Pav Buns

Ingredients:

• Plain Flour / Maida - 2 Cups 
• Milk - a little less than 1 cup 
• Salt - 1 Tsp 
• Butter - 4 Tsp 
• Instant Yeast - 2 Tsp 
• Sugar - 1 Tbsp 
• Milk & Butter - For Brushing
• Maida- for dusting
• Oil - for greasing

Instructions

• Warm the milk, Add the sugar, yeast. Mix well, cover and keep aside for 10 minutes. After 10 mins, the mixture will become frothy.
• In a flat pan (prant) or on kitchen shelf, put maida and salt. Mix well.
•  Add frothy yeast mixture to the plain flour. It will look like a sticky mess :) (The moisture in the dough will make our buns soft, so we need the dough to be sticky)
• Now add the butter to the sticky paste and start kneading. Use flat spatula or spoon to bring mixture together while kneading. In this process, rub the mixture with palms as well. It will turn from sticky mass to a dough. Knead it for 15-20 mins atleast. (Time for kneading is important)
• The whole idea of kneading is to activate the gluten. It will take 15 mins for the gluten to get activated and at that time, the sticky mess will start coming together to form a sticky dough. 
• DO NOT add any thing else while kneading. 
• After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for  1.5- 2 hours (atleast keep it for 1 hour ).

• It will double in volume after one hour, (using dry plain flour only IF NEEDED), knead the dough for 2-3 mins. (Don't add too much maida else the pav won't be soft).
• Now divide this dough in equal parts and roll them to form nice round balls using your palm and hand.
• Grease the cake baking tin, place the balls in it. Keep the balls very close to each other. (Else they wont rise up, rather they will spread sideways and become flat).

• Now cover the tin with damp cloth and keep aside for another 40-45 mins.

• Preheat oven at 200 deg C.
• Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
• After 45 minutes, brush the pav gently with milk. Place the cake tin in the oven and bake for 15 minutes at 200 C.
• If the buns dont look brown, bake for some more time. 
• Take them out immediately and brush the top part with butter. 
• Keep aside till they cool and cut them with knife.
• Ready to serve.

Thepla

I learnt this recipe from my dear friend Urvi.
Shelf life: 7 days (if refrigerated) (else min 3-4 days)

Ingredients:

• Wheat flour: 1 cup
• Salt- to taste
• Red chilli pwd
• Green chilli: (chopped)
• Ginger: (chopped)
• Fresh methi leaves ( wash and chopped)
• Cumin seeds: 1 tsp
• Hing: 1/4 tsp
• Oil: 4- 5 tbsp
• Crushed coriander seeds: 1/2 tsp
• Carom seeds: 1/2- 1 tsp
• Haldi
• Oil (for tadka): 1 tbsp

Method:

1. Tadka:
• Heat oil( 1 tbsp) in pan. Add ginger, green chilli, cumin seeds, hing and red chilli pwd. Saute for 1-2 mins.
• Add coriander seeds, carom seeds and haldi. Turn off flame. Add methi leaves. Mix well.
2. In a pan, add wheat flour, oil (4-5 tbsp), salt and tadka. With lukewarm water, knead soft dough.
3. Let it rest for 15- 20 mins.
4. Make the balls and make normal paranthas. (If you are making for travel, brush paranthas with little oil before packing- to keep them more soft)
5. Serve with pickle/ curd.

Note:

You can also add curd while kneading dough and apply butter on paranthas to keep them soft. But avoid any milk product like curd or butter, if making for travel.

Soft Vegggie Sandwich (Vegan)

Serves: ~ 6- 8 medium sandwiches

Ingredients:

• Bread slices
• Carrot (grated): 1-2 (medium size)
• Tomato (Finely chopped): 1
• cucumber (grated): 1/2
• Cabbage/ Lettuce leaves: finely chopped
• Houmous
• Tomato ketchup

Method:

• Veggie mix: Mix grated carrot, cucumber, tomato and lettuce leaves.
• Apply houmous on one slice and tomato ketchup on other slice.
• Put 1-2 tbsp of veggie mix on any one of the slices and put other slice on top.
• Gently press it.
• Ready to eat.

PS:

• For best taste, prepare sandwich 2-3 hours before you eat. 

Tawa Naan

Serves: 8-10 pieces (depending on size)

Ingredients:

• Plain flour:  2 cups
• Dry Active Yeast: 1-1.5 tsp
• Sugar: 1 - 1.5 tsp
• Salt: 1/2 tsp
• Baking soda: 1/4 tsp
• Milk: less than 1/4 cup (lukewarm)
• Oil: 2 tbsp
• For Garnish: Chopped fresh coriander and melted butter (mix them)

Method:

• Preparing dough:

• In a cup, add yeast and sugar. Add 2 -3 tbsp of tepid water. Cover and keep aside for 10 mins. (Don't add hot water)
• In a flat pan, add plain flour, baking soda and salt. Mix well.
• Add vegetable oil and milk. Knead a soft dough using tepid water, if needed.
• Slightly grease the dough with oil.



Dough before fermentation

• Cover and keep aside at a warm place for 2-3 hours, for the dough to rise.

Dough after fermentation

• Preparing Naan:

• Take a small ball of dough and using plain flour, roll it to form a oval shaped chapati/ naan.
• Heat tawa . Put naan on tawa and cook like chapati from both sides.

• Serve:

• Lightly appy the mixture of melted butter and coriander on the top surface of naan and serve with Daal makhni or any other vegetable of your choice.

Rajgira Roti

It can be eaten in Ekadashi Vrat or Navratri Vrat or Janamasthmi Vrat. It is basically a grain-free meal.

Rajgira Roti served with Samak ke chawal ki kheer and avial

Ingredients:

• Rajgira Flour : 1 cup
•  Gajar Aloo subzi: 1 small bowl (Mash it)
• Green chilli: 1-2 (chopped)
• Ajwain:1 tsp
• Salt: to taste
• Red chilli pwd: to taste
• Oil: 3-4 tbsp
• Aluminium Foil paper  (20cm x 20 cm approx )

Method:

• Mix all the above ingredients except oil . 
• Add a little warm water to bind them together.

• Take a little mixture on hand and make a round ball.
• Place the aluminium foil on the rolling board and tuck the foil under it.
• Wet the surface of foil with a little amount of water. (This help protect roti from sticking to the foil)
• Now take a small ball of dough and pat the dough ball to make roti with hand (Don't use rolling pin) on the foil.
• Heat non-stick pan/ tawa.
• Put roti on tawa. Flip when it is slightly cooked (nearly after a few seconds).
• Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
• Oil the other side also. Flip it and heat for another few seconds till done.
• Put butter on it and serve hot.

Bajra ki Roti/ Bajra Parantha

Ingredients:

Dough to make Bajra Roti

• Bajra Flour : 1 cup
•  Gajar Aloo subzi: 1 small bowl (Mash it)
• Green chilli: 1-2 (chopped)
• Ajwain:1 tsp
• Salt: to taste
• Red chilli pwd: to taste
• Oil: 3-4 tbsp

Method:

• Mix all the above ingredients except oil . 
• Add a little warm water to bind them together.

• Take a little mixture on hand and make a round ball.
• On Rolling board, with the help of little dry flour and water, press and pat the ball to make roti with hand (Don't use rolling pin).
• Heat non-stick pan/ tawa.
• Put roti on tawa. Flip when it is slightly cooked (nearly after a few seconds).
• Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
• Oil the other side also. Flip it and heat for another few seconds till done.
• Put butter on it and serve with Saag.

Puran Poli

I learnt this recipe from my dear friend Urvi.
It is a sweet parantha/ roti and a delicacy of Maharashtra.

Ingredients:

• For Stuffing:
• Chana daal: 3/4 cup
• Jaggery:  1/2 cup- 3/4 cup ( to taste)
• Green cardamom pwd: a pinch
• For Dough:
• Wheat Flour: 1 cup
• Oil/ Ghee

Method:

1. For Stuffing:
• Wash and soak chana daal in ample water for half an hour.
• Drain the water and add fresh water (~1 cup) in the pan.
• Turn on the flame and put this pan (containing water and chana daal) on the hob.
• Take a boil. Lower the flame and cook daal until it is just done (around 90% cooked)
• Now drain the water and put daal in  the strainer. Let it cool in the strainer for 10-15 mins.
• Mash the daal.
• Now in a fresh pan, add this cooked daal and jaggery. Cook on low flame till all water evaporates and you get a thick mixture ( as jaggery will make the mixture a bit liquidy).
• Turn off the flame. Add green caradamom pwd and mix well.
• Keep it aside. (see pic of stuffing below)

1. For Dough:
• Knead a soft dough with ample water.
2. Now make a small ball. Roll  it to make a small chapati. Take a 1 tbsp of stuffing and put it in the center of the chapati. Fold from all sides. Make a ball and roll to make a chapati. And cook like a normal parantha with a little oil.
3. Serve hot.

PS:

• For best results, make stuffing of puran poli a day before or atleast 4-5 hours before. So that the stuffing is enough dry. If cooking a day before, store the stuffing in fridge.

Akki Roti stuffed with cabbage

Ingredients:

• Rice Flour: 1 cup
• Red chilli pwd: to taste
• Salt: to taste
• Cucumber: finely chopped
• Onion:1 (finely chopped)
• Coriander: finely chopped
• For Stuffing:  (Mix and keep aside)
• Cabbage - finely chopped (I used Cabbage poriyal, so I didn't add any other spice)
• Salt
• Red chilli pwd

Method:

• In a pan, add all the above ingredients. Now slowly add warm water and bring the dough together with spoon. Make sure there are no lumps. The dough should be semi-viscous. (so that you can pat easily on tawa). 
• Oil the non stick pan/ tawa. Don't heat the tawa.
• Take some dough in hand. Roll it to form small chapati. Put 1 tbsp of chopped cabbage in the centre.
• Fold from all sides.
• With help of dry rice flour, roll again to form a chapati.
• Cook the roti on both sides and serve hot with coconut chutney, carrot chutney or any chutney of yours choice. (You can use oil while cooking rotis to make them crisp)
• Sprinkle a little water on tawa to cool it. Then you make next roti.

PS:

• You can also add methi leaves, green chillies, grated carrots, ground/ grated coconut (fresh), grated ginger in it.
• Traditionally, the dough is placed between two banana leaves. They use rolling pin to spread it or with hands.

Rice Chapati/ Rice Roti

I tasted this recipe at my dear friend Asha's house for the first time. And also learnt from her.

Ingredients:

• Rice Flour: 1/2 cup
• Boiled Water: 1/2 cup (The ratio of rice flour to water is 1:1 but you can use more water, if needed) 
• Salt: to taste
• Oil

Method:

• Boil water in a pan or kettle. Add salt. Mix well.Turn off the flame.
• Slowly add rice flour and mix with spoon/ wooden stick at the same time.

• Once the flour comes together, let it cool for 1-2 mins.
• Now, try to knead it into dough with hands.

• The more you knead, the more softer dough will be. Keep it aside for 30-40 mins.
• Make small balls out of the dough.
• Heat non- stick pan/ tawa.
• Roll the ball to make small chapati. Dust it with rice flour, if needed. 

• Put it on tawa.
• Now you have to cook chapati on the medium to low flame.
• Slighlty oil it and flip the chapati. Apply oil on other side and cook well.
• When both sides are cooked, serve hot with any curry (like kadala curry)

PS:

• You can knead rice dough few hours before making chapatis.
• Don't keep leftover dough in fridge. The dough will become dry.

Gobhi Parantha style 2

Serves: 4-5 paranthas
Ingredients:

• Spinach puree: 1 cup
• Whole Meal Flour/ Wheat Flour: 1 cup 
• Oil: 5-6 tbsp
• Cauliflower: 4-5 florets (grated)
• Onions:1 (chopped finely)
• Salt: to taste
• Fennel pwd: 1/2 tsp
• Coriander pwd: 1/2 tsp
• Onion:1 (chopped)
• Green Chilli: 1 (small) (chopped)
• Garam Masala: 1/4 tsp (Optional)

Method:

1. In a pan, add wheat flour and salt. Knead dough with spinach puree. (If needed, add water). Knead well with hands till dough becomes soft
2. Stuffing: Mix cauliflower,onion, green chilli,onion, salt, fennel pwd,coriander pwd, garam masala properly.
3. Heat non-stick tawa/ pan.
4. Take a little dough and make a small ball. Dust with wheat flour.
5. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides (again to form a ball).
6. Roll it again with rolling pin(belan) to form parantha, dusting with flour to prevent it from sticking to board.
7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
8. Flip again after a few seconds (when parantha turns slight brown). Now oil the top of parantha and flip it again.
9. Oil  the other side also. Flip it and heat for another few seconds till done.
10. Ready to serve with butter, curd or pickle.

Spinach and Lettuce Leaves Chappati

Serves: 4-5 paranthas

Ingredients:

• Spinach Leaves: chopped
• Lettuce leaves: chopped
• Salt: to taste
• Whole Meal Flour/ Wheat Flour: 1 cup
• Oil: 5-6 tbsp

Method:

1. In a flat pan, put spinach and lettuce leaves, wheat flour and salt.
2. Knead dough with water.(Prepare dough by mixing flour and just sufficient water(~1/2 cup).Knead well with hands till the dough becomes soft)
3. Heat non-stick tawa/ flat pan.
4. Take little dough and make small ball. Dust with wheat flour.
5. Roll to make chapati on the rolling board.
6. Put chapati on tawa. Flip when it is slightly cooked (nearly after a few seconds).
7. Flip again after a few seconds(when chapati turns slight brown).
8. Now with the help of any cotton cloth, press it gently near the edges  so that chapati puffs up.
9. When done, remove from tawa. Apply ghee or butter.
10. Ready to serve with any vegetable, raita or daal (lentil).

Mooli Methi Parantha Style 2

Ingredients:

• Whole Meal Flour: 1 cup
• Raddish/Mooli (grated)
• Fresh methi leaves
• Salt: to taste
• Red chilli pwd: 1tsp
• Oil: 5-6 tbsp 

Method:

1. Mix all the above ingredients except oil and prepare dough by mixing with ample water (~1/2 cup). Knead it properly with hands .
2. Take little dough and make a small ball. Dust it with flour. 
3. Roll it on the rolling board with rolling pin to form chapati.
4. Heat non-stick pan/ tawa.
5. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds).
6. Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
7. Oil the other side also. Flip it and heat for another few seconds till done.
8. Ready to serve with butter, curd, pickle or any vegetable curry or daal.

Akki Roti

Its a Karnataka dish. I ate this dish at my friend Asha' s place. I really liked it.

Ingredients:

• Rice Flour: 1 cup
• Red chilli pwd: to taste
• Salt: to taste
• Cucumber: finely chopped
• Onion:1 (finely chopped)
• Coriander: finely chopped

Method:

• In a pan, add all the above ingredients. Now slowly add warm water and bring the dough together with spoon. Make sure there are no lumps. The dough should be semi-viscous. (so that you can pat easily on tawa). 

• Oil the non stick pan/ tawa. Don't heat the tawa.
• Wet your hands and  take some dough in hand. ( You need to wet your hands in order to prevent dough from sticking to your hands.)
• Next step can be done either of the ways.

• Pat this dough on greased tawa to make a round chapati. and now Turn on the tawa. (I used this method though)
• OR,  You can use butterpaper. For that, take following steps:
• Lightly grease the butterpaper. Put a small ball of dough on butterpaper. Pat with hands to make chapati. Heat the tawa. 
• Pick up the butterpaper and transfer the roti on tawa, carefully taking off the butterpaper. (Remember, you have to cook roti only not paper ;) )

• Cook the roti on both sides and serve hot with coconut chutney, carrot chutney or any chutney of yours choice. (You can use oil while cooking rotis to make them crisp)
• Sprinkle a little water on tawa to cool it. Then you make next roti.

PS:

• You can also add methi leaves, green chillies, grated carrots, ground/ grated coconut (fresh), grated ginger in it.
• Traditionally, the dough is placed between two banana leaves. They use rolling pin to spread it or with hands.

Baingan ka Parantha

Ingredients:

• Whole Meal Flour: 1 cup
• Aloo Baingan (For using aloo baingan in parantha, cut the vegetables in small pieces)
• Salt: to taste
• Green chilli: 1(chopped)
• Onion: 1 (chopped)
• Oil: 5-6 tbsp 

Method:

1. Mash aloo baingan with aloo masher.
2. Mix all the above ingredients except oil and prepare dough by mixing with ample water (~1/2 cup). Knead it properly with hands till dough becomes soft.
3. Take little dough and make a small ball. Dust it with flour. 
4. Roll it on the rolling board with rolling pin to form chapati.
5. Heat non-stick pan/ tawa.
6. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds).
7. Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
8. Oil the other side also. Flip it and heat for another few seconds till done.
9. Ready to serve with butter, curd, pickle or any vegetable curry.

Maida Roti

Ingredients:

• Maida/ Plain Flour:  1 cup
• Onion: 1 (chopped finely)
• Green chilli: as per taste(chopped finely)
• Fresh coriander leaves (chopped) 
• Salt : as per taste
• Red chilli pwd: as per taste
• Turmeric pwd: 1 tsp
• Water: to make batter
• Oil

Method:

1. Mix all the above ingredients (except oil) in such a way that there is no lump and forms a semi-viscous batter.
2. Heat non-stick pan and oil it slightly.
3. Put a ladle full of batter on it and spread it flat in the form of chapati. 
4. Oil it slightly on top as well.
5. Flip it when done.
6. Cook the other side.
7. Serve it hot with Tomato ketchup or any chatni or mint sauce.

Pumpkin Poori

Ingredients:

• Pumpkin/ Kadoo: 1 cup (peeled and chopped)
• Wheat flour: 1 cup
• Gram flour: 4 tbsp
• Salt: to taste
• Red chilli pwd: to taste
• Turmeric pwd: 1 tsp
• Ajwain/ carom seeds: 1 tsp
• Oil: for frying

Method:

1. In a pan, add chopped pumpkin, water, salt, turmeric pwd. Cook it for 5-7 mins until it becomes tender.
2. Let it cool. Mash it.
3. In a pan, add wheat flour, gram flour, salt, red chilli pwd, carom seeds and mashed pumpkin. Knead it into stiff dough. (Make sure the dough is not too stiff). Add a very little water, if needed.
4. Cover and keep aside for 15-20 mins.
5. Heat oil in pan/ kadai.
6. Grease your hands, make small balls out of the dough.
7. Roll the balls with rolling pin to make disc shaped pooris.
8. Deep fry until the poori puff up and becomes golden brown colour.
9. Serve hot with aloo ki subzi.

Methi Paneer Parantha

Serves: 4-5 paranthas

Ingredients:

• Indian Cheese/ Paneer:  200 gms (grated)
• Green chilli: 1(chopped)
• Salt: to taste
• Fenugreek Leaves/ Methi
• Fennel seeds: 1/2 tsp
• Coriander pwd: 1/2 tsp
• Green Chilli: 1 (small) (chopped)
• Garam Masala: 1/4 tsp (Optional)
• Whole Meal Flour/ Wheat Flour: 1 cup
• Oil: 5-6 tbsp

Method:

1. Knead dough with water.(Prepare dough by mixing flour and just sufficient water(~1/2 cup).Knead well with hands till the dough becomes soft)
2. Stuffing: Mix paneer, fenugreek leaves onion, green chilli, salt, fennel pwd, coriander pwd, garam masala properly.
3. Heat non-stick tawa/ flat pan.
4. Take little dough and make small ball. Dust with wheat flour.
5. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
6. Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
8. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
9. Oil the other side also.Flip it and heat for another few seconds till done.   
10. Ready to serve with butter, curd or pickle.

Cabbage Paratha

Ingredients:

• Whole wheat flour: 1 cup
• Oil: 10-12 tbsp
• Cabbage Poriyal (for stuffing)

Method:

1. Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
2. Heat non-stick tawa/ flat pan
3. Take little dough and make small ball. Dust with wheat flour.
4. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
5. Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
6. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
7. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
8. Oil the other side also.Flip it and heat for another few seconds till done.   
9. Ready to serve with butter, curd or pickle. 

Sweet Besan ka Parantha

Ingredients:

• Milk: 1/2 cup
• Sugar: 8-10 tbsp
• Whole Meal Flour/ Wheat Flour: 1/2 cup
• Besan/ Gram Flour: 1/2 cup
• Oil: 7-8 tbsp

Method:

1. Add sugar in milk and dissolve it.
2. Put besan and wheat flour in flat pan. Knead dough with milk. (If needed add little water or milk). Knead well with hands.
3. Heat non-stick tawa/ flat pan.
4.  Take little dough and make small ball. Dust with wheat flour.
5.  Roll to make chapati on the rolling board. Apply oil in the center and fold it .(you can give any shape like square, triangle or pentagon)
6. Again roll to make parantha, dusting with flour to prevent it from sticking to board.
7. Put parantha on tawa. Flip when it is slightly cooked (Nearly after a few seconds)
8. Flip again after a few seconds (when parantha turns slight brown). Now oil the top of the parantha and flip it again.
9. Oil the other side also. Flip it and heat for another seconds till done.
10. Ready to serve with any Vegetable curry, daal/ lentil and curd. 

Cheese Parantha

Ingredients:

• Whole Meal Flour: 1 cup
• Fenugreek Leaves: chopped
• Cheddar Cheese: grated
• Salt: to taste
• Green chilli: 1-2 (chopped)
• Oil: 5-6 tbsp 
• Red chilli pwd: to taste
• Ajwain/ Carom seeds: 1 tsp

Method:

1. In a pan, add whole meal flour, fenugreek leaves, salt, green chilli, red chilli pwd and carom seeds. Prepare dough by mixing with ample water. Knead it properly with hands till dough becomes soft.
2. Take little dough and make a small ball. Dust it with flour.
3. Roll it on the rolling board with rolling pin to form a small chapati.
4. Put 1 tbsp of cheese in the center. Seal carefully on all the sides.
5. Roll it again to form a chapati.
6. Heat non-stick pan/ tawa.
7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds).
8. Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
9. Oil the other side also. Flip it and heat for another few seconds till done.
10. Ready to serve with butter, curd, pickle or any vegetable curry.