Matar Kachauri

Ingredients:
For Stuffing
1. Green Peas - 100gms
2. Green Chillies - 1pcs
3. Ginger - 5gms
4. Gram flour - 1/2 tsp
5. Salt to taste
6. Cumin Seeds(Jeera)
7. Oil for frying

For Kachauri
1. 3/4th portion of Maida and 1/4th portion of Semolina(Suji/Rava)
2. Cream/Malai
3. Oil for frying
4. Soda water for kneading the dough

Method:
For Stuffing
Wash the green peas and drain the excess water. Cut green chillies into 3-4 pcs along with ginger. grind peas,chillies and ginger together in the mixer(without any water).
In a pan heat oil, add cumin seeds and wait till it starts popping. Add gram flour and roast till it gets light reddish tone. Add peas paste to it and roast till all the water dries up. Add salt. Roasting should be continued until the paste starts leaving the pan surface. Turn off the gas lid and spread the paste in the pan and let it cool.

For Kachauri
Mix Maida,Suji,Cream and knead into a soft dough with Soda water. Since semolina(suji) soaks up water the dough needs to be softer.
Keep the dough for 15-20 minutes.
Now make small balls of the dough. fill in the peas paste(do not overstuff it as it might come out while making the kachauris)
Roll the balls to make small kachauris and fry it in hot oil.

Serve with Potato curry/Punjabi Chola.

Besan ke Parathe

Ingredients:
1 cup:Gram Flour
1/2 tsp chilly powder
Oil to mix the filling
Salt to taste
Turmeric powder
Wheat flour dough(Dough should be soft so that the stuffing does not come out)

Preparation:
Mix gram flour with salt, turmeric powder, and chilly powder. Add oil to it make a paste(tight enough to fill)
Take a small portion of the dough. Flatten it a bit(approx 11/2 inch diameter)
Place approx 1 tsp of the besan mix and fold the dough and close the stuffing properly.
Flatten the stuffed dough and make round parantha.
Roast it on a griddle by applying oil on it.
Serve hot with dum aloo.

Missi Roti

Ingredients:
2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tsp oil
Water to knead

Method:
Mix Wheat flour, gram flour, salt, chili powder, turmeric powder ,cumin seed and mix well.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead well again the dough and make balls.
Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without water.
If you cook it without butter you can add butter after taking it off the tawa

Dal ki Poori

Ingredients:
1 cup moong dal
some ginger and green chillies
Wheat flour
Milk
Salt to taste
Turmeric powder
Red chilly powder
Oil for frying

Method:
Make a paste of moong dal,ginger,green chillies in a mixer.
Knead the wheat flour with milk and make a hard dough.
Add salt ,turmeric powder, chilly powder to the moong dal paste.
Make small pooris with the dough and apply the moong dal paste over the pooris.
Heat oil in a frying pan and put the pooris in it with the side covered with dal facing top.
Once the poori is done from one side. Turn it and fry the side covering dal in a low flame.

Pooris can be served with aloo ki sabjee with thick gravy.