Taste The Tradition

Ingredients

• 2 Cups Whole Wheat Atta
• 1 Cup Warm Water
• 1 tsp Oil/Ghee
• Pinch of Salt

Instructions

1. Mix salt into the flour and knead with lukewarm water.

2. Cover the dough and let it rest for 20 minutes (resting time is key).

3. Make small dough balls and roll them into thin flatbreads.

4. Heat a pan (tawa) and cook on both sides until done.

5. Apply desi ghee and serve hot.

Ingredients

• 2 Cups Wheat Flour
• 2 Boiled Potatoes
• Green Chilies & Spices
• Butter or Ghee

Instructions

1. Mash boiled potatoes with salt, chili, and spices.

2. Make a small dough ball and stuff the potato mix inside.

3. Roll it gently so the filling doesn't come out.

4. Cook on a hot tawa with Ghee until golden brown.

5. Serve hot with yogurt or pickle.

Ingredients

• 1 Cup Suji (Semolina)
• 1 Cup Sugar
• 1/2 Cup Ghee
• Cardamom & Nuts

Instructions

1. Heat ghee in a pan and roast Suji until fragrant/golden.

2. In a separate pot, boil water with sugar and cardamom.

3. Slowly pour the syrup into the roasted Suji.

4. Stir continuously until the ghee separates.

5. Garnish with almonds and pistachios.

Ingredients

• 2 Cups Flour (Maida/Atta)
• Salt to taste
• Ghee for layering
• Warm Water

Instructions

1. Knead a soft dough and let it rest for 15 mins.

2. Roll flat, brush generously with ghee, and sprinkle dry flour.

3. Pleat the dough like a paper fan and roll into a spiral.

4. Gently roll it out again (don't press too hard).

5. Fry on a tawa with ghee until layers open up.

Ingredients

• 2 Cups White Flour
• 1/2 Cup Yogurt
• Minced Garlic
• Fresh Coriander

Instructions

1. Knead dough with yogurt and baking soda. Rest for 2 hours.

2. Roll into an oval shape.

3. Sprinkle chopped garlic and coriander on top.

4. Apply water on the back side and stick to a hot iron tawa.

5. Flip the tawa upside down to cook the top over direct flame.

Ingredients

• 2 Cups Wheat Flour
• 1 tbsp Semolina (Suji)
• 1 tsp Oil
• Water for kneading

Instructions

1. Mix ingredients and knead a stiff/tight dough.

2. Divide into small balls and grease them with oil.

3. Roll into small round discs (do not use dry flour).

4. Heat oil in a wok (must be very hot).

5. Deep fry and press gently to make them puff up.