Recipe for roti and sabji

[FONT=&quot]TEPLAS[/FONT]
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[FONT=&quot] Ingredients [/FONT]
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[FONT=&quot] Type 1 [/FONT]
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[FONT=&quot]4 cups atta,[/FONT]
[FONT=&quot] 1 1/2 cup besan [/FONT]
[FONT=&quot]1 cup curd,[/FONT]
[FONT=&quot]1 tsp sugar,[/FONT]
[FONT=&quot]salt to taste, [/FONT]
[FONT=&quot]turmeric 1 teaspoon,[/FONT]
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[FONT=&quot]1/2 cup oil.[/FONT]
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[FONT=&quot]Type 2 [/FONT]
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[FONT=&quot]3 cups atta,[/FONT]
[FONT=&quot]1/2 cup besan[/FONT]
[FONT=&quot]1/2 cup washed and finely chopped methi leaves,[/FONT]
[FONT=&quot]salt to taste,[/FONT]
[FONT=&quot]imli pani 2 table spoon,[/FONT]
[FONT=&quot]jaggery,1 table spoon [/FONT]
[FONT=&quot]ginger shredded 1 teaspoon,[/FONT]
[FONT=&quot]white til 1 teaspoon,[/FONT]
[FONT=&quot]hing a pinch[/FONT]
[FONT=&quot]1/2 cup oil [/FONT]
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[FONT=&quot]Common ingredients for both[/FONT]
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[FONT=&quot] Ajwain 1 teaspoon,[/FONT]
[FONT=&quot]red chilli powder 2 teaspoon,[/FONT]
[FONT=&quot] jeera powder 1 teaspoon, [/FONT]
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[FONT=&quot] Method[/FONT]
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[FONT=&quot] Leaving out the flour, mix all the dry ingredients together in a mixie and pour it over the atta, and besan. Mix well by adding curd / imli pani and once kneaded add oil . Knead flour into a nice smooth dough. Set aside for half an hour or so for a better taste. [/FONT]
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[FONT=&quot]Either make puris or roll into chapatti.[/FONT]
[FONT=&quot]If chapattis, use oil liberally for good taste.[/FONT]
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[FONT=&quot]Serve with pickle / srikand / or kadi


Alu with methi and JUNKA for Puri, Roti



[FONT=&quot]Alu with methi [/FONT]
[FONT=&quot]Ingredients:[/FONT]


<table class="MsoNormalTable" align="right" border="0" cellpadding="0"><tbody> <tr> <td style="padding: 0.75pt;">
</td> <td style="padding: 0.75pt; width: 22.5pt;" width="30">
</td> </tr> </tbody></table>[FONT=&quot]I medium sized Onion finely cut.[/FONT]
[FONT=&quot]1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled and cut into small pieces alu (potatoes)
1 medium tomato (chopped)
1/4th tsp turmeric powder
1/2 tsp cumin seeds (jeera)
I ½ teaspoon dania jeera powder, [/FONT]
[FONT=&quot]1 teaspoon red chilli powder. [/FONT]
[FONT=&quot]1 teaspoon sugar
2-3 tbsp vegetable oil [/FONT]
[FONT=&quot]Salt to Taste[/FONT]
· [FONT=&quot]Method [/FONT]
· [FONT=&quot]Heat oil and add cumin seeds, haldi. [/FONT]
· [FONT=&quot]When cumin seeds are done add onion, and then when they are half cooked add chopped tomatoes. Sauté for a moment. [/FONT]
· [FONT=&quot]Now add potatoes and mix well. Cook till potatoes are half done on a medium flame. [/FONT]
· [FONT=&quot]Add methi, and sugar and cook on a medium flame till done and water is fully absorbed. [/FONT]
· [FONT=&quot]Serve the alu methi hot with chapati[/FONT].

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