Puran Poli

Time 30 Min

Ingredients

For dough
Wheat flour /Maida  2 cup
Turmeric powder 1/2 tsp
Oil 4-5 tsp
Salt to taste

For Puran stuffing

Chana daal 1 cup

Cardamom powder 1/4 tsp

Jaggery 1 cup

Turmeric powder 1/4 tsp

Water 1 cup 

Wheat flour / Maida 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Puran preparation

Wash chana daal, add turmeric powder and cook in cooker till 3-4 whistles. mom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Remove chana daal from cooker even though it is hot, add it to the vessel. Turn on the flame, add jaggery and cook for 5-6 min. Jaggery will get melt, stir continuously. Cook till jaggery gets melt and water is completely evaporated. The mixture should look dry. Add cardmom powder. Mix well. Turn off the flame. Allow it to cool (not completely cool). Now grind this puran using puran yantra or mixter to make a very fine and smooth paste. The paste should not be watery.

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 2-3 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

Puran Poli

Time 30 Min

Ingredients

For dough
Wheat flour /Maida  2 cup
Turmeric powder 1/2 tsp
Oil 4-5 tsp
Salt to taste

For Puran stuffing

Chana daal 1 cup

Cardamom powder 1/4 tsp

Jaggery 1 cup

Turmeric powder 1/4 tsp

Water 1 cup 

Wheat flour / Maida 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Puran preparation

Wash chana daal, add turmeric powder and cook in cooker till 3-4 whistles. mom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Remove chana daal from cooker even though it is hot, add it to the vessel. Turn on the flame, add jaggery and cook for 5-6 min. Jaggery will get melt, stir continuously. Cook till jaggery gets melt and water is completely evaporated. The mixture should look dry. Add cardmom powder. Mix well. Turn off the flame. Allow it to cool (not completely cool). Now grind this puran using puran yantra or mixter to make a very fine and smooth paste. The paste should not be watery.

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 2-3 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

Sheera Poli

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Oil 2-3 tsp
Salt to taste

For sheera stuffing

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Water 1/2 cup 

Pinch of salt 

Ghee 2 tbsp  

Cinnamon 2 very small pieces

Cloves 2

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Sheera preparation

Add pinch of salt, cinnamon, cloves to rava, roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown. 

Sheera poli / Saanja Polya

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Oil 2-3 tsp
Salt to taste

For sheera stuffing

Semolina 1 cup

Cardamom powder 1/4 tsp

Sugar 3/4 cup

Water 1/2 cup 

Pinch of salt 

Ghee 2 tbsp  

Cinnamon 2 very small pieces

Cloves 2

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Sheera preparation

Add pinch of salt, cinnamon, cloves to rava, roast in ghee for 6-7 min till semolina turns light golden in colour. Then add cardamom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 3-4 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown. 

Tandoori Roti

Time 15 min
Ingredients
Maida 1 cup
Curd 2 tbsp
Two pinch of baking soda
Sugar 1/4 tsp
Milk 2 tbsp
Oil 1 tsp
Ghee for making rotis
Salt to taste

Method
Mix maida, salt, baking soda, curd, sugar. Mix well and knead a dough. (If required add 1 -2 tsp water to make a dough). Keep it aside for min 3 hours.

Make 4-5 portions of dough. Take one ball, using rolling pin roll over to make around 5-6 inch roti, apply oil all over the roti, then make a half fold, apply oil, again fold, now roll to make triangular shape. Heat the pressure cooker, apply little oil at the bottom of the cooker, place roti over it, keep the low flame. Cook for 3-4 min. Now flip the cooker upside down on high flame and roast the roti.

Chicken Vade

Vade

Time 30 min
Ingredients
Vade flour 2 cups
Salt to taste
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
5 in 1 masala 1tsp
Cumin Coriander powder 1/2 tsp
Water 3/4 cup
Coriander leaves 1tbsp
Oil

Method
Mix all ingredients well in mixing bowl. Add little by little water and make a dough. Knead the dough well not too tight and too loose. Make 14-15 portions of one and half inch size. Then take a plastic paper apply little oil on the surface put one portions and press evenly untill it becomes round and bigger in shape. Make one hole at the center (Optional) deep fry in oil

Tips
Serve hot and tastes good with non veg dishes like egg curry, chicken etc.

Vade

Vade

Time 30 min
Ingredients
Vade flour 2 cups
Salt to taste
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
5 in 1 masala 1tsp
Cumin Coriander powder 1/2 tsp
Water 3/4 cup
Coriander leaves 1tbsp
Oil

Method
Mix all ingredients well in mixing bowl. Add little by little water and make a dough. Knead the dough well not too tight and too loose. Make 14-15 portions of one and half inch size. Then take a plastic paper apply little oil on the surface put one portions and press evenly untill it becomes round and bigger in shape. Make one hole at the center (Optional) deep fry in oil

Tips
Serve hot and tastes good with non veg dishes like egg curry, chicken etc.

Chapati

Chapati

Time 20 min
Ingredients
Wheat flour 1 cup
Oil 1tbsp
Salt to taste

Method
Take wheat flour in the mixing bowl. Add oil and salt. Add water little by little. Knead the dough medium consistency. Then cove the bowl and keep it for 15 min. Then make 4-5 portions. Take one portion, apply little flour and roll over the edges and make chapati bigger and small in shape. Heat the tava make a medium flame. Put chapati on tava roast, flip after 2 min and roast on the other side. Roast till it becomes brown or dark spots to appear. Apply ghee or oil if you want. Serve hot

Tips
Dough need to be kept minimum for 15 min before rolling of chapati. Without resting period chapati will turn to be hard.
Chapati needs good roasting otherwise it is not good for digestion.

Millet / Bajari Bhakari

Millet / Bajari Bhakari

Time 10 Min

Ingredients
Millet (Bajari) 1 cup
Salt to taste
Water 1/2 Cup
Millet /Bajri Flour 1/2 cup for dusting
Iron Tava

Method
Heat the iron tava. Pour water on the tava. Then water becomes immediately hot. Turn off the flame. Then in the big thali containing flour and salt add hot water to it. Keep it for 5 min. Then knead the dough properly not too soft not too hard. Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast. At this stage make medium flame. Roast the bhakari for about 4-5 min on medium flame. After bhakari is done remove tava and on high flame keep bhakari directly on cook top and roast on both sides just for 1-2 min. Avoid burning of the bhakari by flipping quickly.

Tip.
Serve hot with sada zunka or dahi zunka.
Hot bhakari with desi ghee tastes superb

Jwari Bhakari

Jwari Bhakari

Time 10 Min

Ingredients
Jwari (Jowr) 1 cup
Salt to taste
Water 1/2 Cup
Jwari Flour 1/2 cup for dusting
Iron Tava

Method
Heat the iron tava. Pour water on the tava. Then water becomes immediately hot. Turn off the flame. Then in the big thali containing flour and salt add hot water to it. Keep it for 5 min. Then knead the dough properly not too soft not too hard. Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast. At this stage make medium flame. Roast the bhakari for about 4-5 min on medium flame. After bhakari is done remove tava and on high flame keep bhakari directly on cook top and roast on both sides just for 1-2 min. Avoid burning of the bhakari by flipping quickly.

Tip.
Serve hot with sada zunka or dahi zunka.
Hot bhakari with desi ghee tastes superb

Raagi / Nachani Bhakari

Raagi / Nachani Bhakari

Time 10 Min

Ingredients
Raagi / Nachani Flour 1 cup
Salt to taste
Water 1/2 Cup
Raagi / Nachani flour 1/2 cup for dusting
Iron Tava

Method
Heat the iron tava. Pour water on the tava. Then water becomes immediately hot. Turn off the flame. Then in the big thali containing flour and salt add hot water to it. Keep it for 5 min. Then knead the dough properly not too soft not too hard.  Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make it low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast.  At this stage make medium flame. Roast the bhakari for about 4-5 min on medium flame. After bhakari is done remove tava and on high flame keep bhakari directly on cook top and roast on both sides just for 1-2 min. Avoid burning of the bhakari by flipping quickly.

Tip
Serve hot with sada zunka or dahi zunka

Raagi / Nachani Bhakari

Raagi / Nachani Bhakari

Time 10 Min

Ingredients
Raagi / Nachani Flour 1 cup
Salt to taste
Water 1/2 Cup
Raagi / Nachani flour 1/2 cup for dusting
Iron Tava

Method
Heat the iron tava. Pour water on the tava. Then water becomes immediately hot. Turn off the flame. Then in the big thali containing flour and salt add hot water to it. Keep it for 5 min. Then knead the dough properly not too soft not too hard.  Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make it low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast.  At this stage make medium flame. Roast the bhakari for about 4-5 min on medium flame. After bhakari is done remove tava and on high flame keep bhakari directly on cook top and roast on both sides just for 1-2 min. Avoid burning of the bhakari by flipping quickly.

Tip
Serve hot with sada zunka or dahi zunka

Puri

Puri

Time 30 min.

Ingredients

Wheat flour 1 cup

Semolina / Rava 1 tablespoon

Salt 1 teaspoon or to taste

Sugar 1teaspoon

Oil 1 tablespoon for making dough

Water as per to make the dough
Oil for deep frying

Method

In a mixing bowl, add wheat flour, semolina, sugar, salt. Mix very well. In a saucepan take 1 tbsp oil, heat well and then pour into the bowl over the floor. Probably make a small dig in the flour and add oil into it. And then pour flour from sides into the oil. Add a water and knead the dough. The dough should be not too hard or too soft. Keep it for 15 min. Knead the dough. Make small portions of dough around i inch in size. Start rolling it, it should not be too thin or thick. Deep fry in oil. Take out on tissue paper to remove excess oil.

Tip
If you make dough little hard After 15 min it becomes little soft. So Keep this in mind while kneading.

Puri

Puri

Time 30 min.

Ingredients

Wheat flour 1 cup

Semolina / Rava 1 tablespoon

Salt 1 teaspoon or to taste

Sugar 1teaspoon

Oil 1 tablespoon for making dough

Water as per to make the dough
Oil for deep frying

Method

In a mixing bowl, add wheat flour, semolina, sugar, salt. Mix very well. In a saucepan take 1 tbsp oil, heat well and then pour into the bowl over the floor. Probably make a small dig in the flour and add oil into it. And then pour flour from sides into the oil. Add a water and knead the dough. The dough should be not too hard or too soft. Keep it for 15 min. Knead the dough. Make small portions of dough around i inch in size. Start rolling it, it should not be too thin or thick. Deep fry in oil. Take out on tissue paper to remove excess oil.

Tip
If you make dough little hard After 15 min it becomes little soft. So Keep this in mind while kneading.