GAJAR PARATHA

Ingredients

Grated carrot (gajar) 1 cup

Wheat flour 2 cups

Chopped green chilli 2 tbsp

Chopped curry leaves 2 tbsp

Cumin seeds 1 tbsp

Chilli powder 1 tbsp

Masala powder 1 tbsp

Salt to taste

Oil

Preparation

1. To a bowl, add wheat flour, carrot, green chilli, curry leaves, cumin seeds, chilli powder and masala powder and salt. Mix well.

2. Add water to it and make it into a dough.

3. Apply oil to it. Cover it for about 15 mts.

4. Make 10 balls out of it.

5. Spread each balls into thin sheets with the help of a roller.

6. Heat a thava, add chapathi, apply oil.

7. Cook both sides and take out the chapathi.

8. Serve it with raita or any veg curry.

BREAD DOSA

Ingredients

Bread 2 slices

Maida or rava 1/4 cup

Rice flour 1 tbsp

Yogurt 1 tbsp

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Onion 1

Green chilli 1

Oil 2 tbsp

Preparation

1. Remove corners in bread and soak bread in water and make it into small pieces.

2. Heat a pan, add oil, mustard seeds, urad dal, after it crackle, add green chilli and chopped onion. Fry well.

3. To a bowl, add bread, maida, rice flour, yogurt and fried onion and make it into a batter by adding water.

4. Heat thava, pour the batter and spread like dosa and pour oil around its sides.

5. Turn dosa when one side is cooked and take out when both sides ared cooked.

6. Serve it with coconut chutney or tomato chutney.

BREAD ROLLS

Ingredients

Bread 5 slices

Smashed potato 1 cup

Onion 1

Green chilli 2

Chopped coriander leaves 2 tbsp

Chilli powder 1 tbsp

Garam masala power 1 tbsp

Turmeric powder pinch

Maida 3 tbsp

Salt to taste

Oil for fry

Preparation

1. Heat a pan, add chopped onion, chopped green chillies and coriander leaves. Fry well.

2. Add smashed potatoes, masala powder, chilli powder, turmeric powder and salt.

3. Mix well and after 5 mts turn off the heat.

4. Cut the corners of the bread, sprinkle water on the bread.

5. Place potato mixture in the centre of the bread and fold it to close the ends.

6. Apply maida on the hand while folding the breads so that the closure is good.

7. Fry in hot oil.

Good to have as a evening snacks.

VEGETABLE KOTHU PAROTA

Ingredients

Parota 5

Carrot 1

Boiled green peas 1/4 cup

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Garam masla powder 1 tbsp

Cloves 2

Cinnamon 1/2 stick

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Cut parota into small pieces.

2. Heat a pan, add oil, cloves, cinnamon, chopped onion and ginger garlic paste. Fry well.

3. Now add chopped tomatoes, mix well.

4. Add chopped carrot and fry for about 3 mts.

5. Add boiled green peas, salt and masala powder.

6. Finally add parota and mix well.

7. Turn off the heat and garnish with coriander leaves.

8. Serve it with raita.

SPICY CHAPATI

Ingredients

Wheat flour 2 cups

Chopped coriander leaves 1/4 cup

Red chilli powder 1 tbsp

Garam masala powder 1 tbsp

Salt to taste

Oil

Preparation

1. To a bowl, add wheat flour, salt, coriander leaves, red chilli powder and garam masala powder. Mix well.

2. Make it into a thick dough by adding water.

3. Divide the dough into eight equal parts and roll it.

4. Heat thawa, put chapathi into it.

5. Pour oil around its sides. Turn it when one side is cooked.

6. Take it when both sides are cooked.

7. Serve it with any pickle.

SWEET CHAPATI

Ingredients

Wheat flour 2

Almond 15

Cashew nut 15

Cardamom powder 2 tbsp

Sugar 3 tbsp

Salt 1/2 tsp

Ghee

Preparation

1. To a bowl, add wheat flour and salt and make it into a dough.

2. Grind almond and cashew nut finely.

3. Mix almond, cashew nut, sugar and cardamom powder.

4. Divide the dough into 8 equal parts.

5. Roll them and put one spoon of the powder in the centre and cover it.

6. Roll them again into thin chapati.

7. Heat thawa, put chapati and pour oil along its sides.

8. Turn the chapati and take the chapati when both sides are cooked.

CHICKEN KOTHU PAROTA

Ingredients

Parota 5

Onion 1

Tomato 1

Chicken kulambu 1 cup

Ginger garlic paste 1 tbsp

Cinnamon 1/2 stick

Cloves 2

Bay leaf 1

Green chilli 1

Masala powder 1 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Make parota into small pieces.

2. Heat a pan add oil, cinnamon, cloves, bayleaf, chopped green chilli, ginger garlic paste and chopped onion.

3. Fry well till it turns golden brown.

4. Add chopped tomatoes and fry well. Add salt and masala powder.

5. Now add parota, coriander leaves and chicken kulambu.

GOBI PARATHA

Ingredients

Shreded gobi 2 cups

Wheat flour 2 cups

Green chilli 2

Chopped coriander leaves 3 tsp

Red chilli powder 1/2tsp

Salt to taste

Oil

Preparation

1. Make chapati dough and divide it into 8 equal parts.

2. Squeeze out extra moisture in the shreded gobi.

3. To a bowl add shreded gobi, coriander leaves, chopped green chilli, red chilli powder and salt mix well.

4. Roll the balls with the help of dry flour and put 2 tsp of gobi in the centre and cover it.

5. Place the close part on the top and roll it very slowly.

6. Heat thava put the paratha wait till paratha changes colour.

7. Now turn the paratha apply oil along its edges.

8. When both sides turn brown colour take out the paratha.

9. Serve gobi paratha with tomato chutney.

MAIDA POORI

Ingredients

Maida 2 cups

Sooji 3 tsp

Salt to taste

Oil for fry

Preparation

1. To a bowl add maida, sooji, salt and water as needed to make a dough.

2. Divide the dough into 10 equal parts.

3. Roll the dough with the help of oil.

4. Heat oil in a pan, add poori into the hot oil.

5. Press it with the spoon so that the poori should puff right away.

6. When both sides turn golden colour take out the poori.

7. Serve it hot with potato masala or channa masala.

POORI

Ingredients

Wheat flour 1 cup

Salt to taste

Oil for fry

Preparation

1. To a bowl add wheat flour, salt and add water as needed to make the dough.

2.Cover the dough and keep aside for 15 mts.

3. Divide the dough into 10 equal parts.

4. Roll the dough with the help of oil.

5. Heat oil in a pan, add poori into the hot oil.

6. Press it with the spoon so that the poori should puff right away.

7. When both sides turn brown take out the poori.

8. Serve it hot with potato masala or channa masala.

BREAD EGG TOAST

Ingredients

Bread 6 slices

Egg 2

Milk 5 spoon

Sugar depending on taste

Ghee or oil

Preparation

1.Beat eggs along with sugar and milk.

2.Cut bread slices in diagonal.

3.Dip bread pieces in egg mixture.

4.Heat thava add oil and cook bread pieces till both sides turn golden brown.

EGG KOTHU PAROTA

Ingredients

Barota 5

Onion 1

Tomato 1/2

Ginger garlic paste 2 tsp

Green chilli 2

Egg 2

Chicken masala powder 2 tsp

Cinnamon 1/2 inch

Cloves 2

Salt to taste

Oil 3 tsp

Preparation

1.Cut barota, onion, tomato into fine pieces.

2.To a pan add oil, cinnamon, cloves and add onion and fry till it turns golden brown.

3.Add ginger garlic paste.

3.Add barota and egg and fry.

4.Now add chicken masala powder and salt and fry.

5.Garnish with cucumber,onion and tomato.

ALOO PARATHA

Ingredients

Wheat flour 1 cup

Potatoes 2 large (boiled and mashed)

onion one small onion

Coriander leaves 5 sprigs

Green chillies 2

Salt to taste

Oil 3 tsp

Chaat masala 1 tsp

Red chilli powder to taste

Preparation

To the mashed potatoes add chopped onions, chaat masala, red chilli powder, salt, green chillies and cilantro. Mix it well.

Make chapati dough. Divide the paratha dough into 8 equal parts. Divide the potato stuffings also into 8 equal parts (small balls).

Roll the dough into small round shape and stuff it with one potato stuffings and cover it.

Again roll it into, but it is slightly thicker than the normal chapati's.

Heat a pan, put paratha into it. Wait till one side is cook evenly after that turn the paratha and apply oil to it. If both sides cooked evenly take paratha from the pan.

CHAPATI

Ingredients

Wheat flour 1 cup

Milk 3tsp

Salt to taste

Warm water(to make a soft dough)

Preparation

1.To a bowl add atta, milk, salt, mix it well to a soft dough by adding water.

2.Apply few drops of oil to the dough. After 10 mintes, divide the dough into 8 equal parts.

3.Roll the balls by sprinkling atta into the it.

4.Heat thava. Put chapati in thava, apply oil and wait till it starts changing the colour little bit. 5.Turn it and cook other side. When both sides are cooked,take it.

NAAN

Ingredients

Maida 2 cups

Yeast 1 tsp

Sugar 1 tsp

Baking soda pinch

Oil 2 spoon

Yogurt 2 to 3 spoons

Salt to taste

Warm water

Preparation

1. Mix yeast in water and dissolve and leave it for 2 to 3 minutes.

2. To a bowl add maida, baking soda, salt, sugar mix it well then add oil. Mix well.

3. Add yogurt, now add yeast+water to this and make into a softer dough.

4. Now add few drops of oil into the dough and mix well.

5. Keep aside this dough for 4 hours so that it become double in volume.

6. After 4 hours divide the naan into 6 equal parts.

7. Take some maida which helps to make balls and also to roll.

8. Turn on the oven at 500 degree and after 20 minutes place naan in oven for 15 mts.

9. Apply little butter on the hot naan.

10. Serve it with chicken curry or paneer dishes.

BATTURA

Ingredients

Maida 2 cups

Sooji 1/4 cups

Yogurt 3/4 cups

Baking powder1/2 tsp

Sugar 1/2 tsp

Salt to taste

Preparation

1. To a bowl add maida, salt. baking powder and sugar then mix it well.

2. Add sooji to it (to make battura puff up).

3. Now add yogurt and add water and mix it well to make a tighter dough.

4. Sprinkle oil in the top of the dough and mix it one more time.

5. Cover the dough and allow it to rest for 2 to 3 hours to make the dough softer.

6. After 2 hours make the dough into small dumplings(like chapathi) and roll battura evenly in all sides.

7. Heat oil in a pan, drop battura in the hot oil and press battura with a laddle so that we get a good battura.