pooran poli

Ingredients:

All purpose wheat flour or u can use flour (called maida) 1 ½ cups + 2 tbsp for dusting
Refined oil 1 tsp
Channa dhal 1 cup
Jaggery or sugar 1 cup (as per your taste)
Cardamon powder 1 tsp
Ghee 2 tbsp



Preparation:

Add enough water to flour prepare soft dough. At the end add 1 tsp oil and cover it with a moisture cloth. Keep it for 3 hours at least.

Meanwhile, soak the channa dal in water for 30 minutes. The dal is very soft now. If you prefer, you can cook for 3 whistle in pressure cooker. Strain the water fully. Keep the dal in the strainer for sometime to remove excess water. Grind this into fine paste preferably in a grinder without adding water.

Now take a bottom thick vessel. Add sugar or jaggery with ¼ cup of water to it. Once it is melted . Then keep it boiling for 5 minutes. Now add the grinded channa dhal paste to it. Keep stirring. In 15 minutes it will become thick. At the end add elaichi powder and mix it well.

For this quantity you can prepare 8 to 9 polis. When it is cooled, make pooran balls and flour balls .
Now roll the flour dough in to a small circle. To get a thin poli, you have to roll this small circle, from the end keeping the middle portion thick. Fill it with pooran balls. Then roll it again with the help of maida for dusting. It will never crack in between. Instead you will get an even shaped thin poli .
Heat the non stick pan on medium heat. put the poli. Add few drops of ghee while turning to other side. Mouth watering poli is ready. You can have as many as you like. Since by doing this method, it will consume only less ghee/oil. Poli ready to eat!

Aloo paratha

To make a dough: mix in a shallow bowl
2 1/4 cups Indian whole wheat flour
1/2 teaspoon salt
Add:
about 3/4 cup warm water (enough to make a dough)
Cover and set aside.

To make the stuffing: boil, peel, and mash 3 large potatoes

3 Tablespoons fresh coriander leaves finely chopped ,

2 tablespoons fresh mint leaves finely chopped,

2 green chillies,
1 1/2 Tablespoons cumin/coriander powder
1 1/2 teaspoon salt,

grind coriander,mint and green chillies together, and keep aside.

Method :

To form the paratha, make equal-sized balls of dough. Using all-purpose white flour as needed, roll out the balls into rounds . Place about 2-3 Tablespoons of the filling on round, and make a small ball out of it. , then carefully roll out the paratha .

To saute the paratha, preheat a frying pan on medium-high heat.put paratha and Add 1 /2 teaspoon oil on the first side of paratha . Flip and put oil on the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt.

Roti / Chapati

Ingredients:

To make about 6:2.5 cups chappati flour with 1 cup water at room temperature made into a dough1 cup chappati flour in a large plate for dusting the dough while rolling it outghee for brushing the roti.

Method:

To roll out the dough:

Prepare the desired amount of dough from the Basic Dough recipe. After resting for 1- 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.

Method of cooking the chappati or roti:

Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.

Gas Stove:If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked. after u finish put some ghee or oil on roti to keep it soft for longer time...enjoy it with dal or any sabji..