BHATURA

Ingredients

2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

Method:

Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up or else wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour.
Repeat for all.
Serve hot with hot Chole and slices of onions and lemon.

NAAN

Ingredients

3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
Salt to taste
1/2 tsp baking soda (soda - bicarb)
Warm milk for kneading.

Method

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth.
Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct
(or nothing like toasting over bar-b-que coals or in oven).
Serve hot with a blob of butter on it.

MOOLI KE PARATHE (RADDISH PARATHAS)

Ingredients

1 medium sized mulli (radish)
3 cups wheat flour
Oil
Salt
Powdered Coriander seeds, Red Chilli,
Turmeric and Dry Mango Powder

Method

Wash and grate the mulli and keep aside after mixing some salt.
After sometime press the mulli between hands to remove the water.
Heat oil in a kadai add the mulli to it and season with the dry powders.
Warm it for sometime and then remove it from heat.
After it cools down add it to the flour along with some oil and salt and make a tight
dough mixing water carefully or the dough will become too loose.
Keep aside for some time.
Then make small balls and roll them like parathas.
Put the paratha on the tawa and make like you make any paratha.
Serve hot with curd and chutneys or pickle of your choice.

POTATO (ALOO) PARATHAS

Ingredients

1 recipe paratha dough (refer basic paratha recipe)
2 large potatoes boiled and peeled
4-5 green chillies finely chopped
1/2 tsp. ginger grated
4-5 garlic flakes crushed
1 tbsp. coriander leaves chopped fine
1/2 tsp. turmeric powder
salt to taste
1 tbsp. oil
Oil to shallow fry

Method

Mash the potatoes.
Heat 1 tbsp. oil in a heavy pan.
Add ginger, chilli, garlic, stir.
Add coriander, potatoes and other ingredients.
Mix well.
Roll each paratha as per instructions in introduction.
Deep fry each parathas as per instructions in introduction.
Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds.

TOMATO ONION PARATHAS

Ingredients

1 recipe paratha dough (refer basic paratha recipe)
1/2 cup tomato finely chopped
1 cup onions finely chopped
1 tbsp. coriander finely chopped
1 tsp. red chilli powder
1/2 tsp. cumin powder
salt to taste
oil to shallow fry

Method

Mix all ingredients, except dough and oil.
Take a lump of dough as per introduction.
Divide into 2 lumps. Roll both separately into thin chappatis.
Drain excess water from the mixture every now and then.
Spread some filling on the chappati, moisten the rim with water.
Press the other chappati over it, seal the rims together.
Shallow fry as per introduction.
Serve hot and crisp with butter or chutneyor vegetables