Chapati

INGREDIENTS:

• ½ kg whole-wheat flour
• ½ table spoon salt
• Water to make the dough

 Method:

Sift flour and mix with salt.  Add enough water gradually to make soft, but not sticky dough.  Knead well, cover with a wet cloth and keep aside for an hour.  Knead it again.  Form into small balls and roll out into flat, round, fairly thin rounds.  Bake on a hot griddle for a few seconds on each side.  Place directly on hot charcoals or gas flame and puff it.  Place on a napkin.  Serve hot at lunch or dinner.  Chapatis and plain parathas are eaten with dal, curry or bhujia (dry vegetables) at meals 
                                                                                                              Serves 6.

Planin Paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee

 Method:

Sift the flour, add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  Serve it.      
                                                                                                              Serves 10.

Besan Paratha

INGREDIENTS:

• ½ kg whole-wheat flour
• Salt to taste
• 125 grams ghee
• 1 table spoon chopped green chilies
• 250 grams besan
• ½ table spoon red chilly powder
• 1 table spoon coarsely powdered coriander seeds
• 2 table spoon pomegranate seeds

 Method:

Sift both the flours and knead them together with water into a dough as for chapatis.  Mix all the above ingredients with the dough except the ghee.  Make 12 round balls.  Roll out each to a thick round, smear with a little ghee and fold it up again into dry wheat flour and roll out into a thin round parathas.  Cook both sides of the parathas on a griddle and then baste well with ghee.  Fry till golden brown on both sides.  Serve hot at breakfast.  Besan parathas is also served with curd at lunch.     
                                                                                                              Serves 8.