Rajasthani Bati

Ingredients

• Whole wheat flour (atta) 2 cups
• Salt 2 teaspoons
• Baking powder ¼ teaspoon
• Desi ghee ½ cup + for soaking

Method

1. Take atta in a bowl. Add salt, baking powder and half a cup of desi ghee. Mix well. Add sufficient water and knead into a stiff dough.
2. Preheat oven to 180°C.
3. Take lemon sized portions. Press firmly and roll into round balls.
4. Grease a baking tray. Place the batis on it. Press them slightly.
5. Place the tray in the preheated oven and bake at 180°C till done. It may take 15 minutes to 20 minutes.
6. When done, serve it hot with a bowl full of pure ghee to soak baatis and Rajasthani dal.
   

Achari Paneer Parantha

Ingredients

• 250 gms paneer
• 1 cup chopped onions
• 2 tbsp mixed pickle, mashed
• 2 tsp jeera seeds
• 1 tsp mustard and rai seeds
• 100 gm flour
• 1 tbsp green coriander, chopped
• oil
• Salt

Method

1. Mash paneer and add pickle and coriander and keep aside.
2. Heat oil. Add jeera, mustard and onions and saute. Now add this mixture to panner mixture and mix well.
3. Add water and salt to the flour to make a soft dough. Take small amount of dough and put some mixture in that.
4. Heat oil in pan and shallow fry the prantha in pan. Serve Hot.

Mix Vegetable parantha

Ingredients

• 1 cup peas
• 1 cup carrots grated
• 1 cup beans finely chopped
• 1 cup potato, boiled and mashed
• Half cup paneer, mashed
• 100 gms wheat flour
• 1 tbsp green coriander chopped
• 1/2 tbsp green chilli chopped
• 1/2 tsp red chilli powder
• Salt
• A pinch of sugar
• 1 tsp amchur
• Oil for shallow fry

Method

1. For Stuffing
   Heat oil and add green chilly. Add the boiled vegetable and saute for five minutes. Add mashed potatoes, red chilly, salt and aamchur. Saute for five minutes. Add green coriander, paneer and Mix well.
2. Add water and salt to the flour and knead into soft dough. Keep aside for 15 minutes.
3. Take small amount of dough in hands, flatten that from middle and put in some mixture in it. Flatten it to make a chapati and shallow fry it in a tava. Serve hot

Palak Parantha

Ingredients

• 3 cups wheat flour
• 1/2 bunch palak chopped
• 1 tsp ajwain seeds
• Pinch of hing
• Salt to taste
• 2 tbsp oil

Method

1. Fry the palak leaves in one tsp of oil till cooked. Leave to cool. Once cool, grind the palak leaves into a paste.
2. Mix the palak paste in the wheat flour along with one tsp oil, salt, ajwain seeds and hing.
3. Knead into dough, adding water as necesary.
4. Make parathas with this dough. Serve hot.

Kandhari parantha

Ingredients

• 1 cup flourDry Fruits (except raisins)
• Cashew Nuts, Almonds, Pistachio, Walnuts
• Salt to taste
• Oil

Method

1. Knead the dough adding a pinch of salt and oil(medium) and keep aside covered.
2. On a tava slightly warm all the dry fruits. Blend them together to make a powder.Roll out the dough into a small circle.
3. Add the dry fruits powder into the centre and close the circle edges with your hands. Roll out into a desired size paratha.
4. Put in on the tava. Use oil when both sides are slightly done.