot. 

Paneer Parathas #2

For the Stuffing:
250 mg finely chopped Paneer
1 tablespoon chopped Corriander
1 teaspoon Asofoetida
1/4 teaspoon dry red chilis

For the Dough:
3 cups Whole Wheat Flour
2 tablespoon ghee
½ teaspoon salt

Make the stuffing by mixing the paneer, asofoetida, coriander leaves, chillies. Add salt to taste. Sieve the flour with the salt. Mix ghee into flour. Add water to make a dough and make into 8-10 small portions. Take a small portion and roll out into a thin round paratha. Smear a little ghee on the paratha and spread the paneer mixture. Fold the sides to form a rectangle, pressing lightly to seal. Smear ghee lightly on a tava, then place the paratha and fry both sides till brown patches appear. Serve hot. 

Paneer Parathas #3

Maida 1 cup
Chapati Flour 1 cup
Ghee 3 Table spoon
Peas 10 ounces
Paneer 8 ounces
Buttermilk 1/2 cup
Ginger, 1 inch minced
Green Chillis, 6 minced
Corriander leaves, handful
Garam Masala 1 Tablespoon
Salt to taste

Mix the two flours with the ghee. Add buttermilk and make a hard dough. Add salt and green chillis and set dough aside. Mix together minced ginger and chopped corriander and make into fine paste. Fry peas in a little ghee, then add the ginger paste. Fry for a minute then add garam masala and fry another minute. Mash the peas down then add the paneer and salt. Make the dough into small rounds, then flatten and roll out into paratha. Smear the paste mixture on top, and fry paratha on an oiled tawa, until brown and cooked through. Flip and cook quickly on the other side, making sure paste doesn't burn. 

Potato Parathas

3 cups whole wheat flour
4 boiled potatoes
4 chopped green chillies
1 tbsp chopped coriander
1 tsp cumin seeds
1/2 tsp chilli powder
1 tsp amchur (mango) powder

Boil, peel and mash potatoes. Chaunce the cumin seeds to a splutter. Add green chillies, salt and other spices. Mix well and fry for a minute. Mix into potatoes and set aside. Sieve the flour with salt, add water and knead the dough well. Take a portion of the dough, flatten a little and place a tablespoon of the spiced potato mixture in the center. Cover the mixture by drawing up the edges towards the center and sealing. Roll out into a round on a floured board, then put the stuffed paratha on a hot greased tava or skillet. Cook one side for a minute or two and turn over. After a minute, add a little ghee around the edges, on both sides, before turning. When brown patches appear on both sides, the paratha is done. Offer while hot. 

Pumpkin Paratha #1

Wheat flour 3 cups
Peeled and grated pumpkin pith 2 cups
Ghee 2 tbsps
Coriander leaves 2 tbsps (chopped)
Salt 1 1/2 tsps
Chilli powder 1 tsp
Cumin seeds 1 tsp
Green chilli, 2 minced
Turmeric powder 1/2 tsp

Heat the ghee in a pan. Add the cumin seeds until they splutter, then add the minced chillis. Saute to a light brown. Add the pumpkin pith, salt, turmeric and chilli powder and fry till the pith is soft and cooked. Set aside to cool. Mix in the flour and coriander and make a firm dough using water. Make balls of the dough and roll out into parathas. Shallow fry with oil or ghee till golden brown on both sides. Serve with any curry of your choice. You can also mix thick, chilled curd into the pumpkin pith for an opulent alternative paratha. 

Pumpkin Paratha #2

Regular flour 3 cups
Pumpkin, 1-1/2 cups, grated
Cumin powder, 1 tsp
Coriander powder, 1 tsp
Garam masala, 1 tsp
Asofoetida, 1 tsp
Chilli powder, 1 tsp
Salt to taste
Sugar. 1 tsp
Ghee for frying

Mix flour, salt, water and ghee and knead into a soft dough. Set aside for 1/2 hour. Heat oil, add all the spices and fry for a few minutes, then add the pumpkin, salt and sugar and fry for 15 mins. till done. Roll a lemon-sized dough ball, fill with stuffing, seal the edges and carefully roll out into a 5 inches diameter paratha. Grease a non-stick tawa with little oil and cook the paratha on both sides till golden brown. 

Thepla

Wheat flour 1 cup
Milk/Curds adequate for kneading
Zeera (fried) 1 tsp
Ajwain (fried) a pinch
Salt to taste
1 tsp Red chilli powder
2 Green chillies, minced

Take wheat flour and add all the ingredients to it. Knead a stiff (puri like) dough using milk/curds. Set aside for 15-20 minutes. Roll out into thin parathas and cook on slow flame till done. 

Vegetable Parathas

Finely chopped fenugreek leaves 1 cup
Finely chopped spinach 1 cup
Grated carrot 1 cup
Whole wheat flour 3 cups
Ghee 2 tablespoons
Salt 1 1/4 teaspoons
Sugar 1 teaspoons
Chilli powder 1 teaspoons
Garam masala powder 1/2 teaspoons
Turmeric powder 1/4 teaspoons

Heat oil in a heavy bottom pan. Fry the spinach, fenugreek and carrot. Let the mixture cool. Mix the wheat flour with the other ingredients, and knead into firm dough, using a little water to bind it. Divide into medium-sized balls, and roll out into parathas. Shallow fry on a tawa with a little ghee until golden brown on both sides. Offer hot with curds and pickle.

PURI 

Ajwain Methi Pooris

2 cups Maida (regular flour)
½ cups Sooji (semolina)
½ Tsp Salt
5 Tsp Ghee
Warm Water to knead the Dough
1 Tsp Ajwain seeds
3 Tbsp dried Fenugreek Leaves (kasoori methi )
Ghee for Deep Frying

Knead all the Ingredients together to make a stiff Dough. Cover with a damp cloth and let rest for one hour. Break the dough in balls and roll them out to desired size (like regular puris). Deep Fry in hot ghee till golden brown. Drain well and offer hot. 

Batata Puri

Maida (plain flour) 4 cups
Small boiled potatoes 2
Chopped coriander leaves 1 tbsp
Crushed green chillies 1 tbsp
Cumin powder 1/2 tbsp
Milk 3/4 cup
Ghee 2 tbsp
Salt to taste
Ghee to deep fry

Peel and mash the potatoes to a smooth paste. Add the maida, coriander, green chillies, cumin, salt and ghee and mix thoroughly. Pour in the milk and knead the dough well. Set aside for 45 minutes. Roll into small puris and deep fry in hot oil. Makes 25. 

Bhatura #1

5 cups maida
1 cup curd (yoghurt)
1 tsps salt
2 tsps ghee
2 tsps sugar
2 tsp baking powder

Sieve maida, baking powder and salt together. Mix ghee and sugar with maida. Add curds. A little more lukewarm water may be added if necessary. Knead well till the dough becomes soft. Cover it with a wet cloth and set aside for four hours. Heat ghee in a frying pan. Make small balls and roll them, flatten and spread a little with your palms and fry in hot ghee. Do not allow them to get brown. 

Bhatura #2

1 cup all purpose flour
1 cup yogurt
1/2 tsp. baking powder
2 tsp. ghee
Ghee for frying

Make dough and knead well. Set aside in a warm place to rise for at least two hours. When ready, make balls and shape into thick puris and deep-fry. 

Dahi Puri

Whole wheat flour 2 cups
Maida 1 cup
Whole peppercorns, coarsely crushed 1 tsp
Cumin seeds, coarsely crushed 1 tsp
Ghee 1 tbsp
A pinch of turmeric
Salt to taste
Fresh yoghurt (dahi) to make dough
Ghee to deep fry

Blend the flours, crushed spices and turmeric powder. Rub in the ghee gently till the flour resembles breadcrumbs. Beat the yoghurt and add just enough to form a stiff dough. Divide into small balls and roll out. Deep fry in hot oil to a golden colour, drain the excess oil and offer hot.

Hare Bhare Puris

Dough:
Maida (plain flour) 400 gm
Fresh yoghurt 2 tbsps
Baking powder 1 tsp
Ghee 1 tbsp
Fresh coriander paste 4 tbsps
Salt to taste

Stuffing:
Boiled green peas 200 gm
Chillies, finely chopped 3-4
Cumin seeds, crushed coarsely 1 tsp
Garam masala powder 1/4 tsp
Lemon juice 1 tsp
Maida (flour) 1 tsp
Butter 1 tsp
Salt to taste
Ghee for deep frying

Sieve the flour and baking powder together. Add the yoghurt, ghee, salt and some warm water to make a soft dough. Knead gently for a few minutes. Cover with a damp cloth and keep aside for an hour. Knead the dough again for a minute and then divide into 25 equal balls. To prepare the stuffing, mash the boiled peas. Melt the butter in a kadai. Add the crushed cumin seeds. Fry for ½ a minute, add the green chillies, mashed peas, garam masala, lemon juice and salt. Fry for a minute over medium heat. Add the flour and fry over a high flame for a few minutes until the stuffing becomes dry. Roll each ball of dough into a small round. Place a small spoon of the stuffing in the center. Gently lift the edges and close it around the stuffing. Dust a little maida on it and roll out again into thin rounds. Deep fry in hot ghee. 

Indori Puri Palak Ki (Central India Puri)

2 cups plain flour
2 tbsp. ghee
1 cup fresh spinach chopped
1 tsp. ginger
5 green chillis
1/2 tsp. cumin seeds crushed coarsely
2 tsp fresh curds
Salt to taste
Ghee for deep frying

Wash and boil spinach in very little water. Grind ginger into a paste. Blend spinach with its water and mix till smooth. Sieve flour with salt. Make well in centre. Add all other ingredients in well except ghee for frying. Knead into a slightly stiff but pliable dough. Cover and set aside for 30 minutes. Knead again till smooth. Divide into small portions. Roll into 4" diameter rounds. Heat ghee, then add two puris at a time. Puff by pressing gently with back of flat slotted spoon. Flip and fry other side. 

Kobbari (Coconut) Obbattu

Maida (Plain Flour), 1 cup
Chiroti Rava (Soji, Fine Semolina), 1 cup
Butter, 2 tablespoons
Kobbari (Copra, dried coconut), 1 cup (Powdered)
Sugar, 1 cup (Powdered)
Gasagasa (Khus khus, mildly roasted), 1 teaspoon
Cardamom, 6
Saffron, a dozen strands
Pachakarpooram (edible camphor), tiny piece

Dough: Mix the dough of maida and rava with a little turmeric and salt, after rubbing in the butter, with water as needed. Let the dough rest for 30 minutes or so.

Stuffing: Mix grated and powdered coconut with sugar powder, khas khas, cardamom, saffron and pachakarpooram into a dry powdery stuffing.

Make small balls of the dough and roll it with a rolling pin like a chapati. Put a tablespoon of stuffing on the round, cover fully with another round (or fold in half) and roll again, carefully, as you would a stuffed parantha, so the stuffing doesn't not ooze out. Pan fry both sides without adding any ghee. Kobbari Obbattu, a lovely Crisp biscuit, is ready to be offered. 

Masala Puri

Whole wheat flour 9 ozs.
Turmeric powder 1/2 tsp.
Asafoetida 1/4 tsp.
1 tbsp. Cumin seeds, crushed
1/2 tbsp Coriander seeds, crushed coarsely
Salt to taste
Ghee 2 tbsp
Ghee to deep fry

Place the flour, turmeric, cumin, coriander, asafoetida and salt in a bowl. Rub in the ghee gently till the flour resembles breadcrumbs. Pour in a little water and make a stiff dough. Divide into small balls and roll out. Make small cuts in dough with tines of a fork. Deep-fry in hot ghee to a crisp and golden colour. Drain excess oil. These can be stored in an airtight container and served later as a snack. 

Mathri

3 cups maida
1 cup Wheat flour
1 cup ghee
3/4 tsp. Kalounji seeds
3/4 tsp. Ajwain
Salt for taste

Mix atta, maida, salt, ajwain and kalunji together. Add ghee and mix thoroughly. Knead the mix using water as needed to a hard dough. Make small sized balls and roll out small puris. Prick the puris with a knife or a fork. Heat ghee to medium high and then reduce the flame. Deep fry them till light brown and crisp. 

North Indian Singhare ki Puri

1 Cup Of Singhara (water chestnut) flour (Kuttu)
1 Tbsp. Ghee
2 Tsp. Ajwan Seeds
1/4 Cup Coriander Leaves
1/4 Cup Chopped Spinach
1/4 Cup boiled and mashed Potatoes
2 chopped green chilies
1 Tsp. Red Chili Powder
Salt to taste
Water For kneading
Ghee For Deep Frying

Mix all the ingredients thoroughly (except ghee for frying) in the Singhara flour. This flour is not like normal flour, so don't add too much water. After mixing all the ingredients together and kneading with water into a pliable dough, form round balls in your hand, one by one, adding scant water as you knead each ball. Flatten ball into a puri, and deep fry until dark brown. 

Palak Puri

Wheat flour 1/2 pound
Fresh spinach (palak) 1 head
Ghee 2 tbsps
Ginger paste 1 tbsp
Cumin seeds 1 tsp
Coriander powder 1/2 tsp
Kashmiri red chilli powder 1 tsp
Salt to taste
Oil to deep fry

Wash the spinach leaves thoroughly, discarding the stalks. Boil in water until tender and drain well, squeezing out excess water. Sift together the flour, chilli, coriander powder and salt. Rub in the ghee gently with fingertips. Mix in the boiled and mashed spinach, ginger paste and cumin seeds. Pour in a little water and make a stiff dough. Knead the dough gently for a few minutes. Cover with a damp cloth and set aside for 10 minutes. Knead the dough, divide into equal parts, shape each into a ball and roll into a round of even thickness. Heat the oil in a kadai and deep fry the puris one at a time and offer while hot. 

Paneer Putli

Flour 1 cup
Semolina 2 tablespoon
Ghee 1/4 cup
Green chillies 3
Cumin seeds 1 teaspoon
Paneer pieces 1 pound
Chopped ginger 2 tablespoon
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Yogurt 3/4 cup
Garam masala powder 1 teaspoon
Chopped coriander leaves 2 tablespoon

Knead together flour, semolina, salt and ghee with warm water to make a stiff dough. Keep covered for 30 minutes. Divide the dough into 20 balls. Heat 2 tablespoons of ghee in a kadai and add cumin seeds. When they start crackling, add paneer and saute till half cooked. Add a little water as needed. Add chopped ginger, green chillies, red chilli powder, coriander and cumin powder, salt and mix well. Cover and cook on low heat for 15 mins. Add the yogurt and cook till the mixture is quite dry. Sprinkle garam masala powder and coriander leaves and mix well. Cool and divide into 20 portions. Roll the dough balls into small puris. Place a portion of the paneer stuffing in the centre. Apply a little water on the edges and seal by pressing together gently. Deep fry in medium hot oil till golden brown. 

Peas Poori

Green Peas 2 cups
Wheat Flour 4 Cups
Green Chillies 4
Salt to taste
Ghee for frying

Boil and mash the green peas and green chillies in a blender to a fine paste. Add the paste to the wheat flour and knead it. Roll and shape it into pooris and deep fry in ghee. 

Spicy Puri

1 Cup Of regular Flour
1 Tbsp. Ghee
Salt To taste
2 Tsp. Ajwan Seeds
1/4 Cup Coriander Leaves
1 Tbsp. Red Chilli Powder
2 Tsp. Turmeric Powder
Water For Kneading
Ghee for Deep Frying

Mix all ingredients, except ghee for deep frying. Add water little by little and make a soft dough. Cover and let rest for 15 minutes. Break into small portions and shape into puris. Heat ghee in a frying pan & fry one by one till lightly brown.

ROTI 

Akki Roti

Green Bell Pepper (capsicum), 1 large
Methi Leaves, small bunch
Fresh Dill, small bunch
Rice flour, 1-1/2 cup
Green chillies, 1 (finely chopped)
Coriander, handful (finely chopped)
Steamed rice, 2 tblsp
Cumin seeds, 1 tsp
Salt to taste
Water for mixing
Ghee for frying

Grate bell pepper and add to the rice flour. Add chopped dill and methi leaves, then add chillies, coriander, salt, jeera and mix well. The consistency of the mixture should be such that it can be patted on a griddle. Take a ball of the mixture and pat it on a greased tawa, pressing down in a circular pattern with your fingers. Pour some ghee around the edges and heat until the bottom of roti turns golden brown. Turn and repeat the same. 

Baboos Roti

1 cup of Curd
1-1/2 cups of Sugar
1/2 Banana (if small banana, use 1 or 1 1/2)
4-5 cups of Maida (regular) flour
One pinch of any color powder
One pinch baking soda
Ghee to Fry

Mix the curd and sugar. Add colour and the soda to the mix. Mix in the bananas so that there is no lumps remaining. Add in Maida until the dough can be made as one whole mass. (Make the dough as if you are going to make chappathis or parathas.) Let the dough rest for 4-8 hours. Take a small ball of the mixture (as big as a tennis ball) and flatten it with a glass or bottle. Dust with a little flour if dough sticks. Flatten it only until just thin enough. Fry in ghee for a couple of seconds, then turn and fry on the other side for a few more minutes. 

Bajra Roti

2 cups bajra flour
Water to make dough
Salt to taste

Form a stiff dough with the ingredients above. Make 2 inch size balls. Flatten each ball into a round shape with your hands. On a piece of saran wrap place the flattened dough and keep forming a round roti shape while turning, using a little water, so that you get a roti about 6 inches in diameter. The thickness should be about 1/8 inch. Fry in a greased tava. 

Cucumber Bhakri

1 cucumber
1-1/2 cups rice flour
1/2 cup whole wheat flour
6 green chillies
3 tbsp grated coconut
4 tsp sugar
1 inch ginger
1 sprig curry leaves
Salt to taste

Peel the cucumber skin, remove the rind and grate it. Add the remaining ingredients (except ghee) and mix well. Add water if required. Spread this on the tava and fry on both sides with ghee. 

Dahi Roti

2-1/2cups Chapati Flour (atta)
1/2 tsp salt
1/3 cup curd (dahi)
4-5 tbsp warm water or as needed
Ghee or butter for serving

Mix flour with salt and curd and rub with your fingertips until well blended. Make pliable dough using water and set aside for 30 minutes, covered with damp cloth. Make small balls of the dough and roll like a chapati, using dry flour. Pre-heat the griddle and cook the roti on each side. Butter generously and offer hot. 

Gujarati Rotla

2 cups Bajri (millet) flour
Salt to taste
2 tbsp Ghee

Sieve the flour and salt together. Rub the ghee into the flour with your fingertips. Add enough lukewarm water and knead into a soft dough. Divide the dough into 12 equals portions. Wet your palms and flatten each portion into 5 inch diameter circles. Heat a tava and put one round onto it. Turn over and fry until both sides have brown spots appearing on the surface. Offer hot with ghee and jaggery. 

Hari Makki ki Roti
(Maize with Fenugreek & Spinach)

9 ounces maize flour
1 cup chopped spinach
1/2 cup chopped methi (fenugreek leaves) bhaji
1/2 tsp. chili powder
1/2 tsp. salt
Ghee for frying and coating

Mix the maize, spinach, fenugreek leaves, chili powder, green chilies and salt. Add hot water and make a soft dough. Divide the dough into equal portions. Spread a damp cloth on a wooden board and flatten into a form of chapati until thin. Lift from the cloth with wet hands and put it upside down on a tava (griddle). Cook on both sides, using a little Ghee.

Hariyali Roti (Roti with Chutney)

For Roti:
1 cup Wheat Flour
Fresh Spinach, 1 bunch, steamed with salt, squeezed and pureed
2 Green Chillies, minced
1 Tsp- Salt
2 Tsp Chaat Masala
½ cup Curd (yoghurt)
4 Tbsp Ghee
2 Tbsp chopped Corainader Leaves
2 Tbsp chopped Mint Leaves
2 Tbsp Kasoori Methi (dry Fenugreek leaves)
2 drops Green Food Colour
Ghee for Shallow Frying the Roti

For Chutney:
½ cup Spinach Puree (Leftover after kneading dough)
1 tsp. Asofoetida
4 Tbsp Tomato Puree
1 Tbsp Chaat Masala
1 Cube Vegetarian Boullion (no onion) or 1 cup vege stock
1 Tsp Red Chilli Powder

Make Roti: Knead all the Ingredients together into a smooth dough and let rest for half hour. Keep aside ½ cup spinach puree for the Chutney.

Make Chutney: In a Kadhai, sautee spinach puree, add Tomato Puree, Chaat Masala, boullion and Red Chilli Powder. Stir well and let the chutney thicken and cool a bit.

Assembling the Roti: Divide the dough into small balls and roll on a floured board. While rolling the roti, roll a bit and then spread ghee on it and dust with flour. Fold in half and spread Ghee and dust Flour. And roll again. Repeat. Now fold it in the form of a triangle and roll out a round roti out of it by dusting only flour on it.

Heat a griddle and shallow fry the roti, appling ghee on both the sides. Spread the spinach chutney on roti and offer hot, garnished with coriander leaves. 

Makai (Corn Flour) ki Roti

2 ozs. Corn Flour
2 tablespoon Ghee

Sift corn flour and gradually add enough water to make pliable dough. Knead the dough for about 20 minutes. Leave covered with a damp cloth for about 10 minutes. Knead further for 5 minutes and divide into eight portions. Flatten each portion using damp hands, to make rounds. Cover the rounds, which are not being cooked with a damp cloth. Heat a griddle and brush with little ghee. Fry roti till golden brown. 

Makkai di roti (Maize Flour Bread)

1 pound maize flour
1/2 pound wheat flour
4 tbsp. curd
6 green chilies, minced
1 inch fresh ginger, minced
1/4 tsp. turmeric
1/4 tsp. red chili powder
2 tsp. sugar
1-1/2 tsp. ghee for batter
Salt to taste
Ghee for frying

Mix all the ingredients well and knead with a light hand to make a soft dough, adding water as needed. Roll small balls, the size of medium chapatis. Fry on a lightly greased tava (griddle) until both sides are evenly browned. 

Methi (Fenugreek) Ki Missi Roti

1 pound wheat flour, sieved
4 tbsps gram flour, sieved
1 cup methi leaves, chopped
1 tsp. Asofoetida
3 tbsps curds, well beaten
Ghee
Salt to taste

Knead all the ingredients well, adding as little water as possible to form a stiff but smooth dough. Knead it for a while and form small balls of the dough the size of a lemon. Roll thin into flat round discs of six inches diameter. Roast on a griddle or tava on both sides. When done, apply a little ghee to one side. 

Missi Roti #1

2 cups Whole wheat Flour (atta)
2 cups Gram flour (Besan)
1 tsp Cumin seeds (jeera)
2 tbsp dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
1/4 tsp. turmeric powder
2 tbsp ghee
Water to knead

Mix the two flours with salt, chili powder, turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. Rub ghee into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again and shape the dough into balls. Roll like a slightly thick chapati. Pre-heat the tawa and cook with or without oil.

You can also bake in a regular or tandoor oven. To bake in an oven, take a walnut-sized round of dough and roll it into a circle of 5" to 6" diameter, using dry flour. Heat the ghee so that it turns to liquid and spread the ghee over entire surface of roti. Using a knife make a 2" cut lengthways and fold it inward .Now press it lightly towards the center and roll it like a chapati. Put in a pre-heated oven at 500-degree F (broil). Place roti on the top rack. Check often. When done on both sides, remove and spread with butter. 

Missi Roti #2

Wheat flour 5 ozs.
Red chilly powder, 1 tsp.
Besan flour, 9 ozs.
Coriander powder, 1 tsp.
Ghee, 3 tbsp.
Cumin and Kaala Jeera (black cumin), 1 tsp. each
Salt, 1 tsp.
Ajwain, ½ tsp.

Mix the wheat flour and besan together. Add oil, salt, red chilly powder, coriander, cumins, and ajwain. Mix well. Make a stiff dough. Roll into small and thick rotis and roast. Brush slightly with melted ghee. 

Missi Roti #3

7 ozs. Maida (regular) flour
7 ozs. Besan (chickpea) flour
1 bunch each Spinach and Coriander leaves, cleaned & minced
1 tbsp. Pomegranate seeds
4 Green Chilies
1-1/2 tsp. Asofoetida
Salt according To taste
Ghee for frying

Sift together the two flours and salt, stir in the rest of the above ingredients and add enough water to form a dough. Divide the dough into balls and roll out each ball into a thick round. Apply ghee liberally to the uppermost side of the roti and fold into a square. Cook on a tava (griddle) with ghee until light brown. Offer hot. 

Missi Roti #4

1 cup besan (chickpea) flour
1 cup regular or whole wheat flour
2 tbsp ghee
1 tbsp kasoori methi
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp cuming
1/2 tsp asofoetida
1/4 tsp turmeric

Mix all the ingredients, adding enough water to make a dough of rolling consistency. Cover it and let rest for half an hour. Make small balls and roll them slightly thicker than the usual chapati. Cook on hot tawa with or without oil, or in a hot tandoor. 

Moghlai Roti

3 cup regular flour (maida)
1/2 cup lukewarm milk
2 teaspoons baking powder
1 teaspoon powdered aniseed
1/2 teaspoon salt
Ghee for frying

Add the milk to the yeast and keep aside for 20 minutes. Sieve the flour, baking powder with the salt in a bowl and add the aniseed powder. Knead well. Add a little water if needed to make a soft dough. Cover and leave it in a warm place for 1 hour. Knead it again. Divide the dough into equal parts. Shape them into balls and roll out into rounds about 5" to 6" in diameter. Keep aside for 10 minutes. Cook on a tava (griddle) with ghee until light brown. 

Punjab di Roti

2 cups Maize Flour
½ cup Wheat Flour
1 Tsp Salt
Warm Water for kneading the dough
3 Tbsp chopped Coriander Leaves
4 Medium size Potatoes (Pressure cooked and mashed)
1 Tsp Red Chilli Powder
Ghee for shallow frying

This Roti is like a combined Roti and Paratha. First, sieve both the Flours. Add salt, potatoes, Red Chilli Powder, Coriander Leaves, Water and make a smooth dough. Divide the dough into equal parts and roll out into chapati size with floured rolling pin and board. Heat a griddle and place Roti on it, spread 1-2 Tsp Ghee around it and shallow fry well on both the sides. 

Ragi Roti

Ragi flour, 2-1/2 cups
Grated coconut, 1 cup
Coriander, 1 bunch
Curry leaves, 1 sprig
Green chillies, 3 finely chopped
Asofoetida 1 tsp.
Sugar 1/2 tsp.
Salt to taste

Mix coconut, asofoetida, curry leaves, green chilies, coriander leaves, and salt with little water. Add the ragi flour with some more water and mix, then mix this together with the coconut mixture. The dough should be like chaptai dough. Set aside to rest for 30 minutes. Put some ghee on a cool tava. Roll small portions of dough to form medium sized roti. Apply ghee around the roti edges and bake at low flame till it is done with the lid closed. 

Rajagaro Bakri

1 heaping cup rajagaro flour (or whole wheat flour)
3/4 tsp minced green pepper
1 tsp salt
1 tsp ghee
1/4 tsp cumin
1 tbsp ghee
Rice flour
1/2 cup water

Combine rajagaro or whole wheat flour, cumin powder, salt, chilis and 1 tbsp ghee. Gradually add water, mixing with fingers. Knead dough with the palm of your hand for a few minutes then place on a floured rolling surface, using rice flour to dust. If you add too much flour, the dough will dry out. If the dough is too hard, add a few drops of water and knead more. Roll out the roti. Heat a nonstick pan to medium temp. Use a tiny amount of ghee on tava. Cook first side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and there are brown spots on the side underside. Do not turn too soon or too often. After turning, brush a tiny amount of oil on the cooked side with the back of your spoon. Turn when the second side has browned a bit and put a tiny bit of oil on the first side with back of spoon rub heat and transfer to a serving dish. 

Romaali Roti

1-1/2 cup Whole Wheat Flour (Atta)
1-1/2 cup Maida (regular) Flour
1/2 tsp Baking powder
2 tbsp ghee
Water to knead

Mix wheat flour, maida, salt and baking powder and sieve them together. Pour ghee in the flour and add water bit by bit to make a smooth and elastic dough. Set aside covered with moist cloth for 1/2 an hour. Make small balls of the dough and roll like a thin chapati, about 12" diameter circle using little dry flour (it should be thin as a tissue). Heat an inverted griddle (tawa). Place the roti carefully over it and cook till done. Fold it over like a handkerchief. Offer hot with chutney or curd. 

Sattu Ki Roti

For the covering:
3 cups wheat flour
1/2 tsp. salt
2 tbsp. ghee
ghee for frying.

For the stuffing:
11/2 cups roasted gram flour (sattu)
4 green chillies, finely chopped
1/2 tsp. kalonji seeds (onion seeds)
1-1/2 tsp asofoetida
1 tsp. amchur powder
1 tbsp. lemon juice

For the masala:
2 stuffed red chilli pickle, stuffed with:
powdered coriander
mustard
fenugreek
saunf
Shahjeera
black salt
asafoetida
kalonji
ajwain

Knead the ingredients for the covering using enough water to a smooth consistency. Mix all the ingredients for the stuffing well, including masala. Divide the dough into lemon sized balls. Roll out each ball slightly, put a little stuffing in the centre, fold the dough over and seal firmly. Roll again carefully like a paratha. Fry on a hot tava using ghee, till evenly brown. Serve hot. 

Spinach Roti

Wheat flour, 2 cups
1/2 pack of frozen spinach
Salt
Chilly powder

Thaw and drain the spinach, squeezing out as much liquid as possible. Prepare a dough of wheat flour and spinach with salt, water and a little ghee. Cover it for 1 hour and let rest. Roll it into 6-8 balls. Prepare rotis as usual and fry in hot tawa with ghee on both sides. 

Sri Lankan Roti

Maida, 2 cups
Scraped coconut 2 tbsps
One green chilli, finely chopped
Asofoetida, 1 tsp.
Coconut oil for cooking (or ghee)
Salt to taste

To make 1 cup coconut milk: 
Freshly grated coconut 1 cup
Slightly warm water 1½ cups

To the scraped coconut, add warm water and grind it in a food processor, then strain to get a nice thick first extract of coconut milk. For the second extract, add two more cups of warm water to the residue coconut and wet grind again. Strain for the second extract.

To the flour, add the asofoetida, chilli, coconut, salt and enough water to form a firm dough. Set aside for 15 minutes. To make the rotis, divide the dough equally into lime sized balls. On a smooth platform, using your fingers, flatten and spread the dough to form a slightly thick circular shaped roti about five inches in diameter. A little flour can be dusted to prevent stickiness while making the roti. On a greased flat pan, place the roti and cook on a medium flame. Brush with coconut oil or ghee and keep turning the sides till it is well cooked and the insides are soft. Serve hot. 

Stuffed Rice Roti

Rice flour, 3 cups
4 Green Chillies, finely chopped
Carrot, grated - 1 tbsp
Coriander leaves, chopped finely - 1/2 cup
Cumin seeds, coarsely pounded - 2 tsp
Salt to taste
Water for mixing - 1/2 cup to 1 cup
Ghee for shallow frying

Mix all the ingredients above, except the oil, in a mixing bowl. Add enough water to bind all the ingredients together to form one whole mass. Grease a frying pan with a little ghee. Take a ball of the mixture and place it in the middle of the greased frying pan. Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little ghee on it. Cover the frying pan with a lid and cook it on medium-low flame until it is done. Remove the lid and fry it for a couple of minutes longer, then turn it and fry on the other side for a few more minutes. 

Tandoori Roti

2 pounds regular flour (Maida)
1-1/2 tbsp. Baking powder
3 tbsp. Kalongi seeds
1/4 cup Ghee
2 tbs. Buttermilk
1/4 cup Milk
2-1/2 ounces beaten curd (thick yoghurt)
Salt to taste

Beat buttermilk, sugar and milk, mixing well. Sieve together flour, salt and baking powder. Mix in melted butter with Curd and milk and mix well. Knead the dough until it turns very smooth. Cover and set aside for half an hour. Divide the dough into large balls and shape each ball into an oblong-shaped roti. Apply melted butter or Ghee on both sides of the roti and smear one side of the roti liberally with onion seeds, then bake it in a tandoor oven, or regular oven at 480 degrees F, with a pan of water in bottom of oven. 

Whole Wheat Roti

1 pound whole wheat flour
1 tsp. Salt
Water for kneading

Sieve flour and salt. Add water a little at a time. Knead into a medium soft dough. Divide into balls of equal portions. Apply some flour and roll into thin chapatis. Cook on Tava (griddle) till puffed and cooked. Apply ghee to top side and offer while hot.