Tasty and Easy Recipes

Ingredients:
1 1/2cup Whole Wheat Flour (Atta)
50 gms Maida
1/2 tsp Baking powder
2 tbsp oil
Water to knead

Method:
Mix wheat flour, maida, salt and baking powder and sieve them together.
Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
Now make small balls of the dough and roll like a thin chapati of about 12″ diameter circle using little dry flour (it should be thin as a tissue)
Heat an inverted griddle(tawa).
Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
Serve rumali roti hot with indian curry.

Ingredients:
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method:
Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Ingredients:
2 cups Chapati Flour
1 cup Spinach (palak), finely chopped and steamed
1tbsp. oil
Salt to taste
1/4th tsp. chili powder or black pepper powder
Oil / butter to shallow fry

Method:
Drain the steamed spinach and cool it to room temperature.
Now mix all ingredients- flour, spinach (palak), salt, chili powder, cumin seeds and 1 tbsp. oil .
Add enough water to make a dough of rolling consistency.
Cover it and keep aside for 30 minutes.
Then make small balls and roll them like parathas.
Put the palak paratha on the tawa (Griddle) and make like you make any paratha.
Serve palak parantha hot with home-made butter,curd or chutney of your choice.