Brinjal perugu pachadi (Curd chutney)

Ingredients

1 brinjal ( big one)
1 cup curd
green chillis
salt
mustard seeds,cumin seeds,oil for seasoning
turmeric

Procedure

place the brinjal on the stove directly and keep it till the outerportion burns slightly and it becomes soft. keep shifting the brinjal on the stove to make sure it is cooked on all sides.

pour 1 sp oil for seasoning. After oil is heated, add mustard seeds and cumin seeds and wait till it splutters.Chop green chillies finely and add it in the seasoning.

Take curd in a bowl and mix with little water to give a soft consistency. Add the seasoning and turmeric powder and mix well.

Peel off the brinjal and make a small paste . Mix the brinjal in the curd mixture and mix well. It can be served with roti or rice.

Aloo Tikki Burger

For those who are addicted to Burgers..here is a simple way to make Aloo tikki Burger at home..


Ingredients (For one burger)

For tikki:

Potato - 1
Green peas - 10 gms
Bread - 2
Maida - 4 tbspn
Salt - 1 tsp
Garam masala - 1tsp
Coriander powder -1tsp
red chilli powder - 1tsp
Oil

For Coleslaw:

Cabbage - 20 gms
Onions- 1
Tomato -1
Salt
Lemon juice

For Burger:

Burger bun -1
cheese slices
Mayonnaise
Mustard sauce
tomato sauce

Procedure:
Coleslaw:
cut the cabbage and onions into thin slices. add salt and 2 drops of lemon juice and marinate it. after 5 mins try frying it in pan for 5 mins ( microwave 600 watts 2 mins) and keep it aside.
Aloo Tikki:
Boil aloo and grean peas. remove all the water and mash it and add salt, coriander powder, garam masala, chilli powder and mix it well .Pepare the maida mixture with maida, salt, chilli powder and add water to get near watery consistency but enough to stick to tikki. make the bread to bread crumbs . Take a spoon of oil on the hand to make tikki easily and take a ball of aloo mixture and pat to to the shape of patty enough diameter to fit into u r burger. place the patty on the maida mixture and put it on bread crumbs. Make sure all the areas of tikki are filled with crumbs. Either pan fry or shallow fry the tikki.
Burger:
spread mayonnaise on the lower bun and place the coleslaw ( salad) and place the tikki.spread very little mustard sauce add cheese slice and put the remaining slaw on top of it. add tomato sause as required and the burger is done.
The fillings are as per interest.

Instant Tomato Pudina Pachadi/Chutney

This chutney is very easy and quick to make. It can stay for 3 to 4 days if refrigerated. It can be had with rice, idli, dosa, upma etc.

INGREDIENTS
Big Tomatoes - 4
Chilli green or red (not the dried ones)  - 3 to 4
Pudina - one small cup
mustard seeds, fenugreek seeds - 1 spoon each
tamarind - a small pinch
Salt, Oil

PROCEDURE:
1. Dry roast the mustard and fenugreek seeds for around 3mins. Constantly stir so that they don't burn.
2. Grind them into fine powder once the seeds have cooled down.
3. Put 2 spoons of oil in a tava and after it is hot, add chillies and tomatoes (cut the tomatoes into 4 portions)
3. Add a pinch of salt and close the lid for the tomatoes and chillies to cook well.
4. Once the tomatoes are soft and well cooked, keep them aside to cool down.
5. Add these to the grinder, add the mustard-fenugreek powder, tamarind and salt to taste
6. Grind them well to get the tasty chutney/pachadi :)

Ragi Dosa

So us who eat dosas very frequently multiple choices and healthier options are much needed. Adding flavours and curries to dosa batter will bring multiple choices but if we want to go for healthier options then we have to try other grains as well. We at home used to eat other grains like ragi, jowar,bajra very less comparitively and im finding out recipes with these from mom . But they dont taste as good as other grains... Making them into dosa seemed a safe choice.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
Ragi seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
ragi flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:

• Soak urud dal ,rice and ragi seeds for 4 hours.
• Grind them into smooth paste in a wet grinder or food processor.
• add water as needed to make smooth paste dont make it too runny.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Flour procedure:

• Soak urud dal for 4 hours.
• Grind the dal into smooth paste .
• Add the ragi flour and rice flour and mix well by adding water as needed to make batter.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Preparing Dosa;

• Once the batter is fermented can keep in fridge for 4-5 days .
• Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
• Heat tawa and drizzle some oil.
• Take a dollop of batter and spread it into a circle.
• Drizzle some oil around the dosa .
• Flip it and make sure its cooked on both sides.
• Serve hot with any chutney. Check the recipe index for chutney recipes.

Betel leaf chaat (Tamalapaku tho chaat) (paan patta chaat)

This is one yummy, different dish for the snacks session..
If you have some guests coming home for high-tea, then surprise them with this dish - exotic, special yet very much ethnic.. both kids and adults will love this dish..

INGREDIENTS:

Betel leafs - 10 to 12
Besan (gram flour) or Wheat flour - 1 cup
Green Chutney - (pudina, coriander leaves, green chillies)
Sweet chutney - (Tamarind, jaggery)
chat masala, salt, chilli powder
curd

PROCEDURE

• . We have to make fritters (bajji) of betel leafs. I have used wheat flour for the fritters ( you can use gram flour as usual)

For fritters:

• Take one cup of flour and add salt and chilli powder to taste. Add water and make a running solution (which can lightly coat the betel leafs). 
• Make sure the mixture is not very thick, we want the frtters to be crispy
• Heat oil in a deep bottom pan 
• Once the oil is heated, dip the betel leaf in the flour solution and deep fry in oil. Take it out once both sides is golden brown.
• Make fritters of all the leaves and keep aside

To make chat:

• Get your chutneys ready 
• Green chutney - grind all the ingredients listed (with salt and bit of water) to make paste
• Sweet chutney - Heat water on stove and add tamarind and jaggery until they dissolve and solution becomes dense. 
• Keep the plates ready to be served. 
• On each plate, get the chat ready by following the below process:
• Break the fritters into pieces and place them on the plate (1 to 2 leaves per plate)
• Pour curd on top of each of the pieces with a spoon gently
• Now put few spoons of green chutney and sweet chutney as per taste on the pieces
• Sprinkle salt, chilli powder (a pinch), chat powder, amchur powder - as per taste

Tasty tasty Betel leaf chat is ready!! With every bite, along with the other elements of the chat, you will feel the hint of betel leaf which is very refreshing!! 

So, why wait..Go ahead and try it out!!

Bajra dosa

Ive talked about multiple dosa varieties and keep adding more to my list and after preparing Ragi dosa.. bajra came on my next grain list and my I cant imagine my surprise when it turned to be delicious .I surely missed on this dosa for a long time.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
bajra seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
bajra flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:

• Soak urud dal ,rice and bajra seeds for 4 hours.
• Grind them into smooth paste in a wet grinder or food processor.
• add water as needed to make smooth paste dont make it too runny.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Flour procedure:

• Soak urud dal for 4 hours.
• Grind the dal into smooth paste .
• Add the bajra flour and rice flour and mix well by adding water as needed to make batter.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Preparing Dosa;

• Once the batter is fermented can keep in fridge for 4-5 days .
• Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
• Heat tawa and drizzle some oil.
• Take a dollop of batter and spread it into a circle.
• Drizzle some oil around the dosa .
• Flip it and make sure its cooked on both sides.
• Serve hot with any chutney. Check the recipe index for chutney recipes.

Veggie sandwich with mayonnaise

I know its been some time we posted here..  but life sometimes goes crazy with work and you are busy to do your passion. Im happy coming back to my blog and with loads of new recipes.

For all those who are super busy in life and running around a quick recipe to munch.

Absolute no cooking time.. who wouldnt love delicious food without having to spend hours cooking it. Cooking early morning and running out for work has always been a nightmare. And for people with kids cooking up breakfast lunch and snacks for all the family members is very strenuous. 

Sharing the joy of making simple things to be peaceful in crazy mornings. 

Recipe:

Yellow capsicum - 1

carrot -1

lettuce - 1/4

salt- a pinch

mayonnaise - 3 tbspn 

Procedure:

• Finely chop all the veggies.
• In bowl add the chopped veggies, salt and mayo and mix it well.
• spread the mixture on bread and have a go.
• You can toast the bread if you like toasted bread but this bread spread can be had with soft bread too.

Beetroot Halwa

Ingredients:
beetroot- 2 big
milk- 1/2 litre
Sugar- 3 cups
ghee- 5 tbsp
minutemaid/condensed milk - 4tbsp (optional)
dry fruits for garnish

Procedure:

Peel the beetroot and grate it.

boil the milk and add grated beetroot in the milk. boil it for 15-20 mins with closed lid till they are cooked.

Once they are cooked add sugar and keep mixing and keep in flame for 10 mins until the milk evaporates.you can add more sugar if you have a sweet tooth.
mix till it becomes a thick mixture and add ghee and condensed milk for additional flavour.

saute the dryfruits in ghee. you can use almonds,cashenuts and raisins
add the dryfruits into the halwa and mix it well.

It can be had hot and also cold. One combination to have it is with icecream. better a vanilla or plain flavours .

Bread Halwa

Bread Halwa is the quickest and yummiest of all the dessert recipes I've made till date.. I've fallen in love with it. Here is the recipe for u all...

Ingredients :

Bread loaves - 2

Milk - 2 cups

Sugar - 1 cup

Ghee - 3 tb spoon

Vanilla essence, elaichi (cardamom)
PROCEDURE :

Break the bread into small bits and roast them till golden brown in ghee.

Boil milk in the pan and add sugar to it. Add a hint of Vanilla essence and cardamom powder to it.

Now add the roasted bread and let it cook for 5 mins on low flame.

Yummy Bread halwa is ready. Garnish it with cashews and you can serve it hot or cold.

Karam dosa

Dosa is staple food for all south indians.. we cannot live without eating dosa atleast once a week. As it can be added with multiple variations you never get bored of it. From crunchy to spongy , spicy to minty and different chutneys and curries added to it there will be unlimited list of dosa dishes.

There used to be a place in my hometown called Dosa palace . It boasts about 101 dosa varieties. Thats all they serve there just dosas.. We used to be so eager to go there and try all the varieties. It had from schezwan dosa to noodle dosa to masala dosa everything veg.

When we were kids we used to prepare all dosa varieties whenever there is dosa at home.. karam dosa, ghee karam dosa, rayalaseema dosa, tomato pachadi dosa, masala dosa, ghee roast dosa .. hmm too tiring to write down all names. Ever since we started this blog we always wanted to post all our dosa recipes but whenever we prepare it too eager to eat it that we lack patience to click good pics.. so if any pics we have are too boring and too mundane and raw..

This time however I made sure to click atleast one good pic.. Since I dont use any DSLR or setup.. just clicking from my iphone sure made it easy.

Recipe:

Ingredients:

Dosa batter - 1 cups for 2 dosas

Karam chutney -  1/4 cup for 2 dosas

oil as needed around 1 tbspn

Procedure:

• Take dosa batter and make sure it is thick enough not too runny.
• Heat the tawa drizzle some oil and spread it out.
• I sprinkle some water after heated to remove the oil residue this will make sure its not too oily and the dosa dosent stick to the tawa.
• take a dollop of batter and spread on the tawa to form a circle.
• Take 1 tbspn of karam chutney and spread it on the dosa as soon as dosa is spread.
• drizzle some oil over the dosa and around it.
• Dont flip the dosa the karam chutney will stick to the tawa. Let it roast on one side.
• Take out the dosa and serve with any chutney.

Brinjal Potato Masala Curry

I was searching through my food pantry to see what veggies I have as I was preparing a curry for myself. Except for  few brinjals and potato the pantry was clear. I love these two veggies but very rarely prepare a combination of them. Though it started out as no choice veg combination I starting loving it.

The softness of brinjal and mushy potato makes it a wonderful combination. My moms homemade curry powder made it even more better. Though Ive tried this curry powder recipe before and do with the same proportions somehow my moms taste better always. may be she adds some mommy magic inside.


Recipe:

Ingredients:

Brinjal - 4
Potato -3
onion - 1
green chillies - 2
salt
turmeric - 1/4 tspn

seasoning

mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal - 1/2 tspn
curry leaves - 3
oil - 1 tbspn

Curry powder:

urud dal - 1/2 cup
channa dal - 1/2 cup
coriander seeds - 1 tbspn
cumin seeds - 1 tbspn
cinnamon - 1 stick



Procedure:

• Cut onions and brinjal into thin long pieces and potato into medium size chunks.
• In a wok add oil and once heated add all the seasoning ingredients.
• Once mustard seeds splutter add green chillies and fry for half a minute.
• add onions and a pinch of salt and let it fry till the onions turn transluscent.
• add potato and brinjal and little salt and cook with close lid in medium flame for 15 mins.
• Once the veggies are almost cooked add the curry powder and saute it well.
• and let it cook for 10 minutes without lid by sauteing it every 5 mins.
• Add chopped coriander leaves at the end for enhanced flavour.
• You can use any brinjals I used purple brinjals.. green long ones might not be good for this dish as they get mushy very quickly
• This curry can be had with either roti or rice.

Curry powder procedure:

Dry roast all the ingredients and make fine powder out of it.

Bonda

There are numerous snacks in Indian cuisine both delicious and addicitive. The downside though all might not be too healthy. Most of then deep fried and packed with calories but its comfort food and every street is packed with snacks stalls where people throng for a quick evening bite.

My mom is an expert at making snacks and coming home from school or college we used to have hot snacks awaiting. She has the knack of making something delicious with the available stuff.

Bonda is one suck quickie.. If you have Dosa batter at home then you can make quick bondas. The batter has to be thick .. the base batter before adding water up for dosa.. if its too runny its difficult to prepare.

Just take thick batter add onions chillies and anything else you are interested on and then time to get dirty. Take the batter in hands and try to drop a lump of batter into hot oil. some people use spoon to keep hands clean but whats cooking without using  hands.

Recipe:

Ingredients:

Dosa batter  - 2 cups

onion - 1 medium

green chilli - 2

curry leaves - 5-6

salt as needed

Procedure:

• In a bowl add all ingredients and mix properly.
• Take a deep and thick bottomed wok.
• add oil till half of it.. or till the bondas can float.
• Take the batter in hand and once the oil is heated try to drop some batter like a tear drop.
• Let it fry till golden brown.. keep moving it around to cook on all sides.
• Serve with any chutney

Coriander coconut chutney

For something so regular in our food like like chutney for everyday breakfast we need varieties to bring a big difference. There is the plain coconut chutney and a coriander twist to it for enhanced flavour.

We make idly dosa atleast 4-5 times a week sometimes twice a day for breakfast and dinner that eating the same chutney has become too boring. So every new flavour added to the plain chutney is making us more excited to eat our food. For all those who wants a new twist for idly/dosa.

Recipe:

Ingredients:

chutney

roasted chana dal - 1/2 cup

grated coconut - 1 cup

coriander leaves chopped - 1/2 cup or take a good handful

green chillies - 2

salt as per taste - 1/4 tspn

seasoning

red chillies -2

cumin seeds - 1/2 tspn

mustard seeds - 1/2 tspn

channa dal - 1/2 tspn

oil - 1 tbspn

Procedure:

• In a food processor add all the chutney ingredients. No need to roast or cook anything.
• Dont add water and grind it to a powder.
• Now add water as needed around 1/4 cup and grind it well.
• Salt can be added as needed and dont make the chutney too thick nor too thin.
• Once the chutney is prepared we need to add seasoning /tadka to it.
• In a small wok add oil . 
• Once oil is heated add all the seasoning ingredients.
• Once they start to splutter remove from flame and add to chutney.
• Mix it well with the chutney.
• This chutney can be had with any south indin tiffins.

Broccoli paratha

Broccoli is said to be very healthy and yet we eat them very less. I havent found broccoli in abundance in my childhood , now in cities yes but in small towns and villages its almost never seen in India. But as we found this veggie it has been our favourite and we started experimenting and including it with masala into Indian cuisine.

Broccoli rice for adults and porridge for babies Multi gran broccoli porridge and broccoli and carrot porridge are few noted here but Ive used extensively for my baby.

Another result of our experiments is broccoli paratha. Since we love paratha and try making multiple varieties wanted to try out of box veggies for it.The result is a delicious yet healthy paratha you could never leave.


Recipe: 

Ingredients:

Wheat flour - 1 cup for 4 parathass
salt - 1/2 tspn as per taste
chilli powder - 1 tspn
water for making dough
oil for frying.

for stuffing:

broccoli - 3/4
onion - 1 medium
cumin seeds - 1/4 tspn
garam masala - 1/4 tspn
coriander powder - 1/4 tspn
amchur - 1/8 tspn
chilli powder - 1/2 tspn
salt as needed - 1/4 tspn

Procedure:

• Take a large bowl and add wheat flour, salt, chilli powder. Make a small well in the flour pour water (around 1/4 cup) and knead it to form a soft dough. Add water as needed. the dough shoudnt be sticky.
• If more water is added then knead it for some time to absorb the water or add flour to balance it.
• cover the dough with a cloth and keep aside.
• Clean the broccoli and remove the florets and finely chop it. Or alternatively can grate the broccoli to get fine pieces.
• Chop onion finely .
• In a wok add 1 tbspn of oil and add cumin seeds.
• Add onions and salt and fry till translucent.
• Add broccoli and stir it and cook in low flame with closed lid for 10 minutes. Can alternatively fry it in high flame but make sure you are always there to prevent burning.
• add all the masala powders and mix well.Once cooked keep aside.

Preparing paratha 

• divide the dough into 4 balls.
• apply some wheat flour on one ball and flatten it into a small thick circle.
• take 2 spoons of filling broccoli and place it in the middle.
• Now close the corners to the center to form a ball.
• apply flour to it and flatten it into parathas.
• Prepare all the parathas and keep aside.
• Heat the griddle/tawa and put a paratha on it.
• cook it in medium flame till its roasted by flipping it.
• apply oil on both sides while flipping to taste better .

Parathas can be had with any pickle and curd/yoghurt.

Onion Karam Chutney

Karam dosa and karam chutney is quite popular in Rayalaseema region of Andhra. Karam usually means spicy as the name suggests it is quite spicy with lots of chillies on it. Some people accompany it with ghee to reduce the spiciness others love as it is.

Onion Karam chutney can be prepared either with or without tomato, I do both the variations and love without tomato one as its quite spicy.

This chutney can be had with all south indian breakfast dishes but best serves with dosa. Karam dosa is prepared with this karam chutney.

This is easiest and quick recipe as we dont need to cook anything just raw chutney.

Recipe:

Ingredients:

Onion - 2
tomato - 1/2 (optional)
red chillies - 7
tamarind a pinch 
salt as needed

Procedure:

• Cut the onions into big pieces and tomato too.
• In a mixie add all the ingredients and grind to a paste. 
• Add water as needed but water from onions should be enough.
• It should not be too smooth.
• Instead of red chillies can also use red chilli powder.
• Based on the color of chillies the chutney color might change from bright orange to bright red.
• If its too spicy add little tamarind juice and salt.

Bhindi fry

Ingredients:

Ladys finger - 250 grms
oil - 2 tspn
salt as per taste
seasoning :
cumin seeds - 1/4 tspn
mustard seeds - 1/4 tspn
channa dal - 1/4 tspn
red chilli powder - 1/2 tspn as per taste
turmeric - 1/4 tspn

curry powder:
urud dal - 1/2 tspn
channa dal - 1/2 tspn
coriander seeds - 1/2 tspn
pepper - 1/4 tspn
dry coconut (optional) - 2 tbspn

procedure :

dry roast the curry powder ingredients till aroma comes in. It shud be slightly golden color. make the roasted items into a fine powder and keep aside. this powder can be used later for other curries too.

wash the ladys finger and cut both the ends. slit into 4 pieces and cut them into half. this will give long thin bhindi.

In a wok add oil. once oil is heated add cumin seeds, mustard seeds, channa dal once they splutter add the bhindi, salt and fry it . cook with closed lid for 5 mins and with open lid for 5-7 mins. make sure you saute them in between so that it dosent burn. Dont mix it too much it might make the bhindi mushy.

after its fried add the curry powder, turmeric powder, chilli powder( if reqd) and salt( if needed) and mix it well. fry it for 3 mins so that bhindi is slightly roasted.

This curry can be used as side dish with rice and roti.

Pulihora /Tamarind Rice (Temple Style)

Pulihora/Puliogare is a traditional south indian dish which is treated as  mandatory every festival and anything auspicious. Not sure where and how it started but this dish is treated with utmost respect.

Any temple we go if there is prasadam then it would 90% be pulihora. Every festival we have this dish at home and we never get bored of it. Its tangy taste makes it even more drool worthy.

Its quite easy to prepare but taste differs a lot based on how much tamarind is added. At home though we prepare the tamarind rice but it never gets the taste of temple prasadam. My mom prepares this very good and its comes quite close to how its prepared in temple.

The basic difference is the tamarind being used. In temple old tamarind is used which is blackish in color . A lot changes on the tamarind used too.

My moms temple pulihora recipe for all the temple prasadam lovers.

Recipe: 

Ingredients:

Tamarind - 1/4 cup

turmeric - 1/2 tspn

Rice - 2 cup

water - 4 cups (for rice)

for seasoning:

oil - 2 tbspn

green chillies - 3

red chillies - 2 (adjust chillies based on spiciness needed)

curry leaves - 10

chana dal - 2 tspn

mustard seeds - 1 tspn

cumin seeds - 1 tspn

split urud dal - 1 tspn

cashews - 3 tbspn

peanuts- 4 tbspn

Pulihora powder :

Sesame seeds - 2 1/2 tspn

coriander seeds - 4 tspn

fenugreek seeds - 2 tspn

peppercons  (black pepper)- 3 tspn

Procedure:

• Wash rice and cook it with twice the water .
• Once the rice is cooked keep the lid open and let it cool down. This will help the rice not be too mushy when mixing.
• paralelly can start preparing the tamarind mixture
• Soak tamarind in water for 5 minutes.
• extract tamarind pulp from tamarind .atleast 3 cups of tamarind pulp.

        pulihora powder.

• Dry roast the ingredients. it should not be completely roasted till the pulses turn almost brownish.
• grind the ingredients to form a smooth powder.

• slit the green chillies long .
• In a wok add oil and once heated add all the seasoning ingredients.
• Once the mustard seeds are spluttered and cashews,peanuts are slightly roasted add the tamarind pulp.
• Add turmeric and salt to the mixture and let it cook for 5 mins.
• Now add the pulihora powder. It would be best to add half of powder and check if its spicy before adding the remaining powder.

     

• Cook till it forms a thick paste or till oil oozes out from the paste.
• Mix the paste properly without mashing the rice.
• Add salt if needed and more powder can be added now as per spiciness.

Methi poori

Pooris are always tempting and quite easy to make. To add zing to it we can flavour it up. Methi poori has been my fav recipe and i love methi amongst all leafy vegetables.

Ingredients:

Methi (fenugreek leaves) - 1 bunch
wheat flour - 2 cups
salt - 1tbspn
oil - 2 tbspn ( for dough)
oil - for frying

Procedure:

Chop the methi to fine. Mix the wheat flour and salt. Add the fenugreek leaves and mix well. Make a well in between and add water. slowly mix the dough ( medium composure not too soft). add 2 tbspn oil and mix the dough for 5 mins till soft.

Make small balls of the dough and roll it with rolling pin into small circles like roti. Heat the tawa(wok) with oil. fry the poori till golden brown. Serve with any curry .though Potato curry is the best side dish.