NAAN

INGREDIENTS:

• Refind flour(Maida)- 3cup,
• Baking powder-1/2 tsp,
• Curd(Dahi)-1/2 cup,
• Milk(Dudh)- ½ cup,
• Oil- 1tbsp,
• Salt(Namak)- ¼ tsp,
• Sugar(Chini)- 1 tsp,
• Baking  soda- a pinch.

METHOD:

1.    Add baking powder, soda, salt, sugar into maida. Mix well.

2.    Then add curd, oil mix again.

3.    Make a dough with milk. And keep it into a damp(wet) cloth for 2 hrs.

4.    Heat a large frying pan or griddle.

5.    Take 1 piece of dough and roll it about 8-10 inches across and less than 1/4 inch thick.

6.    Lay it on the hot griddle and cook it over a medium heat. it will not take long time to cook.

7.    Cook from both the side on griddle, and then cook directly on gas flame.

8.    Serve with butter and curry.

ALOO PARATHA

INGREDIENTS:

  For The Stuffing: 

•    Boiled Potatoes(Aloo)- 2,
•    Finely chopped Onion(Pyaz)- 1,
•    Coriander leaves finely chopped(Hara dhaniya)-1tbsp,
•    Cumin powder(jeera)- 1/2tsp,
•    Garam masala- pich full,
•    Dried fenugreek leaves(Kasuri methi)-1tsp,
•    Finely chopped Green chillies(Hari mirch)- 2,
•    Red chili powder(lal mirch)-1/4 tsp,
•    Salt(Namak)- as per taste,
•    Garlic paste(lahsun)- ¼ tsp (optional).

For The Dough:

•   Wheat flour(aata)- 3-4 cups,
•   Oil- 2tsp,
•   Salt(Namak)- as per taste.

METHOD:

1. Take wheat flour in big vessel, mix salt and oil and make dough. Keep aside.

2. Mash the potatoes. Add all the stuffing items to mashed potatoes and mix it properly.

3. Make medium size chapati with dough and Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. press down gently to flatten.

4. Now roll it slightly.

5. Heat a griddle. Put a paratha on the griddle. 

6. drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.

7. Serve with yogurt or chutney.