Methi Poori and Potato Masala... Ingredients: 1 cup whole wheat flour 1+1/2 handful all purpose flour 1 cup methi leaves 1/2 tsp ajwain 1 tbsp curds 1/4 cup milk 1 tbsp oil salt to taste oil for deep frying
This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. You can use a filling of your choice for the patties like peas, french beans, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.
AMRITSARI KULCHA ~~~ kulcha are leavened breads from punjab cuisine. the ones most sought after are from the city of amritsari. this is a share from her family's cook that stands above all others she has ever tasted. a back to basics version of a kulcha can be found at http://www.vegrecipesofindia.com/kulcha/ [Punjab Cuisine] [novicehousewife] [vegrecipesofindia]
Masala toast, the humble potato comes to the rescue once again, to calm your hunger pangs! the unique stove and toaster used to make these toasts is a typical trademark of street-side food. Mind not the prodigal portions of butter used to ensure even grilling of the toast! forget the calories and relish this piping hot, topped with crunchy sev.