2 cups rice
1/2 cup urad daal
1/3 cup chana daal
1 teaspoon salt
1 teaspoon fenugreek.
Rince and soak in water overnight. ( soak daal and rice separetly) Drain the water, rinse add about 3/4 cup water and blend until smooth. Transfer the batter in a large bowl, mix both rica and daal together . If the batter is too thick, add little water .Batter should be of pouring consistency. Cover the bowl and let ferment in a warm place.
Parathas are the best way to start your day with hot masala chai or with raita.
1 cup fine sooji (semolina)
1 teaspoon salt
1 tablespoon ghee
handfull finely chopped cilantro
1 tablespoon chili flakes
2 tablespoons yogurt
2 tablespoons warm water
1 medium size boiled potato grated
Place the sooji in a large bowl,add salt, ghee,chili flakes,cilantro,yogurt and mix well. Add grated potatoes and warm water,mix until well combined. (dough will look little sticky) Cover and allow to rest for about 10 minutes.Knead the dough, if its too sticky dust little flour and divede into 4 equal parts cover and set aside.
Filling
1 teaspoon garlic paste
2 tablespoons ghee
hand full cilantro
mix all together.
Lightly flour the rolling board ( patlo) Flatten the dough and roll into a circle like roti. Spread the prepared stuffing evenly and fold like a fan, back and forth. Roll into spiral shape and roll again into round disk like paratha. Add little flour if needed while rolling, so that the dough doesnt stick. Heat the skillet /tawa on a medium heat, transfer the rolled partha to the tawa. Bubbles will appear ,flip it with the spatula and spread some ghee as desired. Fry on both the sides until nice and crispy and cooked through.
Halo badha jamye saras majana sooji ane bateta na parotha.
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1 cup millet flour
1 cup wheat flour
1 cup yogurt
1 cup fresh fenugreek leaves
5 tablespoons oil
1 teaspoon turmeric powder
1/2 teaspoon asafoetida
1 tablespoon chili paste
1/2 teaspoon sugar
2 teaspoons salt
1 tablespoon sesame seeds
ghee for roasting
Mix all the above ingredients in a spacious bowl. Bind with the help of a little bit water into firm but pliable dough.
Divide in to 3 to 4 balls
roll out into discs and roast in oil or ghee.
1 Cup wheat flour
3 tablespoons semolina
2 tablespoons ghee
1 teaspoon salt
For the stuffing
1 cup paneer grated
1/2 cup cheese grated
1/4 cup corn boiled
1/4 cup bellpeppars finely chopped
1/2 cup cilantro finely chopped
1 teaspoon black pepper powder
1 teaspoon ginger paste
2 green chilies finely chopped
1 teaspoon chili flakes
3/4 teaspoon salt
In a bowl,combine all the above ingredients and set aside.
In a bowl mix flour,semolina,salt and ghee .Bind the flour with water and knead the dough well. Divide into small balls.Roll out dough into small puris,place the filling in the center, put together the puri and make small ball.Remove excess dough from the top. Deep fry over a medium heat until golden brown.
jikoni 