Methi Paratha (Fenugreek Leaves Flatbread)

Take 2 cups of Wheat Flour in a mixing bowl, Add 1/2 tsp of Ajwain / Carom Seeds, 1/2 tsp of Turmeric Powder, 1/4 tsp of Cumin Powder, a tsp of Garam Masala, a tsp of Chat Masala Powder, 1/2 tsp of Ginger Garlic Paste, a tsp of minced Green Chillies, 2 tsp of Oil, a tbsp of Yogurt and Salt as needed. Mix well and slowly add water to make soft dough. Add a tsp of Oil and coat it over the dough and let it rest for 30 minutes in a covered bowl.

Break away lemon-sized ball from the dough and roll into a thick paratha, while dusting with wheat flour as needed. Heat a pan and cook the paratha with a tsp of Ghee on both sides. 

Serve warm with yogurt and pickle.

Garlic Paratha with Cheese dip

Dough - Take a cup of All Purpose Flour, a cup of Wheat Flour, 1/4 cup Sooji, 1/4 tsp of Salt, a tsp of Sugar, 1/2 tsp of Baking Powder, 2 tbsp of Oil in a bowl. Start mixing the dough with a cup of Water, by adding little by little. Knead well for 6 -7 minutes, spread a tsp of Oil over it and set aside covered in a bowl for 30 minutes.

Garlic Mixture - In a bowl, melt 3 tbsp of Butter and add a grated or 3 tsp of minced Garlic Cloves, 2 tbsp of minced Coriander Leaves, 1/4 tsp of Red Chilli Flakes and 1/4 tsp of mixed herbs.

Make 8-9 golf ball sized balls out of the dough. And start making roti out a ball. Melt the garlic mixture in microwave for few seconds and apply some over the rolled out roti. And then, start pleating it and roll into a ball (to create layers). Roll the pleated ball again into a roti. Use all the other dough balls to make rolled out rotis, stuffed with Garlic mixture.

Preheat the griddle on medium heat and put each rolled roti on it and cook until golden brown with some Ghee. Serve with spicy curry or cheese dip.

Cheese Dip - Heat a tbsp of Butter in a pan. Add and bring 1/4 cup of Milk to boil on low heat. Reduce the heat and add a tsp of Milk Powder, 3 tbsp of Processed Cheese like Cream Cheese / Cheese Bread / Slices. Once the cheese is melted, remove from heat. Allow to cool. 

Tandoori Roti (on Tawa)

In a large bowl, take 2 1/2 cups of Wheat Flour, a tsp of Sugar, a tsp of Baking Powder, 1/2 tsp of  Salt, 1/4 tsp of Baking Soda. Mix everything until well combined. Add 1/2 cup of Yogurt, 2 tbsp of Oil and knead into a smooth and soft dough by adding Water, as required. Cover and set aside for about an hour.

After an hour, knead the dough again for 5 minutes. Separate the dough into ball sized dough and dust with some wheat flour to roll out the rotis. Roll gently making sure the rotis are slightly thick. Heat a tawa on medium heat. Sprinkle a tsp of water one side of the rolled roti and place it water face down on a hot tawa. Press gently and allow to cook for a minute or until the base is cooked. Now flip the tawa and cook the other side of the Roti.

Serve warm.

Chole / Chana Bhatura (Chickpeas Curry with deep fried Bread)

Chana / Chole - Soak 2 cups of Chole / Chana overnight in 6 cups of Water. Drain and keep aside.

In a pressure cooker, add the soaked Chole/Chana, 5 cups of water, 2 tea bags, a Bay Leaf, an inch of  Cinnamon stick, a Cardamom and Salt to taste. Pressure cook on high heat for 3 whistles and then reduce to low heat and cook for 10 minutes. Remove from heat and allow to cool. Drain and reserve the water and discard the spices.

In a pan, add 2 tbsp of Oil and saute Half a chopped Onion, 3 slit Green Chillies until golden brown. Add a pinch of Turmeric Powder, Salt to taste and a tsp of Ginger Garlic Paste and saute till the raw smell goes away. Add 2 chopped Tomatoes and saute till the gravy comes together. Add a tsp of Red Chilli Powder, 2 tsp of chole masala and add the drained Chole to the pan. Coat them with the masala gravy and saute for 2 minutes. Then, add a cup of the reserved water and cover cook for 10 minutes. Remove from heat and garnish with Cilantro Leaves and peeled Ginger juliennes (optional). 

Bhatura - In a large bowl, take 2 cups of All Purpose Flour, 2 cups of Wheat Flour, 3 tbsp of Sooji, 3 tsp of Sugar, Salt to taste, a tsp of Baking Powder and few pinches of Baking Soda. Add 4 tbsp of Oil, a cup of Yogurt and 1/2 cup of Milk to the mixture and knead into soft dough. Cover and let it rest for 2-3 hours.

Divide the dough into 15-16 smaller balls and let them rest for 10 minutes. Heat oil to deep fry the Bhaturas.

Roll out each small ball into a circle or oval shape of medium width (not too thin or too thick). Add one at a time to the hot oil and remove with ladle when puffed and golden brown on both sides.

Kerala Parotta and Chicken Salna

Parotta - 

Take 4 cups of All Purpose Flour, a tbsp of Oil, a tsp of Salt and a tsp of Sugar in a large mixing bowl. Slowly add water to make it a soft dough. Cover and keep aside for 2-3 hours.

After greasing the surface and hands with oil, pinch dough to make smooth round tennis sized balls, greasing them with oil. Roll each ball into a 4 or 5 inch roti and let it rest for 10 minutes. 

Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet while smearing oil as you spread the sheet. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 minutes. 

On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased. 

Heat a tawa on high heat, place the thick parotta on the tawa and cook on both sides till golden brown on medium high heat. Drizzle oil as you roast them on the hot tawa. Prepare parottas with rest of the rosettes the same way. 

Now take each parotta, place on the work surface and using both your hands, crush them 
together similar to clapping action. This helps to open up the layers of the parotta. Repeat this action with all the roasted parottas. 

Chicken Salna - 

Masala Paste - Roast 3 Cloves, 1/2" inch Cinnamon, a Cardamom, a tsp of Cumin, 1/2 tsp Poppy Seeds, a tsp of Fennel Seeds and a tsp of Pepper Corns for 3-4 minutes on low heat. Grind the roasted ingredients with a small roughly chopped Onion, 2 Green Chillies, 2 tbsp of roasted Chickpeas/ 2 tbsp of Peanuts / 6-7 Cashewnuts and 1/4 cup of Fresh Coconut to a fine paste, adding little water as needed. 

Heat 4 tbsp of Oil in a pan, saute finely chopped 2 Onions and few Curry Leaves for 8-10 minites on medium heat. Add and saute a tbsp of Ginger Garlic Paste for 5 minutes. Add 2 tsp of Red Chili Powder, the cleaned 1 Kg of Chicken and mix. Cook on high heat for 4 minutes, stirring once in a while. Reduce the heat and cover cook for 15 minutes. Add a chopped Tomato and cover cook with lid for 10 mts on medium flame, mixing once in a while. Add the masala paste and cook on medium heat for 3-4 minutes. Add 2 cups of Water, Salt to taste and bring to boil. Reduce the heat and cover cook till chicken is done. Garnish with Coriander Leaves and serve hot with Parotta.

Onion Kulcha

Filling - Mix a finely chopped Onion, 2-3 finely chopped Green Chillies, ¼ tsp of Ajwain Seeds, ½ tsp of grated Ginger, ¼ tsp of Cumin Seeds, Salt to taste in a bowl and set aside.  
Dough - Mix 3 cups of All Purpose Flour, ½ tsp of Baking powder,1/8th tsp of Baking Soda, 1 tbsp of Sugar,Salt to taste, ¼ cup of oil,½ cup of Yogurt in a bowl and knead into soft dough.Set aside for atleast 1-2 hours. 

Kulcha - Divide the dough into small pieces and make rounds of each. Roll it out into a small chapati with the help of a rolling pin, place a spoon of filling in the center of the rolled out dough and bring all the sides up to enclose the filling. Press it down and roll into naan shaped kulchas.

Oven - Set the oven at 400F and to broil. Place the Kulcha on a baking pan and let it broil for 2-3 minutes until the top is browned. Turn the kulcha and broil for another 2 minutes.

Stove top - Heat a pan on med-high heat and place the Kulcha. Pour little oil on all the sides of the Kulcha and cook for 3-4 minutes.Turn when brown spots start appearing on the surface of the bottom end. Do the same for the other side.

Serve hot with butter melting on top.

Naan (with yeast)

Yeast - In ¾ cup of Lukewarm Water, dissolve 1 tsp of active dry Yeast and keep aside for 10 minutes.

Dough – In a bowl, take 2 cups of All Purpose Flour, a tsp of Sugar, a tsp of Salt, a pinch of Baking Soda and mix well. To it, add 2 tbsp of Oil, 2½ tbsp of Yogurt and mix well to make dough. Add yeast mixture and knead to make smooth and soft dough. Cover the dough and keep in a warm place for 3-4 hours till the dough becomes double in volume.

Naan - Heat a pizza stone in the oven for 30 minutes at 500 F and then put it on high broil. Knead the dough for about 2-3 minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling. Lightly wet your hands and take the rolled Naan, and place onto the pizza stone in the oven. In about 2-3 minutes, the naan will have golden brown color on top and is cooked. Take it out of the oven and brush lightly with Ghee.

Mooli Paratha - 2 (White Radish Roti)

Dough - In a bowl, add 2 cups of Wheat Flour, 2 tsp of Besan (Bengal Gram Flour), 2 tsp of Rice Flou, Salt to taste and 1 tsp of Oil (optional). Mix the flours well with water to prepare a dough. Keep aside covered for 30 minutes.

Mooli (Radish) - Clean, peel and grate 2 medium Mooli (Radish) to get about 400gm. Squeeze out the water by pressing betwewn palms.

Stuffing - Heat 1 tbsp of Oil in a pan, add 1 tsp Ajwain (Carom Seeds) and a pinch of Asefotida. Add 2 tbsp of Besan (Bengal Gram Flour) and fry for a minute. Add squeezed mooli and fry for 2-3 minutes. Add 1 tbsp of Green Chilli paste, 1 tsp of Red Chilli Powder, ½ cup of chopped Coriander Leaves and 1 tbsp of Lemon Juice. Combine well and cook for 10 minutes on medium heat. Add Salt to taste and keep aside to cool.

Paratha - Knead the Paratha dough for few seconds. Divide and shape the dough into round balls. Roll it out to the size of a small-sized puri. Place 2 Tbsp of stuffing in the centre. Raise the sides and cover the filling. Flatten and roll out into a medium thick paratha by dusting occassionally in the wheat flour.

Mooli Paratha - 1 (White Radish Roti)

Dough - In a bowl, mix 2 cups of Wheat Flour with Salt to taste and a tbsp of Ghee, forming into smooth dough with Water as needed. Separate dough into golf-sized balls and set aside.

Mooli Mixture (Radish Filling) - Squeeze out all the water from a cup of grated White Radish and mix Salt to taste, 5 chopped Green Chillies, an inch of grated Ginger and set aside.

Paratha - For each dough ball, roll out the dough into a small circle and put around a tbsp of the raddish mixture in the centre. Bring the ends of the circle together and form into a ball. Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a 6-inch circle. Fry on a heated pan adding a bit of ghee around the edges to crisp it up.

Serve hot with Tomato-Chili Ketchup.

Lachcha Paratha

3 cups Whole Wheat Flour
Salt to taste
2 tsp Ghee / Clarified butter
2 -3 tsp Ghee + 3 tsp wheat flour
2 -3 tbsp flour for dusting
Water as required making the dough
2 -3 Oil
Take the flour in a bowl along with salt and ghee. Mix well. Slowly add the water and knead to soft pliable dough. Cover with a wet muslin cloth and let it rest for 20 - 30 mins.
Make a mix of the ghee and flour together separately. Divide into equal balls. Flatten the ball over the flour, and using a rolling pin, roll out the balls into thin circles. Spread a little of the ghee and atta mix over the top and roll inwards tightly as a rope. The way you do it, you will end up with a tight rope, circled with the mix inside all covered.
Over the top of the rope, dip your fingers in the ghee atta mix and spread over the rope. Circle as a spiral with ends nicely closed. Dust the flour over this and gently roll it again. Meanwhile heat a tawa and once it's hot, fry the rolled out paratha. When one side is cooked and rises up, spread a little of the ghee atta mix on the top and sprinkle oil around the parathas. Flip over the other side and cook in the same way. Ensure it doesn't get burnt. Once it's cooked on both sides, remove to a plate and clap at it while it's hot. This way you will loosen the layers.

Aloo Paratha (Potato stuffed Roti)

Dough - Mix 3 cups of Wheat Flour with Salt to taste and 2 tbsp of Oil thoroughly. Knead with enough Water and 2 tbsp of Yogurt (optional). Make soft dough and keep aside for 30 minutes. 

Stuffing - Boil 4 Potatoes, peel the skin and mash them well in a bowl. In a small bow, mix in 2 tbsp finely chopped Green Chillies, 1 tbsp of Red Chilli powder, 1 tbsp of Coriander+Cumin powder, 1 tbsp of Ginger Paste, 4 tbsp of Lemon Juice and Salt as needed. Add this prepared masala to the mashed potatoes and mix well.

Paratha - Take a small ball of dough and dust it with flour. Roll into a thick roti (about 3-inch). Place the stuffing in middle of the roti. Cover it with ends of roti. Press gently by hand and turn another side. Dust this ball and roll smoothly up to 6-inch parathas.
Heat a flat pan and place the aloo paratha on it. Cook for 1 minute on low flame. Turn other side and heat on medium flame until golden patches appear. Drizzle some oil or ghee on top and flip. Repeat on other side. Cook both sides till it turns to a golden shade.

Serve with Yogurt, Pachadi or Tomato ketchup.