Dal Ka Paratha

Ingredients Of Dal Ka Paratha
1 Cup Wheat flour
2 tsp Oil
1 tsp Salt
For the Filling:
1/2 Cup Dhuli Moong Dal(soaked)
1/2 tsp Cumin Seeds
1/8 tsp Turmeric Powder
A pinch of Asafoetida
1/2 tsp Chilli Powder
2 tsp Oil
1 tsp Salt
As per need Ghee

How to Make Dal ka Paratha

1.Sieve the flour and knead to a soft dough by adding enough water. Keep aside.
2.Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida.
3.When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
4.Cook until the dal mixture is dry. Let it cool.
5.Break small rounds of the dough. Roll each round a little flat and place some filling in center.
6.Close from all sides and roll as thin as you can without tearing.
7.Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.

Key Ingredients: Wheat flour, Oil, Salt, Dhuli Moong Dal(soaked), Cumin Seeds, Turmeric Powder, Asafoetida, Chilli Powder, Oil, Salt , Ghee

Roomali Roti

Ingredients Of Roomali Roti
3 cups whole wheat flour
1 cup refined flour
2 cups water-to knead
Dry flour to help with rolling

How to Make Roomali Roti

1.Mix the wheat flour and refined flour together, and knead into a soft, sticky, dough.
2.Cover and keep aside for 2-3 hours.
3.Shape the dough into small walnut-sized rounds.
4.Place a shallow griddle upside down over the stove, and heat it.
5.While waiting for the griddle to get hot, roll out the roti.
6.This takes a lot of practice as the roti should be almost translucent. The dough will have to be dusted with dry flour often, as it is sticky and soft.
7.When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown.
8.Turn over at once and cook till the other side is a speckled brown too.
9.Remove from the griddle. Fold it into quarters and serve.

Amritsari Naan

Ingredients
Maida – 4 cups
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt to taste
Sugar – 1 tbsp
Milk – 1/2 cup
Dahi – 1/4 cup
Oil – 1 tbsp
Kalaungi seeds to decorate the naan

How to make Amritsari Naan

Mix the dahi, baking powder, soda, sugar with maida in a bowl.
Knead it into a soft dough with milk.
Keep the dough in a bowl greased with oil and keep aside for an hour.
Make small balls of the dough and roll into a circle.
Brush it with oil and fold it twice into 1/4th circle, oiling both folds.
Spread some kalaungi seeds and roll this over them into a naan shape so the seeds stick to the bottom.
Heat a tava.
Apply water on top surface of the rolled naan and put on to the tava so the seeds side face up.
Turn the tava upside down so the naan is cooked over the flame for 20-30 sec.
Remove and serve hot with your choice of Indian curry.

Aloo Paratha

Ingredients Of Aloo Paratha
250 gm whole wheat flour
Pinch of salt
1 cup water
50 ml oil
For the filling:
500 gm potatoes
20 gm coriander leaves
20 gm ginger garlic paste
75 gm onions
5 gm green chillies
5 gm turmeric
5 gm chilli powder
10 ml lime juice
Oil for frying

How to Make Aloo Paratha

1. Make a soft dough with the specified ingredients.

2. Divide the dough into balls, as per the required size.

3. Chop the onions, green chillies and the coriander leaves. Then boil the potatoes: remove the skin and mash.

4. Add the rest of the ingredients and mix well. Take each portion of the dough, flatten it on palm.

5. Stuff the filling in the dough and roll into balls. With a rolling pin, flatten the balls into 1/2" thick round parathas.

6. Grease a pan with a little oil and heat on a medium flame.

7. Cook the parathas until both sides are golden and cooked through.