Gobi Paratha

Ingredients:
Wheat flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
Filling
Grated cauliflower 2 cups
Turmeric powder 1/4 tsp
Coriander leaves chopped 1 tbsp.
Red chilli powder 3/4 tsp.(according to taste)
Garam Masala powder 1/4 tsp.
Saunf (Fennel seeds) Crushed 1tsp
Salt 1tsp
Olive Oil for making the paratha
Method:
For Dough:
• Sieve flour, add salt & add water little at a time. Knead into medium soft dough.
• Cover and keep aside it 15 mins.
For Filling
• Grate Cauliflower & add coriander leaves & red chilli powder & all the rest of the spices except oil & mix well.
Final step
• Divide the dough into balls of equal portions & roll one ball at a time in the form of a small puri or size of a cookie.
• Put 1tsp of the filling mixture in the center of the puri, close it from all sides. Close it well to make sure the mixture doesn’t come out.
• Apply some dry wheat flour on both sides and roll it gently to the size of a tortilla.

• Now cook on a hot tava or pan, by applying 1/2 to 1 tsp oil on each side, until light brown & serve hot with pickle or sauce.
• Serve with Chutney or Pickle or Plain Curd.

Puran Poli

Ingredients:
2 cups chana dal, soaked in water for 3 hrs
2 cups jaggery
2 cups refined flour (Maida)
1 cup Milk
1 tsp cardamom powder
Pinch of saffron (Optional)
Ghee for frying
Preparation:
1. Soak the chana dal for 3 hrs and cook it in a pressure cooker till soft. Drain out the excess water from the dal.
2. Add jaggery to the dal and mix well.
3. Grind to a smooth paste in a blender.
4. Add cardamom powder, saffron and mix well.
5. Fry the above mixture in microwave or in a pan till the batter becomes dry enough and keep it aside.
6. Mix refined flour (Maida), milk and make very soft dough. Knead very well. 7. Divide the dough into small equal portions. With greased palms, take one portion of dough and flatten it to make like a roti. Don’t make very thin roti.
8. Place 1 tbsp of the chana jaggery dough in the centre and fold the roti from all sides to cover the paste completely.
9. On a well-floured board or preferably over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches roti shape. Make sure the paste doesn’t try to slide out of the roti. Use a little flour if that happens and then roll.
10. Fry each poli on a hot, dry girdle or tava with ghee. Roast both sides till well done. Smear with ghee on both sides when done. Serve warm with ghee.

Tip: Use milk instead of water for the dough to make the roti's softer.

Naan

Naan is a flatbread made in India and other surrounding countries. Naan is like pita bread, yet softer. It is made in wide varieties like Garlic naan, Plain naan, Paneer naan etc. It is usually served with a combination of dals and vegetable curries.

INGREDIENTS:

• 1 package active dry yeast
• 2 teaspoons sugar
• 3/4 cup warm water
• 1 1/2 cup all purpose flour (Maida)
• 1 teaspoon salt
• 1/4 cup ghee
• 3 tablespoons plain yogurt
• melted butter for brushing

PREPARATION:

Add sugar and yeast to ¾ cup warm water. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
Combine flour and salt in another bowl. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes, until the dough soft. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled. Preheat oven to 425. Divide dough into 8-10 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking tray and brush with melted butter. Cook in oven for 8 minutes or until lightly browned and puffed up.