GHATIA

Ingredients:

Wheat flour - 1 cup
Oil - 5 Tbl.sps
Salt - optional
Water - just enough to mix the dough.

Method:

Mix oil to the flour till it blends well with the flour and resembles bread crumbs.

Sprinkle little Water and knead to a stiff dough.

Pat and knead well several times.

Make even sized chappathis using wheat flour for dredging.

Heat a tawa and place one chappathi.

Using clean nails prick all over the chappathion top ( or with a fork )
Roast without using any oil till crisp on one side.

Turn over to direct heat and brown the other side.


Yield: 7 chappathis

Caloric value:

1 ghatia : 169 calories.

BHAKRI

Ingredients:

Wheat flour - 2 cups
Vanaspathi - 2 Tbl.sps
Salt - 3/4 tsp
cumin seed - 1/4 tsp
milk - enough to mix the dough
Oil - as required


Method:

Add salt and cumin seed to the flour.

Blend vanaspathi to the flour evenly.

Gradually add milk and knead to a stiff dough.

Pat and knead several times.

Make balls and roll into thin chappathis.

Place chappathi  on a hot tawa and prick with a knife all over on top.

Keep pressing the chappathi using a clean cloth . by gently turning it and giving pressure all over.

Turn over to direct flame and puff up.

Apply little oil to one side after removing from fire.

These chappathis can be kept for a week.
( While serving chappathis to children apply little honey on top )


Yeild:16 chappathis

Caloric value:

1 Bhakri - 87= calories.

KAKRA

Ingredients:

Wheat flour - 2 cups
Powdered salt -3/4 tsp ( optional )
Water - enough to mix the dough

Method:

Mix Wheat flour with enough water to a stiff dough.

knead well for few minutes.

Make balls and rolll out very thin chappathis.

Heat a thin tawa and roast each chappathi by applying
 little ghee on both sides till light golden colour.

Fry all the chappathis in the same manner and keep aside.
Place a heavy tawa on fire.

When it becomes hot put a prepared chappathi on top and using
a muslin cloth press on top of chappathi giving pressure evenly
and at the same time roll chappathi in round motion constanly till it
is well browned.

Turn over once and repeat the same process till chappathi becomes crisp.

Yield: 
16 kakras.

Caloric value :
1 kakra - 78 calories (including ghee )

MASALA CHAPPATHI

Ingredients:

Wheat flour - 2 cups
fresh thick curd -1/2 cup
Milk - 1/2 cup
Roasted cumin - 3/4 tsp
(powder coarsely)
Powder salt - 1 tsp
Red chilli powder  - 1 tsp
Dry mango powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Oil - 5 tsp (for the dough )
more oil for frying



Method:

Mix  all the dry ingredients in a mixing bowl.
Pour curd,milk and knead to a smooth dough.
keep closed for 3 to 4 hours.
Make chappathis as mentioned previously.
Fry on a hot tawa using oil for both sides while frying.


Yield: 12 chappathis.

Caloric value:

1 chappathi - 93 calories.

SPINACH CHAPPATHI

Ingredients:

Wheat flour - 2 cups
Spinach - 3 medium sized bunches( palak )
Green chillies - 3
Red chilli powder - 1/2 tsp
Dhania powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds -1/2 tsp
Garam masala powder - 1/2 tsp
Powdered salt - 11/2 tsp
Oil  - 2 Tbl.sps (for the dough)
for frying - 6 tsp


Method:

Sieve flour with salt and a pinch of cooking soda.

Chop palak finely.

Heat a teaspoon of oil and fry cumin seeds, green chillies and chopped palak.

Sprinkle little water and cook soft.

Remove from fire and grind to smooth paste When it cools down.

Mix all dry ingredients in a mixing bowl, with oil.

Gently combine ground palak and knead to a smooth dough sprinkling more water for mixing.

Keep closed for 2 hours.

Make chappathis and puff up on a hot tawa.

Use half a tea spoon of oil for one chappathi.( for both sides )


yield: 12 chappathis.


Caloric value: 1 chappathi - 112 calories.

ALOO PARATHAS

Ingredients for Stuffing:

Potatoes - 1/2 kg
powdered salt - 1 tsp
Aniseed - 1/4 tsp
Green chillies -8
Ginger garlic paste - 1/2 tsp
Garam masala powder - 1/4 tsp
Onion - 2
Finely cut coriander leaves- 2 Tbl. sps
Oil -enough for frying.


Method:

For  the dough:

Prepare  dough as plain chappathi Use ghee or oil while mixing the dough.


For the stuffing:

Cook potatoes. peel and mash.

Heat little oil and season with aniseed and then fry ginger garlic paste.

Add mashed potatoes with salt, turmeric powder and garam masala powder.

Fry for few minutes and remove from fire.

Mix minced green chillies and finely cut onions, coriander leaves to the
potato mixture when it cools down.

Method for preparing Chappathis:

Make medium sized balls from the dough.

Flatten ball and keep a tablespoon of fillinf inside.

close and seal well all around .

press and dredge in wheat flour and roll out into thick parathas.

Heat a tawa and fry these parathas using oil for both sides while frying.

Serve it hot.

Pulkas

Ingredients:

Wheat flour - 2 cups

Water - enough to mix the dough

Salt - optional

Oil - 2 tsps


Method:

Take flour in a mixing bowl.

Sprinkle Water gradually and Knead to a Smooth dough.

Pat and Knead the dough for several times ( Atleast  for  10 to 15 mins )
keep closed for 4 to 5 hours

Make 14 even sized balls.

Flatten and rool out into medium sized Chappathis.

Heat a tawa and put chappathi on a top.

When small bubbles appear  on a top turn over immediately.

Roast till light brown underneath.

Turn over  to direct flame ( or use a wire mesh on top of the stove )
When it puffs up like puris, remove from fire.

Crumble the Chappathi with hands. (once )

Fold like a triangle and keep in a chappathi box Which is lined with a thin Muslin cloth.

Apply little ghee on one side of Chappathi before folding ( optional )


Caloric value: 

one pulka - 73 calories

Yeild :14 pulkas

DHAL CHAPPATHI

Ingredients:

Wheat flour-11/2 cup

Cooked thur dhal-2 1/2 cup ( mashed )

( red gram dhal )

Red chilli powder-11/2 tea spoon

Turmeric powder -1/4 tea spoon

dry mango powder-1/2 tea spoon

cumin powder -1/2 tea spoon

salt -1 tea spoon

yield: 9 Chappathies

Caloric Value:

1 Chappathi :121 Calories

Method:

1. Mix all the ingredients together in a mixing bowl.

2. Sprinkle Water and knead to smooth dough

3. Keep closed for two hours

4. Make even sized balls and roll out into chappathies of medium thickness, using wheat flour for dusting.

5. Heat a 'tawa' and roast each chappathi with 1/2 tea spoon of oil for both sides