← All recipes

COLLECTION: Indian Recipes (1 of 2)

COLLECTION: Indian Recipes (1 of 2) is built on Black Pepper Corns, Milk, Water, Salt, and Whole Wheat Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1 cup
• 1/2 cup
• 1 cup
• 2 cup
• 1 cup
• 2 cup
• 1 1/2 cup
• 1 tsp
• 1 cup
• 1/2 tsp
• 2 tsp
• 5 oz
• 1/4 cup
• 1 cup
• 1 tsp
• 1 clove
• 1/4 cup
• 1 can
• 10 clove
• 1 cup
• 1 tsp
• 1 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 1 tsp
• 1/4 tsp
• 1/8 tsp
• 1/2 tsp
• 1 1/4 tsp
• 4 clove
• 2 cup
• 100 g
• 1 clove
• 1/2 cup
• 3 tsp
• 3 1/2 cup
• 2 clove
• 12 clove
• 2 cup
• 3 qt
• 1/4 cup
• 1 cup
• 8 oz
• 12 clove
• 4 oz
• 2 cup
• 1 clove
• 1/2 cup
• 3 tsp
• 1 cup
• 1/3 cup
• 1 cup
• 1 1/2 clove
• 1 tsp
• 1 cup

Method (preview)

1. 1

   Beat yogurt and milk until smooth.

2. 2

   Chop onion and tomatoes and add to yogurt.

3. 3

   Add salt and pepper and sprinkle the Chat Masala over, and serve.

4. 4

   Make a pouring paste of the besan and water.

5. 5

   Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi).

6. 6

   Remove the drops when golden brown and dry on a paper towel to remove extra oil.

7. 7

   Soak the drops in warm water.

8. 8

   Add milk, salt, pepper, and add Chat Masala to yogurt.

9. 9

   Squeeze water out of boondhi and add to yogurt.

10. 10

    Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.

11. 11

    Put flour in a large bowl with half the water.

12. 12

    Blend the two together until it holds.

13. 13

    Beat and knead well until it forms a compact ball.

14. 14

    Knead dough until it is smooth and elastic. Set aside for 30 minutes.

15. 15

    Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about $\frac{1{8$" thick. Heat an ungreased skillet.

16. 16

    Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form).

17. 17

    Turn and cook the second side for 2/3 minutes until small bubbles form.

18. 18

    Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

19. 19

    Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side.

20. 20

    Turn and spread ghee on the other side.

21. 21

    Fry until the bottom is crisp and golden, then turn and fry the remaining side.

22. 22

    Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam

23. 23

    Masala and mango powder.

24. 24

    Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour.

25. 25

    Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.

26. 26

    Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam

27. 27

    Masala.

28. 28

    Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.

29. 29

    Puffed Rice (1 carton of Rice Krispies may be used)

30. 30

    1 packet Bhel mix or Sev