Ingredients
1/2 cup grated potatoes
5 eggs
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup chopped mushrooms
a handful of sliced black or green olives
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
2 green chillies, finely chopped
4 tsp. olive oil
salt & pepper to taste

Method
Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead.
Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well.
When the potatoes are done, remove from flame and add the egg mixture.
Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. When the egg is nearly set, sprinkle the cheeses and cook till the cheese has melted. You can also cook on the stove top, but make sure it is in low flame, and cook with a lid on.
Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

Ingredients
500g green peas
4 tbsp gram flour
4 green chilies, chopped
2 tbsp chopped coriander leaves
1/3 tsp red chili powder
1/3 tsp black pepper powder
a pinch of sodium bicarbonate
oil for frying

Method
Boil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it.
Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepper powders, sodium bicarbonate and knead to a smooth mixture.
Heat sufficient oil for frying, wet the palm of your hand with small water so that the mixture does not stick, take a small mixture and form flat balls out of it. Make a small hole in the center of the ball by piercing with your finger.
Gently drop them one by one into the oil and fry until they are golden brown on both sides.
Serve hot with peanut or mint chutney.

Ingredients
2 cups wheat flour
1 tbsp ghee or butter
salt to taste
a pinch of baking powder
1 cup peas
1″ piece ginger
2 green chilies, chopped
1 tsp aniseed roasted
a pinch of asafoetida
oil for frying
peas puri

Method
Grind peas, ginger and chilies to a smooth paste. Powder the aniseeds and add to this paste.
Heat oil in a pan, add asafoetida. When this gives an aroma, immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan. Add salt as required, stir well and remove.
Add a small water and ghee to the flour and knead to make a soft dough. Make small balls of the dough, flatten with a rolling pin.
Place a part of the pea paste in the middle, enfold the filling, and pinch off the excess dough. Then roll out the puris.
Deep fry in oil on both sides until fluffy and golden brown.

Ingredients
1 cup wheat flour
1 cup maida (all purpose flour)
1 cup shelled peas (or frozen)
(chop this by means of a mixie)
2 tablespoons oil
salt to taste.

garam masala 1 teaspoon.
red chili powder 1/2 teaspoon
ginger-garlic-green
chili paste 1 teaspoon
1/4 cup milk
(used for kneading all the above)

Method
Knead all the above Ingredients with the milk. If needed a small amount of water can be used.
Keep it for 1/2 an hour.
Then make small balls out of the dough.
Roll out each ball and cook on a nonstick pan.

Ingredients
maida 1 cup
flour 1 cup
ghee 3 table spoon
peas 300 grams
paneer 200 grams
butter milk 1/2 cup ginger

green chilli 10pc.
coriander
garam masala 1 table spoon
salt
onion 2pc.
Garlic

Method
First mix flour & maida & mix ghee in it. Add butter milk and make a tough dough. Add salt and green chilli.
Grind ginger, onion, garlic and coriander and make fine paste. Roast peas in a pan with 2 table spoon of ghee.
After frying add paste in it. Add garam masala in it and fry small more. Grind peas finely.
Cut coriander finely and add paneer &salt. Add peas paste to it. Make small dough of flour & make roti as usual &apply paste on full roti,
Make another roti & place it on the paste bake roti on tawa.

Ingredients
100 g methi (fenugreek) leaves
chopped
1 tbsp ghee or butter
1/2 tsp cumin seeds
salt & chili powder to taste
150 g paneer

6 green chilies, chopped
2 tbsp coriander leaves
chopped finely
1/2 cup dahlia
3 ripe tomatoes, chopped
2 cups rice flour
oil for frying

Method
Heat 1 tbsp of ghee and season with cumin seeds.
Add methi leaves, salt to taste and chili powder. Fry for 2-3 minutes and dry. When cool, grind to a paste.
Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well.
Cook the dahlia with salt and enough water till soft. When cool, grind to a fine paste. Also blend the tomatoes to a fine paste.
Heat oil in a pan and fry the tomatoes paste, adding salt to it, till nearly dry.
Add oil and small salt to the rice flour and mix well. Add the dahlia paste and mix again.
Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls.
Prepare the filling by combining methi paste, paneer mixture and tomato paste. Divide it into marble sized balls.
Roll each ball of rice flour-dahlia paste into a cup shape and place the methi-paneer-tomato mixture ball into each dough cup. Close the dough ball to cover the filling.
Roll out on a floured surface into a paratha. Roast on both sides with oil or butter till crisp and brown.

Ingredients
For the filling:
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chili
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil

For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
water to knead
oil for shallow frying

Method
For the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves and salt. Stir well.
Heat oil in a pan and pour the egg mixture into it. Make an omelette. Chop into very bits and cool.
For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Gradually add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes.
Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into chappaties.
Place a part of the filling in the centre. Gather the edges of the chappaties from all sides so as to cover the egg mixture. Press to seal.
On a floured board, roll out each ball into a slightly thick paratha. Shallow fry with oil until light brown.

Ingredients
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda – bicarb)
warm milk for kneading.

Method
Sieve together dry Ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a small at a time, till a soft pliable dough is formed.
Cover with wet muslin cloth. Cover with another plate and keep aside for 5 – 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands invert naan and stick to griddle.
Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

Ingredients
1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
oil for frying
salt to taste

Method
Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for atleast 30 minutes.
Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.
Press and roll out again into a larger round. Place the paratha on a hot tava and roast on both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.

Ingredients
200g maida (all-purpose) flour
100g spinach
100g onions, finely chopped
200g gram flour
200 ml water
100g ghee or butter
salt to taste

Method
Sieve the gram flour and maida flour together.
To this, add finely chopped spinach, onions, salt, water and knead to smooth dough. Keep aside for 30 minutes.
Make small balls from the dough, roll like a chapathi. In the middle, place 1 tsp ghee, fold and roll again like a chapathi.
Fry on a flat pan on both sides until golden brown with ghee.
Repeat with the other balls and serve hot.