Parantha
BHATURE
BHATURE
Ingredients
- Maida(all purpose flour) – 2cup
- Wheat flour (Atta) -1 cup
- Suji(semolina) – ½ cup
- Dahi(yogurt) – ½ cup
- Oil – 1tbsp
- Sugar – 1tsp
- Baking soda – 1/4 tsp
- Baking powder- 1tsp
- Salt to taste
Oil for deep fry
Method-
- In a parat(flat plate) take maida, suji, dahi, atta, oil, sugar, baking soda, baking powder and salt. Mix it all together.
- Pour warm water and knead it into soft dough
- Cover it up and rest it for an hour and again after an hour knead with oily palm.
- Cover it up rest it for anather 30 minutes.
- In a deep frying pan, heat oil for deep frying.
- Using or rolling pin or hand, make bhatures out of small dough balls.
- In hot oil drop the bhature and fry it till both sides are golden.
- You can make 17 – 18 bhatures out of this dough.
- Serve the delicious Bhature with chole, salad and pickle.
KAKHARU PURI
BOITIKAHARU PURI
INGREDIENTS
- Wheat flour – as according to thickness of dough
- Rice powder – ¼ cup
- Pumpkin – 500 gm diced
- Roasted carrom, coriander and cumin powder – 2tsp
- Ginger and green chilli paste – 2tsp
- Asafoetida (Hing)- ¼ tsp
- Oil – 2tbsp
- Salt to taste
Oil for deep fry
METHOD
- Take a bowl, add diced pumpkin, water 1 cup and boil it.
- Then cool it down to room temperature and make pumpkin puree using a hand blender.
- In a bowl take wheat flour (amount as according to the thickness of puree), rice flour, carrom, coriander and cumin powder, gingir and green chilli paste, oil, pumpkin puree and salt. Mix thoroughly and knead dough with your palm.
- Cover it and allow it to rest for 20 -25 minutes.
- After 25 minutes make small lemon size balls out of dough & roll them to make puri with rolling pin.
- Heat oil in a deep pan (Kadai) & deep fry them.
- Serve the tasty pumpkin puris with aloo kasa /dry sabji /dahi.
PURI
PURI
INGREDIENTS
- Wheat flour – 3 cup
- Rice flour – ½ cup
- Kalonji (Kalajeera) or Carrom seeds(juani) – 1 tsp
- Oil – 2 tbsp
- Salt to taste
METHOD
- Take a bowl add wheat flour, rice flour, kala jeera, oil and salt. Mix thoroughly & rub little with your pam.
- Add 1½ cup water and knead to make dough.
- Cover it and allow it to rest for 20 -25 minutes.
- After 25 minutes make small lemon size balls out of dough & roll them to make puri with rolling pin.
- Heat oil in a deep pan (Kadai) & deep fry them.
- 40 puris are ready out of dough.
- Serve hot with aloo kasa /aloo dum /dry sabji /aloo matar tarkari. ALOO DUM RECIPE CLICK HERE
MAKKI KI ROTI
MAKKI KI ROTI
INGREDIENTS:
- Corn flour (Makki ki Atta)- ¾ Cup
- Wheat flour- ¼ cup
- Carom seeds – ¼ tsp
- Coriander leaves chopped -2tbsp
- Ghee/ Butter- as required.
- Warm water
- Salt to taste
METHOD:
- Take corn flour, wheat flour, carom seeds, Coriander leaves and salt in a bowl. Mix thoroughly. Add water as required and knead to make firm dough.
(Note: knead only a little amount of flour at a time. If you want to make in large volume then do it batch wise. Otherwise the dough will be cracked and difficult to make roti.)
- Make medium sized balls of the dough. Roll the dough with a rolling pin to make roti.
- Roast the rotis on a tava till cooked. Further roast the roti on naked flame of burner.
- Top the roti with ghee/butter lavishly
- Serve hot with Sarson Ki Saag.
MISSI ROTI
MISSI ROTI
INGREDIENTS:
- Gram flour -2cup
- Wheat flour -1cup
- Onion grated -2
- Green chili paste -1tsp
- Ginger paste -1tsp
- Red chili powder -1tsp
- Roasted cumin powder -1tsp
- Roasted coriander & carom powder -1tsp
- Turmeric powder – ½ tsp
- Chopped coriander leaves – ¼ cup
- Ghee/Butter
- Salt to taste
METHOD
- Take gram flour, wheat flour, onion, green chili paste, ginger paste, red chili powder, cumin powder, turmeric powder, coriander leaves, carom & coriander powder and salt in a bowl and mix them evenly.
- Add water and make soft dough out of it, cover it and keep it aside for 25-30 minutes.
- Divide the dough into equal balls.
- Sprinkle some wheat flour and roll the ball into thick roti using a rolling pin.
- Heat the tawa and heat roti and change the sides till both sides cooked.
- Cook the roti over the naked flame till they are burnt crispy golden.
- Apply butter/ghee over hot roti and serve missi roti with tadka or raita
KOBI PARATA
KOBI PARATA
KOBI PARATA
INGREDIENTS:
For The Dough
- Wheat flour-2 Cup
- Ghee/Oil- 1 tbsp
- Salt to taste
For Stuffing
- Cauliflower grated -2 cup
- Ginger chopped -1tsp
- Red chili chopped -1
- Green chili chopped -1
- Coriander leaves finely chopped -2tbsp
- Cumin seeds -1tsp
- Carom seeds -1tsp
- Black salt – ½ tsp
- Asafoetida(Hing)- ¼ tsp
- Oil – 2 tsp
- Salt to taste
Other Ingredients
- Wheat flour – for rolling
- Ghee/ Oil for cooking
METHOD:
For The Dough
- Take all the ingredients in a deep bowl and knead into soft dough using required water.
For Stuffing
- Heat the oil in a pan and add the cumin seeds, carom seeds and Asafoetida (Hing) .When the seeds crackle, add ginger and chilies and sauté on a medium flame for 30 seconds.
- Add the cauliflower and salt and sauté on a medium flame for 1 to 2 minutes.
- Cover with a lid and cook on a medium flame for 1 minutes, Open the lid and stir occasionally and cook for 3 minutes.
- Add chopped coriander leaves and mix well. Keep aside.
Process
- Divide the dough into equal balls.
- Roll the balls into round using a little wheat flour for rolling.
- Place small amount of stuffing in the middle of the round.
- Bring together all the sides in the middle and seal tightly.
- Roll out again using wheat flour.
- Heat tawa and cook using a little ghee/oil. Change the side till both the sides are evenly cooked. Repeat the process with the remaining dough.
- Serve hot with curd/ chutney/ sauce.
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