Ingredients:

• Maida flour – 3 cups
• Salt – to taste
• Oil – 3 tbsp

Method:

Mix in the maida with salt, oil and water and knead well and make the dough. This dough would be much softer than the chapathi dough.

Make slightly bigger than lemon sized balls. Roll them using a rolling pin, using some flour to make sure the chapathis don’t stick to the rolling plate. Take each rolled out chapathi and make 1/2 inch folds layering them one on top. Press and turn sideways and roll them into a circle. Flatten them into a disc and roll out again into a parota (the rolled out version will have layers because of the way the the disc was made with folds).

Heat a tawa, smear in a little oil, and cook the parotas, a minute or so on each side.

Serve with any spicy khurmas or curries.

Ingredients:

• Wheat flour – 3 cups
• Salt – to taste
• Milk – 3 tbsp (optional)

Method:
Mix in the wheat flour with salt, milk and water and knead well and make the dough.

Make slightly bigger than lemon sized balls. Roll them using a rolling pin, using some flour to make sure the chappathis don’t stick to the rolling plate. Make sure the edges are not very thick.

Heat a tawa, smear in a little oil, and cook the chappathis, a minute or so on each side.

Serve with channa masala, potato masala, tomato curry, sweet mango sauce, bombay chutney (recipes can be seen here in this site)? or any other curries.

Ingredients:

• Wheat flour – 3 cups
• Salt – to taste
• Milk – 3 tbsp (optional)
• Oil – 1 tbsp

Method:
Mix in the wheat flour with salt, oil, milk and water and knead well and make the dough.

Make slightly smaller than lemon sized balls. Roll them using a rolling pin (approx rolled out size 4″ dia) , using some flour to make sure the chappathis dont stick to the rolling plate. Make sure the edges are not rolled out very thin, otherwise the pooris wont puff up.

In a kadai/round bottomed vessel, heat oil (enough oil for deep frying) and fry the pooris one at a time. They should puff up and rise. Make sure to drain the oil out before removing from kadai.

Serve with channa masala, potato masala, tomato curry, sweet mango sauce, bombay chutney (recipes can be seen on this site)? or any other curries.