Aloo Paratha

2 cups flour, whole wheat
1 teaspoon salt
 water for mixing
ghee for frying

For Filling

4 medium potatoes
1small onion, finely chopped
2whole green chilies, crushed
1teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt,
1 teaspoon red chili powder
1teaspoon coriander leaves, chopped


1. Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into
6 round balls. Flatten each ball slightly. Put one
portion of filling in centre. Close up completely.
Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve with yogurt or Raita.


Besan ki Roti

1 kg basin (gram flour) , 1 kg whole wheat flour , 1 cup oil , 2 teaspoon salt , 2-3 teaspoon chilli powder , 6 whole red chili , 1 cup coriander leaves, chopped , 4 green chilies fine chopped , 3 tablespoon dried pomegranate seeds, crushed , 2 teaspoon cumin seeds, zeera , 2 tablespoon coriander seeds , 2 medium onion, finely chopped , oil for frying.


1. Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes. 2. Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches. 3. Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper. 4. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp. 5. Remove from pan, smear with ghee and serve at once. Repeat with remaining dough. Did you tried our Bajray Ki Roti 6. Serve with yogurt or Raita. 


6 cups maida (white flour)
6 tsp. milk powder
200 grm. oil or margarine
1 cup evaporated milk
6 tsp. sugar
2 tsp. baking powder
1 egg
3 tsp. yeast


Mix all the ingredients and knead into a dough.
Cover with a damp cloth and leave at room temperature for 2-3 hours.
Then divide it evenly into 12 parts.
Roll out into flat chapati which is as thick as a pizza crust.
Bake in oven at 350* till light brown.
Can also be frozen after baking for later use.




2 cups wheat flour
¼ tsp. salt
1 cup warm water


Add salt to the flour. Adding warm water gradually knead into a dough.
Leave at room temperature for half an hour. Then divide it evenly into 6 parts.
Roll out into flat chapati as thin as possible. Cook over preheated pan (tawa)
Can also be frozen after baking for later use.



Pita Bread

3 1 to 3 3 cups all purpose flour
1 package dry yeast
11 cups warm water
11/2 tsp. salt
1 cup shortening



1. In a large mixing bowl dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, add two cups of flour, shortening and salt.
2. Beat at low speed of electric mixer for 1 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon
3 Turn out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3to 5 minutes total). Cover, and let rest in a warm place for about 15 minutes.
4. Divide the dough into 12 equal portions. Roll each between floured hands into very smooth balls. Cover with plastic wrap or a damp cloth, Let rest 10 minutes. Using fingers, gently flatten balls. Cover and let rest 10 minutes. (keep dough pieces covered till easy to use.)
5. On well floured surface lightly roll one piece of dough at a time into a 7 inch round, turning dough over once. Do not stretch, puncture or crease dough. Work with enough flour so dough does not stick. Place on baking sheet. Bake 2-3 at a time in 450F about 3 minutes or until dough is puffed and softly set. Turn over with spatula, Bake about 2   minutes more or until dough begins to lightly brown. Repeat with remaining dough, baking one batch before rolling and baking the next batch.
6. Allow bread to just cool before wrapping for storage. Make 12 pita breads.
7. To serve, slice bread in half crosswise and generously fill each pocket with desired filling. 


1cup warm water
4 tsp. sugar
1 tsp. ground ginger
3 tbsp. active dry yeast
1 3 cups scalded milk
1 cup shortening

3 tsp. salt 
4 tbsp. sugar 
6 1 cups all purpose flour  
1-2 egg whites

sesame seeds


1. Stir 4 teaspoons sugar and  ginger in warm water. Add yeast and let stand for 10 minutes.
2. Add 4 tablespoons sugar, shortening and salt in scalded milk and stir to dissolve sugar. Cool the milk mixture to the same temperature as the yeast mixture.
3. Transfer the mixture into a large bowl and add half the flour and mix with a fork, gradually add rest of the flour and continue mixing until smooth. Then knead with hands until elastic and smooth.
4. Place the dough in bowl, brush with oil, cover and let stand for at least 1 1 hours or until double in size.
5. Place the dough on floured surface. Punch down the dough and divide into 12-14 equal portions. Cover them with a damp cloth to prevent from drying.   
6. Roll each portion between floured hands into very smooth balls. Cover the balls with a damp cloth. Using fingers, gently flatten balls. Cover and let rest 10 minutes.
7. On well floured surface lightly roll one ball of dough at a time into a 7 inch round, turning dough over once. Work with enough flour so dough does not stick.
8. Place the nan on a baking sheet. Using a pastry brush, glaze the nan with egg white and sprinkle with sesame seeds.
9. Bake 2-3 at a time in 450F about 5-8 minutes or until golden brown. Repeat with remaining dough.
10 Allow nan to cool slightly and smear with a thin layer of butter before wrapping for storage.




8 oz Flour
1/4 Salt
1 tbsp. Sugar
1 Egg, beaten
2 tbsp. Margarine
1 tsp. yeast



1. Mix yeast with 1 teaspoon of sugar and 1 cup water. Keep aside until frothy, about 5-10 minutes.
2. Mix the dry ingredients. Add margarine, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until double in size.
3. Roll into small sheermals. Prick and brush with egg. 4. Bake at 400 degrees till done.



3 cups plain flour
1 tbsp. oil
1 tsp. dry yeast
1/4 tsp. baking powder
1 tsp. sugar
1/2 cup warm milk
2 tbsp. curds
salt to taste
more milk for kneading if required


1.      Sprinkle yeast and sugar over warm water.
2.      Keep aside for 5 minutes or till frothy.
3.      Mix salt and flour, take in a large plate.
4.      Make well in centre. Put curds in well.
5.      Sprinkle baking powder over curds.
6.      Allow to stand for 2-3 minutes.
7.      Pour oil, yeast solution, in well and mix gradually.
8.      Use milk as required, to make a soft stiff dough.
9.      Brush dough will oil. Cover with inverted bowl.
10.  Keep aside for 4 hours. Longer if weather is cold.
11.  Grease palms well and punch dough till soft and elastic.
12.  Cover again and keep aside for 10 minutes.
13.  Break of a lump of dough.
14.  Roll or pat to a thick round about 6" diam.
15.  Roast on hot griddle, or tandoor, till golden spots appear.
16.  Or shallow fry on griddle.
17.  Serve hot with gravied vegetables, dals, etc.


Roghni Naan

2 cups plain flour
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
2 tbsp. curds
1/2 cup warm milk
1 tbsp. milk extra
1 tbsp. poppy seeds
1 tbsp. raisins
1/4 tsp. saffron strands


1.      Sprinkle yeast and sugar over warm milk.
2.      Keep aside for 30 minutes of till very frothy.
3.      Rub saffron into remaining 1 tbsp. milk. Keep aside.
4.      Mix flour and salt in large plate. Form well in centre.
5.      Pour curds and yeast solution in it and keep for 10 minutes.
6.      Add curds and knead into soft elastic dough.
7.      Put dough in a deep vessel and keep aside covered for 10 hours or overnight.
8.      Divide dough into 5 parts. Make rounds, place on a greased baking try.
9.      Keep aside for 15 minutes. Roll into thick oval or triangle.
10.  Keep centre slightly thinner than edges. Preheat oven at 350C.
11.  Sprinkle some saffron water, khuskhus, and raisins over naan.
12.  Wet bottom and stick to baking tray. Make as many will fit in tray.
13.  Bake for 4-5 minutes or till done.
14.  Remove, drizzle some butter over it if desired.
15.  Serve hot with curries or gravied vegetables.


Keema Walay Naan

6 cups white flour, maida , 6 teaspoon milk powder , 1 cup evaporated milk , 6-7 teaspoons sugar , 200 grams oil or margarine , 2 teaspoon baking powder , 3 teaspoon yeast , 1 eggs , 1 kg meat, mince , 1 tablespoon ginger paste , 2 teaspoon red chili powder , 1 teaspoon salt , 1.5 teaspoon garam masala powder , 2 tablespoon anardanna, ground , 1 teaspoon coriander seeds, ground , 2 medium onion, finely chopped , 4-6 green chilies , 1/2 cup coriander leaves, chopped.


1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes. 2. With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size. 3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball. 4. Lightly grease several baking sheets. 5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter. 6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color. 7. Remove the nan from the baking sheet and serve at once. 8. serve with yogurt and mint chutney 4. Roll out into flat round shape and make sure it is as thick as a pizza's crust. 5. Bake in oven at 350' and take it out when it is light brown.


Wheat Flour: 1 cup
Flour: Half cup (all purpose)
Salt 1/4 tsp
Vegetable oil


Mix flour, oil (1 tbs) and salt in a bowl. Make dough by adding water to it. Make the dough a bit stiff so that it could be rolled easily. Knead the dough for 8-10 minutes and keep it aside for 15-20 minutes. Roll small pieces of dough about half the size of table tennis ball. Roll the dough pieces into 3-inch diameter circle. Deep-fry it in vegetable oil. Puris should puff up. Remove the excess oil using a paper towel and serve hot.


Dal Puri

1 lb. flour
3 tsp. baking powder
pinch of salt
1/2 tsp tumeric
1/2 lb split peas
3 cloves garlic
2 or 3 tsp. ground cumin


1. Boil split peas with tumeric, salt and garlic.
Do NOT allow to get too soft. Firm but soft enough to flatten with your  fingers.
2  Pass through a grinding mill. Make sure there NO whole grains left or these will busrt the roti later.
3. Add zeera and salt to taste.
4. Knead flour with baking powder and a pinch of salt, to a soft dough. Rub oil over dough and leave to rest. About an hour should do.
5. Cut dough in to 6-8 pieces.
6  Shape into balls and leave to rest for 15 mins.
7. Flatten the ball in your hand and place about about 3 tsps. of the peas then make into a ball again.
8. Heat the baking stone or griddle to no more than medium heat and brush a little vegetable oil on it.
9. Roll out the dough into 8" circles.
10. Place the roti on the stone and brush with some of the veg. oil. when its starting to brown turn it over and brush again.
11. When the other side is starting to brown it should start to swell.
12. All done . Enjoy with any curry.


Gobhi ka Paratha

4 cup Whole-wheat flour
1 To 3 cups cold water
3/4 cup Ghee

2 tb Ghee or oil
1 tb Finely chopped fresh ginger root
1 ts Finely chopped garlic
1/2 c Finely chopped onions
1 ts Turmeric
1/8 ts Ground hot red pepper
1 md Cauliflower, trimmed, and coarsely chopped
1 tb Finely chopped fresh hot
green chili (CAUTION)
1 ts Ground cumin
1 ts Salt
6 To 8 tablespoons ghee


Prepare the whole-wheat dough in the following fashion: In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee. With your fingertips rub the flour and fat together until they look like flakes of coarse meal. Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball. If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for 7 or 8 minutes, until the dough is smooth and elastic. Again gather it into a ball. Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tablespoons of ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then the onions. Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully
for any sign of burning and regulate the heat accordingly.
Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt. Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite. To make the parathas, divide the cauliflower mixture into 9 equal portions. Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter. Place a portion of the filling mixture in the center of the round and fold the edges over it, pressing them together to enclose the filling securely. Pat the filled paratha flat with your hands, then gently roll it again to make a round about 5 inches in diameter. As you shape and fill the parathas, set them aside, covered with a dampened kitchen towel to
keep them from drying out.
Heat an ungreased 10 to 12-inch skillet with a non stick finish or a well-seasoned cast-iron skillet or griddle until it is hot enough for a drop of water flicked into it to splutter instantly. Place one of the parathas in the pan and, moving it about constantly with your fingers or the edge of a metal spatula, cook for a minute or so. With a wide spatula, turn the paratha over and brush about a teaspoon
of the ghee on the top. Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee and cook for I minute. Turning frequently, continue to cook until the paratha is brown on both sides. (When you have mastered the technique, you will find you can fry 2 or 3 parathas at a time, depending on the size of your skillet
or griddle.)
Serve the parathas warm, as a mealtime bread. They are traditionally accompanied by plain yoghurt or any rayta. Parathas may be cooked ahead and reheated in a hot ungreased skillet for a minute or so on each side.
Makes nine 5-inch breads.


Makkai ki Roti

Makkai ki   Roti (for 16 rotis)
Water 300 ml
 Sunflower oil 3 tablespoons
Fine Cornmeal (Makkai) 150g
Chappati flour (Atta) 150g
Green Chillis, finely sliced 3 teaspoons
Salt 1 teaspoon
Sugar 1 teaspoon
Sunflower oil for rolling dough
Sunflower oil for frying 1 1/2 cups

1. Bring the water to a boil in a small saucepan. Remove from heat and add half the oil to it.
Add the cornmeal, stirring constantly to avoid lumps. Cover and put over very low heat for 4
minutes. Remove from heat, mix in the remaining oil and leave to cool.
2. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.
3. Now add the chappati flour and mix in well to avoid lumps. This should produce a semi-stiff
dough. Add more water if necessary.
4. Pour some sunflower oil into a saucer, spread a little onto a clean work surface and rub some
onto a rolling pin. Divide the dough into 16 equal pieces and roll them into balls.
5. After dipping one of the dough balls into the saucer of oil to coat it, place it on the oiled
work surface, and using the oiled rolling pin, roll it into a disc about 2 mm thick.
6. Pour about a tablespoon of oil into a medium sized frying pan and heat over medium heat. When
the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes or until it turns golden
brown on the side facing the pan. Flip the roti over and again fry for 2-3 minutes. The rotis
look much like parathas.
7. Repeat steps 5, 6 until all the dough balls are converted into rotis.
Best served with Sursoon ka Saag


Mooli Ka Paratha

2 cups flour, white or whole wheat  
1 tsp. salt
Water for mixing
For filling:
3 bunches white radish (mooli)
3 green chilies, chopped
1 cup coriander leaves, chopped
1 tsp. salt
1 tsp. chili powder
2 tbsp. ghee
Ghee or butter for shallow frying


1. Combine flour and salt in a medium bowl. Gradually add water to bind the mixture together. Knead well for a few minutes until dough leaves the sides of the bowl clean. Cover with a damp cloth and keep aside for 15 minutes.
2. Meanwhile prepare the stuffing. Wash the radish and grate them, using a vegetable grater. Place the grated radish in a colander, add 1 teaspoon salt and mix well. Keep aside for 15 minutes.
3. Place a small amount of radish between the palm of your hands and press to squeeze out water. Put radish in a bowl, add green chilies, coriander leaves, salt, chili powder and 3 tablespoons ghee and mix well. Divide filling into 6 equal parts.
4. Divide dough into 12 round balls. Flatten each ball slightly. Put one portion of filling in centre. Place the other round over to cover the filling and press the edges together to seal.
5. Dip the stuffed round into some dry flour to prevent it from sticking to the surface and rolling pin.
6. Roll out each round on a lightly floured surface into a round 6 inches (15 cm) in diameter.
7. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown. Serve with yogurt and lemon or mixed pickle.