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.

Aloo parantha ( potato stuffed flatbread)

Ingredients:

Potatoes - 3
wheat flour - 2 cups
water - 1/2 cup
salt - 2 tspn
chilli powder - 1 tspn
coriander leaves - 1/4th cup

Procedure:

boil potatoes. Peel the potato skin and mash it well. finely chop coriander leaves and add them to the potato mash. add salt 1tspn, chilli powder and mix well till it forms a paste.

in a bowl add wheat flour and salt 1 tspn . make a well in the center and add water. make a dough out of it. The dough shudnt be too soft. add more water if required.

There are two ways of making parantha.

Method 1:

Take a big ball of dough and press around to form a bowl. put the potato mash in it and close it around. put this in dry flour and make parantha/circles out of it using rolling pin. The amount of mash to be stuffed depends on the size of the dough ball. This method is sometimes tricky as the stuffing comes out while rolling and if more amount is put inside difficult to roll. It also leads to inconsistency of stuff across the flat bread.
But if once got to know the technique of it this would be easy. This is the most used method.

Method 2:
An easy way

Take a big ball of dough and make two balls out of it. roll both the balls to get circles. place one circle on a plate and spread the mash evenly across the chapati.place another chapati/circle on it and close the edges by pressing them.
This is the easiest method to make aloo parantha but it takes more time to prepare.

Once the parantha is prepared put it on a griddle and cook it on both sides.
you can spread butter/ghee on the parantha for increased flavour.

phulka

Ingredients:

Wheat flour - 2 cups
water - 1 cup

Procedure:

take the wheat flour in a flat bottom bowl. Make a well in the center and add 1/2 cup of water. mix the water well with flour. add additional water slowly and knead it well. If water isnt sufficient add more water.Keep kneading the dough till soft. Once the dough is ready sprinkle some more water and knead it again for 5- 10 mins. If more water is added knead it the dough will absorb the water.
Cover it with cloth and keep aside for 15-20 mins. Its okay if done immediatly also but better to give it some sitting time.

Make small balls of the dough and make circle out of it using a rolling pin. dont make it too thick it should be thin enough.

take a flat pan/griddle and keep on stove in high flame. place the phulka on the flat pan for 2 mins until white spots appear. flip the phulka and keep for another 2 mins till its brown on the down side.

remove the phulka from the flat pan and keep directly on flame with the less cooked side down. The phulka will puff. using tongs make sure all sides of pulka are done properly. Make sure to work fast so that you wont get too brown spots which might make the pulka hard.

Keep in hotpack/bowl covering with cloth. this will make sure the perspiration from the heat of flame is absorbed making the pulka soft.

you can coat pulka with ghee for better taste.
accompany it with any side dish.

3 grain dosa

Ingredients:

Oats flour - 1 cup

Wheat flour- 1 cup

Ragi flour - 1 cup

salt

water

Procedure:

If you have oat flour in hand can use that else grind instant oats or regular oats and use that flour.

Take a bowl and add all the dry ingredients. Add required salt.

Add water to give it a dosa batter consistency.

Can add curry leaves, green chillies or tadka if needed.

Take a tawa and once its heated take a dollop of batter and make dosas out of the mixture.

Brinjal paratha

Ingredients:

Brinjal -3 small /big -1 (bharta brinjal)
coriander powder - 1tspn
salt - 1/2 tspn
chilli powder - 1 tspn
wheat flour - 2 cups
oil - 1 tbspn

Procedure :

If using a big brinjal roast it on fire directly. roll over so that every side is roasted properly. Peel out the skin and make a mash of it.

If small brinjals cut the brinjal into pieces. in a pour 1 tbspn of oil and add brinjal , 1/2 tspn pf salt and cook with closed lid for 10 mins. make a mash of it.

in the brinjal mash add coriander powder, salt(if not added), chilli powder and mix well.

Take a bowl and add wheat flour to it.add the brinjal mash to the flour and make a dough of it. Water might not be needed as the brinjal mixes with the flour well.

Make small balls of the dough and roll it with rolling pin to form a circle /parantha.

Take a flat pan and put parantha on it.let it fry for a minute and flip it . after a minute add 1/2 tspn of oil and spread on both sides and cook for another minute.press the corners to cook it well.

Carrot paratha

If you want to start eating healthy try reducing the rice and increase wheat rotis. Reducing carbs is one way to maintain your diet while you focus on exercises.
For those who arent big roti fans try making it interesting by adding healthy vegetables , and for those who love it another dish to your huge list.
Carrot paratha.. This isnt a stuffed paratha which makes it easy to prepare.
You can skip the oil in this recipe if you want and Its just mentioned oil.. you can choose what oil you want to use.. olive oil,canola oil, sunflower oil, groundnut oil... Canola oil is used in this recipe.

Ingredients::

Wheat flour - 1 cup
Carrot - 1
salt to taste
oil
water - 1/4 cup

Procedure::

Peel the carrot skin and grate it. Take a pan add 1 tspn of oil and fry the carrot till half cooked.

Take a bowl add wheat flour, 1/2 tspn salt(as per taste) and add the carrot. Add water slowly to form a dough. Knead the dough for 5 mins till soft. If its sticky try kneading it ,if dosent work add little flour and knead it. If too hard add little water and knead well. Add 1 tspn of oil and knead it for another 5 mins.

Make small balls of the dough and roll it with rolling pin to form a circle /chapathi.

Take a flat pan and place paratha on it.let it roast for a minute and flip it . after a minute add 1/2 tspn of oil and spread on both sides and roast for another minute.press the corners to cook it well.

Eat it with any side dish or curd/pickle