Moong Dal Paratha

Ingredients

For Stuffing

1.5 cupĀ chilke wali moong ki dal (green gram dal)
1 tablespoon saunf (fennel seeds)
1 tablespoon khada dhania (coriander seeds)
0.5 teaspoon jeera (cumin seeds)
1/2 inch piece of adrak (ginger)
2 green chillies
2 tablespoon of finely chopped coriander leaves
2 cloves of lahsun (garlic)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste

For cover

3 cups of atta (whole wheat flour)
A pinch of salt
2 teaspoon oil
1/2 teaspoon mangrel (black onion seeds)

Process

Soak moong dal for 2 hours.
Remove the green chilka of the dal.
Grind all ingredients of stuffing in a mixer jar with almost no water.

Heat 1 tablespoon of oil, add a pinch of hing and then add the ground masala.
Fry for a minute and turn off the flame.
Cover it and keep aside till it cools down.

Knead the flour with salt and oil into a soft dough.
Divide dough and the fried masala into 8 parts.
Fill the masala in dough balls. Seal and flatten the stuffed balls.
Roll out parathas and cook nicely on both sides on a tawa.
Apply oil to get a crisp cover.
Serve with tomato chutney.

Kakdi che Parathe

Ingredients

1 kakadi (cucumber)
2 cups aata
1/2 tsp lal mirch
1/2 tsp haldi
2 tsp oil
2-3spnoonfull of finely chopped hara dhania
Salt to taste
Oil for shallow frying

Process

Mix aata, mirch, haldi, 2 tsp oil, hara dhania and salt thoroughly.
Grate the kakadi and mix it in aata.
Ideally knead the dough without using water, but if required small quantity can be added .
Divide it into balls.
Roll out the ball and smear a little oil, fold into a triangle and roll again to make paratha.
Cook it on both sides,now apply oil on both sides and make crisp parathas.
Serve hot with nimbu ka achar, ghee, dahi, chutney, or any achar.

Stuffed Naan

Ingredients

For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour
Butter

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel

Process

Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.

Namkin Puri

Ingredients

3 Cups aata
1 Tea spoon ajwain (carom seeds)
1 Tea spoon til (sesame seeds)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Pinch of hing
Salt to taste
Oil

Process

Take aata in a bowl.
Add ajwain, til, haldi, mirch, hing,salt and 2 table spoons of oil.
Mix well and knead a hardĀ  dough adding little water at a time.
Make small balls out of the dough.
Heat oil in a kadahi.
Roll out puris and fry them.
Serve with achar dahi, lahsun ki chutney.

Urad Dal ki Kachori

Ingredients

2 cups of coarse aata
1 cup of normal aata
1 tablespoon kachori masala
1+1/2 tablespoon oil
Salt to taste

1/2 cup urad dal
2 green chillies
1/2 inch piece of adrak
Pinch of hing
Oil for frying

Process

Soak urad dal for 3-4 hours.
Coarsely grind it with chillies, adrak and hing.
Thoroughly mix both types of aata, kachori masala, salt and oil.
Add the ground dal in it and again mix well.
Knead a hard dough adding little water at a time.
Divide it into 15 balls and keep aside covered under moist muslin cloth.
Roll out kachoris (preferably slightly thick).
Deep fry it in hot oil to make crisp kachoris.
Serve with dum aloo or chutney wale aloo.

Bhature

Ingredients

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour
Oil for frying

Process

Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Roll out bhatura (can apply little oil to ease rolling) and deep fry.
Serve hot with chole and salad.

Matar ke Parathe

Ingredients

For filling:

2 cups matar (Peas)
1 green chilli
1/2 inch adrak
2-3 cloves of lahsun
1 tablespoon hara dhania finely chopped
1/2 teaspoon khara dhania
1 teaspoon saunf
2 teaspoon oil
Pinch of hing
Salt to taste

For cover:

3 cups aata (preferably coarse)
Pinch of salt
1 table spoon oil

Process

Coarsely crush matar, hari mirch, adrak, lahsun, khara dhania and saunf.
Heat oil in a pan and add hing.
Add the crushed mixture and sprinkle salt.
Fry for a minute and remove from flame.

Knead soft flour by mixing aata, oil and salt with some water.

Divide aata into small balls.
Stuff the filling in these balls.
Seal properly and roll out parathas.
Cook on tawa from both sides.
Smear some oil till its golden in colour to get crisp parathas.

Serve hot with tomato chutney or green chutney!