Beetroot Phulka/Chapati

Ingredients:

Beetroot- 1
Tomato-1
Green chilli-1
Wheat flour 2 cups
Salt

Method:

• Peel the beetroot. Roughly chop the beetroot, tomato, green chilli. Grind them into a smooth paste by adding little water.
• In a bowl take wheat flour, add the ground paste, salt and mix well. Knead it into a chapathi dough, Add water if needed.

• Make lemon sized balls out of it, roll out the chapatis.
• Heat the tava. Place the chapatis on hot tava.

• Let it cook for 15-20 seconds until the bubbles start to form. Then place it on direct flame to make it in to phulkas. Flip the chapatis and cook both sides until it fluff up.

• Serve this Beetroot phulkas/Chapatis with any of the veg curries/gravies of your choice.

Rumali roti with Aloo matar gravy

Ingredients for Rumali roti

Maida -2cups

Wheat flour -1/2 cup
salt to taste
Oil - 1-2tsp
Warm milk(add as required to knead dough)

Method:

• In a large mixing bowl, take maida. Add pinch of salt and little oil. Add warm milk little by little and start to knead the dough. Cover with moist cloth and rest for atleast 15-20 minutes.
• Make lemon sized balls, roll and flatten it into a thin circle. Roll as thin as possible. 
• Take kadai and heat for 2 minutes. Then reverse the kadai and heat for a minute. Sprinkle some salt water over kadai. 
• Slowly place the rumali roti over hot kadai. You can see bubbles forming over the roti. Flip off the roti and cook both the sides. With the help of towel gently press the roti. Cook the rotis until golden brown spots start appearing. 
• Serve rumali roti with curry of your choice. (Here I served it with Aloo-Matar gravy)

Ingredients for Aloo matar gravy:

Finely chopped onions -1 cup
Ginger garlic paste - 1 tsp
Tomato puree - 1 cup
Boiled potatoes - 1-2
Green peas - 1 cup
Salt as needed
Turmeric powder -1/4 tsp
Chilli powder - 1/2tsp
Coriander powder -1tsp
Cumin powder - 1/2tsp
Cashew nuts - 1-2tbsp
Oil -2 tbsp
Cumin seeds - 1 tsp
Coriander leaves

Method:

• Pressure cook potatoes for 2-3 whistles. Peel the skin and cut it into cubes.
• Cook green peas in a little water until soft and keep it aside. 
• Soak cashews in hot water for 15 minutes. Grind it to a fine paste. 
• Take a kadai, heat 2 tbsp of oil, add cumin seeds. When it sizzles, add onions and saute until it becomes golden brown. 
• Add ginger garlic paste and saute until the raw smell goes.
• Add tomato puree and all the spice powders. Stir for few minutes on medium flame.
• Once the tomato puree gets cooked well, add the cashew nut paste. Cook for few minutes.
• Add the boiled potato cubes and green peas. Mix well. Add water, adjust the consistency according to your preference. Cook for 5-6 minutes on low flame and switch off the stove. 
• Lastly add 1-2 tbsp of coriander leaves and serve.

Aloo Paratha

Aloo Paratha is one of my favourites. Today I would like to share this recipe with you.

Ingredients:

For paratha dough:
Whole wheat flour - 1 cup
Salt
Butter - 1-2tsp
Wheat flour for dusting
Oil for cooking parathas

For stuffing:
Potatoes- 2(boiled and mashed)
Green chillies -1-2 finely chopped
Coriander leaves(finely chopped) - 1tsp
Onion - 1 small finely chopped (optional)
Chilli powder - 1/2tsp
Pinch of turmeric powder
Coriander powder - 1/2 tsp
Cumin powder - 1/2tsp
Ajwain seeds - 1/2tsp

Method:

• In a mixing bowl mash boiled potatoes well. Then add rest of the ingredients mentioned in ingredients list for stuffing and mix well.
• In another large mixing bowl, take wheat flour, add salt and butter. Add warm water, knead the dough well and make lemon sized balls out of it.
• Dust a little flour and roll out the dough into a small circle. place the prepared stuffing in the center. Gather all the corners, seal the dough with stuffing inside, and press gently to flatten it. 
• Dust a little flour and roll out the flattened dough(Do not apply too much pressure as the stuffing might come out).
• Heat thava, place the rolled out paratha dough. Add little oil and cook both sides well until it becomes golden brown. Enjoy yummy and delicious aloo paratha with Masala curd(Curd raitha) or any other curries of your choice.