Dry Garlic Chutney Stuffed Puri

Ingredients:
1 1/2 cup multigrain flour
3 tbsp. oil
salt to taste
1/3 cup gry garlic chutney
oil to deep fry

Method:
1. Mix flour, salt and oil, knead into soft pliable dough and keep it aside for about 30 minutes, divide the dough into even size small balls.
2. Using finger make small puri using finger and place 1 spoon of dry garlic chutney in the middle, gather edges and roll into a ball, press lightly and keep it for 5 minutes and roll into small puri.
3. Deep fry the puri on low flame till golden color, drain and repeat for all garlic chutney stuffed puri.

Cheese Stuffed Bread Pakoda

Ingredient:
4 slice of bread, sides trimmed
4 slice of cheese singles
1 medium onion chopped
1 medium chopped bell pepper
salt as per taste
1/4 cup besan
rice flour 1/2 of besan
1/4 tbs red chili powder
oil to deep fry

Method:
1)Take a slice of bread, put a slice of cheese, put chopped onion and bell pepper, sprinkle some salt, cover with another cheese slice and bread slice. Cut the sandwich into two pieces.

2)Make a paste of besan, rice flour, red chilli powder, salt and water into a smooth batter.
3)Heat oil in a frying pan, now dip the cheese stuffed bread in the batter and deep fry in medium-low flame, stirring and turning occasionally till it is golden on both sides. And cheese stuffed bread pakoda is ready to serve hot.

Tilapia Fish Stuffed Roti Roll

Ingredient:
2 slice of tilapia fillet
1/2 tbs turmeric powder
1/2 tbs red chilli powder
4 iceberg lettuce leaves
4 roti or tortia
1 medium slice onion
3-4 tbs hot mustard or honey mustard paste (as per your choice)

Method:
1) Marinate fish with turmeric powder, red chilli powder and salt and fry it in a frying pan and keep it aside. Let it cool down and chop it into 1 inch slices. You can keep the fried fish in the freeze and do it later.
2)Take slice onion, chopped fish and mix with mustard paste.
3)Take a Roti or tortia, put the lettuce leave, put fish on the side and roll it and simple Fish stuffed Roti roll is ready to serve.

Dudhi Uttapam

Ingredients:
1 lb dudhi
1 inch ginger piece
3 green chilli chopped
5-6 tbs coriander leaves
2 ½ cup rawa
oil
Salt as per taste

Method:
1) Peel dudhi, remove seeds and chopped into 1 inch pieces and boil it with little water and let it cool down.
2)Grind dudhi, rawa, salt, ginger, green chilli, coriander leaves to a smooth paste. (You can add sugar instead of salt)
3) Heat a large non-stick flat frying pan on a high flame and pour ½ cup of the batter and spread into a think round like pancake.
4) Add a little oil on the top and sides, let it cook for few seconds and turn to the other side with spatula. Cook for few seconds and Dudhi Uttapam is ready to serve hot.

Bread Cutlet

Ingredient:
6 bread slices (side removed)
1 boiled potatoes (about 1 cup), peeled and mashed
1/4 cup green pea (frozen or raw)
1/4 cup corn (frozen or row)
1 medium size onion chopped
1 tbs ginger/garlic paste
1/4 tbs cumin seeds
1/4 tbs turmeric powder
1/4 tbs red chilli powder (you can have chopped green chilli)
1 tbs garam masala
cooking oil to deep fry
Salt as per taste

Method:
1. Heat 2-3 tbs of oil in a frying pan, add cumin seeds, chopped onion, ginger/garlic paste, sprinkle some salt and fry till onion gets fried properly.
2. Add green pea, corn and fry it for couple of minutes and then add mashed potatoes, add garam masala, salt, turmeric and mix it properly and fry for another couple of minutes and keep it aside.
3. In a bowl take water, put a slice of bread in water and remove immediately and press the bread slices with your hand so that excess water will come off.
4. Put the 3 tbs of potato stuffing into the wet bread slices immediately and close the corners of bread and roll is firmly to give it a cylindrical shape. Repeat the same for all the bread slices.
5. In a frying pan heat cooking oil and deep fry the bread cutlet in medium heat till it gets nice crispy and serve bread cutlets hot with your choice of coriander chutney or tomato sauce.
Note: You can make the stuffing with just the potatoes without green pea and corn.

Masala Paratha

Ingredients:

Wheat flour 1 ½ cup
Besan ¼ cup
Yogurt ¾ cup
Potato ¾ cup (boiled, peeled and mashed)
Corn can (boiled) ½ cup
Spinach chopped 1 cup
½ tbs turmeric
Green chilli chopped finely 8-10 (you can adjust as per your need)
3 tbs oil for dough
salt to taste
5 tbs oil

Method:

1) Make dough with what flour, besan, potato, corn, spinach, turmeric, green chilli, oil, salt and yogurt*.
2) Divide the dough into 12 equal pieces and roll each one into 8-10 inch round circle.
3) Fry these roti in a non-stick flat frying pan and add little bit of oil (**) and turn it over and let it fry from both side and add little oil. Follow the same procedure all the paratha.
4) Masala paratha is ready, you can serve it with Dahi Raita or pickle.

*You may not need all the yogurt if the spinach and potatoes and corn have more water content.
**You can use ghee instead of oil.

Cabbage Roti

Ingredients
1 lb cabbage chopped finely3 cups wheat flour
3 green chilli chopped finely
¼ cup yogurt
½ tbs salt
Olive oil (you can use ghee)

Directions:

1)Take the chopped cabbage in a big bowl, add yogurt and salt and then add the flour little by little and make a nice dough for roti. **
2)Divide the dough into lemon size balls and roll into about 6 inch size roti.
3)Heat a flat frying pan and put the roti into it, when you see bubble on the top flip it and then put few drops of olive oil on top of it and let it cook for few sec and then turn it over so that olive oil can applied to the other side. Repeat this procedure for all the roti and enjoy your crispy cabbage roti.

** You don’t need to add any water. You may need little more flour or you may not need exactly 3 cups depends on the water content in cabbage. Leave the dough for about 10 minutes.

Aloo Puri

Ingredients
Oil to deep fry

Puri Dough:
1 ½ cup wheat flour
3 tbs yogurt
Pinch of salt

Potato stuffing:
3 medium size potatoes boiled
1 med onion chopped
1 tbs ginger/garlic paste
½ tbs curry powder
¼ tbs turmeric powder
Salt as per taste
2 tbs oil
Coriander leaves

Method:
My son just loves Aloo Puri, he eats with pickle and onion. You can serve with dahi raita or coriander chutney. I hope you will also enjoy this as much as my son….

1)Peel the potatoes and mash it properly.
2)Make a soft dough by kneading the wheat flour, yogurt, salt and water. Cover the dough with a wet towel and keep it aside for about half an hour.
3)Take a frying pan with 2 tbs of oil and heat it, then add the chopped onion and let it get brown and add the ginger/garlic paste, curry powder, turmeric and mashed potato and salt and fry it properly for about couple of minutes and add chopped coriander leaves keep it aside.
4)Make small balls from the puri dough, it should be little bigger (about size of lemon) than the normal puri you make. Make small balls of the aloo stuffing; it should be half the size of the puri dough.
5)Roll the puri dough little bit and then put the aloo ball in the middle and the fold the side of the dough in the middle on top of the aloo ball and then firmly press it with both palm and then roll slowly to about 5 inch circle, if you roll it harder or faster the aloo may come out of sides. Repeat the same procedure for all the dough balls.
6) Heat the oil to deep fry and then slowly drop the puri to the oil from the side and fry it, when you see bubbles on the top the puri turn it over slowly and let it cook on the other side and then strain it from oil and fry all the puris.
7)Aloo Puri is ready to serve hot with Dahi Raita or coriander chutney or tomato sauce.

Plain Paratha

Ingredient:
3 cups wheat flour
¼ tbs salt
Water to knead the dough
Olive oil

Method:
1) Mix salt, wheat flour and water and make it a nice dough. Cover a plate and keep it aside for about 20-30 minutes.
2) Make small ball, now take a ball and roll out to a thin circle.
3) Brush with a layer of liver oil and fold the circle into half as shown in the picture.
4) Again brush olive oil on top of it and fold it (look like a triangle)
5) Now roll the triangle into big thin triangle.
6) Heat a flat frying pan and put the triangle on it and let it cook, when you see little bubble on top, turn it over and let it cook for some time. Now put olive oil on top of it and turn it over and again put the olive oil on this side. Now let it cook this side and it’s done. Do all the paratha the same way and serve hot with your choice of side dish. Most of the time I eat with mitha dahi and pickle.