Whole Wheat Tava Naan

Whole Wheat Naan Made on Tava

Ingredients:

Whole Wheat Flour / Atta - 1.5 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt to taste

Curd 1 cup
Milk - 1/2 cup
Oil
Kalonji /Onion Seeds -  as needed

Coriander Leaves handful
Butter for smearing on top of naan

Method:

In a big bowl take curd and milk and mix it well and keep it aside to that add in wheat flour,baking soda, baking powder and salt. Mix well to form a dough. (You can add water if needed I have not added)

Pour some oil over the dough and knead it well. Cover and set aside for 1-2 hrs.Now divide the dough into equal balls.

Take one balls and roll it into slightly thick naan.

Sprinkle some kalonji seeds and coriander leaves and use a rolling pin to roll over it gently so the seeds and leaves are stuck to the naan.Now place the naan seed & leaves side down over a hot tawa and cook till you see bubble forming on top surface, flip it over and cook for a min.

Now invert the seed side over hot open flame and toast it till it gets cooked or you can directly toast in on tava...Onces it's cooked remove it and smear it with some butter and serve hot with Paneer Makhani or Chicken Makhani.....

Njoy!!!!

Poori with aam ras

Poori with aam ras

Ingredients:
2.5 cup Wheat Flour / Atta
3 tbsp Rawa / Sooji / Semolina
Salt to taste
2 tbsp Oil
Water as needed

Method:




In a mixing bowl add wheat flour, salt, oil and sooji and mix with your hands so that everything is evenly mixed.

Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.Pour some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.

Now take a portion out of the dough and spread it in to a large thin sheet.Take a sharp edge cutting tool( I used a sharp steel bowl) and cut small circles out of it. Do all the dough like this.



Now time for frying. Heat oil for deep frying.When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden. Drain and serve with aam ras or

potato masala.

Plain Naan

Ingredients:
2.5 cups of All Purpose Flour / Maida
Salt to taste
1 tsp Baking Soda
1 cup of Curd
Oil to knead
Water as needed
Onion Seeds / Kalonji as needed
Butter or Ghee

Method:

In a deep bowl take maida flour, salt,curd and baking soda mix it well and now add oil,curd and water and make it into a soft dough.

Cover the dough and leave it to rest for 1 hr...Now divide the dough into equal portions and take a ball.Roll it into rounds. It should be little thick.

Now take some onion seeds and sprinkle it over the naan, use a rolling pin to roll it, so it is evenly spread and get pressed over the naan .Now flip it over, brush the other side with water.
Now place the water side over a hot tawa, as soon as you see some bubbles forming flip the naan and directly roast over hot flame. You will see black spots all over it..

Now remove the naan onces done and spread it with butter or ghee.
Serve hot with any non veg or veg gravy.

Enjoy!!!!

Aloo Paratha

Posting after a long gap... Sunday spl everyone's favourite... Aloo paratha served with curd...Can be served with coriander chutney or mango pickle....Here goes the recipe....

Aloo Paratha

Ingredients:

for the potato stuffing:

• 3 large potatoes or 2 medium potatoes
• 1 green chilly finely chopped
• 1/2 tsp  ajwain
• 1/4 tsp garam masala powder
•  1/2 tsp kashmiri red chili powder 
• 1/2  tsp dry pomegranate seeds
• Corainder leaves Chopped
• 1/2 tsp of ginger 
• 1/2 tsp chaat masala powder (optional)
• salt as required

for the dough:

• 2 cups whole wheat flour
•  salt
• 1/2 tsp oil (Add it at last onces the dough it kneaded)
• water as required

for frying the parathas

• oil / butter or ghee as required

Method:

1. Knead the flour with salt and water and knead to a smooth and soft dough then add oil and knead for 2 mins and cover let the dough rest for 10 minutes.
2. Boil the  potato in a pressure cooker give around 3 -4 whistles switch off onces cooled, drain the water & keep aside (U can also boil the potatoes the previous day & refrigerate it) or else if you don't wish to do this process you can boil the same day and when they are slightly hot or warm, peel and mash the aloo with a fork or masher, lightly roast the pomegranate seeds on a tava.
3. Now take these lightly roasted pomegranate seeds and crush them to semi fine powder add the pomegranate powder, garam masala,haldi,red chilly powder,chaat masala, coriander leaves,green chilies and salt to the mashed potatoes mix it well.
4. U can also taste the aloo stuffing and add more of the spices or salt if required.
5. Now take medium ball size from the dough and roll the balls into circle. Place a few tbsps of the filling on the dough circle.
6. Pls keep in mind  the filling should not be too less or too much.
7. Now close the paratha and dust some flour and roll it out again (Sprinkling some flour on the filling this will help in absorbing the moisture and when rolling,the paratha won't break.
8. Place the stuffed aloo paratha on a hot tava..When one side has slightly turned brown flip it.
9. Apply or brush some oil / ghee or butter on the brown side and flip again and brush on the other side flip it onces again till you see they look crisp and well cooked.Remove and serve the aloo paratha hot with yogurt, mango pickle or (topped with some butter this is optional)

Methi thepala

Methi thepala

Ingredients:
1 cup methi chopped

2 cups wheat flour

1 green chili chopped

1/2 cup curd

Water to knead

1/2 tsp haldi, red chilli powder, hing, coriander pdr, jeera pdr, garam masala, salt, amchur pdr, til, ajwain, ginger garlic paste (optional)

Oil for frying n kneading

Method:

Knead the dough with water n methi now add all d dry masalas n curd n knead it a soft dough now add little oil to the dough n knead it onces again for 2 mins....

Rest d dough for 30 mins.... Take a small portion of the dough n roll it...

Place on the tava n roast it add little oil n flip to cook d other side....

Serve hot with curd or pickle.....