1. Step 1

   Soak the channa dhal for 2 or more hrs. Pressure cook it and completely drain the water using food strainer. When it’s warm, grind it to a coarse paste by adding the jaggery with no water.

2. Step 2

   In a non-stick pan, add the channa dhal paste along with the cardamom powder. Mix well until it become semi solid. Don’t stop stirring in the middle. Allow it to cool down. Seperate it into small lemon sized balls.

3. Step 3

   In a vessel add the all pourpose flour, wheat flour and salt. Add water little by little and knead well to a soft dough. Mix oil at the end and knead well once again. Keep this regrigirated for 1 hr or more hrs.

4. Step 4

   Take a small lemon sized all purpose flour and make a round shape. Flaten it using ur hands, apply oil if it sticks. Place a channa dhal filling inside this and cover it completely with the dough. Place it on the rolling surface / plastic sheets greased with oil, using ur hands spread the flour into a flat bread with the stuffing inside. Care should be taken while rolling as the dough might spill out. Roll it to a little thin bread.

5. Step 5

   Heat the griddle with medium heat, place the rolled flour. Apply ghee and fry both the sides till the golden brown spots are seen.

1. Step 1

   In a wide open bowl take the wheat flour and salt. Add water little by little and knead it to a soft dough. It would be little sticky, add the extra flour and knead well to a non- sticky flour. Pat the dough with your hands or with the vessel to mix well. Apply the oil on top and knead once more. Refrigerate it for 30 min.

2. Step 2

   Take a small lemon sized flour and make a round shape. Flatten it using ur hands, dust the ball with some extra flour. Place it on the rolling surface, using the chapathi roller spread the flour into a flat thin paper like bread. When rolling, the chapathi should not stick to the rolling floor to get evenly rolled chapathi. So dust with extra flour accordingly.

3. Step 3

   Heat the griddle with medium high heat, place the rolled chapathi. When it small bubbles pop up on top, turn it to the other side. After 20-40 sec, turn back once again. Now the chapathi starts puffing else give it a gentle press with the kitchen towels. Don’t let it for too long on the pan as it tends to become crispy. Add ghee / butter on top of it to keep it soft for longer.

Poori:

1. Step 1

   In a pan or vessel, mix Wheat flour, Rava and Salt together. Add water little by little and mix the dough. This dough should be little harder than the Chapathi dough. Add oil & mix the dough until no flour is sticking at the bottom of pan. Keep this aside for 1 hr. After an hr, take the dough and knead it well once again. And separate into small half lemon sized balls.

2. Step 2

   In a wide open pan, add Oil for frying. Let it get ready, It’s shouldn’t be too hot. Meanwhile, take a ball, and roll it in ur Palm to make to a rounded ball. Press it in the middle of ur palm once. Stretch this using the Chapathi roller. Stretch it to the even thickness but little thicker than Chapathi. Use Oil if it’s sticking while rolling. Prepare at least 5 or 6 before you start placing in oil.

3. Step 3

   Place the stretched dough in the oil and deep fry it. Let it completely immerse in oil. When it starts bulging, by using the spatula press gently on top the bubble. Continue pressing until it bulges all over. Turn the other side. Fry not more than 2 min on both sides. Repeat the same & fry the remaining dough.

Tips :

• Don’t use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the puri.
• Try to prepare puri 5 min before you start eating else Poori wont be puffed and looks oily.
• Dont over fry the poori for long time and make sure oil isn’t too hot otherwise the skin would become dark and will not be cooked inside.
• Don’t streach the dough little more than ur palm size else you won’t get the puffed Poori.

Poori Masala:

1. Step 1

   Peel the potatoes skin and cut into small cubes. In a pan add water( to fill the potatoes ), salt-1/4 tsp and potatoes. Cook for 15 min and dont drain the water. Chop onion, tomato, green chili and Ginger. Mix the gram flour in 4 tbsp of water and make it as a paste.

2. Step 2

   In a pan add Oil. When the oil is hot, add Mustard, Urad dhal, Channa dhal. When mustard crackles add Green Chili, Curry Leaves and Asefoetida. Add the chopped Onion immediately and fry till translucent. Add Ginger and the tomatoes and cook till it makes a gravy. Add Turmeric, Salt. and fry for a min.

3. Step 3

   Add the cooked potato along with the water, gram flour paste and leave for 5 min. Add coriander leaves and switch off.

1. Step 1

   Separate Methi leaves from steam, chop them finely and wash it. Mix Chopped Methi, Wheat Flour, Gram Flour, Turmeric, Amchur Powder, Chili Powder, Salt and required water. Knead it to a soft dough, If it’s sticky add little more wheat flour while kneading. Add little oil at the end to cover the dough. Strech the kneaded dough by using the chapathi roller.

2. Step 2

   Heat a dosa pan and place the chapathi and cook on both the sides. Add ghee on both the sides.