Bread Pakora

Ingredients:

• Bread slices-8
• Gram flour-1 cup
• Amchoor-1/2 tsp.
• Red chili powder-1/2 tsp.
• Black pepper powder-1/4 tsp.
• Cumin powder (Roasted) -1/2 tsp
• Mashed potatoes-1 cup
• Gram masala-1/4 tsp
• Chopped mint leaves-1/4 cup
• Oil – As needed
• Onion(chopped)-1
• Mustered sed-1/2 tsp
• Black salt powder-1/4 tsp
• Baking powder-1/4 tsp
• Salt- to taste
  

Method:

Cut each bread slice into two (triangular pieces). Mix gram flour, red chili powder and salt. Add water and beat with your hands to make smooth hammer. It should not be very thick. Mix mashed potatoes, chopped mint leaves, black salt powder, cumin powder, amchoor and black pepper powder.Heat two tablesapoon oil in a fryaing pain and add mustard seeds in the oil when it is hot.then add chooped onion in the frying pan and fry untill brown , now add all mixture in it and roll a little.stuffing is ready. Divide the potato mixture into 8 parts. Keep potato mixture between the two parts of each bread slice. Similarly stuff all the eight slices. Deep fry bread pakoras in heated oil until golden brown. Serve hot with chutney, pickle or sauce. Eat with your friends, family.

Chat Papdi

For serving 5 persons.

For Papdi

• 1 1/2 Cup Wheat Flour
• 3 cup Sugar
• 1/4 Cup Oil
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Haldi Powder (Turmeric)
• 1/4 Teaspoon HING (Asafetida)
• 1 Teaspoon Jeera (Cumin seeds)
• 1 Teaspoon Ajwayan (Lovage)
• 2 Teaspon Oil
• Salt as require

For Green Chatni

• 20 gm Green Dhania (Coriander Cilantro)
• 1/2 cup curshed Coconut
• 1 teaspoon Lemon Juice
• 1 green Chilli
• Salt as require

For Red Chatni

• 4-5 Khajoor
• 1 teaspoon Imli (Tamarind)
• 1/4 teaspoon Red Chilli Powder
• Salt as require

For Dahi (Curd)

• 4 cup Curd
• 3 teaspoon Sugar
• 2-3 Curri Patta
• 1/4 teaspoon sarso ke daane
• 1/4 teaspoon Jeera
• Salt as require
• 2 teaspoon oil

For Serving

• 2 Aaloo (Patato)
• curshed Hara Dhanaya (Coriander leaves)

Method

1. Papdi: Grind jeera and aajwayan. make a mixture of maida, flour, red chilli powder, haldi, salt, hing, oil and grinded ajwayan jeera and mix them properly. make small papdies of it and boil them in oil.
2. Green Chatni: make curshed naryal and mix in it green dhaniya, salt, lemon juice, and green chilli and make a mixture of them.
3. Red Chatni: mash Khajoor and imli after boiling them. cook it with water and make it all same in mixer. and than put salt and red chilli powder in it.
4. For Curd: mix salt and sugar in curd and mix properly it. boil oil and put sarso, jeera and curri patta and after some time mix in curd.
5. Make small pieces of boiled Aaloo and mix salt and other spice blend on it.

Serving: To serve them put papdi piecies in a plate and put Aalu pieces on it. mix them with 3 teaspoon of curd. also put 1 teaspoon of green and red Chatni and decorate it with green dhaniya. put salts and other Spice blend on it and serve to friends!

Besen Pizza with Cheeze

This recipe is for two peoples

Quantity and Ingredients

• 1 Cup Gram flour(Besan)
• 1 Teaspoon Semolina(Suji)
• 1 Teaspoon Curd
• 1 Teaspoon Ginger(Adrak) Garlic (Lasun) Paste
• Salt as per Taste
• 1 Teaspoon oil
• 1/2 fruit salt
• 1 Bell Pepper(Simla Mirch)
• 1 Curshed onion
• 1 Curshed tomato
• 2 Cube chese
• Little Black Paper
• Tomato Sous

Method

1. Make a solution of Gram flour with semolina, curd, salt, ginger and garlic paste and water.
2. After mixing properly put fruit salt. after cooking of mixture make small pieces of pizza bases of it. now spread tomato sous, Bell Pepper, onion and tomato pieces on it.
3. After crushing properly spread cheese on it and put in hot ovan at 200 oC for five minutes and serve hot cheese pizza!

Stuffed Parathas

Make dough for regular chappati's.

Ingredient and Fillings

• Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.
• Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
• Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Method

Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

Wheat Paratha

Quantity Ingredient

• 1 c Whole wheat flour
• Ghee
• Water

Method

1. Make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each.
4. Spread ghee over them and fold.
5. Roll again.
6. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remain-ing side.
7. Repeat with all six.
8. Serve at once, since they lose crispness if stored.

Wheat Chapati (Phulka)

For 4 Chapaties, serving 1 or 2 peoples:

Quantity Ingredient

1 c Whole wheat our (or 1/3 white + 2/3 whole wheat)
1/2 c Water

Method

1. Put our in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like at, about 1/8" thick.
8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form).
10. Turn and cook the second side for 2/3 minutes until small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.