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PALAK PURI
puri stuffed with palak
Preparation Time :1 hour
Cooking Time :1/2 hour
Servings :4
INGREDIENTS
Whole wheat flour (atta) 2 cups

Spinach bunch 1 small
Salt to taste
Oil to deep fry+1 tablespoon
METHOD
1. Blanch spinach leaves in boiling, salted water. Drain and make into a paste. 2. Mix the palak
paste with atta, add salt, one tablespoon of oil and knead into a semi-hard dough. Keep the
dough covered for about ten minutes. 3. Divide into sixteen equal sized balls (pedas) and roll
into four-inch diameter puris. 4. Heat sufficient oil in a kadai and deep-fry the puris on medium
heat. Drain onto an absorbent paper and serve hot.
http://www.sanjeevkapoor.com//PrintRecipes.aspx?RecipeId=1001&Culture=L1 1/24/2010
PEETHIWALI POORI
Puris stuffed with a spicy urad dal mixture.
Preparation Time :2 1/2 hour
Cooking Time :1 hour
Servings :4
INGREDIENTS
Whole wheat flour (atta) 1 1/2 cup

Split black gram skinless (dhuli urad dal) 1/4 cup
Salt to taste
Oil for deep frying +1/4 tablespoon
Ghee 3 tablespoons
Asafoetida a pinch
Cumin seeds 1 1/2 teaspoons
Coriander seeds 2 tablespoons
Red chilli powder 1 teaspoon
Cinnamon inch stick 1
Sea salt to taste
METHOD
1. Soak dhuli urad dal in one cup of water for two hours. 2. Take atta, salt and one tablespoon of
oil in a bowl and mix. Add sufficient water and knead into a dough. Keep it aside covered with a
damp cloth. 3. Heat ghee in a pan. Add asafoetida, cumin seeds, coriander seeds and sauté.
Drain water from the dal and add to the pan and sauté. Add red chilli powder and mix. 4. Break
cinnamon stick and crush coarsely in a mortal with a pestle. Add sea salt and crush and add this
to the dal mixture. 5. Divide the dough into twelve equal portions and roll into balls. Make a dent
in each ball, fill it with filling and fold and shape into a ball again. Press lightly on tabletop. Roll
into puris with hand or using a belan. 6. Heat sufficient oil in a kadai, slide the puris gently into oil
and deep fry till the puris are puffed and evenly fried on both the sides.
PUDINA PARANTHA
a good stuffed pudina paratha
Preparation Time :1/2 an hour
Cooking Time :1/2 an hour
Servings :4
INGREDIENTS

Fresh mint leaves bunch 1 small
Salt to taste
Oil as required
Butter 3 tablespoons
Chaat masala 2 teaspoons
METHOD
1. Wash and pat dry the mint leaves. Lightly roast half of them on a hot tawa. Cool and crush to a
powder. Set aside. Chop the remaining mint leaves finely. 2. Place the whole-wheat flour and salt
in a bowl. Add finely chopped mint leaves and knead into a stiff dough using water. Cover and rest
the dough for twenty to twenty five minutes. 3. Divide the dough into six equal portions. Shape
them into balls. 4. Roll out each ball into a medium sized chapati and smear with butter and
sprinkle with some flour. Fold the chapati like a fan and twist it back into the form of a ball. Set
aside for five minutes. 5. Roll out each portion into a parantha of five to seven inches
diameterCook on a hot tawa applying a little oil till both sides are lightly golden brown. 6. Apply
butter over the hot paranthas. 7. Mix the mint powder and chaat masala and sprinkle on the hot
paranthas. 8. Before serving, crush the paranthas lightly between your palms to open out the
layers.
Recipe Tip :
If you are cooking Pudina Parantha in the tandoor, apply a little water on the side that you are going to
stick to the tandoor wall.
PURI
A deep fried Indian bread . Best accompanied
with dry vegetable preparations as well as
gravies.
Servings :4
INGREDIENTS

Salt to taste
Oil to deep fry+2 tablespoons
METHOD
1. Sieve flour with salt. Add 2 teaspoons of oil and mix. Add water and knead well to make a
hard dough. 2. Cover it with a wet cloth and leave it for fifteen minutes. 3. Divide into twenty
equal portions. Shape them into balls. 4. With the help of a rolling pin roll into thin puris. 5. Heat
oil in a deep frying pan (kadai). Deep fry the pooris in hot oil for a minute, turn the side and fry till
it is puffed and golden in color.
RAJASTHANI BATI
A rich baked rajasthani bread with the goodness
of pure ghee.
Preparation Time :30 minutes
Cooking Time :30 minutes
Servings :4
INGREDIENTS

Salt 2 teaspoons
Baking powder 1/4 teaspoon
Ghee for soaking +1/2 cup
METHOD
Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient
water and knead into a stiff dough. Preheat oven to 180°C. Take lemon sized portions. Press
firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly
Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to
half an hour. When done, serve it hot with a bowl full of pure ghee to soak baatis and Rajasthani
dal.
RESHMI PARANTHA
A sweet partha - from the city of mughals.
Servings :4
INGREDIENTS
Refined flour (maida) 2 cups

Bananas banana ripe 1/2
Egg white 1
Milk 1/2` cup
Sugar 4 tablespoons
Salt to taste
Green cardamom powder 1/2 teaspoon
Ghee 2 teaspoons
METHOD
Sieve maida with baking powder and make a well in the center. Peel and puree banana and
keep it aside. Mix egg white with milk, sugar, salt, banana puree and cardamom powder and add
it to sieved maida. Knead it well to make a soft dough and allow it to rest for half an hour. Divide
dough into sixteen portions and roll into pedas and flatten them. Take each peda and flatten it in
your palm and then toss it on your fingertips like you do for roomali roti to a twelve inch diameter
roti. Fold it into half and then fold again to make a square and roast it on a hot griddle smearing
ghee till brown specks appear on the surface. Turn and repeat the process to cook the other
side of the parantha. Serve hot immediately.
RICE BHAKRI
A roti made with rice flour.
Cooking Time :10-15 minutes
Servings :4
INGREDIENTS
Rice flour 2+1/4 cups

Salt to taste
Sesame seeds (til) as required
METHOD
Take the rice flour in a bowl. Add salt and warm water and knead into a soft dough. Divide into
four equal portions and roll into balls. Sprinkle some rice flour on the work top and place a dough
ball on it and roll into a round bhakri carefully. Heat a tawa to medium hot, place the bhakri over
and dab a little water on top. Cover and cook for a minute. Flip over and cook till both the sides
of the bhakri are evenly cooked. When almost cooked pat some til seeds on top. The bhakri
should be soft and fluffy. Serve hot.
RICE WADE
Crisp puris made from flavoured rice flour dough)
Servings :4
INGREDIENTS
Rice flour 2 cups

Fenugreek seeds (methi dana) 1 tablespoon
Fennel seeds (saunf) 2 tablespoons
Onion , grated 1 small
Salt to taste
Oil to deep fry
METHOD
Boil one and a quarter cups of water along with fenugreek and fennel seeds for about five
minutes to extract their flavour. Strain and reheat the water, add salt. Add rice flour and cook till
it forms dough and leaves the edges of the vessel. Transfer into a bowl and add grated onion
and mix well. Apply oil to hands and make equal sized balls of the dough. Press with hands and
shape like wadas. Heat sufficient oil in a kadai and deep-fry the wadas till done. Drain on
absorbent paper and serve hot. You can also make the wadas on greaseproof paper. Apply a
little oil on the surface of the paper and place a dough ball. Cover with another paper and spread
by pressing with hands or a rolling pin. Remove the top paper and gently remove the wada from
the bottom paper and deep-fry.
SHEERMAL
A rich Kashmiri paratha with th goodness of ghee
and saffron.
Servings :4
INGREDIENTS

Salt to taste
Sugar 2 teaspoons
Milk 3 tbsps+3/4 cup
Saffron (kesar) strands a few
Kewra water or kewra essence 2-3
Ghee 1/4 cup
Butter for greasing+2 tablespoon
METHOD
Sieve refined flour with salt. Dissolve sugar in three-fourths cup of warm milk and saffron in
remaining three tablespoons of warm milk.Add the dissolved sugar and two to three drops of
kewra essence to sieved flour. When fully mixed, add one-eighth cup of water and knead into a
soft dough. Cover with a damp cloth and set aside for ten minutes. Melt ghee and add it to
dough and incorporate it well. Knead again into a soft dough. Cover and set aside for ten
minutes. Divide dough into sixteen equal portions and form into balls, cover and set aside for ten
minutes. Preheat the oven to 240ºC /475 ºF/ Gas Mark9.Flatten then balls on a lightly floured
surface and roll out each ball into round discs of six-inch diameter. Prick the entire surface with a
fork. Grease a baking tray with butter, arrange the discs on it and bake in the preheated oven for
five minutes. Remove, brush sheermals with dissolved saffron and bake again for three to four
minutes.When cooked, remove, brush with butter and serve immediately.
STUFFED LUCHI
a type of a bread stuffed with urad dal
Preparation Time :overnight
Servings :4
INGREDIENTS

Salt to taste
Ghee 2 tablespoons
Split black gram skinless (dhuli urad dal) 1/2 cup
Cumin powder 1/2 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
Ghee to deep fry+2 tablespoons
METHOD
Soak the urad dal overnight in two cups of water. Drain and grind to a coarse paste. Heat two
tablespoons of ghee in a vessel. Add the ground dal, cumin powder, fennel seeds, salt and
sugar. Stir-fry for two to three minutes. Keep aside to cool. To prepare the dough sieve the flour
and salt. Add two tablespoons of ghee and knead into soft dough using enough water. Divide
the dough into twenty equal portions and shape them into balls. Roll out each ball into three
inches diametre discs. Put a tablespoonful of the filling in the centre and fold the sides. Press
them flat and roll out into luchis of around five-inch diametre. Heat sufficient ghee in a kadai and
deep fry luchis till golden brown. Serve
TANDOORI ROTI
Type of Indian unleavened bread which is usually
made in a clay oven called a tandoor.
Servings :4
INGREDIENTS

Salt to taste
METHOD
Sieve flour and salt into a bowl. Add sufficient water and form into a soft and smooth dough.
Cover with a damp cloth and set aside for a few minutes. Divide the dough into four equal
portions. To make roti, pat each ball on the palm of your hand, till it is of desired thickness, or till
approximately five to six inches in diameter. Put on a gaddi and stick it in a moderately hot
tandoor. Remove when cooked on the outer surface. If cooking in an oven, place on a greased
baking tray and cook for five to six minutes, in a preheated oven at 190º C. serve hot with
vegetables or any meat preparation.
VADE
a special puri served with different type of
curries.
Servings :4
INGREDIENTS
Rice 1 kilogram
Split Bengal gram (chana dal) 250 grams
Split black gram skinless (dhuli urad dal) 100 grams
Coriander seeds 25 grams
Cumin seeds 15 grams
Salt to taste
Turmeric powder 1/4 teaspoon
Oil to fry
METHOD
Take the vade flour in a bowl. Add salt, turmeric powder and red chilli power and mix well. Make
a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough
warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf
and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips
to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough
on your palms to form a puri. To make the vade flour Rice 1 kg. Bengal gram split (chana dal)
250 gms. Black gram split (udad dal) 100 gms. Coriander seeds 25 gms. Cumin seeds Heat oil
in a kadai and deep-fry the vade till golden. Drain and serve hot with mutton or chicken curry or
kale vatanechi amti.
AMRITSARI ALOO KULCHA

Kulcha with a double dough stuffed with a spicy
potato mixture
Servings :4
INGREDIENTS

Soda bicarbonate 1/4 teaspoon
Salt to taste+1/2 teaspoon
Yogurt 1 tablespoon
Egg 1/2
Milk 1 cup
Sugar 1 teaspoon
Oil 1 tablespoon
Potatoes, boiled & grated 2 medium
Onion 1/2 medium
Green chillies, chopped 2
Red chilli powder 1/2 tablespoon
Cumin powder 1 tablespoon
Pomegranate seeds (anardana) 1 teaspoon
Fresh coriander leaves, chopped 2 tablespoon
METHOD
First dough Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, egg, milk,
sugar and sufficient water. Knead well into a medium soft dough. Apply a little oil and knead it
further. Keep it under wet cloth for one hour. Knead the dough once again and divide the dough
into eight equal portions. Second dough Sieve refined flour with salt. Rub in butter till it becomes
crumbly. Gradually mix in the milk and knead to make a soft and smooth dough. Cover with a
damp cloth and rest the dough for ten minutes. Knead the dough once again and divide the
dough into eight equal portions and form them into smooth balls. Cover with the damp cloth and
rest for another ten minutes. Stuffing Mix potatoes, onion, salt, green chillies, red chilli powder,
cumin powder, anardana and coriander leaves. Mix with hands. Divide the potato mixture into
eight equal portions and keep aside. Flatten a portion of the first dough, place a portion of the
potato mixture in the centre and fold the dough over to form a ball. Flatten a portion of the
second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a
lightly floured surface and roll gently into a disc. Heat a pressure cooker. Rub a wet hand on one
side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take
care to apply enough water while sticking the kulcha. Place the cooker over the flame upside
down so that the open end is towards the flame. Cook on high heat for two to three minutes then
reduce the heat and cook for two to three minutes more. Straighten the cooker and gently
dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve
immediately. You can also cook in a preheated convection oven at 220 C for about eight
minutes.
SANJORI
Sweet semolina pancakes.
Servings :4
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.
ALOO PARANTHA
A shallow fried Indian bread stuffed with a tasty
potato mixture.
Servings :4
INGREDIENTS

Potato, boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Green chilli, chopped 1
Salt to taste
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.
SIZZLING BROWNIE WITH VANILLA

ICECREAM
A unique sizzling dessert served topped with
chocolate sauce
Servings :4
INGREDIENTS
Brownies 4
Vanilla ice cream 4 scoops
FOR CHOCOLATE SAUCE
Dark chocolate, grated 1 cup
Fresh cream 1 cup
Almonds, chopped 8 - 10
Walnuts, chopped 8 - 10
METHOD
Heat a sizzler plate. Place grated dark chocolate in a Microwave bowlMelt it on Microwave HIGH
(100%) for two minutes. Remove and mix in fresh cream. Add chopped almonds and walnuts.
Pour chocolate sauce in a beaker. Layer the sizzler plate carefully with aluminium foil. Place one
brownie on it. Place one scoop of vanilla ice cream on the brownie. Cover generously with
chocolate sauce. Let it sizzle on the hot plate. Serve immediately. Repeat the same with other
brownies.
KULCHA
A soft textured bread that goes well with almost
anything
Preparation Time :1 hour 15 minutes
Servings :4
INGREDIENTS

Salt to taste
Yogurt 2 tablespoons
Milk 2 tablespoons
Oil 3 tablespoons
Onion seeds (kalonji) 3/4 teaspoon
METHOD
Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add
sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for
ten minutes. Add two tablespoons of oil and knead the dough well. Cover it once again and keep
aside for at least an hour. Divide the dough into six to eight equal portions and form them into
smooth balls. Place dough on a lightly floured surface and roll gently into a disc of four to five
inch diameter. Brush lightly with oil, sprinkle kalonji on the surface and press with your palm.
Preheat oven to 220 C. Place kulchas on a greased baking tray and bake in the preheated
oven at 220 C for about six to eight minutes. Brush the hot kulchas with butter and serve
immediately.
LACHCHA PARANTHA
A flaky parantha that tastes best when had hot
Preparation Time :20-25 minutes
Servings :4
INGREDIENTS

Salt to taste
Egg 1
Milk 3 tablespoons
Sugar 1 tablespoon
Soda bicarbonate 1 1/2 teaspoons
Butter 2 tablespoons + to shallow fry
METHOD
Sieve maida and salt into a mixing bowl. Beat egg. Warm milk in a pan and dissolve sugar in it.
Add egg, baking powder and soda bicarbonate and set aside to ferment for ten minutes. Add this
mixture to sieved maida and mix thoroughly. Add sufficient water and knead lightly to make a
soft dough. Divide into four portions and shape into balls. Roll out each into a flat disc. Place on
a well greased surface and stretch evenly on all sides until the disc is very thin and
approximately six to seven inches in diameter. Brush the entire surface of each disc with melted
butter and dust with flour, then pleat together ensuring there are many folds. Roll up in a spiral
movement. Compress with palm and set aside for five minutes. Roll out lightly into discs of six-
inch diameter. Heat a tawa. Place the parantha on the hot tawa and cook on medium heat on
both sides. Pour a little butter all around and shallow fry till both sides are golden brown. Serve
immediately.
METHI PURI
Puri with fenugreek leaves in it-a tasty recipe.
Servings :4
INGREDIENTS
Fenugreek leaves, finely chopped 1/2 bunch

Whole wheat flour (atta) 1 cup
Gram flour (besan) 1/4 cup
Refined flour (maida) 1/4 cup
Salt to taste
Red chilli powder 1 1/2 teaspoons
Ginger paste 1 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Oil 2 tablespoons + to deep fry
METHOD
Take wheat flour in a bowl. Add refined flour, gram flour, fennel seeds, red chilli powder, ginger
paste, salt and fenugreek leaves and mix. Add two tablespoons of hot oil and mix. Add sufficient
water and knead into a stiff dough. Heat sufficient oil in a kadai. Divide the dough into lemon
sized portions and roll into balls. Roll them into thick puris. Slide each puri into the hot oil and
deep fry till golden and crisp. Drain and place on an absorbent paper and serve hot.
ROOMALI ROTI
A soft, thin delicious roti prepared using maida
and wheat flour.
Servings :4
INGREDIENTS

Refined flour (maida) 1/2 cup
Salt to taste
Cold water as required
Wheat flour for dusting
METHOD
Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a
soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very
elastic. Knead well again. Divide the dough into 8-9 equal portions. Shape them into round balls.
Roll out each ball into small rounds on a floured chakla (wooden surface). Hold this on the back
of your palm and circle it twist it in an anticlockwise direction and swing it. Then again catch it on
the back of the palm of the same hand. Keep repeating until the diameter of the same becomes
about thirty centimeters. Care should be taken to maintain the round shape and even thickness
throughout. These rotis are cooked on the convex side of the wok, and just about a minute to
cook. These rotis are folded into quarters or sixes and served immediately.
TANDULACHI BHAKRI
Bhakri prepared using rice flour.
Servings :4
INGREDIENTS
Rice flour 2 cups

Salt to taste
Warm Water as required
Sesame seeds (til) as required
METHOD
Mix salt and rice flour and sieve. Add warm water to make soft dough. Divide dough into four
portions and form them into round balls. Dust a thali or a table top with rice flour. Flatten each
portion of the dough with your palm into a thin bhakri. Heat a tawa to medium hot and place
bhakri on it. As it is being cooked, apply water on the topside of the bhakri and turn it over and
cook the other side similarly. When almost cooked, apply til seeds on top. The bhakri should be
soft and fluffy. Serve hot.
TAFTAN
Indian bread a must to try
Preparation Time :8-9 hours
Servings :4
INGREDIENTS

Milk 1/2 cup + 1/2 cup for basting
Yeast 1 tablespoon
Sugar 3 teaspoons
Eggs 2
Salt 2 teaspoons
Oil 1 tablespoon
Ghee 1 tablespoon + 1/4 c for basting
Onion seeds (kalonji) 1 tablespoon
METHOD
Warm milk, sprinkle yeast and sugar and keep aside till it starts to froth. Beat eggs. Sift refined
flour with salt. Make a well in the centre. Pour the fermented yeast mixture, yogurt, eggs and oil.
Knead the dough to a smooth and elastic consistency. Place in a greased bowl and keep in a
warm place for six to eight hours. Punch the dough and make medium-sized round balls of equal
size. Brush with ghee and again keep aside for another twenty minutes. Roll out each with a
rolling pin so that it is broad at one end and very narrow at other. Then pull the narrow end
gently so as to give it the shape of a teardrop. Brush with ghee, sprinkle kalonji and cook in a hot
tandoor, basting with milk and ghee. Serve hot.
KHAARI PURI
Crisp puris stuffed with a spicy gram flour mixture
Servings :4
INGREDIENTS
Whole wheat flour (atta) 1 3/4 cups

Gram flour (besan) 2 tablespoons
Coriander powder 2 tablespoons
Red chilli powder 3 teaspoons
Garam masala powder 1/2 teaspoon
Salt to taste
Pure ghee 2 tablespoons
Cumin seeds, crushed 1/2 teaspoon
Coriander seeds, crushed 1/2 teaspoon
Green chillies, chopped 2
Oil to deep fry
METHOD
Combine gram flour, coriander powder, red chilli powder, garam masala powder and salt in a
deep bowl. Heat ghee in a kadai. Add cumin seeds, coriander seeds, turmeric powder and green
chillies. Sauté for half a minute. Add gram flour mixture. Cook on medium heat till it emits a nice
aroma and is lightly browned. Remove from heat and allow it to cool. Divide into eight portions.
In a separate bowl take wheat flour and salt. Add sufficient water and knead into a soft and
smooth dough. Cover with a damp cloth and rest the dough for ten minutes. Divide wheat flour
dough into eight portions. Roll out each into a three-inch disc and place a portion of the gram
flour mixture in the centre. Gather edges and seal. Roll into a ball. Roll out again into a small
puri. Heat sufficient oil in a kadai. Deep fry puris till golden brown. Drain and place on an
absorbent paper. Serve hot.
ADAI
Rice and mixed dal pancake flavoured with
coriander
Preparation Time :5 hours 30minutes
Servings :4
INGREDIENTS
Parboiled rice (ukda) 4 cups

Split black gram skinless (dhuli urad dal) 1 cup
Split Bengal gram (chana dal) 1/2 cup
Split pigeon pea (toor dal/arhar dal) 1/2 cup
Green chilli 4
Fresh coriander leaves 2 tablespoon
Salt
Oil
METHOD
Mix the rice and the dals. Wash and soak it in water for 5-6 hours. Drain and grind to a fine
batter. Mix the chopped green chillies, chopped coriander and salt to the batter and keep aside
Heat a griddle, grease it with oil. Pour a spoonful of batter in the middle of the griddle and spread
evenly. Pour 1 teaspoon of oil along the edges and cook till crisp. Serve hot
AJWAIN PARANTHA
paratha flavoured with carom seeds
Cooking Time :1/2an hour
Servings :4
INGREDIENTS
Whole wheat flour (atta) for dusting+3 cups

Salt to taste
Carom seeds (ajwain), crushed 1/2 teaspoon
Ghee 4 tablespoons
Oil to shallow fry
METHOD
Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water
and knead into a stiff dough. Cover and rest it for fifteen minutes. Divide the dough into eight
equal portions. Roll in dry flour and roll into a round chapatti. Spread a little ghee on one side
and lightly roll that side in dry flour. Fold the chapatti into half and then again into half to make a
triangle Roll into a triangular parantha. It should be a little thick. Heat a tawa. Place the parantha
on the tawa and cook for a minute. Flip and apply ghee. Cook for a minute and flip again and
apply ghee. Cook till both the sides are golden. Serve hot.
BHATURE
Preparation Time :1/2 hour
Cooking Time :1\2 hour
Servings :4
INGREDIENTS

Soda bicarbonate a pinch
Yogurt 1/2 cup
Salt 1 teaspoon
Powdered sugar 2 teaspoons
Oil to deep fry 2 tablespoons + to deep fry
METHOD
Mix refined flour, baking powder and soda bicarbonate. Sieve and keep aside. Mix yogurt with salt
and sugar. Add this to the flour, add enough water and mix gradually to make a soft dough by light
kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth.
Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and
keep to rise for ten minutes. Grease your palms with a little oil and flatten the balls. Roll out into
five-inch diameter bhaturas. Heat sufficient oil in a kadai and deep fry bhaturas on high heat till
light brown on both sides. Serve hot with chole.
Recipe Tip :
A deep fried Indian bread usualy accomapanied with chole.
DOSA
A crisp Indian pancake made using rice and urad
dal. Best accompanied with sambar and chutney.
Preparation Time :overnight
Cooking Time :15 mins
Servings :4
INGREDIENTS
Parboiled rice (ukda) 2 3/4 cups

Rice raw rice 1/4 cup
Split black gram skinless (dhuli urad dal) 1 cup
Fenugreek seeds (methi dana) 1 teaspoon
Salt to taste
Oil as required
METHOD
Wash and soak both the rice for atleast four hours. Wash and soak the urad dal also for atleast
four hours. Drain and mix. Grind to a fine batter adding water as required. Transfer the batter in
a deep vessel, cover with a tight fitting lid and keep it in a dark and warm place overnight to
ferment. Just before making the dosas, add salt to taste and mix lightly. Heat a tawa. Drizzle a
little oil and wipe with a wet cloth so that the tawa is at the right temperature. Drop a ladle full of
batter on the tawa and spread it in a circular motion as thin as possible. Drizzle a little oil all
around and let the dosa cook on medium heat. When ready the edges will begin to separate
from the tawa. Gently roll into a cylinder and serve hot with masala, chutney and sambhar
GARLIC NAAN
North Indian baked flat bread infused with a nice
garlic flavour.
Preparation Time :2 1/2 hours
Servings :4
INGREDIENTS

Garlic, peeled 25 cloves
Baking powder 1 teaspoon
Salt to taste
Sugar 2 teaspoons
Milk 1 1/2 cups
Fresh coriander leaves, chopped 2 tablespoons
Oil 2 tablespoons
METHOD
Sieve flour, leaving some aside for dusting, with baking powder, soda bicarbonate and salt. Grind
twenty garlic cloves to a fine paste. Chop the remaining finely. Add sugar, milk, garlic paste,
yogurt, chopped garlic, chopped coriander leaves to the flour mixture and mix. Add water as
required and knead into a medium soft dough. Apply a little oil, cover with a damp cloth and set
aside for at least an hour. Punch dough with your hands to make it soft and pliable. Divide dough
into twelve to sixteen equal portions, cover and let it rest for an hour more. Melt butter. Flatten
each dough ball between your palms, apply melted butter and dust with flour. Roll into a ball again
and keep it covered for fifteen minutes. Preheat oven to 250°C. Roll each dough ball on a floured
surface into a five to six inch diameter disc. Pull it from one end to get the elongated shape of a
naan. Cook in the preheated oven at 250°C for seven minutes. You can also cook in a tandoor till
brown spots appear on the surface. Remove and serve hot drizzled with melted butter.
Recipe Tip :
Naans can also be cooked on a griddle (tawa) by moistening them on either side with a little water
while cooking
GOBHI PARANTHA
Cauliflower stuffed in the parathas
Servings :4
INGREDIENTS
Whole wheat flour (atta) 3 cups + for dusting

Salt to taste
Ghee to shallow fry+ tablespoons
Cauliflower 1 medium
Fresh mint leaves a few
Fresh coriander leaves bunch 1/2 medium
Green chilli 3
Ginger 1/2 1/2 inch pieces
Dry mango powder (amchur) 1 tablespoons
Red chilli 1/2 teaspoon
METHOD
Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make
a stiff dough. Keep covered for fifteen to twenty minutes. Wash and grate cauliflower. Clean,
wash and finely chop coriander leaves and mint leaves. Remove stems, wash and crush green
chillies. Peel, wash and grate ginger. Mix these ingredients together adding amchur, salt to taste
and red chilli powder. Divide dough in lemon-sized balls, roll out each ball into a medium thick
chapati using flour for dusting. Spread the cauliflower mixture on half of one chapati and cover
with the other half and seal the edges. Sprinkle a little flour on top, and roll the semi-circle a little
taking care not to break it. Alternatively, pat with fingers. Heat a tawa and cook the parantha on
both sides. Shallow fry to golden brown using a little ghee. Serve hot with butter and a bowl of
raita.
KHAJURI KHASTA
Crisp and filled with dates and paneer, these
chapattis make a festive fare
Servings :4
INGREDIENTS

Salt to taste
Sugar 2 teaspoon
Butter +to shallow fry to shallow fry +2 tablespoons
Milk 1 cup
Egg 1
Oil 2 tablespoons
Onion seeds (kalonji) 2 tablespoons
Dried dates (chuhare), chopped finely chpopped 200 grams
Cottage cheese (paneer), grated 200 grams
Green chilli, chopped 2-3
Chaat masala 1 teaspoon
Fresh coriander leaves 1 tablespoon
METHOD
Take refined flour in the container of the dough maker. Add salt, sugar, soda bicarbonate, baking
powder and butter and start the machine. Add yogurt, egg, milk and continue to process the
dough. Mix dates and cottage cheese in a bowl. Add green chillies, chaat masala and coriander
leaves and mix well. Add oil to the dough and process till the dough is ready. Take a portion of
the dough, spread it on work top with finger tips. Place some stuffing in the centre and shape
into a ball. Take onion seeds in a plate and press the stuffed dough balls on it on one side only.
Using your fingers pat each ball into a thin chapati. Heat a tawa, place the chapati over it and
roast. Apply a little butter and roast on both sides till lightly browned. You can also cook it in a
preheated oven at 250°C. Place the chapattis on a greased tray and cook in the oven till lightly
browned.
LUCHI
A fried bread made from refined flour. Speciality
of Bengal.
Servings :4
INGREDIENTS

Salt 1 teaspoon
Ghee 1 tablespoon
Oil to deep fry
METHOD
Sieve flour with salt. Add ghee and make soft dough with water. Keep covered with a moist cloth
for half an hour. Divide into twenty equal parts and make balls. Roll into three-inch diameter
discs. Heat sufficient oil in a kadai and fry the luchis till well puffed and cream/light brown
coloured. Drain onto an absorbent paper. Serve hot with cholar dal or any curry of your choice.
MAKKI DI ROTI
A famous punjabi roti made from maize flour.
Servings :4
INGREDIENTS
Cornmeal (makki ka atta) 1 1/2 cups

Whole wheat flour (atta) optional 1/4 cup
Salt to taste
Unsalted butter as required
METHOD
Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to
make a medium soft dough. Divide into eight equal portions and shape into balls. Pat each ball
between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball
between the folds of a greased plastic sheet. Heat a tawa and place a roti on it. Cook on
moderate heat till one side is half-done. Turn over and spread some white butter over the
surface. Turn over and spread some more butter on the other side. Cook till both sides are
golden brown. Serve hot with a dollop of white butter.
MALAI NA PARATHA
Soft bread made with cream and wheat flour
Servings :4
INGREDIENTS

Cream thick cream can be used 1/4 cup
Milk 1/4 cup
Salt to taste
Ghee 1/4 cup
METHOD
Sieve wheat flour. Add salt and malai. Mix well. Add milk and knead to a soft dough. Cover
dough and keep aside for half an hour. Divide dough in eight equal portions. Roll out one balls
and apply a little ghee. Carefully fold both opposite flaps into the centre of the circle and then
fold again from the sides till you get a small square packet. Roll out into a square paratha. Heat
the griddle and place the paratha on it and cook it from both the sides, applying ghee. Serve hot.
MASALA PURI
a masaledar tasty puri.
Servings :4
INGREDIENTS

Garlic 4 cloves
Fresh coriander leaves a few
Cumin seeds 1 teaspoon
Salt to taste
Oil + to deep fry+ tablespoon
METHOD
Peel, wash and grind garlic. Clean, wash and finely chop coriander leaves. Mix wheat flour,
cumin seeds, garlic paste, red chilli powder, turmeric powder, salt, coriander leaves, one
tablespoon of oil and knead into a semi soft dough using sufficient quantity of water. Cover with
a muslin cloth and let it stand for ten to fifteen minutes. Divide the dough into twenty equal sized
balls and roll each ball into round puris. Heat sufficient oil in a kadai and deep-fry the puris till
crisp and golden Heat sufficient oil in a kadai and deep-fry the puris till crisp and golden. Drain
onto an absorbent paper and serve hot with a chutney of your choice
METHI PARANTHA
methi styffed in wheat flour
Preparation Time :1\2 hour
Cooking Time :1\2 hour
Servings :4
INGREDIENTS
Fenugreek leaves bunch 1 medium

Whole wheat flour (atta) 1 cup
Gram flour (besan) 3/4 cup
Salt to taste
Ghee 3 tablespoons
Yogurt 1/2 cup
Oil 3 tablespoons
METHOD
Chop methi leaves finely. Sieve atta, besan along with salt and red chilli powder. Add chopped
methi leaves, ghee and yogurt and mix well. Add enough water and knead into a stiff dough.
Keep covered with a damp cloth and leave it for twenty minutes. Divide into eight equal portions.
Roll out into a five-inch diskette. Heat a tava and cook the paranthas applying a little oil till both
sides are cooked and light golden brown. Serve hot.
MOOLI KA PARANTHA
Wheat paranthas stuffed with radish mixture.
Cooking Time : 1/2 an hour
Servings :4
INGREDIENTS
Whole wheat flour (atta) + for dusting 3 cups

Radish, grated 2 medium
Red chilli powder 1/2 tablespoons
Asafoetida 1/2 teaspoon
Carom seeds (ajwain), crushed 1/2 teaspoon
Salt to taste
Ghee 2 tablespoon
Green chilli, chopped 2
Fresh coriander leaves 2 tablespoons
Radish, chopped radish leaves to be used 2
Oil to shallow fry
METHOD
Squeeze out extra juice from grated moolis. Reserve the juice. Mix together atta and salt to
taste. Rub in two tablespoons of ghee. Add the reserved juice of moolis and knead into a stiff
dough. Add water if necessary. Cover and rest it for fifteen minutes. Mix grated mooli, red chilli
powder, asafoetida, carom seeds, green chillies, coriander leaves, mooli leaves and salt. Mix
well. Divide the dough into eight equal portions. Flatten each portion, keeping the edges thinner
than the centre. Place a portion of the filling in the centre and gather the edges and roll into a
ball. Press slightly and rest for five minutes. Roll out into a parantha. Heat a tawa. Place
parantha on the tawa. Turn over drizzle a little oil. Turn over again and drizzle a little oil on the
other side too. Roast till both sides are golden and crisp on the outside. Make the remaining
paranthas in the same way. Serve hot.
MUGHLAI PARANTHA
A rich paratha made out of whole wheat flour,
refined flour and semolina.
Preparation Time :1/2
Servings :4
INGREDIENTS
Refined flour (maida) + for dusting 1 1/2 cups

Semolina (rawa/suji) 1/4 cup
Salt to taste
Ghee + for frying 6 tablespoons
Milk 1/2 cup
METHOD
Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and
knead into a stiff dough. Cover and keep aside for thirty minutes. Divide dough into eight equal
portions, roll in refined flour and rest for ten minutes. Roll out each portion into a thin chapatti
and apply ghee. Dust with some flour and fold into half. Apply some more ghee, dust with flour
and fold further into half lengthwise. Stretch and roll in a spiral and make a ball. Press lightly with
hand and roll out into a parantha. Heat a tawa. Place the parantha on it. Turn over after a minute
and apply ghee on cooked side. Turn again and apply ghee on the other side too. Shallow fry till
both sides are done and golden. Crush slightly with hand and serve hot.
NAAN
A popular leavened Indian bread.
Servings :4
INGREDIENTS

Salt 1 teaspoon
Sugar 2 teaspoons
Egg 1
Milk 1 cup
Oil 2 tablespoons
Onion seeds (kalonji) 2 teaspoons
Butter 2 teaspoons
METHOD
Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water.
Knead well into a medium soft dough. Apply a little oil and keep it under wet cloth for one hour.
Make eight equal sized balls. Apply a little oil and put onion seeds on top. Press sides first and
then centre of the dough ball. Give a round flat shape. Pick in hand and pat to give it a round
shape of about six inches diameter. Stretch it from one side to give a triangular shape. Put it on a
cloth pad and put it on a preheated tandoor wall or cook in a preheated oven at 200ºC. Remove
using skewers when it is crisp and lightly browned on both sides. Serve hot topped with butter.
Recipe Tip :
If you do not consume eggs, proceed with this recipe without egg. The loss of taste and texture would
hardly be noticeable
NEER DOSA
Paper thin, non-fermented dosa made with rice
are best had fresh!
Preparation Time :1 day
Servings :4
INGREDIENTS
Rice 2 1/2 cups

Coconut, scraped 1 cup
Salt to taste
Oil
METHOD
Wash and soak rice in four cups of water overnight. Drain and grind to a fine paste along with
scraped coconut using a little water. Add salt and enough water to get milk like consistency.
Heat a non-stick pan/dosa tawa and pour just enough oil to grease it. Sprinkle some water and
wipe clean pan/tawa with a muslin cloth. Stir and pour a ladle full of batter, taking care that it
spreads in a thin, even layer. Cover and cook in its own steam for two minutes. Remove
carefully, fold into a triangle and serve immediately
ONION PARANTHA
onion stuffed in rotis
Servings :4
INGREDIENTS

Salt 1 teaspoon
Onion 1 medium
Green chilli 1
Yogurt 1/4 cup
Ghee 2 tablespoons
Red chilli powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Oil to cook
METHOD
1. Sieve whole-wheat flour along with salt. 2. Peel, wash and finely chop the onions. Remove
stems, wash and finely chop the green chilli. 3. Add the chopped onions and green chillies to
yogurt. Add two tablespoons ghee, red chilli powder, cumin powder and half a cup of water. Add
the flour and knead into soft dough. Cover with a moist cloth and set aside for half an hour. 4.
Knead again and divide into four equal parts. Make balls and press between palms of your hand.
Roll out into a small puri, apply some oil and fold to make a triangle. 5. Roll out again taking care
to retain the triangular shape6. Heat a tawa and roast the parantha applying a little oil, till both
sides are light golden. 7. Serve hot

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Sanjeev Kapoor - Print recipes Page 1 of 1

Preparation Time :1 hour

Cooking Time :1/2 hour

Whole wheat flour (atta) 2 cups

Preparation Time :2 1/2 hour

Cooking Time :1 hour

Whole wheat flour (atta) 1 1/2 cup

Preparation Time :1/2 an hour

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Whole wheat flour (atta) 2 cups

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Whole wheat flour (atta) 2 cups

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Whole wheat flour (atta) 2 cups

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Cooking Time :1 hour

Refined flour (maida) 2 cups

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Cooking Time :10-15 minutes

Rice flour 2+1/4 cups

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Cooking Time :1/2 an hour

Rice flour 2 cups

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Refined flour (maida) 2 cups

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Refined flour (maida) 2 cups

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Refined flour (maida) 2 cups

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Fenugreek leaves, finely chopped 1/2 bunch

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Whole wheat flour (atta) 2 cups

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Rice flour 2 cups