Puran Poli

Chana dal - 1 cup
Water - 2 cups

All purpose Flour / Maida - 1 cup
Ata / Whole Wheat Flour - 1 cup
Salt - a couple of pinches
Peanut Oil - 3 tbsp
Warm Water - 1 cup

Gur / Jaggery - 3/4 cup
Nutmeg - 2 pinch
Cardamom - a pinch

Ghee / Clarified butter

Soak the chana dal in plenty of water for a few hours or preferably overnight. Drain, add fresh water and cook the dal till done. You can cook it in a pressure cooker or in the rice cooker. Once the dal is cooked, strain any remaining water, mash the dal well and keep the cooked dal aside.

Mix flour, whole wheat flour and salt together. Add 2 tbsp of peanut oil and mix well with the flour. Now slowly add a cup of warm water and knead the dough. The dough should be loose and soft. Cover it with a damp cloth and keep aside for an hour.

Add 3/4th cup jaggery to a pan and begin to heat the pan. Once the jaggery starts to melt, add the cooked chana dal. Mix together well and continue to cook till liquid is evaporated and the mixture becomes thick and starts to leave the sides of the pan. Add nutmeg and cardamom powder. Cool the puran and pass it through a mincer to make it soft and lump free. This step of passing through mincer is optional but it results in soft puran polis.

Now take a tbsp of oil and knead the dough again. Take a small ball of dough and roll it like a small puri. take a small ball of the puran, stuff it in the rolled puri, seal the edges and squeeze out the excess dough.

Lightly dust the rolling pin with flour and roll the poli in circular direction like a roti. Roast on a medium high hot skillet on both sides till it gets golden spots. Once the puran police is almost done, quickly apply ghee on both sides and immediately remove from heat. Serve hot with a dollop of ghee over it.

Green Peas Paratha / Green Peas Flatbread

Frozen green peas - 1 lb
Green Chili - 2
Ginger - 1 inch, grated
Oil - 2 tsp
Hing / Asafoetida - a few pinches


Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp
Salt





For the Paratha:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp
Salt
Water

Oil / Ghee for cooking the parathas







Blend the peas with green chili and ginger in a blender. Remove and keep aside.




In a pan heat oil. Add hing and the green peas paste. Then add cumin powder, fennel powder, salt and cook stirring constantly till the water dries up and the mixture changes color and becomes a little dryish. Check for seasoning and adjust it. Cool the mixture.







Mix the oil and salt with the flour well and knead into a soft dough using sufficient water.



Make balls of the dough, fill them with the peas mixture and roll them like paratha. Cook in a hot skillet with a little oil.


Serve with plain yogurt and hot pickle.

Green Peas Kachori with Chholar Dal

Frozen green peas - 1 lb
Green Chili - 2
Ginger - 1 inch, grated
Oil - 2 tsp
Hing / Asafoetida - a few pinches


Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp
Salt





For the kachori:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp
Salt
Water

Peanut Oil for deep frying







Blend the peas with green chili and ginger in a blender. Remove and keep aside.




In a pan heat oil. Add hing and the green peas paste. Then add cumin powder, fennel powder, salt and cook stirring constantly till the water dries up and the mixture changes color and becomes a little dryish. Check for seasoning. Cool the mixture.







Mix the oil and salt with the flour well and knead into a soft dough using sufficient water.



Make small balls of the dough and fill them with the peas mixture. Seal them well and roll them into puris using a little oil if needed. Deep fry the kochuries.




For Chholar Dal :





Chana Dal - 1 cup
Cumin Seeds - 1/2 tsp
Whole Garam Masala - a mix of cinnamon, cardamom, cloves
Turmeric - 1/2 tsp
Chopped Coconut pieces - 2 tsp
Bay leaves - 2
Whole Dried Red Chilies - 2
Ginger - 1 inch grated
Salt
Sugar - 1 tbsp
Ghee
Water - 4 cups








Heat a mix of ghee and oil in a pressure cooker pan. Add the cumin seeds, bay leaves, whole garam masala and the red chilies. Saute for a few seconds. Then add ginger paste and the chopped coconut pieces and fry till they turn slightly brown.


Now add the washed dal, four cups of water, turmeric, salt and sugar. Cook in the pressure cooker for 10 minutes after full pressure is reached.


Cool slightly, discard the whole garam masala and bay leaf and then mash some dal with the back of the spoon to thicken it. Mix well and serve with hot kachories.

Masala Puri with Potato Curry / Deep fried bread with potato curry

For the masala puri:

Whole Wheat Flour - 1 cup
All Purpose Flour - 1 cup
Salt
Turmeric - 1/4 tsp
Coarsely Ground Black Pepper - 1/2 tsp
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Oil - 1 tsp
Ajwain - 1/4 tsp
Water
Oil for Deep Frying

For the potato curry:

Yukon Gold Potatoes - 2 big, cut into cubes
Chana Dal / Split Chick Peas - 1/3 cup, soaked in water for at least an hour
Frozen Green peas - a handful
Mustard Oil - 1 tbsp.
Dried Whole Red Chili - 2
Paanch Phoron / Mix of whole five spices(cumin, mustard, fenugreek, fennel, nigella( - 1 tsp
Hing / Asafoetida - 1/2 tsp
Tomato - 1, chopped
Salt
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1 tsp
Cumin Powder - 2 tsp
Fennel Powder - 1 tsp
Raw Sugar / Jaggery - 1 tsp

Heat oil in a pressure cooker pan. Add the dried red chili and the whole spices. Then add the hing and sauté for a few seconds till strong aroma of spices come out.

Add the cubed potato and turmeric. Mix well. Then add the soaked chana dal, green peas, salt, red chili powder, cumin & fennel powder, sugar and about 4 cups of water.

Close the lid, bring to full pressure, then reduce and cook for 5 minutes or upto 3 whistles.

Mix the flour together and add the remaining spices and a tsp of oil. Add water little by little to make a soft dough. Cover with a damp cloth and keep aside for a few minutes. Knead again and make small balls. Flatten & roll them into puris and deep fry both sides in hot oil.

Serve the hot puris with the potato curry.

Adapted from http://riappyayan.blogspot.com/2014/10/masala-puri-runny-potato-curry-kolkata.html

Turnip Greens Paratha / Flatbread

Turnip Greens - 1 bunch
Whole Wheat Flour - 2 cups + extra for rolling the parathas
Oil - 1 tsp + 1 tsp
Cumin Seeds - 1/2 tsp
Ajwain / Carom Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Roasted Coriander powder - 2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cooked Lentils - 2 tbsp (any red or yellow cooked leftover lentils or dal can be used)
Yogurt - 2 tbsp (If you don't have cooked lentils, increase the amount of yogurt)

Olive Oil/ Ghee for cooking the parathas

Wash the turnip greens and remove the top stems. Thinly chop the greens.

Heat 1 tsp of oil in a skillet. Add the cumin seeds and carom seeds. Once they begin to sizzle, add the chopped greens. Sprinkle turmeric powder and cook on medium high heat till the greens are wilted and most of the liquid has evaporated. Add salt, coriander, cumin and red chili powder and mix well. Cook for a minute more and keep aside to cool down slightly.

Add salt, boiled lentils and cooked greens to the whole wheat flour and knead well. If the dough is dry keep adding yogurt 1 tbsp at a time. There is no need to add any extra water. The moisture from the cooked lentils and yogurt should be sufficient to make a soft pliable dough.

Heat a cast iron skillet over medium high heat. Roll out  parathas using some whole wheat flour for rolling. Cook the parathas on both sides with a little ghee / olive oil. Serve hot with tomato chutney / ketchup.

Nachni Bhakri / Ragi Roti / Finger Millet Flatbread

Ragi / Finger Millet Flour - 3 small cups + some more for rolling the bhakris
Water - 21/2 cups
(Do not use salt)
A few drops of oil
Makes around 11 bhakris

Bring the water to a boil. Place the four in a wide vessel. Add 2 cups of the boiling water to the flour, reserving the rest amd immediately start mixing it with a wooden spoon.

After a few minutes when the dough has cooled slightly, start kneading it directly with your hands. Sprinkle a little more water if needed to make a soft dough. Wash your hands, apply a few drops of oil to your fingers and knead again.

Heat a skillet on medium high. Out of the dough, make 11 small balls. Take a plastic cling wrap and sprinkle some ragi flour on it. Place one ball of the dough, sprinkle some more flour on it and cover it with another plastic cling wrap. Using a rolling pin, roll the ball gently into a flat bread.

Place it on the hot skillet and sprinkle a few drops of warm water on it. After cooking for a minute or so, flip the bhakri and cook on the other side for another minute.

Then remove the hot bhakri and place it on a wire rack and cook it directly over the gas flame for a few minutes on both sides till they get large brown spots.

Repeat with the rest of the dough and serve the bhakris hot. We had ours with crunchy sliced red onion, dal and baby eggplant curry.

Adapted from http://tongueticklers.com/2010/09/nachni-chi-bhakri-ragi-roti-finger/

Sending this recipe to the following event hosted by http://ticklingpalates.blogspot.com/2012/07/announcing-lets-cook-17-breads.html

Chickpeas Flat Bread / Besan Roti

Besan / Chickpeas flour - 2 cups
Salt - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Kastoori Methi / Dried Fenugreek Leaves - 1.5 tbsp
Asafoetida / Hing - 1/4 tsp
Oil - 1 tbsp

Yogurt - 2 tbsp

Hot Water - 1/4 cup
Rice Flour for rolling the rotis
Ghee / Clarified Butter

Makes 6 rotis.

Mix besan, salt, cayenne pepper, kastoori methi, hing together. Add the oil and yogurt and mix well to make a crumbly mixture.

Add water and knead till the dough becomes very sticky. Wash hands, apply a little bit of oil to the palm and knead the again to make a firm dough. Cover with a damp cloth and keep aside for 15 minutes.

Heat a cast iron skillet over medium high heat. Divide the dough into six portions and using rice flour roll each portion into a 6 inch diameter circle.

Cook on the hot skillet till bubbles appear on the top side. Then turn and cook on the other side till it begins to change color. Place an iron rack on the open gas flame and place the roti on the rack and cook over open flame on both sides till  roti gets brown spots on both sides.

Apply ghee on top and serve immediately with curry of your choice.

Adapted from http://www.manjulaskitchen.com/2012/05/06/besan-ki-roti/

Jowar Bhakri / Rustic Sorghum Flat Bread

Jowar / Sorghum Flour - 2 cups
Water - 2 cups
Salt - a pinch
Dry Jowar flour for rolling

Place the jowas flour in a big vessel. Bring the water to a boil. Add a pinch of salt to the water and immediately pour the boiling water over the jowar flour. With a wooden spoon mix the flour with the water till it forms a dough and cools down slightly. Now place the dough on a wooden board and knead with your hand to make the dough pliant. Make around 8 small balls of the dough.

Heat a cast iron griddle. Place a ball of flour in between two large plastic cling wraps and using a rolling pin, make a round shape. Use a little dry flour if required. Carefully remove the top plastic cling, invert the bhakri on the palm and then remove the other plastic wrap. Immediately place on the hot griddle.

While the bottom of the bhakri is cooking, sprinkle 2 tsp water on the top of the bhakri so that the inside of the bhakris get cooked in the hot steam. When the bottom of the bhakri gets slight brown spots, turn it and cook on the other side till brown spots appear. Then remove the hot bhakri and place it on a wire rack and cook it directly over the gas flame for a few minutes on both sides till they get large brown spots.

Serve immediately while it is still hot with yellow split peas dal and spicy potato curry.

Rajgira Thepla, gluten free

Rajgira / Amaranth Flour - 1.5 cups + 1 cup for rolling theplas
Besan / Chickpea Flour - 1 cup
Carrots - 2, medium sized
Red Radish - 4, small
Methi / Fenugreek Leaves - 1 bunch
Salt
Ajwain / Carom Seeds - 1/4 tsp
Green Chili - 2, finely chopped
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Garlic - 3 cloves, minced
Ginger - 1/2 inch, grated
Oil - 2 tsp
Olive Oil for cooking the theplas

Makes around 8 theplas

Grate the carrot and radish. Add the methi leaves. Now add salt, ajwain, green chili, red chili powder, coriander powder, ginger, garlic. Leave aside for 10 minutes.

Now add the rajgira flour and besan. Mix well. Add 2 tsp of oil and knead everything together to make a soft dough.

Roll the theplas like roti. Because of the absence of gluten we have to use a lot of rajgira flour for easy rolling and to avoid sticking. Cook on a hot cast iron skillet on both sides till we get brown specks. Add a tsp of oil/ghee and cook till slightly crisp.

Serve with homemade lemon pickle, boondi raita and potato onion curry.

Rajgira Puri / Deep fried Indian bread, gluten free

Rajgira / Amaranth Flour - 2 cups
If you want the puris to be crispy, add a tbsp of brown rice flour
Salt - 2 pinches
Warm Water - 1 cup (may require less or a little more)
Oil - 1 tsp
Peanut oil for deep frying

Mix rajgira flour with salt. Slowly add warm water and make a soft dough.

Knead the dough well. When the dough forms a round ball, add 1 tsp oil and knead for a minute more. Cover with a damp cloth and keep aside for 10 minutes.

Heat peanut oil in a wok / kadai over medium high heat.

Remove the damp cloth and knead the dough once. Make small balls of the dough. Place each ball between two oiled plastic sheets and using a rolling pin roll into small round shape.

Deep fry on both sides till golden brown. Remove on paper towel to soak excess oil. Serve with your favourite vegetable curry.

Broccoli and Lima Beans Paratha

Organic Broccoli - 1 big head, 2 cups grated
Baby Lima Beans - 2 cup
Oil - 2 tsp
Cumin Seeds - 1 tsp
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Aamchur / Dried Mango Powder - 1/2 tsp
Salt

Whole Wheat Flour - 3 cups
Salt - 1/4 tsp
Warm Water - 1.5 cups
Peanut Oil - 2 tsp

Olive Oil - 2 tbsp for cooking the paratha
Ghee / Clarified Butter - 1 tbsp (optional)

Put the lima beans in a sauce pan, add 2 cups of water and bring it to boil. Reduce the heat and cook till the liquid evaporates and the beans are very soft.

Drain if there is any liquid present, add a little salt and mash the beans well. Keep aside. Alternatively, the beans can also be cooked in a pressure cooker with very little water till soft and then mashed.

Make a dough from the wheat flour after adding a little salt, a tsp of oil and some warm water. The dough should be very soft and pliable. Add a few drops of oil on top of the dough and keep it covered with wet cloth for 30 minutes.

Heat 2 tsp oil in a skillet, add cumin seeds, green chillies and ginger and cook for a minute. Then add the grated broccoli, salt, chili powder, aamchur, cumin coriander powder. Cook for about 10 minutes till the broccoli is soft and cooked. Add the mashed lima beans. Cook for a few minutes more till the filling comes together as a soft ball. Cool it completely. Make 10 balls out of the filling.

Then make 10 balls out of the dough. Now take a ball of dough and stuff it with one mixture ball. Roll out  parathas a little flour for rolling.

Heat a cast iron griddle and cook the parathas with a olive oil. Apply a little ghee on top before serving. Serve with yoghurt and sweet mango chutney.

Makke Ki Roti

Adapted from http://kichukhonn.blogspot.com/2011/02/sarson-ka-saag-makke-ki-roti.html

Cornmeal - 13/4 cup
Whole Wheat Flour - 3/4 cup
Salt
Ajwain - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Hot Water
Oil - 1 tsp
Flour to roll rotis
Ghee

Mix the dry ingredients together. Add the hot water and knead well to make a soft dough. Apply oil to the dough, cover with a wet cloth and keep aside for 15 minutes.

Divide the dough onto 8 balls, dust with flour and roll the balls into medium sized rotis.

Cook the rotis on a hot skillet on both sides. Apply a little ghee, cook for a few seconds more.

Serve with Sarson ka Saag.

Dal Puri

Adapted from http://usmasala.blogspot.com/2010/11/dalpoori-aur-aloo-tamatar-ki-sabji.html

Whole Wheat Flour - 2 cups
Salt
Ghee - 1 tbsp
Water
Ajwain / Carom Seeds - 1/4 tsp
Nigella Seeds - 1/4 tsp

Chana Dal - 1 cup, soaked overnight
Whole Red Chilli - 2
Bayleaf - 1
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - 1/4 tsp
Red Chilli Powder - 1/2 tsp
TRurmeric - a pinch
Ginger - 1 tsp, grated
Garam Masala - 1/2 tsp
Salt

Oil for deep frying

Mix the flour with salt, ghee, carom & nigella seeds and sufficient water to make a stiff dough. Keep it covered with a wet kitchen towel for 15  minutes.

Using a ricecooker or traditional cooker, cook the chana dal with sufficient water and whole red chiili and bayleaf. Discard the bayleaf and the red chillies.

Heat oil in a pan. Add cumin seeds, ginger and hing. Add the cooked dal, salt, red chilli powder and cook till the liquid evaporates. Mash the dal and remove from heat and cool completely.

Heat oil in a kadai on medium low for deep frying. Make small balls of the dough, flatten them and put 1 tbsp of the chana dal filling in the centre. Cover the filling with the edges of the balls and seal and using a little oil, roll into puris.

Fry the puris in batches on medium low heat till golden brown on both sides. Serve with spicy potato curry.

Gharge / Maharashtrian Pumpkin Puri

Pumpkin - 1.5 cups, grated
Jaggery - 1 cup, grated
Whole Wheat Flour - 1/2 cup
Rawa / Semolina - 1/2 cup
Rice Flour - 1 tbsp
Cardamom Powder - 1/2 tsp
Salt - a pinch
Ghee - 1 tbsp
Oil for deep frying

Heat 1 tsp ghee in a pan. Mix the grated pumpkin and jaggery and cook till the pumpkin is fully cooked and the mixture combines together well. Remove from heat and add another tsp of ghee. Mix it with the cardamom powder, salt, whole wheat flour, rawa and rice flour and knead like a dough.

When the dough is completely cooled, make small balls of it. Apply a little ghee to your hand and pat the balls under plastic sheets to make little puris. Make a hole in the middle with your finger.

Heat oil for deep frying. Fry each puri till golden brown. Cool completely and store in a container.

Karaishutir Kachuri

For the stuffing:
Frozen green peas - 1 lb
Green Chili - 2
Ginger - 1 inch, grated
Hing - a few pinches


Roasted ground cumin seeds - 2 tsp
Fennel Powder - 1 tsp
Oil
Sugar
Salt



For the kachuri:
Whole wheat flour - 2 cups or an equal mix of APF and WWF
Oil - 3 tsp
Salt
Water

Oil for deep frying



Blend the peas with green chili and ginger in a blender. Remove and keep aside. In a pan heat oil. Add hing and the green peas paste. Then add cumin powder, fennel powder salt and cook stirring constantly till the water dries up and the mixture changes color and becomes a little dryish. Check for seasoning. Cool the mixture.



Mix the oil and salt with the flour well and knead into a soft dough using sufficient water.

Make small balls of the dough and fill them with the peas mixture. Seal them well and roll them into puris using a little oil if needed. Deep fry the kochuries.


Alternatively, make slightly bigger balls of the dough, fill them with the peas mixture and roll them like paratha and cook in a skillet with a little oil.

Gobi Paratha

Whole Wheat Flour - 3 cups
Water to knead
Salt
A little oil

Oil - 2 tsp
Grated Cauliflower - 2 cups (1 small cauliflower)
Grated Ginger - 1 tbsp
Green Chillies - 4 finely chopped
Cumin Seeds - 1/2 tsp
Dry roasted and coarsely ground cumin and coriander seeds - 1 tbsp
Aamchhor Powder - 2 tsp
Turmeric Powder - a pinch
Red Chilli powder - 1/2 tsp
Cilantro - 1/2 bunch, finely chopped
Salt

Ghee for cooking parathas

Make a dough from the wheat flour after adding a little salt and some warm water. The dough should be very soft and pliable. Add a tsp of oil to the dough and keep it covered with wet cloth for 30 minutes.

Heat 2 tsp oil in a skillet, add cumin seeds, green chillies and ginger and cook for a minute. Then add rest of the ingredients to make the filling. Cook for about 10 minutes till the cauliflower is soft and cooked. Cool it completely. Make 10 balls out of the filling.

Then make 10 balls out of the dough. Now take a ball of dough and stuff it with one mixture ball. Roll out  parathas using maida for rolling. Heat a cast iron griddle and cook the parathas with a little ghee. Serve with sliced raw onion and hot mango pickle.

Aloo Paratha

Atta / Whole Wheat Flour - 1 and a half cups
Potato - 2
Red Onion - 1/2 very finely chopped
Cilantro - 1 bunch - washed and chopped finely
Garlic - 2 cloves, grated
Ginger - 1 inch, grated
Green Chillies - 5, finely chopped
Lemon Juice - 1 tsp
Chaat Masala - 2 tsp
Salt

Maida for rolling paratha
Ghee

Steam the potatoes till fork tender. Remove and grate them with a grater. Add chopped onion, cilantro, green chillies, ginger, garlic, salt, lemon juice and chaat masala. Mix well and make 5 balls out of the mixture.

Make a dough from the wheat flour after adding a little salt and some warm water. The dough should be very soft and pliable. Add a tsp of oil to the dough and keep it covered with wet cloth for 10 minutes. Then make 5 balls out of it. Now take a ball of dough and stuff it with aloo mixture ball. Roll out thick parathas using maida for rolling. Heat a cast iron griddle and cook the parathas with a little ghee. Serve with sweet mango pickle.

Mooli ka Paratha

White Radish Big Sized - 1/2, grated
Whole Wheat Flour - 2 cups
Green Chilies - 2, finely chopped
Cilantro - a handful, chopped
Salt
Ajwain - 1/4 tsp
Red chili powder - 1/4 tsp
Aamchur Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Grated Ginger - 1/2 tsp
Boiled Potato - 1 small, peeled and grated (optional)
Plain Yogurt - as required to make the dough
ghee - 1 tsp

Olive Oil / Ghee to cook the parathas

Mix a little salt with the grated radish and keep aside for atleast half an hour. Then squeeze and remove the liquid from the radish.

Mix all the above together with the squeezed radish without adding extra water. Knead and make a soft dough using a little yogurt if required instead of water.

Divide into 7 portions and roll out and cook on a hot griddle with a little ghee/olive oil on each side. Serve hot with chili pickle/ raita / onion chutney.

Moghlai Parotha

For the potato curry:

Potatoes: 2 medium; Peel and cut in big chunks
Tomato: 1 medium
Methi leaves: handful; Chopped or dried kasturi methi - 1 tsp soaked in a little water
Spices:
Onion: 1
Garlic: 2-3 fat cloves
Dry red chillies: 3 pieces; I like it hot
Coriander seeds: 1 tsp
Oil: 2 tsp
Salt
Turmeric

Blend all the spices in a blender.

Heat the oil in a wok and fry this spice mix till oil separates at the side.
Add the chopped tomato and salt. Fry for a couple of minutes.
Tip in the potatoes and methi leaves. Give it a good stir and let it cook for some more minutes.
Add 11/2 cups of water, check the seasoning and cover and cook till potatoes are done.

For the Paratha dough:

Whole wheat flour: 1 cup
Flour: 1 cup
Vegetable oil : 21/2 tsp
salt

for stuffing:
onion: 1 big; Chopped
garlic: 2-3 cloves; chopped
Ginger: 11/2 “ pc; smashed
Eggs: 3
Milk: 2 tbsp
Green chillies: 1; chopped
Coriander leaves: handful; chopped
Dry roasted peanuts: 1/3 cup
oil for frying: approx 2 tsp for each paratha
Salt

Mix the dough ingredients together. With water knead to get a soft but dry dough. Make 3 balls and lightly coat them with oil. Keep covered.


Heat a tsp of oil and fry the chopped onion, garlic, ginger, green chillies with salt. Once its pink add the choppes coriander leaves and switch of the heat.
Once cool add the eggs and milk and beat to mix. crush the peanuts to small pieces and keep aside.
Roll the flour ball as thin as possible.

Put 1/3 of the egg mix in the center and spread with a spatula. Sprinkle some crushed peanuts on top and then very carefully bring the sides in to form an envelop. Once done it would be rectangle in shape.
Heat oil in a pan and carefully put the stuffed paratha on it. Fry on low till golden brown on both sides.

Methi Thepla

Methi / Fenugreek leaves - 1 big bunch or 2 small bunches, washed, dried and the leaves separated from stems. Discard the stems

Whole Wheat Flour - 1 cup + more for rolling out the thepla
Besan / Chickpea Flour - 1 cup

Cumin Seeds - 1/2 tsp
Ajwain / Carom Seeds - 1/4 tsp
Finely chopped garlic -3 (optional)
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Boiled lentil or leftover dal- 2 tbsp
Yoghurt - 1 tbsp
Salt
Ghee / Olive Oil for cooking the theplas

Add all the spices to the methi leaves. Mix well.

Then add the mashed lentil. Add salt and whole wheat flour.

Lastly add the curd little at a time so that the mixture can be kneaded well. Set aside for a few minutes.

Roll the theplas like roti, use flour for easy rolling. Cook on a tava on both sides with a little ghee.

Makes about 7 theplas