Spices and Recipes

Ingredients:
For the stuffing:

• 225 gms paneer, finely chopped
• 1 onion, chopped
• 1 teacup cabbage, chopped
• 1 tbsp coriander, chopped
• 5 green chillies, chopped
• salt to taste

For the dough:

• 3 teacups whole meal flour
• 2 tbsp ghee
• ½ tsp salt

For the parathas:

• Ghee for frying

Method:

1. Combine the paneer, onion, cabbage, coriander, green chillies and salt and make the mixture.
2. Sieve the flour with the salt. Apply ghee to the flour.
3. Put water and make into small parts.
4. Knead properly and divide into 10 to 12 parts.
5. Take a small part of the dough, flatten a little and put 1 tbsp of the mixture in the center.
6. Cover the mixture by drawing up the edges towards the center.
7. Press on a floured board and roll out into a round as large as saucer.
8. Put the paratha on a hot griddle / tava. Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
9. Repeat the same procedure for the rest of the dough.

Ingredients:

• Wheat flour
• 2 tsp sugar
• oil or ghee for frying
• asafoetida water
• salt to taste

Method:

1. Prepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee.
2. Knead well. Shape parts of the dough into balls of desired size.
3. Dust them with wheat flour.
4. Roll into puris on a wooden board.
5. Deep-fry them in hot oil or ghee, in a frying pan.