130gr whole wheat flour
120gr white flour
variation: several spices (1-2 tbsps each of chili powder, cumin,
turmeric, etc. to taste, mixed
into the flour mixture)
1/2 tbsp salt
1 tbsp (peanut)oil
1 1/2 dl hot water
oil or ghee to fry
Sift the two flours into a bowl, add salt and rub the tbsp of oil in using your fingers. Slowly add the water, while kneading for about 8 minutes. The dough should then be not sticky and rather elastic. Cover with a damp cloth and let it rest for at least 30 minutes to 2 hours max. Divide the dough in about 15 pieces of equal size and roll them on a lightly greased board (do NOT use flour as this will burn in the oil). Try to make them round and rather flat.

Heat the oil to about 180deg. Celcius and carefully slide a puri in, one at a time. Gently push it down using a spoon – within seconds the puri will blow itself to a bowl. Bake until the underside is golden brown. Turn and cook for 30 seconds. Take the puri out of the oil and let drain. Repeat until all puris are baked.

Serve hot to a vegetable meal and/or with chutney, mushed apples, honey or cheese.

Enjoy your puris.

Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.

Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.

2 cups: Maize flour
1 fistful: Plain flour
1 tsp: Oil
Salt to taste
Water to knead
Method
Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plain flour to help. Or roll with a rolling pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.
Serve hot with Sarson ka saag and slice of onion and lime.

For the dough :
3 teacups whole meal flour
2 tbsp ghee
½ tsp salt

For the parathas :
Ghee for frying

Method :
For the stuffing :
Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera.
Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to

cool.

For the dough
Sieve the flour with the salt. Apply ghee to the flour.
Use water and make into small parts.
Knead properly and divide into 10 to 12 parts.

How to proceed
Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the

edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.
Ready to serve hot.

Method :
Heat about 1½ cups of water in a degchi, adding sugar and salt to it.
Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked.
Take out from flame. Sprinkle some rice flour on a wooden board.
Put the cooked flour on it and knead well.
Shape parts of the dough into big balls and roll them into rotis.
Roast the rotis on hot tawa, which is not greased.
Apply ghee to the roti.

Method :
Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets dissolve.
Cover and keep aside for about 10 minutes or until yeast becomes frothy.
Put the maida in a bowl and make a well like depression in the middle.
Put the ghee, salt and yeast. Mix properly with hands.
Mix more water if needed. Transfer the dough to a floured surface and knead well for about 5 to 7 minutes.
Cover and keep it to rise in a warm place for 1½ hours.
Preheat the broiler to 500 degrees F.
Divide the dough into equal parts and shape them into small balls.
Roll out each ball into ovals about 1 cm thick.
Arrange on a greased heavy-duty aluminum foil.
Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.

Onion Big 1 no chopped finely.
Green Chili Acc to taste Chopped finely
Coriander leaves Few chopped finely
salt Acc to taste
Wheat Flour 2 cups.
Oil 1/4 Cup.
warm water(if necessary) 1/4 cup to knead

Method :
Mix all ingredients except water & oil knead into soft dough. Use very little water if the dough is too hard .

With a help of a rolling pin take a lemon sized dough & roll it to Paratha shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When bubbles appear turn around & add a tsp of oil around the paratha. When the brown spots appear take it out & store in an air tight container or casserrole.

Serve hot or warm with Dhum Aloo .

Fillings:
———
Potato – Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.

Radish – Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower – Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.

Method:
——-
Roll out 2 small chappati’s. Place filling on one, cover with the
second, seal edges and cook as for parathas.

Method:
——-
Make chappati dough. Divide into 6 parts and make balls. Flatten and
roll each.

Spread ghee over them and fold. Roll again.

Heat the paratha on a griddle like you would a chappati, but spread some
ghee over the top side. Turn and spread ghee on the other side. Fry
until the bottom is crisp and golden, then turn and fry the remaining
side.

Repeat with all six.

Serve at once, since they lose crispness if stored.

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