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  • 1 c Whole wheat flour (or 1/3 white + 2/3 whole wheat)
  • 1/2 c Water

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball till it is well rolled out. Warm a skillet and put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2/3 minutes until small bubbles form. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).
Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.

  • 1 cup Whole wheat flour
  • Oil
  • Water

Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining side. Repeat with all six. Serve at once, since they lose crispness if stored.


Make dough for regular chappati's.
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder. Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds. Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.
Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

  • 1/2 kg wheat flour, sieved.
  • 4 tbsps gram flour, sieved.
  • 1 cup methi leaves, chopped.
  • 2 spring onions, chopped finely.
  • 3 tbsps curds, well beaten.
  • Ghee.
  • Salt to taste.

Mix wheat flour with gram flour, salt, curds, 1 tbsp ghee, onions and methi leaves. Mix well. Add enough water to make a stiff dough. Reserve for 30 minutes. Make into lemon-sized balls. Roll each into a 12 cms disc. Cook on a hot greased griddle till browned on both sides. Serve hot, dotted with butter.

For the dough:
  • 1 1/2 teacups plain flour (maida)
  • 1 1/2 teacups whole wheat flour
  • 2 teacups chopped spinach
  • 1/2 teaspoon lemon juice
  • 2 tablespoon ghee
  • 1 teaspoon salt
    To be mixed into a stuffing:
  • 1 teacup grated cauliflower
  • 1 teacup crumbled paneer
  • 2 tablespoons chopped coriander
  • 3 to 4 green chillies, chopped
  • 1/2 teaspoon finely chopped ginger
  • Salt to taste
    For cooking:
  • Ghee

    For the dough: Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser. Sieve the flours with the salt. Add the ghee and mix well. Add the spinach mixture. Make a semi-soft dough by adding enough water.
    Method: Divide the dough into 6 portions. Roll out one portion of the dough, put about 2 teaspoons of the stuffing in the centre and seal the edges. Roll out again into a thick paratha. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. Repeat for the remaining dough portions and stuffing. *Serve hot.


    Serve them with chole.
  • 500 grams plain flour (maida)
  • 1 1/2 teaspoons sugar
  • 20 grams fresh yeast or 2 teaspoons dry yeast
  • 2 tablespoons fresh curds
  • 25 grams ghee or margarine or butter
  • 1 teaspoon salt
  • Oil for deep frying
    Sieve the flour very well. Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth. Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more water. Knead the dough for at least 6 to 7 minutes. Keep the dough under a wet cloth for 30 minutes. Knead for 1 minute. Divide the dough into 20 small pieces and roll out puris with the help of a little ghee. Deep fry the puris in oil. *Serve hot.

    For the dough (using yeast):
  • 1 * teacups plain flour (maida)
  • 1 * teacups whole wheate flour
  • 1 teaspoon sugar
  • 2 teaspoons fresh yeast or
  • 1 teaspoon dry yeast
  • 1 tablespoon ghee
  • 1 teaspoon salt
    For the dough(without use of yeast):
  • 1 * teacups plain flour (maida)
  • 1 * teacups whole wheat flour
  • 1 teaspoon sugar
  • 1 level teaspoon baking powder
  • 3 to 4 tablespoons fresh curds
  • 1 tablespoon ghee
  • 1 teaspoon salt
    For the stuffing:
  • 2 teacups boiled and mashed green peas
  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped coriander
  • 3 green chillies, chopped
  • 4 teaspoons amchur powder
  • 1 tablespoon ghee
  • salt to taste
  • Ghee for frying

    For the dough (using yeast):
    Sieve the flours with the salt. Make a well in the centre. Then add the sugar and ghee and mix well. Crumble the yeast and put in the well. Pour * teacup of warm water over the yeast.Wait for 5 minutes or until bubbles appear on top. Mix the yeast with the flour. Add enough water to make a semi-soft dough. Knead well for 6 minutes and then keep aside for 20 to 30 minutes or until double in size.
    For the dough (without use of yeast):
    Sieve the flours with the salt. Make a well in the centre. Then add the sugar and ghee and mix well. Add the baking powder and then add the curds on top.Wait for 1 minute until bubbles appear on top. Make a semi-soft dough by adding enough water. Knead well for 2 minutes and then keep aside for at least 3 to 4 Hours.
    For the stuffing: Heat the ghee and fry the cumin seeds until they begin to crackle. Add the remaining ingredients and mix well.
    How to proceed:
    Knead the dough and divide into 8 portions. Roll out each portion of the dough into a small thick round. Spread a little stuffing on one round, fold the edges towards the centre and close.Roll out again. Repeat for the remaining rounds and stuffing. Wait for 10 to 15 minutes. Fry the puris with a little ghee in a shallow frying pan. Press and fry on one side, and then repeat for the other side. Serve Hot

  • 2 teacups plain flour
  • 1 teacup milk
  • 1 tablespoon melted ghee
  • 1 teaspoon salt
    For the stuffing:
  • 500 grams grated cauliflower
  • 100 grams grated paneer
  • 3 chopped green chillies
  • 2 tablespoons chopped coriander
  • 1/2 teaspoon grated ginger
  • Salt to taste
  • Butter or ghee.

    For the parathas: Mix all the ingredients and make a dough. Roll out small thin oblong parathas and bake them on tawa very lightly.
    For the stuffing: Mix all the ingredients together.
    How to proceed: Put a little stuffing in the centre of each paratha and close like an envelope. Cook on a tawa on both sides with butter until pink spots come on top. Repeat for the remaining parathas. Variation :MINT PARATHAS. Instead of milk, you can prepare the dough using mint leaves water. Mint leaves water can be made by blending mint leaves, water and a little lemon juice in a mixer.

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