Makki Di Roti

Ingredients	Quantity
Maize flour	2 cups
Fistful plain flour	1
Oil	1 tbsp
Salt	to taste
Water	to knead

Mix maize flour, oil and salt.

Knead in a soft pliable dough, adding very little water at a time.

When the dough is very smooth and soft, bread a lump.

Shape into a ball, flatten and pat with palm, to make a thin roti.

Use dry plain flour to help. Or roll with a roll in pin.

Take care to dust with flour and lift and turn to avoid sticking.

Place on a heavy iron or earthen griddle and roast till crisp.

Repeat on both sides. Repeat for all rotis.

Cover and line with napkins to keep warm.

Drizzle with ghee or butter if desired.

Serve hot with sarson ka saag and slice of onion and lime.

Layered Roti

Ingredients	Quantity
Wheat flour	2 ½ cups
Salt
Thin butter milk or water	1 cup

Knead soft dough with above ingredients.

Make 4 mm thickness round about 6" diameter. Apply ½ teaspoon ghee and spread all over with fingers. Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers. Roll in dry flour. Now

roll out again to a triangle about the size of a roti. Heat griddle (tawa) and place roti on it. Turn to roast other said. Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired accompaniment.

Kulcha

Ingredients	Quantity
Plain flour	3 cups
Oil	1 tbsp
Dry yeast	1 tsp
Baking powder	¼ tsp
Sugar	1 tsp
Warm milk	½ cup
Curds	2 tbsp
Salt	to taste

More milk for kneading if required

Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make well in centre. Put curds in well. Sprinkle baking powder over curds. Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough will oil. Cover with inverted bowl. Keep aside for 4 hours. Longer if weather is cold. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break of a lump of dough. Roll or pat to a thick round about 6" diam. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot with gravied vegetables, dals, etc.

Note:     Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.

Keema Paratha - Ground Meat Filling For Paratha

Ingredients	Quantity
Doug:
Whole wheat flour	2 ½ cups
Water	7 ounces
Salt	½ tsp
Filling:
Ground meat – beef or lamb	¼ pounds
Ginger – finely chopped	1 tbsp
Onion – finely chopped	¼
Raisins	3 tbsp
Green pepper – finely chopped	1
Vegetable oil	1 tbsp
Cumin seeds	¼ tsp
Ground turmeric	¼ tsp
Ground red pepper	½ tsp
Ground coriander	1 ¼ tsp
Ground cumin	½ tsp
Garam masala	½ tsp
Salt	to taste
Vegetable oil	for frying

Make a smooth dough of flour, water and salt as for chapati. Cover with a damp kitchen towel and let rest for 10-15 minutes. Make filling: Cook cumin seeds in 1 teaspoon heated oil. When the seeds start to burst, add ginger and onion and cook for 1-2 minutes. Add ground meat and green pepper and mix. Add spices, salt and raisins. Saute until meat is cooked. Cool.

Divide dough into 14 parts. Form them into balls and roll into tin rounds. Spread 1/7 of the filling on one round and cover with another one. Pinch the edges together so that filling does not come out. Continue rolling lightly. Heat a little oil in frying pan. Fry stuffed paratha for 1 minute. Turn and add oil. Turn again and add oil. Continue until both sides are light brown.