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.

Also known as Pindi Channe in many parts of India, this chick-pea

Preparation is surely one of the favorites country-wide

Serves 8

Ingredients:

2 cups chick-peas

2 tea bags

6 cups water,

1 tsp sugar

2 tsp yoghurt

1 tsp cumin powder

1 tsp black salt

1 tsp garam masala powder

1 tsp chaat masala

2 tsp red chili powder

3 tsp coriander powder

3 tsp coriander powder

1 tsp mango powder

Salt

1/3 cup oil

2 bay leaves

2 cardamoms

1 stick cinnamon

¼ tsp cumin seeds

A pinch asafetida

6 green chilies, slit

2 tsp ginger juliennes

2 tsp chopped coriander leaves

Garnish

Chopped coriander leaves + Onion rings

Thick strips of tomato + Thick deep fried strips of tomato + Thick deep fried strips of potatoes + Lemon wedges

Preparation Method:

1.      Soak the chick-peas overnight in water and tea bags

2.      The next morning pressure cook the chick-peas in the same water with sugar, oil and yoghurt. Allow 3 whistles, check to see if the chick-peas are done, if not then cook further till tender.

3.      Drain all the liquid and discard the tea bags.

4.      Once the chick-peas cool down, add cumin powder, black salt, garam masala powder, chaat masala, red chili powder, coriander powder, mango powder and slat. Keep aside.

5.      In a Kadahi, heat the oil. Add the bay leaf, cardamoms, cinnamon, cumin seeds, asafetida and sauté well.

6.      Add the green chilies and ginger juliennes. Saute well.

7.      Add the chick-Peas mixture and stir well. Check the seasoning and adjust in need be.

8.      Add the coriander leaves and serve hot garnished with coriander leaves, onion rings, tomato strips, deep fried potato strips.

9.      This dish is best served with Bhature