Palak Paratha

Ingredients:
Filling
Half a bunch- Palak (Washed and drained)
2- Boiled Potatoes

Tempering:
1/2 tsp- Hing (asafoetida)
1/4 tsp- red chilli powder
1 tsp- coriander powder
2 tsp- oil

Masala paste :
2 tsp- Cumin seeds
1 inch- Ginger
3-4 - Green chillies (according to spice levels)
1 inch- cinnamom
3-4 - cloves
2 - cardamoms
salt to taste

Paratha
2 cups- whole wheat flour
3 tbsp- oil
Sufficient amount of water to knead the flour into a smooth dough

Process:
Make the paratha dough just like the way you would for making roti. For the roti recipe, click here.
Knead it really well for 15-20 mins into a smooth dough. The Paratha dough has to be really soft with good elasticity. Smear the dough with 3 tbsp of oil and allow it to sit for minimum 30 mins.


Pictoral

1. Boil the spinach and squeeze out the water. Make it into a fine paste.
Meantime boil the potatoes separately, remove the skin and smash them.
Heat oil in a small pan, add the tempering ingredients.Then the ground paste of masalas. Fry them for 2 mins until the raw flavor of the spices goes away. Now add the spinach paste and saute them until the moisture content gets evaporated. Add this to the smashed potatoes. Give it a good mix and make small spinach balls out of it.

2. Make equal number of small dough balls of the paratha.

3. Roll out the dough ball to a small radius enough to cover the spinach filling.

4. Cover the spinach filling without any tear.

5. Dust the roll with enough flour.

6. Spread it out evenly in thickness with your hand. This prevent from tear and spill out.








7. Then use a rolling pin to roll it out big and thin.

8. Place the paratha on a heated tava. Flip it after a couple of seconds.

Wait until both the sides of the paratha are cooked and apply ghee. Serve it hot with fresh cream or yogurt.

Chapati/ roti

It's unleavened flat bread made out of wheat flour called atta, an integral part of the Indian cuisine which is normally had with cooked vegetables or curries. It can also be used to make sandwich wraps. Delicious yet healthy!


Things you will require:

Chapati tawa- an iron conclave griddle of 10-12inch diameter.

Rolling pin

Tongs


Ingredients:

2.5 cups- Wheat flour

1/2 tsp- salt

1 cup- wheat flour- for dusting the dough while rolling

1cup- warm water or as required.





Pictorial                                                            

Put the flour in a large bowl and make a small well in the middle of the flour and pour the water in it bit by bit with your left hand and mix the flour and water with your right hand. Continue kneading the dough until the mixture cleans the side of the bowl and has become non sticky. Knead it into a moist and soft dough. Cover and rest the dough for 15- 20 mins.

After resting the dough, knead the dough well once again and divide in into a little bigger than golf size balls.

On a slightly dusted surface, flatten each ball of dough with your hand and dust it once again in the wheat flour and start rolling it out.

Roll out the dough with the help of  a rolling pin into a thin round patty- 5 inch in diameter. Roll it from the center and dust it once in while to avoid it sticking to the surface. Make the edges thinner than the center.

Pre-heat the chapati tawa over medium heat and flip the rolled out dough on to the tawa. When the bubbles start to appear, turn it over.

When both the sides are done, press the edges with a clean cloth to puff up the rotis.

Serve it hot either dry or topped with butter. 

Beetroot Poori/ Pink Poori's

Ingredients:
½ cup- Wheat flour (atta)
½ cup- All purpose flour (Maida)
¼ tsp- Salt
3 tbsp- Juice out of the grated beetroot
Warm water
Oil to fry

Servings- 6-7 poori's

Process:

1.Mix all the above ingredients except oil.
2.Pour sufficient warm water to knead it into a firm dough.
3. Smear a a tablespoon of oil on the dough and let it sit covered for about 30- 45 mins
4. Once again knead the dough with a bit of oil for 2-3 mins
5.Make small balls (golf ball size) and roll them out with medium thickness
6.Heat oil in Medium high flame and once the oil is hot enough, Fry the poori's to a golden brown color.

Serve the attractive pink pooris with paneer or vegetable curry.

Methi Poori

Ingredients:
1 ½ cup – All purpose flour (maida)
½ a cup- Semolina (Rava/ Sooji)
2 Tbps- Dried Methi leaves (Kasoori Methi)
½ tsp – Ajwain
¼ tsp – Salt
1 ¼ cup warm Water
Oil to deep fry

Servings: 10 poori's

Process:

1.Mix all the above ingredients except oil
2.Pour the warm water and knead it into a firm dough
3.Smear a a tablespoon of oil on the dough and let it sit covered for about 30- 45 mins
4.Once again knead the dough with a bit of oil for 2-3 mins
5.Make small balls (golf ball size) and roll them out with medium thickness
6.Heat oil in Medium high flame and once the oil is hot enough, Fry the poori's to a golden brown colour.

Place them on a tissue paper to soak out the excess oil. Serve hot with Dal or Vegetable curry.