Jeera ajwain Roti

this roti is it self can be part of your special dinner or you can try for a change. Using a simple wheat dough , you can convert into this roti . I have learnt  it from my cousin.

ingredients

 2 cup wheat flour
water
2 tps cumin seeds
2 tps ajwain
salt

Method
make dough with water , in a medium soft dough
1. take a lemon size dough.
2. roll like small roti.
3. distribute little cumin seeds, ajwain seeds, salt. roll on it.
4. spread a little flour on it.
5. roll a medium size roti.
6. method of cooking is slightly different. cook it on a tava that is used for roasting papad, or other vegetable.
7. cook from both side till golden brown.
8. spread butter on one side (with jeera and ajwain)
9. Serve hot with vegetable of your choice

Chana Dal Bhari puri

This Puri is part of most of festivals in my in laws place. Its really good option for brunch or heavy breakfast

Ingredents


1.5 cup Chana dal
1 tps jeera
1 tps red chilly powder
1/2 tps turmaric powder
salt according to taste


2 cup whole wheat aata
2 tps oil
salt accoding to taste

Oil to fry

Method
1. sock chana dal in hot water for 1 hour


2. add dal, red chilly powder, turmaric powder, dal , bhuna jeera in cooker. add water. it should be less because we have to make dry dal. let it cook for 4-5 vessels


3. open the cooker. and mash the dal.


4. mix salt and oil in the flour. make smooth dough


5. divide dough in 8-10 small portion.


6. make small chapati from one portion. take little mashed dal fill in center. make like ball by closing corners.


7. make puri from that. dont make too thin .


8. Fry in enough oil.


9. serve hot with curd or aalu sabji
 

Note - Image is indicative purpose only.this image is take from web

Thepla

Rotis and Parathas are important part of Indian diet. I always like to add variety in this part. This time I have tried Thepla.. a Gujrati recipe. It’s a good if you want some variation in taste. You can store it for two three days.

Ingredents

1.5 Cup Whole wheat flour
½ cup of besan
1 tps salt
2 tps oil
1 tps red chilly
1 cup finely chopped methi leaves
1 cup Curd

Method: 

1. Mix wheat flour, besan , chopped methi leaves, salt, red chilly and oil
2. Add curd and water to make semi hard dough. Keep it for 10 mins
3. Divide it into 8 equal part
4. Roll out each portion . heat the tava.
5. Cook on both side until brown. Add little oil on both side.
6. Serve hot

Puran Poli

Ingredients:

2 cups chana dal, soaked in water for 4 hours

2 cups jaggery (adjust for sweetness)

2 cups refined flour

3 tbsp oil

1 tsp cardamom powder

1/4th tsp nutmeg powder

1/4th tsp nutmeg powder

3/4 tsp turmeric powder

Method:

1. Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.

2. Add jaggery and cook further and then mash into a soft paste.

3. Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.

4.Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.

5. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.

6. On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.

7. Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.