BATETA MASALA PURI

1 cup wheat flour

1 tablespoon sooji

1 potato boiled and smashed

1 tablespoon ghee

1 teaspoon salt or to taste

1 teaspoon chili flakes

1 teaspoon sesame seeds

1/4 teaspoon carom seeds

1/4 teaspoon turmeric powder

handful of cilantro finely chopped

1 to 2 tablesppons water

Place all the above ingredients in a large bowl except water. Mix all together until well combined. Add water as needed approx 2 tablespoons, and knead the dough. Cover and allow to rest for 10 minutes. Divide the dough into about 18 equal portions, roll out into small puris ( little thicker then normal puris) . Deep fry on high heat on both the sides until golden brown. Remove and drain on a kitchen towel. Enjoy bateta masala puri with masala chai.

LACCHA PANEER PARATHA

1 cup white flour

1 cup wheat flour

1 teaspoon salt

1 teaspoon sugar

1 tablespoon ghee

water to bind the dough

4 teaspoos of corn flour + 6 teaspoons of melted ghee ( prepare slurry) for later use.

In a bowl,place all the above ingredients and prepare semi soft dough,add little water at a time. ( almost like roti) Cover the dough and allow to rest for 10 minutes. Divide the dough into 2 pieces,roll them out into thin flat disc and brush melted ghee onto the disc. Roll the disc into tight swiss roll, cut into 8 equal pieces by slicing through with a sharp knife and press with your palms( you will see the layers swirling) set aside. Dip each disc into the dry flour and roll them out into thin falt disk like puri. Cover and set aside.

Stuffing

1 cup paneer

1 tespoon salt

2 green chillies finely chopped

1 onian finely chopped

dandful chilanro finely chopped

Gree for frying

In a bowl combine all the above ingrediend and set aside.

Take one rolled disk,place on the surface or patlo and place the paneer stuffing in the centre. wet the sides of the disc with just little water top with another disk and seal the edges. Dust with flour and roll into a quarter inch thick paratha. Roast on tawa or skillet on medium heat with ghree until crispy and golden brown.

KARACHI HALWA

1 cup corn starch

2 cups water

2 cups sugar + 1/2 cup water

1/2 cup melted ghee

1 teaspoon lemon juice

1/2 teaspoon food color of your choice

handful of almond slivers

In a bowl combine corn starch and water until throughly mixed. set aside. In a heavy skillet,place sugar and water and let simmer on a medium heat until just slithly sticky. Stir in the lemon juice and mix well. Add the corn stach mixture slowly mixing continuosly on a low heat for about 10 to 15 minutes. Add tablespoon of melted ghee at a time and keep stirring untill all the ghee is absorbed. Add color and nuts mix until the mixture leaves the sides of the pan and will look glossy. Transfer in a greased tray.Allow to cool for about 30 minutes,once set cut into the pieces.