Research "Ek Khoj"

This was a regular feature at our place when we were kids. My mother would often make this for sunday brunch or pack it for school lunch. This is her recipe but I've added a slight twist by using soy flour in my dough.

Ingredients :
For the dough :
1½ teacups maida
1½ teacups gehun ka atta
½ tsp salt
1 tsp melted butter or ghee
a little milk

For the stuffing :
2 teacups finely chopped
boiled vegetables
(cabbage, cauliflower, green peas,
French beans, capsicum)
1 onion, chopped
2 potatoes, boiled and mashed
2 green chillies, chopped
½ tsp chilli powder
2 pinches garam masala
2 tbsp coriander, chopped
2 tbsp ghee
salt to taste

Method :
For the dough :
Combine the maida, gehun ka atta, salt and butter. Put enough milk and make soft dough.
Knead the dough properly and keep aside for at least 15 minutes.
Divide the dough into 12 equal portions. Apply a little flour and roll out into rounds.
Cook each round very lightly on a tava and keep in a folded wet napkin.

For the stuffing :
Heat the ghee, put the onion and cook till it becomes soft.
Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.
Take out and keep it cool.

How to proceed :
Keep 2 tbsp of the stuffing in the centre of each dough round and fold like an envelope from all the corners.
Put the round on a tava with the open edges at the bottom.
Cook for a few minutes, turn over on the other side and cook again till it becomes crispy.
Repeat the same procedure for the remaining rounds.
Ready to serve.

Ingredients:-

1 medium sized mulli (radish)
3 cups wheat flour
Oil for frying
Salt to taste
Powdered Coriander seeds, Red Chilly, Turmeric and Dry Mango Powder

Method:-

Wash and grate the mulli and keep aside after mixing some salt.
After sometime press the mulli between hands to remove the water.
Heat oil in a kadai add the mulli to it and season with the dry powders.
Warm it for sometime and then remove it from heat.
After it cools down add it to the flour along with some oil and salt and make a tight dough mixing water carefully or the dough will become too loose.
Keep aside for some time.
Then make small balls and roll them like paratas.
Put the paratha on the tawa and make like you make any paratha.
Serve hot with curd and chutney of your choice.

Ingredients:-

Potato 1 (big sized)
sago 1 cup
green chillies 4 (finely chopped)
coriander (finely chopped)
a small bunchroasted and coarsely powdered peanuts
salt to taste

Method:-
Wash the sago with water and drain it.
Keep it moist for 3 hours.
When ready to make the roti.
Peel potato and grate it.
Then add chillies, coriander, salt, peanuts and mix well.
Then add sago to the mixture.
Add water if necessary.
The consistency of the mixture should be such that it can be patted on a tawa/girdle.
Then take a ball of mixture and pat it on a tawa in a circular pattern with yourfingers.
Then pour some oil around and cover it and heat until the bottom of roti turns golden brown.
Turn the roti and repeat the same.
Serve this hot with Coconut chutney

Ingredients:-

Khus-khus 2tsp
Ginger 1pc
Jeera 2tsp
Cardimum 4
Cloves 4
Red chilly 6
Kala jeera 1\2tsp
Salt to taste
Garam masala 1tsp
Chilly sauce powder 1tsp
Oil 2tsp

For dough:-

Maida 1\2kg
Black jeera 1tsp
Salt to taste
Melted ghee 1\4tsp
Water to mix

Method:-

For dough:-

Mix all the Ingredients and make soft dough.
Keep the dough aside for 1\2-3 hours.

For khus-khus puri:-

Ginger and khus-khus grind it separately.
Heat oil or ghee season with black jeera.
Add the khus-khus paste first.
Fry till dry powder.
Add ginger paste dry powder like salt red chilly powder garam masala powder and mix well.
Put little amount of khus-khus paste added with spice in the center of rolled maida.
Roll again.
Deep fry in oil. Serve hot with mint

Ingredients:-

Maida 1\2kg
Curd 1cup
Melted ghee 1\2cup
Warm milk 1cup
Baking powder (optional) 1tsp
Salt to taste

Method:-

Sieve flour with baking powder and salt.
Put maida in a dish and scoop in center.
Add all the ingredients and make smooth dough.
Keep the dough with wet cloth.
Keep aside for few hours after kneading well.
Pre heat the tandoor for 10 minutes.
Keep in slow flame.
Shape into triangle and stick khus-khus in either side.
Wet the naan and stick in tandoor.
Cook till done (i.e.) brown spot appears on the naan

Ingredients:-

Maida 1\2kg
Baking powder 1tsp
Salt to taste
Water to mix

Method:-

Make soft dough (firm).
Keep it cover under a wet cloth after simmering with little oil.
After about 2 hours divide into small portions and roll simmer (pour) oil on the top.
Rest the dough for some time and spread into thin layer.
Platte and roll into scroll and keep aside.
Just before serving roll into thick round and place on tawa.
Cook on both sides and simmer little oil.
Bang on all the sides of the parota and serve.