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.

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.