Ingredients
chapati atta – 200 gms
jeera – 1 tsp
chilli powder – 2 tsp
turmeric powder – 1/2 tsp
yoghurt (dahi) – 3 – 4 tbsp
cooking oil – 2 tbsp
potato – 2 – 3 medium sized
salt to taste

Method
Boil 2 – 3 medium sized potato, remove skin and mash it.
In one bowl take 200 gms chapati atta. Add jeera, chilli powder, turmeric powder and salt.
Mix it well.
Add mashed potato, mix it with 3 – 4 tbsp yoghurt, 2 tbsp cooking oil. Add small water to make a soft dough. Keep a side for about 15 to 20 minutes.
Make frying pan (tava) hot on medium heat.
Take small ball from dough and roll it for a while. Then just apply a small oil by four fingers and fold it into half. Again apply small oil and fold it. It will get triangular shape.
Roll it in triangular way.
Place it on hot tava. When it gets small brown, apply oil or ghee. Turn it and again apply oil or ghee on other side. Keep turning simultaneously until it gets golden brown.

Ingredients
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee
or oil as preferred
water for grinding

Method
For masala:
2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1
tbsp. Chopped coriander 8-10 cashews halved 1/2 tsp. Each urad dal, cumin & mustard seeds 2 tbsp. Oil 1/4 tsp. Turmeric salt to taste
Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste.
Rawa-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter
should be enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. Of ghee or oil over it. Spread chutney spread over dosa.
Place a tbsp. Masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar. Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, otatoes, coriander. Mix well.

Ingredients
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafoetida
1/2 tsp each cummin
oregano seeds
finely chopped coriander
1 tbsp water

Method
Knead a slightly stiff dough, adding all above Ingredients, cover with wet cloth.
Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.
Roast on griddle (tawa) as for phulka.
Or after brown spots appear place direct on gas flame and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels hard.
Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

Ingredients
1 raw mango chopped
1/2 cup green coriander paste
1 tbsp mint paste
10-12 green chillies
1 tsp cumin seeds
1/2 tsp salt
2 1/2-3 cups wheat flour
1 tbsp oil
1 tsp garam masala
1 tbsp onion paste
1 tbsp ginger-garlic paste
1 tbsp dry anardana powder
oil for frying
1 tbsp chat masala

Method
In a mixie bowl, place chopped raw mango, chat masala, coriander paste, chopped chillies, mint paste, cumin seeds, salt, garam masala and anardana. Switch on the mixie and make a thick paste.
Sieve the flour. Add curd, ginger-garlic and onion paste and oil. Mix them, add mango mixture and knead well to make a dough.
Cover for 1/2 hour with a damp cloth. Divide the dough into equal parts. Make balls.
Flatten and fry poories in hot oil. Serve these chatpati poories with curd or tea.

Ingredients
2 cups rice flour
1 cup overcooked soft rice
salt to taste
water

Method
Blend the cooked rice to a smooth paste in a blender. Use water as required. Add salt to
the flour.
Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Roll in some dry flour, pat into a thin chappati.
Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water with hand on upper side.
Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on direct flame.
Serve hot with saag, or other gravy vegetable.

Ingredients
sooji / rawa – 1 cup
green chillies – 5
(increase or decrease the
quantity depending on your spice level)
jeera – half a tsp (optional)
onions – 2 medium
cilantro – a small bunch
curry leaves – a few
coconut grating – about two tbsp.
salt to taste.
water.

Method
Fry rawa like you would for upma. (I fry rawa in huge quantities and store for ready use. In fact, this prevents the rawa from getting spoilt/worms too.) allow it to cool a bit.
Finely chop onions, green chillies & cilantro (coriander leaves) and add it to the rawa.
Add salt, jeera, curry leaves and required amount of water for dosa consistency & mix really well. After a few minutes you will notice that the batter absorbs water and becomes thicker. Add small more water and mix well till you get the right consistency. When the consistency is okay, start making dosas.
Grease the griddle / tawa well. Add oil droplets to the dosa to cook it well on both sides.
When the dosa starts browning faintly in patches, you know it’s done. Smear a small ghee on the dosa(sometimes it’s okay to forget the calorie-count!).

Ingredients
250g wheat sooji
100g carrots, cut into 1″ pieces
50g potatoes, cut into small cubes
10g mustard seeds
5 sprigs curry leaves
30g refined oil
1 onion, chopped
4 green chilies, sliced
salt to taste

Method
Heat oil in a pan, fry mustard seeds and curry leaves until the mustard seeds splutter.
Then add chopped onions, green chilies, carrots and potato pieces to the pan and fry them for few minutes.
Now, add 3 glasses of water to the vegetables along with salt, cover the pan and boil until the vegetables gets tender.
Add wheat sooji to the above boiled mixture and mix well, so that no lumps should be formed.
Cook for 5-6 minutes and remove from heat.
Serve hot with any chutney.

Ingredients
2 cups wheat flour
1 tbsp ghee
salt to taste
1 tbsp curds
1 tbsp milk
water to knead dough
ghee or oil to deep fry

Method
Make soft pliable dough using all Ingredients. Make some rounds rolling to about 3″ – 4″ diameter.
Make 8-10 at a time, then fry in hot ghee or oil, till light brown.
Turn once and fry other side.
Drain with strainer and serve hot with either spicy vegetables curries, or curds Or with sweetened mango pulp.
Variations:
Use few seeds of oregano in the dough
Use paste of spinach instead of water to get green puris. (Boil one bunch washed spinach, drain. Add one green chilli and blend in a mixie)
Add red chilli powder chopped coriander and turmeric to dough for masala puris Boil jaggery water (strained) to dough for sweet puris.
Grind a handful of boiled peas + 1 chilli & add to dough.

Ingredients
2 cups plain flour (maida)
1/2 cup mint leaves (pudina)
1 teaspoon cumin seeds (jeera)
2 green chillies, chopped
1 tablespoon lemon juice
1 teaspoon sugar
salt to taste
oil for deep frying

Method
Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together.
Combine this mixture with the flour, add enough water and knead into a firm dough. Divide into small parts Roll out on a lightly greased surface into thin circles Deep fry in hot oil till golden brown and drain on tissue paper

Ingredients
250g black gram
500g rice
salt to taste
100g oil

Method
Soak the rice and black gram in water for 4 hours and grind to a smooth paste for 2-3 minutes. Keep aside for overnight.
Add salt and water to the batter and spread on a flat pan with a spoon.
Add 2 tbsp of oil and fry until golden color.
Remove from heat and serve hot with any chutney.