Tasty and Easy Recipes

Ingredients:
2 1/2 cups Chappati flour
2/3 cup Water at room temperature
Ghee for brushing the bread while rolling out the dough
Oil for deep frying

Method:

Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris.
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve the puri hot with pindi choley or other vegetables.

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:
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.