Ajwain Methi Pooris Recipe

Fried puffed up bread
Makes:16 pooris

Ingredients:

2 cup flour
½ cup semolina
½ tsp salt
5 tsp oil
Warm water to knead the dough
1 tsp thymol seeds
3 tsp dried fenugreek leaves
Oil for deep frying the pooris

Preparation Method:

1. Knead all the ingredients except the oil for frying, together to make a stiff dough.
2. Cover with a damp cloth and keep aside for 1 hour.
3. Break the dough in balls and then roll them out in 3 – 4 discs. Deep fry these in hot oil. Gently push down on puris as they fry (in a slightly bouncy motion) with a large flat draining spoon to make them puff. Fry till they are golden brown. Serve hot.

Masala Miss Roti Recipe

A typical Punjabi favorite made with gram flour
Makes:12-14 pieces

Ingredients:

4 cup wheat flour
2 cup gram flour
1 tsp red chili powder
½ cup finely chopped onion
2 green chilies, finely chopped
2 tsp finely chopped coriander leaves
½ tsp cumin seeds

Preparation Method:

1.    Mix all the ingredients together with water to knead into a smooth dough.
2.    Divide the dough inot 12-14balls. Roll them in discs of about 3 ½ diameter on a floured board.
3.    Roast both sides of the rotis on a hot griddle till they are cooked.
4.    Apply ghee on top of each roti and serve hot.

Hariyali Chutney Roti Recipe

An unusual combination of bread andchutney
Makes:12-15 small rotis

Ingredients:

1 cup wheat flour
200 gm spinach, boiled with little water and a pinch of salt, then pureed
2 green chilies (chopped finely)
1 onion, chopped
1 tsp salt
2 tsp chaat masala
½ cup yoghurt
4 tsp ghee
2 tsp chopped coriander leaves
2 tsp chopped mint leaves
2 drops green food color

For the chutney spread
½ cup spinach puree, remaining after kneading the dough
1 tsp garlic paste
4 tsp tomato puree
1 tsp chaat masala
½ cube of super seasoning
1 tsp red chili powder

Ghee for pan frying the roti
Wheat flour for dusting the roti

Garnish

Chopped coriander leaves

Preparation Method:

1.    Knead all the ingredients together into a smooth dough and leave it to rest for half hour. Keep aside ½ cup spinach puree for the chutney.
2.    For the chutney spread, heat the spinach puree in a kadhai. Add the garlic paste to it and sauté well.
3.    Add the tomato puree, chaat masala super seasoning and red chili powder. Keep aside.
4.    Divide the dough into small balls. Roll out one ball into a small round.
5.    Smear a little ghee over the round. From the centre, cut a line towards the outer edge as if cutting a segment. Then take one cut edge and scroll the round into a cone. Press down the cone between your palms and roll out again into a small round. Once again smear a little ghee and repeat the process. This time, roll out into a 8 diameter roti.
6.    Heat a griddle and shallow fry the rotis by applying ghee on both the sides. Similarly prepare the other rotis.
7.    Dot the prepared spinach chutney on the rotis and serve hot, or serve the chutney on the side.
8.    Garnish the rotis with coriander leaves.

Bhaturas Recipe

A perfect accompaniment to sukhe channe
MAKES: 10 medium size bhaturas

Ingredients:

2 ½ cup flour
½ cup semolina
1 cup yoghurt
1 tsp salt
1 tsp sugar
2 tsp ghee
¼ tsp baking powder
Little warm water
Oil for deep frying

Preparation Method:

1.Shieve the flour, semolina, salt and baking powder in a bowl
2. Whisk together the sugar, yoghurt and ghee. Pour the mixture slowly into the flour. Add just enough warm water to knead into a soft dough.
3. Cover with a damp cloth and leave it to rise in a warm place for 2 hours.
4. Divide the dough into small balls and then keep covered for 10 minutes.
5. Roll out into small discs of 5 diameter. Deep fry in hot till golden brown. Drain well on paper and serve hot.

Punjabi Roti Recipe

Corn flour and wheat flour bread
Makes:8-10

Ingredients:

2 cups maize flour, sieved
½ cup wheat flour, sieved
1 tsp salt
Warm water for kneading the dough
3 tsp chopped coriander leaves
4 medium size potatoes, pressure cooked, mashed
1 tsp red chili powder
Ghee for shallow frying

Preparation Method:

1.    Add the salt, potatoes, red chili powder, coriander leaves and water to both the flours. Knead into a smooth dough.
2.    Divide the dough into small 1 balls. Roll out into 8 rounds with a rolling pin. Sprinkle with wheat flour occasionally while rolling to avoid the dough from sticking.
3.    Heat a griddle; shallow fry the rounds well on both sides. Serve hot with any curry preparation.

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