PHULKA AND MOOLI LEAVES SABJI/ MULANGI SOPPINA PALYA

INGREDIENTS

2-3 radish along with the leaves
1/2 tsp cummin/jeera
1/4 tsp turmeric powder /haldi
1-2 tsp red chilli powder
2 tbsp besan/bengal gram flour
salt to taste
oil

METHOD

• Heat 1 tbsp oil. Add jeera.
• Add finely chopped radish along with the leaves.
• Stir fry for a few secs.
• Add salt,haldi powder and red chilli powder. 
• Cover and allow to cook on a slow flame.
• When the radish becomes soft, add the besan flour and mix well. 
• Allow to cook for a min.
• Squeeze a few drops of lime juice and serve with rotis .

FOR THE PHULKAS

Phulkas are flattened wheat breads which are cooked on direct fire.

They are very light and easy to digest compared to tawa rotis and parathas.

HOW TO MAKE PHULKAS

rolled out ball

put on heated tawa

flip and allow to brown on one side

flip and put on fire

READY :)

• Mix salt and water to whole wheat flour and knead into a medium soft dough.
• Apply oil and knead again.
• Keep aside for 15-20 mins.
• Make small balls of the dough.
• Roll out into a uniform thin circle .
• Take care to avoid creases while rolling.
• Heat a tawa/girdle and put the phulka on it.
• Flip it to the other after a sec and allow it to roast well to a light golden colour.
• Now remove the tawa from fire and put the phulka directly on fire with the uncooked side facing the flames with the help of tongs.
• The phulka bloats and puffs up.
• Remove from fire and apply ghee.
• The diet conscious can skip the ghee. :)
• Serve the phulkas hot with any side dish of your choice.
• You can also serve some sliced onions mixed with lemon juice and salt to enhance the taste .

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MOOLI LEAVES PARATHA

INGREDIENTS

2-3 radish along wth leaves
2-3 green chillis
1'' piece ginger
1 tsp cummin (jeera)
1/4 tsp turmeric powder
salt to taste
wheat flour
oil 

METHOD

• Grate the radish and finely chop the leaves.
• Finely chop the green chillies and grate the ginger.
• Heat a tsp of oil and add all the chopped ingredients.
• Add salt and turmeric and allow to cook for a few mins.
• Allow to cool and add cummin.
• Add  wheat flour as required to knead a medium dough.
• Do not add water. The water from the radish will be enough to form the dough. 
• Add a tsp of oil to avoid the dough sticking to your fingers.
• Form small balls and roll to form rotis.
• Roast on a flat griddle and serve hot with butter.

WHEAT FLOUR HALWA

INGREDIENTS

1 cupwheat flour
1 cup sugar
1/4 cup ghee
1cup water
a few almonds sliced
cardamom powder for flavour


PREPARATION

Heat ghee in a thick bottomed pan and  add cashew nut pieces and wheat flour and fry the wheat flour till it turns brown and gives a nice aroma.

Add sugar and water and mix well without any lumps.

 Cover and cook on a low flame till the mixture leaves the sides of the pan.
(Stir at regular intervals to avoid formation of lumps.)
Garnish with cardamom powder and almonds

MASALA PURI

INGREDIENTS

2 cups wheat flour
1 cup besan/bengal gram flour
1/2 tsp jeera/cumminn
1/2 tsp ajwain/carom seeds
1/4 tsp kalonji/onion seeds
2 tbsp kasuri methi/ dried fenugreek leaves
1tsp chili powder
1/2 tsp dhania powder/coriander powder
1/4 tsp garam masala
a pinch of hing/asafoetida
a pinch of haldi/turmeric powder
2tsp oil for the dough
Oil for deep frying

PREPARATION

In a mixing bowl, add all the above ingredients and knead into a dough adding water. Keep aside for 15 -20 mins.

Make small balls of the dough and roll into small circles.

Deep fry in  oil.