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Cooking time : 20 min.       Serving :  7-8

        Chapati flour       8 oz 
          and               4 oz
        Plain flour

Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest.
If the dough is runny, flour your hands and knead for a few more minutes. Form twelve equal balls and dust each with flour.
Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side.
If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up. Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.
Serve the roti hot.

---Meenakshi Sarma.

Cooking time : 20 min.       Serving :  7-8

       Wheat Flour    1 Cup
       Salt           1/2 tsp. 
       Ghee           2 tbsp.(Melted)
       Oil to Fry
       Water          2/3 Cup(warm)

Mix flour and salt in a large mixing bowl and blend well.Mix ghee or oil into the flour with your. Add 1/3 cup water until the dough is formed and kneadable. Place the dough for about 8 min.
To make pooris, divide the dough into pieces and roll each piece into a smooth ball. Place the balls on a plate without letting them touch and cover with damp cloth. Repeat the procedure for the other half of the dough.
Take one ball of dough, keeping the others covered, and flatten it out into a 1/2" patty. Dip a corner of the patty in melted ghee or oil and roll it out, exerting firm but even pressure, into a 4 1/2" - 5" (or 10") round. Heat the oil over moderately high heat until it reaches about 365F/185C on a deep-frying thermometer. Lift up a rolled-out poori and carefully slip it into the hot oil so that it remains flat and does not fold over. When it is lightly browned on the first side, carefully turn it over and brown the second side. Remove the puffed bread with the slotted spoon and drain on paper towels. Repeat the procedure for all of the pooris.

---Meenakshi Sarma.

Gobi Paratha
Cooking time : 20 min.       Serving :  2 
         Flour                3 Cups
         Grated Cauliflower   1 1/2 Cups            
         Ghee                 2 tbsp.
         Coriander leaves     
         Green chilies       3 Smashed
         Ginger               1".
         Mango powder         1 tbsp. 
         Mint leaves          2
         Chili powder
Mix together salt and flour. Rub in ghee, then add enough water to make a stiff dough. Mix together the rest of the ingredients. Divide the dough in lemon-sized balls. Then roll out each ball a chapati on a floured board. Spread the cauliflower mixture on one round chapati and cover with another round chapati. Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
Grease a smoking tava with ghee and place the paratha over it. When the under-size turns a little golden colored, apply ghee on the top and turn over. Press gently and cover this side also with some ghee.
Keep turning and applying a little ghee until the paratha turns golden colored. Serve it piping hot with a tbsp. of butter and a bowl of seasoned curds.

---Aroona Reejhsinghani .

Meva stuffed Kulcha

Cooking time : 20 min.       Serving :  2 persons                           
       Maida        1 cup
       Curd         1/4 cup
       Milk         1/2 cup
       Baking powder 1/2 tsp.
       Soda          pinch
       Butter       1 tsp.
       Mixed dry     1/2 cup
       Green pepper  1
       Paneer        1 tbsp.(grated)
       Coriander     1 tbsp.
       Salt          1/4 tsp.
Mix the flour, salt, baking powder and soda. Add curd and milk. Make a soft dough. Keep aside for 10 minutes and then mash again and fold into a wet cotton cloth. Leave to ferment for 2-3 hrs. After 2-3 hrs. take it out and make it into 8-10 balls. Fill with the prepared filling, roll out flat and bake in an oven or tandoor.
Spread butter on it and serve with daal or curry or curd. Serve hot.

---Kamlesh Jain

Jalebi Paratha

Cooking time : 20 min.       Serving :  2 persons
For the dough For the filling Flour 1 cup Potato 1 (boiled) Salt pinch Mixed dry Fruits 1/4 cup Ghee or Oil 1/2 tsp. Green pepper 1 Coriander leaves 1 tbsp. Salt 1/2 tsp. Garam masala 1/2 tsp. Oil for fry Sauce or Curd
Method :
Mix the mashed potato, dry fruits chopped fine, pepper, coriander leaves, salt and garam masala and prepare the filling. Mix flour, salt and ghee. Knead into a dough with water. Shape into 4-5 balls. Roll out each lengthwise and fill with the prepared filling. Then roll each up lengthwise and pull into a rope. When the rope is ready, then put one end in the center and twist the rest of the rope in clockwise circles around the centre like it with ghee like a paratha on a griddle til crisp.
Serve with curd or sauce.

---Kamlesh Jain

Panch Medh Paratha

Cooking time : 30 min.       Serving :  4 persons                           

     For the dough:               For the filling:
        Maize flour  1/4 cup                Cheese    1 tbsp.       
        Bajra flour  1/4 cup                Potato    1 (boiled)
        Grated Beet-root 1/4 cup             Green peppers 1-2
   (this has to be mixed with maze flour)   Fresh coconut 1/2 tbsp.
        Grated Radish 1/4 cup              Coriander  1/2 tbsp.
   (this has to be mixed with bajra flour)  Red pepper  1/4 tsp.
        Ground fenugreek leaves             Salt        1/2 tsp.
                 or                         Garam masala 1/2 tsp.
        Coriander leaves
        Ghee or oil for frying

Method to make the filling:
Boil, peel and mash the potatoes. Mix all the ingredients for the filling and knead the mixture.
To make the dough
Sift each flour separately. Add water, gradually smoothening out the lumps, if any, and knead soft dough with each flour. Knead the doughs well. Take lemon-sized balls of each. Each dough will be of a different color. Roll each out lengthwise with the help of dry flour. When 5 ropes in different colors are ready, arrange them in lines and fold like a rope bundle. Press with your palm, and roast on a tava.
Cook the paratha for 1 minute and then turn it over gently. Brush the upper side of it with 1/2 tsp. ghee and again turn the paratha over and brush the other side as well. Cook both the sides of the paratha until golden brown. Do the same with the remaining dough. Serve with raita, pickle or butter.

---Kamlesh Jain

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