:: Ingredients
Bread slices-8 cut to small peices
Onion- 1chopped
2 or 3 red chillies
1 tsp chilli powder
1 tsp garam masala powder
1 tsp mustard seeds
1 tsp urad dhal
1 tsp bengal gram dhal
Salt to taste
Oil

:: Method
Take oil in kadai, put mustard, add bengal gram dhal, urad dhal, red chillies and
fry. Then add onion pieces and fry till light brown. Add bread pieces, salt, chilli
powder,turmeric powder, garam masala powder, mix well. Sprinkle little water
and cook for few minutes. Serve Hot.

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.

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.

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.