NOTE : TO BE SERVED WITH CURD AND PICKLE
INGREDIENTS 

1) WHEAT FLOUR - 2CUP

2) MINCED ONION - HALF CUP
PEPPER POWDER - HALF TEASPOON
CUMIN POWDER - HALF TEASPOON
CHAT MASALA - HALF TEASPOON
FENNEL POWDER  HALF TEASPOON
CHILLY POWDER - HALF TEASPOON
TURMERIC POWDER -HALF TEASPOON
COCONUT OIL - 1 TABLE SPOON
CHOPPED CORRIANDER LEAVES - 1 TABLESPOON
SALT - AS PER NEED

3) GHEE - TO COOK CHAPATI

METHOD


1) MIX SECOND INGREDIENTS WITH WHEAT FLOUR BY ADDING WARM WATER GRADUALLY TO MAKE IT A DOUGH LIKE YOU MAKE FOR CHAPATI.
2) KNEAD FOR ATLEAST 10 MINUTES AND LONGER IF POSSIBLE.
3)  MAKE IT INTO AVERAGE SIZED BALLS.
4) FLATTEN THE BALL WITH THE HELP OF A LITTLE DRY WHEAT FLOUR.
5) PLACE IT ON A HOT THAVA.
6) LET IT COOK FOR 30 SECONDS ON EACH SIDE.
7) TURN IT FOR ABOUT 3 TO 4 TIME TILL THE CHAPATHI IS COOKED.

SERVE IT HOT FOR YOUR LOVED ONES WITH CURD AND PICKLE FOR ITS BEST COMBINATION...

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INGREDIENTS

POTATO - 250 gm
GHEE - 2 TABLE SPOON
CUMIN - HALF TEASPOON
AALOO AAMCHOOR POWDER - 3 QUARTER TABLE SPOON
GREEN CHILLY - 6 Nos
CORIANDER LEAVES - 2 TABLE SPOON 
WATER AND SALT - AS PER NEED 

METHOD

1) PEAL WASH AND CUT POTATOES INTO AVERAGE SIZED CUBES. 

2) BOIL CUBED POTATOES UNTIL PROPERLY COOKED BY ADDING REQUIRED WATER AND SALT.
 
 3) GRIND CORRIANDER LEAVES AND GREEN CHILLIES INTO PASTE.

4) HEAT OIL IN A NON-STICK PAN AND ADD CUMINS WHILE HOT.

5) ADD POTATOES WHEN THE CUMIN TURNS RED.

6) NOW ADD AAMCHOOR POWDER. ALSO ADD GREEN CHILLY AND CORIANDER PASTE TO THIS AND SAUTE UNTIL THE POTATOES ARE CRISP.


TOP IT WITH SOME CHOPPED CORIANDER LEAVESWHILE SERVING. NOW YOU HAVE A VEGETARIAN DELICACY FROM SOFIS DELICIA....


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