Method:

1. Make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each.
4. Spread ghee over them and fold.
5. Roll again.
6. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining side.
7. Repeat with all six.
8. Serve at once, since they lose crispness if stored.

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• 1 c Whole wheat our (or 1/3 white + 2/3 whole wheat)
• 1/2 c Water

Method:

1. Put our in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like at, about 1/8″ thick.
8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form).
10. Turn and cook the second side for 2/3 minutes until small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

Note: Since the rolled out chappati’s will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.

Tags: cook, recipe

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Method:

Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.

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• 8 oz. Yogurt (plain)
• 1 small Onion
• 1/2 t Salt
• 1 small Tomato
• 1/2 t Chat Masala (optional)
• 1/2 t Black pepper (ground)
• 1/4 c Milk

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.