Stuff Gobi Paratha

1. 2 Cups wheat floor.2. Salt to taste.
3. 1 tsp garam masala4. 2 tbsp Oil.5. 1/2 kg cabbage (greated).6. 1tsp of each Chilli paste & ginger paste.7. Cumin seeds.
8. 2 tbsp corriender9.Water to knead.
Recipes:
Method for Dough:
Mix the dry flour properly with salt.
Then add little oil.
Knead with water.
Make soft dough, keep aside for 30 minutes.
Make balls.
For filling:
Take greatd & drained cabbage in one big bowl.
Add chilly & garlic paste
Add salt accorging to taste, corriander, garam masala and cumin seeds.
After adding all of the above Mixwell
For making parathas
Take a ball of dough and roll two roti
Place filling on one roti & cover with another .
press ends so they do not leave an opening. Press gently
Frying the parathas:
Heat a heavy pan, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. put some oil and flip.
Put oil on other side.
Serve hot with Tomato Ketchup, Chutneys or salted curd.
NOTE: This is best with curry & gravy also.

Naan

3 cups all purpose flour (maida)1 tsp dry yeast 1 tbsp sugar 1 tsp salt1 cup warm water 2 tbsp oil / ghee
1/2 chopped coriander leaves
Recipe:
Knead dough with first 5 item, Let keep in a warm dark place for 30 minutes.
Divide dough into 10 equal balls. Roll each into an oval shape, about 7-8 inches long.
Heat Skillet Roast naan till the bottom is golden brown. Turn, and heat the other side.
Mix oil/ghee and brush over hot naan. Sprinkle coriander on it
Serve hot with sabji or gravy vegetables

Makai ki roti

6 tblsp butter

1 1/2 cup corn meal (makai ka atta)

salt to taste

1/4 cup whole wheat up flour

Recipe:
· Mix cornmeal, whole-wheat up flour and salt.
· Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
· Divide the prepared dough into eight to ten equal portions.

Gujarati roti (Rotali /Phulka)

2 cup wheat flour
salt to taste
1 tsp oil
water
Ghee
Recipe:
1. Take wheat flour, add salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead dough till a soft & elastic
4. For still more smoothness, grease palms with a oil & knead dough again,
5. Cover it for 10 minutes.
6. Make medium size balls from Dough & roll small thin roti with dusting flour
7. Roast on tawa on both sides & cook on flame directlly
8. Brush ghee on it & serve with vegetables & dal

Thepala

3 cup wheat flour2 tbsp. oil1 tsp. sesame seeds1/2 tsp. cumin seeds3 green chilies crushed2 tsp. red chili powder1/4 turmeric powder
pinch of hing, salt to taste
1/2 cup curd
Oil to shallow fry
Recipe:

1. Mix all ingredients except oil to shallow fry in wheat flour. Knead into a soft pliable dough.
2. Divide the dough into small round ball. Roll into a chappati, with the help of some flour.
3. Shallow fry on a hot griddle apply oil both sides (like a paratha). Repeat for all.
Serve hot or cold with pickles(chundo) or curd & aloo bhaji.
Note: You can add methi leaves/coriander leaves for more taste

Cheese-pudina (Mint) Paratha

For Dough:
2 cups Wheat FlourSalt to tasteWater to knead (grease hands with oil and smoothen the dough. Cover and keep aside)
For Filling
250 gms Cheese (grated long)2 tbsp Pudina leaves (finely chopped)1 green chilli (finely chopped)1 tbsp Black Pepper powder2 tbsp chopped Coriander Leaves(Mix all filling together in a bowl with salt and keep aside)
Recipe:
1. Prepare dough like you would for roti.
2. Roll out 2 medium sized thin roti
3. Take 2-3 tablespoons of the filling and spread on one of the rotis.
4. Take the second roti and stick it on top of the first roti that has the filling
5. Heat your girdle. brush ghee on it and place your roti. cook on medium heat. cook same with the other side.
6. Serve hot with Raita/Curd/Curry

Rumali Roti

200 gm whole wheat flour50 gm maida1 tsp. salt2 Tbsp. oilCold water for kneading

Recipe:
1. Sieve the wheat flour, maida and salt together in a bowl. Rub the oil into the flours, add water and make a soft dough and keep it covered with a cloth for 1 hour.
2. Knead well again, divide the dough into 8 portions and make round balls.3. Roll out each ball into a round shape, make a large, very thin circle 13 inches in diameter. It should be as thin as paper.
4. Heat griddle. Place the roti carefully on the griddle. The roti takes less than 1 minute to cook.
5. Fold like a handkerchief, brush butter on it and served hot.

Bhature

Maida 3 cupsCooking oil 1 tbsp fresh curd 1/2 cupBaking powder 1 tsp
Salt to tasteRecipe:1. Sieve together the flour and baking powder, add ghee and curd. Mix well make a smooth dough using water as needed. Cover with a clean cloth to keep it to ferment overnight-or-8 hours. 2 Make small balls from the dough, roll into thick round chapati in round shapes.
3. Deep fry in oil on both sides until golden brown.
4. Serve with hot choley/ channa masala /vegetables.

Garlic Naan

3 cups all purpose flour (maida)1 tsp dry yeast 1 tbsp sugar 1 tsp salt1 cup warm water 5-6 garlic cloves, minced / paste2 tbsp oil / ghee
1/2 chopped coriander leaves
Recipe:
Knead dough with first 5 item, Let keep in a warm dark place for 30 minutes.
Divide dough into 8 equal balls. Roll each into an oval shape, about 7 inches long.
Heat Skillet Roast naan till the bottom is golden brown. Turn, and heat the other side.
Mix oil/ghee and garlic paste and brush over hot naan. Sprinkle coriander on it
Serve hot with sabji or gravy vegetables.