Ingredients:
1 Cup Rawa / Semolina
1 Onion, Chopped finely
1 Carrot, Grated
2 – 3 Green Chilies, Minced
1tsp Jeera
Few sprigs of Coriander leaves, Chopped finely
Oil for greasing the pan and shallow frying
Salt to taste
Method:
Mix Semolina,Carrot, Green Chilies, Coriander Leaves, Onions, Jeera, Salt and required amount of water to a soft dough. Divide it into a tennis ball size balls. Grease a tava/flat pan and press a ball of dough thinly spreading and shaping into a circle as shown in the picture below.
Ingredients:
1 Cup Sabudana / Sago Pearls
1 Potato, Boiled
1tsp Jeera / Cumin Seeds
2 – 3 fresh Green Chilies or Red Chilies
¼ Cup Crushed roasted Groundnuts
Few sprigs Coriander leaves, Chopped finely
Oil for roasting
Salt to taste
Deep fried fluffy bread prepared using Spinach. Popeye the sailor man….will love this Poori!
Time Required: 20 Minutes
Ingredients:
2 Cups Wheat Flour
1 Medium Bunch Palak / Spinach
1tsp Ajwain / Carom Seeds
Oil for deep frying
Salt to taste
Method:
Remove the stems of the leaves and wash. Boil water and blanch Spinach leaves. Strain and let it cool. Puree Spinach. In a mixing bowl add Wheat Flour, Palak Puree, Salt, Ajwain Seeds and water and knead to a dough. Divide the dough into lemon sized balls.
Potatoes and Peas tossed in masala is stuffed in the dough and deep fried.
Time Required: 25 Minutes
Ingredients:
2 Cups Wheat Flour
Oil for deep-frying
For Stuffing:
1 Big Potato
½ Cup Shelled Peas
½ tsp Jeera / Cumin Seeds
½ tsp Mustard Seeds
½ tsp Ajwain / Carom Seeds
1 – 2tsp Chili Powder
½ tsp Turmeric Powder
2tbsp Oil
3 sprigs Coriander leaves, Chopped finely
Salt to taste
Method:
Chop Potatoes into small pieces and pressure cook. Heat Oil and add Mustard Seeds, Jeera, add Peas and Potato pieces and sauté for 2 minutes. Add Turmeric powder and Chili Powder and mix well. Add Salt and Ajwain and mix well. Let it cool. Mash it well.
Deep fried bread prepared using refined flour. This dish is incomplete without Channa / Chole a side dish prepared using Chik peas. Chole Bature or Channa Batura always go hand in hand. This is a favorite dish of people of Punjab.
A kind of Indian bread prepared using Finger Millet/Nachni.
Time Required:30 minutes
Serves:4 Ingredients:
4 Cups Ragi Flour
1.5 Cups Grated Fresh Coconut
6 Green Chilies, Chopped finely
1 Cup Coriander Leaves, Chopped finely
1.5 Cups Onions finely chopped
2 tsp Jeera (Cumin) Seeds
1 Cup Boiled Avarekayi/Flat Beans (Optional)
Salt to taste
½ Cup Oil
Oil for greasing the pan and shallow frying
Method:
Heat ½ Cup Oil and mix it with Ragi Flour, Coconut, Green Chilies, Avarekayi, Coriander Leaves, Onions, Jeera, Salt and required amount of water to a soft dough. Divide it into a tennis ball size balls. Grease a tava/flat pan and press a ball of dough thinly spreading and shaping into a circle. Make few holes here and there so that the rotti/bread does not puff up. Now sprinkle a teaspoon of Oil over it and roast it until done. Remove and cool the tava before preparing the next one. Repeat for all the balls and serve with chutney and butter.
Required Time: 50 Minutes Ingredients:
1 Cup Wheat Flour
1/4 Cup Chiroti Rawa / Fine Semolina
2tbsp Oil
Warm Water
Oil for deep frying
Salt to taste
Method:
Mix Wheat flour and Rawa with 2tbsp Oil, Salt and water to a hard dough. Knead the dough well and keep it aside for half an hour covered with a wet cloth.
Heat Oil in a kadai/pan for Deep Frying. Divide the dough into lime sized balls. Roll the balls into circular shape. Put each one into the Oil and press the puri with the spatula to the bottom of the pan and lift immediately lift the spatula. This process will make the puris puff. Deep fry on both the sides till they turn golden.
A very tasty bread prepared using Rice flour. This is extremely popular in Bangalore and Mysore regions.
Cuisine: South Karnataka
Time Required:30 minutes
Serves:4
Ingredients:
4 Cups Rice Flour
½ Cup Avarekayi/Flat Beans (Optional)
1½ Cups Grated Fresh Coconut
6 Green Chilies, Chopped finely
1 Cup Coriander Leaves, Chopped finely
1½ Cups Onions finely chopped
2 tsp Jeera (Cumin) Seeds
½ Cup Oil
Oil for greasing the pan and shallow frying
Salt to taste
