ALOO WALI PURI

Ingredients

Potato, boiled and mashed 2 medium
Whole wheat flour (atta) 2 cups
Salt to taste
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Ghee 2 tablespoons
Onion , grated 1 medium
Oil to deep fry


Method

Mix mashed potatoes, atta, cumin powder, red chilli powder, garam masala powder, ghee and grated onion.

Add water, little by little and knead into a medium stiff dough. Knead well. Cover with a damp cloth and keep aside for fifteen minutes.

Divide dough into sixteen equal sized portions. Cover with a damp cloth to prevent from drying.

Heat sufficient oil in a kadai on medium heat.

Roll out each portion into a puri and deep fry in hot oil. When lightly browned from one side, turn it and cook on the other side.

Serve hot.

ALOO PARANTHA

Ingredients

Whole wheat flour (atta) 2 cups
Potato, boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Red chilli powder 1 teaspoon
Green chilli, chopped 1
Salt to taste
Butter 4 tablespoons


Method

Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Grate the potatoes. Grind pomegranate seeds to a coarse powder.

Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

Divide it into four equal portions

Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes.

Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out.

Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

Serve hot with fresh yogurt or mango pickle.

SANJORI

Ingredients

FOR COVERING
Refined flour (maida) 1 1/2 cups
Salt a pinch
Pure ghee as required+7 tablespoons
FOR FILLING
Semolina (rawa/suji) , fine 1 cup
Sugar 1 cup
Milk powder 1 cup


Method

Mix together refined flour and salt in a bowl. Add three tablespoons of ghee and mix. Add enough water and knead into a soft dough.

2. Grease your hands and divide the dough into even sized balls and set aside

covered with a damp cloth.

Heat four tablespoons of ghee in a kadai. Add rawa and roast for two to three minutes. Add sugar and two cups of water and mix. Bring it to a boil and add milk. Cook till the mixture is dry. Take it off the heat and add green cardamom powder. Mix well and set aside to cool.

Divide into even sized portions.

Take a dough portion with greased hands and flatten it. Stuff it with a sheera portion and gather the edges and seal. Roll into a ball. Further roll into a thin chapatti.

Heat a tawa and roast the chapatti on medium heat till both the sides are evenly done.

Serve hot dribbled with pure ghee.