2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste

Method

Measure flour in bowl. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide into small balls about golf-ball size, and roll out into 6″ rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Serve as soon as possible; these breads are not as good later.

Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it; Potato Curry is the best.

For spicy puris:
When making the dough, add to the dry ingredients pinches of:

turmeric
hot pepper
cumin/coriander powder
hing

Mix a chunk (about 200 gms of soft tofu) to Chapati /or any Indian bread good for 2 people( 8-10). This will give you protein packed, ultra soft rotis.

Wheat flour 2 cups
Maida 1/2 cup
Baking powder 2 tsp.
Yogurt (Curd) 1/2 cup
Milk 1/2 cup
Ghee 2 tbsp
Salt to taste

Method:

1. Sieve wheat flour, maida and baking powder.
2. Add salt, yogurt, milk and mix well. Add water a little at a time.
3. Knead the dough until it turns very smooth.
4. Set aside for atleast 1/2 hour.
4. Divide into large balls of equal portions.
5. Apply some flour and roll into thick oblong/circular shaped roti..
6. Apply ghee on both sides of the roti and then bake it in a tandoor/ oven.

Serve hot with veg/non-veg dish.

Whole wheat flour 2 cups
Water for kneading

Method:

1. Sieve flour.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Divide into balls of equal portions.
5. Apply some flour and roll into thin chapatis.
6. Cook on Tawa till puffed and cooked.

Apply Ghee & serve Hot

Maida 3 cup
Baking powder 1/2 tsp.
Yogurt (Curd) 1/2 cup
Milk 1/2 cup
Oil 1 tbsp.
Butter 2 tbsp.
Egg 1
Sugar 1/4 tsp.
Salt to taste
Sesame(til) 1/4 cup

Method:

1. Sieve maida and baking powder.
2. Add salt, sugar, yogurt, oil and butter and mix well (crumble with fingers). Add egg and mix well.
3. Add milk and water (if required) a little at a time and knead the dough until it turns very smooth.
4. Cover it with a wet cloth and set aside for at least 2 hour.
5. Divide into medium size balls of equal portions.
6. Roll the ball with a few sesame seeds, apply some flour and roll into thick circular shaped.
7. Now place it in a preheated Tandoor or cook in a preheated oven (350 degrees) by placing it on a greased tray.
8. Remove when it is light Golden brown on both sides. Cut it into two parts diagonally.

Serve hot topped with butter. Serve with veg/non-veg dishes.

Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Grated cauliflower 2 cups
Green chilies finely chopped 2-3
Coriander leaves finely chopped 1 tbsp.
Red chilli powder 3/4 tsp.(according to taste)
Garam Masala Powder 1/2 tsp.
Salt according to taste
Vegetable Oil for making the parantha

Method:

For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour
For Filling
1. Add coriander leaves and green chillies to the grated cauliflower. Mix well.
2. To this mixture add all the spices & again mix well.
For Paratha
1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 to 1 tsp. oil on each side, until light brown and serve hot.

Serve with Chutney or Pickle or Plain Curd.

All purpose flour 1 cup
Yogurt 1 cup
Baking powder 1/2 tsp.
Vegetable oil for frying
Water for kneading

Method:

1. Sieve flour and baking powder.
2. Add yogurt and mix well. Add water a little at a time.
3. Knead into a medium soft dough.
4. Set aside in a warm place to rise for atleast 2 hours
5. Divide into balls of equal portions.
6. Apply some flour and roll into thick puries .
7. Deep fry these puries.
8. Serve hot with Chana Masala

Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Potatoes boiled 3-4 medium size
Green chilies finely chopped 2-3
Small onion finely chopped 1
Dry Fenugreek leaves 1 tbsp.
Red chilli powder 3/4 to 1 tsp.(according to taste)
Turmeric Powder 1/4 tsp.
Salt according to taste
Vegetable Oil for making the parantha

Method:

For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour
For Filling
1. Mash the potatoes. Add dry fenugreek leaves, green chillies and onion.Mix well.
2. To this mixture add all the spices & again mix well.
For Paratha
1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 – 1 tsp. oil on each side, until light brown and serve hot.

Serve with Chutney or Pickle or Plain Curd.

Ingredients:
Wholewheat flour – 1 cup
Gram flour (Besan) – 1 cup
Spinach or fenugreek leaves,coarsely ground – 1/4 lb
Onion, ground – 1 small
Green chillies, ground – 2
Salt & ghee – According to your taste
Method:
Place the flours, spinach, onion, chillies and salt to taste in a deep bowl. Add sufficient water to knead into a stiff dough. Leave to rest for 10 minutes and then knead again. Divide the dough into 8 portions. Roll out each one into a thick round, using a rolling pin. Heat a griddle or heavy frying pan until very hot. fry one round, turning over after 10 seconds. Cook for about 25 seconds until brown spots appear all over. Although they are cooked like chapaatis, being a little longer to cook. Make the other breads in the same way. Serve hot with a generous coating of ghee on one side. This bread goes well with a curry or dall.

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Ingredients:
Sugar – 1 1/4 cup
Stick butter or margarine softened – 1/2 cup
Eggs – 2
Ripe bananas mashed – 1 1/2 cups (about 3-4 medium)
Buttermilk – 1/2 cup
Flour – 2 1/2 cups
Baking soda – 1 tsp.
Salt – 1 tsp.
Chopped nuts if desired – 1 cup
Method:
Heat oven to 350 and grease two loaf pans. Mix sugar and margarine in large mixing bowl. Stir in eggs until well blended. Add bananas, milk, vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans. Bake about 1 hour. Cool 5 minutes on wire rack. Remove from pans and cool completely before slicing. Wrap tightly. Store room temp up to 4 days, refrigerator up to 10 days.