Methi Masala Puri

Methi masala poori..!!!!

Recipe by Krithiga Sathya Narayanan
Posted on 03/02/2017

Whole Wheat Flour:- 2 Cups
Methi/Fenugreek Leaves:- 1 Cup
Turmeric Powder:- 1 Tsp
Garam Masala Powder:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Salt as per taste
Ajwain/Carom seeds:- 1 Tsp
Til/sesame seeds:- 1Tsp
Curd-1Tsp

1) Chop the methi leaves slightly and set it aside.
2) Mix everything in a bowl except water, add water little by little to make a stiff dough ( dough should not be very soft)
3)Cover the dough with a damp cloth or paper towel and let it sit for 10-15 minutes. Do pooris and Fry in the oil.

Moong Dhal Paratas

Moong Dhal Parathas

Posted by Prema Sridharan 
Posted on 14/05/2015

For Stuffing: Boil 1/2 cup mung dhal in little water adding little ghee or oil, with little turmeric, for just 2 whistles. Dhal should be separate and not mushy. Add ghee to pan and fry 1 tsp jeera,one chopped onion, finely chopped green chillies, add turmeric,red chilli powder, Hing, salt mix well, add the boiled dhal and mix very well with chopped dhania. Mash it a bit so its easier to stuff inside the parathas. For paratha mix atta with ghee and salt and boiling hot water and knead to a soft ball. Make cups of the atta fill the filling inside, roll out the parathas and make them using unsalted butter for drizzling around. Serve with boondhi raita.

Rumali Roti

Recipe : Rumali Roti

Shared by : Radha Natarajan S

Dated : 18/01/2015

A very popular Indian thin flat bread, Roomali roti and so called as the name Roomali means handkerchief, this flatbread is so thin and soft , it can be folded like a kerchief.
The usual way of cooking this thin flatbread is on the convex side of an inverted Indian griddle. Usually maida is used but we avoid it as much a spossible, whole wheat roomali rotis are just as great as the maida ones.

My recipe uses 100 percent wholewheat flour . I got very thin fluffy layered roti , easy to split and fold.

INGREDIENTS:

2 cups whole wheat flour
Pinch of salt.
Water to make soft pliable dough.

2 tbsp of rice flour for dusting the flatbreads before rolling out to bigger discs.

Some oil/ghee to smear on the small discs of rotis.
Method :

Make a soft pliable smooth dough with ingredients and cover with a kitchen towel to rest for 15 minutes .

Then knead once more to a smooth texture, pinch off a small ball and make that into two balls for one roti. Roll each small ball into a small circular disc, , apply the rice flour or maida on one and smear some oil/ghee on both discs . Cover them together and roll them as thin as possible but not with too much force , then you will not be able to separate the thin layer on the roti. I allow the roti to fully puff up so it becomes easy to split the roti into two perfectly.

See the pic

Cook the roti on a very hot tava /griddle and keep flipping them fast to prevent darkening. They can even puff up as we placed tow rotis on one another..so it is likely to puff which make sit easy to split the layer.
Remove and then when little cooled, split the roti from the edges into two thin rumali , like rotis, as thin as handkerchiefs.

Stack these together and keep covered with a clean soft towel to keep them soft.

Peas Parota

Recipe : Peas Parota

Shared by : Indira Ashokshah

Dated : 06/01/2015

Peas fresh peeled n washed......1/4 kg.
G.chilly......2
Ginger........a piece
Salt.....to taste
Sugar.....a pinch...

Wheat flour to make a dough.

Grind fresh peas..ginger..g.chilly without adding water...
Take a kadai..add a spoon of oil ..add grounded peas..salt n a pinch of sugar...fry till it becomez like a puranam..put off gad..

Make a chapathi dough with ..spread and add puran in and roll it into a parota ( ad shown in the picture) Heat tava..put the rolled parota..when done turn put oil..turn again...when it is cooked on both the sides remove.......peas parota is ready to eat with curd..pickle or tomato chutney....