Butter Nan

  

Time Required –  

 Preparation - 6 hours 

 To make – 20 minutes 

 To Serve – 

 4 

 Ingredients – 

•  Plain flour (Maida) – 2 measure 
• Curds – 1 measure
• Baking powder – 1 pinch
• Butter (optional)
• Water – one small bowl
• Oil – 2 Tbsp
• Salt to taste

Preparation - 1) Mix salt, baking powder and plain flour in a bowl.  Add curds to the same and knead it to a smooth dough.  Keep it for fermenting for around 5 to 6 hours 

 2) Make small balls of the dough.  Apply little oil around it and roll it to flat round shape, tear drop shape or triangle shape. 

3) Heat an aluminium pan in medium flame.  4) Apply water on one side of the Nan and put it over the pan.  The water helps the Nan to get stuck to the pan.  5) After 2-3 minutes, turn the pan to fire for 10 seconds.  This will give the tandoori taste.  Remove the Nan from the pan and apply butter on it. Serve this hot with curry of your choice.  It’s easy to make and yum to eat. 

 Alternatively – If you have less time in hand and want to make Nan in 3 hours of preparation time.  Add a pinch of yeast and cooking soda in addition to the flour before making the dough.  This will make your dough ferment faster!

  

Aloo Paratha

Time Required – 
 
45 minutes

To Serve –  

4 

Ingredients –  

1. Potato – 1/2 kg
2. Onion – 2-3 medium-sized
3. Garlic paste – 1/2 tsp
4. Ginger paste – 1/2 tsp
5. Green chillies – 3 to 5
6. Turmeric powder – 1/4 tsp
7. Garam Masala powder – 1/2 tsp
8. Wheat flour – 2 cups
9. Water – 1 cup
10. Coriander leaves chopped – handful
11. Oil - 1 Tbsp 
12. Salt for taste

Preparation –  

1) Sieve and mix the flour with salt.  Add 1 tsp of oil and mix well.  Gradually add water and knead to a smooth dough.  Pat and knead well for several times.  Keep this dough ready.

2) Boil potatoes, mash it and keep aside. 

3) Heat oil in a kadai and make seasoning ready.  Add mashed potatoes with salt, turmeric powder, garam masala, ginger garlic paste and mix well.  After 2 minutes, remove from stove and cool it for 6-10 minutes

 4) Add minced green chillies, finely cut onions, coriander leaves to the kadai and mix well again.  The stuffing is now ready.

5) Make medium-sized balls of the wheat dough.  Flatten each ball to 1 inch radius and apply oil on its surface.

6) Add 1 Tbsp of stuffing in between and close the same by sealing the ends of the dough in.

7) Press and dredge in wheat flour and roll out into thick parathas.

8) Heat a pan or tawa and fry these parathas using 1/2 – 1 tsp of oil for both sides while frying. 

Serve it hot with pickle and curds.

Menthe soppu Chapathi

 Time Required - 

45 minutes

  

To Serve -

  

4

 

Ingredients –

• Wheat flour – 1 measure
• Chopped Fenugreek leaves(menthe soppu) – 1 measure
• Salt to taste
• Sugar – 3 tsp
• Water – 1/2 cup
• Garlic paste – 1 tsp
• Ginger paste – 1 tsp
• Green chillies – 3-5 (chop it fine)
• Red chilli powder – 1/2 tsp
• Ghee– for greasing only
• Cooking oil – 1tsp

Preparation -

 1) Add all the ingredients except ghee in a kadai and mix it well.  Press the mixture from the hand well till it becomes a thick dough.

 2) Add 1 tsp of cooking oil and mix the dough again.  Now, keep it aside for 10 minutes(min) to 1 hour(max)

 3) Divide the dough into medium-sized balls. Smear the balls with dry wheat flour and roll them on the rolling board to the to half the size of actual chapathi.

 4) Apply ghee in between and bring together the ends of the rolled dough.  Now, again smear the same with dry wheat flour and roll it to thin chapathi.

 5) Put it on a pre-heated pan and cook it on both the sides by applying ghee. 

 Serve it hot with fresh butter and pickle.