Ingredients:
250gms whole wheat flour (atta),
60gms ghee (unsalted butter),
1/2 tsp ajwain (caraway seeds),
2-3 tbsp yogurt,
1/2 tsp sugar,
Salt to taste,
A pinch of soda bicarb,
Water for kneading,
Oil for frying.

Method:
In a large mixing bowl, combine flour, ajwain, salt, sugar, soda bicarb, ghee and yogurt. Knead the mixture till a bread crumb consistency is formed. Then slowly add water only as required and knead a tight dough.
Heat oil for deep frying in a kadhai (wok). Roll out small puris from the dough. Drop 1-2 puris in the kadhai and fry them on medium flame. Adjust the flame as required. Serve with any sabji (vegetable).

TIPS:
1. You can use maida (refined all-purpose flour) instead of atta (whole wheat flour) or use both in equal quantities.
2. Khasta Paratha can be prepared from the same dough. Just roll out parathas and roast them on a griddle, using some ghee or oil.

Any Indian Festival is cannot be celebrated without delicious food. And I believe that ‘puri’ (poori) is one such food item which has to be prepared on the day of any festival or occasion. You may serve puris with different sabjis and sweets but puri is a must-have on any occasion. Here is a recipe for puri.

Ingredients: (To make around 15-20 puris)
1 cup wheat flour,
1/2 tsp salt,
A pinch of granulated sugar,
1 tsp oil (vegetable oil),
Water for kneading,
Oil for frying.

Method:
In a mixing bowl sift together flour, sugar and salt. Add oil and mix into the flour. Now gradually add water to the flour and mix with your hands to gather together flour to knead a dough. Add water only as required. Knead well to form a firm and smooth dough. Knead for 2 minutes and then cover and keep aside for half an hour.

At the time of preparing puris knead the dough again, use little oil if required. Now make small balls of size little
smaller than a lemon. Use a rolling pin and board, grease the board with some oil and roll puris that are little thicker
then chapatis. Meanwhile heat oil in a kadhai/wok. The quantity of oil should be enough to dip the puris. Heat oil till
it starts smoking, then reduce the flame to medium. To test if the temperature of oil is right, drop in a very small ball
of dough in the oil, if it touches the botton and immediately comes back to the top, your oil temperature is correct, else heat it for some more time. Now slowly slide a puri from the edge of the kadhai into the oil. This would prevent oil from spluttering and your hand would be safe. Note that you do not let puri touch the edge of the kadhai, otherwise it would stick over there As soon as puri dips into the oil use the slotted spoon to quickly splash some oil over it, this action helps the puri to inflate. As soon as puri inflates, flip over to the other side cook for a minute, remove and drain on kitchen paper. If you find your puri is not inflating as soon as you drop it in oil, use the back of your spoon to push it down slightly and it would puff up in seconds.
Serve hot puris with alu sabji, shrikhand, aamras or anything else you like.

TIPS:
1. Sugar helps puris to stay fluffier for a long time.
2. If puris are rolled thin then they do not inflate, they become hard and crispy. If you want your puris to be fluffier
and puffed then roll them a little thicker.

Ingredients: (Makes 10-12 parathas)
1 cup spinach (palak) puree*,
1 small potato; boiled,
1 small onion + 1 small green chilli; ground to paste,
2 tbsp tomato ketchup,
1/2 tsp ginger-garlic paste,
2 tsp ground cashew nuts,
1/4 tsp ground cumin,
1/4 tsp ground coriander,
1/2 tsp red chilli powder,
1/2 tsp garam masala or Kitchen King masala,
A pinch of kasoori methi; crushed,
Salt to taste,
2 tbsp besan (gram flour),
Whole wheat flour as required,
Oil for kneading the dough and roasting the parathas.

Method:
Combine all the ingredients and prepare a soft dough. Add water if required ( Use drained water from blanched spinach). Cover it with a damp cloth and set it aside for atleast 30 minutes. Later roll parathas using some flour to dust. Roast them till they are evenly cooked from both sides. Apply some oil/ghee while roasting. Serve with butter or yogurt.

* To prepare spinach puree - Wash spinach leaves and blanch them for 2-3 minutes in boiling water. Do not overcook as they will lose the fresh green color. Drain all the water, let them cool down and then grind to a smooth puree. Add drained water if required. Do not throw away the drained water, use it in some other recipe like dal or curry. Use spinach puree in kofta curry or non-veg recipes.

TIP:
You can use leftover palak sabji, aloo palak, palak paneer, or any other palak recipe to prepare these parathas. Just add flour to it, adjust seasonings and knead dough with it. They taste awesome.

Ingredients:
Kneaded whole wheat dough,
Ghee/Butter/Oil for roasting.

For the stuffing-
1 carrot; finely grated,
1 capsicum; finely grated or chopped,
1 cup cauliflower florets; washed, pat dried and finely grated,
1 onion; grated,
1-2 green chillies; finely chopped,
1/2 tsp ginger-garlic paste,
1/4 tsp carrom seeds (ajwain); coarsely ground/whole,
1/2 cup or as per taste, grated cheese,
Salt and paprika to taste,
Some chopped coriander leaves (optional).

Method:
Mix together all the ingredients of the stuffing. Take 2 small balls and roll each of them into a flat and thin round. Spread a portion of filling on one such round leaving little space around the edge. Then place the other round over it and seal the edges. Lightly roll the paratha to seal it. Heat a griddle (tava), spread some ghee/butter and roast the paratha (apply butter on the other side when you flip over) on both the sides till it turns golden. Serve with tomato ketchup or cream.

Ingredients:
1 large onion; grated or very finely chopped,
1 or as per taste, green chilli; finely chopped,
Few coriander leaves; finely chopped,
Salt to taste,
2 tbsp oil/melted ghee,
2 tbsp gramflour (besan),
Wheat flour as required,
Warm water for kneading.

Method:
Mix together all the ingredients and knead a soft dough. Set it aside for 30 minutes or more. Make lemon size balls and roll into parathas using some flour to dust. Heat a griddle/pan, place the paratha, reduce the flame to medium, spread some ghee/oil on the top and flip over. Let the paratha cook well from this side. Then spread some ghee/oil on the top and again flip over. Cook the paratha till it is evenly golden brown from both the sides. Similarly prepare all the parathas and serve with dal tadka or any vegetable like paneer kadhai, dum aloo, chana, etc.