Aloo Paratha

Ingredients:

For Filling:

• Potatoes - 2 large boiled and peeled
• Onion - 1/2 finely chopped
• Green chilies - 3 finely chopped
• Cumin seeds - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Amchur powder - 1/2 tsp optional
• Cilantro - 2 tbsp finely chopped
• Salt - to taste

For Dough:

• Whole wheat flour - 1 1/2 cup
• Water - for kneading
• Salt - 1/2 tsp
• Dry flour - for rolling

Method:

1. Mix flour, salt, water and prepare the dough. Keep aside
2. Mash or grate the potatoes. I prefer grating since it prevents lumps.
3. Heat the pan. Add oil, cumin seeds. Once the cumin seeds crackle add in the chopped onions,
4. green chilies, grated potatoes, garam masala powder, amchur powder, chili powder, salt,
5. cilantro and mix for a minute or two.
6. Keep aside to cool.
7. Divide the dough and the potato filling to 6 equal parts.(The filling should be slightly bigger than the dough)
8. Roll out the dough into 3 inch diameter. Place the potato filling in the center and seal the edges of the rolled dough by pulling it to the middle.
9. Proceed with all the 6 balls.
10. Roll the ball into 6 inch diameter and whenever the dough sticks to the rolling pin or to the ground, sprinkle some dry flour and continue rolling.
11. Heat the skillet and place the paratha. After few seconds, u will see bubbles and paratha changes in color. Flip it to the other side and spread the oil.
12. Allow this side to cook for 30 seconds and flip it over once more. Again, lightly spray with cooking oil.
13. Flip again and press with the spatula to make sure its golden brown on both the sides.
14. Repeat the process for all the remaining balls.
15. Can be served with curd or any subji.

Poori

Ingredients:

• Whole wheat flour - 1 cup
• Salt – ½ tsp
• Water – to knead
• Oil for frying

Method:

1. Mix wheat flour and salt. Add water as needed to make firm dough.
2. Add 1 tsp oil and knead the flour again.
3. Set the dough aside covered for 10 to 15 mins.
4. Divide the dough into golf size balls and roll into 6 inch diameter.
5. Fry it immediately after rolling or they will begin to dry and won’t puff.
6. Heat the oil in the frying pan. Once the oil is heated nicely place the puri and press it with the ladle and the puri will puff up right away.
7. Once the puri turns golden brown on both the sides remove it and place it on the paper towel to remove the excess oil.
8. Serve it with potato masala or chana masala.

Chapathi

Ingredients:

• Whole wheat flour - 1 cup
• Water - 1/2 cup (Use as needed)
• salt - 1/2 tsp
• oil - 3 to 4 tsp
• dry flour for rolling.

Method:

1. In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough.
2. Knead the dough on a flat surface. The dough must be smooth and soft.
3. Set the dough aside and cover.
4. Let the dough rest for at least ten to fifteen minutes.
5. Heat the pan.
6. Divide the dough into 4 equal parts. Roll the dough into 4 inches diameter.
7. You can use dry flour while rolling to prevent it from sticking to the rolling surface.
8. Place the chapathi into hot pan. Flip to other side once u see the bubbles.
9. Cook it for 15 to 30 secs and flip to other side and apply oil or ghee.
10. Chapathi is ready once you see a golden brown spots on both the sides.
11. Can be served with any curries.